Causeway flavoured cocktails and a gift of my decadent syrup recipes
Wild Pine Old FAshioned
3/4 Oz Pine Syrup* (I've made mine from Benone pine this year...)
1 1/2- 2 Oz Black Bush Whiskey
Use the Syrup as you would the traditional muddled sugar, with a few dashes of bitters, to coat the glass. Add ice. Pour in your Whiskey. Enjoy!
*Wild Pine Rich Syrup
Freshly squeezed orange juice
Sugar (I use unrefined fair trade sugar, it adds a caramel flavour to the syrup, but you could use white sugar)
Add equal parts water and sugar to a large saucepan, add a few pine tips, (keep the majority for later) and one or two peppercorns per cup of sugar used. Heat the mixture stirring gently, remove from the heat at the first crack of the boil. Add the remaining pine tips and one teaspoon of orange juice per cup of sugar used and allow to steep for a few hours (24 makes a very piney brew). Cover as it steeps but allow the steam to escape as the mixture cools.
Strain the concoction, through muslin is best, and store in sterilised bottles. Keep in the fridge and use to flavour your coffee, your cocktails, your baking or your cooking.
The Causeway Queen
This is my favourite right now, with Bushmills Whiskey and Ballycastle sea salt, decadent Saffron syrup and zingy lime, it blends the flavours of our Coast with its Spanish connection.
2 Oz Blackbush Whiskey
North Coast Smokehouse Sea Salt
1oz Saffron Syrup* (saffron is called the queen of spices and so lends this cocktail it's crown)
Fresh lime juice
In a shaker add a pinch or two of sea salt, the whiskey, saffron syrup and the juice of half a lime. Shake well over ice, strain and pour. Garnish with a few strands of saffron for extra decadence.
N/B If you don't have Bushmills whiskey or Ballycastle sea salt, substitute Jameson whiskey and Atlantic sea salt for an equally decadent Galway Girl.
*Rich Saffron Syrup
An expensive concoction, but a little goes a long way...
Sugar (definitely use unrefined brown sugar for this one, the richer flavour complements the saffron beautifully)
Add equal parts sugar and water to a saucepan, sprinkle in a large pinch of saffron and a few peppercorns. Heat. Stir gently and remove from the heat at the crack of the boil. Allow to cool and store in sterilised bottles. Remove the peppercorns but do not strain, the saffron will continue to infuse the syrup, meaning it keeps getting better and better. Again keep this in the fridge, use it in as many cocktails as possible... Enjoy!