Friday, May 11, 2012

irish mermaid

1 3/4 oz Irish Whiskey (Knappogue Castle 1995)
1/2 oz Cherry Heering
1/2 oz Aperol
1/4 oz Orgeat (BG Reynolds)
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist and a cherry (either a black brandied one reduced with Cherry Heering or a Luxardo Maraschino one).

On Wednesday last week, I decided to make Max La Rocca's Irish Mermaid that he created at Barcelona's Ohla Hotel bar. While the Irish part was understandable from the spirit choice, Max explained the curious part of the name as a "homage to the statue of the Little Mermaid in Copenhagen which is where Cherry Heering liqueur comes from." The mermaid was sculpted in 1913 in honor of the Hans Christian Andersen fairy tale, and it soon became an iconic landmark in the city.
The Irish Mermaid greeted the nose with orange oils and Irish whiskey's soft malt notes. The Aperol combined with elements of the cherry liqueur to conjure an almost sweet vermouth like flavor on the sip. Next, the swallow began with the Irish whiskey followed by a delightful pairing of cherry and almond along with lingering spice notes. I was impressed at how well such a small amount of orgeat stood out in the drink perhaps due to being mixed with such a soft spirit.

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