Seriously Mysterious

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

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. 


Serving: 1

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

Garnish: lemon twist

  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.