Douglas Cocktail

I have accrued a solid Chrome bookmarks list of “Cocktail Recipes to try” and a solid 75% of them are dedicated to trying to find good peaty cocktails. This has somewhat to do with my desire to bottle kill the copious line-up of peated whiskies that we have acquired and also to do with the fact that it’s very hard to find good peated cocktails!

One of my recent favorites is the Douglas, listed by this article from World Whisky Day (developed by Katie Ingram, head bartender at L’abattoir in Vancouver, Canada). It is no longer on their cocktail menu – but the list over there looks excellent and is broken down into bitter & astringent, refreshing, and bold cocktails.

I modified it without the tonic water but ended up being to my taste. Sherry with peated whisky in cocktails has become a favorite of mine – and using fino (less sweet) with the sherry-heavy Lagavulin 16 is a delicious combination. Using limes was also something I did not expect to work (vs. the more standard lemon choice for whisky-based cocktails). Suffice it to say, this is yummy and quite creative. Love.

The Douglas: Lagavulin 16, fino sherry, green chartreuse, and lime juice


  • 1.5 oz Lagavulin 16
  • 0.5 oz Green Chartreuse
  • 0.33 oz Fino sherry
  • 0.75 oz lime juice
  • 0.5 oz simple syrup (1:1)
  • 2 dashes celery bitters


Cocktail Glass with crushed ice


  • Stir and strain into a cocktail glass filled with crushed ice
  • Add tonic water if desired

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