- 20ml Glen Moray Sherry Cask Finish
- Canetelli Prosecco Extra Dry
- 3 dashes Glen Moray bitters
- 1 lump white sugar
- Orange or lemon twist, to garnish
HOW TO MAKE
Place the sugar lump into a champagne flute and add 3 dashes of bitters. Pour in the whisky and top with the Prosecco. Garnish with a twirl of orange/lemon peel, zested over the top. Slàinte!