Land, Sea, and Skye

Try a dry and fizzy scotch cocktail made with Talisker 10 year old, created by Ryan Chetiyawardana of White Lyan and Dandelyan in London.

INGREDIENTS

  • 1¼ oz. Talisker 10 year old
  • ¼ oz. dry vermouth
  • ⅛ oz. Aperol
  • 3 dashes celery bitters

DIRECTIONS

Fill a narrow highball glass with cubed ice, add all ingredients, then top with chilled club soda. Garnish with a slice of pineapple and a twist of freshly ground black pepper.

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