Happy Friday everyone, and welcome to St. Patrick’s Day weekend. This week, we’re taking some light beer, green food coloring, and throwing that shit in the trash where it belongs, right next to offensively named drinks such as the Irish Car Bomb, and (although delicious) Black and Tan.
We’re focusing on Irish whisky this week, because it’s timely, and is different than its American or Scottish cousins. From my experience, Irish whiskey tends to be a bit smoother and sweeter than bourbons, ryes, or scotches. It’s different, but in a good (and tasty) way.
Now, onto the drink, This is the Irish Cocktail:
2 ounces Irish whiskey
1/4 ounce absinthe
1/4 ounce Pierre Ferrand Dry Curaçao
1 barspoon Luxardo maraschino
1 dash Angostura bitters
Lemon twist for garnish
Olive for garnish
Add Irish whiskey, absinthe, dry curaçao, maraschino, and Angostura bitters to a mixing glass. Fill with ice and stir until well chilled, about 20 seconds.
Strain into a chilled cocktail glass. Garnish with the lemon twist and olive, then serve.
For the whiskey I picked up a bottle of Proper No, Twelve. The nose is vanilla forward, then a touch of caramel with a slightly smoky finish. The whiskey itself is very smooth, with a little bit of alcohol burn at the end. Despite this being a bit of a novelty whiskey (Some Googling reveals Connor McGregor is behind it), it’s a decent base spirit for a cocktail. I also subbed Cointreau for the curacao, and the anise liqueur for the absinthe.
The smoothness of the base liquor doesn’t over power the other ingredients. The drink is sweet, citrus-y, and slightly smoky. The olive garnish brings little bit of brine and salt flavor to the mix. Normally I would have omitted the olive since they are vile things, but I figured I’d garnish it properly and I made the right decision. I did give Mrs. Sharkbait the olive. This will be nice to sip on while the corned beef finishes cooking.
(Banner image found here)