By Joaquin Simo (Death & Co NYC, 2011)

Paddy Melt

To celebrate the launch of our Fancy Fizz Glasses we bring you a cocktail from the archives: Joaquín Simó’s Paddy Melt, a whiskey sour-ish cocktail flavored with the rich spiciness of amaro and soothing chamomile tea-infused rye. It’s a drink, Simó says, for “guests who swear up and down that they hate whiskey, but will gulp down four of these in an evening.”  

1½ ounces Knappogue Castle 12-year Irish whiskey
½ ounce Chamomile-Infused Old Overholt rye (see Note)
½ ounce Amaro Meletti
¾ ounce fresh lemon juice
½ ounce Cane Sugar Syrup (see Note)

Shake all the ingredients with ice, then strain into a chilled fancy fizz glass or coupe. No garnish. 

Note: To make the infused rye, combine a heaping ¼ cup of loose chamomile tea and one 1-liter bottle Old Overholt rye in a container and stir well. Let stand at room temperature for 1 hour 45 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve. To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.