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
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.