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 liqueur |
| 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 blue above.
Comment:
Bittersweet, herbal and subtly nutty with delicate notes of smoky whisky. A tasty late-night sipper.
About:
Adapted from a recipe by Pip Hanson at Marvel Bar at The Bachelor Farmer, in Minneapolis, USA.
