Jake Larowe, the bar manager at Los Angeles’ Birds & Bees, created this drink, whose name is an homage to the famous Van Morrison song, a few years ago when he was trying to figure out what to do with a few bottles of moonshine he had hanging around the bar. He says moonshine mixes especially well with herbal and bitter flavors such as apéritifs, digestifs, amaros and vermouths. This cocktail at the 1950s underground bar is a sweet, herbal sipper with a full body from start to finish.
- 2 ounces corn whiskey
- 1/2 ounce Cocchi Americano aperitivo
- 1/2 ounce dry vermouth
- 1/4 ounce green Chartreuse
- 1/4 ounce maraschino liqueur
- 1 dash orange bitters
- Garnish: orange peel
Add corn whiskey, Cocchi Americano Aperitivo, dry vermouth, green Chartreuse, maraschino liqueur and orange bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe.
Express the oil from an orange peel and drop in the peel to garnish.