District 8 | Cocktail Recipe

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District 8

Recipe

25ml Dubliner Bourbon Cask Irish Whiskey

10ml Dubliner Honeycomb Irish Whiskey Liqueur

20ml Sweet Vermouth

10ml Campari

1 Lemon Zest

Method

Combine all ingredients in a mixing glass with ice and stir until thoroughly chilled.
Strain the cocktail into a rocks glass over fresh ice.
Express the oil from a lemon zest over the drink for a burst of citrus aroma, then add the zest to the drink for an extra layer of flavour.

The Dubliner Honeycomb Irish Whiskey, 70cL, Sweet Honeycomb

£23.40

£26.00

Sale

Serves Selection

50ml Dubliner Bourbon Cask Irish Whiskey

25ml Lime Juice

15ml Demerara Sugar Syrup

1 Dash of Angostura Bitters

Sprig of Mint Leaves

Method

In a saucepan, combine 2 parts Demerara sugar with 1 part water. Heat over medium heat, stirring constantly until sugar dissolves. Cool before use.
Fill a cocktail shaker with ice.
Add 50ml Dubliner Bourbon Cask Irish Whiskey, 25ml lime juice, 15ml Demerara sugar syrup, and a dash of Angostura bitters to the shaker.
Shake well until thoroughly chilled.
Strain the mixture into a chilled glass filled with ice.
Garnish with a sprig of mint.

50ml Dubliner Honeycomb Irish Whiskey Liqueur

Shake all ingredients with ice in a cocktail shaker until thoroughly chilled.
Fine strain the mixture into a chilled, stemmed cocktail glass to ensure a smooth texture.
Garnish the drink by grating a fresh coffee bean over the surface for an aromatic finish.

40 ml Dublin Liberties Murder Lane Irish Whiskey

20ml Tokaji Wine Infused with Tarragon, Pineapple Weed & Geranium

10ml Yellow Chartreuse Liqueur

20ml Dolin Dry Vermouth

Sprigs of Tarragon

Sprigs of Pineapple Weed

Sprigs of Geranium

Activated Charcoal

Method

Create a rapid Tokaji Dessert Wine infusion by blending the wine and fresh herbs together for 2 full minutes. Then, strain the mixture and keep it cool.
Prepare the wooden box with charcoals.
Add all ingredients to the mixing glass and strain until chilled and balanced.
Strain the mixture over new ice in the cocktail glass and garnish with the fresh herbs.
Before serving, heat the coals and grate some activated charcoal on top of the cocktail using a micro-plane grater.

Infusion

200ml Sweet Tokaji Dessert Wine

4 Sprigs of Fresh Tarragon

4 Sprigs of Fresh Pineapple Weed

4 Sprigs of Fresh Geranium

25ml Dubliner Honeycomb Irish Whiskey Liqueur

Combine all ingredients except the sparkling wine in a cocktail shaker filled with ice.
Shake the mixture vigorously until well chilled.
Strain the contents over fresh ice in a wine glass.
Top the drink with sparkling wine and stir gently to mix.
Garnish the cocktail with lime wheels for a citrusy touch.

Salted Caramel Milkshake

30ml Feeney’s Irish Cream Liqueur

20ml The Dubliner Honeycomb Liqueur

2½ Scoops of Vanilla Ice-cream

Pinch of Sea Salt

Chocolate

Method

Blend all ingredients in a blender for 30-60 seconds until smooth.
Pour the milkshake into a charming milk bottle glass.
Insert a Feeney’s straw for a delightful finishing touch.
Garnish the milkshake with sprinkles of Crunchie, Twirl, or Flake to add flair and flavour.

45ml Dublin Liberties Keeper’s Coin Irish Whiskey

15ml Kina l’Avignon d’Or

15ml Suze

2 Dashes Bitter Truth Peach Bitters

1 Pinch of Black Hawaiian Salt

Hazelnut Oil Aroma

Caramel Fudge with Black Hawaiian Salt

Method

Set the glass in the center of the wooden coaster and arrange caramel blocks around it. Sprinkle black salt over the caramel.
In a mixing glass, combine all cocktail ingredients except for the aroma. Stir until thoroughly chilled.
Strain the mixture into the prepared glass.
For garnish, use a flavour gun to create an aromatic hazelnut bubble. Place the tip of the gun into the bubble liquid, fill it with aroma, then gently drop the bubble on top of the drink.

35ml Dubliner Bourbon Cask Irish Whiskey

2 Lime Wedges

1 Dash of Angostura Bitters

Apple Juice

Method

In a shaker, combine 35ml of Dubliner Bourbon Cask Irish Whiskey, the juice from 1 lime wedge, and a dash of Angostura Bitters.
Add ice, shake well for 10-15 seconds.
Strain into a glass.
Top with apple juice.
Garnish with a lime wedge.

30ml Feeney’s Irish Cream Liqueur

20ml The Dublin Liberties Oak Devil Irish Whiskey

15ml Gingerbread Syrup

40ml Double Cream

Ground Nutmeg

Method

In a cocktail shaker filled with ice, combine Feeney’s Irish Cream Liqueur, Dublin Liberties Oak Devil Irish Whiskey, gingerbread syrup, and double cream.
Shake vigorously until well combined and chilled.
Strain the mixture into a martini glass.
Sprinkle a pinch of ground nutmeg on top for garnish.

50ml Dubliner Honeycomb Irish Whiskey Liqueur

25ml Lemon Juice

10ml Simple Syrup

50ml Pale Ale or IPA Beer

1 Dash of Angostura Bitters

Sprigs of Rosemary

1 Lemon Zest

Method

Begin by adding the rosemary sprig to your cocktail shaker, gently bruising or muddling it to release the oils.
Add all the remaining ingredients except for the beer, then shake with ice until chilled.
Strain the mixture over fresh ice into a highball glass and top it up with the beer.
Gently stir the drink to incorporate all the flavours.
Garnish your cocktail with a lemon zest or a fresh rosemary sprig for an aromatic touch.

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