I made some kummel weeks ago and it’s been infusing ever since. I really didn’t expect it to turn out too well, since I’ve never done this before. Then I got all weird about caraway in a liqueur so left it lying around for a while. I had a word with myself, because I need to try some different things, and it’s stupid to dick around making ingredients and then not use them.
I’ve used the version from Difford’s Guide, which has upped the Scotch and Kummel from the drink’s appearance in ‘Vintage Spirits and Forgotten Cocktails’ by Ted Haigh. This version makes a bigger and more substantial drink than Haigh’s.
- 1 1/4 oz Scotch
- 1 oz Kummel
- 1 oz Sweet (red) vermouth
- 3/4 oz Orange juice
- 2 dashes Angostura bitters
Shake all the ingredients with ice then fine strain into a cocktail glass.
I am not a fan of Scotch at all. I don’t tend to drink spirits neat anyway, but this is the one that would be a real problem for me to even sip. I was therefore pleasantly surprised that I enjoyed this drink. It works really well as both the Kummel and the Scotch are muted but still noticeable.