South by Southwest

Difford’s Guide
Discerning Drinkers (11 ratings)
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Serve in an Old-fashioned glass

Ingredients:
0.04 oz Orange blossom water / Orange flower water
1 oz Torabhaig Peated Single Malt Whisky
1 oz Strucchi Red Bitter (Campari-style liqueur)
1 oz Strucchi Dry Vermouth
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Orange zest twist

How to make:

MIST or rinse chilled glass with orange blossom water and set aside. STIR other ingredients with ice and strain into orange blossom rinsed glass filled with fresh ice.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile
View readers' comments

History:

A riff on the classic Negroni created by Benny McKew. The popularity of this cocktail was much helped by its being written about by Gary "gaz" Regan. The Islay single malt used was originally Ardbeg Ten.

Nutrition:

One serving of South by Southwest contains 173 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.04% alc./vol. (23.04° proof)
  • 21 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese’s Avatar G. M. Genovese
10th February 2024 at 16:12
I stirred and served this up in a Nick & Nora... I used the Antesite Fleur d'Oranger; amazing product, but way too intense for this... Why serve this on rocks?... Up, it's great with the above recipe, but with 12 drops of the aforementioned brand of OB aqua.
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Igor H’s Avatar Igor H
5th January 2024 at 17:28
Gave it 4 stars based on the following tweak:

40ml Ardbeg 10
30ml Campari
40ml Aperitivo Co Red
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Caitlin’s Avatar Caitlin
27th January 2023 at 07:56
I made this for mum, and she felt the Campari was a smidge too dominant. Otherwise a nice drink, and the OBW rinse comes though in the aftertaste.
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