This is essentially a modified Bobby Burns, using a combination of dry vermouth and honey in place of sweet vermouth, and swapping in Grand Marnier for Bénédictine. The Elgin’s beautiful balance of bright fruit and silky, toasty cocoa notes is offset nicely by the floral notes and slight brininess of a good dry vermouth. The honey syrup is a nod to the honeyed heather and citrus notes often found in Speyside whiskies. A nice, big cube will mitigate quick dilution, but for a change of pace, try this served up in a chilled coupe.
Emeralds on the Pavement
Céline Bossart, freelance wine and spirits writer | Brooklyn, New York
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Ingredients
Serving: 1
- 2 ounces Glen Moray Speyside 12-Year-Old Single-Malt Scotch Whisky (Elgin Heritage)
- 1/2 ounce dry vermouth
- 1/2 ounce Grand Marnier
- 1/4 ounce honey syrup (1:1 ratio of honey to water)
Garnish: lemon twist
Directions
- Add all the ingredients to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled rocks glass over a large ice cube.
- Garnish with an expressed lemon twist placed on the rim of the glass.