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Ingredients
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Scotch (cocktail)
Roman bean chutney (to accompany)
Optional serving
Method
Scotch (cocktail)
Build and stir
Chill an old-fashioned glass by filling it with ice and setting aside. In a mixing glass, combine 2 oz blended Scotch whisky, 0.75 oz sweet vermouth, 0.25 oz Drambuie, and 2 dashes Angostura bitters. Add large ice cubes to the mixing glass until nearly full.
Stir
Using a bar spoon, stir the mixture for 20–30 seconds (about 20–30 revolutions) until the cocktail is well-chilled and slightly diluted.
Serve
Discard ice from the chilled serving glass and strain the stirred cocktail into the glass over one large ice cube or neat, per preference. Express the lemon twist over the drink to release oils, run it around the rim, and drop it in as garnish.
Roman bean chutney (to accompany)
Sauté aromatics
Heat 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add 1 finely minced shallot and 1 minced garlic clove and sauté 2–3 minutes until softened and translucent but not browned.
Add tomatoes and beans
Add 2 tablespoons chopped sun-dried tomatoes to the skillet and cook 1 minute to bloom their flavor. Add 1 cup drained Roman beans and gently stir to warm through, about 2 minutes.
Season and mash
Remove the skillet from heat. Stir in 1 teaspoon red wine vinegar, 0.5 teaspoon honey, 0.5 teaspoon finely chopped fresh rosemary, 0.5 teaspoon lemon juice, 0.25 teaspoon smoked paprika, 0.5 teaspoon sea salt, and 0.25 teaspoon freshly ground black pepper. Using the back of a spoon or a fork, lightly mash about one-third of the beans so the mixture is chunky but spreadable.
Cool and rest
Let the chutney cool for 10 minutes to allow flavors to meld. Taste and adjust seasoning with additional vinegar, salt, or honey if desired.
Serve
Spoon 1–2 tablespoons of the Roman bean chutney onto toasted sourdough or crostini if using. Serve the chutney alongside the Scotch cocktail as a savory snack that complements the whisky's sweetness and smoke.
Optional serving
Toast or grill 6 slices of sourdough or baguette until golden. Rub warm toasts lightly with a cut garlic clove if desired; top each with a spoonful of the warm or room-temperature bean chutney and serve alongside the cocktail.