Tuesday, September 11, 2012


2/3 Scotch (2 oz Famous Grouse)
2 dash Sweet Vermouth (1/2 oz Cocchi)
1 dash Benedictine (1/4 oz)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.

After the Stockyards, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. There, I spotted a Bobby Burns-like drink that caught my eye for it added extra savory notes with Yellow Chartreuse to supplement the Bénédictine.
The Pacer offered up a Scotch aroma with some sharper herbal notes perhaps from the Benedictine. The whisky's malt joined the orange and grape flavors on the sip, and the swallow proffered the rest of the Scotch along with the Benedictine and Yellow Chartreuse's complexity. The liqueurs were surprisingly flavorful even in such small amounts, and my only regret was not using a slightly smokier Scotch or spiking in a barspoon of an Islay whisky for a similar effect.

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