In der Midleton Distillery in Midleton im irischen County Cork ist die Marke Redbreast zuhause. Das Sortiment umfasst verschiedene Irish Whiskeys, die sich neben dem Purgenuss auch zum Mixen von Drinks eignen sollen. Die nachfolgenden Rezepte kombinieren drei unterschiedliche Qualitäten mit eigens zubereiteten Sirups.
„Red Forest Hush“
50 ml Redbreast 12 Jahre
30 ml Forest Syrup*
Method: To make the drink add both ingredients to a mixing glass. Now use the technique of throwing to both mix and chill the drink. Garnish with a twist of Lemon.
* 400 g of forest fruits (strawberry, raspberry, …) add it to a pan with 150 g of castor sugar, a small thumbnail sized slice of ginger and 250 ml of Oloroso Sherry. Bring to the boil and then simmer for 1.5 hrs with a lid on. Now add the zest of one lemon and allow to cool down.
„The Priest’s Tipple“
50 ml Redbreast 12 Jahre Cask Strength
30 ml Bishop Syrup*
Method: To make the drink add both ingredients to a mixing glass. Now use the technique of throwing to both mix and chill the drink. Garnish with a twist of orange.
* Cut 3 oranges in half and place them in an oven proof dish. Place them in a preheated oven at 160 degrees centigrade for about two hours. After the two hours pour 250 ml of tawny port and 150 g of castor sugar over them and add 16 cloves to the dish. Put back in the oven for another 20 mins. Allow to cool before straining through a sieve.
„Robin ‚Apricot‘ Song“
50 ml Redbreast 15 Jahre
30 ml Marsala Apricot Syrup*
Method: To make the drink add both ingredients to a mixing glass. Now use the technique of throwing to both mix and chill the drink. Garnish with a twist of orange.
* Roughly chop 500 g of apricot and place it in a saucepan with 250 ml Marsalawine, 100 g of castor sugar and 100 g honey. Bring this mix to the boil and stir it to dissolve the sugar syrup. Add two twists of orange and place a lid on the pan. Simmer the mix for 2-3 hours. Allow to cool before straining through a sieve.
Quelle: Pernod Ricard Deutschland
