Tagged With scotch
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.
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.
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.
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Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we're making a sophisticated drink featuring scotchy scotch scotch: The Rob Roy.
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).