When you think of St Patrick’s day, one pastime comes to mind — drinking.
Did you know that enjoying a beverage in honour of Ireland’s patron saint is actually rooted in Christian tradition?
We drink on St Patrick’s Day to honour Ireland’s patron saint, on the anniversary of the day he died. Historically, this is the day Christians put aside the food and alcohol restrictions of Lent — which explains the link with drinking!
Over time, this day of indulgence has grown into a bigger celebration of Irish culture, heritage and traditions. Not only in Ireland, but across the world.
For too long, St Patrick's day has been all about Guinness and being green. But garish green cocktails have been done to death. Besides, they don't always taste or look that great. So instead, why not focus on the Irish's second love after the black stuff... Irish Whiskey.
Alongside twists on classic cocktails that our talented Brand Ambassadors created last year, we have added a few new ones for 2019 that really bring Irish Whiskey to life. For good measure, we've even thrown in a green cocktail that we think tastes as good as it looks.
Why not try this twist on a classic Irish Coffee? It'll look like you're having a glass of the black stuff but it's actually something a little warmer...
· 35ml Jameson’s Black Barrell
· 125ml of Fresh Brewed Coffee
· 25ml Funkin Pro Spiced Syrup
· Top with double cream, infused with toasted, salted pistachio
Combine the first Jameson's Black Barrell, Fresh Brewed Coffee and Funkin Pro Spice Syrup into a glass, whip the pistachio cream and top with cold, thick cream. Garnish with salted pistachio powder.
A dessert and a drink? What's not to love!
· 25ml Bailey’s
· 25ml PX Sherry
· 15ml Jameson’s Irish Whiskey
· 25ml Toasted Almond Infused Cream
· 25ml Funkin Pro Coconut Puree
· Top with 15ml of Tawny Port
Combine all the ingredients in a Boston tin with plenty of ice, shake and strain over ice. Garnish desiccated toasted coconut.
First mentioned in a Wisconsin newspaper called the Waukesha Plain Dealer in 1870, an Irish Whiskey Sour is a classical choice for St Paddy’s.
The ideal mix of sweet and sour, this old favourite that has stood the test of time, much like our favourite holiday.
· 50 ml Jameson Irish Whiskey
· 100 ml Funkin Sour Mix
Combine all the ingredients in a Boston tin with plenty of ice, hard shake and strain over ice. Garnish with a lemon wheel.
This tasty concoction gets its name from the original home of Jameson Irish Whiskey and the Granny Smith apples that make it so delicious.
Established in 1780 on Dublin Bow Street, Smithfield, Dublin, the distillery is an icon of Irish drinking culture, which you can still visit today.
The Granny Smithfield is a beautiful balance of apple and lemon juice with the distinguishable smoothness of Jameson Irish Whiskey — perfect for sharing with friends.
Shake in a Boston tin with plenty of ice and serve in a short glass over ice and garnish with an apple slice.
This is cocktail made for sitting back, relaxing and taking some ‘me time’. Inspired by the traditional late morning break, it brings together breakfast tea, fruity preserves and irish whiskey to create notes of biscuit and dry fruit.
Using tea in alcoholic drinks dates as far back as 1727. This sophisticated combination predates even the most classic of cocktails and was a favourite base for very early punches. For a more refined St Patrick’s Day, this drink is ideal.
Add all ingredients to a shaker with ice. Hard shake and strain over fresh ice in a Collins glass. Garnish with a lemon twist to garnish. For a bit of fun garnish with a tea bag.
It’s believed that the original Espresso Martini was born at Brasserie Soho in the 1980’s. We’ve given it an Irish twist with Jameson Caskmaster Irish Whiskey.
Move over Guinness (but not entirely) there's a new kid on the block. Try shaking things up to celebrate St. Patrick's day with the Irish Espresso Martini.
Combine the ingredients, bar the stout, in a shaker with plenty of ice and hard shake. Strain into a chilled Martini glass, top with 50 ml Irish Stout.Read more >
There has always been a separation between the bar and the kitchen. In the past, people have never really loved the idea of mixing food in their drinks. However, it is now 2018 and times have most definitely changed. The infusion of fresh-food, including savoury flavours in cocktails has increased massively.
Whether it’s crushed grapefruit, fresh herbs and spices, fish (who doesn’t love a good Oyster Shooter?) or fat washing.
Seeing as quality produce and especially alcohol are two of the things that we Brits pride ourselves on, we have nothing but good feelings about this trend.
Not confident in putting food in your cocktail, you could just as easily think about pairing cocktails with your dishes, what better way to enhance the experience of your next dinner party. To help here are some hints and tips to consider.
You don't have to be a master mixologist to dream up exciting pairings. "Just think about association of flavour" says Tom Smith, Funkin Ambassador. Olive oil in a dish might take you to lemon. If you're working with butter sauce, you might want to use vanilla.
