Garnish:
Grapefruit zest twist
How to make:
STIR all ingredients with ice and strain into ice filled glass.
| 2 1⁄2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1⁄2 fl oz | Punt E Mes |
| 1⁄4 fl oz | Ruby port |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1⁄4 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Scotch, vermouth, fortified wine and bitters. If there is a Manhattan then this is an Aberdeen, Glasgow and Edinburgh rolled into one.
About:
Created in 2011 by Ian Cameron at the Cabinet Room, London, England.
