I’ve had this recipe, ripped from Imbibe Magazine, on my fridge for the better part of the year. Finally whipped a few up in recent days — and they’re quite tasty. The original recipe is noted here, but I recommend easing up on the St. Germain, maraschino, and honey syrup by at least 25 percent of the noted volumes. Maybe add extra bitters (though I was lacking the Barrel Aged Bitters, instead using Fee’s Old Fashion Bitters). Also subbed in Dewar’s 18-year for Chivas 12-year and a straight-up maraschino cherry. Really nice interplay between the whisky, the bitters, and the sweet fruit character. The big ice cube (I used a Japanese ice ball) is a must!
2 oz. Chivas 12-year-old blended scotch whisky
1/2 oz. St. Germain liqueur
1/2 oz. maraschino liqueur
1/2 oz. honey syrup (honey diluted 1:1 with water)
2 dashes Fee Brothers Barrel Aged Bitters
Stir ingredients in mixing glass, strain into a glass with a large ice cube and garnish with an orange twist and a rye-soaked cherry.
- Original Recipe: The Downtown Casino
- Recipe: Day of the Dead Cocktails, 2014
- Recipe: St. Patrick’s Day Cocktails 2015
- Holiday Recipe: Cockspur Silver Belle