|2 fl oz||Speyside single malt Scotch whisky|
|1/3 fl oz||Islay single malt Scotch whisky|
|1/2 fl oz||Giffard Cassis Noir de Bourgogne|
|3/4 fl oz||Sweet well aged vermouth|
|8 dash||Angostura or other aromatic bitters|
Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and Antica Formula, helped by a generous dose of Trinidadian bitters.
Adapted from a 2017 Soho House, London, England recipe.