Friday, February 5, 2016


1/2 Scotch (1 1/2 oz Buchanan's 12 Year)
1/3 Grapefruit Juice (3/4 oz)
1/3 Dry Vermouth (3/4 oz Noilly Prat)
1 dash Ojen Bitters (1 barspoon Pernod Absinthe)

Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
Two Saturdays ago, I found my way to the whiskey section of Pioneers of Mixing in Elite Bars: 1903-1933, and noted the Express. The Scotch and grapefruit pairing in this one reminded me of the Polly's Special where it worked rather well and much better than rye and grapefruit have in the past. Once built, the Express donated bright grapefruit oil aroma over lower smoke notes. Next, the sip offered dry malt, grapefruit, and wine, and swallow began with Scotch and ended with grapefruit and anise-herbal flavors.

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