Ember & Frost

The warmth you chase when the world goes cold.

Ember & Frost is a smoky, spiced sipper built for that golden afternoon hour when a crackling fire is the only thing between you and the winter chill. Peated Scotch and mezcal lay down a deep campfire smokiness, while spiced honey syrup and a touch of fresh lemon bring a warming sweetness that slowly melts into a cool, crisp finish — just like the contrast of icy air and firelight. It's a drink that feels like wrapping a wool blanket around your shoulders.

Ingredients

• 1.5 oz blended Scotch whisky (e.g., Monkey Shoulder)
• 0.5 oz mezcal (e.g., Banhez or Del Maguey Vida)
• 0.75 oz spiced honey syrup (honey, warm water, cinnamon stick, 2 cloves — simmered & strained)
• 0.5 oz fresh lemon juice
• 2 dashes Angostura bitters
• 1 dash smoked paprika tincture (or a tiny pinch of smoked paprika dissolved in 1 oz vodka)
• Large clear ice cube or ice sphere

Instructions

1. Make the spiced honey syrup: Combine 2 oz honey with 2 oz hot water, 1 cinnamon stick, and 2 cloves. Simmer 5 minutes, cool, and strain. Store in the fridge.
2. Make the smoked paprika tincture: Dissolve a small pinch of smoked paprika into 1 oz of vodka. Let sit 10 minutes and fine-strain through a coffee filter.
3. Combine the Scotch, mezcal, spiced honey syrup, fresh lemon juice, Angostura bitters, and 1 dash of smoked paprika tincture in a cocktail shaker with ice.
4. Shake firmly for 12–15 seconds until well chilled.
5. Place a large clear ice cube or sphere into a rocks glass.
6. Double-strain the cocktail over the ice cube.
7. Express a wide strip of orange peel over the glass by holding it skin-side down and snapping it firmly — run the peel around the rim, then set it in the glass.
8. Use a kitchen torch or lighter to briefly char the tip of a fresh rosemary sprig until it begins to smoke, then lay it across the top of the glass as a garnish.
9. Serve immediately and let the smoky rosemary aroma drift into each sip.