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THE Lambay Espresso Tonic

Have we all not had enough of Espresso Martinis? No? Well, why not try our take on this classic created by the guys in bar 33 SouthMain, this long mixed drink is refreshing and tasty for even the most loyal Martini fan. The perfect after-party cocktail.

  • 40 ml Lambay Small Batch Blend
  • 75 ml fresh chilled Espresso
  • 20 ml Salted Caramel syrup
  • 10 ml Amaretto
  • Tonic Water
  • Pinch of Sea salt

Shake all ingredients (except tonic water) with ice in a shaker & strain into hi-ball glass with cubed ice. You want to build a nice foam layer on top with the shaker, so if having trouble reshake again without ice. Slowly top up with tonic by pouring in the side -creating a layered effect. Garnish – Three coffee beans

THE Puffin Your Pear Chest

A premium and sophisticated creation that can be enjoyed hot or cold for the winter months ahead. Inspired by the Negroni, this spirit-forward cocktail is high-end, complex in flavour, and perfect for an after-dinner digestif.

  • 35 ml Lambay Malt Irish
  • 15 ml Camus Cognac ( Brandy will also do)
  • 10 ml Fine port
  • 1 Dash Beara Aromatic bitters
  • 2 dash Beara Smoked pear bitters
  • 10 ml sugar syrup / or teaspoon Agave syrup
  • Pinch of course Sea Salt

Serve Cold: In a stirring glass add two scoops of whole ice cubes, then add all the ingredients as above & stir for approx. 2 min. Allow the condensation to build on the outer glass then you know it's ready to strain. Strain into Lambay Tuath glass or Martini glass. Garnish - With a slice of dehydrated Pear slice placed into the glass & serve in a smoked cloche over hickory wood chips. Serve Hot: Mix all three spirits to a pot of hot Earl-Grey tea, pour into a mug or tall glass, and add the bitters syrup & salt.

THE Lambay Autumn Sour

The classic whiskey sour is always a winner but only with the right foam top and balance in the blend that really makes it stand out. With blood orange and maple syrup, the sweetness is there with Beara Bitters blend (orange & aromatic) adding the final touch.

  • 50 ml Lambay Small Batch Blend
  • 25 ml Lemon juice
  • 25 ml Egg white
  • 25 ml Blood Orange syrup
  • 2 Dash Beara Aromatic bitters
  • 2 Dash Beara Orange bitters
  • 10 ml Maple Syrup

Dry shake all the ingredients, add ice & shake again. Strain into a rocks glass with cubed ice. Garnish – Slice of dehydrated blood orange & freshly grated rind of blood orange. Nutmeg sprinkle recommended.

THE Haunted Lambay

A seasonal cocktail that goes bump in the night! The blend of Passionfruit and fruit flavours with our Small Batch Blend and Orange Beara Bitters, tickles the tonsils this Halloween. *Specially created by Cian Somers & Paddy Hughes from 33South Main, Naas Kildare.

  • 50 ml Lambay Small Batch Blend
  • 25 ml Lime juice
  • 25 ml Passion fruit puree
  • 35 ml Pineapple juice
  • 10 ml Banana Syrup
  • 2 Dash Beara Orange Bitters
  • 1 Passion fruit half
  • Grenadine

Place a teaspoon of passionfruit into a tulip glass so it rests on the bottom. Shake all ingredients with ice, strain into glass with cubed ice & pour 10ml Grenadine slowly over top to allow the colour to seep through. Top off generously with crushed ice. Garnish – half a passion fruit rubbed with overproof rum (Wrey & Nephew) & set alight. the alcohol burns off releasing a blue flame.

THE Hot Choc Libation

Whiskey and hot drink infusions are a great match and usually made with citrus fruits, however we love the way dark chocolate and our Lambay Malt combine, effusing the cognac cask fruitiness with mellow chocolate flavours and a dash of orange bitters.

