New York City bartender Phil Ward’s contributions to the cocktail industry are immeasurable. A veteran of local cocktail institutions Pegu Club, Flatiron Lounge, Long Island Bar, and Death & Co, Ward also owned Mayahuel, a widely beloved Manhattan bar credited with bolstering the agave spirits boom within the contemporary cocktail scene. Over the course of his career so far, Ward has amassed an impressive roster of original modern classics—perhaps most notably the Oaxaca Old Fashioned—that will likely remain in rotation at bars across the globe for years.
Though perhaps not as widely-known as Ward’s Old Fashioned variation, the Good Cork recipe from Mayahuel is just as interesting to make—and equally fun to drink. Sure, mezcal and Irish whiskey are an unlikely pair, but alongside Benedictine and a couple dashes of Peychaud’s bitters, this winning combination is the slightly smoky, spirit-forward nightcap you never knew you needed.
- 1 ounce Irish whiskey
- 1 ounce mezcal
- 1/2 ounce Benedictine
- 2 dashes Peychaud’s bitters
- Garnish: apple slice
Add the Irish whiskey, mezcal, Benedictine, and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an apple slice.