Scotland Tuxedo

By Marc Muller


Ingredients:

A distillery-inspired twist on the tuxedo cocktail, with pinene-enrichich sherry in place of vermouth, and smoked whisky botanical-infused bitters.

  • 2 or 3 drops of Octomore Bitters
  • Sherry infused with Douglas fir
  • 2oz Botanist Gin

 


Method:

Strain and serve over ice

Scatter flowering currant over the top


Foraging notes:

Marc Muller, of Die Ausgiesser, Bern, guest on our Swiss Academy in April, says “I feel this represents Islay.

It’s a prohibition cocktail for the community of Bruichladdich, who are like family.”

With appreciation to Ewald for his Octomore Bitters