While ramping up for the St. Patrick’s Day festivities of 2015, Teeling Whiskey decided to spice things up a little. Partnering with a variety of local Irish drinking venues; a combination of creativity, daring behavior and of course, ample amount of Teeling (for quality assurance purposes, obviously) led to the creation of three sumptuous delights.

It would be completely unfair if we didn’t share these wonders with you, so get your cocktail gizmo’s at the ready and feast your eyes upon the new worldly wonders from old favorites such as the Hot Toddy and Irish Coffee.

WALLFLOWER TODDY FROM COPPINGER ROWCoppinger Row Low Teeling Cocktail Drink Me

INGREDIENTS:
35.5 ml of Teeling whiskey small batch
Absinthe rinse
1 teaspoon of maple syrup
75 ml of hot hibiscus tea
1 orange wedge
1 star anise
1 cinnamon quill
3 pecans 

METHOD:
– Heat a hot whiskey glass with some boiling water. Let it sit for ten seconds to warm it through before emptying.
– Splash the glass with a quality absinthe and roll it out round to coat it all over.
– Pour the tea and maple syrup into the glass and stir them to combine.
– Add the whiskey and carefully drop the cinnamon, star anise and orange wedge into the glass and stir them all for a few seconds to infuse their flavors.
– Serve on a saucer with the pecans.

ELDERFLOWER HOT TODDY FROM YAMAMORI IZAKAYA Yamamori Teeling Cocktail Drink Me

INGREDIENTS:
35.5 ml Teeling small batch
15 ml wild Irish elderflower cordial
1 teaspoon of Wexford honey
3 lemon slices
75 ml of boiling water 

METHOD:
– Heat a hot whiskey glass with some boiling water. Let it sit for ten seconds to warm it through before emptying.
– Place the elderflower cordial and honey into the glass and stir them up. Add in the whiskey, two lemon slices and hot water and stir them to meld all the flavours together. Garnish with another lemon slice on top of the glass.

STRUMPET CITY FROM FADE STREET SOCIAL Teeling Cocktail Strumpet

INGREDIENTS: 
50 ml Teeling small batch
5 ml Jade Perique tobacco liqueur
5 ml sugar syrup
2 dashes of Peychaud’s bitters
Orange zest 

METHOD:
Place the sugar syrup and bitters into a mixing glass and stir them through with a bar spoon to combine. Add the whiskey and tobacco liqueur and stir them for approximately 20 seconds with some ice. Strain into an old fashioned glass with good ice and garnish with the orange twist.