Teeling Tipples

Hand Crafted Teeling Whiskey Cocktails

Posted in Recipes.

To  celebrate the long weekend ahead we’ve compiled some of our favourite Teeling Whiskey cocktails made with love by some of our favourite mixologists! Why not have a go and let us know how you get on??

Foragers Friend By Cian Lynch of Diep Le Shaker, Dublin 2

Forager's Friend

Forager’s Friend

Ingredients:

  • 40ml Teeling Small Batch
  • Blackberry Shrub
  • Fresh Sage
  • 1 Egg White
  • Aromatic Bitters

Method: Combine all the ingredients into a shaker without ice, dry shake to emulsify the ingredients, add ice and shake again until frost forms. Double strain into an old fashioned glass filled with fresh ice and serve.


  Hot Drop By Shane Harte of MVP, Dublin 8

MVP

Hot Drop

Ingredients:

  • 40ml Teeling Small Batch
  • 7.5ml Bitter Truth Elixir
  • 5ml Pimento Dram
  • 15ml Cranberry Stock
  • 15ml Apple Juice
  • 15ml Hot Water

Method: Put a teaspoon into your heatproof glass and top up with boiling water to warm glass. Empty glass then combine all the ingredients, stir, garnish and serve.


Mo Chara (a twist on the old classic Old Pal) by Paul Lambert of Upstairs@KK

Teeling

Mo Chara

  • 25mls Teelings Single Grain Whiskey
  • 25mls Aperol
  • 25mls Sweet Vermouth
  • 2 dashes Rhubarb bitters

Method: Simple, build and stir over ice! Garnish with orange zest and enjoy!


Sirens By Josko of KOH, Dublin 1

Sirens

Sirens

Ingredients:

  • 1 ½ oz Teeling Single Malt
  • ½ oz Apricot Brandy
  • ¾ oz Mango Syrup
  • ¾ oz Lime Juice
  • 3 Dashes of Angostura Bitters

Method: Combine all ingredients into a shaker filled with ice, shake rigorously until frost forms. Double strain the cocktail into a chilled coupe glass and garnish with dried apricots.


Honey & Habanero Small Batch, Bull & Castle, Dublin 8

Habanero & Honey

Honey & Habanero

Ingredients:

  • 700ml Teeling Small Batch
  • 100ml Honey
  • 2 Habanero Chillies

Method: Combine all the ingredients into a mason jar. Let rest for five hours at room temperature. Taste and allow to steep for longer if stronger flavour is desired, up to 24 hours. Stain out through a cheesecloth and enjoy. 


Teeling Feeling Cian O’Raghallaigh of Ukiyo, Dublin 2

Teeling Feeling

Teeling Feeling

Ingredients:

  • 70ml Teeling’s Small Batch
  • 35ml lemon juice
  • 30ml Cinnamon infused maple syrup
  • Egg white
  • Grated nutmeg
  • Candied cinnamon stick

Method: Combine the lemon juice, egg white, whiskey and maple syrup into a shaker without ice, dry shake to emulsify the ingredients, add ice and shake again until frost forms. Double strain into an old fashioned glass filled with fresh ice. Garnish with candied cinnamon stick, nutmeg and serve.


  Spiorad Baile Átha Cliath By Gareth Lambe of VCC, Dublin 2

VCC

Spiorad Baile Atha Cliath

Ingredients:

  • Teeling Small Batch
  • Poached Pear and Black Truffle Infused LBV Port
  • Apple Juice
  • Guinness and Malt Extract Reduction

Method: Combine all ingredients into a shaker filled with ice, shake rigorously until frost forms. Double strain the cocktail into a chilled old fashioned glass with a frosted block of ice and garnish with bay leaf, orange oil and truffle snow.


  Muray Thai By Robert Caldwell of Peruke & Periwig, Dublin 2

Muray

Muray Thai

Ingredients:

  • 35ml Teeling Small Batch
  • 10ml Mekhong Thai Rum
  • 5ml Velvet Falernum
  • 5ml Maraschino Liquor
  • 15ml Lime Juice
  • 15ml Chilli Infused Sugar Syrup
  • 25ml Coconut Water
  • 5ml Kraken dark spiced rum

Method: Combine all ingredients except the Kraken rum into an ice filled cocktail shaker, shake rigorously until frost forms. Double strain into a rock glass filled with fresh ice, float a layer Kraken rum on top and garnish with a chilli. 


  The Lilac Rabbit By Richie Shannon of Coppinger Row, Dublin 2

Coppinger Row

The Lilac Rabbit

Ingredients:

  • Teeling Small Batch
  • Green Chartreuse
  • Lavender Syrup
  • Lemon Juice
  • Fresh Blackberries
  • Muddled Poire Williams Pear
  • Sprig of Basil

Method: Muddle the blackberries, pear and basil, combine all ingredients and shake well with ice, & fine strain. For the lavender infusion, submerge 4 Large Lavenders Sprigs in Sugar Syrup for three days. Served In a Tall Glass on the Rocks, Garnished with Pear fan, Blackberry, Basil Leaf and Lavender Sprig.


Green 19, Dublin 8 by Cormac Grogan

Green 19

Green 19

Ingredients:

  • 50ml small batch
  • 15ml lemon juice
  • 10ml housemade cranberry syrup
  • 4 to 5 sage leaves
  • 
4 to 5 fresh cranberries
  • 5ml sugar syrup

Method: Combine all ingredients into a shaker filled with ice, shake rigorously until frost forms. Pour contents into a rock glass, top with crushed ice, garnish with fresh cranberries, straws and serve.


  Teeling Swizzle By Aaron Wall of Meeting House Square, Temple Bar, Dublin 2

Teeling Swizzle

Teeling Swizzle

Ingredients:

  • 40ml Teeling Small Batch
  • 20ml Falurnum
  • 20ml Lime Juice
  • 3 Dashes of Bitters

Method: Simply combine all ingredients into an old-fashioned glass, swizzle and serve.


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