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Emerald Isle

By Frank Caiafa
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Photo by Chelsea Kyle, Food Styling by Tommy Werner

Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you’re unable to procure it, I would go with one of the recently released lower-alcohol gins of your choice, steering clear of juniper-heavy renditions. The ingredients complement each other so well, you can’t help but taste something distinctive and different in every sip. It’s a must-try.

Recipe information

  • Total Time

    10 minutes

  • Yield

    Makes 1 cocktail

Ingredients

3 cucumber slices
10 fresh tarragon leaves
1 1/2 ounces Dingle Irish pot still gin
1/2 ounce Bushmills Black Bush Irish whiskey
3/4 ounce Cocchi Americano aperitif
1 ounce grapefruit juice

Preparation

  1. Add cucumber and tarragon to mixing glass and muddle well. Add remaining ingredients. Add ice and shake well. Fine-strain into chilled cocktail glass.

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Text excerpted from THE WALDORF ASTORIA BAR BOOK © 2016 by Frank Caifa. Reproduced by permission of Penguin Books. All rights reserved.
TagsCocktailAlcoholBeveragesGinWhiskeyAmericanGrapefruitCitrusFruitQuickEasy5 Ingredients or FewerNo-CookCookbooks

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