More Slane Irish Whiskey Cocktails to Make At Home During Isolation

With bars and restaurants around the country currently closed, many of us are forced to play the role of bartender while in self-isolation. Thankfully, Slane Irish Whiskey has enlisted 20 mixologists from across the US to come up with some easy-to-recreate cocktail recipes with their At-Home Bar program.

With the At-Home Bar program, bartenders across the US were hired by Slane Irish Whiskey to showcase their very best cocktails created at home using simple ingredients and Slane Irish Whiskey because we could all use a drink – and a distraction – right about now.

Enjoy these cocktail recipes and try experimenting with some concoctions of your own – from the safety of your home, of course.

Rula Bula by Jamie Socci

Pépé le Moko, Portland, OR

  • 2 oz Slane Irish Whiskey
  • .75 oz fresh lemon juice
  • .5 oz 2:1 simple syrup
  • 10-12 mint leaves

Mix all ingredients in shaker set. (Hack: if you don’t have a shaker set you can use a large mason jar.) Add ice and shake. Double strain in your favorite glass. Garnish with a mint leaf if serving up or a mint bouquet if serving on the rocks.

Earl Collins by Eugene Lee

Big Bar, Los Angeles

  • 2 oz of Slane Irish Whiskey
  • .75 oz fresh lemon juice
  • .75 oz earl grey tea simple syrup*
  • 4 oz of Q club soda

Put all ingredients in tin, whip shake with 1 ice cube, strain into a Collins glass with fresh ice; top with soda. Garnish with lemon wheel + earl grey tea leaves

*Earl Grey Tea Simple Syrup: Steep earl grey tea for 2 minutes. Mix 1:1 earl grey + cane sugar; stir till dissolved

Danny Boyne by Chris Day

The Kon-Tiki, San Francisco

  • 1.5 oz Slane Irish Whiskey
  • .75 oz sweet vermouth
  • .25 oz creme de Banane (or use fresh banana and steep in bottle or mason jar with slane, strain out with a fine mesh strainer or coffee filter and add a little sugar)
  • .5 oz oloroso sherry
  • 3 dashes orange bitters (stir in an orange peel if no bitters on hand)
  • 3 crushed coffee beans

Crush the beans into a mixing glass and add the bitters and all but the whiskey and let it sit for 3 minutes. Add the whiskey and then ice and stir until thoroughly chilled. Double-strain and garnish with a lemon twist.

In Spite of Ourselves by Lydia Mcluen

Dottir at KEX Portland, Oregon

  • 2 oz Slane Irish Whiskey
  • .5 oz Cocchi Torino Sweet Vermouth
  • .25 oz Cynar (any amaro will work)
  • .25 oz Lustau Palo Cortado Sherry, or any sherry on hand
  • 2 dash Angostura Bitters

Stir ingredients and strain into a Nick & Nora glass. Garnish with cherry.

Note: This cocktail is very adaptable. We are all stuck at home with what we happen to have in our liquor collection.
Feel free to sub:
* Cocchi Torino Sweet Vermouth with any sweet vermouth you have.
* Cynar with any amaro you have.
*  Palo Cortado sherry with any sherry you have.
* Angostura bitters for any aromatic bitters you have.

Double Up by Saeed House

Ever Bar, Los Angeles

  • 2 oz Slane Irish Whiskey
  • 1 heaping tablespoon  of apricot preserves
  • .75 oz lemon juice

Add ice, shake and double strain into a rocks glass. Garnish with a rosemary sprig.

Boyne + Blanc by Colten Murray

12, Atlanta

  • 2 oz Slane Irish Whiskey
  • .75 oz La Pivon Blanco Vermouth
  • 2 dashes Angostura Bitters

Stir, strain into coupe, garnish with lemon peel.

Solitude Sour by Nathan Elliott

Il Solito/Bacchus Bar, Portland, Oregon

  • 1.5 oz Slane Irish Whiskey
  • 1 oz fresh grapefruit juice
  • .5 oz fresh lemon juice
  • .5 oz chamomile tea and brown sugar syrup*
  • 1 dash Angostura Bitters

Combine all ingredients in a cocktail shaker and shake with ice. Double strain the cocktail into an old fashioned glass over a large ice cube and garnish with grapefruit zest.

*Chamomile Tea and Brown Sugar Syrup:

Steep two bags of Chamomile tea in 250 ml of hot water for 5 minutes. Discard the tea bags and stir in 1 cup of Golden Brown sugar. Allow all the sugar to dissolve, bottle and store in the fridge.

The Easy Now by Brandon Kemp

Supply & Demand, Atlanta

  • 1.5 oz  Slane Irish Whiskey
  • .5 oz    Chauffe Coeur Calvados (or Lairds Apple brandy)
  • .25 oz  Lemon/Grapefruit citrus
  • .25 oz  Orange Blossom Honey syrup (1 part honey and 1 part hot water)
  • Garnished with dehydrated honey grapefruit slice

Combine all ingredients in tin. Shake/strain into a rocks glass with a large ice cube.

Irish Breakfast by Christina Russo

Connie & Ted’s, Los Angeles

  • 2 oz Slane Irish Whiskey
  • .5 oz fresh orange juice
  • .25 oz Earl Grey Syrup*
  • 4 oz soda water

Build all ingredients in a collins glass and top with ice. Garnish with orange peel either as a zest or a twist.

*Earl Grey Syrup:

Steep one Earl Grey tea bag in 6oz hot water for at least 7 minutes. Mix the tea with equal part sugar until dissolved.

When the Smoke Clears by Kyle Law

Alley Cat Lounge, Savannah

  • 1 oz Slane Irish Whiskey
  • .5 oz peach syrup
  • .5 oz orgeat syrup* or Amaretto
  • .5 oz pineapple juice
  • .5 oz lime juice
  • 1 dash of angostura bitters

Add all ingredients to a shaker tin, add ice and shake quickly and briefly. Then strain over fresh ice in your dopest tiki mug, garnish with grated salted almonds.

*Orgeat syrup

Place 2 cups of raw, sliced almonds in a mixing bowl; cover with 3 1/2 cups of water and let sit for 30 minutes. Grind almonds in food processor, return to mixing bowl and cover with 3 1/2 cups of water; soak for 4-5 hours. Strain liquid into a jar and discard almonds. Add 3 1/2 cups of cane sugar and shake until sugar dissolves. Add 1 oz. vodka and 1/4 orange blossom water and stir. Store and use for 2-3 weeks.

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