Garnish:
Mint leaf
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Irish whiskey |
| 1 1⁄2 fl oz | Noilly Prat Extra Dry |
| 1⁄2 fl oz | Green Chartreuse liqueur |
| 1⁄2 fl oz | Giffard Peppermint Pastille crème de menthe |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
One for St Patrick's Day.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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