Name: Barribault
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Island single malt; 22.5 ml Amaro (e.g. Averna); 22.5 ml Rosso/sweet vermouth; 1 dash Aromatic bitters

Ingredients

1 1/2 fl oz

Island single malt Scotch whisky

3/4 fl oz

Amaro (e.g. Averna)

3/4 fl oz

Strucchi Rosso Vermouth

1 dash

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

No garnish to prepare.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Serve naked, without garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Barribault contains 209 calories

Alcohol content:

1.7 standard drinks
26.92% alc./vol. (53.84° proof)
24.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Wiggles 101 2w

Made this with Ardbeg Uigeadail and what a dance it did in my mouth. It was sweetness by the bonfire. Would dance again.

David Mercer 2w

I'll try it with a Bowmore 14 before the Uigeadail. Just to ensure I'm headed in the right direction lol. Made with Uigeadail, that's a $50 cocktail in a bar lol. Fortunately, I have a bottle, acquired at a nice price ($105 CAD).

John CARR Premium Member 24w

Made exactly to spec. Essentially an islay boulvadier. Perhaps in mr clapham’s mixing this would come off, but I’m not sure the scotch and amaro exactly combine. I’d prob stick to a Rob Roy or Bobbie burns myself.

Jeffrey Moore 48w

Far to sweet for my palate. Therefore, I went back with the traditional 2 oz , 1/2 oz & 1/2 oz ratio. That was the ticket. Just used Monkey Shoulder, and it was nice. But, can see a wee bit of smoke and complexity being another level too.

Benedikt Premium Member 2d

Definitely recommend trying with a Talisker or something alike

G. M. Genovese Premium Member 1y

Did not have Averna, but I messed with comboing Jager and Meletti and decided on 2:1. Wasn't quite Averna, but it was close enough. Resultant swill was ok, but I think the Cocchi di Torino wasn't quite right. But now I'm looking California and feeling Dolin-sota.

Diane Denison 1y

I was looking for something to use my Averna in. Found this recipe. Used the Laphroaig I had. I really liked the blend of the strong scotch and Averna. Will make again.

Caspian Berggren Premium Member 1y

A good scotch really shines here. The Talisker is lovely.

John CARR Premium Member 2y

Only had carpano for the red vermouth tonight, so added ones dash orange bitters to lighten it. Deep and intense flavours, like a Scottishv old fashioned, in full kilt and sash. One to savour.

Calvin R 2y

Almost feels sacrilegious using Talisker in a cocktail but all my qualms went away pretty quickly after a few sips.
One you can really sit with and enjoy slowly.

G. M. Genovese Premium Member 1y

I just put Talisker in a Rose Crescent and it was phenomenal. Can't feel too guilty...

Yorey C 2y

made with glenmorangie. pretty happy with it. choice of scotch definitely shines through.

Yorey C 2y

tried with laphroaig cask strength. maybe too stinky, not sure it works with averna. the blander wheatier glenmo might be my preferred even though it's not a speyside