Cambodian Coley
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Cambodian Coley
Glass:
Serve in an Old-fashioned glass
| 1 1⁄4 fl oz | Hayman's London Dry Gin |
| 3⁄4 fl oz | Lustau Jarana Fino Sherry |
| 1⁄2 fl oz | Heering Cherry Liqueur |
| 1⁄4 fl oz | Strucchi Rosso Vermouth |
| 1 barspoon | Fernet Branca liqueur |
| 3 dash | Angostura Aromatic Bitters |
Garnish: Spritz Kampot pepper tincture, 2 lemon swaths.
How to make:
Stir all ingredients and strain into ice filled glass.
Allergens:
Recipe contains the following allergens:
- Fino sherry, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
History:
Created by Annemarie Sagoi, from Le Boutier, Phnom Penh, Cambodia for the 2016 Cherry Heering Classic Challenge.
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 19 grams of pure alcohol
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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