Montserrat Recipe

Chill glass

Place a chilled coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Combine ingredients

Add 2 oz Jameson Irish Whiskey, 0.5 oz Giffard Banane du Brésil, 0.5 oz Dolin Dry Vermouth, and 2 dashes of Angostura bitters into a mixing glass or a large, heatproof glass.

Add ice and stir

Fill the mixing glass with plenty of ice (enough to come near the top). Stir gently but thoroughly for 20–30 seconds (about 20–30 full rotations) until the mixture is well-chilled and slightly diluted. The stirred cocktail should be cold to the touch and slightly viscous.

Prepare glass

If you used ice water to chill the serving glass, dump it out and quickly dry the glass. If you froze the glass, remove it from the freezer.

Strain

Using a julep or fine strainer, double-strain the stirred cocktail from the mixing glass into the chilled coupe or Nick & Nora glass to remove any small ice shards.

Garnish

Express the oils of a lemon twist over the surface of the cocktail by holding the twist about 4–5 inches above the glass and giving it a firm snap so the oils spritz onto the drink. Then run the twist around the rim and drop it into the glass (or rest it on the rim).

Serve

Serve immediately. Note the banana liqueur provides a subtle fruity sweetness that complements the whiskey; the dry vermouth and bitters keep the drink balanced and aromatic.