Serve in a
Coupe glassGarnish:
Two Luxardo Maraschino cherries on stick
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Speyside single malt Scotch whisky |
| 1⁄3 fl oz | Lagavulin 16yo Islay single malt whisky |
| 1⁄2 fl oz | Giffard Cassis Noir de Bourgogne |
| 3⁄4 fl oz | Carpano Antica Formula |
| 8 dash | Angostura or other aromatic bitters |
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Comment:
Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and Antica Formula, helped by a generous dose of Trinidadian bitters.
About:
Adapted from a 2017 Soho House, London, England recipe.
