A fun perk of being a cocktail blogger is receiving tipsy texts from friends informing me of what they’re drinking at that very moment. That’s how I heard about The Collective, via a particular text that wound up kicking off an early-Friday, at-home happy hour for me, as it was sent by a teacher friend who starts a-drinkin’ soon after the three o’clock bell.
As I’ve mentioned before, I’ve got issues with scotch. Besides the fact that I drank too much of it in my youth, I really never think about it for cocktails because, you know, why not bourbon? But the Collective’s ingredients, as texted to me, seemed like something that my bartending acumen and my palate could handle. I love that its components are all non-fussy — no need for a special trip to the liquor store, Other Friends Who Have Texted Or Otherwise Communicated With Me To Complain About Making Special Trips To The Liquor Store!
The Collective is smooth at the start and sour with a little friction on the finish. It’s got a really nice body; my raw egg white seemed to enjoy being a part of this drink more than most, producing a lovely and long-lasting head
(that’s what she said). I highly recommend this one for novice and seasoned cocktailers alike.
(Adapted from Ward III)
2 ounces Dewar’s
3/4 ounces Stock sweet vermouth
1/2 ounce freshly squeezed lemon juice
1 teaspoon honey water
About 1 tablespoon egg white
Combine all ingredients in an ice-filled cocktail shaker. Shake with great vigor for about a minute. Strain into cocktail glass.
Making honey water is totes easy. It’s just equal parts honey and steaming-hot water mixed together (I used my little finger-sized whisk) for all of 10 seconds.
On my first attempt at this recipe, I used a whole ounce of lemon juice. It wasn’t too much; it was just a bit more lemon-forward than I would prefer. However, if you are at all scotch-phobic, an extra bit of lemon might make a nice entree into this drink.