|1 1/2 fl oz||Canadian blended whisky|
|1 fl oz||Lillet Blanc|
|1/2 fl oz||Cognac|
|1 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This cocktail originally appears in William Tarling's 1937 Café Royal Cocktail Book where its creation is attributed to one A. G. Scott. We've respected the proportions of the original recipe but as recommended by reader, Jason E. Clapham, we've switched the original Angostura Bitters for creole bitters.