Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 2⁄3 fl oz | Byrrh Grand Quinquina |
| 1⁄3 fl oz | Islay single malt Scotch whisky |
| 2⁄3 fl oz | Clove & quince sugar syrup (housemade) |
| 2 dash | Dead Rabbit Orinoco Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Adapted from a recipe created in 2015 by Miran Chauhan at Bon Vivant, Edinburgh, Scotland.
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