Garnish:
Two dashes of bitters to colour ice crown & pineapple wedge
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 2 fl oz | Amontillado sherry |
| 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 5/12 fl oz | Pineapple sugar syrup |
| 1 dash | Angostura or other aromatic bitters |
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Review:
Blended scotch and sherry underpin this tangy fruit cobbler.
History:
Adapted from a recipe created by Ryan Fitzgerald and Todd Smith at ABV, San Francisco, USA. (Originally made with 20ml homemade pineapple syrup.)
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