Happy Hour How-To

While we wait for a safe time to hit the Celtic Cocktail Trail again, we are bringing you some recipes to try at home! Share your creative concoctions with us using #SoDublin. 

Quiet Leprechaun from J. Liu

• 2 oz Quiet Man Irish Whiskey
• 2 Dashes Angostura Bitters
• Fill with Tonic
• Lemon Wedge Garnish

The Irish Sour from Z Cucina

• 1.5 oz Jameson
• 3/4 oz Apple Pucker
• 1.5 oz Fresh Sour Mix
• Garnish with a lime

The Dublin Rover from Beer Barrel 

• 2 oz Jameson Irish Whiskey
• 1/2 oz Vermouth
• 1 oz Honey Simple Syrup
• 2 Dashes Orange Bitters
• 2 Dashes Angostura Bitters
• 1 oz Lemon Juice

Directions: Build ingredients into a shaker over ice. Strain contents into a coupe glass. Garnish with orange peel.

Irish Mule from The Bogey

• 2 oz Jameson Irish Whiskey
• 4 oz Ginger Beer
• 1/2 oz of Lime Juice

Directions: Combine ingredients, serve over ice and add a lime wedge garnish.

Irish Coffee from La Scala

• 2 oz Jameson Irish Whiskey
• 2 oz Baileys Irish Cream
• Fill Mug with Hot Coffee
• Top with Whipped Cream

Irish Sunset from Fado Pub + Kitchen

• 2 oz Teeling Small Batch Irish Whiskey
• 1/2 oz Aperol
• 1/2 oz Lime Juice
• 1/2 oz Pineapple Puree Infused Syrup

Directions: Prepare pineapple puree syrup by heating 8 ounces pineapple juice and 1/3 cup of brown sugar on a stove to reduce. Let cool. Combine 1/2 ounce of syrup with all other ingredients over ice, and serve cold.

Hungry? Let our restaurants do the cooking!