| 1 1/2 fl oz | Canadian blended whisky |
| 1 fl oz | Aromatized wine (e.g. Lillet Blanc) |
| 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1 dash | Peychaud's or other Creole-style bitters |
How to make:
- Select and pre-chill a Nick & Nora glass.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
Variant:
History:
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.
Nutrition:
178 calories
Alcohol content:
- 1.7 standard drinks
- 25.61% alc./vol. (51.22° proof)
- 23.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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