Rob Roy

You’ll need

• 1½ oz (44 ml) scotch whisky
• ¾ oz (22 ml) sweet vermouth
• 1 dash angostura bitters
• Ice
• Cherry, to garnish

Served in a Riedel sour coupe.

How to make it

1. Grab a mixing glass and a Riedel sour coupe.
2. Fill the mixing glass with ice (about 5 cubes).
3. Pour 1½ oz of scotch whisky into the mixing glass.
4. Pour ¾ oz of sweet vermouth into the mixing glass.
5. Add 1 dash of angostura bitters into the mixing glass.
6. Stir with ice for about 20 seconds, until very cold.
7. Strain into the Riedel sour coupe.
8. Garnish with a cherry.