Spicy, herbal, tart fruit
Creamy stout and liquorice marry with triple-distilled Irish whiskey to attempt to capture the bright, smoky malt scent of a Dublin bar.
Bar : The Coral Room
Recipe by: Giovanni Spezziga
Ingredients:
50ml Redbreast 12 Year Old Whiskey
8.5ml spiced Guinness syrup
12.5ml Cadelo liqueur
3 drops liquorice bitter
Method: build in a glass.
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