Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Laird's Straight Bottled in Bond |
| 1 1⁄2 fl oz | Irish whiskey |
| 1⁄4 fl oz | Giffard Parfait Amour |
| 1⁄4 fl oz | Jägermeister |
| 1⁄6 fl oz | Demerara sugar syrup (2 sugar to 1 water) |
| 1 dash | Jerry Thomas bitters |
| 1 dash | Angostura Orange Bitters |
Comment:
Boozy and floral with a hint of sweetness to smooth and harmonise, this after-dinner cocktail, originally served straight-up in a coupe (as presented here) but we prefer ours on-the-rocks.
About:
Adapted from a recipe created in 2017 by Madeleine Rapp at The Dead Rabbit Grocery & Grog, New York, New York City, USA. Drink courtesy of gazregan.com.
