Flying Scotchman
A delightful variation of the classic Rob Roy, the Flying Scotchman adds a touch of sugar syrup to the traditional pairing of Scotch whisky and sweet vermouth. This addition creates a slightly sweeter, smoother profile while maintaining the bold, herbal complexity of the spirits.
What it tastes like
The nose features prominent malted grain and herbal spice from the vermouth. On the palate, the scotch's oak and smoke notes are softened by the sugar syrup and botanical sweetness. Shaking creates an aerated, lighter mouthfeel than a traditional stirred Rob Roy. The finish is brief and clean with a lingering mild bitterness.
Flavour profile
Ingredients
- Scotch Whisky1 oz
- Sweet Vermouth1 oz
- Bitters1 dash
- Sugar Syrup0.25 tsp
Preparation
- 1
Chill a cocktail glass in the freezer.
- 2
Add the Scotch whisky, sweet vermouth, bitters, and sugar syrup into a cocktail shaker.
- 3
Fill the shaker with ice cubes.
- 4
Shake vigorously until the outside of the shaker feels cold.
- 5
Strain the mixture into the prepared cocktail glass.
- 6
Serve immediately.
Substitutions
- Scotch WhiskyBourbon — Replacing scotch with bourbon removes the smoky profile and adds notes of vanilla and corn.
- Sweet VermouthDry Vermouth — This swap makes the drink much leaner and introduces more floral, acidic qualities.
- Sugar SyrupHoney Syrup — Honey syrup provides a richer texture and a subtle floral depth to the sweetness.
- BittersOrange Bitters — Orange bitters contribute a bright citrus aroma that cuts through the heavy malt flavors.
Variations
Peated Scotchman
Use a heavily peated Islay scotch to create a more intense, medicinal smoke profile.
Coffee Scotchman
Replace the sugar syrup with coffee liqueur to add a roasted, earthy dimension to the drink.