Bartenders Thomas Solberg and Jamie Meehan from innovative London whisky bar, Black Rock and R&B’s own Chris Hoban crafted a unique Raasay Rob Roy cocktail:
- 50ml Raasay While We Wait single malt
- 20ml Cocchi di Torino (or other sweet Vermouth)
- 2.5ml Cabernet Sauvignon vinegar
- 2 dashes of Peychauds bitters
Our lightly peated single malt perfectly counterbalances the sweetness of the vermouth, and the wine notes of this specially finished whisky are complimented by the light Cabernet Sauvignon vinegar.
Find this cocktail on the bar at Black Rock – by request only – or make it at home yourself.