“The floral notes of the chamomile syrup complement the robust Irish whiskey, while the bright acidity of the sparkling wine along with the lemon juice makes for a very well-balanced cocktail,” says Adam Robinson, owner of Deadshot in Portland, Oregon and creator of the Irish Rover.
- 1½ oz. Tullamore D.E.W. Irish whiskey (or other blended Irish whiskey)
- ½ oz. Lustau Capataz Andres cream sherry (or other cream sherry)
- ¾ oz. lemon juice
- ½ oz. chamomile syrup (recipe below)
- 1 barspoon honey
- 2 dashes aromatic bitters
- 1½ oz. brut champagne
- Lemon slice and a spritz of Laphroaig 10 year old (or other peated scotch) for garnish
Combine the first six ingredients in a shaker. Add ice and shake until cold. Add champagne to the shaker, then strain into an ice-filled double Old Fashioned glass. Spritz the surface with peated scotch and garnish with lemon slice.
- 2 cups water
- ¼ cup dried chamomile flowers (available on amazon.com)
- 2 cups sugar
Bring water to a boil. Add chamomile flowers, turn heat to low, and simmer for 2 minutes. Remove from heat and let sit for 20 minutes. Strain through cheesecloth. Stir in sugar until dissolved. Store refrigerated for up to two weeks in a sealed glass bottle.