Another Scotch-based drink, the Thistle is very, very similar to the Bobby Burns Cocktail – which wasn’t very good, if you’ll remember. In fact, the only difference is that the Thistle has a touch of bitters, whereas the Bobby Burns had a touch of Benedictine.
So, this one won’t be very good either, right?
1/2 sweet (Italian) vermouth
2 dashes Angostura bitters
Shake with ice and strain into a chilled cocktail glass.
The big difference here is the quality of the vermouth. I know I keep harping on this, but, well, there it is. When I made the Bobby Burns a few weeks ago, I was still using Noilly Prat, a basic, relatively cheap vermouth. With the Carpano Antica aboard, this is MUCH better. But still not great, because, well, it’s tough to make a really good cocktail with Scotch. Once in a while, it all comes together – but not this time. Three livers. Perfectly drinkable, but nothing to add to the usual rotation.