This article presents a contemporary take on the classic Rob Roy cocktail by introducing blueberry and chocolate flavors. The drink features Dewar's 12-year-old Scotch as its base, complemented by white port, creme de cacao blanc, blueberry syrup, and chocolate bitters. The infusion of blueberry and chocolate enhances the whisky's dried fruit, citrus, and vanilla notes, making the cocktail more accessible to a broader audience. Crafted by Michelangelo Marino at Cahoots Postal Office in London, this cocktail exemplifies innovative cocktail-making while respecting traditional recipes.
This cocktail is a modern interpretation of the classic Rob Roy, melding scotch, sweet vermouth, and bitters with fresh flavors of blueberry and chocolate.
By incorporating blueberry and chocolate, the drink highlights the dried fruit, citrus, and vanilla notes inherent in the whisky, making it more approachable.
The combination of Dewar's 12-year-old Scotch, white port, creme de cacao blanc, blueberry syrup, and chocolate bitters adds unique layers of flavor.
This riff on the Rob Roy showcases creativity in cocktail-making, allowing classic elements to shine through with added twists that enhance the drinking experience.
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