Name: Irish Cocktail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Irish whiskey; 1.25 ml Orange Curaçao liqueur; 1.25 ml Maraschino liqueur; 1 Absinthe verte; 1 Boker's bitters

Serve in a

Nick & Nora glass

Garnish:

Orange zest twist (discarded) & olive

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Irish whiskey
1/24 fl oz	Orange Curaçao liqueur
1/24 fl oz	Luxardo Maraschino liqueur
1 dash	La Fée Parisienne absinthe
1 dash	Boker's bitters
Loading...

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Buy direct from

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

Pierre Ferrand Curacao, 70cl

£ 30.75 £ 0.04 per cocktail, makes 700 Luxardo Maraschino liqueur, 70cl

£ 31.45 £ 0.04 per cocktail, makes 700 La Fée Parisienne absinthe, 70cl

£ 43.95 £ 0.13 per cocktail, makes 350 The Bitter Truth Bogart's Bitters, 35cl

£ 28.75 £ 0.16 per cocktail, makes 175

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Be the first to comment

Review:

STIR well and strain into an icy cold glass and this subtly flavoured whiskey cocktail is a delicious way to chase a good evening.

Gentle

Boozy

Sweet

Dry/sour

More Very boozy cocktails
More Sour cocktails

History:

Adapted from Harry Johnson's 1900 Bartenders' Manual. The Irish Cocktail also featured in:

- Harry MacElhone's 1927 Barflies and Cocktails garnished with a "medium-sized olive and squeeze lemon peel on top"

- Harry Craddock's 1930 The Savoy Cocktail Book garnished with a "olive and squeeze orange peel on top"

- Patrick Gavin Duffy's 1934 Official Mixer's Manual also with a "olive and squeeze orange peel on top"