As amaro season opens, we look north for inspiration. The Rob Roy is the Scotch whisky take on the Manhattan, and this version showcases ESTATE's English Pinot Noir backbone alongside Scottish malt. It is autumn in a glass: smoke, leaf-fall and fading sunlight.
Ingredients
- 60 ml blended Scotch whisky
- 30 ml ESTATE sweet vermouth
- 2 dashes Angostura bitters
- 1 dash orange bitters
Method
1. Stir with ice
Combine Scotch, ESTATE vermouth and both bitters in a mixing glass with plenty of ice. Stir smoothly for 25 seconds.
2. Strain and present
Strain into a chilled coupe glass. The drink should be crystal clear with a rich amber glow.
3. Garnish and serve
Peel a strip of lemon zest, express the oils over the surface and discard, or garnish with a maraschino cherry for a sweeter accent.
Tasting Notes
Smoke and malt from the Scotch weave through ESTATE's orange and rosemary botanicals. The lower sugar lets the wine tannins shine, creating a drier, more structured Rob Roy that lingers with wormwood and oak spice.