3 Dashes Angostura Bitters
3 Dashes Absinthe (Verte de Fougerolles)
1/2 Irish Whisky (1 1/2 oz Redbreast Irish Whiskey)
1/2 French Vermouth (1 1/2 oz Noilly Prat Dry Vermouth)
Shake (stir – eje) well and strain into cocktail glass
The Blackthorn (Prunus spinosa) is a bushy, spiny relative of the plum. It is often planted as living barbed wire in rural landscaping. Its wood is quite hard and the one of the traditional materials from which Irish Shillelaghs are made. It is also used to make sturdy walking sticks. The fruit of the Blackthorn is called a sloe and is used to flavor sloe gin.
In the Cocktaildb there are 6 “Blackthorn” cocktails. Many, not surprisingly, involve sloe gin. This version is sometimes called the “Irish Blackthorn”.
It’s a pleasant cocktail, with the smell and taste of the Absinthe being the first thing you notice. The vermouth and Absinthe dominate the middle tastes. There seemed to be a phantom cherry-like taste in the finish. The Irish Whiskey, despite being fairly assertive and quite delicious, seemed to disappear into the cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.