THE We’re Jammin
Even past the party season this cocktail is a refreshing crowd pleaser, fruity, zingy and a refreshing long drink to keep you jammin all night long!
- 50ml Lambay Whiskey Small Batch Blend
- 30ml Lemon Juice
- 10ml Sugar Syrup
- Barspoon Dry Vermouth
- 1 Large Heaped Barspoon Blackcurrant Jam
- 2 Dashes Black Lemon Bitters
Add all ingredients apart from the soda into the shaker, add ice to highball glass and shaker, closet the shaker and shake hard. Shake for around 10 seconds, once shaken properly, strain into highball glass with ice and top the drink off with soda water. Garnish with Lemon Zest and Blackcurrants or Blackberries.
THE The Bothy
The classic Lambay original simple serve.
- 35ml Lambay Small Batch Blend
- 35ml Cloudy Apple Juice
- Top Tonic Water
- Lemon Wedge/Zest
Add all ingredients apart from the soda into the shaker, add ice to highball glass and shaker, close the shaker and shake hard. Shake for around 10 seconds, once shaken properly, strain into a highball glass with ice and top the drink off with soda water. Garnish with Lemon Zest.
THE Lambay Ruby
Inspired by the fresh waves crashing against the shore on Lambay Island and the red berries that the robin carries to its nest in winter, this is a refreshing whiskey cocktail for party occasions.
- 35.5ml Lambay Whiskey Small Batch Blend
- Ice & Rosemary
- Cranberry Juice
- Soda Water
Build over ice into an ice filled highball. Add Equal parts Cranberry & Soda. Garnish with redcurrants/ rosemary sprig
THE Lambay Spice Ginger
An aromatic, full-flavoured drink that brings out the best in our Lambay Small Batch Blend and was also the winner of our consumere blind tasting sessions of signature serves.
- 35ml Lambay Whiskey Small Batch Blend
- Top Fevertree Spiced Orange Ginger Ale
- Orange Zest
Pour whiskey into a highball glass filled with ice. Top with Fevertree Spiced Orange Ginger Ale and garnish with oranger zest.
THE Lambay Tipperary
Mixing the French with the Irish is no big surprise here with this classic cocktail using Green Plant Liqueur, Vermouth and Lambay Small Batch Blend, the blend is simply a perfectly refined Lambay whiskey cocktail.
- 40ml Lambay Whiskey Small Batch Blend
- 20ml Sweet Vermouth
- 10ml Green Plant Liqueur
Stir all ingredients in a mixing glass. Julep strain into a chilled coupe glass. Garnish: Spray an orange zest over the drink. Discard and garnish with a Maraschino Cherry.
THE Cure
We feel that for every party you need a cure, hence our inspiration for this cocktail which is a twist of the classic Penicillin, a testament to an age old method of getting over the winter cold!
- 40ml Lambay Whiskey Small Batch Blend
- 10ml Kings Ginger
- 25ml Lemon Juice
- 10ml Honey Syrup
- Piece Muddled Ginger
- 1 Dash Lavender Bitters
Add Ginger and honey syrup into a shaker, muddle ginger until juice has blended with honey syrup. Add rest of ingredients, ice up the rocks glass and lots of ice into the shaker, shake hard for about 10 seconds and strain into glass. Garnish with candied ginger.
THE The Lambay Old Fashioned
Using traditional methods and classic ingredients our Lambay Whiskey Small Batch Blend makes for a fine classic whiskey cocktail.
- 60ml Lambay
- 10ml Sugar Syrup
- Aromatic Bitters
Stir all ingredients with ice in a mixing glass for 45 seconds. Strain over ice in a rocks glass. Garnish: Mint Sprig
THE Lambay Highball
A light, easily approachable mixed drink, tonic doesn’t have to just be for Gin! (If Poachers not available, Fevertreee Mediterranean tonic water is a good substitute).
- 35ml Lambay Whiskey Small Batch Blend
- Top Poachers Citrus Tonic
- Lemon Slice
Gather the ingredients. Pour the whiskey into a highball glass filled with ice. Top with Poachers citrus tonic and garnish with a lemon twist. Serve and enjoy!
THE A Whiskey Winter Warmer
Reminding us of chilly days when we off-load our casks on to Lambay Island, this winter hot punch is a great way to warm the cockles of your heart throughout the winter evenings.
- 50ml Lambay Whiskey Small Batch Blend
- 10ml Port
- 120ml Hot Apple Mix (Cloudy Apple Juice, Cinnamon, Nutmeg, Cardamom, Pinch Salt)
For the hot apple mix for one: Add 150ml cloudy apple juice into a pan, add low heat until simmering, next add a pinch of salt, 1 cardamom pod, and large pinch of nutmeg. Let simmer for 5 minutes then turn off the heat and add 1/2 cinnamon to a cooling liquid. Let sit for 5 minutes, then strain. For the drink: In your glass add 50ml Lambay Small Batch Blend, 10ml Port, and Hot Apple Mix. Garnish with a cinnamon stick.
THE Citrus Quench
The simply perfect mixed-whiskey long drink for home bartenders or those wanting to sip a refreshing long drink in a bar – a zesty, refreshing, citrus burst.
- 35ml Lambay Whiskey Small Batch Blend
- Mediterranean Tonic
- Garnish with Grapefruit Zest
Fill a highball glass with ice and add all ingredients, once filled squeeze the grapefruit zest over the glass and drop in the drink and serve.
THE Lambay New York Sour
We think this New York Sour is a dashing better-looking version of the original whiskey cocktail. The grated Nutmeg should not be ignored, it adds that hint of spice – perfect for chilly evenings when you need a hug!
- 50ml Lambay Whiskey Small Batch Blend
- 25ml Lemon Juice
- 15ml Red Wine (Shiraz or Malbec)
- 10ml Egg White
- 2 Dashes Angostura Bitters
- Garnish with Grated Nutmeg
Combine all ingredients in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is chilled, this should take, about 15 seconds. Strain cocktail through a strainer into a rocks glass filled with ice. Pour via the back of a spoon a few mls of the red wine. Garnish with grated nutmeg and serve.
THE Lambay and Lemon
A citrussy refreshing drink that excites the palate and plays off the floral notes of the whiskey. We recommend this as a large punch bowl or Jug for a sharing table.
- 35 ml Lambay Small Batch Blend
- Top Fevertree Lemon Tonic
- Lemon slice
Pour whiskey into a highball glass filled with ice. Top with Fevertree Lemon Tonic. Garnish with a lemon slice and enjoy!