Maple syrup, lemon curd and a whole egg are shaken with rye whiskey and stout beer in the Full Scotch-Irish Breakfast. It's mixologist Bill Norris's tribute to the Scotch-Irish pioneers who were the first to distill whiskey in America.
Slideshow: More Irish Whiskey Cocktail Recipes
2 ounces rye whiskey, preferably Bulleit
1 ounce stout beer, such as Guinness
1/2 ounce pure maple syrup
2 teaspoons lemon curd
2 dashes of mole bitters
1 large egg
Small pinch of freshly grated nutmeg, for garnish
How to Make It
In a cocktail shaker, combine all of the ingredients except ice and the garnish and shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled coupe and garnish with the nutmeg.
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