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Gaelic for “mountain mist,” this cocktail fuses a bright-eyed combo of rosemary-infused tea, honey and citrus with the double-distilled Michael Collins whiskey.
1 1/2 oz. Michael Collins blended Irish whiskey
1 oz. Rosemary-Irish Breakfast tea (see below)
1/2 oz. honey syrup (equal parts honey and water)
1/4 oz. fresh lemon juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: fresh rosemary sprig
Combine ingredients in a shaker with ice and shake until chilled. Strain into a coupe and garnish.
For the Rosemary-Irish Breakfast tea, steep 5 bruised rosemary sprigs in 1 pint of strongly brewed black tea, such as Assam or Irish Breakfast. Chill and fine strain.
Stephen Siebert, Village Whiskey, Philadelphia
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