|1 2⁄3 fl oz||Byrrh Grand Quinquina|
|1⁄3 fl oz||Lagavulin 16yo Islay single malt 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 blue above.
Adapted from a recipe created in 2015 by Miran Chauhan at Bon Vivant, Edinburgh, Scotland.