The Story Behind The Emerald
A bold, spirit-driven tribute to Ireland, the Emerald takes on an amber hue, earning the nickname “the Irish Manhattan” for its near-identical build and appearance to the NYC classic.
The Emerald combines Irish whiskey, sweet vermouth, and orange bitters. While its exact origins are unknown, this drink shows up in several cocktail books throughout the 20th century, sometimes as “The Emerald,” as it appears in Jacques Straub’s “Drinks” from 1914, and also as “The Rory O’More,” as per “Mr. Boston’s Bartending Guide.” While the latter pays homage to Sir Rory O’More, one of the four main organizers of the 1641 Irish Rebellion, “The Emerald” is the more commonly used name for this cocktail.
The beauty of the Emerald’s simple build is it allows for a lot of experimentation in terms of the Irish whiskey used. Try something classic like single malt or blended whiskey, or reach for one of the many single-pot still offerings out there.
Riffs on this drink include the Dead Rabbit’s Emerald, which calls for 1 teaspoon of Pierre Ferrand dry curaçao, 2 dashes angostura bitters, and an additional lemon peel garnish, with both lemon and orange peels expressed over the drink, and then discarded. The recipe below, however, outlines the traditional preparation and recipe for the cocktail.
Cracked Ice Ingredients
- Ice cubes
Cracked Ice Directions
- To make cracked ice, take ice cubes and wrap them in a dish towel or plastic bag, and hit 3-4 times with a mallet or rolling pin. While the intent of using cracked ice is to very lightly dilute the final product, avoid crushing the ice too much, as doing so can result in a watered-down Emerald.