Smoke & Honey
|45 ml||talisker 10yo — infused with blue cheese|
|15 ml||liqueur — Barenjager Honey|
|15 ml||white wine|
Infuse Talisker for 6 days and filter out all the blue cheese residue.
Add all ingredients to the mixing glass and stir.
Serve with a slate platter with crumbled blue cheese topped lavash, drizzled with honey.
This recipe was created by Johan Blaauw from the One&Only Hotel as part of
the 2013 Diageo Reserve’s WORLD CLASS Mixology Championships.
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