The Glendalough Shamrock
INGREDIENTS
1⅓ parts Glendalough Double Barrel Whiskey
10–15 sprigs fresh Irish mint & basil
⅓ part French herbal liqueur
½ part simple syrup
⅔ part fresh lemon juice
⅓ part strong brewed verbena tea (cold)
*Substitutions: Remove French herbal liqueur for a milder flavour or replace verbena tea with peppermint or chamomile tea for a twist.
GLASSWARE
Fluted tumbler with a heavy bottom.
INSTRUCTIONS
Muddle the Irish mint and basil leaves with simple syrup in the bottom of a shaker.
Add Glendalough Double Barrel whiskey and French herbal liqueur (if using).
Pour in the cooled verbena tea.
Fill the shaker with ice and shake well.
Strain over a large square ice cube in a ribbed tumbler.
Garnish with Irish Shamrocks or mint sprig.
Glendalough Mint Mist
INGREDIENTS
1⅔ parts Glendalough Pot Still Whiskey
½ part fresh lemon juice
⅓ part mint syrup or simple syrup
3⅓ parts sparkling water (cucumber-infused optional)
GLASSWARE
Highball glass
INSTRUCTIONS
Pour Glendalough Pot Still whiskey, lemon juice, and mint syrup into a highball glass.
Add ice cubes or a large ice sphere.
Top with sparkling water and gently stir. Garnish with a sprig of basil.
Glendalough Green Gimlet
INGREDIENTS
1⅔ parts Glendalough Double Barrel Whiskey
⅚ part fresh lime juice
½ part simple syrup
½ part chilled green tea
Optional sub: Use cucumber water and a splash of French herbal liqueur instead of chilled green tea
GLASSWARE
Gimlet Glass
INSTRUCTIONS
Combine Glendalough Double Barrel whiskey, lime juice, simple syrup, and chilled green tea in a shaker.
Fill the shaker with ice and shake well.
Strain into a chilled gimlet glass.
Garnish with a basil leaf or a lime wheel.
