Scottish Breakfast

by Jeffrey Morgenthaler

A recent article in the Wall Street Journal celebrating the Manhattan featured quite a number of variants and riffs on the Manhattan.

Scottish Breakfast
2 oz Scotch whisky
1 oz Pedro Ximénez Sherry
2-3 dashes orange bitters

Stir ingredients with ice and strain into a cocktail glass.

The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best.

Take a peek over at Morgenthaler's blog post on the Scottish Breakfast, and you'll find a bit more detail regarding the preparation and the flavor pairing of scotch and sherry.

[Continue reading at: Wall Street Journal]