Created: Tyson Buhler, 2013, Death & Company
Recipe from Death & Co
Uploaded by: @alex


112 oz
apricot-infused Famous Grouse Scotch
34 oz
Blandy's 5-Year Malmsey Madeira
12 tsp
demerara syrup
12 tsp
vanilla syrup
1 dash
Death & Co House Peychaud's Bitters

Stir it Up

  1. Stir all ingredients over ice
  2. Strain into coupe

Background & History

"Once I figured out that dried apricots, rather than fresh, made the best infusion, I built the drink around that, using madeira for most of the richness and sweetness, augmented by a bit of syrup." - Tyson Buhler, Death & Co

Comments & Notes

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