Whiskey Sour
Bold ’98 Irish Whiskey
ingredients
50 ml Bold ’98 Whiskey
40 ml Lemon Juice
25 ml Demerara Sugar Syrup (1:1)
Dash Angostura Bitters
15 ml Egg White
40 ml Lemon Juice
25 ml Demerara Sugar Syrup (1:1)
Dash Angostura Bitters
15 ml Egg White
METHOD
Combine all ingredients in a cocktail shaker. Dry shake to emulsify
the egg white. Add ice and shake again. Strain over ice into a rocks glass. Garnish
Garnish: Angostura Bitters
Glassware: Rocks Glass Ice Cubed
Old Fashioned
Bold ‘98 Irish Whiskey
ingredients
60 ml Bold ’98 Irish Whiskey
1/2 tsp of sugar syrup
2-3 dashes Angostura bitters
A few dashes of plain water or soda water
Orange peel or twist
Ice cubes
METHOD
Combine all ingredients except the whiskey in a cocktail shaker. Stir with ice. Pour the whiskey over the ice. Stir gently to combine the ingredients and chill the cocktail. Serve in a rocks glass. Garnish.
Garnish: Orange peel
Glassware: Rocks Glass
Clover Club
Jackford Irish potato Gin
ingredients
35 ml Jackford Potato Gin
15 ml Raspberry Liqueur
25 ml Raspberry Syrup
30 ml Lemon Juice
15 ml Egg White
Fresh Raspberries
METHOD
Combine all ingredients in a cocktail shaker. Dry shake to emulsify the egg white. Add ice and shake again. Double strain into a coupe
glass. Garnish.
Garnish: Fresh Raspberries
Glassware: Coupe
Ice No Ice
Gin Fizz
Jackford Irish Strawberry Gin
ingredients
35 ml Jackford Strawberry Irish Gin
15 ml Stillgarden O’Maro
15 ml Grapefruit Juice
15 ml Lemon Juice
20 ml Sugar Syrup/Rosemary Syrup
15 ml Egg White
15 ml Stillgarden O’Maro
15 ml Grapefruit Juice
15 ml Lemon Juice
20 ml Sugar Syrup/Rosemary Syrup
15 ml Egg White
Method
Combine all ingredients except for the soda water in a cocktail shaker. Dry shake to emulsify the egg white. Add ice and shake again. Strain over ice into a Collins glass. Top off with Soda Water. Garnish.
Garnish: Grapefruit Wedge & Rosemary Spring
Glassware: Collins Glass
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