Balmoral Cocktail (Revisited)

Last time I did the Balmoral Cocktail, I didn't have Dubonnet blanc and I used Lillet blanc instead. That wasn't a bad move by any means, but now I have the real deal. Since it is the only drink with Dubonnet blanc in the New York Bartender's Guide, I had to do it again to check it off my list.

Dubonnet blanc has bitter vegetable notes, making it less popular than its red brother. It matches very well with the peaty flavors of scotch. The cocktail has a nice traction from Angostura bitters and the quinquina bitters of the aromatized wine. You still taste the single malt peat of Glenfiddich 12, if that is your choice. Last time I used a blend and was a little underwhelmed. This is a good single malt cocktail, where the quality of the scotch goes a long way to improving the drink.

This also marks the last scotch drink I have to do to finish the New York Bartender's Guide. I'm closing in on 1000 cocktails soon, with bourbon all but finished as well. You'll see a lot more brandy cocktails in the future, I'm sure.

• 2 oz. scotch (Glenfiddich 12 single malt used)
• 1/2 oz. Dubonnet rouge
• 1/2 oz. Dubonnet blanc
• 3 dashes Angostura bitters

 Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.