Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2/3 fl oz | 10+ year old blended rum |
| 2/3 fl oz | Spanish brandy |
| 1/3 fl oz | Blended Scotch whisky |
| 1/6 fl oz | Caisteal Chamuis peated scotch whisky |
| 1/6 fl oz | Pedro Ximénez sherry |
| 1/6 fl oz | Bigallet China China Amer |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Pedro Ximénez sherry – Sulphur Dioxide/Sulphites
Review:
Stir well, dilution is key to this richly flavoured cocktail which has currant and dried fruit notes.
History:
Adapted from a recipe created in 2021 by Jessica Lambert at Vol. 39 Bar at The Kimpton Gray Hotel in Chicago, USA.
Nutrition:
One serving of Spanish Armada contains 146 calories.
Alcohol content:
- 1 standard drinks
- 21.03% alc./vol. (42.06° proof)
- 13.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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