Garnish:
Grapefruit zest twist (flamed)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Islay single malt Scotch whisky |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 1/2 fl oz | St Germain Elderflower Liqueur |
| 1/6 fl oz | Cynar or other carciofo amaro |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Smoky, with floral and tropical fruit notes from the elderflower liqueur and added complexity from the vermouth and Cynar.
History:
Created in 2007 by Vincenzo Marianella at Providence, Los Angeles, USA.
Join the Discussion
... comment(s) for Smoke of Scotland
You must log in to your account to make a comment.