Magnificent Bastard

Friday, October 31, 2014

Dewar's All Wet on Rob Roy Recipe

Dewar's All Wet on Rob Roy Recipe
The Rob Roy is an all-time favorite, as is mother's milk Dewar's, but boy are they off base on their Rob Roy recipe. According to Dewar's:

3 parts Dewar's "White Label"
2.5 parts sweet vermouth
2 dashes bitters
2 dashes simple syrup
1 cherry

We're all for adding a little extra vermouth, but this is just too heavy-duty. Plus, with the addition of simple sugar, this version is probably so sweet you could put a stick into it, turn it upright, and then have a Rob Roy lollipop. What a great way to get the kids started!

POURCAST

BETA

Sazerac

  • 3 shots rye whiskey (or to taste)
  • 1 sugar cube
  • Peychaud's Bitters
  • quarter shot of Absinthe
  • lemon twist

Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.


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