How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Redcurrant bunch laid across rim
Irish whiskey is often matured in oloroso sherry seasoned casks so it's no surprise that whiskey and sherry blend harmoniously in this cocktail, with lemon tartness balanced by rich red currant syrup.
A voraciously pink Parisian special from the 1920s, this cocktail first appears in print in Harry McElhone’s 1927 Barflies and Cocktails with the recipe "1/3 Scotch whisky, 1/3 sherry, 1/6 lemon juice, 1/6 groseille syrup. Shake well and strain into cocktail glass.” McElhone credits the recipe to “Artists Bar, Rue Pigalle, Paris.”
Exactly the same recipe appears three years later in Harry Craddock's 1930 The Savoy Cocktail Book with the comment, "This is the genuine 'Ink of Inspiration' imbibed at the Bal Bullier, Paris". Craddock also credits the Artists' Club, Paris. The Bal Bullier, that Craddock refers to was a famous ballroom opened by François Bullier in the mid-nineteenth century at 39 Avenue Georges Bernanos, Paris. It closed in 1940.