| 1⁄4 fl oz | Peated single malt whisky |
| 1 1⁄2 fl oz | Blended Scotch whisky |
| 1 fl oz | Cherry (brandy) liqueur |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 1 fresh | Egg yolk |
Serve in a Sour or Martini/Coupette glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
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.
Smoky Islay malt adds a distinctive aroma and flavour to this appropriately named cocktail with cherry fruitiness and smoothing egg yolk.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Cocktails made with dairy cream are known as creamy cocktails.
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