Thirsty Thursday

written by HA

For this month Thirsty Thursday here’s a recipe of one of our favourite Mixo’s at Hel’s Angels: Max Lawrence, who designed a splendid cocktail last week at the TFWA (Tax Free World Association in Cannes) for Edrington’s Naked Grouse whisky, aged in first fill sherry casks, easy to make at home!

Add 50ml of the Naked Grouse in a glass (or your preferred whisky)

15ml of Bols Apricot Liqueur 2 dashes of Peychaud Bitters (signature of the marvellous Sazerac cocktail)

1 dash of Angostura Bitters

Garnish the cocktail with a lemon twist

 

Stir with a bar spoon and some ice for 30 seconds and your cocktail is ready to savour

 

(For a Halloween version just add 2 red small chilis, red pointed chili ends mounted on either side of the glass instead of the lemon twist and serve).

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