Master mixologist Gaz Regan adapted this recipe served by Peter Brown of the Craigellachie Hotel in Scotland. Any scotch will do, but don’t waste the good stuff pairing it with a nasty schnapps. Get something decent – we like Berentzen.
- 2 parts Scotch
- 1 part Apple liqueur
- 3 parts Ginger ale
Build in the order given in an ice-filled glass.
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