To toast the chess box I’m raising my glass in an idiosyncratic manner that chess aficionados will easily recognize. I’m actually sliding my cocktail glass to the side a few squares, until lo and behold a rook suddenly jumps over it to the other side. Now I feel that my glass is well protected. The cocktail was created by Thomas Waugh of Death and Company in 2009 to highlight Knappogue Castle’s 12 year old Irish whiskey. The whiskey is named after a 15th century Irish castle which was restored back to its grandeur in modern times and serves as the backdrop to the oldest commercially available Irish whiskey on the planet, the Knappogue 1951, which is aged in sherry casks for 36 years.

I wouldn’t advocate using the 1951 in a cocktail, but the 12 year is just right. Knappogue translates from Gaelic to “hill of the kiss” so don’t blame me if you suddenly feel romantic after imbibing this one. It’s a perfect whiskey sour for the fall weather which features apple juice as a sweetener, along with some acacia honey syrup. It’s reminiscent of the Gold Rush cocktail but adds the apple twist. I imagine it would be equally delicious with apple cider, and heated up on a crisp evening. And I don’t imagine I’ll be imagining that for long. Cheers!

Castle to Castle by Thomas Waugh

1 ½ oz Knappogue Castle Irish Whiskey

1 ½ oz Fuji apple juice

¾ oz lemon

½ oz acacia honey syrup

Shake ingredients with ice and strain into a favorite glass with crushed ice. Garnish with a basil sprig and lemon peel king.