Rodrigo Roy
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 Scotch½ oz. Valdespino Quina sherry½ oz. Becquer Vermouth de Garnacha1 dash Chocolate bitters1 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.
The post Rodrigo Roy appeared first on Cheers.