Name: Commander in Chief
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Single pot still Irish whiskey; 15 ml Pommeau du Normandie; 2.5 ml Apricot brandy liqueur; 15 ml Verjuice; 2.5 ml Passion fruit syrup; 2 Angostura or other aromatic bitters

Serve in a

Nick & Nora glass

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 1/2 fl oz	Single pot still Irish whiskey
1/2 fl oz	Pommeau du Normandie
1/12 fl oz	Giffard Abricot du Roussillon
1/2 fl oz	Verjuice
1/12 fl oz	Passion fruit syrup
2 dash	Angostura Aromatic Bitters
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Giffard Abricot du Roussillon, 70cl

£ 18.95 £ 0.05 per cocktail, makes 350 Giffard Passion Fruit Syrup, 100cl

£ 7.45 £ 0.01 per cocktail, makes 500 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.23 per cocktail, makes 50

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Single pot still Irish whiskey gives this Commander backbone while verjus adds a stiff upper lip, but this Chief has heart and soul in the form of passion fruit, apricot liqueur, and Pommeau de Normandie.

Gentle

Boozy

Sweet

Dry/sour

More Boozy cocktails
More Sour cocktails

History:

Adapted from a recipe created by Jillian Vose at The Dead Rabbit, New York City, USA. Jillian's original recipe calls for the whisky to be split between 15ml Redbreast 12-year-old and 30ml Green Spot Irish whiskeys.

More cocktails by Jillian Vose