Stirred down and boozy, this Lowland single malt-based cocktail is sweetened and made very approachable by Pedro Ximénez sherry, and awakened by a pinch...
A really extraordinary drink. I would perhaps knock back the amaro very slightly for my taste to reduce the sweetness, and fine stain - I used a grind from the Peppermill and had large grains wallowing around the glass.
Arrived at this recipe via the auchentoshan review, so stuck to the original expression. I’d be tempted to up the dry vermouth a fraction, but overall a fascinating drink, and one of the reasons I love cocktail culture is creativity like this!
Arrived at this recipe via the auchentoshan review, so stuck to the original expression. I’d be tempted to up the dry vermouth a fraction, but overall a fascinating drink, and one of the reasons I love cocktail culture is creativity like this!