The Proper Pour with Charlotte Voisey

LeoL 7 Oct 2011
4:35 am

Isn’t the Smash more of a Whiskey Sour with the addition of mint? I’ve never before heard of a Smash that contains both lemon juice and sugar. Seems to be a nice enough cocktail though, might give it a try at work tonight.

Lazlo Hollyfeld 11 Oct 2011
10:34 am

Speaking of Scotch Whisky and citrus, I was at a Johnnie Walker tasting event and they had everyone mix a bit of Orangina with their Red Label and, low and behold, it was surprisingly good ... I believe they called it the “Scottish Mimosa”.  Anyhow, its a bit more proof that Scotch can be mixed and matched.

domnicvaz 5 Nov 2011
4:07 pm

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charlie 24 Jan 2012
3:49 pm

Hi Charlotte - You mention that you’re making a “perfect” Rob Roy. When I was trained along time ago, I was taught that a perfect Rob Roy or Manhattan split the usual amount of sweet vermouth evenly with dry vermouth and was garnished with a twist of lemon.  In other words, instead of, say, 2 : 1 spirit to sweet vermouth, it would be 2 : .5 : .5 spirit to sweet vermouth to dry vermouth.

Have I been making this incorrectly all these years? (it wouldn’t be much of a surprise: This was 1988. Everybody still put club soda in their Old Fashioneds, and woo-woos,  Alabama Slammers, and Whitesnake were all the rage. Ugh).

Thanks for your help.

Jhonny Taylor 16 Feb 2012
3:01 am

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