Cocktail Recipes

Recipe

2 oz The Dublin Liberties Murder Lane 13 Year Old · 0.5 oz Pedro Ximénez sherry · 2 dashes Angostura bitters · 1 dash orange bitters · Express an orange peel over the glass, then garnish with a brandied cherry

Recipe

2 oz The Quiet Man Traditional · ¾ oz fresh lemon juice · ½ oz honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a thin lemon wheel

Recipe

2 oz Keeper's Heart Irish + Bourbon Cask Strength · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the glass, garnish with the peel and a brandied cherry.

Recipe

2 oz The Dubliner 6yr Cask Strength · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Garnish with a cinnamon stick and lemon wheel

Recipe

2 oz Kinahan Small Batch Irish Whiskey · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 dash Angostura bitters · Dry shake with egg white, then shake with ice · Strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Pearse Cooper's Select · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Kavanagh Single Malt · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of fresh thyme.

Recipe

2 oz J.J. Corry The Flintlock · 4 oz chilled sparkling water · 1 barspoon raw honey syrup · 2 dashes Angostura bitters · Build over ice in a tall glass, stir gently, garnish with a lemon twist

Recipe

2 oz Natterjack Cask Strength · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Sailors Home Haven · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Concannon Irish Whiskey · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Kilbrin Sherry Cask · 0.75 oz fresh lemon juice · 0.5 oz apple cider syrup (1:1 cider reduced with demerara sugar) · 1 dash Angostura bitters · Dry shake with egg white, then shake with ice · Strain into a coupe · Garnish with a thin apple fan and freshly grated nutmeg

Recipe

2 oz Jack Ryan Beggars Bush 12 Year Old · 0.5 oz honey syrup (1:1) · 0.25 oz fresh lemon juice · 4 oz chilled sparkling apple cider · Build whiskey, honey syrup, and lemon in a tall glass over ice, top with sparkling cider, stir gently, garnish with a thin apple slice.

Recipe

2 oz Method and Madness Limousin Oak Single Pot Still · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Two Stacks Double Barrel Single Grain · 4 oz chilled sparkling water · 0.5 oz honey syrup · 2 dashes orange bitters · Build over ice in a tall glass, stir gently, garnish with a lemon twist

Recipe

2 oz Greenore 8 Year Old · 4 oz chilled sparkling mineral water · 0.25 oz honey syrup · Express a lemon peel over the glass and drop in · Build in a tall glass over clear ice, stir gently once

Recipe

2 oz Currach Atlantic Kombu Seaweed Cask · 4 oz chilled sparkling water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build over ice in a tall glass, stir gently, garnish with the lemon peel and a small sprig of fresh dill

Recipe

2 oz Gelston's Single Malt · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz The Busker Single Grain Cognac Cask · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Egan's Conviction · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice · Strain into a coupe · Garnish with a lemon twist and two drops of Angostura bitters on the foam

Recipe

2 oz McConnell's Sherry Cask Finish · 0.75 oz sweet vermouth · 0.25 oz cherry heering · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Skellig Six18 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Drumshanbo Single Malt Irish Whiskey · ¾ oz honey syrup (2:1) · ½ oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and fresh thyme sprig

Recipe

2 oz Barr an Uisce Wicklow Rare · 0.75 oz Aperol · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a coupe, garnish with a grapefruit twist

Recipe

2 oz Bushmills Original · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Dunville's Three Crowns Vintage Blend · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir honey syrup and whiskey until dissolved, add lemon and bitters, shake with ice, strain into a coupe · Garnish with a lemon twist

Recipe

2 oz The Irishman Single Malt · ¾ oz honey syrup · ½ oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Roe & Co Cask Strength · 0.75 oz sweet vermouth · 0.25 oz Bénédictine · 2 dashes orange bitters · Stir over ice, strain into a coupe, garnish with an orange twist

Recipe

2 oz Slane Triple Casked · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Tullamore D.E.W. Phoenix · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with a charred lemon wheel

Recipe

2 oz Green Spot Château Léoville Barton · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 0.25 oz crème de cassis · Dry shake, then shake with ice · Strain into a coupe · Garnish with a lemon twist and a few drops of cassis

Recipe

2 oz Proclamation Blended Irish Whiskey · 0.5 oz honey syrup · 4 oz chilled soda water · Lemon twist garnish · Build whiskey and honey syrup over ice in a tall glass, top with soda, stir gently, express lemon twist over the surface.

