This Scotch cocktail from Tasca restaurant in New York has a touch of Spain from sherry and vermouth.
Rodrigo Roy
Servings 0
Ingredients
- 2 oz. The Glendronach Original 12 Year Scotch
- ½ oz. Valdespino Quina sherry
- ½ oz. Becquer Vermouth de Garnacha
- 1 dash Chocolate bitters
- 1 dash Walnut bitters
Instructions
- Add all ingredients into a mixing glass with ice.
- Stir until very cold.
- Strain into a rocks glass over a large cube.
- Garnish with an Amarena cherry.
Notes
Cesar Elias King Kee at Tasca in New York created this recipe.
