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 4:1 (20g sea salt to 80g water) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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).
Join the Discussion
... comment(s) for The Dandy (by Iain Meldrum)
You must log in to your account to make a comment.