Gaelic Kir

Before I write about my recent travels to Prague and New York, I’m going to pump out a couple of quick posts to continue with the “wine-tails” theme.

This next libation marries the unlikely couple of wine and scotch, making for a perfect winter “wine-tail”.

While you may think that this is one match that would never work, I should just need to remind you of such great classics as the Rob Roy and Bobby Burns, both of  which which utilize red vermouth, for all practical purposes a flavored, fortified wine. In this instance we substitute the vermouth with a tannic red wine which will more than balance the cassis and simple syrup that is also added.

Bring out the bottles and mix up a:

GAELIC KIR

1 ½ oz Cabernet Sauvignon
1 ½ oz scotch
¼ oz cassis
¼ oz simple syrup
dash Angostura bitters
dash Peychaud’s bitters
stir with ice
strain into a chilled cocktail glass

While I normally like to pair Peychaud’s with scotch, I found that the Xmas flavours of Angostura worked well with the Cabernet, so both were used. The simple syrup here (2:1 sugar to water) is added solely for texture (as opposed to sweetness). I find that this drink felt a little flat without the added texture, as the Briottet cassis I use isn’t overly thick or sweet.

This is a pleasant drink, bound to please a scotch drinker as well as someone looking for something a little lighter to begin, or end, their evening with.

Gaelic Kir

Gaelic Kir

Pictures and drinks by:
Jamie Boudreau
Cocktail Whisperer

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~ by Jamie Boudreau on November 16, 2008.

6 Responses to “Gaelic Kir”

  1. What type of Scotch did you use?

  2. tried it, loved it – deliberately chose the worst whisky/red wine in the house, johnnie walker red & a trashy italian merlot 07 + a really great, intense creme de cassis.
    so, finally found a use for the jw red :-)

  3. SeanMike:
    I used Famous Grouse. An important point I know, but I don’t like mentioning the big name brands unless they’ve paid me to do so: I need to make a living somehow! (and by living I mean pay for the booze I use).

  4. Delicious. I used a cheap single malt (Tamdhu) and box wine (so a study in contrasts, I guess). Really cool variation on Kir. Or on a Rob Roy, I guess…

  5. Agreed all, I used J&B and some crappy Chilean cabernet and loved it dude. Whipped up a couple and sent them over to a spendy table that night, they looked like they might have pulled a couple of eyebrow muscles, wow.

  6. Just made another one of these with Connemara 12 year peaed irish Whiskey. WOW…it’s still Gaelic BTW

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