Created by Meaghan Dorman, Bar Director at New York’s Raines Law Room and Dear Irving, the cocktail is inspired by her Dublin-born Grandma Dee. It showcases the bright stone fruit and cereal grain notes of the spirit. “There was no occasion too small for Dee to host a party, often with a made-from-scratch pie,” says Dorman. “The baking spice notes and a hint of Northeast apple complement the whisky. It reminds me of my very first introduction to hosting, which came from our family legend herself.”
– Refroidir verre
– Dans un shaker
– 1.5 oz irish whisky
– 0.75 oz sirop de cannelle (ou 0.25 oz fireball + 0.5 oz sirop simple)
– 0.75 oz jus de pomme
– 0.25 oz jus de citron
– Bsp brandy d’apricot
– 2 trait Peychaud’s
– Shaker
– Purger le verre de l’eau résiduelle
– Double strain dans le verre
– Ajouter la Glace
– Former une boule de crushe iced
– Topper avec Peychaud pour colorer la cruched ice
– Garnish
– Spray abricot brandy