Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I want to talk to you about a deceptively simply, though very worthwhile cocktail: The Scotch highball.
Tagged With scotch
When you're tasting whisky, nosing, the act of bringing your whisky to your nose and taking a sniff, is a step that a lot of people skip, but they shouldn't. Smelling your booze can help you pick out flavours and aromas that you won't be able to detect through sipping alone. It's an important part of the process.
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
I used to get in debates almost every time I drank whiskey on whether or not it was appropriate to add water to the stuff. A few aficionado friends would always argue that the only way to drink whiskey was straight up, and I was ruining it with a few drops of H2O. I'd argue most whiskeys were a bit better with a few cubes of ice or a tiny bit of water. The fact of the matter is you should enjoy it however you prefer it, but now there's actual science to back up my watery claims.
The man has a point. I have yet to feature a three-ingredient scotch cocktail on here, and that doesn't seem right. So, in an effort to rectify this grievance -- and make my father proud -- we're going to be making a Rob Roy, which is basically just a Manhattan, but made with smoky, blended scotch. To make this classic, dad-approved drink, you will need:
For years I was convinced I hated scotch. Then one day someone talked me into doing a massive side-by-side tasting of some single-malts and I realised that I don't hate scotch, I'm just not a fan of scotch from one specific region of Scotland (and consequently blends that use a heavy amount of scotch from that region).