Smoky Mizu

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Copita sherry glass
• Ice: Ice
• Garnish: Smouldering cinnamon stick
• ABV: 21%

Ingredients

• Dewar's 12 Year Old Scotch whisky — 1⅓ oz (40 ml)
• Suze gentian liqueur — ⅔ oz (20 ml)
• Lillet Blanc (or other aromatized wine) — ⅔ oz (20 ml)

How to make it

1. STIR all ingredients with ice.
2. Strain into chilled glass.

A cocktail with a smoky flavor and herbal notes.

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