The Whiskey Cocktail/The Tombstone
As Presented by Mixologist Dave Wondrich at the International Chefs Congress – New York, NY
Adapted by

Yield: 1 Cocktail


  • 3 or 4 dashes (1 teaspoon) of gum syrup
  • 2 dashes of bitters
  • 1 wine glass (2 ounces) of whiskey
  • A piece of lemon peel

Fill a small bar glass one-third full of fine ice. Add ingredients, shake and strain in a fancy red wine glass, and add the lemon peel.

Note: For a Tombstone, use a 2:1 syrup made from Demerara sugar

*Wondrich used Woodford Reserve Kentucky Bourbon Whiskey while making this cocktail at the International Chefs Congress

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Published April 2008