Smoke & Honey

2 servings Prep: 10 mins
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Smoke & Honey with single malt by Johan Blaauw from The One&Only Hotel.

By Food24 May 24 2013
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Ingredients (4)

45 ml talisker 10yo — infused with blue cheese
15 ml liqueur — Barenjager Honey
15 ml white wine
15 ml aperol
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Infuse Talisker for 6 days and filter out all the blue cheese residue.

Add all ingredients to the mixing glass and stir.


Serve with a slate platter with crumbled blue cheese topped lavash, drizzled with honey.

This recipe was created by Johan Blaauw from the One&Only Hotel as part of
the 2013 Diageo Reserve’s WORLD CLASS Mixology Championships.

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