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.
| 1/12 fl oz | Strucchi Dry Vermouth |
| 1 1/2 fl oz | Lowland single malt scotch whisky |
| 1/3 fl oz | Amaro (e.g. Montenegro) |
| 1/3 fl oz | Pedro Ximénez sherry |
| 1 pinch | Black pepper |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Amaro (e.g. Montenegro) – Sulphur Dioxide/Sulphites
- Pedro Ximénez sherry – Sulphur Dioxide/Sulphites
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.
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.
Alcohol content:
- 1.3 standard drinks
- 26.54% alc./vol. (53.08° proof)
- 17.9 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.
Join the Discussion
... comment(s) for Touchwood
You must log in to your account to make a comment.