If there’s anything the Irish know about, its how to hold their drink. Although here in Australia we can more than hold our own, you won’t find a trace of Guinness in these oh-so-fancy Irish cocktails.
If you’re a fan of whiskey, try the Teeling Smash or mix it up with some Funky Julep freshness. Whiskey not your drink of choice? We’ve got you covered with some good old fashioned Irish whiskey cocktails with a cheeky modern twist. Don’t like whiskey? Never fear, we’ve snuck in a couple of gin concoctions so you can keep up. And don’t worry, there’s no green colouring involved…
Teeling Smash
- Whiskey
- 1/2 a Lemon Quartered
- 10 – 15ml Simple Syrup (2 parts Sugar to 1 part water)
- 8-10 mint leaves
Method:
- Combine whiskey lemon and sugar in a rocks glass and gently muddle.
- Bruise and add the mint, fill the glass with crushed ice, stir and garnish with mint spring.
This is a classic whiskey smash basically like a Mojito using Teeling whiskey and replacing lime with lemon.
Funky Julep
- 50ml Teeling Small Batch
- 35ml Strawberry & Balsamic Shrub
- 10-12 Fresh mint Leaves
Strawberry & Balsamic Shrub
- 250g Strawberries
- 330g Demerara Sugar
- 180ml White Balsamic Vinegar
Juice the strawberries combine with sugar in a pot heat until sugar dissolves then add the balsamic vinegar stir and let to cool.
Method:
- Build up the cocktail with steady layers with crushed ice.
- Serve in a Julep glass and garnish with Mint Sprig & Wild Strawberries.
Bruise the mint leaves and combine all ingredients into Julep cup, build in the glass adding crushed ice. Garnish mint spring and wild strawberries.
Recipes supplied by Teeling Whiskey
English Mar-tea-ni
- 35 mls Gin
- 20 mls English Breakfast Tea Reduction
- 15 mls lemon juice
- 5 mls sugar syrup
Method:
- To make the English Breakfast Tea Reduction, combine 12 tea bags in 250 mls sugar syrup and 250 mls water. Bring to boil then simmer for 20 mins. Cool and let sit for 10 mins, and then slow simmer on low heat for around 30 mins until reduced by 50%. Fine strain, chill and store.
- To make the cocktail, shake and strain the ingredients into a wine glass with a lemon sugar rim over ice. Garnish with a lemon squeeze and tea bag.
Serve in a wine glass with ice and a sugar rim and lemon squeeze.
Best Of British Sour
- 35 mls Gin
- 15 mls Earl Grey Syrup
- 15 mls Mandarin Syrup
- 15 mls Lemon
- Dash lime
Method:
- To make the Earl Grey Syrup, simmer 12 tea bags in 250 mls sugar syrup and 250 mls water for 20 mins. Cool and let sit for 30 mins. Fine strain, chill and store.
- To make the Mandarin Syrup, simmer 500 mls Mandarin juice and 150 mls sugar syrup for around 20 mins. Add 2 twists black pepper and pinch of salt. Simmer to reduce by 50% for around 30 mins on low heat. Let cool for 15 mins. Chill and store.
- To make the cocktail shake over ice and strain ingredients into a long glass filled with ice. Garnish with a lemon squeeze and pinch of lemon sugar.
Served long over ice with a tea bag and pinch of lemon sugar.
Recipes supplied by Greenall’s Original London Dry Gin
