Seattle-based Chilled 100 Bartender, Dustin Haarstad played off The Dubliner’s notes of fresh apple and toffee when creating his drink, Dublin Down.
Using a combination of Byrrh, Giffard’s Crème de Apricot, and The Dubliner, Dustin created a nuanced drink with layers of flavor.
“My inspiration for the cocktail was looking for something light yet spirit forward to showcase the spirit but also show how versatile it is with flavors of apricot and herbs via the aperitif,” Dustin explained. “This is exactly what I would be looking for to lift my spirits from the comfort of home during the pandemic and at a bar once things return to normal.”
- 2 oz. Dubliner Irish Whiskey
- 1/2 oz. Giffard creme de apricot
- 1/2 oz. Byrrh
- 2 dashes Aromatic Bitters
Preparation: Stir and strain into a cocktail glass. Garnish with a lemon peel.