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Java Juice
Recipe
50ml Dubliner Honeycomb Irish Whiskey Liqueur
30ml Espresso
5ml Simple Syrup
1 Pinch of Sea Salt
1 Coffee Bean
Method
  • 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.
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The Dubliner Honeycomb Irish Whiskey, 70cL, Sweet Honeycomb
£20.80
£26.00
Sale
Serves Selection
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Capel Street Sour
ingredient 5 ingredients | timer 5 Minutes | degree Intermediate
Recipe
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.
District 8
ingredient 5 ingredients | timer 3 Minutes | degree Easy
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.
Lava Fields
ingredient 8 ingredients | timer 10 Minutes | degree Advanced
Recipe
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
Magic in Monto
ingredient 7 ingredients | timer 5 Minutes | degree Intermediate
Recipe
25ml Dubliner Honeycomb Irish Whiskey Liqueur
25ml Aperol
25ml Pineapple Juice
5ml Simple Syrup
15ml Lime Juice
50ml Sparkling Wine
Lime Wheels
Method
  • 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
ingredient 5 ingredients | timer 3 Minutes | degree Easy
Recipe
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.
Sanctuary's Treasure
ingredient 7 ingredients | timer 10 Minutes | degree Advanced
Recipe
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.
The DAB
ingredient 4 ingredients | timer 3 Minutes | degree Easy
Recipe
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.
Tini
ingredient 5 ingredients | timer 5 Minutes | degree Easy
Recipe
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.
Waxie's Gargle
ingredient 7 ingredients | timer 7 Minutes | degree Advanced
Recipe
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.