Debonair Recipe
From:
Field Guide to Cocktails
, by
Rob Chirico
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INGREDIENTS
- 2 1/2 ounces Oban or Western Highlands single-malt Scotch
- 1 ounce Canton ginger liqueur
- Twist of lemon peel
INSTRUCTIONS
- Stir or shake the Scotch and ginger liqueur with ice; then strain over ice into a chilled cocktail glass. Garnish with lemon peel.
Adapted from a recipe by Gary Regan
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
