Decoração:
Orange zest twist
Como fazer:
SHAKE all ingredients with ice and fine strain into chilled glass.
2 fl oz | Caisteal Chamuis peated scotch whisky |
1/4 fl oz | Luxardo Apricot Albicocca Liqueur |
1/4 fl oz | Xarope de maple (bordo) |
1/4 fl oz | Suco fresco de Laranja |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Comentários:
This peaty-whisky-laced cocktail won't be to everybody's taste, but an Islay malt fan will most definitely approve.
História:
Adapted from a cocktail discovered in 2009 at Dylanbar, Dublin, Ireland.
Alcohol content:
- 1.7 standard drinks
- 29.15% alc./vol. (58.3° proof)
- 24.1 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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