Famous Grouse Recipe

Chill glass

Place a rocks glass or old-fashioned glass in the freezer or fill it with ice and cold water to chill while you build the drink.

Combine ingredients

In a mixing glass or large bar glass, add 2 oz blended Scotch, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 2 dashes orange bitters and 1 dash Angostura bitters. Add enough ice to the mixing glass to come about 3/4 full (about 1 cup).

Stir to chill and dilute

Using a long bar spoon, stir the mixture smoothly for 20–30 seconds (about 20–30 full rotations) until the outside of the mixing glass feels cold and slightly frosted. This ensures proper dilution and chill.

Prepare glass

If you chilled the glass with ice water, dump the ice and water. Optionally, if you want a smoky note, rinse the chilled glass with a few drops of Islay Scotch (swirl to coat and discard excess) or sprinkle a tiny pinch (0.25 tsp) of smoked salt onto the inside and discard any excess granules.

Strain and serve

Using a julep or hawthorne strainer, strain the stirred cocktail into the chilled rocks glass over a single large ice cube (or over fresh large ice).

Garnish

Cut a 1-piece strip of orange peel. Express the oil over the drink by holding the peel over the glass and giving it a quick twist to release the oils, then rub the rim with the peel and drop it into the drink as garnish.

Final tasting note

Serve immediately. The cocktail is balanced between the Scotch's malt and smoke, sweet vermouth's richness and the brightness of the orange bitters. Adjust bitters or vermouth ratio next time to taste.

For a smoky accent, either rinse the chilled glass with a couple drops of a peaty Islay whisky before straining the cocktail in, or add the 0.25 tsp smoked salt to the glass and swirl the drink to dissolve a little. Use sparingly so it doesn't overpower the blended Scotch.