Name: Good Cork
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Mezcal; 30 ml Pot still whiskey; 15 ml Bénédictine D.O.M.; 2 dash Creole bitters

Ingredients

1 fl oz

Del Maguey Vida Clásico Mezcal

1 fl oz

Single pot still Irish whiskey

1/2 fl oz

Bénédictine D.O.M. liqueur

2 dash

Peychaud's or other Creole-style bitters

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of apple slice.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Garnish with apple slice.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Good Cork contains 179 calories

Alcohol content:

1.7 standard drinks
32.12% alc./vol. (64.24° proof)
24.3 grams of pure alcohol

Comments & Discussion

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Caspian Berggren Premium Member 32w

Not sure why the relatively low user score. To me it's absolutely delicious. The Mezcal is softened by the Benedictine with the Irish whiskey giving some oak and shortbread on the finish. It's a wonderful drink honestly.

Stephen Curtin 2y

The Del Maguey Vida was a little smoky for my taste to begin with, but after a while, when my rock of ice melted a bit and my drink became more diluted, I began to enjoy it more.

Calvin Grant Premium Member 2y

Tasted great with bourbon, can't wait to try it with an appropriate Irish Whiskey. Bénédictine is such a heavy lifter, a must have in the bar. Ditto Peychaud's.

Calvin Grant Premium Member 24w

Getting closer. Banhez and Black Bush. Seriously, fantastic. Greenspot or Redbreast is on the shopping list...

Fernando Yu 4y

Interesting and boozy!

[removed] 4y

Comment removed

Simon Difford Verified User Premium Member 4y

Using Islay whisky in place of mezcal may make a tasty cocktail but it would be a very different one. As for proportions, that would to a degree depend on what Islay whisky you use. Best bet is to give the recipe above with your substitution a try.

Chris Brislawn 3y

I made it as directed, using Jameson instead of Busker (which I didn't have), and liked it. The problem for you is that mezcal is easily as "smoky" as most Islay scotch whiskys so diluting Islay with Irish *and* tequila doesn't sound right, but nor does using one of the fashionable "peat monster" scotches currently available. Instead, drop the Irish and try an ounce each of Islay and tequila; it'll be different but more in the spirit of the recipe (I think; have to try it myself now).