Saturday, June 29, 2019

knight takes bishop

2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Apricot Liqueur (Combier)
1/2 oz Palo Cortado Sherry (Lustau Amontillado)
1 Egg White

Shake once without and once with ice, strain into a rocks glass with ice (cocktail coupe without ice), and garnish with a taragon sprig (lemon twist).
Two Saturdays ago, I reached for Sarah Baird's New Orleans Cocktails and spotted the Knight Takes Bishop. The recipe was crafted by Kimberly Patton-Bragg at the Three Muses; I met Kimberly at Tiki By the Sea last year, and she has moved on from Three Muses to work at Beachbum Berry's Lattitude 29. The Knight Takes Bishop appeared like a Redhead Loretta with honey, lemon, and egg white in the mix, so I was definitely intrigued. Once prepared, the drink offered a lemon and whiskey aroma. Next, a creamy lemon and honey sip slid into Irish whiskey, nutty sherry, and apricot flavors on the swallow.

No comments: