Combine an Irish whiskey from one of the oldest licensed distillery in the world with sweet and minty Crème de menthe and aromatic bitters for The Emerald Isle. It can be considered a modern take of the “Stinger” and it’s green hue makes it perfect to celebrate St Patrick’s Day.
Head bartender Daniel Hayes of the luxury Merrion Hotel looked to the “Stinger” as inspiration for his drink dubbed “The Emerald Isle.” While the pre-Prohibition cocktail uses an unlikely combo of white Crème de menthe and Cognac shaken and served up, the Emerald isle features Irish whiskey and Crème de menthe and a dash of bitters shaken and strained into a martini glass. To finish it off Hayes adds cucumber slice for garnishing, which not only adds to the drink’s appearance but also helps to balance out the drink’s sweetness. The end result is a whiskey cocktail that’s verdant and has a touch of coolness.
PrintThe Emerald Isle
It’s essentially a modern take of the classic “Stinger” cocktail and has verdant green color, a touch of coolness and sweetness.
Ingredients
- 1 ¾ oz Bushmills 10 year
- ½ oz Crème de menthe
- ⅓ oz Fernet Branca
- Cucumber slice
Instructions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a martini glass.
- Optional: garnish with a cucumber slice
