Garnish:
Apple slice
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) |
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Review:
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.
History:
Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.
Nutrition:
There are approximately 211 calories in one serving of Rusty To The Core.
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