- 1 ½ ounces Bunnahbhain 12-year-old Scotch
- ¾ ounce Campari
- ½ ounce ruby port
- ¼ ounce Earl Grey syrup (recipe below)
Stir all ingredients with ice. Strain into chilled coupe.
Earl Grey Syrup
Combine two parts caster sugar to one-part hot brewed earl grey tea. Stir until well mixed and sugar is dissolved. Cool before use. Store in the refrigerator up to one month.
Background: Created by Angelo Sparvoli, The American Bar, London and featured in the Whisky Advocate, dated spring of 2019.
