1 rinse Islay Scotch
1 oz Baijiu
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄6 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup (gunpowder tea infused, see note)
2 ds Bitters, Apothecary Bitters (smokey pear bitters)
1 sli Lime (wheel, as garnish)
Instructions

Rinse a chilled coupe with the Scotch. Shake, strain, garnish.

Notes

To make the syrup, add 1/4 cup each water and sugar to a saucepan. Bring to a boil, add 1 tsp gunpowder green tea. Cover and steep until cool. Strain.

Cocktail summary
Created by
Doug Stephen, Merchant's Workshop, Vancouver B.C.
Year
2018
Is an
authentic recipe
Curator
Not yet rated
Average
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