Mark Twain said it best: ‘Too much of anything is bad, but too much good whiskey is barely enough.’ In March, we not only celebrate the patron Saint of Ireland, St Patrick’s Day (17 March), but also whisk(e)y in all its guises on 27 March for International Whisk(e)y Day. And, we’ve got just the ANGOSTURA® aromatic bitters cocktails that will honour both.
Irish Lemonade
Ingredients
- 60ml whiskey
- 120ml lemonade
- 1 dash ANGOSTURA® aromatic bitters
- A splash of soda water
- Ice, to serve
- Mint sprigs, to garnish
Instructions
- Add your whiskey, lemonade and ANGOSTURA® aromatic bitters in a glass and give it a good stir.
- Top it with a splash of soda water and add your ice. Garnish with lemon and mint, serve!
Irish Coffee
Ingredients
- ½ cup whipping cream
- 2 tbsp + 1 tsp maple syrup
- 1 tot whiskey
- 1 dash ANGOSTURA® aromatic bitters
- 4 – 6 tots hot strong coffee, preferably good-quality
Instructions
- Using a whisk, electric mixer or stand mixer, whisk whipping cream until stiff peaks form. Whisk in the two tablespoons maple syrup and set aside.
- Add your whiskey, remaining maple syrup and the ANGOSTURA® aromatic bitters to a heat-proof mug. Pour in the coffee and top with a dollop of the maple whipped cream.
Irish Apple Cider Punch
(serves 6)
Ingredients
- 300ml Irish whiskey
- 400ml apple cider
- 100ml lemon juice
- 100ml honey syrup
- 12 dashes ANGOSTURA® aromatic bitters
- Apple slices, to garnish
- Cinnamon sticks, to garnish
Instructions
- Add all your liquids into your bowl and give it a good stir before adding your garnish.
- Serve cold with ice, or add into a slow cooker to enjoy warm. Garnish with apple slices and cinnamon sticks when ready to serve to your guests.
Strawberry-Basil Whiskey Lemonade
(serves 8)
Ingredients
- 500g strawberries (tops removed and halved)
- 2 cups room-temperature water
- 2 cups sugar
- 1 cup whiskey
- 1 cup cold water
- 3 lemons (juiced)
- 16 dashes ANGOSTURA® aromatic bitters
- 12 basil leaves (chopped and slightly smashed)
- 8 basil (sprigs), for garnish
Instructions
- Place strawberries and a quarter cup water in a blender and pulse until puréed.
- In a saucepan over medium-high heat, add your strawberry purée and the remaining cold water, and heat until mixture just begins to boil, or about five to 10 minutes. Add the sugar and stir continuously until dissolved. Remove from heat and allow to cool completely.
- Strain the mixture through a fine mesh sieve and discard solids. Chill syrup at least one hour.
- In a large pitcher, combine the syrup, whiskey, cold water, lemon juice, and ANGOSTURA® aromatic bitters; and stir for one minute.
- Add basil, and stir to combine.
- Strain the cocktail into eight glasses filled with ice. And finish it off by garnishing each glass with a basil sprig.
