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Red Haven

After dinner/digestif

3.8 40 ratings

Ingredients

1 1/2 oz Scotch whisky
3/4 oz Ruby port
3/4 oz Cynar/carciofo amaro
2 dash Creole bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

22.8% alc./vol. · 1.5 standard drinks · 172 calories

History

Ruby port contributes rich wine notes to this Scotch whisky cocktail, with rhubarb amaro adding complex bittersweet flavours. Oak bitters were specified, but Peychaud's Bitters were opted for due to the cocktail's 'Red' name.

This recipe is adapted from a drink created by Tommy Cummins and was discovered in January 2017 at The Sun Tavern in Bethnal Green, London, England. The original recipe called for Nardini Rabarbaro Amaro in place of Cynar.

Created by Tommy Cummins