A smooth and chocolatey take on an old fashioned, with a hit of white port and smidgeon of blueberry for good measure

This is a riff on the Rob Roy, the 19th-century cocktail consisting of scotch, sweet vermouth and bitters. To bring a more approachable edge to the drink, we’ve added blueberry and chocolate flavours, which bring out the dried fruit, citrus and vanilla notes in the whisky.

Michelangelo Marino, bar manager, Cahoots Postal Office, London SE1