Recipe: Expat Killer
If you’re serious about cocktails and you’re in the Catskills, chances are you’ll end up at Stockade Tavern. Located in a former Singer sewing machine factory in uptown Kingston, the bar is known for its menu of pre-Prohibition-era cocktails, although there’s also a robust “Temperance” section, for those who prefer their tipples to be alcohol-free.
As its name implies, the Expat Killer means business. A riff on the classic Expat, it has a robust, malty jab softened slightly with lime and ice. Here, blended scotch stands in for bourbon and chocolate bitters lend a hint of the tropics.
The end result is smoky, tangy, inside-warming heat with a hint of spring. In short, it’s perfect for transitioning to the cold weather ahead.
- 2 ounces
blended Scotch whisky, such as Johnny Walker Black
- 3/4 ounce
freshly squeezed lime juice (from 1 lime)
- 3/4 ounce
- 3 dashes
- 1 dash
- 1 sprig
Combine the Scotch, lime juice, simple syrup, and bitters in a cocktail shaker filled with ice. Shake well. Double strain into a coupe glass and garnish with the mint.
Recipes from the Road are recipes gathered from our travels near and far. When you’re there, when you come home, a recipe is always the best souvenir. This month we’re visiting the Catskills; see our full Bite-Sized Guide here, including two more recipes.