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.

The Dead Rabbit Grocery and Grog

The Dead Rabbit Grocery and Grog

Photo Courtesy of Dead Rabbit Grocery & Grog
The Dead Rabbit Grocery and Grog Bar

The Dead Rabbit Grocery and Grog Bar

Photo Courtesy of Dead Rabbit Grocery & Grog

Irish born and raised, Spiegel mixes up this recipe showcasing legendary spirits made in Ireland.

Whoops-a-Daisy

Whoops-a-Daisy

Photo Courtesy of Dead Rabbit Grocery & Grog

Whoops-a-Daisy

Ingredients:

  • 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.