|1 1/2 fl oz||Cognac VSOP|
|1/2 fl oz||Disaronno amaretto|
|1/4 fl oz||Islay single malt Scotch whisky|
|1 spoon||Honey syrup (3 honey to 1 water)|
|1 dash||Angostura or other aromatic bitters|
Honey and amaretto’s rich almond flavours brilliantly balance and marry with cognac and Islay single malt whisky.
Adapted from a drink created in 2015 by Sam Fraser for the menu at The Lickfold Inn, West Sussex, England