House No. 3

Difford’s Guide
Discerning Drinkers (4 ratings)

Serve in a Coupe glass

Ingredients:
1 oz Blended Scotch whisky
12 oz Lustau Manzanilla Papirusa Sherry
12 oz Lustau Amontillado Los Arcos Sherry
12 oz Strucchi Bianco Vermouth
12 oz Strucchi Dry Vermouth
16 oz Coconut water
2 dash Angostura Aromatic Bitters
1 dash Orange Bitters by Angostura
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

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

Review:

A quartet of fortified wines add complexity to this spirit-forward aperitivo. Delicious when made with a blended Scotch, but consider using an unpeated island malt to build on the subtle salty notes in the manzanilla.

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History:

Adapted from a recipe created in 2020 by Vince Bright at Lost Lake in Chicago, USA.

Nutrition:

One serving of House No. 3 contains 137 calories

Alcohol content:

  • 1.3 standard drinks
  • 18.46% alc./vol. (18.46° proof)
  • 17.7 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
14th February 2024 at 18:58
First off, I believe a sweetened coconut water is in order. I've been testing drinks with my Iberia organic today and each drink is dull city... For this one, I made it with a motley mix. My 'Scotch' was 2:1 Mellow Corn to Laird's bonded apple, while I only had Amontillado. But what promise!... I'll come back this. Interesting. (14 Feb 2024, 1:58p)