Fair Isle Bobbi Recipe

Cocktail

1. 1

   Chill glass

   Place a chilled rocks glass or coupe in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail so the finished drink stays cold without dilution.

2. 2

   Measure and combine

   In a mixing glass, add 2 oz blended Scotch, 0.75 oz sweet vermouth, 0.5 oz Drambuie, 0.25 oz cherry liqueur, 0.25 oz orange curaçao, and 2 dashes of Angostura bitters.

3. 3

   Stir with ice

   Fill the mixing glass with the cup of ice and stir gently but thoroughly for 30–45 seconds (about 20–30 turns) until the mixture is well-chilled and slightly diluted. Aim for a silky texture and cooled temperature (around 2–4°C / 35–39°F).

4. 4

   Prepare glass

   Discard ice water from the chilled glass (if used) and strain out any excess water. If using a rocks glass, place a large ice cube in the glass. If using a coupe, serve without ice.

5. 5

   Strain and garnish

   Double-strain the cocktail into the prepared glass using a Hawthorne or julep strainer (and a fine mesh if you prefer). Express the oils from an orange twist over the surface by holding the twist over the glass and giving it a sharp pinch, then run the twist around the rim and drop it into the drink. Add a Luxardo cherry on a pick or nestle it beside the ice cube if you like.

6. 6

   Serve

   Serve immediately. Sip slowly to enjoy the interplay of Scotch smokiness, honeyed Drambuie, sweet-warm cherry and orange notes, and the herbal depth of vermouth.