How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
|1 3/4 fl oz
|1/2 fl oz
|Crème de noyau liqueur
|1/4 fl oz
|Caisteal Chamuis peated scotch whisky
|Peychaud's or other Creole-style bitters
Read about cocktail measures and measuring.
A smoky bourbon Sazerac sweetened with crème de noyaux and served on-the-rocks.
Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, England.
One serving of Dragoon contains 189 calories.