Death or Glory: A Scotch Cocktail

• 11⁄2 oz. blended malt whisky (Monkey Shoulder recommended)
• 11⁄2 oz. toasted coconut syrup
• 1 ozfresh lemon juice
• 1⁄4 oz. curaçao (Pierre Ferrand recommended)
• 1fresh egg white (pasteurized if you like)
• 2 dashesabsinthe
• 1 tsppeated single malt Scotch whisky (Lady Jane uses Laphroaig 10 year old), to rinse

Preparation

1. 1.

   Rinse a large, chilled coupe with the peated malt whisky, discarding the excess. Combine the remaining ingredients in a shaker and shake without ice until foamy. Add ice, shake again to chill, then strain into the prepared glass.

2. 2.

   Toasted Coconut Syrup: In a saute pan over medium heat, toast 1 oz. of unsweetened coconut flakes until deeply golden and aromatic, stirring constantly and taking care not to let the flakes burn. Add the toasted coconut to a small saucepan along with 12 oz. of coconut water and 6 oz. of granulated sugar, and whisk over medium heat until the sugar is fully dissolved (do not let the mixture come to a boil). Let the syrup cool to room temperature, at least one hour, then strain through a coffee filter. Bottle for use, and keep refrigerated for up to 1 month.