Luck of the Irish

from page 53 DUBLIN SOUR

An Irish take on the New York Sour. The addition of a little Guinness floated on top adds depth and a touch of roasted bitterness.

2 oz Irish whiskey

1 oz fresh lemon juice

4 tsp (20 mL) Simple Syrup, recipe p. 105 1 egg white (optional)

1/2 oz Irish dry stout

1 Add the Irish whiskey, lemon juice, simple syrup and egg white (if using) into a cocktail shaker with ice and shake hard for 30 seconds, until very cold. Strain into a rocks glass filled with ice

2 Float the stout on top of the cocktail by slowly pouring it in over the back of a bar spoon.

Makes 1 drink

FULL IRISH DIGESTIF

A rich and warming after-dinner drink with the moreish flavours of honey on toast.

SODA BREAD SYRUP

1/2 cup (125 mL) water

1/3 cup (80 mL) white sugar

3 oz (85 g) sliced Irish soda bread, well toasted, cooled and broken into rough pieces

COCKTAIL

4 tsp (20 mL) soda bread syrup 1/2 oz Irish Mist

1 tsp (5 mL) fresh lemon juice 2 oz Irish whiskey

Dash orange bitters

1 strip orange zest for garnish

1 To make soda bread syrup, combine sugar and water in a pot and stir over medium-high heat until sugar dissolves. Allow to reach a boil then remove from heat.

2 Pour syrup over soda bread pieces and allow to steep at room temperature for 60 minutes.

3 Strain through a coffee filter–lined strainer and allow to chill for 1 hour before use. Store covered in refrigerator for up to 2 weeks.

4 To make cocktail, place all cocktail ingredients in a cocktail shaker with ice, and stir until very cold, about 45 seconds. Strain into chilled coupe glass, garnish with orange zest and serve.

Makes 1 drink