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