Garnish:
Grapefruit zest twist
How to make:
STIR all ingredients with ice and strain into ice filled glass.
| 2 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Punt E Mes or other full-bodied vermouth |
| 1/4 fl oz | Ruby port |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Scotch, vermouth, fortified wine and bitters. If there is a Manhattan then this is an Aberdeen, Glasgow and Edinburgh rolled into one.
History:
Created in 2011 by Ian Cameron at the Cabinet Room, London, England.
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