Garnish:
Cherry and lemon twist.
How to make:
Pour whisky into ice filled shaker, stir and strain out liquid, leaving whisky coated ice. Add rest of ingredients, shake with ice and fine strain into chilled glass.
| 1⁄2 fl oz | Islay single malt Scotch whisky |
| 1 1⁄6 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Cherry Heering Liqueur |
| 1⁄3 fl oz | Créme de violette liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
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About:
Created by Grant Murray from Scotch and Rye, Inverness, UK for the 2016 Cherry Heering Classic Challenge.
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