Garnish:
Orange zest twist
How to make:
POUR ingredients into mixing glass, SMOKE (with applewood smoke), then STIR with ice and strain into chilled glass.
| 1 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/2 fl oz | Benedictine D.O.M. |
| 1/2 fl oz | Byrrh Grand Quinquina |
| 3 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
His aperitif-style cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
History:
Created in 2011 by Erik Lorincz at the Savoy's American Bar, London, England where this drink is 'smoked' into a decanter in front of the customer and served at the table.
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