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| 1 1⁄2 fl oz | Peated single malt whisky |
| 1⁄2 fl oz | Carpano Antica Formula Vermouth (chilled) |
| 1⁄2 fl oz | Amaro (e.g. Averna) |
| 8 drop | Chocolate bitters |
| 2 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
Photographed in a Bobo Shakerato
One serving of The Aftermath contains 173 calories
Recipe contains the following allergens:
Adapted from a recipe created in 2006 by Robin Nie at his Bar toast, Dali Old Town, China.
Original recipe from Bar toast, Dali Old Town, China, July 2026
45 ml Ardbeg Uigeadail Islay Single Malt Scotch Whisky
15 ml Carpano Antica Formula Sweet Vermouth
15 ml Amaro Averna
2 dashes Chocolate Bitters
1 drop Peated Sea Salt Saline Solution (10% ratio)
Method: Stir over large, high-density ice for 25-30 revolutions (adjust slightly higher due to high ABV to achieve texture and dilution). Strain into a pre-chilled Nick & Nora glass.
No garnish to preserve the pure aroma.
A modern deconstruction of the classic Rob Roy. This expression is crafted to maximize and unearth the deep, dark Sherry complexities of Ardbeg Uigeadail, utilizing bittersweet herbal layers to balance and tame its wild, untamed peat smoke. A single drop of saline solution sharpens the structural contrast, bringing immense precision to a heavy-hitting silhouette.
Most bartenders would stir this cocktail, as per Robin's original recipe. However, when shaken, this cocktail develops an attractive foamy head and a creamy texture, with dilution taming the peaty malt.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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