Cocktails & Recipes

Irish Martini

2 oz. Big Rock Vodka
1/2 oz. Dolin Dry Vermouth
1/2 oz. Bushmills Original Irish whiskey
Garnish: lemon twist

Gather the ingredients.
Pour the Irish whiskey into a chilled cocktail glass.
Swirl it around the glass in order to coat the inside, then dump the excess whiskey.
Pour the vodka and dry vermouth into a cocktail shaker half-filled with cracked ice.
Shake well.
Strain into the rinsed glass and garnish with a lemon twist.
Serve and enjoy!

Irish Punch

2 oz. Slane Irish Whiskey
.5 oz. tea syrup
.5 oz. lemon juice
Club soda

Combine whiskey, tea syrup, and lemon juice in a shaker with ice and shake. Strain into a rocks glass over fresh ice, top off with club soda, and garnish with mint and lemon peel.

Irish Sidecar

2 parts Jameson Irish Whiskey
.75 part lemon juice
.75 part Bauchant Orange Liquor
.25 part Cocktail Essentials Simple Syrup

Build all ingredients with ice in a shaker tin. Shake and strain into a sugared coupe.

Irish Flip Coffee

2 oz. Jameson Irish Whiskey
1 oz. Marble Moonlight Expresso (or other coffee liqueur)
1 oz. chilled espresso
1 whole egg

Combine all in a shaker tin with ice. Shake vigorously 12-15 seconds. Strain into a coupe. Garnish with espresso beans.

Irish Apple Martini

2 oz. Slane Irish Whiskey
1 oz.  sour apple schnapps
2 oz.  white cranberry juice
Garnish: apple slice

Pour the ingredients into a cocktail shaker filled with ice.
Shake vigorously for 30 seconds.
Strain into a chilled cocktail glass.
Garnish with a fresh apple slice.
Serve and enjoy!

Irish Ginger

1 1/2 oz. Proper Twelve Irish whiskey
5 oz. ​ginger ale
1 lime wedge

Pour the whiskey into a highball glass filled with ice.
Fill with ginger ale.
Squeeze a lime wedge over the drink and drop it in.
Stir

Irish Coffee

1.5 oz. Bushmills Original Irish Whiskey
.25 oz. rich Demerara syrup
5 oz. hot coffee
A pinch of salt
3 cardamom pods
5-6 oz. heavy cream
2 tbsp white sugar
Zest from an orange
2 dashes Angostura Orange Bitters

Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass. Add whiskey, Demerara syrup, hot coffee, and salt and stir together. Combine the heavy cream, sugar, orange zest, and bitters and whip together until the mixture is thick, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Add an additional garnish, if you like, of a lightly toasted marshmallow.

Dublin 12 Old Fashioned

2 oz. Proper No. Twelve
1 barspoon Cocktail Essentials Simple Syrup
2 dashes Angostura Bitters
2 dashes Angostura Orange Bitters

In a lowball glass, add whiskey, simple syrup and bitters. Add ice to the glass and stir together. Garnish with lemon wedge and a cherry.

Forbidden Fruit

1.5 oz. Tullamore D.E.W. Cider Cask
1 oz. Aperol Aperitif
1 dash Angostura Orange Bitters

Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass. Garnish with an apple slice.

Irish Morning Fizz

2 oz. Tullamore Dew Irish Whiskey
.75 oz. molasses
.75 oz. fresh egg white
.5 oz. fresh lemon juice
1 dash Angostura Orange Bitters

Give it a dry shake, then a wet shake, and finish by double straining into a rock glass neat.

Moscow Mule

1 1/2 oz. Big Rock Vodka

3/4 oz. Lime juice

Barritts Ginger Beer 

Half fill copper mug or preferred glassware with ice.

add vodka and lime juice.

Pour in ginger beer and stir.

Garnish with a lime wedge.

Old Fashion

1 Tsp sugar

1 Tsp water

2 dashes Angostura Bitters

3 oz  Oregon Spirit Straight Bourbon

Put sugar, bitters, and water in a rock glass.

