Joann Spiegel, bartender and Taproom manager at the award winning Dead Rabbit Grocery & Grog in NYC, was featured in our April 2015 Issue of Chilled Magazine.
Irish born and raised, Spiegel mixes up recipes showcasing legendary spirits made in Ireland.
Photo Courtesy of Dead Rabbit Grocery & Grog
Berry Barracuda
Ingredients:
- 2 oz. Knappogue Castle Single Malt Irish Whiskey 12yr
- 3/4 oz. Strawberry Syrup
- 1/2 oz. Lillet Rose
- 1/2 oz. Fino Sherry
- 2 dash OBW
- bar spoon Aged Balsamic Vinegar
Preparation: Shake all ingredients over ice. Double strain into cocktail glass. Garnish with strawberry.
Photo Courtesy of Dead Rabbit Grocery & Grog
Photo Courtesy of Dead Rabbit Grocery & Grog