Garnish:
Pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Dewar's 12 Year Old Scotch whisky |
| 5/12 fl oz | Triple sec liqueur (40%) |
| 1/3 fl oz | Giffard Abricot du Roussillon |
| 5/6 fl oz | Pineapple juice (fresh pressed) |
| 5/12 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Honey syrup (3 honey to 1 water) |
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Review:
Scotch whisky adds a delicately malty backbone to this zesty and fruity, delicately honeyed anytime cocktail.
History:
Adapted from a recipe created in the 1990s by Wayne Collins in London, England. This Scotch whisky-based cocktail is named after a large variety of woodland grouse and sadly UK's Capercaillie population has declined to such a degree that the bird is at risk of extinction.
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