Grace O’Malley

Named for a famous 16thcentury female Irish pirate, the Grace O’Malley cocktail uses coffee and almond flavors as a reflection of valuable trade goods of the time. The whiskey, citrus and orgeat create an unusual tiki-inspired drink.

Make ahead:

The simple syrup needs to be made and chilled at least 1 hour before you plan to make the cocktail. It can be refrigerated for up to 1 month.

SIMPLE SYRUP

1 cup (200 grams)

granulated sugar 1 cup (240 milliliters)

water

FOR THE DRINK

Crushed ice

1½ ounces Knappogue Castle 14-Year-Old Single Malt Irish whiskey

1 ounce coffee liqueur, such as Kahlua or Mr. Black

¾ ounce orgeat

½ ounce fresh lemon juice ½ ounce simple syrup Grated nutmeg, for garnish Lime wheel, for garnish

Instructions:

Make the simple syrup: In a small saucepan over medium heat, combine the sugar with the water and stir until the sugar is dissolved. Let the syrup come to a boil, and cook at a rapid boil for about 30 seconds, then remove from the heat and let cool. Refrigerate until cold, at least 1 hour.

Make the drink:

Fill a highball glass with crushed ice. In a cocktail shaker, combine the whiskey, liqueur, orgeat, lemon juice and simple syrup and shake without ice. Pour over the crushed ice, and top off with more crushed ice to make a mound. Add a lime wheel, grate some nutmeg over the top and serve.

1 serving

From bartender Ezra Star, formerly of Drink in Boston, now a traveling bartender/ consultant