Glasgow Cocktail

PH factor: 9.0

Recipe

Ingredients:

Cocktail

o ¼ ounce Pernod Absinthe

Supérieure

o 2 ounces Johnnie Walker

Black Label scotch

o 1 ounce Lillet Blanc

o 1 dash Peychaud’s bitters or

to taste

Method:

1. Swirl absinthe in chilled

martini glass and discard the

excess.

2. Stir remaining cocktail

ingredients over ice in a

mixing glass.

3. Serve up in the prepared

glass.

Remarks:

This is an unusual assortment

of ingredients that produce an

unusually good cocktail.

. . .