Name: Dragoon
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 52.5 ml Whisk(e)y - Bourbon whiskey; 15 ml Crème de noyau liqueur; 7.5 ml Whisk(e)y - Peated whisk(e)y; 2 Peychaud's / Creole bitters

Serve in an

Old-fashioned glass

Photographed in a

Modern America Rocks

Garnish:

None

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	Bourbon whiskey
1/2 fl oz	Crème de noyau liqueur
1/4 fl oz	Caisteal Chamuis peated scotch whisky
2 dash	Peychaud's or other Creole-style bitters
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Read about cocktail measures and measuring.

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Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

A smoky bourbon Sazerac sweetened with crème de noyau and served on-the-rocks.

History:

Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, England.

More cocktails by Jason E. Clapham

Nutrition:

One serving of Dragoon contains 189 calories.

Alcohol content:

1.6 standard drinks
30.4% alc./vol. (60.8° proof)
23 grams of pure alcohol

More Nightcap/sipping cocktails

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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Dragoon

Serve in an

Photographed in a

Garnish: