Servir emTaça Nick & Nora
STIR all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Canadian blended whisky (canadense)|
|1 fl oz||Lillet Blanc|
|1/2 fl oz||Rémy Martin 1738 Cognac|
|1 dash||Peychaud's or other Creole-style bitters|
This cocktail originally appears in William Tarling's 1937 Café Royal Cocktail Book where its creation is attributed to one A. G. Scott. We've respected the proportions of the original recipe but as recommended by reader, Jason E. Clapham, we've switched the original Angostura Bitters for creole bitters.