Paddy Cap Collins
This refreshing drink is evenly balanced with the tartness of pink grapefruit juice, enhanced by the subtle sweetness of honey syrup and a hint of fresh lemon juice. Shaken together and strained over ice, this Collins will taste like finding a pot of gold, featuring Paddy Irish WhiskeyIngredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
1 oz (30 ml) pink grapefruit juice
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) fresh lemon juice
2 oz (60 ml) grapefruit soda
grapefruit peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.
Featuring
Irish Fiddle
This cocktail will have you doing the Irish Fiddle. It's a great spring cocktail for whisky lovers, with a hit fresh lemon juice. This drink features Amaretto Di Saschira Luxardo and Tullamore Dew.Ingredients
Serves 1
1½ oz (45 ml) Tullamore Dew Irish Whiskey
¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur
½ oz (15 ml) fresh lemon juice
2 dashes Angostura Bitters
1 cherry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.
Featuring
Irish Oat & Potato Cakes with Whiskey-Cured Salmon & Herbed Crème Fraîche
Impress your brunch guests with these Whiskey-Cured Salmon, Irish Oat, and Potato Pancakes. Enhanced by a jalapeño-herbed crème fraîche, this hearty meal is guaranteed to receive much praise. For the salmon curing, opt for Proper No. Twelve Irish Whiskey and pair the meal with Veuve Du Vernay Brut Rosé for a truly delightful experience.Ingredients
Serves 6
INGREDIENTS FOR WHISKEY-CURED SALMON:
1½ lbs (750 g) skin-on salmon fillet, rinsed under cold water, patted dry, pin bones removed
1 cup (250 ml) kosher salt
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) black peppercorns
2 tbsp (30 ml) juniper berries
1 bunch fresh dill
1 bunch fresh thyme
½ cup (125 ml) Irish whiskey
INGREDIENTS FOR HERBED CREME FRAICHE:
½ cup (125 ml) packed fresh dill
1 cup (250 ml) packed fresh parsley leaves and tender stems
1 tbsp (15 ml) capers, rinsed
¼ cup (60 ml) extra-virgin olive oil
½ jalapeño pepper, seeded and chopped
1 tbsp (15 ml) fresh lemon juice
¾ cup (175 ml) crème fraîche or sour cream
INGREDIENTS FOR OAT & POTATO CAKES:
3 medium baking potatoes, peeled
2 green onions, trimmed and finely sliced
¾ cup (175 ml) rolled oats
3 large eggs, lightly beaten
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) lemon zest
6 tbsp (90 ml) each unsalted butter and grapeseed oil, for cooking
Instructions
- To make Whiskey-Cured Salmon, line a baking dish large enough to hold salmon with plastic wrap and set aside.
- In a small bowl, whisk together salt, sugar, peppercorns and juniper berries.
- Sprinkle half the salt mixture over bottom of prepared baking dish and spread half the dill and thyme on top. Lay salmon, skin-side down, on herbs and drizzle with whiskey. Cover with remaining dill and thyme and top with remaining salt mixture.
- Tightly wrap salmon with plastic wrap and weigh down with several tin cans. Refrigerate salmon for 24 hours. Turn salmon over, continue to weigh down with cans and refrigerate a further 24 hours.
- When ready to serve, remove salmon from plastic wrap and using back of a knife or a spoon, scrape curing mixture off fish. Place salmon, skin-side down, on cutting board. Thinly slice salmon into diagonal strips, leaving skin behind. Cured salmon may be made ahead and refrigerated, uncut, for 5 days.
- To make Herbed Crème Fraîche, place dill, parsley, capers, olive oil, jalapeño (seeded if you don’t want sauce to be spicy) and lemon juice into a food processor. Blend, scraping down sides of bowl as needed, until you are left with a slightly chunky sauce. Add crème fraîche to a medium bowl and ripple half green mixture throughout. Spoon remaining sauce into a bowl.
