Tokaji Aszú in Cocktails – The Next Big Thing?

"At Niklas Ekstedt’s fire-driven restaurant in the Great Scotland Yard London hotel I tried Amber of Tokaj, which centers Juliet Victor Late Harvest Tokaj and deepens it with smoky whisky, crème d’abricot, a drop of tobacco grappa and bitters for a radiant balance of sweetness and flame; the cocktail’s embers and framed radiance make it an ideal match for the restaurant’s flambadou scallop with Ibérico lardo and damson plum, where the preserved plum heightens the Tokaji’s sun-dried fruit notes and the lardo complements the smoky, tobacco edge." - Lane Nieset