We recently went along to the Christmas Cocktail Party in Dublin to boost our cocktail skills, hosted by Oisin Davis of Great Irish Beverages. The event was held at the Dublin Bar Academy and featured tastings of four festive cocktails made with Irish brands, followed by a demo on how to make each one. Check out the recipes below:

HOT BUTTERED JAMESON

Ingredients: (serves 1)

  • 35 ml of Jameson
  • 1 heaped teaspoon of spiced butter mix (recipe below)
  • 120 ml of boiling water 

Method:

Heat a mug or hot whiskey glass with hot water, then discard the water.

Pour 35 ml of Jameson into the mug or glass. Drop a heaped teaspoon of spiced butter mix into glass and stir while topping up with 120 ml of hot water. Let it sit for at least 10 seconds before serving to allow the butter to rise to the top. 

Ingredients & method for spiced butter mix: 

  • 1 packet of Kerrygold unsalted butter (227 g) 
  • 200 g of dark brown sugar 
  • 1 tablespoon of ground clove
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of ginger 
  • 1 teaspoon of ground allspice 
  • 1 teaspoon of vanilla extract 

Combine it all in a mixing bowl and spread some cling film onto a clean surface. Transfer mix onto the cling film and roll it into a cylindrical shape and wrap up tightly. Store in your fridge. It will keep for at least two weeks. 


POWERS OLD FASHIONED

Ingredients: (serves 1)
  • 50 ml Powers Gold Label
  • 15 ml Demerara sugar syrup
  • 3 dashes of Angostura bitters 
  • Orange peel

Method:

Chill a tumbler or old fashioned whiskey glass with some ice. Place all ingredients (except the orange peel) in a cocktail mixing glass filled with ice. Stir for 20 seconds, then strain into your serving glass. Squeeze the orange peel around the glass and then drop it in. 


CHRISTMAS GIN SOUR 

Ingredients: (serves 1)

  • 50 ml Blackwater No. 5 Gin 
  • 15 ml cranberry & cardamom syrup (recipe below)
  • 10 ml lemon juice 
  • 1 teaspoon of egg white 

Method:

Chill a coupé glass or a tumbler glass with some ice. Place all ingredients in a cocktail shaker with some ice and seal it.

Shake hard for 20 seconds and then strain. If you’re using a coupé glass remove the ice, with a tumbler keep the ice in it. 

Ingredients & method for Cranberry & Cardamom Syrup:

  • 1 litre of Oceanspray classic cranberry juice 
  • 500 g of caster sugar 
  • 6 green cardamom pods 
  • 2 star anise 

Heat the cranberry juice in a pot along with the cardamom and star anise. Bring to the boil and then lower the heat to reduce by 50%. Then remove the spices and add the sugar, stir until dissolved. Transfer to a bottle. It will keep for two weeks.


HOT ORPENS PUNCH

Ingredients: (serves 20)

  • 12 bottles of Orpens Irish Cider 
  • 150 ml of Jameson Irish whiskey 
  • 1 litre of plum nectar (if you can’t get it use a litre of pomegranate juice)
  • 100 g of freshly cut and washed ginger (don’t peel it, there’s loads of spice in the skin)
  • Zest and juice of 6 oranges
  • 3 star anise 
  • 2 tablespoons of whole cloves 
  • 3 whole cinnamon sticks 
  • 1 teaspoon of whole all spice berries 
  • 150 ml of date syrup 

Method: 

In a large pot pour in your cider and place in your ginger, star anise, cloves, cinnamon, all spice and orange zest. Bring up the heat so that it just starts to bubble, then bring the heat down and put the lid on. Leave it to brew for an hour, stirring occasionally. Then add in the orange juice, whiskey and date syrup. Stir to combine and cook for an additional 30 minutes. 

Do not let it boil as you will lose the precious alcohol! When serving, ladle into a wine glass or mug with a handle and use a tea strainer to remove any solids. Garnish each one with a clove studded lemon slice. 

Recipes kindly provided by Oisin Davis of Great Irish Beverages.