The name of this whiskey cocktail refers to the act of leaving a party without saying a proper goodbye (totally forgivable if you are attending a crowded St. Paddy’s Day soirée.) It gets its bitter and herbal notes from Cocchi di Torino and Green Chartreuse, and a touch of nuttiness from the Sherry.
Recipe courtesy of Trevor Frye, Jack Rose Dining Saloon
- 1 ½ oz Jameson Black Barrel Irish Whiskey
- ½ oz Amontillado Sherry
- ½ oz Cocchi di Torino
- ½ oz Green Chartreuse
- 2 dashes Angostura Bitters
- Lemon peel for garnish
Add all ingredients except garnish to a mixing glass. Add ice, stir and strain into a chilled coupe glass. Express the lemon peel over the glass, and then discard.