William Wallace
Recipe:
- 50ml Scotch
- 10ml sweet vermouth
- 10ml p.x. sherry
- 3 dashes orange bitters
Stir everything on ice until sufficiently chilled, strain into a prechilled cocktail glass, garnish with an orange zest.
One of several typical Whisk(e)y Manhattan/Rob Roy/Bobby Burns twists from a test series with almost a dozen P.X. cocktails some time ago! As always when simply "Scotch" is mentioned in the recipe, I try to recreate the character of the most popular blends in the sense of a hint of smoke, slighty sherried overall, but mainly classically malty with a slight sweetness (here a homeblend made with Glen Garioch 12 + Glenmorangie Quinta Ruban and a touch of Scarabus Islay).
Like (almost) every whisky + P.X. combo drink mentioned, this one didn't disappoint either and is another very nice twist between some already existing classics. Malty, sweet, dry fruity, herbal, deep.
Source: Joe Schofield, Manchester, 2019