- To make Oat & Potato Cakes, shred potatoes using large holes of a box grater. Then place potatoes on a large tea towel and squeeze out as much liquid as possible.
- Place drained potatoes in a large bowl along with green onions, oats, eggs, salt, pepper and lemon zest. Stir with a wooden spoon until well combined and set aside for 10 minutes.
- In a 5-in (12 cm) frying pan, heat 1 tbsp (15 ml) of both oil and butter over medium heat. Add potato mixture and spread evenly. Cook until bottom is nicely browned, about 8 to 10 minutes. Invert potato cake onto a plate and then slide it back into pan. Continue to cook until again nicely browned on bottom, about another 8 to 10 minutes*. Repeat this step 6 times for 6 cakes, keeping cakes warm in a 200 F (95 C) oven. *You can also make one large oat and potato cake, following the directions, in a non-stick, 12-in (30 cm) frying pan. When ready to serve, slice into wedges and serve as described.
- To serve, divide Oat & Potato Cakes among warm serving plates. Top with a good dollop of Herbed Crème Fraîche and thin slices of Whiskey-Cured Salmon. If desired, garnish with additional green onions, lemon zest, capers and thinly sliced red onion.
Drink Pairings
Celtic Sour
A perfect St. Patrick’s Day-themed cocktail. Fuse Jameson Irish Whiskey and McGuinness Crème de Menthe, and take this festive drink up a notch with a garnish of fresh mint or a four-leaf clover, if you’re lucky enough to find one!Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) McGuinness Crème de Menthe Green
½ oz (15 ml) fresh lime juice
1 mint leaf, for garnish
Instructions
- In a cocktail shaker, combine egg white, whiskey, Crème de Menthe and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a mint leaf or a four-leaf clover, if you’re lucky enough to find one!
Featuring
GINGER OLD-FASHIONED
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1-in (2.5 cm) piece fresh ginger root, peeled and sliced into ¼-in (0.5 cm) coins
1 tsp (5 ml) maple syrup
2 oz (30 ml) Angel’s Envy Bourbon
2 to 3 dashes ginger bitters
candied ginger or ginger candy (such as Gin-Gins or Chimes), for garnish
Instructions
- In the bottom of a cocktail shaker, use a muddler to crush fresh ginger until its fibers break down and it releases fresh juice. Add syrup, bourbon and bitters, then fill shaker with ice. Shake vigorously until thoroughly mixed and chilled, up to 30 seconds. Taste and, if desired, add more ginger bitters, shaking to incorporate. Strain through a fine cocktail sieve into an old-fashioned glass over a large cube of ice. Garnish with a piece of candied ginger or ginger candy.
Featuring
SPICE & EVERYTHING NICE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Woodford Reserve Bourbon
½ oz (15 ml) simple syrup*
1 barspoon (5 ml) cherry brine (liquid from cocktail cherries)
5 dashes Agnostura bitters
2 strips orange peel, pith removed, save 1 for garnish
2 oz (60 ml) Segura Viudas Cava Brut
cherry and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, express oils from 1 orange peel, then combine bourbon, simple syrup, cherry brine and aromatic bitters. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with a cherry and orange peel.
- * 1:1 ration of sugar dissolved in boiling water. Allow to cool before using.
Featuring
MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.
Featuring
Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
Featuring
Canadian Brother
Created by actors Ian Somerhalder and Paul Wesley, this recipe features Brother's Bond Straight Bourbon, a new whiskey and the first for the duo.Ingredients
Serves 1
1½ oz (45ml) Brother's Bond Bourbon
½ oz (15ml) maple syrup
½ oz (15ml) lemon juice
5 blueberries and 1 orange wheel
Instructions
- Add whiskey, maple syrup and lemon juice to a cocktail shaker. Muddle fruit with ingredients. Add ice and shake for 15 seconds. Strain into lowball glass over fresh ice. Garnish with a fresh orange twist and blueberries.
Featuring
Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.