About
This cocktail was created in 2011 by Thomas Waugh (@spiritanimal415) at Death & Co (@deathandcompany) in New York City. It is a riff on the Rob Roy, and as Waugh put it, he had never seen one made with coffee liqueur before. It is a simple change, but one that completely reshapes the drink, adding depth and bitterness that work beautifully with smoky Islay Scotch. No garnish is intended, though I used a torched cinnamon stick here as a nod to the name.Cheers y’all!
Ingredients
- 2 oz · 60 mlIslay Scotch whisky
- ½ oz · 15 mlcoffee liqueur
- 1 tsp · 5 mlsweet vermouth
- 2 dashesmole bitters
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a torched cinnamon stick (optional).
anatomyofadrink.com/cocktails/coffee-and-cigarettes