The Troubadour was created by Tim Weigel, lead bartender at Hakkasan restaurant inside the MGM Grand Hotel & Casino (Las Vegas, NV).
- 3 ounces Red Diamond Temperamental Red Blend
- 1 ounce Heering Cherry Liqueur
- 0.5 ounce Glenmorangie Quinta Ruban Port Finish Scotch
- 2 dashes Angostura Bitters
Stir the ingredients with ice and strain into a chilled cocktail/martini glass. Garnish with a black grape and cocktail cherry spear.