Garnish:
Dill sprig
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
1 sprig | Fresh dill |
2 fl oz | Ketel One Vodka |
1/2 fl oz | Dry vermouth |
1/6 fl oz | Caisteal Chamuis peated scotch whisky |
1/6 fl oz | Maple syrup |
Read about cocktail measures and measuring.

Review:
Subtly herbal and dry with a hint of whisky smokiness.
History:
Created in 2008 by Bart Van Ween at a Dutch World Class.
Alcohol content:
- 1.7 standard drinks
- 28.46% alc./vol. (56.92° proof)
- 24.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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