Cocktail Recipes

Recipe

2 oz Teeling Brabazon 04 · 0.75 oz fresh lemon juice · 0.5 oz elderflower liqueur · 0.25 oz honey syrup · Shake with ice, strain into coupe, garnish with lemon twist.

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2 oz Bushmills Red Bush · 4 oz cold ginger ale · Squeeze of fresh lemon · Build over ice in a tall glass, garnish with a lemon wheel.

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2 oz Glendalough Double Barrel · 4 oz chilled sparkling water · 0.5 oz honey syrup · Squeeze of lemon · Build over ice in highball glass, stir gently, garnish with lemon wheel.

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2 oz Jameson Caskmates Stout · 1 oz cold brew coffee · 0.5 oz demerara syrup · 2 dashes chocolate bitters · Stir over ice, strain into a rocks glass with a large cube.

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2 oz The Sexton Single Malt, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir with ice for 30 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

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2 oz Hinch 10 Year Sherry Cask · 0.5 oz demerara syrup · 1 whole egg · Dry shake, then shake hard with ice, strain into a coupe, grate nutmeg over top.

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2 oz Tullamore D.E.W. XO · 0.75 oz fresh lime juice · 0.5 oz coconut cream · 0.5 oz demerara syrup · Shake with ice, strain into a coupe, grate nutmeg on top.

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2 oz Clonakilty Bordeaux Cask · 1 oz fresh lemon juice · 0.75 oz honey syrup · 0.5 oz Lillet Rosé · Shake with ice, strain into a chilled coupe, garnish with a lemon wheel.

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2 oz Waterford Tinnashrule · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Top with chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a thin apple slice.

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2 oz Bushmills 10 Single Malt, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop it in.

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2 oz Connemara Cask Strength · 0.75 oz lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Gold Spot 9 Year · 0.5 oz honey syrup · 0.5 oz lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

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2 oz Hinch Small Batch Bourbon Cask, 0.5 oz fresh lime juice, 0.25 oz honey syrup (2:1), top with 3 oz spicy ginger beer. Build in a copper mug over crushed ice, stir gently, garnish with candied ginger and a lime wheel.

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2 oz Waterford Hook Head · 4 oz chilled soda water · Squeeze of lemon · Build over ice in a tall glass, stir gently.

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2 oz Hyde No. 6, 0.5 oz oloroso sherry, 0.25 oz demerara syrup, 2 dashes orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

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2 oz Bushmills 16 Year Old · 0.5 oz ruby port · 0.75 oz fresh orange juice · 0.25 oz simple syrup · Shake with ice and strain over crushed ice. Garnish with seasonal berries and mint.

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2 oz Fercullen 10 Year Old · 1 oz elderflower liqueur · 0.75 oz lemon juice · 2 dashes peach bitters · Shake with ice, strain into coupe, garnish with lemon twist.

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2 oz Athrú Annacoona · 0.75 oz lemon juice · 0.5 oz fig syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

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2 oz Glendalough 7 Year · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 3 mint leaves · Shake with ice, double strain into a coupe, garnish with a mint sprig.

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2 oz Clonakilty Port Cask · 1 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Tullamore D.E.W. Cider Cask · 4 oz sparkling apple cider · Squeeze of lemon · Build in a tall glass over ice, stir gently, garnish with a thin apple slice.

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2 oz Fercullen 14 Year Old · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Jameson Crested · 0.75 oz cold-brew coffee · 0.5 oz demerara syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with one large cube, garnish with orange peel.

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2 oz Powers Gold Label · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain over fresh ice, garnish with a lemon wheel and freshly grated nutmeg.

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2 oz Waterford Gaia 1.1, 0.75 oz fresh lemon juice, 0.5 oz organic wildflower honey syrup (2:1), 2 dashes chamomile tincture, 1 egg white. Dry shake, then shake with ice, double strain into a coupe, garnish with a single edible marigold petal.

Recipe

2 oz Teeling Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with three drops of Angostura on the foam.

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2 oz Waterford Fenniscourt · 4 oz chilled sparkling water · Expressed lemon peel · Build in a tall glass over ice, stir gently, garnish with lemon twist.

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2 oz West Cork 8 Year Old · 0.75 oz lemon juice · 0.5 oz elderflower liqueur · 0.5 oz simple syrup · Shake with ice, strain into a rocks glass over fresh ice, garnish with a sprig of mint.

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2 oz Fercullen Falls · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into coupe, garnish with expressed lemon peel.

