This riff on the Rob Roy captures the nostalgic feel of cool mountain air and roasting marshmallows around a campfire at dusk – a cocktail that’s sure to have you trekking back for s’more. Lapsang Souchong tea adds an earthy, smoked element to bittersweet & spicy Vya Sweet Vermouth; flavors of warm embers that bring the toasty-sweet perfection of marshmallow-infused scotch to life on the palate. Created by Derek Brown, The Columbia Room, Washington D.C.
2 oz. Marshmallow-infused Scotch*
1 oz. “Smoked” Vya Sweet Vermouth*
1 dash Whiskey Barrel Bitters
2 tablespoons Lapsang Souchong tea
1 bag of marshmallows
Add all ingredients in a tall glass with ice. Stir, then strain into a cocktail glass. Garnish with roasted marshmallow.
*Marshmallow Scotch: Melt ½ bag of marshmallows and add to liter of Scotch. Seal and store for 48 hours. Strain with fine sieve or cheesecloth.
**Smoked Vya Vermouth: Add 2 tablespoons of Lapsang Souchong tea leaves to one bottle of Vya Sweet Vermouth. Infuse for 20-30 minutes. Strain.
Infused with an artistic blend of herbs and spices, Vya Vermouths are just as delightful sipping on the rocks as aperitifs as they are mixed into cocktails. Vya Sweet Vermouth features flavors and aromas of warm baking spices and honeyed citrus, conjuring the cozy nostalgia of holiday treats eaten by the warmth of a fire on a cold winter’s day.
Love the taste of Vya Vermouths? Try some of our other vermouth cocktail recipes like the Green Fairy Absinthe Manhattan and our Tri Quad Adonis Cocktail Variation. And don’t forget to take a picture and share YOUR Vya Vermouth cocktail creations with us by tagging us @officialvyavermouth!