Rusty To The Core

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Rusty To The Core image

Serve in

a Coupe glass...
fl oz Berneroy Fine Calvados
¾ fl oz Drambuie liqueur
¼ fl oz Lagavulin 16 Year Old Islay Single Malt Scotch 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

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

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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