Tuesday, March 18, 2025

patty o'cann

1 oz Teeling Irish Whiskey (Teeling Small Batch)
1/2 oz Bowmore 12 Year Islay Scotch (Laphroaig 10 Year)
3/4 oz Dolin Rouge Vermouth (Giacomo Sperone Sweet)
1/2 oz Benedictine
1/4 oz Cynar

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry.
Two Tuesdays ago, I was looking through online recipe flashcards for Irish whiskey drinks when I came across the Patty O'Cann at the Butcher Chef in Toronto for their August 2021 menu. I soon confirmed the drink, ingredients, and approximate date from a GoogleMaps menu photo. The Cynar, Benedictine, and sweet vermouth trio is one that has prospered in the Tight Five and Halls of Power, so I was curious to try it with a split of whiskies. Once stirred and strained, the Patty O'Cann gave forth a peat smoke, grape, and herbal bouquet. Next, grape and caramel notes mingled on the sip and were chased by smoky whisky, dark fruit, and herbal flavors on the swallow.
posted by frederic at 8:00 AM
ingredients: , , , ,

1 comment:

djones206 said...

Delicious dessert cocktail. I knew it was going to be a little sweet for me so I reduced the sweet vermouth, benedictine and cynar all by 1/3 which is perfect for my taste. I was given a bottle of Teeling small batch Irish whiskey and noticed a little chocolate flavor which goes well with the benedictine and the sweet vermouth.

March 19, 2025 at 2:52 AM

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