Friday, March 16, 2012

belfast fix

2 oz Irish Whiskey (Knappogue Castle 1995)
3/4 oz Irish Breakfast Tea Syrup (1:1) (*)
1/2 oz Lemon Juice

Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.
(*) Since Irish Breakfast Tea is often Assam mixed with other black teas, using Assam or a regular black tea will work in a pinch. Make the syrup with an equal part of hot tea and sugar; stir until dissolved and then cool.
For Thursday Drink Night on Mixoloseum yesterday, the theme was "Irish" in anticipation of St. Patrick's Day on Saturday. I am jumping out of chronological order and posting this one now just in case people wanted to try it tomorrow for the holiday. The event's instructions were to craft recipes using one or more Irish ingredients, and I opted for Irish whiskey and breakfast tea and formulated them into a classic Fix. The drink that I dubbed the Belfast Fix began with a lemon oil aroma that contained wafts of the whiskey. The sweet malty and lemon sip pleasantly gave way to black tea and whiskey notes on the swallow.

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