Recipe

2 oz Hyde No. 4 · 0.75 oz banana liqueur · 0.5 oz fresh lime juice · 0.25 oz demerara syrup · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz Tipperary Watershed · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of thyme

Recipe

2 oz Boann The Whistler Oloroso Sherry Cask Finish · 0.75 oz Pedro Ximénez sherry · 2 dashes orange bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

Stir 2 oz Killowen Bonded Tequila Cask with 0.75 oz Amaro Montenegro, 0.25 oz agave nectar, and 2 dashes mole bitters over a large ice cube. Strain into a chilled coupe and express an orange peel over the surface, then drop it in. The amaro's bittersweet botanicals amplify the whiskey's herbal-earthy register while the agave nectar subtly echoes the cask's origin.

Recipe

2 oz Dingle Single Malt · 0.75 oz honey syrup · 0.75 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube.

Recipe

Stir 2 oz West Cork Glengarriff Peat Charred Cask, 0.75 oz sweet vermouth (Cocchi di Torino), 0.25 oz Averna amaro, and 2 dashes orange bitters with ice for 30 seconds. Strain into a chilled coupe. Express an orange peel over the surface, then garnish with the peel and a single brandied cherry.

Recipe

2 oz Redbreast 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 0.5 oz egg white · Dry shake, then shake with ice, strain into a coupe, garnish with three drops of Angostura on the foam.

Recipe

Stir 2 oz Midleton Dair Ghaelach Kilranelagh Wood Tree No. 3 with 0.5 oz Pedro Ximénez sherry, 0.25 oz walnut liqueur, and 2 dashes of orange bitters over a large ice cube. Strain into a chilled coupe and express an orange peel over the surface, then garnish with the peel and a single dried fig half.

Recipe

2 oz Connemara Peated Single Malt Irish Whiskey | 0.75 oz fresh lemon juice | 0.5 oz honey syrup (2:1 honey to water) | 2 dashes saline solution (4:1 water to salt) | 1 sprig fresh thyme. Combine whiskey, lemon juice, honey syrup, and saline in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe. Gently slap the thyme sprig between your palms to release its oils and lay it across the surface. The drink balances Connemara's smoky minerality against bright citrus and floral honey, with the saline amplifying the whiskey's stony character.

Recipe

2 oz Lambay Single Malt Cognac Cask Finish · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Calvados · 1 dash orange bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Express an orange peel over the surface and rest it on the rim. · Glass: Coupe

Recipe

2 oz Clonakilty Bordeaux Cask, 0.75 oz sweet vermouth, 0.25 oz crème de cassis, 2 dashes orange bitters. Stir over ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

2 oz Waterford Sheestown 8.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Waterford Sheestown 8.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Teeling Stout Cask · 1 oz cold brew coffee · 0.5 oz demerara syrup · 2 dashes chocolate bitters · Shake with ice, strain into a chilled coupe.

Recipe

2 oz Midleton Dair Ghaelach Bluebell Forest Tree No. 4 | 0.5 oz Pedro Ximénez sherry | 0.25 oz walnut liqueur | 2 dashes Angostura bitters | Stir all ingredients over a large ice cube for 30 seconds. Strain into a rocks glass over a fresh large cube. Express an orange peel over the surface, then garnish with the peel and a sprig of fresh thyme.

Recipe

1.5 oz Teeling Blackpitts · 4 oz hot brewed coffee · 0.75 oz demerara syrup · Fresh cream floated on top.

Recipe

2 oz Writers' Tears Marsala Cask Finish · 0.75 oz fresh orange juice · 0.5 oz honey syrup · Shake with ice, strain into a rocks glass over crushed ice, garnish with a mint sprig and seasonal fruit.

Recipe

2 oz Dingle Single Malt Cask Strength · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice. Strain into a coupe and garnish with grated nutmeg.

Recipe

2 oz Kilbeggan Single Pot Still Sherry Cask · 0.75 oz Amontillado sherry · 0.5 oz simple syrup · 2 orange slices · Muddle orange in shaker, add remaining ingredients, shake with ice, strain into goblet filled with crushed ice, garnish with fresh berries.

