Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Disaronno amaretto |
| 1/4 fl oz | Islay single malt Scotch whisky |
| 1 spoon | Honey syrup (3 honey to 1 water) |
| 1 dash | Angostura Aromatic Bitters |
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Review:
Honey and amaretto’s rich almond flavours brilliantly balance and marry with cognac and Islay single malt whisky.
History:
Adapted from a drink created in 2015 by Sam Fraser for the menu at The Lickfold Inn, West Sussex, England
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