25th Hour

COCKTAIL INGREDIENTS:
- 37,5 ml Islay scotch
(Preferably Bowmore 12-year-old)
- 22,5 ml LBV Port
- 15 ml Amaro Nonino
- 5 ml Maraschino Liqueur
- 2 Dashes of Angostura Bitters
- Lemon Peel Oils

GARNISH:
- Lemon Twist
- Mint Leaf
- Dried Rose Bud

INSTRUCTIONS:
• Combine all of the ingredients in a mixing glass.
• Add ice and stir for 30-45 sec. or approx. 60 revolutions.
• Strain into a chilled cocktail glass.
• Express lemon peel oils over the top.
• Garnish with a lemon twist, mint leaf and a dried rose bud.

Cocktail author: Sandy de Almeida.

Rob Roy is a classic scotch cocktail, beloved and enjoyed by many. However, this riff on the original recipe takes it in a whole new direction; blending it with bold and complex flavours, essentially reinventing the cocktail.

Base of the cocktail is formed by Islay whisky, in this case Bowmore 12 with notes of peated smoke, dried fruits and subtle floral tones. Cocktail complexity is drastically enhanced by adding amaro Nonino and LBV port. Amaro brings bitter-sweet notes of orange along with subtle honey and vanilla tones bolstering the flavour of whisky; while port adds taste of black currants and cherry, creating a well balanced and layered drinking experience allowing individual aspects of the drink to slowly unfold under your tongue. Maraschino liqueur further expands these notes with its marasca cherries and almost nutty like character blending especially well with the whisky. Touch of Angostura bitters nicely seasons the cocktail and brings the ingredients together, while lemon zest oils provides delicious fresh aroma.

25th Hour is a remarkably enjoyable cocktail, full of bold and unfolding flavours. Great sipper to mark the end of winter.

Source material:
https://www.liquor.com/25th-hour-cocktail-recipe-5209421