Black Thorn (Irish)

from PDT

  • St. George Absinthe
  • 2 oz. Black Bush Irish Whiskey
  • 1 oz. Dolin Dry Vermouth
  • 2 dashes Angostura Bitters

Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe. Garnish with a lemon twist.

Although this drink wasn't named after the Irish whiskey (which was launched in 1934), the higher proportion of malt whiskey in Black Bush gives it the body to stand up to the absinthe and bitters. —Harry Johnson, Bartender's Manual, 1900

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