straight up

2 oz Scotch (1 3/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)
1/2 oz Cocchi Americano
1/4 oz Amaro Meletti
1 dash Peychaud's Bitters

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Wednesdays ago, I fired up the Bartender's Choice app and found the Straight Up that was described as "a slightly bitter summery Rob Roy." The recipe was created by Oska Jarvis-White at The Everleigh in Melbourne circa 2017, and it reminded me more of the Hoots Mon than a Rob Roy. Once crafted, the Straight Up showcased peat smoke and floral aromas. Next, caramel and orchard fruit notes on the sip slid into Scotch, smoke, lavender, and herbal flavors on the swallow.