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The Bairn

Dry
2 min
Beginner

A velvety and complex cocktail from 1953 where the orange essences meet the peat notes from Scotch whisky, perfectly suited for fall and winter.

Ingredients

  • 0.50
    oz
    Cointreau
  • 1.75
    oz
    Bruichladdich Scotch whisky
  • 1
    dash
    orange bitters

How to make

  • Step 1/3

    Combine all ingredients in a chilled mixing glass

  • Step 2/3

    Add ice and stir until well-chilled

  • Step 3/3

    Strain into a chilled wine glass

Resellers
Resellers

Buy your bottle of Cointreau