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 | Egg white | |
1 | pn | Orange peel (dried, freshly ground, as garnish) |
Instructions
Dry shake, shake, strain, coupe, sprinkle garnish
History
Finalist, 2010 Vinos de Jerez Cocktail Competition.
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2 Comments
Well, the original recipe
Submitted by laerm on
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.
Submitted by Kindred Cocktails on
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.