¼ oz (8 ml) organic food-grade Virginia cedarwood essential oil
1¼ oz (38 ml) Islay Scotch
½ oz (15 ml) amaretto
¼ oz (8 ml) sweet vermouth
¼ oz (8 ml) Star Anise Syrup (p. 21)
¼ oz (8 ml) Toasted Chamomile and Saffron Bitters (p. 17)
Grapefruit peel, to garnish
Directions
Pour the water and cedarwood oil into a lidded measuring container. Close and shake vigorously, then transfer to an atomizer. The cedar water will keep at room temperature for up to 2 weeks.
Put the Scotch, amaretto, vermouth, syrup, and bitters into a shaker.
Fill the shaker with ice and stir to chill, approximately five rotations.
Using a strainer, strain into a tall tulip wine glass.
Garnish with three spritzes of the cedar water.
Gently squeeze the grapefruit peel between your index finger and thumb to extract the oils into the cocktail.
