Whisky Cobbler
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Highball (max 10oz/300ml)
- Ice: Crushed ice
- Garnish: Mint sprigs bouquet, dehydrated orange wheel slice & dusting of freshly grated nutmeg. Serve with two straws.
- ABV: 24%
Ingredients
- Dewar's 12 Year Old Scotch whisky — 1½ oz (45 ml)
- Orange Curaçao liqueur — ¼ oz (7.5 ml)
- Giffard Crème de Pêche de Vigne liqueur — ¼ oz (7.5 ml)
- De Kuyper Pineapple liqueur — ¼ oz (7.5 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain into chilled glass filled with crushed ice.
- Churn to mix cocktail with ice until outside of glass frosts.
- Top with more crushed ice to fill glass.
A refreshing whisky-based cocktail with fruity notes.
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