Garnish:
Cinnamon stick
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
1 1/2 fl oz | Calvados / apple brandy / straight applejack |
1/2 fl oz | Caisteal Chamuis peated scotch whisky |
1 fl oz | Ginger wine |
1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
2 dash | Peychaud's or other Creole-style bitters |
Review:
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.
Nutrition:
204 calories
Alcohol content:
- 1.8 standard drinks
- 24.84% alc./vol. (49.68° proof)
- 25 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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