Irish Rover [Cocktail Recipe]
December 16, 2020 –––––– Whisky Advocate
“The floral notes of the chamomile syrup complement the robust Irish whiskey, while the bright acidity of the sparkling wine along with the lemon juice makes for a very well-balanced cocktail,” says Adam Robinson, owner of Deadshot in Portland, Oregon and creator of the Irish Rover.
- 1½ oz. Tullamore D.E.W. Irish whiskey (or other blended Irish whiskey)
- ½ oz. Lustau Capataz Andres cream sherry (or other cream sherry)
- ¾ oz. lemon juice
- ½ oz. chamomile syrup (recipe below)
- 1 barspoon honey
- 2 dashes aromatic bitters
- 1½ oz. brut champagne
- Lemon slice and a spritz of Laphroaig 10 year old (or other peated scotch) for garnish
Combine the first six ingredients in a shaker. Add ice and shake until cold. Add champagne to the shaker, then strain into an ice-filled double Old Fashioned glass. Spritz the surface with peated scotch and garnish with lemon slice.
- 2 cups water
- ¼ cup dried chamomile flowers (available on amazon.com)
- 2 cups sugar
Bring water to a boil. Add chamomile flowers, turn heat to low, and simmer for 2 minutes. Remove from heat and let sit for 20 minutes. Strain through cheesecloth. Stir in sugar until dissolved. Store refrigerated for up to two weeks in a sealed glass bottle.
FROM THE SPRING 2020 ISSUE.