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 | Freshly squeezed orange juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄6 fl oz | Giffard Orgeat Syrup |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
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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.
About:
Created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963.
