Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. My father (as always) wants me to “write about Scotch more”, so we’ll be honouring his wishes with this slightly fancy-pants, herbaceous variation on the Rob Roy.
Photo: Claire Lower
[referenced url=”https://www.lifehacker.com.au/2018/06/celebrate-negroni-week-with-this-amaro-heavy-offering/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/zxhozczo23genfr3khgd.jpg” title=”Celebrate Negroni Week With This Amaro-Heavy Offering” excerpt=”Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. It’s Negroni Week, which means every cocktail bar and blogger (myself included) is putting their “spin” on the classic bitter beverage.”]
Sweet vermouth – get Carpano Antica if you’re really fancy – and herbal Benedictine perform a beautiful balancing act with smoky Scotch. To make it, you will need:
- 60ml blended Scotch
- 30ml sweet vermouth
- 15ml Benedictine
Add everything to an ice-filled stirring glass (or pint glass) and stir until it is well chilled. (Don’t be afraid of dilution; hydration is important.) Strain into a coupe glass and garnish with nothing; garnishes are silly. (In most cases, anyway.)
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