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Rapscallion

Contemporary classic

4.2 22 ratings

Favorite

Ingredients

1/4 oz Pastis
1 1/2 oz Single malt Scotch whisky
1/2 oz Peated malt whisky
1/2 oz Pedro Ximénez sherry
1/4 oz Chilled water

How to make

Serve in a nick & nora glass

  1. 1 POUR pastis into a chilled ice-fillled glass, TOP with chilled water and leave to stand
  2. 2 Separately, STIR other ingredients with ice
  3. 3 DISCARD contents of glass (pastis, water and ice) and STRAIN contents of stirring glass into pastis-coated glass.

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Flavour profile

26.6% alc./vol. · 1.7 standard drinks · 171 calories

History

Smoky island malts are balanced by the Christmas pudding notes of pedro ximénez sherry, with pastis adding enlivening anise flavors. Ruby's menu describes it as "An unabashedly smoky, Scottish version of the Manhattan. Talisker single malt whisky and stirred over pedro ximenez sweet sherry with a Ricard pastis rinse. A well-loved signature Ruby Cocktail."

Adeline Shepard and Craig Harper devised this drink in 2007 at Ruby Bar in Copenhagen, Denmark.