Cocktail of the week: Torrish’s Smoky Ness – recipe

This warming cocktail features rich caramel, apple bitters and the smooth notes of good single malt. Topped with a mist of peaty whisky, it makes for a cosy fireside sipper for the crisp evenings still to come before spring finally springs into action. Top it all off with a torched marshmallow, which is always more than welcome in the colder months.

Smoky Ness

50ml good single malt whisky – we use
10ml caramel syrup – we use
5 dashes apple bitters
1 marshmallow, to finish
A little good peaty whisky, to finish – we use (optional)

Put the single malt, syrup and apple bitters in a mixing glass and stir to combine. Fill an old fashioned glass or similar with chunky cubes of ice and pour the drink over the top. Put the marshmallow on a cocktail stick or toothpick, stand it upright in the glass, then torch the marshmallow until coloured. If you like, spray a mist of peaty whisky all over the top of the drink and the marshmallow, to add another layer of smoky richness, then serve.

• Tomi Calsson, head barman, , Inverness