Name: Scottish Breakfast
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Whisk(e)y - Scotch whisky (blended); 15 ml Calvados / apple brandy / straight applejack; 15 ml Maple syrup; 30 ml Single cream/half-and-half; 5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

Serve in an

Old-fashioned glass

Garnish:

Dust with cinnamon powder

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

1 1/2 fl oz	Blended Scotch whisky
1/2 fl oz	Calvados / apple brandy / straight applejack
1/2 fl oz	Maple syrup
1 fl oz	Single cream/half-and-half
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Single cream/half-and-half – Dairy

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Review:

Scotch sweetened with maple syrup, flavoured with calvados and smoothed with cream.

History:

Created in 2009 by Erick Castro at Rickhouse, San Francisco, USA.

More cocktails by Erick Castro

Nutrition:

One serving of Scottish Breakfast contains 269 calories.

Alcohol content:

1.3 standard drinks
16.04% alc./vol. (32.08° proof)
17.6 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.