How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Dust with grated nutmeg & Luxardo Maraschino cherry
Smoky Isaly malt adds a distinctive aroma and flavour to this appropriately named cocktail with cherry fruitiness and smoothing egg yolk.
Adapted from a recipe created in 2008 by Julian de Feral at Bureau, London, England. Julian's original recipe rinsed the glass with Islay whisky but his drink was based on aged rum rather than Scotch.