3/4 Scotch (2 oz Famous Grouse)
1/4 Italian Vermouth (1 oz Lacuesta Rojo)
1 dash Grenadine (1/8 oz)
1 dash Lemon Juice (1/8 oz)
Shake with ice (stir) and strain into a cocktail glass; I added a lemon twist.
![](https://blogger.googleusercontent.com/img/a/AVvXsEjGHE4YAuWA0SN3F5h7PKLyH9fRdthr0W_PkzInA-vtgzAihorJJujggA0uLut74gsMr5c9iYUgV-maxK5dufo8Afcl97kQ06EK3ipUhPwrR-C1UnWA8SpFPBIwHadqbLrU1ZYBlB5qex6nZm9qqr_OHSUeEbF7MQqLiuVV3XMgxLxBsn0ntl6cgwQ9yg=s320)
Two Sundays ago, I ventured into the 1930
Savoy Cocktail Book and spotted the Mickie Walker Cocktail. Overall, the concept reminded me of a Rob Roy that took the hint of lemon juice and syrup approach that Maloney did in his
Manhattan but with fruity notes of grenadine instead of basic simple syrup. While I was unable to find a Mickie Walker in the history books, there was a famous boxer around the time the book was published named Mickey Walker; the"Toy Bulldog" was the world welterweight and middleweight championships and was a top contender for the light-heavyweight and heavyweight titles. In the glass, the Mickie Walker served up a lemon, berry, and Scotch aroma. Next, plum and grape notes on the sip slipped into Scotch, herbal, and raisin flavors on the swallow.
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