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Red Haven
Ruby port contributes rich wine notes to this Scotch whisky-based cocktail, with rhubarb amaro contributing complex bittersweet flavours. The Sun Tavern's...
Nicholas Wilson
26th December 2024 at 20:56
Is this meant to be served up or with ice?Instructions suggested up, but image is with ice.
27th December 2024 at 08:01
Thanks for bringing to my attention, Nicholas. I've corrected to on the rocks serve.
10th July 2024 at 04:04
I tried 2 versions - one with Cynar as per the recipe, and one with Sfumato (a rabarbaro amaro). Both had the same result - the amaro leads the nose and initial taste, then yield to the port and scotch briefly, before the bitterness of the amaro rushes back and dominates the finish. Good, but not great.
11th March 2024 at 12:22
made it with nardini submix (averna2 : cynar2: fernet1) instead of only cynar cause the comments weren't very positive about it. And i really like it, though the scotch does really die and only leaves a slight malty feel, ruby port and the nardini submix plays very well together.
25th June 2023 at 22:06
All I get is Cynar, no Scotch or Port.
21st February at 23:32
In light of this I went with an LBV (Grants for the scotch)
Cynar certainly came through first but the depth and sweetness of the port meant that it didn't dominate. Whisky gave heft rather than any identifiable flavour.
Good but not great seems like a fair verdict
Cynar certainly came through first but the depth and sweetness of the port meant that it didn't dominate. Whisky gave heft rather than any identifiable flavour.
Good but not great seems like a fair verdict
Anonymous
11th October 2021 at 22:23
Was ok, the ruby port didn't come through much. Felt masked by the amaro