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The Fitzroy
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The Fitzroy
Photographed in a Cocktail Kingdom Nick & Nora
| 1 1⁄2 oz | Speyside single malt Scotch whisky |
| 1⁄6 oz | Torabhaig Peated Single Malt Whisky |
| 5⁄6 oz | Strucchi Rosso Vermouth |
| 2 dash | Angostura Aromatic Bitters |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of orange zest twist and Luxardo Maraschino Cherry.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express orange zest twist over cocktail and discard. Garnish with maraschino cherry.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
Nutrition:
One serving of The Fitzroy contains 149 calories
Alcohol content:
- 1.4 standard drinks
- 25.58% alc./vol. (25.58° proof)
- 19.3 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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