Apologies to all 8 or so of my readers, because I haven’t been posting much lately. This is mostly the result of just drinking old-fashioneds of late. There’s also probably an element of laziness involved. So be it. But here, at last, is another drink: The Paddy Cocktail, which comes to us once again from the venerable Savoy Cocktail Book of 1930. The recipe calls specifically for Paddy Irish whiskey, which is Ireland’s third best-selling whiskey, after, presumably, Bushmill’s and Jameson (in whatever order, I don’t know). While Paddy is available in the US, I did not have any at hand, and so went with Jameson. How big of a difference this made in the final outcome of the drink I cannot say, but probably not much. (A good quality vermouth will make more of an impact, I would guess.)
1/2 Paddy Irish whiskey (sub Jameson)
1/2 sweet vermouth (Carpano Antica)
1 dash Angostura bitters
Stir with ice and strain into a chilled cocktail glass.
I made this drink kind of big, with 2 ounces of whiskey and vermouth each, so I used two dashes of bitters. Hey, guess what this tastes pretty much like? A Manhattan! Weird, huh? Or not, since it is essentially a simple Manhattan made with Irish instead of rye. So if you’re hankering a Manhattan but only have a bottle of Jamie around, you can make this. It’s totally drinkable. Three livers.