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.
A smooth and chocolatey take on an old fashioned, with a hit of white port and smidgeon of blueberry for good measure.
Strain into a nick & nora glass, garnish with the orange peel and serve immediately.
This is a riff on the Rob Roy, the 19th-century cocktail consisting of scotch, sweet vermouth and bitters.
Measure the liquids into a boston glass filled with ice and stir to combine.
