This is a community recipe contributed by Dave Towst.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
60 ml | Speyside single malt Scotch whisky |
10 ml | Torabhaig Peated Single Malt Whisky |
15 ml | Joseph Cartron Double Crème de Cassis de Bourgogne |
22.5 ml | Carpano Antica Formula Vermouth |
8 dash | Angostura Aromatic Bitters |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.