1/3 French Vermouth. (1 oz Noilly Prat Dry Vermouth)
1/3 Italian Vermouth. (1 oz Cinzano Rosso Vermouth)
1/3 Scotch Whisky. (1 oz Compass Box Asyla)
2 Dashes Angostura Bitters.
Stir well and strain into cocktail glass. Squeeze lemon peel on top.
Now, I haven’t really ever been much of a Scotch fan.
I know, I know, great world class whisky and all that. It’s some sort of personal failure on my part, I’m sure.
The Asyla, though, I quite enjoy.
Compass Box makes what is called “Vatted Scotch Whisky”. That is, Compass Box buys Scotch from other distillers, blends a bunch of them together with a particular flavor profile in mind, ages them, and then bottles them.
The Asyla is a pretty interesting Whisky. It is fairly mild, as Scotches go, with some nice briny notes. But, none of the extreme peat or smoke of the Islay type malts.
The Affinity Cocktail is basically a “Perfect” Scotch Manhattan. That is, Scotch Whisky with equal parts of Sweet and Dry Vermouth.
I was very tempted to reduce the Vermouths slightly; but, went out on a limb and let it stand as is.
Certainly glad I did!
As made, one of my favorite cocktails, so far, from the Savoy Cocktail Book.
The Vermouth and Bitters temper and accent the briny and savory notes of the whisky.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.