  • 1 ½ oz Lambay Malt Whiskey
  • Green & Blacks’ Dark Hot Chocolate
  • Dark Chocolate/ or Dark Sea Salt Chocolate
  • One cup of hot skimmed milk/ unsweetened almond milk
  • One dash Orange Bitters/ Vanilla
  • 1 teaspoon Demerara sugar (optional)
  • Grated Chocolate/ Nutmeg
  • Fresh Cream

Add 1 tbp. spoon of Drinking Chocolate, to a heated glass and pour over the hot milk 3/ 4 quarters full and stir. Pour one measure of Lambay Single Malt into the glass. Add one dash of orange liquer ( or vanilla), add one tsp. of brown sugar and stir. Gently grate some chocolate shavings over the top and sprinkle with nutmeg.

THE Sirens Call

Bubbles bubbles and fizz! We love celebrating the festive season and so will you with this chic whiskey and Champagne glass of delight!

  • 30 ml Lambay Whiskey Single Malt
  • 10 ml Peach liqueur
  • Vranken Pommery Champagne

In a champagne flute add Lambay Single Malt and Peach Liqueur, top with Champagne and stir gently to mix up ingredients. Express lemon zest on top and discard.

THE Lambay Orange Cinnamon Smash

Brighten up your day with our Lambay Orange Cinnamon Smash! Simple and effective-certainly one of your 5 a day and we recommend using freshly squeezed juice for the real zing on the palette!

  • 1 Cinnamon Stick
  • 1/2 teaspoon Orange Zest
  • 60ml Lambay Small Batch Blend
  • 30ml Orange Juice
  • Topped with Soda Water
  • Garnished with 1-2 Orange Slices

Break the cinnamon stick into pieces and add them to a shaker. Add orange zest and juice and muddle it up. Add Lambay Small Batch Blend Whiskey, Orange juice and shake vigorously. Double strain the cocktail into a glass with ice. Top upp with a little soda and add the orange slices. Serve immediately and enjoy!

THE Modern Shirley Temple

The Shirley Temple cocktail is usually alcohol-free but we wanted to twist things up with our modern take on this classic drink. Allow your inner child to be teased by the cheeky Lemon and juicy Pomegranate fizz created by the Ginger Beer blending superbly with our Lambay Small Batch Blend.

  • 2 oz (60ml) Lambay Small Batch Blend
  • 2/3 oz (20ml) Lemon Juice
  • 2/3 oz (20ml) Pomegranate Syrup or Grenadine
  • Top with Fever Tree Ginger Beer
  • Garnish: Pomegranate seeds and Lemon wheel

Add all ingredients except the Ginger Beer to a shaker Shake then strain over ice into a highball glass Then top with Ginger Beer, stir gently and garnish.

THE Puffin Breeze

With Summer comes fresh sea breezes, sun lotion and drinks by the pool so what better way to kick back with a pineapple whiskey cocktail?

  • 50 ml Lambay Small Batch Blend
  • 10 ml Limoncello
  • 35 ml Pineapple juice
  • 10 ml Lemon juice

Add all ingredients into a shaker, add ice and shake hard for 10-15 seconds. Strain into a rocks glass with ice, allow the pineapple foam to fully cover your drink. Garnish with a Lemon zest and some pineapple sprigs. Serve and enjoy!

THE The Maude

One of our Summer favorites, very easy to make and packs a lovely refreshing punch for any garden party! You can change this up easily by replacing the Pomegranate seeds for fresh strawberries we'll let you decide!

  • 35 ml Lambay Malt Whiskey
  • Elderflower Tonic
  • Pinch of Sea Salt
  • Handful of Pomegranate Seeds

Add pomegranate seeds and salt to the bottom of a highball glass, press gently to express juice from the pomegranate. Then add 35ml Lambay Malt whiskey into the glass with ice. Fill with Elderflower tonic, then stir gently and garnish with a Lemon Zest.

THE Irish Zinger

Try this zesty low-calorie no sugar cocktail that packs a refreshing punch for Summer - Irish Whiskey and Ginger perfectly balanced!

  • 35 ml Lambay Small Batch Blend
  • Ginger & Lemongrass Kefir
  • 5 ml Lime Juice

Add 35ml Lambay Small Batch into a highball glass with ice. Fill with Ginger and Lemongrass Kefir and squeeze a wedge of lime. Garnish with a slice of Ginger.