Garnish:
Skewered crystalised ginger
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
1 fl oz | Calvados / apple brandy / straight applejack |
1 fl oz | Blended Scotch whisky |
1/6 fl oz | Ginger syrup |
1/12 fl oz | St. Elizabeth Allspice Dram liqueur |
1 dash | Angostura Aromatic Bitters |
2 grind | Black pepper |
Read about cocktail measures and measuring.
Review:
Apple brandy and scotch whisky with ginger, pimento dram and black pepper spice.
History:
Adapted from a recipe created in 2018 by Sean Hoard, Beverage Director at Pépé le Moko in Portland, Oregon, USA.
Alcohol content:
- 1.4 standard drinks
- 28.68% alc./vol. (57.36° proof)
- 19.5 grams of pure alcohol
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