Garnish:
Dust with grated nutmeg & Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1/4 fl oz | Islay single malt Scotch whisky |
| 1 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Cherry Heering Liqueur |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Egg yolk |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Our review:
Smoky Islay malt adds a distinctive aroma and flavour to this appropriately named cocktail with cherry fruitiness and smoothing egg yolk.
History:
Adapted from a recipe created in 2008 by Julian de Feral at Bureau, London, England. Julian's original recipe rinsed the glass with Islay whisky but his drink was based on aged rum rather than Scotch.
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