cocktails
Venue: Hyatt Centric, Dublin 8, Ireland Recipe By: Dave
Ingredients
50ml Ha’Penny Original Wheated Irish Whiskey
25ml ginger syrup
25ml fresh lemon
Dash of sugar
2 dashes Angostura Bitters
Lemon & mint, for garnish
Preparation
Shake all ingredients well with ice and strain into an ice-filled Collins glass. Garnish with the lemon & mint.
Ingredients:
Method:
Garnish with dehydrated lemon slice.
Combine all ingredients in cocktail shaker.
Shake for 5-10 seconds.
Add ice to shaker.
Shake for 10 seconds.
Double strain into chilled glass.
Dublin Rhubarb Sour
Crafted by Bartender Conor Gray – Cafe en Seine, Dublin
Ingredients:
50ml Hapenny rhubarb Gin
25ml lemon juice
25ml simple syrup,
10ml egg whites
Preparation: Shaken vigorously with rocks and served with a dash of bitters and fresh lemon.
Venue: Quigley’s Irish Pub, Naperville, IL
Ingredients
1 ½ oz. Ha’Penny Four Cask Irish Whiskey
Ginger Beer
Squeeze of fresh lemon
Lime wedge, for garnish
Preparation
Build in an ice-filled copper mug with a bit of Irish love. Garnish with a lime wedge.
Venue: Maize + Mash, Glen Ellyn, IL
Ingredients:
1 ½ oz. Ha’Penny Four Cask Irish Whiskey
½ oz. Ha’Penny Rhubarb Gin
¼ oz. ginger liqueur
¾ oz. lemon juice
½ oz. honey syrup
Lemon peel, for garnish
Preparation:
Shake all ingredients well with ice and double-strain into a cedar smoked rocks glass over a large ice cube.
Garnish with the lemon peel.
