Tuesday, June 29, 2021

rob ford

3/4 oz Mezcal (Fidencio)
3/4 oz Blended Scotch (Famous Grouse)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Sweet Vermouth (Cocchi)
2 dash Orange Bitters (Scrappy's)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange (grapefruit) twist.
Two Tuesdays ago, T. Cole Newton's Cocktail Dive Bar book was still out on the counter, so I flipped through and found the Rob Ford. The recipe was 12 Mile Limit's riff on the Rob Roy created by Danielle Maurin, and she named it after the infamous crack smoking mayor of Toronto. With Scotch and apricot having a pleasant history together such as in the Noble Order and Library Card, I set off to make this drink. Once prepared, it gave forth a grapefruit, apricot, and agave smoke aroma. Next, grape and malt on the sip slid into Scotch, vegetal, apricot, and smoke flavors on the swallow.

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