First exciting news first: Celene and I are going to Scotland in April to traverse the highlands, get inevitably very cold and damp, and have the best damn adventure of our lives. Second exciting news: we're trying to drink scotch in preparation for our trip. We'll be visiting distilleries and probably many pubs. Since we figure ordering a white wine will not be appropriate, we've been working the region's signature whiskey into our repertoire so that when we arrive in Inverness we'll be able to sip it with style and minimal wincing.
We like Manhattans and drink them at fancy hipster bars here in L.A. Switch out the whiskey for scotch and you have a Rob Roy. This drink maintains all the smokiness of the scotch with some sweetness to mellow it out.
Please notice the Peanut Butter Puffins in the background of this picture. We shot this late in the day and decided to pair our cocktails with some children's cereal. We don't always get the perfect shot; our Puffins may not be aspirational but they are incredibly delicious.
Ingredients (makes one drink)
- 2 ounces scotch whiskey
- 3/4 ounce sweet Italian vermouth
- 1 dash Angostura bitters
- As many delicious Luxardo cherries as your Shirley-Temple-loving heart desires, ya big kid, you.
Combine ingredients into a cocktail shaker with plenty of cracked ice. Shake well and pour into a chilled cocktail glass.