Whether you’re Irish or you just appreciate a good cocktail, then the combination of whiskey, spices and cognac will satisfy. And that’s no blarney.
The drink is based on my version of Irish Usquebaugh Cordial. It uses quite a lot of ingredients but is as easy to make as an Irish coffee.
- For the Usquebaugh Cordial:
- 1 1/2 cups Irish whiskey
- 1/4 cup raisins
- 2 1/2 dried calimyrna figs, sliced
- 4 cloves
- 2 strips orange peel (skin only, no pith)
- 1/4 tsp coriander
- Sprinkle of dried cardomom
- 2 dashes nutmeg powder
- For the Irish Cocktail:
- 2 oz usquebaugh cordial
- Dash of Pernod
- Cognac for floater
- Simple syrup (optional)
- To make the Usquebaugh Cordial:
- Slow method –
- Add all the ingredients to the whiskey (I use a mason jar) and refrigerate
- It will take about two weeks to infuse but shake the jar every couple of days to help release the flavors.
- Fast method –
- Warm the whiskey with all the ingredients over a very low heat for just a few minutes. Do NOT simmer, do not even allow a single bubble to appear. It should be no warmer than a baby’s bottle.
- Put the mixture in your mason jar and leave at room temperature. It will be ready in 24 – 48 hours.
- To make the Irish Cocktail:
- In a snifter, add a dash of Pernod. Roll it around to coat the inside of the glass then discard any excess
- Add a dash of simple syrup if desired
- Add the whiskey (if you used simple syrup then just gently stir the mix at this time)
- Fill the glass with cracked ice
- Float a little cognac on top
- Take a good swallow so that you draw the usquebaugh through the cognac with a little of the Pernod. Roll it around your tongue to savor the flavor and say “Slainte” to the Little People.