According to Lewis Jaffrey, there's only one thing to say to this variation on the classic Rob Roy: "Get in ma belly!"
- 45 ml Ardbeg 10-year-old Scotch whisky
- 15 ml Punt e Mes vermouth
- 10 ml Rosso Antico sweet vermouth
- 10 ml olive brine
- 1 dash orange bitters
- To fill: ice cubes
- To serve: lemon peel
- 1Add ingredients (except peel) to a chilled shaker or mixing glass, and stir for at least 40 seconds to combine and thoroughly chill. Taste for balance, strain into a chilled cocktail glass or coupe, garnish with peel and serve.
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