Today's Happy Hour is the last stop on the Scotch Express. If this is your first time checking in or haven't been around in a while, we've been in full-Scotch mode the last several weeks, sharing numerous classic-yet-unsung Scotch cocktails (by classic I mean recipes that are at least 80 years old).
This week's cocktail is the Flying Scotchman, and for anyone who enjoys a classic Rob Roy, this one's right up your alley. It's essentially a sweeter, more bitter relative of the Rob Roy.
The inspiration for this cocktail is the historic Flying Scotsman train which transported passengers back and forth between London and Edinburgh for a century or so beginning in the late 1800s.
Flying Scotchman Cocktail
1 1/2 oz Scotch (I used Aberlour 10 yr single-malt but a blended Scotch like Famous Grouse works great as well)
1 oz Italian vermouth (I used Vya but Carpano Antica is also superb)
2-3 generous dashes Angostura bitters
1/4-1/2 tsp cane syrup (use Depaz if it's available to you)
Tools: Bar spoon, mixing glass, strainer
Stir well with ice and strain into your cocktail glass. You can and should adjust the sweetness and bitterness of this drink to suit your taste. I prefer mine less sweet and more bitter. Also because the sweetness of Italian vermouths vary by brand, you'll also have to take that into account. For example the vermouth I used (Vya) is assertive and sweeter than say, Dolin, so I used less cane syrup.
I quite enjoy a Rob Roy, and this is a nice break for those who also appreciate a good Rob Roy but want to try something new within the same range of flavors without venturing too far--believe me I know how weary of change Scotch drinkers can be.
*Got a cocktail question? Hit me on twitter @paystyle, email me at payman(at)lifesacocktail(dot)com, or simply drop me a comment below!
**Paystyle was born in Tehran and grew up in Los Angeles (aka Tehrangeles) before moving to Brooklyn with his wife and co-pilot Vanessa Bahmani who provides the stunning photography of Pay's cocktail concoctions. Return every Wednesday for his weekly Happy Hour column.