The Tommy Gun was inspired by the fall/winter harvests in New York State. It’s made up of pear liqueur, bitters, Connemara, lemon juice, cane syrup, cardamaro, rye and Armagnac. The flavors of apple and pear combine with walnut to give it a rich, warming flavor. “We used spirits that compliment a nutty flavor while keeping the cocktail dry and crisp,” says Black Tail bartender Harrison Ginsberg. “A touch of connamara was used to bring in a subtle smoke note reminiscent of wood fire.”
Tommy Gun
From Black Tail in New York City
- 1 dash Jerry Thomas Decanter Bitters
- 1tsp Connemara
- .75 Lemon Juice
- .25 Walnut Wheat Syrup
- .5 oz. Cane Syrup
- .25 Pur Pear Liqueur
- .5 Cardamaro
- .75 Tariquet Armagnac
- 1 oz. McKenzie Rye
- Method: Shaken
- Glassware: Punch
- Garnish: Nutmeg
