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Piper At The Gates Of Dawn borrows its name from Pink Floyd’s 1967 debut album, which itself took the title from a chapter of Kenneth Grahame’s The Wind in the Willows. The drink is a good deal more grounded than either. Scotch, coffee liqueur and maraschino liqueur are stirred over ice, strained into an old-fashioned glass full of fresh ice and topped with a float of heavy cream.
Think of it as a Scotch cousin of the White Russian. The coffee liqueur and cream give it that familiar dessert-drink foundation, while the Scotch brings more depth, and sometimes a little smoke, than vodka ever could. The maraschino liqueur is the surprise. It is not the syrup from a jar of cherries but a clear liqueur distilled from Marasca cherries, with a floral, slightly nutty flavor that ties the coffee and the whisky together.
The cream float is the finishing touch. Poured over the back of a spoon, it sits on top in a pale layer, so the first sip is rich and cold and the whisky and coffee come through underneath. It is meant to be sipped rather than stirred, at least at first.
Glass: Old-fashioned glass | Strength: Strong | Serves: 1 | Prep Time: 4 minutes
Bartenders tip: Whip the cream very lightly for a few seconds before floating it. Slightly thickened cream sits on top far more reliably than cream straight from the carton. Pour it slowly over the back of a spoon held just above the surface of the drink. Go easy on the maraschino, since half an ounce is plenty and more starts to take over. A blended Scotch is the safe choice, and a lightly peated one adds a nice smoky edge against the cream.
Steps
- Combine the scotch, kahlua, and maraschino liqueur in a mixing glass half-filled with ice cubes.
- Stir well, and strain into an old-fashioned glass almost filled with ice cubes.
- Pour the cream over the back of a teaspoon so that it floats on top of the drink.
