| 1 1/2 fl oz | Blended Scotch whisky |
| 3/4 fl oz | Cockburn's Ruby Soho Port |
| 3/4 fl 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:
- Cockburn's Ruby Soho Port – Sulphur Dioxide/Sulphites
Strength & taste guide:
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.
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.
Nutrition:
One serving of Red Haven contains 174 calories.
Alcohol content:
- 1.5 standard drinks
- 22.8% alc./vol. (45.6° proof)
- 20.7 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.
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