Rusty To The Core

Serve in a Coupe glass...
1½	fl oz	Berneroy Fine Calvados
¾	fl oz	Drambuie liqueur
¼	fl oz	Lagavulin 16yo Islay single malt whisky
1	fl oz	Pressed apple juice
¼	fl oz	Freshly squeezed lemon juice

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Apple slice

Comment:

Honeyed herbal Drambuie with an apple brandy base, freshened with lemon juice and given a wisp of smokiness by a splash of Islay malt.

About:

Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.

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Makes this drink 15.56 times

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Makes this drink 31.11 times

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Makes this drink 93.33 times

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Apple juice

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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