My Fair Gael

Description
Irish whiskey, Peychaud's Bitters, Lemon juice, Simple syrup, Lemon peel, Herbal liqueur
Instructions
In a pint glass muddle sugar and bitters. Add remaining ingredients, ice then shake and strain into a chilled cocktail glass. Garnish with a lemon twist.
Notes
My take on The Laphroaig Project. This version is more approachable for those who may be less experienced with the complexity (yet fantastic drink mind you) of that beverage.
Cocktail summary
Yield
Drink
Year2011
Created & posted by
sjdiaz21's picture
sjdiaz21 on 12/03/2011
AuthenticityOriginal creation

Comments

sjdiaz21's picture

I up'd the whiskey to 2oz and decided to use a tsp of simple syrup. After trying this again today, I felt it needed a little more whiskey in sip as it was a bit too light. Given, Irish whiskeys are usually lighter in style this is still a great intro to whiskey cocktails. You could also use 1/2tsp of simple syrup if you like it a little less sweet, given the amounts of Chartreuse, but my sweet tooth likes a tsp just fine.

Dan's picture

Sounds like a great recipe, and a good intro to Scotch-like cocktails. I'll definitely be trying this!

The instructions seem to have a bug. If you put the lemon juice, sugar, and bitters into an ice-filled mixing glass, how can you muddle them? You don't seem to be muddling the lemon itself, so perhaps we could measure the juice by volume (which is much more reproducible by other people). Maybe something like 1/2 oz lemon juice with instructions like "muddle sugar cube, bitters and lemon juice, add rest and ice, shake, strain, straight up, cocktail glass, garnish". We assume a knowledgeable reader so that basic instructions don't have to be repeated in every recipe.

Also, feel free to put your real name in as creator, if you'd like.

sjdiaz21's picture

Good catch Dan, I rewrote the instructions. Thanks a bunch and hope you enjoy it!

Zachary Pearson's picture

Curated to fix Peychaud's Bitters and Yellow Chartreuse.

From other users

A nice herbal whiskey sour. Better to use lemon juice as the muddled lemon looses a lot of the volume in the tin. Try 1/2 oz lemon, plus some expressed peel. (4 stars)

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