Wednesday 24 July 2019

Four whiskey cocktails you can re-create at home

 

Locker-Room Attendant
Locker-Room Attendant
The G.M.
Stoker
Machinery Man

The Roe & Co distillery and visitor experience opens its doors this weekend. Housed in the original art deco designed Guinness Power Station in the heart of The Liberties, the iconic building has been regenerated as the new home of the Irish whiskey. Bairbre Power asked brand ambassador, Alan Mulvihill to share four cocktails that readers can re-create at home.

MACHINERY MAN

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Machinery Man
 

INGREDIENTS

45ml spiced premium blended Irish whiskey *

20ml bittered Belsazar Red (Belsazar Red + Campari) **

10ml lime juice

60ml pineapple juice

15ml sugar syrup (2:1)

Pineapple, to garnish

EQUIPMENT

⬤ Cocktail shaker

⬤ Strainer

⬤ Highball glass

⬤ Jigger

METHOD

1. Shake and strain into a highball glass over ice.

2. Garnish with a slice of pineapple and a pineapple leaf.

 

LOCKER-ROOM ATTENDANT

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Locker-Room Attendant
 

INGREDIENTS

30ml premium blended Irish whiskey

30ml Suze liqueur

30ml Belsazar White

3 dashes grapefruit bitters

Lemon, to garnish

EQUIPMENT

⬤ Mixing glass

⬤ Nick & Nora glass

⬤ Strainer

⬤ Bar spoon

METHOD

1. Stir in a mixing glass over ice.

2. Strain into a Nick & Nora glass.

3. Garnish with a lemon twist.

 

THE G.M.

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The G.M.
 

INGREDIENTS

30ml premium blended Irish whiskey

20ml Belsazar Rosé

15ml sugar syrup (2:1)

60ml fresh grapefruit

10ml fresh lime juice

3 sprigs of rosemary, to garnish

EQUIPMENT

⬤ Rocks glass

⬤ Cocktail shaker

⬤ Strainer

⬤ Juicer

⬤ Jigger

METHOD

1. Shake and strain into a salt-rimmed rocks glass over ice. Garnish with a sprig of rosemary.

2. Pour an optional small drop of peated whiskey over the drink for fragrance. Light the rosemary for a smoky effect.

 

STOKER

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Stoker
 

INGREDIENTS

40ml premium blended Irish whiskey

20ml white port

120ml coconut water

Soda water

Truffle oil

Coconut flakes, to garnish

EQUIPMENT

⬤ Cocktail shaker

⬤ Strainer

⬤ Highball glass

⬤ Jigger

METHOD

1. Shake all ingredients except for soda and truffle oil.

2. Double strain into a highball glass over ice.

3. Top with soda water.

4. Gently stir.

4. Spot with three decent-sized drops of truffle oil.

5. Garnish with coconut flakes.

*TO MAKE SPICED WHISKEY:

Add the skins of 1 grapefruit, 1 sliced pear and 1 sliced vanilla pod to a bottle of premium blended Irish whiskey and leave overnight in a cool, dry place.

**TO MAKE BITTERED BELSAZAR RED:

Combine 10ml Campari and 10ml Belsazar Red in equal parts. 20ml per drink.

Strain the contents from the bottle and enjoy.

roeandcowhiskey.com

Photography by Christopher Heaney

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