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 | 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.
Our comment:
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 (Originally made with 20ml homemade pineapple syrup.)
Join the Discussion
... comment(s) for Dunmore Cobbler
You must log in to your account to make a comment.