Mind Maps
From Lyaness in London. Built to pull the pear and chocolate out of a blended Scotch.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| blended Scotch whiskey | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Amontillado sherry | 2 teaspoons10 ml |
| pear liqueur | 1 ½ teaspoons7.5 ml |
| white creme de cacao | 1 teaspoon5 ml |
| Cointreau | 1 teaspoon5 ml |
| Demerara Syrup | ½ teaspoon2.5 ml |
| Angostura bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
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Preparations
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Chill the coupe in the freezer.
- Add everything to the coupe and stir to combine.
- Garnish with the lemon twist.
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