Rapscallion

Name: Rapscallion
Yield: 1 cocktail
Ingredients: ¼ oz (7.5 ml) Ricard Pastis; 1½ oz (45 ml) Speyside single malt Scotch whisky; ½ oz (15 ml) Islay single malt (peated) Scotch whisky; ½ oz (15 ml) Pedro Ximénez sherry; ¾ oz (22.5 ml) Chilled water

Rapscallion cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: stir
Glass: Coupe glass
Ice: Ice
Garnish: Lemon zest twist (discarded) and olive on a stick
ABV: 21%

Ingredients

Ricard Pastis — ¼ oz (7.5 ml)
Speyside single malt Scotch whisky — 1½ oz (45 ml)
Islay single malt (peated) Scotch whisky — ½ oz (15 ml)
Pedro Ximénez sherry — ½ oz (15 ml)
Chilled water — ¾ oz (22.5 ml)

How to make it

POUR pastis into chilled glass.
TOP with chilled water and leave to stand.
Separately STIR other ingredients with ice.
DISCARD contents of glass and STRAIN contents of stirring glass into pastis-coated glass.

A cocktail with pastis and Scotch whisky.

Updated October 5, 2026