Wednesday, February 3, 2021

rusty roy

2 oz Famous Grouse Scotch
1/2 oz Drambuie
1/2 oz Lillet (Cocchi Americano)
3 dash Peychaud's Bitters
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Two Wednesdays ago, I returned to my The Cocktail Hour collection and selected the Rusty Roy from the 2013 whiskey booklet. This cross between a Rusty Nail and a Rob Roy was crafted by Shawn Vegara at San Francisco's Blackbird, and the combination reminded me of the Bournemouth Limited from the 1937 Café Royal Cocktail Book.
The Rusty Roy welcomed the senses with a lemon, anise, and honey aroma. Next, the honey continued into the sip along with a pear-like note, and the swallow came through with Scotch, herbal, clove, and anise flavors.

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