Mid-Night Rosso
Venue | Broyage Bar & Bostro, Hilton Kilmainham
Recipe By | Zildjian Galang
- 35.5ml Pearse 5yr Original Irish Whiskey
- 25ml Chambord
- 20ml Martini Rosso
- Dried Cherries
- Haribo Cola Gummies
- Add all ingredients to cocktail jug, stir & strain into a chilled rocks glass. Garnish with dried cherries & cola jellies. Optional add cola for cherry cola version.
Fizzy Pearse
Venue | Broyage Bar & Bistro, Hilton Kilmainham,
Recipe By | Zildjian Galang
- 35.5ml Pearse 5yr Original Irish Whiskey
- Homemade Lime juice
- London Essence Ginger Beer
- Angostura art, for garnish
- Add Pearse, lime juice and ice to a rocks glass. Top with ginger beer and slice of dried lemon. Garnish with bitters
Shin Kicker
Venue | Blind Pig Speakeasy, Dublin 2, Ireland
Recipe By | Andrew
- 1 ½ oz. Pearse 5yr Original Irish Whiskey
- ¾ oz. lemon & lemon (2:1 sour to sweet)
- ¼ oz. French orgeat
- ¼ tsp. black pepper tincture
- Spritz of star anise infused peated Irish Whiskey
- Luxardo cherry, for garnish
- Spritz cocktail glass with star anise infusion. Shake all remaining ingredients well with ice and strain into the prepared glass. Garnish with the Luxardo cherry.
Dublin 8 Sour
Venue | Commodore Club, Appleton, WI USA
Recipe By | Patrick Frawley
- 2 oz. Pearse 7yr Distillers Irish Whiskey
- 1 oz. fresh lemon
- 1 oz. house-made turbinado sugar simple
- Egg white
- Angostura art, for garnish
- Dry shake egg white with all other all ingredients except bitters, then add ice and shake all ingredients well with ice. Strain into a chilled cocktail glass and garnish with Angostura art.
Shin Kicker
Venue | Blind Pig Speakeasy, Dublin 2, Ireland
Recipe By | Andrew
- 1 ½ oz. Pearse 5yr Original Irish Whiskey
- ¾ oz. lemon & lemon (2:1 sour to sweet)
- ¼ oz. French orgeat
- ¼ tsp. black pepper tincture
- Spritz of star anise infused peated Irish Whiskey
- Luxardo cherry, for garnish
- Spritz cocktail glass with star anise infusion. Shake all remaining ingredients well with ice and strain into the prepared glass. Garnish with the Luxardo cherry.
Dublin 8 Sour
Venue | Commodore Club, Appleton, WI USA
Recipe By | Patrick Frawley
- 2 oz. Pearse 7yr Distillers Irish Whiskey
- 1 oz. fresh lemon
- 1 oz. house-made turbinado sugar simple
- Egg white
- Angostura art, for garnish
- Dry shake egg white with all other all ingredients except bitters, then add ice and shake all ingredients well with ice. Strain into a chilled cocktail glass and garnish with Angostura art.
PRAY
Recipe By | Bogdan Mazza
- 50ml FatWash Pearse Original Whiskey with Butter
- Simple Syrup
- Angostora Bitters
- Palosanto Flavouring
- Slow Ice
- Add all ingreditens to a cocktial jug, stir. pour over slow ice.
Whiskey in the Jar
FairSpirits Italia Road2Dublin 2024
Recipe By | Bartender Enzo Sejdic
- 50ml Pearse Distiller’s Choice
- 30ml Vermouth Rosso Italiano
- 20ml Bitter Italiano
- Milk wash with whole milk cooked at low temperature and vanilla beans.
- Guinness Foam: Guinness, Metochel, Simple Syrup
Banan Boulevardier
Venue: Giffard, Depuis 1885 France
Recipe By | Alex Robin / French Ambassador Giffard
- 30ml Pearse 7yr Distillers Irish Whiskey
- 15ml Giffard Banane du Brésil
- 20ml Giffard Aperitif Bitter
- 20ml sweet vermouth
- Garnish optional
- Stir all ingredients well with ice and strain into an ice-filled rocks glass.
Townhouse Sour
Venue: O’Neill’s Townhouse Dublin
- 50ml Pearse Original 5yr Irish Whiskey
- 25ml Lemon Juice
- 25ml Simple Syrup
- Dash egg whites
- 2 dash Beara Irish Bitters – Orange
- Dry shake all ingredients together. Add ice to shaker and repeat. Pour into a chilled rocks glass. Garnish with the bitters.