Cocktails in the Country: Irish Brunch by Jefferson Oatts, Fork Restaurant, Philadelphia, PA

by Gaz Regan · Monday, May 30th, 2016 · CitC 2016

Jefferson Oatts Cover 1

Irish Brunch

Jefferson Oatts, Fork Restaurant, Philadelphia, PA

“The double-charred whiskey plays very well with the coffee and black walnut bitters. The amaro makes everything pop! Eggnog variation.” Jefferson Oatts

1.5 oz (45 ml) Jameson Black Barrel Irish Whiskey

.33 oz (10 ml) Amaro Lucano

.5 oz (15 ml) Eli Mason Demerarra Syrup

.25 oz (7.5 ml) half-and-half

1 oz (30 ml) cold-brewed coffee

2 dashes Fee Brother’s Black Walnut Bitters

1 whole egg

Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass.

 

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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