The Dirty Rob

According to Lewis Jaffrey, there's only one thing to say to this variation on the classic Rob Roy: "Get in ma belly!"

  • 45 ml Ardbeg 10-year-old Scotch whisky
  • 15 ml Punt e Mes vermouth
  • 10 ml Rosso Antico sweet vermouth
  • 10 ml olive brine
  • 1 dash orange bitters
  • To fill: ice cubes
  • To serve: lemon peel
01   Add ingredients (except peel) to a chilled shaker or mixing glass, and stir for at least 40┬áseconds to combine and thoroughly chill. Taste for balance, strain into a chilled cocktail glass or coupe, garnish with peel and serve.

Topics:

VERMOUTH, COCKTAILS, SPRING, WHISKY, DRINKS

Recipe:

LEWIS JAFFREY, THE BAXTER INN, SYDNEY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2012

Nov 2012

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