The Isle and Anchor is best made with pebble ice in the fashion of a cobbler but will drink equally well over cracked ice. It is a variation of a simple sour with a float of bitters on top. It was created by Meaghan Dorman, the bar director at The Raines Law Room and Dear Irving in New York. The cocktail is inspired by her Dublin-born Grandma Dee.

Ingredients

  • 1.5 oz Knappogue Castle 14-Year-Old Single Malt Irish Whiskey
  • .75 oz lemon juice
  • .5 oz cinnamon syrup*
  • .25 oz Apricot liqueur
  • 2 oz organic apple juice
  • 4 dashes Angostura Bitters
  • Apple slices for garnish

Instructions

  1. Build in a cocktail shaker – add all ingredients accept the bitters
  2. ** Whip shake briefly with a handful of pebble ice
  3. Fill a rocks glass half full with pebble ice
  4. Pour into a rocks glass, including the ice
  5. Dash bitters into the top of the pebble ice
  6. Garnish with apple slices

 

*Cinnamon syrup: Combine 2 cups sugar with 1 cup hot water and stir well to dissolve. Let this sit overnight with 4 cinnamon sticks. Strain and seal in an airtight container and keep in the refrigerator.

** Whip Shake is a technique of shaking a cocktail with minimal ice. The main goal is to aerate the drink and create a frothy texture while providing a slight chill.