When Scotch whisky is blended with honey, herbs and spices, you get a liqueur called Drambuie. It's the signature ingredient in this easy cocktail.
- ice cubes
- 60 ml good-quality whiskey
- 30 ml Drambuie
- lemon zest, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Fill a large glass with ice cubes. Add whiskey and Drambuie. Stir for about a minute to cool and slightly dilute. Strain and pour into a tumbler over ice. Garnish with lemon zest.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.