Tuesday, May 22, 2012

bittah walshie

2 oz Plymouth Gin
3/4 oz Angostura Bitters
1/2 oz Lime Juice
1/2 oz Orgeat
1/4 oz Curaçao

Shake with ice and strain into a cocktail coupe glass.

For my next drink at Stoddard's, I asked bartender Eric Cross for the Bittah Walshie. The cocktail was credited to Boston legend Ryan McGrale perhaps in honor of Stoddard's bar manager Jamie Walsh. With the heavy dose of Angostura Bitters along with lime juice, orgeat, and orange liqueur, the Bitter Walshie reminded me a little of Giuseppe Gonzalez's Stormy Mai Tai albeit with a less tropical feel.
The Bittah Walshie conjured an allspice and clove bouquet that led into a cherry, citrus, and almond sip. The swallow presented more of the Angostura Bitter's spices along with lime tartness and the gin's juniper notes.


Jordan said...

It's pretty amazing what can be done with hefty doses of Angostura bitters. They're going to have to start selling bigger bottles one of these days.

frederic said...

We can get it in 16 oz bottles here which is 2/3's of a regular 750mL. It's not a new trick, just one that had been forgotten for a while (Charles H. Baker wrote about it in the 1930s, and there are some other healthy Ango drinks before that).

Alex said...

I've had a couple of other drinks that use bitters in a significant amount and this is definitely one of the better cocktails that utilize that somewhat rare trick. The bitterness is kept nicely in check and the orgeat does wonders to help achieve that.