Bartender Rory Toolan’s recipe was inspired by the Slane Castle Music Festival. He let the triple-casked Irish whiskey be the star and added a few other simple ingredients to play up the floral notes of the spirit. The resulting cocktail is boozy and bright—perfect for a festival concert.
- 2 oz Slane Irish whiskey
- 3/4 oz Byrrh quinquina
- 1/2 oz Suze
- 1 dash Angostura bitters
- Garnish: Grapefruit peel
Add all the ingredients to a mixing glass with ice and stir until cold.
Strain into a chilled coupe.
Express oil from a grapefruit peel. Place peel on the lip of the glass.