Serve in aCoupe glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
|1 1/2 fl oz||Dewar's 12 Year Old Scotch whisky|
|5/12 fl oz||Drambuie liqueur|
|2/3 fl oz||Noilly Prat Extra Dry|
|1/3 fl oz||Chilled water|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This golden drink is dry and sophisticated, yet honeyed and approachable.
Adapted from a cocktail discovered in 2006 at The Clift Hotel, San Francisco, USA.
My original recipe for this cocktail was 60ml/2oz Scotch whisky, 15ml/½oz Drambuie, and 30ml/1oz dry vermouth which seemed to be liked with 5 ratings at 5/5. However, it was boozy so in June 2020 I reduced the volume of each ingredient to the above with the liqueur ratio very slightly increased and a dash of water added to aid dilution. It works well without this addition but served on-the-rocks.