Garnish:
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 | Islay single malt Scotch whisky |
| 1/2 fl oz | Giffard Cassis Noir de Bourgogne |
| 3/4 fl oz | Antica Formula or other well aged sweet vermouth |
| 8 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
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.
History:
Adapted from a 2017 Soho House, London, England recipe.
Join the Discussion
... comment(s) for Bitter Jean
You must log in to your account to make a comment.