A smooth and chocolatey take on an old fashioned, with a hit of white port and smidgeon of blueberry for good measure. This is a riff on the Rob Roy, the 19th-century cocktail consisting of scotch, sweet vermouth and bitters. To bring a more approachable edge to the drink, we’ve added blueberry and chocolate flavours, which bring out the dried fruit, citrus and vanilla notes in the whisky.
40ml good Scotch whisky – we use Dewar’s 12-year-old. 20ml white port. 10ml crème de cacao blanc liqueur. 5ml blueberry syrup. 2 dashes chocolate bitters. 1 wide strip orange peel, to garnish. Measure the liquids into a boston glass filled with ice and stir to combine. Strain into a nick & nora glass, garnish with the orange peel and serve immediately.
