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.