Fredagswhisky

fredagswhisky

Whisky Consommé served with a Dram of Balvenie Doublewood Aspic and Baby Carrot “tuns”


Av csbarrett
It was also supposed to have brined grouse, but the chef couldn’t get grouse, so he added a lamb broth. Served with Balvenie Doublewood, Aged 12 Years. Created by Chef Paul Rogalski, Calgary.

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