Cocktail masterpieces created by outstanding mixologists around the World using our Award Winning Spirits
“The Pig in the Parlour” is a phrase that refers to a historical practice where pigs were sometimes kept inside a family’s home, particularly in rural or cottage settings. This practice was more common in earlier centuries when people lived in small, simple homes and had a closer connection between their domestic animals and daily life, much like the families who lived on Pig’s Lane long ago.
In such situations, a small section of the cottage, often called the “parlour,” would be used to house a pig.
Today, among other nods to our historical roots, we pay a tribute to the traditions of old with our lovingly curated cocktail ‘The Pig in the Parlour’ featuring Pearse 7yr Irish Whiskey, White Port, Plum Cider Cordial, Citrus, Apricot & Peach Soda Water.
Created by Ariel Sanecki
Sneaky Irishman By Matt Mitchell
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.
The Irish Donkey by Braeda
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.
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.
Road2Dublin Cocktail Competition – Italy 2025
PRAY
Crafted by winning Bartender Bogdan Mazza
Ingredients:
FatWash Pearse Original Whiskey with Butter
Simple Syrup
Angostora Bitters
Palosanto Flavouring
Slow Ice
WHISKEY IN THE JAR
Crafted by Bartender Enzo Sejdic
Ingredients:
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
TERRA E ANIMA
Crafted by Bartender Gabriele Maggioni
Ingredients:
40ml Mil Gin
20ml Vermouth Anselmo Bianco
40ml Lemon Cordial
10ml Olive Brine
3-4 Drops of Vegan Foam
Tonic Water
Garnish: Rosemary, Basil, and Thyme
IRELAND’S CALL
Crafted by Bartender Mirko Di Taranto
Ingredients:
45ml Ha’penny Original Irish Whiskey
15ml Sciropoo di birra IPA homeade
15ml Green Chartreuse
15ml Apple Liqueur
2 Dashes Angostura Bitters
2 Splashes Purified Salt Water
BALSAMIC WOOD
Crafted by Bartender Mirko Di Taranto
Ingredients:
40ml Pearse Distiller’s Choice
10ml MiL Gin
5ml Agave Syrup
8 Dashes Licorice Bitters
Splash of Soda
Garnish: Rosemary Sprig
CARMINE IULIANO
Crafted by Bartender Ricordo Luisa a Firenze
Ingredients:
Strega Alberti
Pearse Distiller’s Choice
Apple, Bay Leaf, and Honey Homemade Syrup
Garnish: Star Anise
MAI DIRE MAIS
Crafted by Bartender Roberto Cavallaro
Ingredients:
40ml Town Branch Bourbon
30ml Lacto-Fermented Corn Extract
10ml Miliare Liqueur
20ml Kentucky Bourbon Barrel Ale Beer Syrup
Sichuan Pepper and Cinnamon
Method: Shake with ice, and strain over ice.
Garnish: Toasted Corn
MAGIC IN THE RAINBOW
Crafted by Bartender Sofia Sabatini
Ingredients:
45ml Pearse Distiller’s Choice Infused with Coffee
20ml Salted Caramel Syrup
Garnish: Almond Foam and Cinnamon Dust
FAKE BEER
Crafted by Bartender Edoardo Baldessari
Ingredients:
45ml Pearse Founder’s Choice
45ml Cabbage and Bacon Cordial
30ml Guinness Reduction