Recipes

2 Ginger’s Irish Coffee

Ingredients

  • 1 part 2 Ginger's Irish Whiskey
  • 3 parts Coffee
  • 1 part Heavy Cream
  • 3/4 part simple sugar

Directions

  1. Combine ingredients and serve

Apples to Apples

Ingredients

  • 1 part Apple Juice
  • 1.5 parts Laphroaig 10 year Single Malt Scotch Whisky
  • 1 part Lemon Sour
  • .5 part Can Peach

Directions

  1. Muddle the pear in a mixing glass, add all remaining ingredients and shake with ice, double strain into a martini glass

Bloody Laphroaig

Ingredients

  • 5 parts Bloody Mary Mix
  • 1 parts Clamato Juice
  • 2 parts Laphroaig 10 Year Single Malt Scotch Whiskey
  • 1 teaspoon Soy Sauce
  • 1 pinch Wasabi
  • 2 dashes Worcestershire Sauce

Directions

  1. Muddle soy sauce with wasabi
  2. Add all remaining ingredients to pitcher of ice while stirring
  3. Once nicely integrated, strain into a pint glass and garnish with cracked pepper, a chicken wing and serve

Bravehart

Ingredients

  • 2.5 parts Angostura Bitters
  • Ardmore Single Malt Scotch Whisky
  • .5 part Brandy
  • .5 part Cynar Aperitif
  • 1 part Laphroaig Quarter Cask Single Malt Scotch Whiskey

Directions

  1. Place all ingredients in a mixing glass, add ice and stir. Strain into a cocktail glass.

Breakfast in Vermont

Ingredients

  • 2 parts 2 Ginger's Irish Whiskey
  • 1 dash of Bitters
  • 1/2 part Maple Syrup
  • 2 parts Oatmeal Infusion

Directions

  1. Combine in mixing glass and stir; strain into Old Fashioned glass.
  2. Oatmeal Infusion: Add 1 part dry oats to 2 parts 2 Ginger's Irish Whiskey
  3. Soak for three days before double straining through cheese cloth

CANDY CANE COCKTAIL

Ingredients

  • 1 Shot Vanilla Rum
  • 1 Shot White Chocolate Liqueur
  • 1 Shot Pepperment Schnapps
  • 1 Candy Cane for Garnish

Directions

  1. Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Carlingford Cocktail

Ingredients

  • 3 dashes Orange Bitters
  • .5 part Cream Sherry
  • 1.5 Kilbeggan Blended Irish Whiskey
  • .5 part Vermouth

Directions

  1. Stir all ingredients with ice. Strain into a chilled cocktail glass

CHAI TODDY

Ingredients

  • 1 part chia tea concentrate
  • 1 part whole milk
  • 1 star anise
  • 1 oz cognac/brandy
  • 1 oz butterscotch schnapps
  • 1/2 graham cracker, crushed and powedered

Directions

  1. Bring chai tea concentrate and milk to simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker.

Green Goblin

Ingredients

  • 1 Tablespoon Chartreuse Liqueur
  • 1 part Creme de Menthe Green Liqueur
  • 1 part Kilbeggan Blended Irish Whiskey

Directions

  1. Shake all ingredients with ice. Strain into a shot glass

HOT BUTTERED RUM

Ingredients

  • 2/3 Cup Packed Dark Brown Sugar
  • 1/2 Cup (1 stick) Unsalted Butter, Room Temperature
  • 1/4 Cup Honey
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Ground Clove
  • A Pinch of Salt
  • 3/4 Cup Spiced Rum
  • 2 Cups Boiling Water
  • 4 Sticks Cinnamon, For Garnish

Directions

  1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.