Bon Accord

Serve in a Coupe glass...
1	fl oz	Cognac
½	fl oz	Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky
½	fl oz	Lillet Rouge
¼	fl oz	Lejay Creme de Cassis de Dijon liqueur (18%)
1	dash	Peychaud's Aromatic Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Based on cognac with half as much scotch, this boozy cocktail is made special by aromatised wine and rich crème de cassis.

About:

Created 2015 by Scott Liddle at Strata, Glasgow, Scotland.

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