Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 3/4 fl oz | Caisteal Chamuis peated scotch whisky |
| 3/4 fl oz | Blended Scotch whisky |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 1/2 fl oz | Byrrh Grand Quinquina |
| 3 dash | Angostura Aromatic Bitters |
Review:
This spirit-forward cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
History:
Adapted from a recipe created in 2011 by Erik Lorincz at the Savoy's The American Bar in London, England where it was made with 45ml (1½) Speyside single malt Scotch whisky (and no peated whisky) and 'smoked' in a decanter in front of the customer and served at the table.
Nutrition:
168 calories
Alcohol content:
- 1.7 standard drinks
- 31.77% alc./vol. (63.54° proof)
- 24.1 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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