Old Mill

Old Mill image

Serve in

Old-fashioned glass...
fl oz Berneroy Fine Calvados
½ fl oz Lagavulin 16yo Islay single malt whisky
1 fl oz Stone's Original
fl oz Sugar syrup (2 sugar to 1 water)
2 dash Peychaud's Bitters
  • Display recipe in:

How to make:

STIR all ingredients with ice and strain into ice-filled glass.

Garnish:

Cinnamon stick

Comment:

Peaty Islay malt and calvados combine in this spicy and warming on-the-rocks cocktail.

About:

Adapted from a drink created in 2014 by Andrea Buttier, an Italian bartender from Bologna working at The Loft, Clapham Common. Andrea originally used Laphroaig 10 year old for his malt with equal parts calvados, 1 shot Stones ginger wine, ½ shot simple syrup and 2 dashes Peychaud bitters.

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Sugar syrup (2:1)

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