In the quest to work my way through Ted Haigh’s Vintage Spirits and Forgotten Cocktails, here’s #2! I hadn’t planned to make one of these cocktails today, BUT after getting home from grocery shopping, @fourchickens on twitter (and an awesome gluten-free blogger put out a call for a #twittercocktailparty.
Well, what’s a gal to do but join in the fun. Its a cold rainy day here today, with snoozing shiba inus, and I’ve had a hankering to try some of the scotch-based cocktails (Ted has at least 4 in the book, including the Blood and Sand)
I decided to whip up an Arnaud’s Special Cocktail: Scotch, Dubonnet and orange bitters. Back in the day (1940s and 50s), it was Arnaud’s Restaurant’s signature cocktail. I say its time for a comeback!
I have to say the combination works well together, with the flavours of the scotch coming through very nicely. The bitters work nicely, and the garnish here plays an important role, so make sure to cut your twist overtop of the drink to capture all that orange oil!
Arnaud’s Special Cocktail
- 2 oz. blended Scotch
- 1 oz. Dubonnet Rouge
- 3 dashes orange bitters (I used Regan’s)
Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist