Name: Debonair
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Single malt Scotch whisky; 25 ml Ginger liqueur

Ingredients

2 fl oz

Single malt Scotch whisky (Speyside)

⁵⁄₆ fl oz

Ginger liqueur

How to make

Glassware

Prepare

Select and pre-chill a MARTINI GLASS.

Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.7 standard drinks
28.02% alc./vol. (56.04° proof)
23.9 grams of pure alcohol

History

Created in the 1990s by Gary "gaz" Regan who in his San Francisco Chronicle 'The Cocktailian' column wrote of this drink, "I gave the formula a series of silly names, and eventually I got really frustrated with it so I looked up "sophisticated" in Roget's Thesaurus.. The Debonair was born."

Comments & Discussion

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Chris English Premium Member 1y

Agree that a bit of smoke really adds to this. Made one to spec (Tamnavulin) and another with 50:50 Arbrachan (a mid-smokey blend) which IMHO was a real step up in complexity

G. M. Genovese Premium Member 1y

No Speyside on hand. Made this with McConnell's Irish Whiskey and Barrow's Intense Ginger. Not too bad of a combo, but leaves me wanting to try with a more bolder whiskey. Did make it again, cutting the whiskey to 50 ml while adding a 5 ml 'rinse' of Laphroaig to the glass. That did it for me. Just gotta replace the Irish with the Scotch next time.