Inspired by a tale of a Bruderhof recipe (see here), I’ve been sampling different scotch & port combinations. The cocktail is simple: 2 parts scotch1 part tawny port This cocktail is a precursor in flavor to the now-common technique of aging scotch in ruby port barrels or sherry casks. Many of those finished scotches can be very pricey, so one advantage of this cocktail is you can make a very affordable version, if you wish. To test that idea, I asked my wife to help me with a blind taste t...