Serve inCoupe glass
Two Luxardo Maraschino cherries on stick
How to make:
STIR all ingredients with ice and strain into chilled glass.
|2 fl oz
|Speyburn 10yo Speyside single malt
|1/3 fl oz
|Caisteal Chamuis peated scotch whisky
|1/2 fl oz
|Joseph Cartron Double Crème de Cassis de Bourgogne
|3/4 fl oz
|Full-bodied sweet vermouth (e.g. Antica Formula)
|Angostura Aromatic Bitters
Scotch malt whisky, and particularly Islay single malt, balance and work brilliantly with rich crème de cassis and full-bodied vermouth, helped by a generous dose of aromatic bitters.
Adapted from a recipe discovered in 2017 at Soho House in London, England.