Recipe

2 oz Writers' Tears Red Head · 0.5 oz ruby port · 0.5 oz fresh orange juice · 0.25 oz simple syrup · Shake with ice, strain into a wine glass filled with crushed ice, garnish with seasonal berries and a mint sprig.

Recipe

2 oz Tyrconnell 10 Year Old Sherry Cask Finish · 0.75 oz Pedro Ximénez sherry · 0.5 oz fresh orange juice · 2 dashes Angostura bitters · 1 dash orange bitters · Orange twist for garnish · Combine all liquid ingredients in a mixing glass with ice. Stir for 25 seconds until well-chilled. Strain into a chilled coupe. Express the orange twist over the surface, then rest it on the rim. Serve as the evening settles. · Glass: Coupe

Recipe

2 oz Waterford Fenniscourt 2.1 · 4 oz chilled sparkling water · Build over ice in a tall glass, garnish with a sprig of fresh thyme.

Recipe

2 oz Waterford Fenniscourt 2.1 · 4 oz chilled sparkling water · Build over ice in a tall glass, garnish with a sprig of fresh thyme.

Recipe

2 oz Knappogue Castle 16 Year Old · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice. Strain into a coupe, garnish with grated nutmeg.

Recipe

2 oz Midleton Dair Ghaelach Kylebeg Wood Tree No. 1 | 0.25 oz Irish heather honey syrup (2:1 honey to water) | 2 dashes walnut bitters | 1 dash orange bitters | Express an orange peel over the glass and drop it in. Stir over a single large ice cube until well-chilled. The honey syrup and walnut bitters amplify the whiskey's natural honeycomb and nut character while letting the Irish oak tannins provide the structure that sugar alone never could.

Recipe

2 oz Teeling Vintage Reserve 28 Year Old · 0.25 oz Pedro Ximénez sherry · 1 barspoon dark wildflower honey syrup (2:1) · 2 dashes walnut bitters · Orange peel for garnish · Combine whiskey, sherry, honey syrup, and bitters in a mixing glass with ice. Stir gently for 30 seconds — this whiskey deserves a soft hand. Strain into a warmed rocks glass over a single large ice sphere. Express the orange peel over the surface and rest it on the rim. Sip slowly as the ice barely yields. · Glass: Rocks glass

Recipe

2 oz West Cork Rum Cask · 0.5 oz lime juice · 3 oz ginger beer · Build over ice in a highball glass, stir gently, garnish with a lime wheel.

Recipe

2 oz Fercullen 18 Year Old · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Writers' Tears Cask Strength, 0.75 oz raw honey syrup (2:1 honey to water), 0.5 oz fresh lemon juice, 2 dashes Angostura bitters, 1 small sprig fresh thyme. Combine whiskey, honey syrup, lemon juice, and bitters in a shaker with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe. Express a lemon peel over the surface and garnish with the thyme sprig laid across the glass. The honey amplifies the whiskey's natural sweetness while citrus and bitters pull against it—a drink held together by opposing forces.

Recipe

2 oz Silkie Reserve, 0.75 oz honey syrup (2:1 heather honey to water), 0.5 oz fresh lemon juice, 2 dashes orange bitters. Shake with ice, strain into a coupe, express an orange peel over the top.

Recipe

2 oz Midleton Dair Ghaelach Bluebell Forest Tree No. 3 | 0.5 oz Irish heather honey syrup (2:1) | 0.25 oz Amaro Nonino | 2 dashes walnut bitters | Express an orange peel over the glass and discard. Stir all ingredients with large ice for 30 seconds, strain into a chilled coupe, and garnish with a single edible viola blossom.

Recipe

2 oz West Cork 10 Year · 4 oz premium ginger ale · Squeeze of fresh lemon · Build over ice in a tall glass, stir gently, garnish with a lemon wheel.

Recipe

2 oz Shortcross Rye & Malt, 0.75 oz dry oloroso sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 25 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

60ml Micil Earl's Island, 20ml honey syrup (2:1 wildflower honey to water), 20ml fresh lemon juice, 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, garnish with a lemon twist expressed over the surface.

Recipe

2 oz Method and Madness Single Grain Virgin Spanish Oak, 0.5 oz Amontillado sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

2 oz Kilbeggan 8 Year Single Grain · 4 oz ginger ale · 0.5 oz fresh lime juice · Build in a tall glass over ice, stir, garnish with a lime wheel.

