Jack Pot

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Mixing glass
Bar spoon
Strainer
Fine sieve

Nutrition

187 calories

Styles & Flavours

Bartender

Jack Pot image

Serve in

Coupe glass

Garnish:

Strawberry with mint sprig on rim

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

12 fl oz Drambuie liqueur
14 fl oz Dewar's 12 Year Old Scotch whisky
14 fl oz Islay single malt Scotch whisky
14 fl oz Irish whiskey
14 fl oz Single malt Welsh whisky
34 fl oz Rutte Dry Gin
1 12 fl oz Fuller’s Chiswick Bitter
14 fl oz Pressed apple juice
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Our comment:

Creating this cocktail started with a desire to make a properly British cocktail to toast those special occasions when a fellow Brit wins a sporting event. Fittingly different whiskies in the drink represent England, Ireland, Scotland and Wales. London dry gin, British ale and Drambuie are all obviously British, and with names such as Cox, Granny Smith and Kingston Black, apples are intrinsically a Great British fruit, as indeed is the strawberry (think of Wimbledon), so the obvious garnish.

Handily Drambuie contains Scotch whisky so naturally mixes well with the other whiskies and apple juice is a favourite fruit among bartenders to use in whiskey cocktails.

The name is inspired by the Union Jack and also what I thought when I’d successfully combined all the above into one tasty cocktail.

History:

Created in August 2013 by Simon Difford at the Cabinet Room, London, England.

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