Gorgeous Gus

Joy Richard takes Irish whiskey in a tropical direction in this drink rich with the flavors of almondy orgeat and Chartreuse. 

2 oz. Irish whiskey
3/4 oz. green Chartreuse
1/2 oz. orgeat
1 oz. pineapple juice
1 dash Peychaud’s bitters
Tools: cocktail shaker, strainer, atomizer (optional)
Glass: highball
Garnish: Peychaud’s bitters; Irish whiskey cherries; half-wheel of orange

Combine ingredients in a shaker and fill with ice. Shake until chilled; strain into a highball glass filled with fresh ice. Garnish with a spritz of Peychaud’s bitters from an atomizer (optional, or dash bitters on top of the drink), two Irish whiskey cherries (see below) and half-wheel of orange.

Irish whiskey cherries: Wash, de-stem and pit 4 cups fresh Bing cherries. In a saucepan, combine 2 cups of granulated sugar and 2 cups water over medium heat, whisking until the sugar is dissolved. Reduce heat to a simmer and add the cherries; simmer 15 minutes. Remove from heat and add 1 cup of Irish whiskey. Let cool completely, then keep refrigerated in an airtight container. 

Joy Richard, Franklin Southie, Boston

RELATED CONTENT

Check out Paul Clarke’s feature on Irish whiskey in the Sept/Oct 2011 issue.