To round out the end of International Sherry week, we wanted to make a sherry cocktail. But we also had purchased some (a lot) of scotch and wanted nothing more to just drink scotch neat.
Enter the Rob Roy with sherry. We had many Rob Roys with sherry.
Replacing the sweet vermouth ended up being a delightful surprise and in our head-to-head comparison, the preferred choice. As noted in the Punch article, one of the benefits of using PX sherry with scotch is that it brings out stone fruit flavors.
For the scotch base, we chose the Compass Box Great King Street: it’s relatively inexpensive and has already a nice nuance between creamy peat and rich sherry taste. The end result (with half dry vermouth and half PX sherry) ended up devine. For a base that’s more peaty, perhaps going with a heavier portion of PX sherry would be advisable. We’ll have to experiment and assess on that one!
For our peaty Rob Roy recipe (and for more historical information about the actual namesake guy – related to Conor McGregor), follow the link here.
- 2 oz Scotch (Compass Box Great King Street)
- 0.25 Lustau PX Sherry
- 0.25 Dry Vermouth
- Add all ingredients to a cocktail shaker and stir until well chilled, roughly 30 seconds.
- Strain into a cocktail glass