Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Ginseng aperitif |
| 1 fl oz | Punt E Mes or other full-bodied vermouth |
| 1/6 fl oz | Islay single malt Scotch whisky |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
On the bitter side of bittersweet this is a great aperitif cocktail.
History:
Adapted from a recipe by Alex Kammerling. He originally used an extra 1/2 shot of Kamm & Sons but as it is his brand we’d not criticise him for a generous pour.
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