Before I write about my recent travels to Prague and New York, I’m going to pump out a couple of quick posts to continue with the “wine-tails” theme.
This next libation marries the unlikely couple of wine and scotch, making for a perfect winter “wine-tail”.
While you may think that this is one match that would never work, I should just need to remind you of such great classics as the Rob Roy and Bobby Burns, both of which which utilize red vermouth, for all practical purposes a flavored, fortified wine. In this instance we substitute the vermouth with a tannic red wine which will more than balance the cassis and simple syrup that is also added.
Bring out the bottles and mix up a:
1 ½ oz Cabernet Sauvignon
1 ½ oz scotch
¼ oz cassis
¼ oz simple syrup
dash Angostura bitters
dash Peychaud’s bitters
stir with ice
strain into a chilled cocktail glass
While I normally like to pair Peychaud’s with scotch, I found that the Xmas flavours of Angostura worked well with the Cabernet, so both were used. The simple syrup here (2:1 sugar to water) is added solely for texture (as opposed to sweetness). I find that this drink felt a little flat without the added texture, as the Briottet cassis I use isn’t overly thick or sweet.
This is a pleasant drink, bound to please a scotch drinker as well as someone looking for something a little lighter to begin, or end, their evening with.
Pictures and drinks by: