Pineapple wedge on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 2/3 fl oz||Dewar's 12 Year Old Scotch whisky|
|5/12 fl oz||Triple sec liqueur (40% alc./vol.)|
|1/3 fl oz||Giffard Abricot du Roussillon liqueur|
|5/6 fl oz||Pineapple juice (fresh pressed)|
|5/12 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Honey syrup (3 honey to 1 water)|
Scotch whisky adds a delicately malty backbone to this zesty and fruity, delicately honeyed anytime cocktail.
Adapted from a recipe created in the 1990s by Wayne Collins in London, England. This Scotch whisky-based cocktail is named after a large variety of woodland grouse and sadly UK's Capercaillie population has declined to such a degree that the bird is at risk of extinction.