The second of my recent attempts at an aromatic Irish whiskey cocktail. So far, I’ve done two subtle variations, one with sweet vermouth and the other with Cocchi Americano Rosa, and both are more successful than my last try with an aromatic cocktail. (See previous post.) Curaçao turns out to be a great addition, rich yet bright.
John McCormack
- 2 oz Irish whiskey
- 1/2 oz Cocchi Americano Rosa (or sweet vermouth)
- 1/4 oz curaçao
Stir with ice and strain into a chilled cocktail glass. Lemon twist.
ROWEN, FOGGED IN LOUNGE
This is where I wanted to end up: fresh, light and lively, red citrus and herbs complimenting the whiskey. The vermouth version is good but I’m liking the Cocchi a lot at the moment.
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