RapscallionCocktail recipe
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The Rapscallion is a sophisticated and smoky cocktail blending single malt Scotch and Pedro Ximénez sherry, served in a pastis-rinsed glass for an aromatic finish. Created by Adeline Shepherd at Copenhagen’s Ruby in 2007, this potent stirred drink balances subtle sweetness with a touch of smokiness, making it a modern classic loved worldwide.
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Cocktail Colin says:
The Rapscallion unfolds a nuanced dance between the smokiness of single malt Scotch and the decadent sweetness of Pedro Ximénez sherry, creating a richly layered experience. The subtle aniseed from the pastis rinse elevates the aroma, adding a licorice-like intrigue without overpowering the sophisticated nuance of the base spirits. This cocktail artfully marries the warmth and complexity of whiskey with the unique richness of sherry, yielding a well-balanced tipple that's both seductive and complex. The lemon peel or optional olive garnish adds a hint of freshness, making this an enchanting choice for those who appreciate depth and finesse in their glass.
Method
How to make a Rapscallion
- Whiskey 40 ml (Single malt Scotch), Aniseed liqueur 1/2 tsp (Pastis. To rinse the glass), Sherry (Dry) 20 ml (Preferable Pedro Ximénez sherry)
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- In a mixing glass, combine the Scotch and Pedro Ximénez sherry with ice and stir until chilled
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- Rinse a chilled Nick & Nora glass with pastis by swirling it around and discarding the excess
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- Strain the cocktail into the pastis-rinsed glass
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- Express a lemon peel over the drink and garnish
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- Optionally, garnish with a chilled olive as an alternative to the lemon peel
Power tips
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Find out more- Use a high-quality single malt Scotch that has a balance of sweetness and smokiness, such as a Speyside or a lightly peated Islay Scotch. This will add depth and complexity to the cocktail.
- When rinsing the glass with pastis, make sure to thoroughly coat the inside, but only use a small amount so as not to overpower the drink. Swirling the pastis in the glass with a bit of ice can also chill the glass further for better temperature control.
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FAQ's
What is the origin of the Rapscallion cocktail?
The Rapscallion cocktail is a sophisticated and smoky drink that was created by Adeline Shepherd at Copenhagen’s Ruby in 2007. This cocktail is noted for its blend of single malt Scotch and Pedro Ximénez sherry, which gives it a unique, rich flavor profile. The drink is served in a pastis-rinsed glass, which adds an aromatic finish. Over the years, it has gained popularity as a modern classic, loved for its balance of subtle sweetness and smokiness. Its creation at Ruby, one of Copenhagen's famed cocktail bars, marks it as a drink developed by a talented bartender in a renowned establishment, thus ensuring its place among notable contemporary cocktails.
Why is the Rapscallion considered a modern classic cocktail?
The Rapscallion has earned its status as a modern classic cocktail due to its sophisticated blend of flavors and the creative ingenuity behind its development. Created in 2007 at Ruby in Copenhagen by Adeline Shepherd, this cocktail showcases a remarkable balance between single malt Scotch and Pedro Ximénez sherry. The addition of a pastis rinse provides an aromatic layer that elevates the drink, making it memorable and distinctive. Its combination of traditional and innovative elements has endeared it to modern cocktail enthusiasts and bartenders, ensuring its place in the repertoire of classic cocktail recipes. This balance of sweet, smoky, and aromatic notes appeals to those who appreciate nuanced, complex drinks, contributing to its widespread recognition and acclaim.
Can any ingredients be substituted in the Rapscallion cocktail?
In the Rapscallion cocktail, while it is recommended to use the specified ingredients to fully enjoy its intended flavor profile, some substitutions can be made if necessary. The Scotch whiskey used can be swapped with another single malt of choice, although this may alter the drink’s smoky undertone. If Pedro Ximénez sherry isn't available, another sweet sherry can be substituted, but the result will diverge from the original's nuanced sweetness. The aniseed liqueur used for the pastis rinse can be replaced with absinthe or another anise-flavored spirit to maintain the aromatic quality. However, keep in mind that these alterations can slightly change the balance and complexity that defines the Rapscallion.
How should the Rapscallion cocktail be prepared for the best result?
To prepare the Rapscallion cocktail to its fullest potential, follow a meticulous approach that highlights its balanced flavors. Start by chilling a cocktail glass and perform a pastis rinse for enhanced aromatic notes. Measure and pour 40 ml of whiskey, 20 ml of dry sherry, and 1/2 teaspoon of aniseed liqueur into a cocktail shaker filled with ice. Shake the mixture thoroughly to ensure a well-blended, cold drink before straining it into the prepared glass. Unlike many cocktails which are stirred, this one benefits from the shaken method to fully integrate the ingredients and achieve the optimal texture and chill. This precise preparation technique contributes to the drink’s soothing, smoky character that is enjoyed by cocktail aficionados.
What foods pair well with a Rapscallion cocktail?
The Rapscallion cocktail, with its smoky and slightly sweet profile, pairs exquisitely with a range of foods that complement its deep flavors. Rich, robust dishes such as charcuterie boards featuring aged cheeses, smoked meats, and nuts can enhance the cocktail’s complexity. For a more substantial pairing, consider dishes with bold flavors such as steaks, roasted game, or savory stews, which match the intensity and character of the drink. Additionally, desserts like dark chocolate or fruit compotes can also create a pleasant contrast to the cocktail’s sweetness while maintaining an overall harmonious dining experience. These pairings further enrich the enjoyment of the Rapscallion, making it suitable for both casual and refined dining occasions.
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