Garnish:
Vanilla pod
How to make:
SHAKE first 4 ingredients with ice and strain into glass filled with crushed ice. TOP with champagne.
| 1 1/2 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 fl oz | Giffard Vanille de Madagascar |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Brut Champagne |
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Review:
A long, cooling champagne cocktail pepped up with scotch whisky, smoothed with vanilla liqueur. Easy drinking - yet adult.
History:
Created in 2001 by Reece Clark at Hush Up, London, England.
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