I have a Dolin Red to finish, but the idea of Laphroaig in the back seat was brilliant. Added some Mission Fig & Fennel Bitters from Dashfire post-stir because I forgot the Angostura. This is a way more complex drink than I would have initially guessed at first glance. Now I'm wondering about putting some sherry in the drivers seat....
You should buy it just for the Kingston Club! Next week’s drink will have a bit of Laphroaig, but I think that will be all the Scotch planned for the next several months.
I’m now tasting the Reverse Rob Roy made with Cynar (can’t get Punt e Mes here in Alberta). Hmm. Haven’t tasted the Ardbeg 10 on its own yet, but I’m definitely picking up on its gnarliness, even though is is being tempered with the Cynar. I think I’ll next have to try the Ardbeg neat or with a touch of water to explore it.
Hmm. My wife tasted the Reverse Rob Roy and then the Ardbeg 10 neat, and said she prefers the scotch over the cocktail. The bitterness of the Cynar seems enhanced by the Ardbeg. Good news is that I like the scotch. Not too gnarly for me. I’ll need to try some different ‘vermouths’ to see if I can find a balance I like.
Didn't have the Punt e Mes, so replaced it with a combination of Ramazotti for the bitterness and Antica Formula for sweetness and richness. Worked a treat, brilliant drink!
I have a Dolin Red to finish, but the idea of Laphroaig in the back seat was brilliant. Added some Mission Fig & Fennel Bitters from Dashfire post-stir because I forgot the Angostura. This is a way more complex drink than I would have initially guessed at first glance. Now I'm wondering about putting some sherry in the drivers seat....
Ooooh. I have not tried much in terms of Scotch/sherry combs. But I bet there’s a great Islay-PX sherry drink out there, waiting to be made.
Could I use another peaty scotch like Laphroaig or Lagavulin?
Yes. Will definitely work, similar effect, it’s just that Ardbeg works especially well.
Sorry, slightly off topic but we’re on a whole scotch thing now—should I buy drambouie? Is it more than just scotch and honey?
https://cocktailswithsuderman.substack.com/p/the-cocktail-that-changed-my-mind
You should buy it just for the Kingston Club! Next week’s drink will have a bit of Laphroaig, but I think that will be all the Scotch planned for the next several months.
My favorite original cocktail, featuring Ardbeg 10:
1 oz Ardbeg 10
1oz Laird's apple brandy
3/4 oz honeycrisp cider syrup (1:1 cider and demerara sugar)
1/2 oz St George Spiced Pear liqueur
2 dashes Angostura
Shake or stir, serve up
Enjoying the reverse Rob Roy on porch tonight.
I’m now tasting the Reverse Rob Roy made with Cynar (can’t get Punt e Mes here in Alberta). Hmm. Haven’t tasted the Ardbeg 10 on its own yet, but I’m definitely picking up on its gnarliness, even though is is being tempered with the Cynar. I think I’ll next have to try the Ardbeg neat or with a touch of water to explore it.
Thanks for pushing me past my comfort zone.
Hmm. My wife tasted the Reverse Rob Roy and then the Ardbeg 10 neat, and said she prefers the scotch over the cocktail. The bitterness of the Cynar seems enhanced by the Ardbeg. Good news is that I like the scotch. Not too gnarly for me. I’ll need to try some different ‘vermouths’ to see if I can find a balance I like.
Didn't have the Punt e Mes, so replaced it with a combination of Ramazotti for the bitterness and Antica Formula for sweetness and richness. Worked a treat, brilliant drink!