The peaty smoke of Connemara single malt Irish whiskey is offset by chocolate and citrus flavors within the Movie Maker cocktail, a darkly subtle nightcap, based mostly on a drink as soon as loved by director Alfred Hitchcock. The completed cocktail, which is customized from one served by Oisin Kelly at Dublin’s Sidecar Bar, has a layer of crema on high, which varieties when the juices froth throughout shaking. Garnish with a dusting of cocoa powder—Kelly prefers Cadbury’s Fairtrade Bournville.
Featured in “Ireland’s Whiskey Renaissance Lets You Celebrate St. Patrick’s Day–Minus the Green Beer.”
The Movie Maker
Citrus, chocolate, and peat outline this Irish whiskey-spiked drink.
Yield: serves 1
Time:
10 minutes
For the honey-marmalade syrup:
- Peel from 2 medium lemons, white pith eliminated
- Peel from 2 medium oranges, white pith eliminated
- 2 tbsp. honey
- 2 tbsp. orange marmalade
For the cocktail:
- 1½ oz. Grand Marnier
- 1 oz. honey-marmalade syrup
- 1 oz. pineapple juice
- ¼ oz. contemporary lemon juice
- 1 tsp. peated single malt Irish whiskey, similar to Connemara
- 4 dashes chocolate bitters
- Cocoa powder, for dusting
Directions
- Make the honey-marmalade syrup: In a small bowl, muddle the lemon and orange peels to launch their oils. Add the honey, marmalade, and ½ cup of boiling water and stir to mix. Put aside to chill to room temperature, then pressure right into a jar and use instantly or refrigerate for as much as 1 month.
- To a cocktail shaker full of ice, add the Grand Marnier, 1 ounce of the reserved honey-marmalade syrup, the pineapple and lemon juices, whiskey, and bitters. Shake effectively till chilled, then pressure into a calming Nick and Nora or martini glass. Mud the floor flippantly with cocoa powder, if desired, then run the tip of a toothpick by means of the froth in a left-to-right movement to make an ornamental flourish. Serve instantly.
