Scottish Breakfast

Serve in an Old-fashioned glass...
1½	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
½	fl oz	Berneroy Fine Calvados
½	fl oz	Maple syrup
1	fl oz	Single cream / half-and-half
⅛	fl oz	Sugar syrup (2 sugar to 1 water)

Display recipe in:

How to make:

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

Garnish:

Dust with cinnamon powder

Comment:

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

About:

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

Buy ingredients

Buy direct from The Whisky Exchange

£33.75

Makes this drink 15.56 times

£28.75

Makes this drink 46.67 times

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