Seriously Mysterious

Suzy Critchlow, Columbia Room | Washington, D.C.

photo: Reema Desai
Scotch cocktail recipe

To create this dark, smooth cocktail, Suzy Critchlow of Washington, D.C.’s Columbia Room built upon her favorite classic Scotch cocktail, the Rob Roy, by adding crème de cacao and PX sherry—plus a hit of salt and lemon oil to “make it all pop.” It’s a combination all in service of the drink’s star ingredient. “I wanted to magnify some of my favorite notes in Dewar’s: fig and chocolate,” she says. 

Ingredients

Serving: 1

  • 1 1/2 ounces Scotch, preferably Dewar’s 12 year
  • 1 1/2 ounces Scotch, preferably Dewar’s 12 year
  • 1 1/2 ounces red vermouth, preferably Lacuesta Vermouth Rojo
  • 1 1/2 ounces red vermouth, preferably Lacuesta Vermouth Rojo
  • 1 tbsp crème de cacao, preferably Tempus Fugit
  • 1 tbsp crème de cacao, preferably Tempus Fugit
  • 1 tbsp PX sherry, preferably Gonzolas Byass Nectar Pedro Ximinéz
  • 1 tbsp PX sherry, preferably Gonzolas Byass Nectar Pedro Ximinéz
  • 6 drops salt tincture (see Editor's Note)
  • 6 drops salt tincture (see Editor's Note)
  • 2 dashes Bittercube Jamaican #1 Bitters
  • 2 dashes Bittercube Jamaican #1 Bitters

Garnish: lemon twist

Directions
  1. Combine ingredients into mixing glass.
  2. Stir and strain into chilled cocktail glass.
  3. Garnish with lemon twist.
Editor's Note

Salt Tincture
1/8 cup salt
3 1/2 ounces water

Combine two ingredients and dissolve.

Tagged: Dewar's, scotch cocktails, scotch whisky

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