Garnish:
Cinnamon stick
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 1 1⁄2 fl oz | Calvados brandy |
| 1⁄2 fl oz | Islay single malt Scotch whisky |
| 1 fl oz | Stone's Original Green Ginger Wine |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
Our comment:
Peaty Islay malt and calvados combine in this spicy and warming on-the-rocks cocktail.
History:
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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