Sweet Ditch

Bright, citrusy, and refreshing

Ingredients

• 1.5 oz/45 ml The Hanson
• 0.5 Oz/15ml honey syrup*
• 0.5 Oz/15ml lemon juice
• Citrus soda of choice

Method

Add all ingredients except soda to an empty highball glass; top with ice to fill; top with citrus soda; gently stir to mix; garnish with any combination of seasonal fresh citrus, berries, and herbs.*equal parts honey and warm water, stirred to mix

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

The Good Buck

Rich, herbal, and smooth

Ingredients

• 1.5 oz/45 ml The Hanson
• 0.5 Oz/15 ml simple syrup*
• 0.5 oz/15 ml lemon juice
• Dry ginger beer

Method

Add all ingredients except ginger beer in an empty highball glass; top with ice to fill; top with ginger beer; gently stir to mix; garnish with a skewer of candied ginger.

*Equal parts white sugar and warm water, stirred to mix
 garnish with a skewer of candied ginger.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

Cooraclare Irish Coffee

Simple, creamy, cosy

Ingredients

• 30ml The Hanson
• 20ml Demera
• Sugar Syrup*
• 95ml piping hot black coffee

Method

Pour the coffee and sugar into a small glass, leaving about half an inch of room for cream. Garnish with Freshly whipped cream and a dusting of grated nutmeg.*(Two parts sugar to one part water)

The Spanish Pointer

Luxurious, briny, and rich

Ingredients

• 1.75 oz/50 ml The Gael
• 0.75 oz/25 ml sherry (Oloroso or Pedro Ximenez)
• 4 dashes angostura bitters
• 2 drops/.25 teaspoon saline*

Method

Add all ingredients to a mixing glass; gently stir to chill, about 35 rotations; strain into a chilled coupe glass; express the oils from an orange peel over the glass; discard peel; garnish with a brandied cherry. *Equal parts sea salt and warm water, stirred to fully dissolve

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

The Barn Boulevardier

Rich, herbal, and smooth

Ingredients

• 1 oz/30 ml The Gael
• 1 oz/30 ml amaro
• 1 oz/30 ml sweet vermouth

Method

Add all ingredients to a mixing glass; gently stir to chill, about 35 rotations; strain into a chilled coupe glass; garnish with an orange peel.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

The Hanson Neat

Smooth, classic and refreshing.

Ingredients

• 50ml The Hanson

Method

Pour 50ml of The Hanson into a rocks glass. Serve it neat, over ice or simply add a slash of water.

Wild Atlantic Sour

Refreshing, bright, and dry

Ingredients

• 2 oz/60 ml The Hanson
• 3 dashes angostura bitters
• 0.75 Oz/25 ml lemon juice
• 0.75 Oz/25 ml honey syrup*

Method

Add all ingredients to a cocktail shaker with ice; shake for 20 seconds, or until the shaker is cold to the touch; strain into a short glass over fresh ice; garnish with a slice of lemon*equal parts honey and warm water, stirred to mix

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

Mint Julep

Bright and refreshing

Ingredients

• 2 oz/60 ml The Gael
• 10 mint leaves
• 12.5ml sugar syrup*
• Ice, cubes and crushed

Method

Shake the Gael, mint leaves and sugar syrup with ice and strain into a julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

Bicycle Baby

Simple, refreshing, and dry

Ingredients

• 1.5 oz/45 ml The Hanson
• 0.75 Oz/25 ml apple cider
• 2 dashes angostura bitters
• Club soda

Method

Add all ingredients but the club soda to an empty highball glass; add ice to fill; top with club soda; gently stir to mix; garnish with a slice of apple.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

Farmhouse Old Fashioned

Smooth, velvety, and elegant

Ingredients

• 2 oz/60 ml The Gael
• 0.5 Oz/15 ml demerara syrup*
• 2 dashes angostura bitters
• 2 dashes orange bitters

Method

Add all ingredients to a mixing glass; gently stir to chill, about 30 rotations; strain into a short glass over one large cube; garnish with an orange peel*equal parts Demerara sugar and warm water, stirred to mix.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad