Garnish:
Pineapple wedge
How to make:
STIR honey with whisky until honey dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 1⁄2 fl oz | Giffard Abricot du Roussillon |
| 2 spoon | Raw runny honey (preferably orange blossom) |
| 1 fl oz | Fresh pressed pineapple juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
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Our comment:
Wonderfully tangy, fruity Scotch.
History:
Created in the noughties by Wayne Collins, London, England. This Scotch whisky-based cocktail is named after a large variety of woodland grouse. The UK's capercaillie population has declined to such a degree that the bird is at risk of extinction.
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