Cocktail & Other Recipes By Spirit Other Whiskey Cocktails

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Liquor.com

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Published 07/10/17
Image: Brent Herrig

This crowd-pleasing cocktail comes from Harrison Ginsberg, who created it while working at The Dead Rabbit in New York City and uses Tullamore D.E.W. 12-year-old as its whiskey base. Bitters, ginger syrup, sherry, apple brandy and even Guinness are added to the party. All the ingredients are shaken, strained and served with a nutmeg garnish.

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Ingredients

Steps

  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a cocktail or coupe glass.

  3. Garnish with grated nutmeg.

*White miso cane syrup: Place 16 oz water and 2 tbsp miso paste in a stainless steel pot, and heat at 180 degrees, stirring frequently until the paste is completely dissolved. Add 4 cups cane sugar, and increase the temp to 210 degrees, bringing to a boil and stirring occasionally. Remove from heat, and allow to cool at room temperature for 30 minutes. Bottle, label and store in a refrigerator.

*Ginger syrup: Add 16 oz ginger juice and 16 oz white sugar to a stainless steel pot, and heat at 160 degrees F for 45 minutes. Remove from heat, and allow to cool at room temperature. Strain through a cheesecloth. Bottle, label and store in a refrigerator.