2 Dashes Absinthe. (2/3 tsp. Marteau Verte Classique Absinthe)
2 Dashes Curacao. (2/3 tsp. Luxardo Triplum)
1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)
1 dash Angostura Bitters.
1/2 Glass Irish Whisky. (1 oz Redbreast Irish Whiskey)
Shake well (stir, please) and strain into cocktail glass. Add olive and squeeze orange peel on top.
I was very tempted to double the whiskey in this one, but I restrained myself, and put it in my tiniest glass.
Pretty much an “Improved Irish Whiskey Cocktail”. To me, the portion of Absinthe seems a bit large for the small amount of Whiskey in this particular cocktail. Washing the glass with, or a single dash of, Absinthe would probably be plenty. And at that point, you’d have a very tasty cocktail indeed.
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.