Rapscallion
4.2 22 ratings
Ingredients
1/4 oz Pastis
1 1/2 oz Single malt Scotch whisky
1/2 oz Peated malt whisky
1/2 oz Pedro Ximénez sherry
1/4 oz Chilled water
How to make
Serve in a nick & nora glass
- 1 POUR pastis into a chilled ice-fillled glass, TOP with chilled water and leave to stand
- 2 Separately, STIR other ingredients with ice
- 3 DISCARD contents of glass (pastis, water and ice) and STRAIN contents of stirring glass into pastis-coated glass.
Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
26.6% alc./vol. · 1.7 standard drinks · 171 calories
History
Smoky island malts are balanced by the Christmas pudding notes of pedro ximénez sherry, with pastis adding enlivening anise flavors. Ruby's menu describes it as "An unabashedly smoky, Scottish version of the Manhattan. Talisker single malt whisky and stirred over pedro ximenez sweet sherry with a Ricard pastis rinse. A well-loved signature Ruby Cocktail."
Adeline Shepard and Craig Harper devised this drink in 2007 at Ruby Bar in Copenhagen, Denmark.