
Spicy, herbal, tart fruit
Creamy stout and liquorice marry with triple-distilled Irish whiskey to attempt to capture the bright, smoky malt scent of a Dublin bar.
Bar : The Coral Room
Recipe by: Giovanni Spezziga
Ingredients:
50ml Redbreast 12 Year Old Whiskey
8.5ml spiced Guinness syrup
12.5ml Cadelo liqueur
3 drops liquorice bitter
Method: build in a glass.
To contribute an original cocktail recipe to CLASS, UK bartenders should complete this form.