This is a community recipe contributed by Kenne Toula.
Community recipes are not tested or verified by Difford’s Guide.
Published on 8th of May 2022
Serve in a Rocks glass
| 60 ml | Blended Scotch whisky |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Honey ginger syrup |
| 7.5 ml | Torabhaig Peated Single Malt Whisky |
| 3.8 ml | La Fée Parisienne absinthe |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...