Recipe

2 oz Hinch Double Wood, 0.5 oz honey syrup (2:1), 2 dashes orange bitters, 1 dash Angostura. Stir with ice, strain over a single large rock, express an orange peel over the surface and drop it in. Finish with a single drop of Islay whisky floated on top for a mineral, smoky ghost.

Recipe

2 oz The Busker Single Malt, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the surface.

Recipe

2 oz Kilbeggan Distillery Reserve · 0.75 oz honey syrup (1:1) · 0.75 oz fresh lemon juice · Shake with ice, strain into a chilled coupe.

Recipe

2 oz Kilbeggan Small Batch Rye · 0.75 oz fresh lime juice · 4 oz ginger beer · Build in copper mug over crushed ice, garnish with lime wheel and fresh mint sprig.

Recipe

2 oz Lough Gill Trimara · 0.5 oz amontillado sherry · 0.5 oz orange juice · 0.25 oz demerara syrup · Shake with ice, strain over crushed ice, garnish with orange wheel and seasonal berries.

Recipe

2 oz West Cork 16 Year · 0.75 oz honey syrup · 0.75 oz fresh lemon juice · Shake with ice, strain into a rocks glass over fresh ice, garnish with a lemon wheel.

Recipe

2 oz Waterford Dunbell 1.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Hinch Peated Single Malt, 0.5 oz Amontillado sherry, 0.25 oz heather honey syrup, 2 dashes orange bitters. Stir over ice for 20 seconds, strain into a chilled Nick & Nora glass, and express an orange peel over the top before discarding.

Recipe

2 oz Dunville's Three Crowns Sherry Cask, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 25 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

2 oz Drumshanbo Single Pot Still, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

1.5 oz Tullamore D.E.W. 12 · 1 oz green Chartreuse · 1 oz sweet vermouth · Stir over ice, strain into a coupe, garnish with a cherry.

Recipe

2 oz Tyrconnell 10 Port Cask · 0.75 oz fresh lemon juice · 0.5 oz ruby port syrup · 1 egg white · Dry shake, then shake with ice, double strain into a coupe, dash of Angostura on foam.

Recipe

2 oz Dunville's 10 PX, 0.25 oz Pedro Ximénez sherry, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and discard.

Recipe

2 oz Blackwater Velvet Cap, 0.75 oz oloroso sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Boann Blue Note · 1 oz fresh apple juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Shake with ice, strain into a coupe, garnish with an apple fan.

Recipe

2 oz Powers Signature Release, 0.5 oz honey syrup (2:1), 0.25 oz fresh lemon juice, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the top and drop in.

Recipe

2 oz Method and Madness Single Malt · 0.25 oz maple syrup · 2 dashes walnut bitters · Stir over ice for 20 seconds, strain into a rocks glass with a large cube, express an orange peel.

Recipe

2 oz Glendalough Pot Still, 0.5 oz Bénédictine, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Hyde No. 1 President's Reserve, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel and drop it in.

Recipe

2 oz Dunville's Three Crowns, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1), 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, express an orange peel over the surface.

Recipe

2 oz Legendary Dark Silkie, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the top and drop in.

Recipe

2 oz Shortcross Single Malt Rye & Malt Cask, 0.5 oz dry oloroso sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

2 oz Dunville's 18 PX, 0.25 oz PX sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice 30 seconds, strain into chilled coupe, express orange peel and drop in.

Recipe

2 oz Waterford Sheestown 3.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Dunville's 1808, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice for 30 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Dunville's PX 12, 0.25 oz PX sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir with ice for 25 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop it in. Serve without garnish for a drink that darkens the more you look at it.

Recipe

2 oz Tyrconnell 15 Year · 0.5 oz honey syrup · 4 oz chilled sparkling water · Squeeze of lemon · Build in a highball glass over ice, stir gently, garnish with a lemon wheel.

Recipe

2 oz Egan's Fortitude, 0.5 oz honey syrup (2:1 wildflower honey to warm water), 0.25 oz fresh lemon juice, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, and express an orange peel over the top before dropping it in.

Recipe

2 oz Limavady Single Barrel · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 fresh peach slices · Muddle peach, shake with remaining ingredients, fine strain over crushed ice.

Recipe

2 oz Boann Marsala Cask Single Pot Still, 0.5 oz dry Marsala, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Hyde No. 8 Heritage Cask; 0.5 oz cold-brew coffee concentrate; 0.25 oz demerara syrup; 2 dashes orange bitters. Stir over ice for 20 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Waterford Lomhar · 4 oz chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a thin peach slice.

Recipe

2 oz Teeling Brabazon 04 · 0.75 oz fresh lemon juice · 0.5 oz elderflower liqueur · 0.25 oz honey syrup · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Bushmills Red Bush · 4 oz cold ginger ale · Squeeze of fresh lemon · Build over ice in a tall glass, garnish with a lemon wheel.

Recipe

2 oz Glendalough Double Barrel · 4 oz chilled sparkling water · 0.5 oz honey syrup · Squeeze of lemon · Build over ice in highball glass, stir gently, garnish with lemon wheel.

Recipe

2 oz Jameson Caskmates Stout · 1 oz cold brew coffee · 0.5 oz demerara syrup · 2 dashes chocolate bitters · Stir over ice, strain into a rocks glass with a large cube.

Recipe

2 oz The Sexton Single Malt, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir with ice for 30 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Hinch 10 Year Sherry Cask · 0.5 oz demerara syrup · 1 whole egg · Dry shake, then shake hard with ice, strain into a coupe, grate nutmeg over top.

Recipe

2 oz Tullamore D.E.W. XO · 0.75 oz fresh lime juice · 0.5 oz coconut cream · 0.5 oz demerara syrup · Shake with ice, strain into a coupe, grate nutmeg on top.

Recipe

2 oz Clonakilty Bordeaux Cask · 1 oz fresh lemon juice · 0.75 oz honey syrup · 0.5 oz Lillet Rosé · Shake with ice, strain into a chilled coupe, garnish with a lemon wheel.

Recipe

2 oz Waterford Tinnashrule · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Top with chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a thin apple slice.

Recipe

2 oz Bushmills 10 Single Malt, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Connemara Cask Strength · 0.75 oz lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Gold Spot 9 Year · 0.5 oz honey syrup · 0.5 oz lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Hinch Small Batch Bourbon Cask, 0.5 oz fresh lime juice, 0.25 oz honey syrup (2:1), top with 3 oz spicy ginger beer. Build in a copper mug over crushed ice, stir gently, garnish with candied ginger and a lime wheel.

Recipe

2 oz Waterford Hook Head · 4 oz chilled soda water · Squeeze of lemon · Build over ice in a tall glass, stir gently.

Recipe

2 oz Hyde No. 6, 0.5 oz oloroso sherry, 0.25 oz demerara syrup, 2 dashes orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

2 oz Bushmills 16 Year Old · 0.5 oz ruby port · 0.75 oz fresh orange juice · 0.25 oz simple syrup · Shake with ice and strain over crushed ice. Garnish with seasonal berries and mint.

Recipe

2 oz Fercullen 10 Year Old · 1 oz elderflower liqueur · 0.75 oz lemon juice · 2 dashes peach bitters · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Athrú Annacoona · 0.75 oz lemon juice · 0.5 oz fig syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

Recipe

2 oz Glendalough 7 Year · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 3 mint leaves · Shake with ice, double strain into a coupe, garnish with a mint sprig.

Recipe

2 oz Clonakilty Port Cask · 1 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Tullamore D.E.W. Cider Cask · 4 oz sparkling apple cider · Squeeze of lemon · Build in a tall glass over ice, stir gently, garnish with a thin apple slice.

Recipe

2 oz Fercullen 14 Year Old · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Jameson Crested · 0.75 oz cold-brew coffee · 0.5 oz demerara syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with one large cube, garnish with orange peel.

Recipe

2 oz Powers Gold Label · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain over fresh ice, garnish with a lemon wheel and freshly grated nutmeg.

Recipe

2 oz Waterford Gaia 1.1, 0.75 oz fresh lemon juice, 0.5 oz organic wildflower honey syrup (2:1), 2 dashes chamomile tincture, 1 egg white. Dry shake, then shake with ice, double strain into a coupe, garnish with a single edible marigold petal.

Recipe

2 oz Teeling Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with three drops of Angostura on the foam.

Recipe

2 oz Waterford Fenniscourt · 4 oz chilled sparkling water · Expressed lemon peel · Build in a tall glass over ice, stir gently, garnish with lemon twist.

Recipe

2 oz West Cork 8 Year Old · 0.75 oz lemon juice · 0.5 oz elderflower liqueur · 0.5 oz simple syrup · Shake with ice, strain into a rocks glass over fresh ice, garnish with a sprig of mint.

Recipe

2 oz Fercullen Falls · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into coupe, garnish with expressed lemon peel.

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2 oz Kilbeggan 18 · 0.75 oz clear apple juice · 0.25 oz honey syrup · 2 dashes Peychaud's bitters · Stir, strain into a coupe, garnish with a thin apple slice.

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2 oz Busker Single Pot Still, 0.5 oz dry oloroso sherry, 0.25 oz orange curaçao, 0.25 oz simple syrup. Shake briefly with crushed ice, pour unstrained into a rocks glass, top with more crushed ice, and garnish with an orange slice and mint sprig.

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2 oz Bushmills 12 Year Old · 1 oz fresh apple juice · 0.5 oz honey syrup · 0.25 oz lemon juice · Shake with ice, strain into a coupe, garnish with a thin apple slice.

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1.5 oz Waterford Sheestown · 1 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 oz sparkling water · Build in a wine glass over ice, stir gently, garnish with a sprig of fresh thyme.

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2 oz West Cork 12 Year Port Cask · 0.75 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

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2 oz Tyrconnell 16 · 0.75 oz fresh orange juice · 0.5 oz honey syrup · Shake with ice, strain over crushed ice, garnish with seasonal berries and a mint sprig.

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2 oz Writers' Tears Double Oak · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes orange bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

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2 oz Teeling Brabazon 02 · 0.75 oz ruby port · 0.5 oz honey syrup · 2 dashes chocolate bitters · Stir with ice, strain into a rocks glass over one large cube, garnish with an orange twist.

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2 oz Tullamore D.E.W. 14 · 0.75 oz pressed apple juice · 0.5 oz honey syrup · 2 dashes aromatic bitters · Stir over ice, strain into a rocks glass, garnish with a thin apple fan.

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2 oz Dunville's Three Crowns Peated · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes aromatic bitters · Stir with ice, strain into a Nick & Nora glass, garnish with a lemon peel.

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2 oz Dingle Single Pot Still · 0.75 oz fresh lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

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2 oz Kilbeggan Single Pot Still · 4 oz chilled soda water · 0.5 oz elderflower liqueur · Build in a tall glass over ice, stir gently, garnish with a sprig of fresh mint.

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2 oz Clonakilty Double Oak · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe.

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2 oz The Irishman Founder's Reserve · 0.75 oz green Chartreuse · 0.75 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lemon peel.

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2 oz Connemara 12 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice and strain into a chilled coupe. Garnish with a thin apple slice.

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2 oz Tipperary Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, wet shake, strain into a coupe, garnish with three drops of Angostura.

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Neat or with a single rock. Optionally a Tipperary: 2 oz Redbreast 12 CS, 0.75 oz sweet vermouth, 0.5 oz green Chartreuse.

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The Newmarket Sour: Combine 2 oz Teeling Single Pot Still, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 1 egg white in a shaker. Dry shake, then shake with ice, strain into a chilled coupe, and top with three dashes of Angostura bitters. The creamy pot still texture marries beautifully with the whipped egg-white cloud.

Recipe

"The Belfast Revival": Combine 2 oz McConnell’s, 0.75 oz honey syrup, and 0.75 oz fresh lemon juice in a shaker with ice. Shake vigorously and strain into a coupe. Garnish with a lemon twist. The whiskey’s gentle sweetness makes it a natural Gold Rush variant that drinks above its price.

Recipe

"The Island Sour": Combine 2 oz Lambay Small Batch, 1 oz fresh lemon juice, 0.75 oz honey syrup, and 1 egg white. Dry shake vigorously, then shake with ice. Strain into a coupe and garnish with a few drops of Angostura on the foam. The honey and Cognac-cask character play beautifully against the citrus acid.

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The Bog Standard (Anything But): 2 oz West Cork Bog Oak, 0.5 oz Pedro Ximénez sherry, 2 dashes chocolate bitters. Stir over ice, strain into a rocks glass, garnish with a dried fig.

