A creamy, dessert-like cocktail, the Stone’s Throw was modeled on the tradition of Scottish nobility using milk and honey to cover up the flavor of poor Scotch distillate centuries ago, explains Mony Bunni. Incorporating tahini syrup built on sesame paste, honey, dried spices and green cardamom, the drink also draws on her Arab-American roots.
Stone’s Throw
Mony Bunni, Boleo | Chicago
Ingredients
Serving: 1
- 2 ounces Scotch, preferably Great King Street Glasgow Blend Scotch
- 1 ounce tahini syrup (see Editor's Note)
- 1 ounce half and half
Garnish: grated nutmeg
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass over ice.
- Garnish with grated nutmeg.
Editor's Note
Tahini Syrup:
1 cup tahini paste
1 cup honey
2 cups water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup green cardamom pods, lightly broken
Combine all ingredients in a saucepan over low heat and simmer to dissolve the honey and tahini in the water. Remove from the heat and let the mixture sit, covered, for one hour before straining to remove the cardamom pods.