Saturday, March 2, 2019


1/3 French Vermouth (1 oz Noilly Prat)
1/3 Italian Vermouth (1 oz Cocchi)
1/3 Scotch Whisky (1 oz Famous Grouse)
2 dash Aromatic Bitters (Jerry Thomas Decanter)

Stir with ice, strain into a glass (rocks glass pre-rinsed with 1 scant bsp Laphroaig 10 Year Scotch), and garnish with a cherry (omit) and lemon oil (twist).

I had recently read mention of the Affinity Cocktail and realized that I had never had one before (or at least had certainly never written about it). I probably skipped over this classic multiple times since it came across merely as a Perfect Rob Roy, but the Affinity was mentioned as one of that person's favorite drinks, so I decided to keep it mind. When I spotted it in Hugo Ensslin's 1916 Recipes for Mixed Drinks two Saturdays ago, I figured that it was the perfect time.
The Affinity began with a briny peat and lemon oil bouquet that preceded a grape and malt-driven sip. Next, Scotch, clove, smoke, and allspice flavors rounded out the swallow. With a more flavorful single  or blended malt (especially a cask strength number), I could see this drink combination really shining.

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