Another cocktail from the venerable Savoy Cocktail Guide and very much like a perfect Manhattan, except that it calls for blended scotch instead of bourbon or rye. There’s an odd metallic honey-like quality about this drink that I don’t care for. I’m not sure if changing the ratios would make a huge difference, but I think using a 2-1-1 might help things out a bit. In any case, I do think that this cocktail as is, would be great in a hot toddy. The next time I feel a chill coming on, I might just try this mixture in a mug of hot tea with a sugar cube and a lemon wheel, instead of as a chilled cocktail served up.
As an aside, I think it’s very cool that as bartenders we get to use products from all over the world and combine them into something new. We’re each kind of like the Ambassadors for the United Nations of Cocktails. Notice that I’m using Italian Vermouth, Scottish Scotch (duh!), Regan’s bitters (expatriate Brit) and French Vermouth. Too cool. Cool, cool, cool.
1 oz blended scotch
1 oz dry vermouth
1 oz sweet vermouth
3 dashes orange bitters