20ml lillet blanc
20ml lemon juice
lemon peel to garnish
50ml Scotch whisky
20ml sweet vermouth
dash of angostura bitters
preserved or maraschino cherry to serve
Half fill a cocktail shaker with ice. Pour in 20ml each of gin, cointreau, lillet blanc and lemon juice. Add a dash of absinthe. Strain into a chilled cocktail glass. Garnish with a slice of lemon peel to serve.
Half fill a stirring glass with ice. Add 50ml Scotch whisky, 20ml sweet vermouth and a dash of angostura bitters. Stir to chill then strain into a chilled cocktail glass and finish with a preserved or maraschino cherry to serve.