|2 fl oz||Amontillado sherry|
|1⁄2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|2⁄5 fl oz||Pineapple sugar syrup|
|1 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Blended scotch and sherry underpin this tangy fruit cobbler.
Adapted from a recipe created by Ryan Fitzgerald and Todd Smith at ABV, San Francisco, USA. (Originally made with 20ml homemade pineapple syrup.)