Paddy Cocktail.
1/2 Paddy Irish Whisky. (1 oz Bushmill’s 10 Year Single Malt Irish Whiskey)
1/2 Italian Vermouth. (1 oz Dolin Vermouth Rouge)
1 Dash Angostura Bitters.
Shake (I stirred) well and strain into cocktail glass.
I thought the milder Irish Whiskey and milder Dolin Rouge would combine well in this cocktial. I was wrong.
To be honest, I just don’t like the Dolin Rouge as a mixer with any whiskey I have tried so far. In this case, it seems to highlight the flabby, malty flavors of the whiskey. The drink also ends up tasting a bit watery. Maybe I should have been a bit more generous with the bitters? Or maybe my Dolin Rouge has expired.
After this failure, whenever whiskey is called for, I’m back to Martini and Rossi Sweet Vermouth. Or Carpano Antica, if I’m feeling flush.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Irish Cocktail
2 Dashes Absinthe. (2/3 tsp. Marteau Verte Classique Absinthe)
2 Dashes Curacao. (2/3 tsp. Luxardo Triplum)
1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)
1 dash Angostura Bitters.
1/2 Glass Irish Whisky. (1 oz Redbreast Irish Whiskey)
Shake well (stir, please) and strain into cocktail glass. Add olive and squeeze orange peel on top.
I was very tempted to double the whiskey in this one, but I restrained myself, and put it in my tiniest glass.
Pretty much an “Improved Irish Whiskey Cocktail”. To me, the portion of Absinthe seems a bit large for the small amount of Whiskey in this particular cocktail. Washing the glass with, or a single dash of, Absinthe would probably be plenty. And at that point, you’d have a very tasty cocktail indeed.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
“Everybody’s Irish” Cocktail
3 Dashes Green Mint. (1/2 tsp. Brizard Creme de Menthe)
6 Dashes Green Chartreuse. (1 tsp. Green Chartreuse)
Irish Whiskey. (2 oz Red Breast Irish Whiskey)
(Stir well with ice, strain into a cocktail glass and…) Add a Green olive.
Created to mark, and now in great demand on, St. Patrick’s Day. The green olive suspended in the liquid, looks like a gibbous moon.
It isn’t quite as “green” as it should be. I don’t have green Creme de Menthe so just used the plain white.
However, all in all, a tasty (and quite potent) cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Cameron’s Kick Cocktail
1/3 Scotch Whisky (1 oz Compass Box Asyla Scotch Whisky)
1/3 Irish Whiskey (1 oz Red Breast Irish Whiskey)
1/6 Lemon Juice (1/2 oz fresh)
1/6 Orgeat Syrup (1/2 oz Monin Orgeat)
Shake well and strain into cocktail glass. (Squeeze orange peel on top.)
I can’t really think of a funnier or wittier way to put this than Paul Clarke did in his Cocktail Chronicle blog a year or so ago, so I’ll just include a quote:
Remember the old saw about how, if you took a million monkeys and gave them each a typewriter, they’d eventually come up with the works of Shakespeare? Well edit “typewriter” to read “cocktail shaker,” and stick the monkeys in a well-stocked bar, and the banana-addled mixologists would come up with a Cameron’s Kick in about the same amount of time it’d take that set of simian scribes to work their way around to Titus Andronicus.
Like “Blood in the Sand” it’s another of those cocktails that didn’t really seem anywhere near likely enough that it would be tasty to work it’s way up the list.
Yet here it is, and I quite enjoyed it.
Sweet and tart. Puzzling and a bit exotic. Some elements of spice, and some elements of Scotch Whiskey.
It really doesn’t seem like it should work. But, it does.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Brain-Storm Cocktail
1/2 Wineglass Irish Whisky (1 1/2 oz Red Breast Whisky)
2 Dashes Benedictine (1 Barspoon Benedictine)
2 Dashes French Vermouth (1 Barspoon Noilly Prat Dry Vermouth)
Squeeze orange peel on top. (Drop peel into mixing glass.) Stir well and strain into cocktail glass.
I liked this one a lot, actually. It’s fairly subtle, as cocktails go. Whiskey, herbey, orange. Sophisticated, I’d go so far as to say.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Blackthorn Cocktail
3 Dashes Angostura Bitters
3 Dashes Absinthe (Verte de Fougerolles)
1/2 Irish Whisky (1 1/2 oz Redbreast Irish Whiskey)
1/2 French Vermouth (1 1/2 oz Noilly Prat Dry Vermouth)
Shake (stir – eje) well and strain into cocktail glass
The Blackthorn (Prunus spinosa) is a bushy, spiny relative of the plum. It is often planted as living barbed wire in rural landscaping. Its wood is quite hard and the one of the traditional materials from which Irish Shillelaghs are made. It is also used to make sturdy walking sticks. The fruit of the Blackthorn is called a sloe and is used to flavor sloe gin.
In the Cocktaildb there are 6 “Blackthorn” cocktails. Many, not surprisingly, involve sloe gin. This version is sometimes called the “Irish Blackthorn”.
It’s a pleasant cocktail, with the smell and taste of the Absinthe being the first thing you notice. The vermouth and Absinthe dominate the middle tastes. There seemed to be a phantom cherry-like taste in the finish. The Irish Whiskey, despite being fairly assertive and quite delicious, seemed to disappear into the cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
