Grace O’Malley
Named for a famous 16th century 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 designed around Knappogue Castle’s 14-year-old single-malt whiskey.
The simple syrup can be refrigerated for up to 1 month.
Orgeat, an almond-based syrup, is available at many liquor stores and online.
The simple syrup needs to be made and chilled at least 1 hour before you plan to make the cocktail.
Ingredients
For the simple syrup
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) water
For the drink
- Crushed ice
- 1 1/2 ounces Knappogue Castle 14-Year-Old Single Malt Irish whiskey
- 1 ounce coffee liqueur, such as Kahlua or Mr. Black
- 3/4 ounce orgeat
- 1/2 ounce fresh lemon juice
- 1/2 ounce simple syrup
- Grated nutmeg, for garnish
- Lime wheel, for garnish
Directions
Step 1
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.
Step 2
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.
