Name: Red Haven
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 22.5 ml Ruby port; 22.5 ml Cynar/carciofo amaro; 2 dash Creole bitters

Red Haven
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Blended Scotch whisky
³⁄₄ oz	Cockburn's Ruby Soho Port
³⁄₄ oz	Cynar or other carciofo amaro
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Ruby port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Ruby port contributes rich wine notes to this Scotch whisky-based cocktail, with rhubarb amaro contributing complex bittersweet flavours. The Sun Tavern's original spec calls for "oak bitters", but given its "Red" moniker, I opted for Peychaud's Bitters.

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History:

Adapted from a drink created by Tommy Cummins and discovered in January 2017 at The Sun Tavern, Bethnal Green, London, England, which called for Nardini Rabarbaro Amaro instead of Cynar.

More cocktails by Tommy Cummins

Nutrition:

One serving of Red Haven contains 172 calories

Alcohol content:

1.5 standard drinks
22.77% alc./vol. (22.77° proof)
20.6 grams of pure alcohol

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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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Nicholas Wilson

26th December 2024 at 20:56

Is this meant to be served up or with ice?Instructions suggested up, but image is with ice.

Simon Difford

27th December 2024 at 08:01

Thanks for bringing to my attention, Nicholas. I've corrected to on the rocks serve.

Matt

10th July 2024 at 04:04

I tried 2 versions - one with Cynar as per the recipe, and one with Sfumato (a rabarbaro amaro). Both had the same result - the amaro leads the nose and initial taste, then yield to the port and scotch briefly, before the bitterness of the amaro rushes back and dominates the finish. Good, but not great.

Jong cHui Lee

11th March 2024 at 12:22

made it with nardini submix (averna2 : cynar2: fernet1) instead of only cynar cause the comments weren't very positive about it. And i really like it, though the scotch does really die and only leaves a slight malty feel, ruby port and the nardini submix plays very well together.