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1815 Sutherland Highlanders

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2 oz Scotch
1⁄2 oz Fernet Branca
2 ds Peychaud’s Bitters
1 cube Sugar cube
1 rinse Absinthia Absinthe

Stir Fernet Branca with scotch over ice, strain into sugar muddled with bitters, then into an Old-Fashioned glass rinsed with Absinthia Absinthe.
Recommend a not-too-peaty Highland blend and bitters to taste.