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 | Crème de violette liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created by Grant Murray from Scotch and Rye, Inverness, UK for the 2016 Cherry Heering Classic Challenge.
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