Rapscallion

Rapscallion image

Serve in

Coupe glass...
¼ fl oz Ricard Pastis
fl oz Speyside single malt Scotch whisky
½ fl oz Lagavulin 16yo Islay single malt whisky
½ fl oz Pedro Ximénez sherry
¾ fl oz Chilled water
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How to make:

POUR pastis into chilled glass, TOP with chilled water and leave to stand. Separately STIR other ingredients with ice. DISCARD contents of glass (pastis, water and ice) and STRAIN contents of stirring glass into pastis-coated glass.

Garnish:

Lemon zest twist (discarded) and olive on a stick

Comment:

Smoky island malts tamed by the Christmas pudding flavours of Pedro Ximénez with pastis adding notes of enlivening anise. To quote Ruby’s menu, “An unabashedly smoky, Scottish version of the Manhattan. Talisker single malt whisky [we used blended Scotch and Lagavulin] and stirred over pedro ximenez sweet sherry with a Ricard pastis rinse. A well-loved signature Ruby Cocktail.”

About:

Adapted from a drink created in 2007 by Adeline Shepard and Craig Harper at Ruby Bar, Copenhagen.

Buy ingredients

Buy direct from The Whisky Exchange

£22.55
Makes this drink 93.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Sherry Pedro Ximénez

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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