So the snow is falling and you’re out buying your eggs, milk, and bread (french toast?) why not pick up some things for cocktails?
The one I’ve been playing with lately is the Rob Roy.
Dale Degroff says to make it this way.
2 oz scotch
1 oz sweet vermouth
a couple dashes Peychaud’s bitters
Good, but for me there’s something missing. Maybe it’s the weather. I only made one change and that was in the bitters. I switched over to Reagan’s No. 6. The citrus brightens the drink. I like that on a snowy day in February.
Give it a try and let me know what you think.