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2 oz Kilbeggan 18 · 0.75 oz clear apple juice · 0.25 oz honey syrup · 2 dashes Peychaud's bitters · Stir, strain into a coupe, garnish with a thin apple slice.

Recipe

2 oz Busker Single Pot Still, 0.5 oz dry oloroso sherry, 0.25 oz orange curaçao, 0.25 oz simple syrup. Shake briefly with crushed ice, pour unstrained into a rocks glass, top with more crushed ice, and garnish with an orange slice and mint sprig.

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2 oz Bushmills 12 Year Old · 1 oz fresh apple juice · 0.5 oz honey syrup · 0.25 oz lemon juice · Shake with ice, strain into a coupe, garnish with a thin apple slice.

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1.5 oz Waterford Sheestown · 1 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 oz sparkling water · Build in a wine glass over ice, stir gently, garnish with a sprig of fresh thyme.

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2 oz West Cork 12 Year Port Cask · 0.75 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

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2 oz Tyrconnell 16 · 0.75 oz fresh orange juice · 0.5 oz honey syrup · Shake with ice, strain over crushed ice, garnish with seasonal berries and a mint sprig.

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2 oz Writers' Tears Double Oak · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes orange bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

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2 oz Teeling Brabazon 02 · 0.75 oz ruby port · 0.5 oz honey syrup · 2 dashes chocolate bitters · Stir with ice, strain into a rocks glass over one large cube, garnish with an orange twist.

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2 oz Tullamore D.E.W. 14 · 0.75 oz pressed apple juice · 0.5 oz honey syrup · 2 dashes aromatic bitters · Stir over ice, strain into a rocks glass, garnish with a thin apple fan.

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2 oz Dunville's Three Crowns Peated · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes aromatic bitters · Stir with ice, strain into a Nick & Nora glass, garnish with a lemon peel.

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2 oz Dingle Single Pot Still · 0.75 oz fresh lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

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2 oz Kilbeggan Single Pot Still · 4 oz chilled soda water · 0.5 oz elderflower liqueur · Build in a tall glass over ice, stir gently, garnish with a sprig of fresh mint.

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2 oz Clonakilty Double Oak · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe.

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2 oz The Irishman Founder's Reserve · 0.75 oz green Chartreuse · 0.75 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lemon peel.

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2 oz Connemara 12 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice and strain into a chilled coupe. Garnish with a thin apple slice.

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2 oz Tipperary Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, wet shake, strain into a coupe, garnish with three drops of Angostura.

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Neat or with a single rock. Optionally a Tipperary: 2 oz Redbreast 12 CS, 0.75 oz sweet vermouth, 0.5 oz green Chartreuse.

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The Newmarket Sour: Combine 2 oz Teeling Single Pot Still, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 1 egg white in a shaker. Dry shake, then shake with ice, strain into a chilled coupe, and top with three dashes of Angostura bitters. The creamy pot still texture marries beautifully with the whipped egg-white cloud.

Recipe

"The Belfast Revival": Combine 2 oz McConnell’s, 0.75 oz honey syrup, and 0.75 oz fresh lemon juice in a shaker with ice. Shake vigorously and strain into a coupe. Garnish with a lemon twist. The whiskey’s gentle sweetness makes it a natural Gold Rush variant that drinks above its price.

Recipe

"The Island Sour": Combine 2 oz Lambay Small Batch, 1 oz fresh lemon juice, 0.75 oz honey syrup, and 1 egg white. Dry shake vigorously, then shake with ice. Strain into a coupe and garnish with a few drops of Angostura on the foam. The honey and Cognac-cask character play beautifully against the citrus acid.

Recipe

The Bog Standard (Anything But): 2 oz West Cork Bog Oak, 0.5 oz Pedro Ximénez sherry, 2 dashes chocolate bitters. Stir over ice, strain into a rocks glass, garnish with a dried fig.

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The Lustau Sour: Combine 2 oz Redbreast Lustau Edition, 0.75 oz fresh lemon juice, 0.5 oz Pedro Ximénez sherry syrup, and 1 egg white. Dry shake vigorously, then shake with ice and strain into a rocks glass.

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Dublin Mule: Combine 2 oz Roe & Co with 0.75 oz fresh lime juice and top with chilled ginger beer in a copper mug filled with ice. Garnish with a lime wheel and a sprig of fresh mint.

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The Atlantic Crossing: 2 oz Slane Irish Whiskey, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz Licor 43.

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The Wicklow Sour: 2 oz Glendalough Double Barrel · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white. Dry shake vigorously, then shake with ice, strain into a coupe. Garnish with a lemon twist.

