Alto Cucina

Description
Scotch, Dry vermouth, Cynar, Elderflower liqueur, Orange peel
Ingredients
1ozScotch, Balvenie 15 (95 proof)
1ozDry vermouth
12ozElderflower liqueur, St. Germain
12ozCynar
1twstOrange peel (as garnish)
Instructions
Stir, strain, rocks, low ball, garnish
Cocktail summary
Yield
Drink
Year2008
Created byStephen Shellenberger Dante, Cambridge, MA
Posted by
Dan's picture
Dan on 06/06/2010

Comments

Very nice! I used Famous Grouse that I had on hand and it worked well (will have to try with Balvenie). I also tried a version with 1.5 oz of the Grouse, everything else remaining unchanged, and it actually seemed to bump up the presence of all the ingredients and increase the depth along with the extra boozy bonus. Someone should try this with the Balvenie 15 and see if it has the same effect.

Against better judgement, I made this with Islay scotch (only 80 proof, to boot). Kind of a smoky mess. I shall be patient and wait until I have something more like the Balvenie 15 to try again...

DrunkLab's picture

Delicious and beautifully balanced. Neither overly bitter not overly sweet but full of depth and interest. The Cynar and dry vermouth are great partners and draw out flavor from the Scotch (I used Auchentoshan 3 Wood). The elderflower liqueur is surprisingly subtle.

Made it with Deanston unfiltered 92 proof, beautifully balanced cocktail, this one goes into the rotation...

From other users

Made with 1.5oz Famous Grouse. Lovely to look at and intriguing to taste. (4 stars)
Auchentoshan works well; go a hair light on the St. Germain. (3 stars)
A lovely cocktail, balanced and flavourful (4 stars)
Great mild, easy-drinking scotch cocktail. I made it with Balvenie 12, a 86 proof Scotch. Would be better with a bit more booze. (5 stars)

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