The Duke of Montrose
Recipe by Kimberly Blaiss
- 1 dash Angostura Orange Bitters
- 1 dash House-made Bourbon Pecan Bitters (may substitute Angostura)
- .25 oz. Carpano Antica Formula
- .75 oz. Averna
- 2 oz. Harleston Green Scotch
- Chill a small coupe glass.
- Measure all ingredients into a mixing glass.
- Add ice, stir, strain and garnish.
Garnish: Luxardo Cherry
Glassware: Small Coupe Glass
I have some customers who have recently been adventuring into Amaros so we were playing around with some cocktails choices for them and of course one of our top recommendations was a Black Manhattan. Marrying a Black Manhattan to a Rob Roy seemed like a great way to turn people back on to good blended scotch. We tweaked the specs a little bit, with just a hint of carpano to give some good body while keeping the bitterness of the Averna in the center of the cocktail. The House Toasted Pecan bitters emphasizes the mellow notes of the Harleston, leaving you with a super approachable sipper bound to get everyone digging scotch. Since the drink is essentially a Black Rob Roy I had to go looking for Rob Roy’s foil. And that was James Graham, The Duke of Montrose. He was responsible for seizing Rob Roy MacGregor’s lands and imprisoning him so it seemed only fitting to name our drink after this Scottish anti-hero.