Serves
1
|
50 ml
|
Linkwood 15-year-old Scotch whisky
|
|
10 ml
|
green Chartreuse
|
|
7 ml
|
sugar syrup
|
|
2 dashes
|
orange bitters
|
|
To fill:
|
ice cubes
|
|
To serve:
|
orange peel
|
|
1
|
Add ingredients (except orange peel) to a chilled mixing glass or shaker. Stir for at least 40 seconds to combine and thoroughly chill. Taste for balance, strain into a chilled cocktail glass, garnish with orange peel and serve.
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“A drink from my old days in London town,” says The Baxter Inn’s Lewis Jaffrey. “Not to be confused with Broadmoor Hospital for the slightly insane.”
This recipe is from the November 2012 issue of Australian Gourmet Traveller.
RECIPE Lewis Jaffrey, Baxter Inn, Sydney
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles