Touchwood
-
Touchwood
Serve in a Coupe glass
| 0.08 oz | Strucchi Dry Vermouth |
| 1 1⁄2 oz | Lowland single malt scotch whisky |
| 1⁄3 oz | Amaro Montenegro |
| 1⁄3 oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1 pinch | Black pepper |
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:
- Dry vermouth, Amaro (e.g. Montenegro), Pedro Ximénez sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
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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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!