Garnish:
Orange slice & mint sprig
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 2 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Giffard Orgeat Syrup |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Our thanks to Brent Evans for pointing us towards this tasty cocktail which he describes as “Scotch whisky blended with fresh oranges, lemons and a whisper of almond.” We tried with egg white, usually our preference in a sour, but prefer this one without the resulting foam. We also found upping the orange juice and serving long preferable.
History:
Created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963.
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