A very classic cocktail of Irish Whisky and Absinthe, this recipe is adapted from Harry Johnson’s New & improved illustrated bartender’s manual (1888), also printed in Harry Craddock’s Savoy cocktail book (1930).
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
- 1 & ½ Parts Redbreast 12 Year Old Irish Whisky
- 1 Part Dry Vermouth
- 1 Barspoon Pernod Absinthe
- 1 Dash Angostura Bitters
Shake with ice. Strain into cocktail glass.