Is called a Tommy Gun cocktail. This recipe is a slightly adapted version of San Francisco Mixologist Jacques Bezuindenhout’s brilliant signature creation which I’ve long admired. In my version, this sour, which references the iconic firearm wielded by Prohibition-era gangsters, gets its zing from a little ginger liquor, and a punch from a generous pour of Irish whiskey.
Like the gun that inspired the name; the Thompson submachine gun is an American submachine gun invented by John T. Thompson in 1918 which became infamous during the Prohibition era, being a signature weapon of various organized crime syndicates in the United States, this drink packs a punch, but a lovely one.
This modern cocktail, created by Bezuindenhout first came onto the scene in the early 2000’s, and has proved to be a welcome addition for those who like whisky, (like myself) but not served up. The uniqueness of this fun drink comes from its diverse ingredients that produce a bold, strong flavor with clear staying power.
In my recipe I swap out the use of fresh ginger opting for a slightly subtler ginger liqueur instead. Greenbar Distillery in LA has a fantastic line called Fruitlab Liqueur which I have mentioned before. This modern cocktail is a bold, fruity sipper that can truly be enjoyed all year long.
Tommy Gun Cocktail
- 1/2 pounce freshly squeezed lemon juice
- 1 teaspoon apricot jam
- 1/2 ounce Greenbar Distillery Ginger Fruitlab liqueur
- 2 ounces Irish whisky
- 1/2 ounce Grand Marnier
- 1 lemon twist (for garnish)
- Step 1 Place a handful of ice in a lowball glass and set aside.
- Step 2 In a cocktail shaker add the lemon juice, apricot jam, ginger liqueur, whisky and Grand Marnier. Shake vigorously for 30 seconds.
- Step 3 Strain into the prepared glass. Garnish with the lemon twist.
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