The weather is getting colder, so why not indulge in a gorgeous cocktail?
All from the comfort of your own home!
Oisín Davis, the mind behind Irish Kitchen Cocktails, has shared some of his recipes with us. Including his unique take on a hot whiskey!
“Gorging my way through life on all things edible and drinkable brings me joy. Vive Cum Gaudio – Latin for ‘Live with Joy’ – is actually tattooed on my left forearm,” he tells us.
“But sometimes my greed gets the better of me. One particular occasion saw me eating and drinking my way through NYC. As I started to make my way back to my mate’s gaff in Jersey City, I spotted a cannoli café. Even though I had just eaten enough for a small army, I couldn’t resist their pear and chestnut cannoli. Pear and chestnut is such an outrageously amazing combo. It’s even better when you get some whiskey in with them.”
- ¼ teaspoon chestnut purée (you can get this in a good food deli – it comes in a can or a tube)
- 1 teaspoon freshly squeezed lemon juice
- 120ml pear juice (Polish food stores usually stock it)
- 35ml Roe & Co. Irish Whiskey
- 1 fresh pear slice or some dried pear slices, to garnish
- 1 star anise, to garnish (optional)
- Drop the chestnut purée into a glass mug, then pour in the lemon juice and half of the pear juice.
- Stir for 10 seconds to get the ingredients hanging out and becoming friends.
- Pour in the remaining pear juice and stick it in the microwave for a minute, then pour in the whiskey and stir it again for a few seconds.
- Garnish with a pear slice and a star anise is nice too.
Irish Kitchen Cocktails by Oisín Davis is published by Nine Bean Rows (€18)