Garnish:
No garnish (black pepper from the recipe settles and decorates bottom of glass)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/2 fl oz | Grand Marnier or other cognac orange liqueur |
| 1/2 fl oz | Lillet Blanc |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 4 pinch | Black pepper |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
Dry and aromatic with vermouth and aromatised wine, along with rich orange liqueur, gently influencing scotch whisky, enlivened with a subtle black pepper bite.
History:
Adapted from a drink discovered in 2017 at The Up & Up, New York City, USA.
Join the Discussion
... comment(s) for Peat's Dragon
You must log in to your account to make a comment.