Irish cocktail 

Irish cocktail

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.

         
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Ingredients

  • 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)

Instructions

  1. To make the Usquebaugh Cordial:
  2. Slow method –
  3. Add all the ingredients to the whiskey (I use a mason jar) and refrigerate
  4. It will take about two weeks to infuse but shake the jar every couple of days to help release the flavors.
  5. Fast method –
  6. 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.
  7. Put the mixture in your mason jar and leave at room temperature. It will be ready in 24 – 48 hours.
  8. To make the Irish Cocktail:
  9. In a snifter, add a dash of Pernod. Roll it around to coat the inside of the glass then discard any excess
  10. Add a dash of simple syrup if desired
  11. Add the whiskey (if you used simple syrup then just gently stir the mix at this time)
  12. Fill the glass with cracked ice
  13. Float a little cognac on top
  14. 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.

 

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