Ingredients:

  • 45 mL (1.5 fl oz) Scotch Whisky (lightly peated Islay recommended)
  • 5 mL (0.75 fl oz) Amontillado Sherry
  • 5 mL (0.75 fl oz) Fresh Lemon Juice
  • 15 mL (0.5 fl oz) Honey Syrup (1:1 ratio)
  • 2 dashes Angostura Bitters
  • 1 wide strip Lemon twist or orange peel, for garnish
  • 60 mL Hot Water (for syrup, if needed)
  • 60 mL High-quality Honey (for syrup, if needed)

Instructions:

  1. Prepare Honey Syrup (If needed): Combine equal parts hot water and honey until fully dissolved. Allow to cool completely before use.
  2. Chill the Glass: Place the serving glass (coupe or rocks glass) in the freezer or fill it with ice water while preparing the cocktail.
  3. Measure Ingredients: Using a jigger, precisely measure the Scotch, Amontillado sherry, fresh lemon juice, and honey syrup. Pour all liquid ingredients directly into the cocktail shaker tin.
  4. Add Bitters: Dash in the Angostura bitters.
  5. Add Ice: Fill the shaker 2/3 full with high-quality, dense ice cubes.
  6. Shake Vigorously: Seal the shaker tightly and shake hard for approximately 10–15 seconds. The shaker should feel intensely cold on the outside.
  7. Discard Ice Water: Empty the chilled serving glass of its water or ice.
  8. Double Strain: Place the Hawthorne strainer over the shaker mouth and pour the liquid through a fine mesh strainer held above the glass. This ensures a silky mouthfeel.
  9. Garnish: Take a wide strip of lemon peel. Express the oils by sharply twisting the peel over the cocktail. Rub the rim of the glass with the peel, then drop the twist into the drink or hook it onto the rim.
  10. Serve Immediately: Enjoy the Stonecutter cocktail before the chill fades!