Garnish:
Half walnut
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Cynar or other carciofo amaro |
| 1/3 fl oz | Toschi Nocello liqueur |
| 1 pinch | Salt |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Bittersweet, herbal and subtly nutty with delicate notes of smoky whisky. A tasty late-night sipper.
History:
Adapted from a recipe by Pip Hanson at Marvel Bar at The Bachelor Farmer, in Minneapolis, USA.
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