As amaro season opens, we look north for inspiration. The Rob Roy predates 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, cacao 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.