Compare and contrast
A cocktail can complement a dish by either matching or contrasting its flavours. People who do barbecue pairings will often use bourbon as the smoky flavour of the meat goes well with the smoky, woody flavour of the spirit. If you have something spicy, like a Vindaloo choose something with cooling flavours, like our Funkin Mojito - you could even add a sprinkling of cumin to create an alcoholic take on the Nimbu Pani.
Mint gives Juleps and Mojitos a delightful boost, so why stop there? Herbs are an excellent way to bond cocktails with food, matching similar flavours and herbs to add an extra layer of complexity to your cocktail.
Some interesting ones to consider include sage with tequila and gin with rosemary. Incorporating herbs into cocktails doesn't always mean muddling; sometimes just a sprig as garnish provides the aromatic touch you need.
Ease up on the alcohol
Cocktails are lower in alcohol than most people think. After a spirit is combined with citrus juice and simple syrup, then diluted from being shaken or stirred with ice the resulting drink's alcohol content can be as low as, if not lower than, 20 percent, closer to wine. Still, you don't want to pair a particularly alcoholic cocktail, such as an Old Fashioned, with a dish that has especially subtle flavours.
And most importantly keep an open mind, cocktails like dinner parties are about having fun, nothing worse than stressing about it.
Here are a few examples to get you thinking:
DIY Bacony Booze
Using a technique called "fat-washing" bartenders are lending meaty undertones to alcohol with pork products. It's not like biting into a pork chop we promise. The taste is more of a smoky background note rather than a smack-you-in-the-face sip of bacon. In particular whisky’s, bourbon and tequila stand up to the robust flavour best.
While cream is the main ingredient in several classic drinks, yoghurt brings a thicker, creamy viscosity and adds an unusual, lip-smacking tartness to cocktails and mocktails. Yogurt's tanginess also helps to balance out sweet fruit or liqueurs, so perfect for those that enjoy their cocktails a little less sweet. Try it with our passion fruit martini pre-batch mixer.
Marmalade adds a touch of sweet -- without diluting your drink. It's shelf-stable, widely available and found in so many delicious flavours. Swish a small amount into drinks to add flavour, richness and body. Use a shaker to integrate the marmalade, then strain to remove any fruit chunks.
Garnishes From Your Grocery Bag
a. Swizzle with Pickles
Crack open a jar of pickled veggies, like okra, baby carrots or asparagus spears, in addition to cucumbers. Skewer and leave out for guests to use as edible stirrers.
b. Rim with Fresh Herbs
Rinse and dry fresh herbs completely, then finely chop. Mix them with salt or your favourite ground spice to rim cocktail glasses.
c. Float in Sliced Veggies
Leap beyond lemons and limes: Try thinly sliced vegetables, like fennel in a martini or a firm green tomato in a bloody mary.
“If life gives you limes, make Margaritas” - Jimmy Buffet, American singer/Owner of Margaritaville
The Margarita is thought to have been in existence since the mid 1930s, however the origin of the original recipe is quite a topic of debate.
Historian David Wondrich believes that the Margarita is simply a tequila version of the brandy-based Daisy (Margarita is Spanish for daisy) — a popular Mexican and American drink. Others believe Dallas socialite Margarita Sames invented the drink, whilst others trace its roots back to the legendary Balinese Room in Galveston, Texas.
Wherever its beginnings lie, in our opinion it takes some beating the classic concoction of tequila, orange liqueur and lime juice.
Here are a few of our favourite recipes as recommended by our talented Funkin mixologists.
50 ml Anejo Tequila
100 ml Funkin Margarita Mix
How Gavin serves his:
I really enjoy a classic Margarita, use Anejo Tequila to add some depth to the Margarita and then make it shake with the Funkin Margarita Mix.
The garnish is the most important bit for me, you have to have a salt rim on the glass and add a lime wedge to finish the cocktail. The bitterness of the salt counteracts the bitterness of the lime to give you a more balanced drink.
50ml Tequila Blanco
25ml Briottet Triple Sec
25ml Funkin Pure Pour Lime
25ml Funkin Sugar Cane
Large Scoop of ice
How Luke serves his:
Shaking it up from your classic Margarita, all you have to do with this simple recipe is blitz the ingredients together in a blender and strain into a margarita glass and there you have it!
Garnish with a lime wedge and optional salted rim.
60 ml Tequila
30 ml Fresh Lime Juice
15 ml Cointreau
10ml Funkin Jalapeno Syrup
How Gavin serves his:
A nice twist on the classic Margarita, this Jalapeno Margarita gives a great warming feeling and leaves the taste of Jalapenos lingering in your mouth. Complemented by the smokey tequila flavour, this is a winner with people who like a bit of heat.
Read more >
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