Olga María Gómez Henderson
4th May 2024 at 12:01
Good highball for whisky lovers. It has a perfect balance between sweet and dry.
18th July 2021 at 12:57
I have a book ‘The Cocktail Bar’ from 1977 by ‘Carlos’ of Raffles which gives the recipe as 1/6 Gill (25 ml?) each of ginger ale, Benedictine and Scotch whisky rather then bourbon- I have to say I prefer the Diffords but like the simplicity of Carlos!
18th July 2021 at 14:07
Sadly, I don't have a copy of Carlos of Raffles book, but I do have Jones' Bar Guide from the same year. This cocktail also features in 1930 The Savoy Cocktail Book. I've added notes from both books above. I’ve just tried with bourbon and scotch and prefer the latter as drier, so I've amended my recipe accordingly. Many thanks for your feedback.