While foraging for Irish whiskey cocktails for St. Patrick’s Day, I got an emil from GreggO this morning about this drink, created by our pal Jackson Cannon at Boston’s Eastern Standard. This looks fantastic, and I’ll bet it’d be super deadly with Irish brown bread.
Bushmills in the Afternoon
Adapted from Jackson Cannon, Eastern Standard, Boston)
1/2 slice (about 3/4-inch thick) of artisanal wheat bread or Irish brown bread.
2 ounces Bushmills Irish whiskey.
1/2 ounce honey syrup (1 part honey dissolved in 1 part warm water).
1/2 ounce fresh orange juice.
Dash of Regans’ Orange Bitters No. 6 (or other orange bitters).
Freshly grated cinnamon, for garnish.
In a mixing glass, muddle the bread with the whiskey for 1 minute, then pass the mixture through a tea strainer into a cocktail shaker, pressing on the bread to extract all of the whiskey (you should get about 1-1/2 ounces). Add the egg, honey syrup, orange juice and bitters and shake vigorously for 30 seconds. Fill the shaker with ice and shake vigorously for 30 seconds to 1 minute longer, until the drink is frothy and well-chilled. Strain into a cocktail glass and garnish with a small pinch of freshly grated cinnamon.
Oh Jaysis … this was really, really feckin’ good.