Ardbeg Balanced Cocktail Competition


The 18th Century

By Kenneth Griggs – Chicago, Illinois


  • 1.5 ounces of Ardbeg Islay Single Malt Scotch Whisky
  • .75 ounces of lemon juice
  • .75 ounces of grade A maple syrup
  • .25 Drambuie
  • One egg white
  • Bittercube Blackstrap Bitters


Mime shake and then hard shake with ice and add one dropper of Bittercube Blackstrap bitters on top.

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