And a very merry St. Patrick’s Day 2016 to all our Chi Wulff compadres wandering various cricks, creeks, streams, rivers, bayous, flats, bays, gulfs, seas and oceans today.
In keeping with the spirit of the day, last weekend found me wandering the aisles of one of our local purveyors of wine and adult beverages.
Lo and behold Rebecca, a buxom blonde sales rep (somewhat ironically representing Redbreast Irish Whiskey among other brands, and yes, everything almost everything is bigger in Texas), had drawn a crowd near the tequila and mezcal stash and she happened to be hawking this recipe for The Good Cork, at first blush what sounded like an unlikely marriage of mezcal and Irish whiskey.
A bit of research suggested the cocktail was the brainchild of bartender Philip Ward of the Mayahuel in NYC; Mayahuel being the Aztec goddess of the maguey plant (the Century plant).
Some ‘odd couple’ flavor combinations just work – this one does.
Have some fun out there today.
1 ounce Mezcal
1 ounce of your favorite 12 year old Irish Whiskey
1/2 ounce Benedictine
2 dashes Peychaud’s Bitters
Garnish: Apple slice
Combine all but the apple slice in an ice filled mixing glass, stir well.
Strain over new ice in a rocks glass, garnish with the apple.
Enjoy.
