Brace yourself for Storm Clouds Over Islay, the cocktail that’s a tempest in a glass, combining the smoky depths of peated scotch, the rich allure of coffee and cream liqueurs, and a hint of amaretto, all beneath a dramatic, bitter Dalgona whipped ‘cloud’. One sip, and you’ll be caught up in a flavour whirlwind you won’t want to escape.
Recipe: Theresa Smith (Calgary, AB)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Theresa Smith, an advanced home bartender & Whisky Educator from Calgary, AB, “I love the idea of layered drinks. I used a Godfather-type base for something similar a few years ago when the “Three-shot Challenge” was a thing. A little tweaking and now it’s a riff on an iced-coffee cocktail.“
Storm Clouds Over Islay
Difficulty: Hard, Pre-Drink Preparation RequiredFlavor Camps: Frothy, Smoky, Sweet
Ingredients
1.0 oz Cloud House
0.5 oz Amaretto
0.5 oz Heavily Peated Scotch
1.0 oz Whisky Cream Liqueur
Garnish: Dalgona Coffee ‘Cloud’* & Espresso Beans
Directions
- Build this cocktail directly in the glass!
- Add ice to your rocks glass and add Cloud House, Amaretto and Scotch.
- Stir to dilute and chill.
- Over the back of a spoon carefully pour the whisky cream liqueur to layer on bottom of drink.
- Top with Dalgona Cloud, top with Espresso beans and enjoy!
Notes
- Dalgona Coffee Cloud: 1 tbsp instant coffee / 1 tbsp Granulated sugar / 1 tbsp hot water / 1/2 tbsp Cloud House. Whisk (preferably with an electric mixer) mixture until it becomes thick and forms a peaks. This can take up to 8-10 minutes so buckle up!
- This cocktail is one of the finalists in our May 2024 Cocktail Challenge!