1 oz Aromatized wine, Lillet Blanc
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Dave Wondrich, Killer Cocktails
Year
2005
Is an
authentic recipe
Reference
Curator
Not yet rated
Average
3 stars
(10 ratings)
YieldsDrink
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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.