|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|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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 (Originally made with 20ml homemade pineapple syrup.)