Capercaillie
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Pineapple wedge on rim
- ABV: 18%
Ingredients
- Dewar's 12 Year Old Scotch whisky — 1⅔ oz (50 ml)
- De Kuyper Triple Sec (40%) — ½ oz (12.5 ml)
- De Kuyper Apricot Brandy liqueur — ⅓ oz (10 ml)
- Pineapple juice (fresh pressed) — ¾ oz (25 ml)
- Lemon juice (freshly squeezed) — ½ oz (12.5 ml)
- Honey syrup (3 honey to 1 water) — ⅓ oz (10 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
An exotic cocktail with Scotch whisky and pineapple.
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