We're getting slightly spooky with the The Corpse Reviver and The Rob Roy - they might have weird names but they still taste great, Halloween or not.
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.