3/4 oz Lemon Juice
1/2 oz Sweet Vermouth
1/2 oz Honey Syrup (1:1)
Shake with ice and strain into a Collins glass filled with ice. Top with soda water and garnish with a lemon twist.
Wednesday, September 25, 2013
the copywriter
2 oz Irish Whiskey (Knappogue Castle 1995)
3/4 oz Lemon Juice
1/2 oz Sweet Vermouth
1/2 oz Honey Syrup (1:1)
Shake with ice and strain into a Collins glass filled with ice. Top with soda water and garnish with a lemon twist.
Two Saturdays ago, I decided to make a Highball that I spotted on SeriousEats called the Copywriter. The recipe was created by Steven Weiss of Craftbar in New York City, and I was drawn towards it because it seemed like a tall and less herbal version of John McElroy's Sacrilege. Once mixed, the Copywriter offered a lemon oil and Irish whiskey aroma. A lemon, grape, honey, and malt medley on the sip slid into a smoothed whiskey swallow with floral notes.
3/4 oz Lemon Juice
1/2 oz Sweet Vermouth
1/2 oz Honey Syrup (1:1)
Shake with ice and strain into a Collins glass filled with ice. Top with soda water and garnish with a lemon twist.
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3 comments:
Do you think Dolin Blanc would be sweet enough or would you go with a Cinzano or Martini Bianco ?
When I write sweet vermouth, I mean the red stuff (a/k/a italian vermouth regardless of what country it is made). Bianco would work here though too and the honey would take care of any sweetness difference.
Ok, thanks ! I just thought it looked too light to have any red vermouth in it, but I guess that soda water dillutes it pretty much.
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