Friday, May 7, 2021

swell season

2 oz Blended Irish Whiskey (Teeling Small Batch)
1/2 oz Punt e Mes
1/2 oz Becherovka
1 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon peel.
Two Fridays ago, I was in a Manhattan mood and recalled a recipe that I had spotted in Chuck Taggart's Gumbo Pages. The drink was his Swell Season Cocktail that he named after the folk rock duo of an Irish musician and a Czech singer-pianist represented by Irish whiskey and Becherovka, respectively. Once prepared, the Swell Season sang to the nose with a lemon, clove, and ginger bouquet. Next, grape and malt on the sip carried on into whiskey, clove, cinnamon, and ginger flavors on the swallow.

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