I like that syrup idea…

All right, finally got around to making a Cooper Union with (almost) all the correct ingredients. The only difference between mine and the book’s is that I ended up getting cask-strength Redbreast 12 Year; it was less than $5 more in the store! And maybe with that 57% whiskey I can finally understand all the fuss about Irish Coffee. Anyway, I’m glad I did, because in spite of the fiery proof and the peaty Scotch, it was still the St. Germain that threatened to overwhelm. I’ve found that dropping the lemon garnish from the drink helps balance it more, to my taste, and the Laphroaig gives plenty of smell anyway. Also, I’ve experimented with reducing St. Germain into a syrup with an equal amount of sugar, and substituting a quarter ounce of that elderflower syrup really helps the overall balance of the drink, though that may be too sweet for your tastes (but that syrup, on top of crepes, rolled with some diced kiwi, that’s a pretty great idea my lady friend had). Anyway, an interesting drink. Very much an homage to the Sazerac method, but you wouldn’t know it from a blind tasting.

I’m glad you enjoyed it. (And I’m wishing I had some Lagavulin so I could give it a try…)

“Absurdly specific,” yes, that’s a good term for it.

I like the idea of making Cooper Union with Connemara, I’ll try that (Alas! no Connemara in the pantry right now.) Thanks for the idea.