![The Horror Quartet par Joe Harper, Head Bartender, The Savoy (London)](/modules/prestablog/views/img/grid-for-1-7/up-img/slide_530.jpg?ee2eb51cf2407630f81127fae9d55c78)
The Horror Quartet par Joe Harper, Head Bartender, The Savoy (London)
Ingredients :
50 ml Whisky Johnnie Walker
10 ml Tobala (Mezcal)
3 drops Cinnamon Angostura (1)
10 ml RinQuinQuin
10 ml Truffle honey
Cinnamon Angostura bitters and hay (foin)
(1) Homemade cinnamon Angostura
Ingredients:
1 cinnamon bark
1 bottle Angostura bitters
Preparation :
Put cinnamon bark (écorce) inside Angostura bottle
Cocktail method:
Stir
Glass: Japanese rocks
Ice: Ice ball
Garnish: Hickory smoke (bois de caryer fumé)
Photo credit : The Savoy
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Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.