|2 fl oz||Dewar's 12 Year Old Scotch whisky|
|2 1⁄2 fl oz||Freshly squeezed orange juice|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄6 fl oz||Giffard Orgeat Syrup|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
Our thanks to Brent Evans for pointing us towards this tasty cocktail which he describes as “Scotch whisky blended with fresh oranges, lemons and a whisper of almond.” We tried with egg white, usually our preference in a sour, but prefer this one without the resulting foam. We also found upping the orange juice and serving long preferable.
Created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963.