Alright, alright, alright. We’re rolling deep with this Irish Whiskey Month party, deep into the late 19th Century! I’ve got another take on a Classic Cocktail for y’all, so let’s dive right in.
If you wanna join the fun, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail. I’ll be using Teeling Small Batch and Single Grain Whiskies cause I am waaaay into them.
To prep for all these Irish Whiskey drinks, I’ve been reading through the Whiskey recipes on Martin’s Index of Cocktails and Mixed Drinks. (iOS only) If you don’t have this app, I STRONGLY RECOMMEND it! Over 2,000 drinks from the mid 19th-early 20th centuries! It’s like a historical index of cocktails!
At some point I stumbled across a recipe for a “Genuine Whiskey Punch” from 1891 with Whiskey, Lemon Juice, Gum Syrup, and Jamaican Rum as a float. INTERESTING! Then I found another recipe called “Whiskey Punch” from 1917 with Whiskey, Pineapple Gum Syrup, Red Vermouth, and Lemon Juice.
Cast of Characters:
- I decided to riff on the 1917 recipe considering that I have Pineapple Gum Syrup…
- and the Teeling Single Grain has a lot of berry notes which go well with
- Quinta Infantado Ruby Port. I decided to swap Red Vermouth for this Port cause it’s both a bit sweet and dry at the same time. It also has mad berry notes that reinforce the berry notes in Teeling Single Grain.
Y’all know I’m obsessed with Punches, so if you wanna make this into a large format Punch: scale up, add water to taste, and chill before serving.
- 1 1/2 oz Teeling Single Grain Irish Whiskey
- 1/2 oz Quinta Infantado Ruby Port (dry Ruby Port)
- 1/2 oz Pineapple Gomme Syrup
- 1/2 oz Lemon Juice
- Garnish: Lemon peel Rose, Luxardo Maraschino Cherry
Combine ingredients over ice and shake hard. Strain into a fancy tumbler with ice and garnish.
Hope y’all enjoy Revivalist Punch! Have an excellent #IrishWhiskeyMonth!