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1 glass

  • 2 ounces Scotch (preferably Balvenie Double Wood)
  • 1½ ounces fresh grapefruit juice
  • ¾ ounce St-Germain elderflower liqueur

Combine ingredients in a cocktail shaker and serve over ice in a rocks glass.

  • from Mick Matricciano, “[This cocktail] was created by another Charleston barman, Joey Ryan (part owner of Xiao Bao Biscuit).”

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