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