Islay Dram
INGREDIENTS
1
brown sugar cube
1/3
oz (10 ml)
Drambuie
1/3
oz (10 ml)
Giffard Ginger of the Indies liqueur
2
leaves of fresh sage
1/3
oz (10 ml)
Noilly Prat
4
ds
Peychauds bitters
1 1/2
oz (50 ml)
scotch
DIRECTIONS
- Put sugar cube and bitters into a chilled mixing glass. Muddle well, crushing the sugar cube. Add sage, muddle again gently.
- Add all other ingredients, fill glass with ice and stir.
- Stir for about 45 seconds or until sugar is dissolved. Strain into a chilled rocks glass filled with fresh ice.
- Garnish with 1 leaf of fresh sage.
- Peychauds bitters can be found at gourmet food shops.
