Peat's Dragon

Difford's Guide
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Serve in

Coupe glass

Garnish:

No garnish (black pepper from the recipe settles and decorates bottom of glass)

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 fl oz Dewar's 12 Year Old Scotch whisky
1/2 fl oz Speyside single malt Scotch whisky
1/2 fl oz Grand Marnier or other cognac orange liqueur
1/2 fl oz Lillet Blanc (or other aromatized wine)
1/2 fl oz Noilly Prat Extra Dry
4 pinch Black pepper
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Review:

Dry and aromatic with vermouth and aromatised wine, along with rich orange liqueur, gently influencing scotch whisky, enlivened with a subtle black pepper bite.

History:

Adapted from a drink discovered in 2017 at The Up & Up, New York City, USA.

Nutrition:

173 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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