A photo-story of making a classic cocktail.
Rob Roy.
- 2 oz The Balvenie Double Wood Scotch whisky
- .75 oz Punt e Mes Sweet vermouth
- 3 dashes Angostura Bitters
- Garnish: OrangeIndulge, enjoy.
Indulge, enjoy. Thank you Mr. Kyle Mathis, from Taste Bar STL.