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"  An enduring problem in mixology is what to do with single-malt Scotch, and in particular the big-flavored, smoky kind associated with the island of Islay. Something this concentrated elbows its way to the front of the drink and makes itself the only thing you can taste. And yet, properly handled, pungent ingredients like this can transform a good cocktail into a truly memorable one. One of the best ways to do this is to use it merely to rinse out the inside of the cocktail glass (e.g., New Orleans&amp;#039;s absinthe-rinsed Sazerac cocktail).  Lately, we&amp;#039;ve seen bartenders applying this little trick to the venerable manhattan, juicing up the rye whiskey, vermouth, and bitters with a smoky malt rinse. After a few test-drives with some of Islay&amp;#039;s finest, our initial skepticism was left in shreds: Whether it&amp;#039;s the briny smoke of an Ardbeg 10 or the fruitier notes you get from the magnificent Bowmore 15, the malt adds a subtle and utterly bewitching savoriness to the drink. Plus, one bottle of Scotch is enough to spike 150 drinks -- thrifty enough for any Scot.  But why stop there? How about a margarita with a mescal rinse? Or a martini with Chartreuse, a cosmo with Campari -- hell, why not a Jack-and-Coke with J\u00E4germeister? (Let us know if that one works, okay?) Firefighter&amp;#039;s Manhattan  Pour a tsp or so of smoky single-malt Scotch into a medium-sized (6- to 8-oz) cocktail glass. Swirl it around until the whole inside of the glass is coated and pour out any excess, preferably into your mouth. Put glass in freezer. Crack a cup and a half or so of ice cubes. (Wrap them in a clean dish towel and smack them hard with a mallet, the bottom of a cast-iron pan, etc.) Pour the ice into a pint glass, add 2 oz Rittenhouse or Wild Turkey straight rye whiskey, 1 oz Martini &amp;amp;amp; Rossi red vermouth, and 1 healthy dash Angostura orange bitters.  Stir briskly for 20 seconds and strain into chilled glass, making sure to pour into the middle, leaving a collar of Scotch-coated glass above the surface of the drink. Twist a swatch of thin-cut lemon peel over the top. Take a good whiff before drinking.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/a5188/secret-making-better-cocktails-1108/>