Saturday, May 27, 2017


1/2 Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
3 dash Port (1/2 oz Sandeman Tawny)
3 dash Dry Vermouth (1/2 oz La Quintinye)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.

For a post-work nightcap two Saturdays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. There in the Scotch and Irish Whisk(e)y section, I spotted the Glasgow that was different than the Glasgow that David Wondrich wrote about with a Crispin Glover allusion. Here, the recipe was closer to a Chancellor with Amer Picon in place of the nonpotable bitters. Scotch and Amer Picon frequently are paired together in the Pioneers book with great success such as in the Sunshine, so I was game to give this recipe a try.
The Glasgow presented peat over the port's grape aroma. Next, malt joined a semi-dry grape flavor on the sip, and the swallow gave forth smoky Scotch, apricot, and dark orange notes.

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