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 | Gentian liqueur (e.g. Suze, Salers etc) |
| 1 fl oz | Noilly Prat Extra Dry |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
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:
One serving of The Dandy (by Iain Meldrum) contains 148 calories.
Alcohol content:
- 1.4 standard drinks
- 22.01% alc./vol. (44.02° proof)
- 19.8 grams of pure alcohol
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