Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2/3 fl oz | Blended Scotch whisky |
| 1/3 fl oz | Rosso/rouge (sweet) vermouth |
| 1/3 fl oz | Pedro Ximénez sherry |
| 3 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
Review:
Take a Rob Roy and switch some of the sweet vermouth for rich flavoursome PX sherry, add a dash or three of orange bitters and you've a William Wallace. A well-conceived cocktail that if you nail the dilution (hence the optional chilled water) is both spirituous and quaffable. Be warned!
History:
Adapted from a recipe created in 2019 by Manchester's Joe Schofield, who says, "The William Wallace is inspired by and takes elements from the Rob Roy and Bobby Burns and is named after another Scottish hero with an alliterated name."
Joe's original recipe specifies a Coupe glass but I felt the drink's volume better suited a Nick & Nora. It is also a cocktail that likes dilution, hence if using ice straight from a freezer consider adding a splash (7.5ml/¼oz) of chilled water prior to stirring.
Nutrition:
One serving of William Wallace contains 153 calories.
Alcohol content:
- 1.4 standard drinks
- 28.39% alc./vol. (56.78° proof)
- 20.1 grams of pure alcohol
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