|1 1⁄2 fl oz||Calvados brandy|
|1⁄2 fl oz||Lagavulin 16yo Islay single malt whisky|
|1 fl oz||Stone's Original Green Ginger Wine|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Peaty Islay malt and calvados combine in this spicy and warming on-the-rocks cocktail.
Adapted from a drink created in 2014 by Andrea Buttier, an Italian bartender from Bologna working at The Loft, Clapham Common. Andrea originally used Laphroaig 10 year old for his malt with equal parts calvados, 1 shot Stones ginger wine, ½ shot simple syrup and 2 dashes Peychaud bitters.