THE Frisky Whiskey Collins
This Irish Whiskey cocktail is a twist on the classic Michael Collins cocktail- cocktail adding lambay and a little sweent honey you've got a frisky cocktail!
- 1 oz Lambay Whiskey Small Batch Blend
- 1 oz Bärenjäger Honey Liqueur
- 1 oz Fresh Orange Juice
- 1⁄4 oz Simple Syrup
- 2 Dashes Angostura Bitters
How to make: Add all ingredients and ice into a shaker and shake vigorously for 10-15 seconds. Our into a glass with strainer and garnish with lime slice.
THE Lambay Irish Umami
Savoury and sweet this flavour profile pushes the boundaries on your usual Irish whiskey cocktail.
- 35 ml Lambay Whiskey Small Batch Blend
- 20 ml Banana Syrup/ Puree
- 12 ml Pickle Juice / Sauerkraut Juice
- 5 ml Maple Syrup
- 2 Dashes of Gin
Add all ingredients to your shaker and shake well for around 10-15 seconds. Then using a fine strainer pour the drink over ice into a rocks glass and garnish with a slice of lemon.
THE Bubble Apple Pie
Mixing Champagne with our Lambay Whiskey Single Malt is usually reserved for the festive season but this refreshing bubbly apple-ly cocktail is your best friend for any social occasion!
- 35 ml Lambay Whiskey Single Malt
- 10 ml Baked Apple Syrup
- 80 ml Dry Champagne / Prosecco
How to make: To make Apple Syrup : Boil down some red juicy apple slices in water, add castor sugar when soft,then gently stir until you have a liquid syrup.Try and remove any solid parts before adding to your cocktail. Add all ingredients (other than Champagne) into a cocktail shaker and shake vigorously for at least 10 seconds. Using a fine Hawthorn strainer, pour into a highball glass and top with chilled Champagne. Garnish with thin slices of red apple.
THE Irish Gold Rush
The second 3 ingredient Lambay whsikey cocktails created by by US mixologist and blogger Nathalie Migliarini @BeautifulBooze.
- 2 oz Lambay Small Batch Blend
- 1 oz Honey Syrup or Agave
- 3/4 Lemon Juice
- FYI 1 oz USA = 30 mls EU
Shake all ingredients in a shaker for a few minutes to allow the Honey to breakdown. Strain into uyour glass and then stir over ice Garnish with fresh herbs or sprig Rosemary / Mint
THE Irish Old Pal
The first of two great 3 ingredient rish whiskey cocktails by US mixologist and blogger- Nathalie Migliarini @BeautifulBooze for Lambay Whiskey
- 1 oz Lambay Single Malt
- 1 oz Dry Vermouth
- 1 oz Bitters
- FYI- 1oz = 30 mls
Add all ingredients into a mixing jar with ice. Using a barspoon, stir for 20 secs gently , then strain into serving glass. Garnish with orange peel.
THE We’re Jammin
It’s the season of the party cocktail so here’s a refreshing and fruity long drink to keep you jammin all night long!
- 50 ml Lambay Whiskey Small Batch Blend
- 30 ml Lemon Juice
- 10 ml 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.
Inspired by the Bothy on Lambay Island, a place open to fresh sea breezes and where the May cowslips bloom
- 35ml Lambay Small Batch Blend
- 35ml Cloudy Apple Juice/ Organic Apple Juice
- Top Tonic Water
- Garnish with Lemon Wedge/Zest
Add all ingredients apart from the soda into the shaker with ice. 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 Green Apple Slice & 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
- Cranberry Juice
- Soda Water
Build over ice into an ice filled highball. Add Equal parts Cranberry & Soda. Garnish with redcurrants.
THE Lambay Spice Ginger
An aromatic, full-flavoured drink that shows the best of the Lambay Small Batch Blend and was the winner of the blind tasting 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 combination is simply a perfectly refined Lambay whiskey cocktail.
- 40 ml Lambay Whiskey Small Batch Blend
- 20 ml Sweet Vermouth
- 10 ml 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.
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 Winter Warmer
Reminding us of chilly days when we off load our casks onto Lambay Island, this winter hot punch is a great way to warm the cockles of your heart throughout the winter months.
- 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.