Rapscallion

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Rapscallion ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Anise liqueur	7.5 ml	0.8 cl	0.3 oz	1 part
Single malt Scotch whisky	45 ml	4.5 cl	1.5 oz	6 parts
Scotch Whisky	15 ml	1.5 cl	0.5 oz	2 parts
Pedro Ximénez sherry	15 ml	1.5 cl	0.5 oz	2 parts

Garnish: One green olive on a short plain pick; expressed lemon twist discarded

1. 01

   Chill a Nick and Nora glass, prepare one green olive on a very short plain pick, and cut one short lemon twist for expressing only.

2. 02

   Add the anise liqueur to the chilled serving glass, rotate to coat the interior, then discard the excess.

3. 03

   Measure the Speyside-style single malt, peated Scotch whisky, and Pedro Ximénez sherry into a mixing glass.

4. 04

   Fill with solid ice and stir steadily until the mixture is very cold and properly diluted.

5. 05

   Strain into the rinsed Nick and Nora, express the lemon oils over the surface, and discard the peel.

6. 06

   Rest only the single olive on its short plain pick at the rim and serve immediately.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.