Serve in aCoupe glass
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Avallen Calvados|
|3/4 fl oz||Drambuie liqueur|
|1/4 fl oz||Islay single malt Scotch whisky|
|1 fl oz||Apple juice (cloudy pressed)|
|1/4 fl oz||Lemon juice (freshly squeezed)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Honeyed herbal Drambuie with an apple brandy base, freshened with lemon juice and given a wisp of smokiness by a splash of Islay malt.
Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.