Serve in a Martini glass
1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
1⁄2 oz | Disaronno amaretto |
1⁄4 oz | Torabhaig Peated Single Malt Whisky |
1 barspoon | Honey syrup (3 parts honey to 1 water by weight) |
1 dash | Angostura Aromatic Bitters |
Honey and amaretto's rich almond flavours brilliantly balance and marry with cognac and Islay single malt whisky.
Adapted from a drink created in 2015 by Sam Fraser for the menu at The Lickfold Inn in West Sussex, England
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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