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.