Garnish:
Green olive in the glass or mint leaf
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | The Busker Blended Irish Whiskey |
| 1 1/2 fl oz | Strucchi Dry Vermouth |
| 1/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1/4 fl oz | Giffard Peppermint Pastille crème de menthe |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
A cocktail best enjoyed as an after-dinner refresher on St. Patrick's Day.
History:
Adapted from a recipe in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (2nd Edition).
SHAMROCK COCKTAIL
Hugo R. Ensslin, 1917
½ Irish Whiskey
½ French Vermouth
3 dashes Chartreuse (green)
3 dashes Crème de Menthe
Stir well with cracked ice, strain and serve with an olive in the glass.
The Shamrock also notably appears in Harry Craddock's 1930 The Savoy Cocktail Book.
SHAMROCK COCKTAIL.
Harry Craddock, 1930
3 Dashes Green Crème de Menthe.
3 Dashes Green Chartreuse.
½ French Vermouth.
½ Irish Whisky.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.9 standard drinks
- 23.95% alc./vol. (47.9° proof)
- 26.9 grams of pure alcohol
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