Dom and I went to a Laphroaig tasting at Purl, Marlebone, London. Dom has written about the tasting on his own blog. I wanted to describe a cocktail invented by their mixologist (and proprietor) Tristan for the occasion. He called it the Triplewood cocktail, but I think it should be called the Purl Triplewood.
30ml Laphroaig Triplewood
20ml dry sherry
15ml Merlet creme de melon (apparently the only melon liqueur worth having).
Mix together in a small glass half rimmed with vanilla salt and put in a smoked bell jar.
So I found this complex and very tasty. I’m used to detecting the sherry in whisky, but this was reversed, sherry hits first then the triplewood comes through. Melon enhances the sweetness nicely without overwhelming and ruining the drink (not a fan of sweet cocktails). Personally I prefered it without the salt. Very nice cocktail, thanks Tristan.