To Hell with Swords and Garters Recipe
From:
Field Guide to Cocktails
, by
Rob Chirico
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INGREDIENTS
- 1 1/2 ounces Scotch
- 1 ounce dry vermouth
- 1 1/2 ounces unsweetened pineapple juice
INSTRUCTIONS
- Shake all ingredients with ice; then strain over ice into a chilled old-fashioned glass.
From a recipe cited by Gary Regan
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
