Trembling Bell (Death & Co. Recipe)

 

My final St. Patrick's Day cocktail for the year looks a lot like the last one, a little like a cloudy sour. That's due to the honey syrup and chamomile-infused rye. Believe it or not, this is a stirred drink! There is no juice, and it did taste boozy, but overall it was super fruity. 

If I did anything a little unorthodox with this recipe, it was substituting peach flavored bourbon for creme de peche. There's nothing like that in Virginia, but I know that a creme de peche is sweet and will have a candy-like peach presence. Evan Williams peach bourbon has the right flavor (a little too much of it) but it needs the sugar from the honey syrup to balance. I did not change the protestations at all. 

For all the fuss of being Irish, this cocktail is mostly an infused rye drink. Again, I'm opting for the malt characteristics of Virginia Distilling Company's Brewer's Batch for this cocktail instead of any run of the mill blended Irish whiskey. It has the malt requirement to give heft to rye and honey.

• 1 1/2 oz. chamomile-infused Rittenhouse rye
• 1 oz. Knappogue Castle 12-Year Irish whiskey (Virginia Distilling Company Brewer's Batch used)
• 3/4 oz. Cocchi Americano (Dolin Blanc used)
• 1 tsp. Massenez creme de peche (Evan William's peach whiskey used)
• 1/2 tsp. honey syrup
• 1 lemon twist 

Combine all ingredients except twist in a mixing glass with ice. Stir and strain into a chilled coupe. Twist lemon zest over the drink and discard.