The Dandy (by Iain Meldrum)

Difford's Guide
User Rating

Ingredients

Barware

Old-fashioned glass
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Times, Seasons & Occasions

Bartender

The Dandy (by Iain Meldrum) image

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 Saline solution 10:1 (5g sea salt to 50ml water)
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Comment:

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.

About:

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.”

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