Rapscallion

Difford's Guide
User Rating (5 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist (discarded) and olive on a stick

How to make:

POUR pastis into chilled glass, TOP with chilled water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (pastis, water and ice) and STRAIN contents of stirring glass into pastis-coated glass.

1/4 fl oz Ricard Pastis
1 1/2 fl oz Speyside single malt Scotch whisky
1/2 fl oz Islay single malt (peated) Scotch whisky
1/2 fl oz Pedro Ximénez sherry
3/4 fl oz Chilled water
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Review:

Smoky island malts tamed by the Christmas pudding flavours of Pedro Ximénez with pastis adding notes of enlivening anise. To quote Ruby's menu, "An unabashedly smoky, Scottish version of the Manhattan. Talisker single malt whisky and stirred over pedro ximenez sweet sherry with a Ricard pastis rinse. A well-loved signature Ruby Cocktail."

History:

Adapted from a drink created in 2007 by Adeline Shepard and Craig Harper at Ruby Bar in, Copenhagen, Denmark.

Nutrition:

One serving of Rapscallion contains 190 calories.

Alcohol content:

  • 1.9 standard drinks
  • 24.88% alc./vol. (49.76° proof)
  • 26.1 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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