Bitterscotch

By Rebekah Peppler

Published Dec. 1, 2021

Bitterscotch
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Rating
4(174)
Comments
Read comments

One sip of the Bitterscotch may just have you forgetting the pun in the drink’s name. Pun-lover or not, you can build this drink to your personal preference. Reach for a sweet, lighter amaro for a sweeter, lighter drink. If your palate favors more robust, bitter flavors, sub in a more forceful, bitter-leaning amaro. Fan of smoke-forward drinks? Woodsy, rich Amaro Sfumato Rabarbaro is your friend here. No matter what amaro you choose, the lemon will brighten, and a full ounce of blanc vermouth fills out the drink, providing a temper to Scotch’s smoky heat.

Featured in: Smoky Cocktails Without a Single Ember

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • 1½ounces Scotch
  • 1ounce blanc vermouth
  • ¾ounce amaro
  • ½ounce fresh lemon juice
  • Ice
  • Lemon peel, for serving
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a shaker, combine the scotch, blanc vermouth, amaro and lemon juice. Add ice, cover and shake vigorously until the drink is well chilled, about 15 seconds. Strain into a chilled cocktail glass. Holding a lemon peel by its long edges, skin facing down into the glass, pinch the peel to release the citrus oils. Add it to the glass and serve.

Ratings

4 out of 5
174 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

WMdO

We used Zucca Rabarbaro as the amaro when we decided Nonino may be too summery for a late November evening (even though it was the bottle of Nonino that caught my eye!) and it was delicious.

Hope

From her article: should your smoke tolerance be higher, double down with Amaro Sfumato Rabarbaro, a smoky, alpine amaro made in northern Italy. And, if you’re on a tight timeline, combine equal parts Amaro Sfumato Rabarbaro and sweet vermouth over ice, and start drinking.

Elizabeth

That scotch sounds good, thanks for noting, I may try that one next time. However, I'm confused as to how the decision to swap out blanc vermouth with dry vermouth warrants calling the recipe, "poorly crafted." And amaro dell'erborista is quite possibly one of the most bitter amaro I know of (of course, my opinion)... perhaps the same drink with the right vermouth and a different amaro, like Rabarbaro, would be better. Cheers

Su

Please don't use a good single malt here; those are best for sipping on their own. A decent-quality blended Scotch with a peated component--something like Islay Mist--will serve you well.

Steve

I made this with Famous Grouse, Dolin Blanc and Amaro Montenegro. It was nice. I don't think it would be very good with an Islay whisky-- save that for sipping on its own.

Michael Rivers

Laphroaig Triple Wood, Alessio Vermouth and Bully Boy make this a wonderful drink.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.