Chancellor
A scotch-less Rob Roy cousin — rye whiskey with port wine and dry vermouth, stirred into a rich, vinous cocktail with remarkable depth. — Crafted by Blinner with Love
Ingredients
- 1.5 oz Rye whiskey
- 0.8 oz Tawny port
- 0.8 oz Dry vermouth
- 2 dashes Angostura bitters
- orange twist (garnish) garnish
Pairs With
Serve with rare roast beef, duck confit, or mushroom risotto—the port wine and vermouth create an elegant match for rich, umami-forward dishes with earthy undertones.
Instructions
Add rye, port, dry vermouth, and bitters to a mixing glass with ice
Stir for 25-30 seconds until well chilled
Strain into a chilled coupe glass
Express an orange twist over the drink and drop it in
Tips
A pre-Prohibition classic that deserves far more attention than it gets Tawny port adds nutty, caramel notes that complement rye's spice beautifully Use a quality tawny port — the cheap stuff will taste thin and overly sweet