Garnish:
Orange zest twist (discarded) & Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/6 fl oz | Islay single malt Scotch whisky |
| 5/6 fl oz | Martini Rosso sweet vermouth |
| 2 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A Rob Roy with a delicate peaty note courtesy of a splash of peated single malt.
History:
Adapted from a recipe created in 2020 by Sam Paech at The Baxter Inn in Sydney, Australia. Originally based on The Glenlivet 12yr Speyside single malt Scotch whisky.
Join the Discussion
... comment(s) for The Fitzroy
You must log in to your account to make a comment.