Fancy a chance to show off? This recipe, served as a special at South Bank's Skylon, is elegant, aromatic and scaled back to showcase the liquid’s flavour. Sound good? Find out how to make it below.


  • 40ml Suntory Hibiki 12-Year-Old
  • 20ml Dubonnet
  • 20ml Cocchi Americano
  • 2 dashes lavender bitters


Stir the ingredients in a rocks glass over an ice diamond. Garnish with two lavender sprigs.