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The Lustau Sour: Combine 2 oz Redbreast Lustau Edition, 0.75 oz fresh lemon juice, 0.5 oz Pedro Ximénez sherry syrup, and 1 egg white. Dry shake vigorously, then shake with ice and strain into a rocks glass.

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Dublin Mule: Combine 2 oz Roe & Co with 0.75 oz fresh lime juice and top with chilled ginger beer in a copper mug filled with ice. Garnish with a lime wheel and a sprig of fresh mint.

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The Atlantic Crossing: 2 oz Slane Irish Whiskey, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz Licor 43.

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The Wicklow Sour: 2 oz Glendalough Double Barrel · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white. Dry shake vigorously, then shake with ice, strain into a coupe. Garnish with a lemon twist.

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The John's Lane Flip: 2 oz Powers John's Lane · 1/2 oz demerara syrup · 1 whole egg · 2 dashes Angostura bitters · Dry shake vigorously, then shake with ice, strain into a coupe, grate fresh nutmeg on top.

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The Terroir Sour

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— The Blue Spot Sour: 2 oz Blue Spot 7 Year Old · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · 2 dashes Angostura bitters. Dry shake, then shake with ice, strain into a rocks glass with one large ice cube.

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Black Bush Irish Coffee: Warm a stemmed glass with hot water, then discard. Add 1.5 oz Bushmills Black Bush, 1 tsp demerara sugar, and hot strong coffee. Stir to dissolve. Float lightly whipped cream over the back of a spoon.

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The Volunteer: 2 oz Kilbeggan Single Grain · 1 oz fresh apple juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Apple fan garnish.

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The Spot Sour: 2 oz Yellow Spot · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white.

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The Dublin Rose: 1.5 oz Teeling Single Grain · 1 oz Lillet Blanc · ½ oz elderflower liqueur · squeeze of fresh lemon · ice. Stir gently, strain into a chilled coupe, garnish with a lemon twist.

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The Redbreast Flip: 2 oz Redbreast 15 · 1/2 oz maple syrup · 1 whole egg · Freshly grated nutmeg. Dry shake all ingredients 15 seconds. Add ice, shake vigorously. Double strain into a chilled coupe. Grate fresh nutmeg over the top.

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Gold Medal, San Francisco World Spirits Competition. 90 Points, Whisky Advocate.

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The Kerry Sunrise: In a rocks glass, combine 2 oz Dingle Single Malt, 0.5 oz fresh orange juice, and 0.25 oz honey syrup. Add ice, stir gently, and float 0.25 oz port wine on top.

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Irish Bog Sour: Combine 2 oz Connemara, 1 oz fresh lemon juice, 0.75 oz heather honey syrup, and 1 egg white. Dry shake, then shake with ice and strain into a coupe.

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The Antrim Sour: 2 oz Bushmills 10 · ¾ oz lemon juice · ½ oz honey syrup · 1 egg white.

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The Black Barrel Irish Coffee: 1.5 oz Jameson Black Barrel · 5 oz fresh-brewed dark roast coffee · 1 bar spoon brown sugar · lightly whipped cream float. Warm a glass, dissolve the sugar in coffee, add whiskey, float cream. The double-char sweetness pairs perfectly with the roast notes.

Recipe

The Liberties Rum Punch: 2 oz Teeling Small Batch · 1 oz fresh lime juice · ¾ oz pineapple juice · ½ oz orgeat · 2 dashes Angostura bitters. Shake with ice, strain over crushed ice. Garnish with a pineapple leaf and grated nutmeg. The rum cask finish makes this Irish whiskey sing in a tropical cocktail.

Recipe

The Dublin Hot Pot: 2 oz Powers Three Swallow · 1 oz fresh lemon juice · ¾ oz honey syrup · 4 oz hot water · 3 whole cloves. Combine in a heat-proof glass and stir. The pot still spice intensifies with heat, turning this into the definitive Irish hot whiskey.

Recipe

The Tullamore Sour: 2 oz Tullamore D.E.W. · ¾ oz fresh lemon juice · ½ oz honey syrup · 1 egg white. Dry shake, then shake with ice, strain into a coupe. The triple distillation’s smoothness makes this one of the cleanest whiskey sours you’ll ever taste.

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The Poet’s Irish Coffee: 1.5 oz Writers’ Tears · 5 oz hot brewed coffee · 1 tbsp brown sugar · Lightly whipped cream. Dissolve sugar in coffee, add whiskey, float cream on top. Do not stir the cream.

