"Monkey" Jam Sour

Piper is doing really well. In addition to feeding herself and drinking from a straw, she us pulling up. She continues to sleep well and smile often.

What a great drink. I first made a "Monkey" Jam Sour (suggested scotch: Three Monkeys) with Hamilton's, a mild and kind of thin-bodied scotch, typically good for being nondescript in mixed drinks. The "Monkey" Jam Sour was really good. I could taste the scotch but it was nicely balanced with the sweet and sour of the raspberry jam I used. Additionally, the jam creates a nice, thick mouthfeel.

Then I bought a bottle of Laphroaig, an extremely peaty scotch from Islay. My Monkey Jam Sour was even better! I guess that shouldn't surprise me because Laphroaig is much better scotch. But Laphroaig is also so peaty I was worried it might not work well. But I did need to worry. This Monkey Jam Sour was still really smokey, but remained incredibly well balanced. The peat also gave the drink an incredible depth. I will definitely make a Monkey Jam Sour again.

"Monkey Jam" Sour

• 2 bar spoons raspberry jam
• 2 ounces scotch (Hamilton's but preferably Laphhroaig)
• 3/4 ounce lemon juice
• 1/4 ounce simple syrup
• 2 dashes orange bitters

Shake vigrously over ice; double strain into a rock glass with fresh ice; garnish with an orange peal.

h/t: The Proper Pour with Charlotte Voisey