3⁄4 oz Scotch
3⁄4 oz Apple brandy
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Lemon juice
1⁄2 oz Raspberry syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
Instructions

Shake, strain, up.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2014
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(1 rating)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Swann's Way — Cognac, Aromatized wine, Apricot liqueur, Absinthe, Lemon juice
  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • Perfect Storm — Bourbon, Ruby Port, Allspice Dram, Orange bitters, Lemon juice, Honey syrup
  • Any Port in a Storm — Apple brandy, Port, Raspberry syrup, Lime juice, Apple juice
  • NoiseMaker — Brandy, Licor 43, Dry sherry, Grapefruit juice, Balsamic Vinegar, Salt
  • Sussusidecar — Cognac, Calvados, Cassis, Champagne, Lemon juice, Lemon peel
  • Piedmont Sour — Bourbon, Chinato, Lemon juice, Orange juice, Orgeat
  • Vampire Blues — Bourbon, Sherry, Bitters, Lemon juice, Simple syrup, Pumpkin butter, Cinnamon stick
  • Kitty Hawk — Bourbon, Swedish Punsch, Aromatized wine, Falernum, Lemon juice
  • Jacques Rose — Cognac, Pommeau de Normandie, Pear eau de vie, Absinthe, Lime juice, Grenadine, Simple syrup
Comments

Pleasantly light and fruity with raspberry and rose wine forward. The Famous Grouse Scotch I used is barely evident as a base, with the Laird's only slightly more so by lending an apple cider note. Beautiful reddish pink. I experimented with a Meyer lemon for the juice (a departure for me, but I have leftovers from making several quarts of preserved lemons) which would reduce the acidity somewhat compared to the base recipe. I did not have Orinoco bitters but based on tasting reviews subbed with Angostura Aromatic Bitters and a cardamom pod thrown in for the shake.