The original recipe called for John L. Sullivan Irish Whiskey and Dolin blanc vermouth, but any Irish whiskey and white vermouth will do.
Remember that white (or blanc or bianco) vermouth is not the same as dry vermouth.
- 2 ounces Irish whiskey
- 1 ounce white vermouth (see headnote)
- 1/2 ounce freshly squeezed lemon juice
- 1/4 ounce simple syrup (see NOTE)
- Club soda
- Mint sprig, for garnish
Fill a cocktail shaker halfway with ice. Add the whiskey, white vermouth, lemon juice and simple syrup. Shake well, then strain into an ice-filled highball glass. Top with the club soda as needed, then garnish with the mint sprig.
NOTE: To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. Cover tightly and refrigerate until chilled before using; store indefinitely.
Adapted from Jake Parrot of Washington-based Le Droit brands.
Tested by Bonnie S. Benwick.
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