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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 up 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 Ginger Lambay Spritz

Festvities, parties or simply drinks with mates, calls for the perfect party cocktail and this bubbly Lambay whiskey cocktail, with hints of Ginger Spice is the season's favourite aswell as keeping the cold away!

  • 1.5 oz (45mL) Lambay Small Batch Blend
  • 2/3 oz (20mL) Ginger Spice Syrup
  • 2/3 oz (20mL) Lemon Juice
  • Top with Sparkling Wine / Dry Prosecco
  • Garnish Lemon twist/ Cinnamon stick / Rosemary

Add Lambay Small Batch, Ginger Spice Syrup and Lemon juice to a shaker Shake then strain over ice into a tall wine glass/ or goblet Top with Prosecco then garnish to to your liking.

THE Lambay Banana Old-Fashioned

Our Lambay Malt has notes of Ripe Banana and inspired us to create a fun twist on a whiskey classic. Subtle spices play beautifully off the sweetness of the Banana with added chocolate bitters - its heaven in a glass! We advise pairing with Salted Caramel Chocolate.

  • 50 ml Lambay Single Malt
  • 10 ml Caramelised Spiced Banana Syrup
  • 5 ml Crème De Banane
  • Dashes of Scrappy’s Chocolate bitters

Add all ingredients into a shaker and shake vigorously for a few minutes. Pour with a fine strainer ( Hawthorn) pour into a rocks glass over ice and enjoy. Garnish with fresh Banana slices on a picka nd lay over the glass.

THE Apple Cider Hot Toddy

Feeling chilly and need a comfort blanket? This delicious warming infusion is the perfect seasonal hot whiskey drink to keep your cheeks rosy and your mood soothed.

  • 1.5 oz (45ml) Lambay Small Batch Blend
  • ½ oz (15ml) Lemon Juice
  • ½ oz (15ml) Honey Ginger Syrup
  • 4 oz (120ml) Apple Cider
  • 2 oz (60ml) of hot water
  • Garnish: Spices and Red Apple slices

Add all ingredients except hot water to shaker Shake then strain into mug Top with hot water and garnish

THE Phantom Bitter

Get your spook on with this simple yet tasty Lambay Single Malt Halloween cocktail, Rosemary smoke isn't just for effect, it's aroma is quite fangtastic!

  • 1 oz (30mL) Lambay Single Malt
  • 1 oz (30mL) Sweet Vermouth
  • 1 oz (30mL) Red Bitter
  • Garnish: Smokey Rosemary Sprig

Add all ingredients to a mixing glass Stir then strain over ice cube into a rocks glass Garnish with smoked Rosemary sprig

THE Lambay Sazerac

America's first cocktail and a New Orleans traditional created in the mid 1800s at the Sazerac Coffee House in New Orleans. This is a classic whiskey / cognac top-end boozy cocktail for those seeking something full bodied and slow.

  • 35 ml Lambay Whiskey Single Malt
  • 25 ml Camus VS Elegance Cognac
  • 2 Dashes Orleans Bitters
  • 2 Dashes Orange Bitters
  • 1.5 Barspoons of Orange Marmalade Syrup
  • Dash of Mandarin Napoleon Rinse
  • Garnish Lemon Zest

Rinse a chilled rocks glass with Orange liqueur discarding any excess and set aside. In a mixing glass, add both bitters, syrup and spirits. Then add ice and stir for 20 seconds, pour into glass using a Hawthorn (fine) strainer. Express a zest of lemon zest over the surface to extract the oils and then garnish.