Irish Whiskey cocktail
This Friday, in advance of St. Patrick’s Day parades and the actual celebratory day, try an Irish Whiskey Cocktail.
It’s more than just whiskey. This cocktail with its unusual blend of liqueurs appears in the 1964 edition of Old Mr. Boston De Luxe Official Bartender’s Guide, but it’s likely far older because of its use of Absinthe. The 1964 guide calls for an Absinthe substitute; the original anise-flavored spirit was illegal in the United States at the time of publication. Absinthe was banned in the United States and much of Europe in 1915, so this cocktail’s creation likely dates before then.
Absinthe is now once again available for use in the States and elsewhere, so it’s best to use that instead of its most common substitute over the years, Pernod.
What you’ll need: Irish Whiskey, Curaçao, Absinthe, Maraschino, and Bitters
In a shaker over cracked ice, pour 3 ounces of whiskey and add in one teaspoon each of Curaçao, Absinthe (or a substitute), and maraschino liqueur. Add in a dash or two of bitters. Then shake and strain into a cocktail glass. Garnish with an olive (or alternatively–and preferred–a maraschino cherry).
How I like it: I upped the portions from the original recipe in keeping with modern conventions. You can use an Irish Whiskey, like Jameson’s, or your favorite whiskey of choice. For a little extra flavor, try Irish Mist. It’s flavored with honey and spices and makes for a sweeter, sophisticated drink. Now, I can’t quite understand why an olive was originally chosen as a garnish. It seems such an odd choice. If you’re using maraschino liqueur (or juice in a pinch), then it makes far more sense to use a cherry!
Sláinte and drink responsibly!
