Tin Cup

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This scotch cocktail was created by Andrew Pollard for the Pebble Beach Food & Wine Festival. Inspired in part by the Pimm’s Cup, this is made for outdoor sipping. It’s a great way to use ginger beer, much like a Dark and Stormy, with a new range of flavors.

Ingredients:
1 ½ oz Macallan Fine Oak 10 Year
½ oz fresh lime juice
3 dashes Angostura bitters
Gosling’s ginger beer
Mint sprig

Directions:
Dry shake (without ice) all ingredients except ginger beer and pour over fresh ice. Top with ginger beer and garnish with the mint sprig.

Courtesy of Macallan via M Booth.

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