1 1⁄2 oz Scotch, Oban
1 oz Sherry, Lustau Pedro Ximenez ("Murillo" Centenary)
1 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1 pn Orange peel (dried, freshly ground, as garnish)

Dry shake, shake, strain, coupe, sprinkle garnish


Finalist, 2010 Vinos de Jerez Cocktail Competition.

Cocktail summary
Created by
Owen Thomson, Café Atlántico, Washington, D.C
Is an
authentic recipe
Not yet rated
3.5 stars
(2 ratings)
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laerm commented on 1/01/2015:

Well, the original recipe calls for Cocchi Americano instead of Lillet Blanc. I think the swap I'd prefer to make would be to a sweeter malt as this mostly has me thinking "grilled lemons."

Thanks for pointing this out. I curated the cocktail to improve the source reference and attribution, and better reflect the original ingredients. I adjusted the lemonn from 1/2 to 3/4 oz, since the recipe calls for a 1/2 lemon. I adjusted the Scotch from Highland Park 12 to the specified Oban 14. Sounds quite good.