Adapted from a recipe created 2011 by Michael Madrusan while at Milk & Honey in New York City but made famous at his The Everleigh in Melbourne, Australia
I made this yesterday. I wanted a bit more "pop" so I used cask strength Aberlour single malt and London Dry Beefeater as the split base. Absolutely fabulous cocktail! Right up there with my another scotch favorite, the Drunk Uncle.
I'll certainly try this again using the Dewar's 12 (the new expression is marvelous) and Monkey 47 as suggested. I think this cocktail has a real promise to be "dialed in" by the use of different whisky and gin profiles.
I'll certainly try this again using the Dewar's 12 (the new expression is marvelous) and Monkey 47 as suggested. I think this cocktail has a real promise to be "dialed in" by the use of different whisky and gin profiles.
Bravo!