Garnish:
2 skewered Luxardo Maraschino cherries & speared mint sprig bouquet
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 3/4 fl oz | Tennessee whiskey |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Luxardo Maraschino liqueur |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/4 fl oz | Chilled water (optional) |
Read about cocktail measures and measuring.
History:
Adapted from a recipe created in 2011 by Sierra Zimei, cocktail director at Seasons Bar and Lounge in the Four Seasons Hotel in San Francisco, USA. This cocktail's notoriety was helped by its being included in Gary "gaz" Regan's 101 Best New Cocktails of 2011. Originally made with 60ml rye whiskey, 22.5ml maraschino liqueur, and 15ml lemon juice, but given the name, Tennessee whiskey seemed more appropriate. And, I should add, I've played with the proportions.
Alcohol content:
- 1.2 standard drinks
- 19.12% alc./vol. (38.24° proof)
- 17.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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