For St. Patrick’s Day: The McGlashan
Need a little twist on St. Paddy’s Day? How about something a little spicy and sweet to go alongside that cornbeef? No, it’s not green, but it’s got the orange to go with the Irish flag.
I introduce the McGlashan.
A good kick in the ol’ arse out of New York. Starting with a strong base of Single Malt Irish Whiskey, complimented by a smooth sherry and topped off with acidity and spice.
Great for a warm spring evening by the bay.
- 1 1/2 ounces Knappogue Castle 12 year old single malt Irish whiskey (or any single malt of your choice) 10-12 year will do
- 3/4 ounce sherry
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce ginger syrup*
- 1 teaspoon orange-ginger marmalade
- 3 dashes Orinoco Bitters
- Garnish: freshly grated nutmeg
- *Ginger syrup: Combine 1 cup ginger juice, 1 cup granulated sugar and 4 cups water in a small saucepan and simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and allow to cool completely before using. Will keep, refrigerated and tightly sealed, for up to 1 week.
- Add the Single Malt Whiskey, sherry, lemon juice, ginger syrup, orange-ginger marmalade and orinoco bitters into a shaker with ice and shake until well-chilled.
- Double-strain into a rocks glass over fresh ice.
- Garnish with freshly grated nutmeg.
You can find more history on this cocktail on Liquour.com
Happy St. Patrick’s Day! Be sure to wear your green with your orange beverage!