
Bartenders Thomas Solberg and Jamie Meehan from innovative London whisky bar, Black Rock and R&B’s own Chris Hoban crafted a unique Raasay Rob Roy cocktail:
Make the Rob Roy at Home
Recipe:
50ml Raasay While We Wait single malt Scotch whisky
20ml Cocchi di Torino (or other sweet Vermouth)
2.5ml Cabernet Sauvignon vinegar
2 dashes of Peychauds bitters
Method:
Our lightly peated single malt perfectly counterbalances the sweetness of the vermouth, and the wine notes of this specially finished whisky are complimented by the light Cabernet Sauvignon vinegar.