Rusty To The Core

Rusty To The Core image

Serve in

a Coupe glass...
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.

Buy ingredients

Buy direct from The Whisky Exchange

£28.95
Makes this drink 31.11 times
This ingredient is not currently available for purchase through The Whisky Exchange
Apple juice

Approximately £0.00 per cocktail *

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

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