Touchwood

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Coupe glass

Ingredients:
0.08 oz Strucchi Dry Vermouth
1 12 oz Lowland single malt scotch whisky
13 oz Amaro Montenegro
13 oz Lustau San Emilio Pedro Ximénez Sherry
1 pinch Black pepper
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Lemon zest twist

How to make:

RINSE chilled glass with vermouth and set aside. STIR other ingredients with ice and strain into rinsed glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 4/10

Review:

Stirred down and boozy, this Lowland single malt-based cocktail is sweetened and made very approachable by Pedro Ximénez sherry, and awakened by a pinch of cracked black pepper. A great late-night sipper.

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History:

Adapted from a drink created in 2016 by Matthew Follent at Bar 1806, Melbourne, Australia, this was one of the drinks that contributed to his winning The Perfect Blend 2016 competition. His original recipe stipulates Auchentoshan Three Wood as the Lowland single malt.

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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John CARR’s Avatar John CARR
23rd July 2024 at 14:35
A really extraordinary drink. I would perhaps knock back the amaro very slightly for my taste to reduce the sweetness, and fine stain - I used a grind from the Peppermill and had large grains wallowing around the glass.
Arrived at this recipe via the auchentoshan review, so stuck to the original expression. I’d be tempted to up the dry vermouth a fraction, but overall a fascinating drink, and one of the reasons I love cocktail culture is creativity like this!