The Hotel D’Alsace Cocktail Recipe: An Irish Whiskey Cocktail With Pine Notes

hotel d' alsace cocktail
The Hotel D’Alsace Cocktail Recipe: An Irish Whiskey Cocktail With Pine Notes
The key is to muddle gently and not for too long so that it has an intriguing pine note, without the other flavors getting overwhelmed.

Irish whiskey cocktails are unusual, as are cocktails that use rosemary – or at least, that use it well – so I thought this would be a good one to highlight, especially since the ingredients aren’t too unusual.

The drink is from the PDT Cocktail Book, by Dave Meehan. PDT is one of New York City’s best cocktail bars, and I’ve visited several times. They’re always coming up with awesome new stuff, and they can also sling all of the classics with ease. This particular cocktail was created by David Slape and is named after the hotel where Oscar Wilde spent his later years.

Rosemary’s a unique ingredient. It can be overwhelming and turn a drink too far toward the savory side of things (although not as easily as basil, which will quickly make a drink taste like pizza if you’re not very careful). Used well, though, it adds a real je ne sais quoi to a cocktail.

The key is to muddle gently and not for too long, lest your beverage end up tasting like floor cleaner. This cocktail does not taste like floor cleaner … it has an intriguing pine note, without the other flavors getting overwhelmed.

You can get a perfectly nice wooden muddler that will last half your life for about fifteen bucks on Amazon.com (here’s a good one). Your muddler should be made of wood, slightly rounded on the bottom, and non-lacquered. Metal/plastic muddlers and ones with little teeth just don’t work as well, and lacquered ones leave little bits of varnish in your drinks over time. If you don’t have a muddler, the handle of a wooden spoon works pretty well.

This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.

hotel d alsace cocktail recipe

The Hotel D' Alsace Cocktail Recipe

An irish whiskey cocktail with rosemary pine notes.
Total Time 7 mins
Course Drinks
Servings 1 Drink

Equipment

  • Muddler
  • Pint Glass
  • Bar spoon
  • Cocktail Strainer
  • Chilled Cocktail Coupe

Ingredients
  

Instructions
 

  • Rinse and dry rosemary and split it in half. Add the bottom half to a pint glass along with the curacao and Benedictine, and muddle gently. Add whiskey and ice, and stir thoroughly. Double-strain into a chilled cocktail coupe and garnish with the top half of the rosemary.
Tried this recipe?Let us know how it was!
Christopher Buecheler

Christopher Buecheler is a novelist, a web developer, an award-winning amateur mixologist, a brewer, a guitarist, a drummer, and an NBA enthusiast. He lives a semi-nomadic life with his wife and two cats, currently residing in Providence, RI. You can learn more at his website, cwbuecheler.com.