| 22.5 ml | Torabhaig Peated Single Malt Whisky |
| 22.5 ml | Strucchi Red Bitter Liqueur |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Ginger syrup (equal parts ginger juice to caster sugar by weight |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered crystallised ginger.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered crystallised ginger.
Strength & taste guide:
Review:
A riff on Sam Ross' Mosquito with smoky, peaty whisky going head-to-head with bitter liqueur and fiery ginger. Lemon juice plays peacemaker, bringing the other muscular ingredients together in a harmonious but still assertive cocktail.
Variant:
History:
Adapted from a recipe created by Brandon Bramhall at Attaboy in Nashville, Tennessee. Brandon's original recipe calls for equal parts Islay whisky, Gran Classico, lemon juice, and ginger juice syrup.
Nutrition:
One serving of Praying Mantis contains 160 calories.
Alcohol content:
- 0.8 standard drinks
- 13.04% alc./vol. (26.08° proof)
- 11.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Praying Mantis
You must log in to your account to make a comment.