Vince Bright’s House No. 3 is one of a dozen so-called house cocktails that he’s been experimenting with over the years in his time off. Inspired by an unusual pairing of Scotch and salt that he encountered in a drink at Realm of the 52 Remedies, a San Diego cocktail bar, he landed on this original recipe that reads like a Rob Roy mixed with a Bamboo, by way of the tropics. To the Scotch base, he adds amontillado and manzanilla sherries, adding a note of salinity, as well as blanc and dry vermouths. But according to Bright, the key ingredient is actually the smallest one: a teaspoon of coconut water syrup. “It adds a little bit of salinity from the coconut, and just a touch of sweetness to bring everything together.”
- 1 ounce scotch, preferably Bank Note
- 1/2 ounce amontillado sherry, preferably Lustau
- 1/2 ounce manzanilla sherry, preferably Lustau
- 1/2 ounce dry vermouth, preferably Dolin
- 1/2 ounce blanc vermouth, preferably Dolin
- 2 dashes Angostura bitters
- 1 dash orange bitters
- 1 teaspoon coconut water syrup (see Editor’s Note)
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
Coconut Water Syrup:
1 cup coconut water
1 cup sugar
Combine the sugar and coconut water in a saucepan over medium heat and stir until sugar has fully dissolved.