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Family tradition since 1921
Burnt in Germany
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HEIDEL BEAR
Ingredients
3 cl Scheibel LUUY NOIR
3 cl spiced black rum (e.g. Black Tears)
0.5 cl Islay Scotch (peaty, e.g. Ardbeg 10 y.o.)
4 cl freshly squeezed lemon juice
2 cl blueberry syrup (e.g. Giffard)
3 dash Angostura Bitter
Place all the ingredients in a shaker and shake thoroughly with plenty of ice. Using a coarse and fine sieve, strain into a pre-chilled tumbler onto fresh ice cubes. Garnish with a lemon twist.
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