Garnish:
Pineapple wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 1/2 fl oz | Cherry Heering Liqueur |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/2 fl oz | Martini Rosso sweet vermouth |
| 1/2 fl oz | Pineapple juice (fresh pressed) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Fruity and slightly sweet but toned by a hint of Scotch.
History:
In W.J. Tarling's 1937 Café Royal Cocktail Book the invention of this cocktail is credited to J. Stoneham. I have cut the amount of cherry brandy by a third compared to the Café Royal formula.
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