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The Redbreast Orchard: 2 oz Redbreast 12 · 1 oz fresh pressed apple cider · 1/2 oz honey syrup · 2 dashes Angostura bitters. Stir with ice, strain into a rocks glass over a large cube. Garnish with a thin apple fan.

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The Emerald Sour: 2 oz Green Spot · 3/4 oz fresh lemon juice · 1/2 oz green apple syrup · 1 egg white. Dry shake, then shake with ice, double strain into a coupe. Garnish with a thin apple slice.

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2 oz Athrú Bógha · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a thin apple slice

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2 oz Nephin Single Cask Single Malt · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Method and Madness Single Malt Irish Whiskey Finished in Acacia Wood Casks · 0.75 oz fresh white peach puree · 0.5 oz acacia honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange blossom water · Shake all ingredients with ice until well chilled, then double strain into a chilled glass over a single large ice cube. · Garnish: thin dried peach wheel and a sprig of fresh chamomile · Glass: rocks

Recipe

2 oz Lough Ree Bó Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

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2 oz Waterford Rathclogh 3.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, double strain into a coupe, garnish with a lemon twist.

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2 oz Blackwater No. 5 Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Top with chilled sparkling water · Build whiskey, lemon, and honey in a Collins glass over ice, stir gently, top with sparkling water, garnish with a lemon wheel and sprig of fresh thyme

Recipe

2 oz Killowen Rum & Raisin, 0.25 oz Pedro Ximénez sherry, 2 dashes Angostura bitters, 1 dash saline solution. Stir with a single large rock, express an orange peel over the top and drop it in. Serve in a rocks glass with a smoked salt rim (half rim only).

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2 oz Nephin Original Irish Whiskey · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

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2 oz Athrú Keshcorran 21 Year Old · 0.5 oz Amaro Montenegro · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a chilled coupe, express an orange peel and discard

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2 oz Waterford Clonellan · 4 oz chilled sparkling water · 1 lemon twist · Build in a tall glass over ice, stir gently, garnish with the lemon twist.

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2 oz Killowen Rum & Raisin PX, 0.25 oz PX sherry, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large cube in a rocks glass; express an orange peel over the surface, char lightly with a match, and drop in.

Recipe

2 oz Kilbeggan 14 Year Old Peated · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a rocks glass over a large ice cube, garnish with a lemon twist.

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2 oz Waterford Tinnashrule 2.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with three drops of Angostura on foam.

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2 oz Killowen Peated Malt & Malt, 0.25 oz Islay honey syrup (2:1 heather honey to water), 2 dashes orange bitters, 1 dash saline solution. Stir with ice, strain into a chilled rocks glass over a large cube. Express orange peel and discard. Garnish with a sprig of dried heather.

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2 oz Waterford Rathclogh 4.1 · 4 oz chilled sparkling water · build in a tall glass over ice, garnish with a sprig of fresh thyme.

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2 oz Nephin Irish Whiskey · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon wheel.

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2 oz Echlinville Single Malt, 0.5 oz dry oloroso sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Kilbeggan 14 Year Old · 0.75 oz fresh lemon juice · 0.5 oz peach liqueur · 0.25 oz honey syrup · Shake with ice, strain into a chilled coupe, garnish with a thin peach slice.

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2 oz Kilbeggan Single Pot Still Peated · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange twist.

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2 oz Waterford Sheestown 6.1 · 4 oz chilled soda water · Build over tall ice, garnish with a lemon twist.

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2 oz Dunville's 12 Year Old Peated Palo Cortado; 0.25 oz Amontillado sherry; 0.25 oz honey syrup (2:1); 2 dashes orange bitters; 1 dash saline solution. Stir with ice 20 seconds, strain into a chilled coupe, express an orange peel over the surface and discard. A whisper of smoke, a spine of stone.

Recipe

2 oz Killowen Balcarrick 10, 0.25 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash saline solution. Stir with ice, strain into a chilled coupe, garnish with a flamed orange peel and a single dark raisin.

Recipe

2 oz Nephin Single Malt · 0.5 oz honey syrup · 4 oz chilled sparkling water · 2 dashes lemon bitters · Build in a tall glass over ice, stir gently, garnish with a thyme sprig.