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.
THE Citrus Quench
The perfect mixed whiskey long drink for home bartenders or those wanting to sip a refreshing long drink – a zesty, refreshing, citrus burst.
- 35 ml Lambay Whiskey Small Batch Blend
- Mediterranean Tonic
- Garnish Wedge or Grapefruit Zest
Fill a highball glass with ice and add all ingredients. Once filled, run the grapefruit slice around the rim of the glass 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. Dash of Nutmeg for masculinity, or Dark Chocolate for your inner Tigress!
- 50ml Lambay Whiskey Small Batch Blend
- 25ml Lemon Juice
- 15ml Red Wine (Shiraz or Malbec)
- 10ml Egg White
- 2 Dashes Angostura Bitters
- Sprinkle with Nutmeg or Dark Chocolate
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 large spoon a few mls of the red wine. Sprinkle with your garnish of choice.
THE Lambay Lemon Highball
A citrusy refreshing drink that excites the palate and plays off the floral notes of the blended small batch whiskey.
- 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!
THE Trinity Collins
A Summer easy-going whiskey cocktail, long and refreshing. This drink is a great addition to your Summer BBQ.
- 40 ml Lambay Small Batch Blend
- 10 ml Aperol
- 10 ml Creme De Peche
- 30 ml Lemon
- 15 ml Sugar
- Soda water
- Lemon Slice
Add all the ingredients of the cocktail, except the Club Coda, into a highball glass. Add ice and stir well for 30 seconds. Add ice again and top with 3 parts of soda water. Garnish with a Lemon slice.
THE The Lambay Whiskey Sour
Another simple yet classic twist on an old reliable for those magical Lambay moments, Lambay Small Batch Blend adds a tender sweetness to this cocktail.
- 50ml Lambay Whiskey
- 25ml Fresh Lemon
- 15ml Sugar Syrup
- 15ml Egg White
- Orange Bitters
Dry shake all ingredients without ice first. Add ice and shake all ingredients again into an ice-filled rocks glass. Garnish: Edible flowers.