Friday, October 29, 2021


1/2 Scotch (2 oz Famous Grouse)
2 dash Sherry (1/2 oz Lustau East India Solera)
2 dash Italian Vermouth (1/2 oz Noilly Prat Sweet)
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a cocktail glass; I added a lemon twist.
Two Fridays ago, I reached for my copy of Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Ballentine amongst the Scotch cocktails. That recipe reminded me of the Manhattan Harbor Co. that I had at Backbar almost two weeks prior, so I became curious. In the glass, the Ballentine donated a lemon, plum, nutty, and raisin bouquet to the nose. Next, a grape-driven sip skipped to Scotch, nutty, and dried fruit like apricot flavors on the swallow.

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