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Retro Coupe| 1 1/2 fl oz | Blended Scotch whisky |
| 5/12 fl oz | Honey herbal liqueur (e.g. Drambuie) |
| 2/3 fl oz | Strucchi Dry Vermouth |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
This golden drink is dry and sophisticated, yet honeyed and approachable.
History:
Adapted from a cocktail discovered in 2006 at The Clift Hotel in San Francisco, USA.
My original recipe for this cocktail was 60ml (2oz) Scotch whisky, 15ml (½oz) Drambuie, and 30ml (1oz) dry vermouth which seemed to be liked with 5 ratings at 5/5. However, it was boozy so in June 2020, I reduced the volume of each ingredient to the above with the liqueur ratio very slightly increased and a dash of water added to aid dilution. Or, omit the water and serve over ice.
Nutrition:
One serving of The Scott contains 157 calories.
Alcohol content:
- 1.5 standard drinks
- 24.64% alc./vol. (49.28° proof)
- 20.9 grams of pure alcohol
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