Copper Swan

Lucques • Los Angeles

This cocktail pays homage to the swan-necked copper pot stills traditionally used to produce Scottish whiskey. Fruit preserves are substituted for the apricot brandy in the original.

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  • Servings: makes 1 drink

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  • Ice
  • 1 1/2 ounces Highland single-malt Scotch
  • 1/2 ounce sweet vermouth
  • 1/2 ounce fresh lemon juice
  • 1 tablespoon apricot preserves
  • 2 dashes of Peychaud's Bitters
  • 1 orange twist

How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the twist. Shake well and strain into a chilled martini glass. Garnish with the twist.

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