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)
Instructions

Dry shake, shake, strain, coupe, sprinkle garnish

History

Finalist, 2010 Vinos de Jerez Cocktail Competition.

Cocktail summary
Created by
Owen Thomson, Café Atlántico, Washington, D.C
Year
2010
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(2 ratings)
YieldsDrink
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Comments
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.