Joann Spiegel, bartender and Taproom manager, at the award winning Dead Rabbit Grocery & Grog in NYC is our featured bartender in our upcoming April Issue of Chilled Magazine.
Irish born and raised, Spiegel mixes up this recipe showcasing legendary spirits made in Ireland.
- 2 oz. Knappogue Castle Single Malt Irish Whiskey 12 yr
- 2 oz. Chamomile Tea
- 3/4 oz. Lemon Juice
- 3/4 oz. Orange Sherbet
- 2 dashes Absinthe
- 2 dashes Bittermens Boston Bittahs
- 1/4 oz. Kings Ginger Liqueur
- Bar spoon Combier Rose
Preparation: Add all ingredients (excluding the chamomile tea) to a mixing tin. Add ice and shake. Double strain into an ice filled highball glass. Top with 2 oz. of chamomile tea. Garnish with an orange slice.