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.

Ingredients

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

Method

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

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