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Loved this drink. Used Monkey Shoulder, Cocchi, and Campari, and had no orange, so used a lemon peal…it was excellent!! Surprised how cocoa flavours were coming out.
Having inherited some blended scotch, I was delighted to see this.
And delighted to see the happy reviews.
I might put a splash of Islay in next time. And there will be a next time!
Looks like this recipe has changed a bit over time. Just made it with 40 ml Johnnie Walker Black, 30 ml Dolin Rouge, 20 ml Campari. Excellent; well-balanced.
Upon further review I've decided it's actually a Scotch Boulevardier. Peat is a distraction here so I eliminated the Islay and used Glenfiddich this time (don't have much blended scotch). Definitely needs less bitter red than a bourbon Boulevardier so stuck with 4:2:1 proportions rather than 4:3:2. This time I used Carpano Antica and Martini & Rossi Riserva Speciale Bitter + dash of Angostura Orange bitters. Good balance of bitter and sweet. Garnished with dried blood orange slice. Excellent!
So, I would highly recommend my recipe for this cocktail. I’m getting the scotch, bitters and good balance without being too sweet.
- 3 oz scotch
- 1.5 oz Campari
- 3/4 oz sweet vermouth
Stir everything to chill and dilute and then pour into martini glass to have it up! It’s so good!!
A mixological Rorschach test: it's a Scotch Negroni, no, it's a Scotch Boulevardier, no,...it's a Campari'd Rob Roy! The Campari is best used sparingly. I wanted some peat (but not too much) so used 1 oz Islay (Bunnahabhain), 1 oz Speyside (Glenlivet), 1 oz Dolin rouge, and 1/2 oz Campari. Simple numbers for my simple brain. Can't imagine using more Campari (or more Islay, for that matter). Not wanting to squeeze the orange wheel, added a dash of Fee Bros. Orange Bitters. Slainte mhath!