1 1/2 oz The Sexton Single Malt Irish Whiskey (Knappogue Castle Single Malt)
1/2 oz Campari
1/2 oz Tempus Fugit Crème de Noyaux
1 dash Bitter Truth Creole Bitters (Peychaud's)
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN7nda9iq4Sc79IsyaesVDafCQlanmrn3A0SPR7Jyx6cNwdSL2w4-_uuXEykn8VSjnoBvBFB0HMayhiweNpN2n_qU0VIL3_9SFb585h7JS_E4hUGsgWqPkhFFXkhGuTAJvBZvHZIqHupm-e6IVnpIrHzm-BUvCUU8pJG9NnJApLvN_V3WROgXhwFZ-8bK/s320/broadwayjunction_ig400.jpg)
Two Saturdays ago, I reached for my copy of
Paddy Drinks: The World of Modern Irish Whiskey Cocktails and stopped flipping the pages when I reached the Broadway Junction. Jillian Vose's creation at The Dead Rabbit in Manhattan was described as "a Boulevardier meets a
Japanese Cocktail with a twist." Overall on paper, the whiskey and Campari modified by liqueur reminded me of her
Psycho Killer in structure. Here, the Broadway Junction expressed a grapefruit, nutty cherry, and orange aroma. Next, a semi-sweet citrussy sip led into whiskey, almond, and bitter orange flavors on the swallow.
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