Name: Scotch Neg
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Peated malt whisky; 22.5 ml Bénédictine D.O.M.; 22.5 ml Bianco/blanco vermouth; 7.5 ml Amaro (e.g. Nonino)

Scotch Neg
Jump to

Glass:

Photographed in an Urban Bar 1910 Retro Coupette 15cl

Ingredients:
1 fl oz	Torabhaig Peated Single Malt Whisky
³⁄₄ fl oz	Bénédictine D.O.M. liqueur
³⁄₄ fl oz	Strucchi Bianco Vermouth chilled
¹⁄₄ fl oz	Amaro Nonino Quintessentia

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of flamed orange twist and skewered Luxardo Maraschino Cherry.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS flamed orange zest twist over cocktail then discard.
Garnish with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name suggests, this is a tasty, peated whisky-laced riff on a Scotch Negroni that's far more approachable than the ingredients might suggest.

View readers' comments

History:

Adapted from a recipe created in 2018 by Martin Foys, AKA Instagram's The Gin Pennant, Madison, Wisconsin.

Nutrition:

One serving of Scotch Neg contains 194 calories

Alcohol content:

1.6 standard drinks
27.67% alc./vol. (55.35° proof)
22.9 grams of pure alcohol

More Herbal cocktails
More Nightcap/sipping cocktails

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.

Join the discussion

Showing 3 comments for Scotch Neg.
See discussion in the Forum

Please log in to make a comment

Nathalie

13th March at 22:46

A slightly heavier pour of Scotch and sherry helped balance the sweetness and tone down the smokiness beautifully.

Michael Pulcinella

8th March at 13:48

This will definitely go into my rotation! Excellent cocktail that (if balanced well) enhances the scotch. The mark of a true classic.

I also split the base between a blend (Monkey Shoulder) and peated blend (Peat Monster) because the Compass Box smokiness can be overpowering.

On my second round I upped the Nonino and Benedictine slightly. Don't do that. The recipe is well balanced as it is written, IMO.

Markus Härnvi

7th March at 14:32

Not bad at all. I had an overproof, very smokey Talisker so I split the whiskey base with a standard blended Scotch (Famous Grouse). You definitely taste the peated whiskey. A bit on the sweet side. Nice after dinner sipper.

See discussion in the Forum