Banks of Islay
ShakenCoupe
Ingredients
- 6curry leavesfresh (fresh)
- 1½ ozpeated ScotchLaphroaig 10-year (Laphroaig 10-year)
- ¾ ozlime juice
- ½ oz
- 1 tspgrenadine
Garnish: curry leaf
Preparation
- 1.
In a shaker, gently muddle the curry leaves.
- 2.
Add the remaining ingredients and shake with ice.
- 3.
Double strain into a coupe.
- 4.
Garnish with a curry leaf.
