Weeski

2 oz Irish whiskey
1 oz Aromatized wine, Lillet Blanc
1 t Triple sec, Cointreau
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on
Created by
Dave Wondrich, Killer Cocktails
Year
2005
Is an
authentic recipe
Reference

http://www.foodandwine.com/recipes/weeski-cocktails-2007 (error in Cointreau quantity),

Curator
Not yet rated
Average
3 stars
(11 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • St Columb's Rill — Irish whiskey, Bianco Vermouth, Herbal liqueur, Maraschino Liqueur, Bitters
  • Yamabuki Whisky Cocktail — Japanese Whisky, Bianco Vermouth, Amaro Montenegro, Bitters, Lemon peel
  • The Cause — Irish whiskey, Dry vermouth, Bruto Americano
  • Foreign Key — Japanese Whisky, Aromatized wine, Herbal liqueur, Bitters
  • Terra Firma — Japanese Whisky, Apple brandy, Bianco Vermouth, Bénédictine, Bitters, Lemon peel
  • Sweet Peat — Japanese Whisky, Pedro Ximénez Sherry, Maurin Quina, Bitters, Egg white
  • Symphony — Apple brandy, Mezcal, Pedro Ximénez Sherry
  • Rapscallion — Islay Scotch, Pedro Ximénez Sherry, Absinthe, Lemon peel
Comments
Dan commented on 5/22/2012:

Adjusted the Cointreau quantity down from 3/4oz to 1tsp after thirtyoneknots noticed that the original used a lot less. This sounds like a much better drink to me

Because of the play on words "Whiskey & Weeski" and that "Weeski" was posted six years ago with no takers, I immediately decided to try this drink. That I've got Irish in me blood had nothing to do with it, no; that I love good Irish whiskey, well, that's another matter. Anyway, I tried the bloody drink, and there's not much I can say in it's favor, other than I rated it at 3.0 (a generous rating at that).

I used Bushmill Blackbush for the whiskey, but the Lillet Blanc really blanked out the taste of the whiskey--which surprised me because Blackbush is strong in its taste, but smooth going down. I think a change in the vermouth needs to be done: perhaps less, perhaps changing to Cocchi Americano, or to Punt e Mes. Regardless, I was not happy with the current recipe. After I gather me wits, I'm going to try it again, but use Cocci Americano and a smaller amount--maybe a "skinny" ounce or 3/4 oz. It just may be that Irish whiskey and vermouth are not good bedmates, if you get my drift. I'll keep you posted.

A G commented on 6/19/2020:

I thought the whiskey too prominent, and the orange and herbal notes too subtle.  Now, I did use Cocchi in place of Lillet, but I don't think that was the issue. I might change the proportions a bit next time.   

PDT book has this as 2 Whiskey, .75 Lillet, .5 Cointreau, 2 dash orange bitters. Cointreau is prominent, an maybe you could even cut it to .25, but I think this is a pretty good spec.