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Rusty To The Core

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Serve in

Coupe...
1½ fl oz Berneroy Fine Calvados
¾ fl oz Drambuie liqueur
¼ fl oz Lagavulin 16 Year Old Islay Single Malt Scotch Whisky
1 fl oz Pressed apple juice
¼ fl oz Freshly squeezed lemon juice
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Apple slice

Comment:

Honeyed herbal Drambuie with an apple brandy base, freshened with lemon juice and given a wisp of smokiness by a splash of Islay malt.

Origin:

Created in 2010 by Julian de Feral at Lutyens Bar, London, England for his autumn menu.

Nutrition:

211 Calories

Buy ingredients

Buy direct from The Whisky Exchange

£29.75
Makes this drink 15.56 times
£29.45
Makes this drink 31.11 times
£60.95
Makes this drink 93.33 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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