Smokey Dulip

Ali MalcolmLAB (RIP)

Ingredients

  • 50ml Lagavulin 16 single malt
  • 25ml Eagle Rare bourbon
  • Sugar
  • Crème de peche
  • A few cubes of ice

Method

Add the sugar followed by the bourbon, crème de peche, ice and your mint. Stir vigorously with a bar spoon before adding the Lagavulin 16. Carefully dilute with more ice, and once again stir vigorously.

Glassware

Dulip tin or Inverness hi-ball

Garnish

Lots of mint next to straw

Comment

A chill out mix of the USA and Scotland.

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