Name: The Dirty Rob
Ingredients: 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

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

Ingredients

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

Method

Main

1.Add ingredients (except peel) to a chilled shaker or mixing glass, and stir for at least 40 seconds to combine and thoroughly chill. Taste for balance, strain into a chilled cocktail glass or coupe, garnish with peel and serve.

Lewis Jaffrey

Styling by Emma Knowles