|1 fl oz||Dewar's 12 Year Old Scotch whisky|
|1 fl oz||Irish whiskey|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Giffard Orgeat Syrup|
|1/2 fl oz||Chilled water|
Faintly peaty honeyed whisky with a cleansing hint of lemon, rounded by almond.
Strained into a Collins glass filled with crushed ice and swizzled.
This recipe appears in Harry MacElhone's 1922 ABC of Mixing Cocktails and is repeated in Harry Craddock's 1930 The Savoy Cocktail Book.