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

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

  • 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.