Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 3⁄4 fl oz | Ruby port |
| 3⁄4 fl oz | Cynar liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
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 we opted for Peychaud's Bitters.
About:
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.
