A smooth and chocolatey take on an old-fashioned, with a hit of white port and a smidgeon of blueberry for good measure
his is a riff on the Rob Roy, the 19th-century cocktail consisting of scotch, sweet vermouth and bitters. To bring a more approachable edge to the drink, we’ve added blueberry and chocolate flavours, which bring out the dried fruit, citrus and vanilla notes in the whisky.
The black market blend
40ml good Scotch whisky – we use Dewar’s 12-year-old
20ml white port
10ml crème de cacao blanc liqueur
5ml blueberry syrup
2 dashes of chocolate bitters
1 wide strip of orange peel, to garnish
Measure the liquids into a Boston glass filled with ice and stir to combine. Strain into a Nick & Nora glass, garnish with the orange peel and serve immediately.
- Michelangelo Marino, bar manager, Cahoots Postal Office, London SE1
- Source: The Guardian
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