The Dandy (by Iain Meldrum)

Difford's Guide
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Serve in an

Old-fashioned glass

Garnish:

Rosemary sprig

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

1 fl oz Speyside single malt Scotch whisky
1 fl oz Suze gentian liqueur
1 fl oz Noilly Prat Extra Dry
3 drop Difford's Saline Solution (or ½ pinch salt)
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Review:

Dry and slightly on the bitter side of bittersweet, single malt scotch, gentian liqueur and dry vermouth sit well together in this appealing aperitif-style cocktail.

History:

Adapted from a recipe created in 2017 by Iain Meldrum at Michael Neave Kitchen & Whisky Bar in Edinburgh, Scotland. Iain’s original recipe called for 25ml single malt scotch (sweet & fruity), 25ml Suze, 25ml Dolin Blanc and 3 drops 5% saline solution.

Iain says, “The Boulevardier cocktail got its name from Parisian urbanites and fashion-followers. This pale, Scotch-based version takes its name from the British (and particularly Scottish Border) word for a man-about-town. It's also a nod to that other famous Scottish product, the Dandy comic.”

Nutrition:

There are approximately 148 calories in one serving of The Dandy (by Iain Meldrum).

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Buy direct from
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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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