A cocktail to match a crisp fall day

Savor brunch on a crisp fall day with this cocktail made with Glenfiddich, the world’s most awarded single malt Scotch whisky, and Drambuie, a premium Scotch liqueur made with aged Highland whisky, heather honey, herbs and spices.

This recipe is provided by William Grant & Sons, created by Allan Roth, Glenfiddich Ambassador.

The Apples & Pears

  • 1 part Glenfiddich 12 Year Old
  • ¼ part Drambuie
  • 1 part club soda
  • 1 part non-alcoholic apple cider
  • ½ part fresh lemon juice
  • 2 dashes Angostura bitters
  • Lemon peel, to garnish
Glenfiddich_The Apple And Pear
(William Grant & Sons)

Combine the Glenfiddich 12 Year Old, Drambuie, lemon juice and bitters. Shake briefly and pour into a flute. Add club soda and cider. Garnish with a lemon twist.

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