Muddle to dissolve sugar.

Add 1 – 2 ice cubes to glass.

Pour in the bourbon.

Twist a lemon peel over the drink and add as garnish.

If desired garnish with Luxardo Maraschino Cherries

Bolognese Recipe

Ingredients:

  • 6 beefsteak tomatoes
  • 6 cloves garlic peeled
  • 2 Tbsp olive oil
  • Salt & Pepper to taste
  • 1 Tsp dried basil
  • 2 Tbsp olive oil
  • 1 lb. ground beef 90/10
  • 1 medium onion diced
  • 2 bay leaves
  • Heaping Tsp Italian seasoning
  • 1.15 oz. can tomato sauce
  • 1 ½ – 2 Tbsp sugar
  • 1 lb. spaghetti

Instructions:

Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray and set it aside. Wash tomatoes and slice into thick slices. Place onto a baking sheet with peeled cloves of garlic and drizzle with olive oil. Sprinkle with salt, pepper, and basil. Bake 30-35 minutes or until shriveled-ish.

While tomatoes and garlic are baking, heat olive oil in a large pot and brown ground beef and onions together. Add in bay leaves, basil, Italian seasoning, salt, and pepper, and stir. Reduce heat to low until tomatoes are done cooking.

Once tomatoes and garlic are finished cooking, spoon into a food processor or blender and pulse until mostly smooth {a few chunks are fine}. Pour tomato sauce into the meat along with the can of tomato sauce and the sugar. Stir and bring to boil, then reduce to a low simmer and cook 4 hours, stirring occasionally. Taste and adjust seasonings accordingly. 

Serve on al dente pasta, such as spaghetti.

Marinara Sauce

Ingredients:

  • 1 -2 Tbsp olive oil
  • 2 -3 Tsp crushed garlic
  • 2 (28 0z) cans tomatoes
  • 1 (12 oz) can whole peeled tomatoes
  • 6 oz can tomato paste
  • 1.5 – 2 Tbsp dried parsley
  • 1 – 2 pinch of sugar
  • Salt & Pepper to taste

Instructions:

Saute garlic in olive oil until slightly brown on medium heat.  Add crushed tomatoes and whole tomatoes(squeezed and pull apart with hands).  Add tomato paste and stir well.

Add remaining ingredients, stir well, simmer on low heat until 1 -2 hours.

Arancini Balls

Ingredients:

  • 3½ cups low-sodium homemade chicken stock or store-bought broth
  • 4 Tbsp unsalted butter, divided
  • 1 medium onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 cup carnaroli or arborio rice
  • 1½ tsp kosher salt, plus more
  • ½ cup dry white wine
  • 2 oz. finely grated Parmesan (about 1 cup)
  • ¼ cup heavy cream
  • 2 tsp finely grated lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 tsp freshly ground black pepper, plus more
  • 3 oz. low-moisture mozzarella, cut into ⅓” pieces
  • 2 cups Italian Breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs
  • Canola oil (for frying; about 6 cups)

Instructions

Step 1

Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.

Step 2

2 tablespoon of butter in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.

Step 3
Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until the pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and the remaining 2 Tbsp. butter. Season rice with salt.

Step 4
Spread rice in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover rice with plastic wrap after 1 hour so it doesn’t develop a skin).
Step 5
Line another rimmed baking sheet with parchment. Scoop about ¼ cup rice into your hands and form into a patty about 2½” in diameter (it doesn’t need to be perfect!). Place 2–3 pieces mozzarella in the center of the patty. Carefully pinch and shape rice so it completely encases the cheese, then roll into a 2″ ball. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on a prepared baking sheet. Repeat with remaining rice and mozzarella. Freeze balls for 10 minutes.

Step 6
Place breadcrumbs in a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with the egg and turn to coat, letting excess drip back into the bowl. Coat with breadcrumbs, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.

Step 7
Pour oil into a medium heavy pot fitted with a thermometer to a depth of 2″. Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into the oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.

Serve warm with red sauce, pesto, or both!