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The John's Lane Flip: 2 oz Powers John's Lane · 1/2 oz demerara syrup · 1 whole egg · 2 dashes Angostura bitters · Dry shake vigorously, then shake with ice, strain into a coupe, grate fresh nutmeg on top.

Recipe

The Terroir Sour

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— The Blue Spot Sour: 2 oz Blue Spot 7 Year Old · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · 2 dashes Angostura bitters. Dry shake, then shake with ice, strain into a rocks glass with one large ice cube.

Recipe

Black Bush Irish Coffee: Warm a stemmed glass with hot water, then discard. Add 1.5 oz Bushmills Black Bush, 1 tsp demerara sugar, and hot strong coffee. Stir to dissolve. Float lightly whipped cream over the back of a spoon.

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The Volunteer: 2 oz Kilbeggan Single Grain · 1 oz fresh apple juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Apple fan garnish.

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The Spot Sour: 2 oz Yellow Spot · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white.

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The Dublin Rose: 1.5 oz Teeling Single Grain · 1 oz Lillet Blanc · ½ oz elderflower liqueur · squeeze of fresh lemon · ice. Stir gently, strain into a chilled coupe, garnish with a lemon twist.

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The Redbreast Flip: 2 oz Redbreast 15 · 1/2 oz maple syrup · 1 whole egg · Freshly grated nutmeg. Dry shake all ingredients 15 seconds. Add ice, shake vigorously. Double strain into a chilled coupe. Grate fresh nutmeg over the top.

Recipe

Gold Medal, San Francisco World Spirits Competition. 90 Points, Whisky Advocate.

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The Kerry Sunrise: In a rocks glass, combine 2 oz Dingle Single Malt, 0.5 oz fresh orange juice, and 0.25 oz honey syrup. Add ice, stir gently, and float 0.25 oz port wine on top.

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Irish Bog Sour: Combine 2 oz Connemara, 1 oz fresh lemon juice, 0.75 oz heather honey syrup, and 1 egg white. Dry shake, then shake with ice and strain into a coupe.

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The Antrim Sour: 2 oz Bushmills 10 · ¾ oz lemon juice · ½ oz honey syrup · 1 egg white.

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The Black Barrel Irish Coffee: 1.5 oz Jameson Black Barrel · 5 oz fresh-brewed dark roast coffee · 1 bar spoon brown sugar · lightly whipped cream float. Warm a glass, dissolve the sugar in coffee, add whiskey, float cream. The double-char sweetness pairs perfectly with the roast notes.

Recipe

The Liberties Rum Punch: 2 oz Teeling Small Batch · 1 oz fresh lime juice · ¾ oz pineapple juice · ½ oz orgeat · 2 dashes Angostura bitters. Shake with ice, strain over crushed ice. Garnish with a pineapple leaf and grated nutmeg. The rum cask finish makes this Irish whiskey sing in a tropical cocktail.

Recipe

The Dublin Hot Pot: 2 oz Powers Three Swallow · 1 oz fresh lemon juice · ¾ oz honey syrup · 4 oz hot water · 3 whole cloves. Combine in a heat-proof glass and stir. The pot still spice intensifies with heat, turning this into the definitive Irish hot whiskey.

Recipe

The Tullamore Sour: 2 oz Tullamore D.E.W. · ¾ oz fresh lemon juice · ½ oz honey syrup · 1 egg white. Dry shake, then shake with ice, strain into a coupe. The triple distillation’s smoothness makes this one of the cleanest whiskey sours you’ll ever taste.

Recipe

The Poet’s Irish Coffee: 1.5 oz Writers’ Tears · 5 oz hot brewed coffee · 1 tbsp brown sugar · Lightly whipped cream. Dissolve sugar in coffee, add whiskey, float cream on top. Do not stir the cream.

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The Redbreast Orchard: 2 oz Redbreast 12 · 1 oz fresh pressed apple cider · 1/2 oz honey syrup · 2 dashes Angostura bitters. Stir with ice, strain into a rocks glass over a large cube. Garnish with a thin apple fan.

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The Emerald Sour: 2 oz Green Spot · 3/4 oz fresh lemon juice · 1/2 oz green apple syrup · 1 egg white. Dry shake, then shake with ice, double strain into a coupe. Garnish with a thin apple slice.

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2 oz Nephin Single Malt · 0.5 oz honey syrup · 4 oz chilled sparkling water · 2 dashes lemon bitters · Build in a tall glass over ice, stir gently, garnish with a thyme sprig.

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2 oz Nephin Irish Whiskey · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon wheel.