Garnish:
Apple slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Calvados brandy |
| 3⁄4 fl oz | Drambuie liqueur |
| 1⁄4 fl oz | Islay single malt Scotch whisky |
| 1 fl oz | Pressed apple juice |
| 1⁄4 fl oz | Freshly squeezed lemon juice |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our 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.
History:
Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.
Join the Discussion
... comment(s) for Rusty To The Core
You must log in to your account to make a comment.