Carte Blanche by Eric Lorincz, with recipe from William Yeoward’s American Bar combines Crown Royal whiskey with Cointreau and creates a simple-to-make but still complex cocktail.
For this summer vacation we will visit North America and one of the stops will be Vancouver. We are looking forward to an exciting trip with many liquid experiences. The Carte Blanche with Crown Royal is the perfect cocktail to drink when planning our vacation.
3 drops Angustura bitters
1 oz Cointreau
2 oz Crown Royal whisky
Stir with ice and strain into a chilled martini glass. To serve, add three ice cubes from the mixing jug.