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 (peated) Scotch whisky|
|1 fl oz||Apple juice|
|1/4 fl oz||Lemon juice (freshly squeezed)|
Read about cocktail measures and measuring.
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.
Created in 2010 by Julian de Feral at Lutyens Bar in London, England for his autumn menu.
One serving of Rusty To The Core contains 211 calories.