1/2 Paddy Irish Whisky. (1 oz Bushmill’s 10 Year Single Malt Irish Whiskey)
1/2 Italian Vermouth. (1 oz Dolin Vermouth Rouge)
1 Dash Angostura Bitters.
Shake (I stirred) well and strain into cocktail glass.
I thought the milder Irish Whiskey and milder Dolin Rouge would combine well in this cocktial. I was wrong.
To be honest, I just don’t like the Dolin Rouge as a mixer with any whiskey I have tried so far. In this case, it seems to highlight the flabby, malty flavors of the whiskey. The drink also ends up tasting a bit watery. Maybe I should have been a bit more generous with the bitters? Or maybe my Dolin Rouge has expired.
After this failure, whenever whiskey is called for, I’m back to Martini and Rossi Sweet Vermouth. Or Carpano Antica, if I’m feeling flush.
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.