A 1920s cocktail complemented by bitter and nutty sherry, this blend of Jack McGarry and Greg Buddha from Dead Rabbit Grocery and Grog in New York balances a rich Irish whiskey without peat malt (the bar uses Redbreast 12). and Bowmore 12 respectively).
Where to buy: Orgeat is available at some liquor stores and online. The bar recommends orgeat out orgeatworks.com. We used one from Small Hand Foods.
Ice (shaking cubes, one large splinter to feed)
3 strokes of the Angostur slide
3/4 ounce fresh lemon juice
1 ounce peat single malt Scotch whiskey such as Bowmore 12
1 ounce of Irish whiskey, such as Redbreast 12
Freshly grated nutmeg, for decoration
Place a piece of ice in a large cocktail compartment and send to the freezer to cool.
Fill the shaker with ice, then add the bitters, lemon juice, orgeat, sherry, Scotch whiskey and Irish whiskey and shake vigorously. Strain twice into a chilled glass, rub a little nutmeg on top and serve.
Here’s a bright and sweet Irish whiskey from Gillian Vos, the head bartender at Dead Rabbit Grocery and Grog in New York City. Bitter camphor and fragrant grapefruit play with each other. The bar uses Tullamore Dew, a blend of off-the-shelf whiskey, malt and grain whiskey.
Ice cubes for stirring, one large cube or ball for a drink
2 strokes of Peixo hill
1/2 ounce grapefruit liqueur, such as Combier Liqueur de Pamplemousse Rose
1 ounce blended Irish whiskey (e.g. Tullamore Dew Original)
Strip of grapefruit peel, for squeezing
Add a large ice cube or sphere to an old-fashioned glass and set aside.
Fill a glass with ice, then add bitters, grapefruit liqueur, Campari, Lillet Rose and whiskey and stir to cool and dilute. Strain into a glass, then swirl a strip of grapefruit peel over the surface of the beverage to express the aromatic oils. Discard the peel and serve.
Recipes adapted from “Paddy’s Drinks: Modern Irish Whiskey Cocktails” by Gillian Voss, Jack McGarry, Sean Muldoon and Connor Kelly (Harvest, 2022).