101 Best New Cocktails: Five Finger Death Punch by David Adams, The Dead Canary, Cardiff, Glamorgan, UK
Five Finger Death Punch
David Adams, The Dead Canary, Cardiff, Glamorgan, UK
“After reading through a bunch of Dead Rabbit recipes for ‘over the bar punches’ I was hungry to create something of my own that I could serve to guests to introduce them to the category. We’d been playing around at work with the idea of creating a ‘house whisky blend’ that we could serve in a number of classics to industry friends and it just so happened that this blend had just the right level of smokiness and maltiness to make for a really balanced and cracking punch. (We premix the whisky to improve speed of service.) The peach liqueur really adds to the drink and makes it a little more accessible for the general public than a lot of other drinks with a potent whisky base.
“The name Five Finger Death Punch is in reference to the five different whisk(e)ys, the potency of the drink, the heavy metal band, and classic martial arts cinema.
“This drink has quickly become our best seller at The Dead Canary and is a great alternative for those ordering Long Island iced teas purely for the number of different spirits!” David Adams
12.5 ml (.42 oz) Rittenhouse 100 rye whiskey
12.5 ml (.42 oz) Teeling Single Grain Irish whiskey
12.5 ml (.42 oz) Monkey Shoulder scotch whisky
10 ml (.33 oz) Ardbeg scotch whisky
15 ml (.5 oz) crème de pêche
25 ml (.8 oz) lemon sherbet
25 ml (.8 oz) fresh lemon juice
2 dashes Dr. Adam Elmegirab’s Orinoco bitters
Grated nutmeg, as garnish
Shake well and strain into a chilled punch glass over a large shard of ice. Add the garnish.
gaz sez: I must admit that I find the “house blend whiskey” concept a little odd, but that said, David did a great job here, so it’s no surprise to me that this drink is a best seller.
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