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Tam o' Shanter
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Tam o' Shanter
Photographed in a Speakeasy Nick & Nora 4.75oz
| 1 oz | Blended Scotch whisky |
| 2⁄3 oz | Strucchi Rosso Vermouth |
| 1⁄3 oz | Orange juice (freshly squeezed) |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of dust with freshly grated nutmeg & Fragata Green Olive.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
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 Blood & Sand without the blood (cherry brandy) so drier. The dusting of nutmeg is critical to the success of this old-school classic.
Variant:
Jones' Complete Bar Guide (1997) includes a Tam o' Shanter served long and hot in a highball glass: 60ml Scotch, 7.5ml lemon juice, 5ml sugar syrup, top with hot water; garnish with nutmeg, cinnamon stick and 3 cloves.
History:
Named after Scottish Poet Robert Burns' 1790 narrative poem, the origins of this classic cocktail are lost in time.
Nutrition:
One serving of Tam o' Shanter contains 102 calories
Alcohol content:
- 0.8 standard drinks
- 18.63% alc./vol. (18.63° proof)
- 11.2 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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