The Jimmy Mac
WYATT
PEABODY
PHOTO: BRIAN LEATART
At the request of Eden Algie, U.S. brand ambassador for venerable single-malt the Macallan, cocktailians Jimmy Yeager, Drew Levinson and Tony Abou-Ganim collaborated at the Vesper Bar in the Cosmopolitan of Las Vegas to create the Jimmy Mac, debuting the drink at Jimmy’s, an American Restaurant & Bar, in Colorado during the Aspen Food & Wine Classic.
Sample it for yourself at Ten Pound (£10) at the Montage Beverly Hills, the company’s first whiskey bar in the States, featuring the prestigious Scotch producer’s wares exclusively. For reservations, call 310-860-5808.
RECIPE
2 ounces the Macallan 18
½ ounce Averna amaro
½ ounce Bénédictine
2 dashes Regan’s Orange Bitters No. 6
Orange peel
In mixing glass, stir ingredients 35 times with ice and strain into double highball glass over large single piece of ice to minimize dilution. Garnish with orange peel.
Categories: By the Glass / Cocktails / Drinks
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Wonderful cocktail! It is noteworthy and necessary to include in the recipe that the ice used at The Ten Pound bar and in this photo is Glace Luxury Ice's Mariko sphere.
By using all the components listed, Mr. Eden has helped write cocktail history, making his cocktail among the first to be able to be replicated with 100% accuracy world wide, ensuring a common experience.
You can find out more about the Glace Ice brand here: www.glaceice.net
Posted by: S. Wood | 08/10/2011 at 07:29 AM
Is this drink by any chance named after the "Jimmy Mac" who blogs at times on some Catholic websites?
Posted by: Joseph Jaglowicz | 08/16/2011 at 12:56 PM
Rediculous to use macallan 18 in your shirley temple.
Posted by: Alex | 03/24/2012 at 04:35 PM