And sometimes we drink a whiskey drink.

The Character (Art of the Bar)

  • 2 oz Highland Single-Malt (Tomatin 10-year)
  • 1/2 oz Cocchi Americano
  • 1 dash Angostura bitters
  • 1 dash anisette (sub Herbsaint)
    Stir with ice, strain into an oversized glass.  Spike an orange peel with a clove, flame it over the cocktail, then drop it in.

Simple spirit-and-wine jobbie, nothing to complain about, but nothing to celebrate.

Not as good as the Arnaud’s Special, but better than a Rob Roy.  Honestly, I find Rob Roys (and Bobby Burnses) a bit cloying; the Character beats them handily with the citrus and strong bitterness of the Cocchi.  Unfortunately, it stops short of greatness because of a lack of rapport between the scotch and the Cocchi.  The wine doesn’t really support the clean, mild smoke and grain of a nice Highland in the same way as Dubonnet Rouge – or a simple Improved Cocktail scaffold of Peychaud’s and absinthe – does.