So much of this cocktail has been done before in one way or another, but it's never been done quite this good. A twist on the classic Whiskey with a splash of juice--a staple of St. Patrick's Day in American bars--shows up again with the good stuff. Knappogue Castle is one of the maltiest Irish whiskies. It stands out a little more than most Irish whiskies when mixed with juice and soda. Additionally, fresh-squeezed Fuji apple juice is brighter and fresher than juice you can buy in the store. Together, these flavors balance and make for a wonderful long drink.
Unpeated malt whiskies take on an apple or pear-like aroma at 12 years of age. Using a honey syrup as a sweetener instead of sugar plays right to this drink's strong suit. I juiced the Fuji apple for this cocktail by hand, which was no picnic and I don't recommend doing it. I wonder how the bartender's at Death & Co. did it with their juicers.
- 1 1/2 oz. Knappogue Castle 12-year Irish whiskey
- 1 1/2 oz. Fuji apple juice
- 3/4 oz. lemon juice
- 1/2 oz. acacia honey syrup
- basil sprig garnish
Short shake all the ingredients except garnishes with only 3 ice cubes) Strain into a Pilsner glass with crushed ice. Garnish with the basil sprig.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com