Serve in
Nick & Nora glassGarnish:
Lemon zest twist STIR all ingredients with ice and strain into chilled glass.
How to make:
STIR all ingredients with ice and strain into chilled glass.
| Dewar's 12 Year Old Scotch whisky | |
| Cherry Heering Liqueur | |
| Creme de cacao liqueur (white) | |
| Noilly Prat Extra Dry | |
| 2 dash | Angostura Orange Bitters |
Comment:
I (Simon Difford) first tried this cocktail whilst judging the Heering Classics Chalenge 2018 Final and while I loved the flavours it struck me that it was just a smidgen on the sweet side. So, back at my own bar, I experimented with reducing the quantities of the sweet components. The conclusion, Liam (the drink's creator) nailed it the first time and the proportions he used are the best to harness make the five ingredients shine. It's not sweet, but it wavers on the sweet side of balanced, so I'd recommend enjoying after a meal.
About:
Created 2018 by Liam Doherty-Penzer at Whirly Bird, Sydney, Australia, this cocktail earned him a place in the London final of the Heering Classics Competition. (Liam used J. Walker Black Label for his Scotch and Noilly Prat for his dry vermouth).
