SEA DOG

SEA DOG

1 sugar cube

2 dashes Angostura bitters

1 orange wedge

1lemon wedge

2/3 measure scotch

1 measure Benedictine

2 measures soda water

Labor Day began in 1882 as a way to keep the labor union workers happy, so they wouldn’t go on strike. The first Labor Day picnics included food, speeches, cigars and kegs of beer plastered on every tree. My own 2012 Labor Day celebration included a day off work, a steak dinner with family, toasts, a cigar-smoking Hubby, and the SEA DOG cocktail.

The SEA DOG cocktail was a little time-consuming to make, but the process was also like a fun little science experience. I started by dropping a sugar cube into a short cocktail glass, then adding about two dashes of Angostura bitters. I let the bitters sink in for a minute or two, then put one orange and one lemon slice into the glass and muddled it all together. The sugar dissolved, the juices flowed and I had a perfect base for the scotch and Benedictine. I added those two ingredients next, then topped it off with the soda water, before stirring and serving.

If you are looking for a good summertime scotch drink, you’ll find it in the SEA DOG. The cocktail is light and fruity. The citrus and sugar really comes through, and the scotch is not at all overpowering. If fact, the Benedictine was the stronger tasting alcohol. Benedictine is a cognac-based liqueur made from herbs, roots and sugar. The story goes that French Benedictine monks invented it in the 16th century for medicinal purposes. It is most commonly mixed with brandy, but I really loved it in the SEA DOG. Everyone who had one today agreed that if you are feeling kinda salty, reach for a great-tasting SEA DOG (and take a day off work.)

Drink Up^

Cocktail Connie