Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 1/2 fl oz | Blended Scotch whisky |
3/4 fl oz | Ruby port |
3/4 fl oz | Cynar or other carciofo amaro |
2 dash | Peychaud's or other Creole-style bitters |
Review:
Ruby port contributes rich wine notes to this Scotch whisky-based cocktail, with rhubarb amaro contributing complex bittersweet flavours. The Sun Tavern's original spec calls for "oak bitters", but given its "Red" moniker, I opted for Peychaud's Bitters.
History:
Adapted from a drink created by Tommy Cummins and discovered in January 2017 at The Sun Tavern, Bethnal Green, London, England, which called for Nardini Rabarbaro Amaro instead of Cynar.
Nutrition:
174 calories
Alcohol content:
- 1.6 standard drinks
- 24.75% alc./vol. (49.5° proof)
- 22.4 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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