@juangangel
Scotch whisky, as we have observed elsewhere, does not readily lend itself to cocktails: there's a prickly, stiff-necked pride to the stuff that makes it unwilling to blend. There are exceptions (well, the Rob Roy, anyway, and the Scotch Highball), but in general, they suck. Most of 'em, it's safe to say, are Prohibition flimflams, ways to tart up the only stuff that was flowing freely. (Before the Great Experiment, Scotch wasn't particularly popular on these shores. To order it in a bar more or less marked one as a weak-wristed, Limey-loving cake-eater, but once good rye and bourbon got scarce, the gents were more willing to compromise their standards of masculinity).
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Juan Gonzalo Angel Retrepo
