Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
The New And Improved Whiskey Cocktail
Cocktails & Beverages from Issue 4 – Fall / Winter 2014 – Cocoon
The season’s best defroster. (pictured right)
Gather Journal
The New And Improved Whiskey Cocktail
Co-owner/head bartender at New York’s Dead Rabbit Grocery & Grog, Jack McGarry, created a singular take on the archetypal whiskey drink, absinthe giving it a shot of intensity and an anise-laced aroma.
makes 1 cocktail (pictured right)
- 2 oz (1⁄4 cup) Jameson Black Barrel Irish Whiskey
- ½ oz (1 Tbsp) Combier Elisir
- ½ oz (1 Tbsp) Luxardo Maraschino
- ¼ oz (1⁄2 Tbsp) Pernod Absinthe
- 3 dashes Bittertruth Creole Bitters
- 3 dashes Bittermens Orange Cream Citrate
- lemon peel
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1
Add whiskey, liqueurs, absinthe, and both bitters to a mixing glass. Add ice and stir until ice cold. Strain into a pre-chilled cocktail glass and finish with oils squeezed from a piece of lemon skin. No garnish.
