The Wild Geese® whiskey has teamed up with Shoreditch’s Nightjar to create a menu of bespoke summer cocktails.

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Nightjar’s Marian Beke worked with the Irish whiskey makers to create an exclusive range perfect for cocktail season, including a twist on the classic swizzle cocktail, with a hint of spice.

Beke and Wild Geese have shared the recipes for these three summer coolers, alongside video tutorials, so you can try them at home.


2 parts THE WILD GEESE® Classic Blend Irish Whiskey

1 part apple and rhubarb juice

3 parts dry cider

1/2 part Kamms & Sons

Method: Mix the Classic Blend, dry cider and apple & rhubarb juice by ‘rolling’ them in a cocktail shaker. Pour into a highball glass and float a large ice ball on top. Add the Kamms & Sons to create a bittersweet taste and garnish with a crab apple and apple blossom. Drizzle fresh caramel over the garnish for the final touch.


2 part THE WILD GEESE® Classic Blend Irish Whiskey

1 part gin botanical syrup or 1/2 part gin & 1/2 sugar syrup

Dash of green tea bitters

Lemon balm

Top up with homemade lemongrass and chili beer

Method: Pour a full measure of The Wild Geese® Classic Blend directly into the serving glass. Add gin syrup as a sweetener and a dash of green tea bitter. Add lemon balm leaves to compliment the citrus notes in the Classic Blend. Top up with lemongrass & chilli beer and ‘swizzle’ the ingredients to mix them. Serve with pinewood and sweet spice.


2 part THE WILD GEESE® Rare Irish Whiskey

1/2 part maple/ honey syrup

2 parts fresh squeezed ugly fruit juice

Few dashes of bitter

Matcha tea foam

Method: Shake and serve in martini glass, top it off with matcha tea foam.