| 1 1/2 fl oz | Calvados / apple brandy / straight applejack |
| 3/4 fl oz | Honey herbal liqueur (e.g. Drambuie) |
| 1/4 fl oz | Torabhaig Peated Single Malt Whisky |
| 1 fl oz | Apple juice/apple cider (cloudy & unsweetened) |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of apple slice.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
Review:
Honeyed herbal whisky liqueur with an apple brandy base, freshened with lemon juice and given a wisp of smokiness by a splash of Islay malt.
History:
Created in 2010 by Julian de Feral at Lutyens Bar in London, England for his autumn menu.
Nutrition:
One serving of Rusty To The Core contains 211 calories.
Alcohol content:
- 1.6 standard drinks
- 19.9% alc./vol. (39.8° proof)
- 22.4 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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