The Dubliner
Years and years ago, Irish whiskeys were the booze of choice for restaurant widow “therapy” sessions. I drank whiskey for the sake of drinking since it seem like the kind of thing you should be drinking when you’re complaining about your chef “significant other” at a dive bar. Jameson tugs at my heartstrings a little because of all memories and the fact that I’m not a part of the chef’s wife/restaurant widow club anymore.
I wanted to share this personal anecdote because I found something that made me remember why Irish whiskey was part of an important chapter of my life: a cocktail recipe with Jameson, Grand Marnier, and sweet vermouth.
The sweetness of the Grand Marnier and sweet vermouth balances and highlights the orange notes and spices of the whiskey so you’re like, “Hey! That’s kinda lovely/fuckin’ tasty/delicious!”
For 1 cocktail (via):
- 2 oz. Irish whiskey (I used Jameson)
- 1/2 oz. Grand Marnier
- 1/2 oz. sweet vermouth (I used Dolin)
- 1 dash Angostura bitters
Stir all ingredients in an ice filled glass. Strain into a cocktail glass.
