THE THISTLE
The Thistle: Scotland's National Flower in a Glass
The Thistle cocktail appeared in bartending manuals from the early 20th century, named after the thistle flower which has been Scotland's national emblem since the 15th century.
The drink represents a simplified variation of the Rob Roy formula, according to Difford's Guide. The cocktail combines Scotch with sweet vermouth and Angostura bitters in proportions similar to a Manhattan or Rob Roy. Some recipes use equal parts Scotch and vermouth, creating a more vermouth-forward profile than typical whisky cocktails, as noted in Kindred Cocktails.
The Thistle belongs to the family of simple three-ingredient Scotch cocktails popular in the early 1900s. The drink's straightforward formula makes it accessible while showcasing quality Scotch alongside Italian vermouth's botanical complexity.
The cocktail remained relatively obscure throughout cocktail history, overshadowed by more famous Scotch drinks like the Rob Roy and Bobby Burns. The Thistle occasionally appears on contemporary menus as a historical curiosity.
RECIPE:
1.5 oz Scotch whisky
1.5 oz sweet vermouth
2 dashes Angostura bitters
Lemon twist for garnish
Method:
Add Scotch, sweet vermouth, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express lemon twist over the drink and garnish.