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I found it less than the sum of its parts, and preferred variations made with mezcal and grappa.

Such an array of both Scotch and vermouth that I’m sure some combos work. I would probably try it with Dolin Blanc and a more assertive whisky if I were ever to try it again.

I was a bit surprised by this. I used Shieldaig (current in-house blended trial) and Cocchi Americano, which is cut 5:1 with rich cane syrup. I will try that latter Cocchi/cane blend with other whisky brands. It had Scotch-leaning Vieux Carre flavors in a way. Hmm...

This cocktail is a resounding success. Generous use of Chivas 18 YO certainly helped in that regard!

? A lovely balance of the whiskey notes and the aniseed of the Peychaud’s with the sweetish vermouth. I ended up using Glenlivet 12 as I didn’t have a blended whiskey in the house and my others are a lot more peated.

This is a great variation of the Rob Roy. You must use a good Whisky and the Peychaud's bitters adds a touch of herbal. We used a Whisky blend which is not too smoky, but you can use your favourite brand and it will make a flavourful and interesting night cap.