Dingle all the Way
What you need
- 50ml Dingle Gin
- 20ml Lemon Juice
- 20ml Mulled Wine Syrup
- Egg White
- Soda Water
Method
- Combine all the ingredients except the soda in a cocktail shaker with no ice, shake for 10-15 seconds. This makes the drink froth much better.
- Next, add ice and shake for a further 10-15 seconds.
- Strain the cocktail into a chilled highball glass, let sit for 90 seconds before adding soda. This allows the foam to set and gives a better texture
and appearance to the drink. Garnish with lemon oils and zest.
The Very Old Fashioned
What you need
- 60ml Double Barrel Irish Whiskey
- 10ml Simple Syrup
- 2 Dashes of Bitters
- Garnish: Fresh Orange Peel
Method
- Put the ingredients to a tumbler and stir.
- Add ice and stir again.
- Garnish with a twisted orange peel.
Irish Coffee with a Twist : allta x Baileys Irish Coffee
What you need
- 125mls of Baileys Original Irish Cream
- 5tsp of your favourite coffee, fine to medium-fine grind size
- Pea size amount of white miso (optional – an alternative is miso paste which can be found in any large grocery store)
- 2 dashes of Off the Cuffe Barmbrack Irish Bitters (optional – an alternative is Angostura bitters which can be found in any large off licence)
- Whipped cream
Method
- Combine Baileys and white miso in a small bowl and whisk until smooth. Add two dashes of bitters.
- Add the mixture to your moka pot and add your favourite ground coffee. Put your moka pot on the heat and watch it do its thing!
- While the moka pot is heating up, get busy whipping your cream until the mixture has increased in volume but still moves slowly in the bowl.
- Pour your brewed coffee into a heatproof glass.
- Using a heated dessert spoon, top your coffee with cream pouring over the back of the spoon and don’t mind if it’s dripping over the edges, all the more delicious!
- Curl up in your favourite spot and with your favourite treat conspirators and enjoy…hell yeah!
Quick Tip: If you don’t have a moka pot at home, just substitute the ground coffee with 1tsp of instant coffee and add the mixture to a pot. Cover the pot with a lid and heat to 80°C or until just simmering. Pour the brew into a glass and top with cream and indulge!
Mourning, Noon and The Night Before Christmas
What you need
- 35ml The Sexton Single Malt Irish Whiskey
- 25ml Sweet Vermouth
- 25ml Campari
- Garnish: Lemon Twist
Method
- Pour into glass and stir
- Garnish with a twist of lemon peel