Garnish:
Lemon zest twist
How to make:
STIR first 4 ingredients with ice and strain into chilled glass. Dash absinthe into surface of drink and then stroke barspoon once through drink (rather than stir in).
| 1 1⁄2 fl oz | Irish whiskey |
| 3⁄4 fl oz | Martini Rosso sweet vermouth |
| 3⁄4 fl oz | Noilly Prat Extra Dry |
| 2 dash | Boker's bitters |
| 3 dash | La Fee Parisienne absinthe |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
The original equal parts whiskey and dry vermouth recipe is way too dry, so in time for Saint Patrick's Day 2016, we experimented and concluded that splitting the vermouth proportion evenly between dry and sweet vermouths was the 'perfect' solution, producing an aromatic balanced cocktail with faint hints of anise from the absinthe.
History:
This cocktail first appeared (as Black Thorn Irish) in Harry Johnson's 1900 Bartender's Manual where he stipulates "3 or 4 dashes of absinthe; 3 or 4 dashes of bitters (Boker's genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Irish whiskey."
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