Serve inCollins... |
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2 | fl oz | Dewar's 12 Year Old 'The Ancestor' blended Scotch whisky |
2½ | fl oz | Freshly squeezed orange juice |
½ | fl oz | Freshly squeezed lemon juice |
⅛ | fl oz | Giffard Sirop de Orgeat (Almond) Syrup |
⅛ | fl oz | Sugar syrup (2 sugar to 1 water) |
How to make: |
SHAKE all ingredients with ice and strain into ice-filled glass. |
Garnish: |
Orange slice & mint sprig |
Comment: |
Our thanks to Brent Evans for pointing us towards this tasty cocktail which he describes as “Scotch whisky blended with fresh oranges, lemons and a whisper of almond.” We tried with egg white, usually our preference in a sour, but prefer this one without the resulting foam. We also found upping the orange juice and serving long preferable. |
Origin: |
Created by Trader Vic himself for the opening of the Hyde Park Hilton, London branch of his eponymous restaurant chain in 1963.
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Nutrition: |
168 Calories |