Serve in a
Coupe glassGarnish:
Two Luxardo Maraschino cherries on stick
How to make:
STIR all ingredients with ice and strain into chilled glass.
| Speyside single malt Scotch whisky | |
| Lagavulin 16yo Islay single malt whisky | |
| Lejay Creme de Cassis (18%) | |
| Carpano Antica Formula | |
| 8 dash | Angostura Aromatic Bitters |
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.
