begins with a solid foundation.
1½ oz Knappogue Castle 12 Year Old
1½ oz Dolin Rouge Vermouth
½ oz Green Chartreuse
4 dashes The Dead Rabbit Orinoco Bitters
2 dashes Absinthe
2 dashes Orange bitters
Orange peel
Add all ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass. Twist a slice of orange peel over the drink to release the oils and discard the peel.
Compliments of Jack McGarry at Dead Rabbit, NYC
Email1 oz Knappogue Castle 12 Year Old
1 oz Celtic Honey Liqueur
Lemon wheel
5-6 Cloves
1 cup Hot water
Add the Knappogue Castle and the Celtic Honey to an Irish Coffee glass. Insert the cloves into the lemon on both sides and drop into the mug. Very gently give the lemon a couple of presses with a muddler (or back of spoon) and add hot water.
Email2 oz Knappogue Castle 12 Year Old
1 tsp Honey syrup
1 tsp Green Chartreuse
1 tsp Dolin Genepi
Mint
Pour all ingredients (not including mint) into rocks glass full of ice. Stir for about 12-14 seconds. Garnish with mint sprig, spanked, and inserted into the drink.
Compliments of Joaquin Simo
Email1½ oz Knappogue Castle 12 Year Old
¾ oz Oloroso sherry
¾ oz Fresh lemon juice
¾ oz Ginger syrup*
1 tsp Orange-ginger marmalade
3-4 dashes Dead Rabbit Orinoco Nutmeg Bitters
Freshly grated nutmeg
*Ginger syrup: combine 8 oz ginger juice, 1 cup sugar & 4 oz water in a small saucepan over medium heat, simmer, and stir until sugar dissolves. Let cool before using.
Add all the ingredients to an ice-filled shaker. Shake vigorously and strain into a rocks glass filled with fresh ice. Garnish with freshly grated nutmeg.
Compliments of Jack McGarry at Dead Rabbit, NYC
Email2 oz Knappogue Castle 12 Year Old
1 oz Fino sherry
½ oz Simple syrup
1 dash orange bitters
2 Raspberries
Orange slice
Mint sprig
Orange peel
Add dash of bitters, raspberries, orange slice & simple syrup to a shaker and muddle. Add sherry, the Knappogue, ice and shake. Double strain into old fashioned glass and top with crushed ice. Twist a slice of orange peel over the drink to release the oils and discard the peel. Garnish with mint sprig and raspberry.
Compliments of Joann Spiegel
Email1½ oz Knappogue Castle 12 Year Old
1 oz Pallini Peachcello
½ oz Lime juice
¼ oz Agave
2 oz Goslings Ginger Beer
Mint sprig
Dried white peach
Add first four ingredients to mixing glass, add ice and shake. Strain into ice filled glass and top with Goslings Ginger Beer. Garnish with mint sprig and dried peach slice.
Compliments of Joann Spiegel
Email2 oz Knappogue Castle 12 Year Old
¾ oz Strawberry syrup*
½ oz Lillet Rose
½ oz Fino sherry
2 dashes Dead Rabbit Orinoco Bitters
1 bar spoon Aged balsamic vinegar
*Strawberry syrup:
2 lbs Fresh strawberries
2 cups Caster sugar
4 cups Water
For Strawberry Syrup: Remove tops of strawberries and chop strawberries. Add the water and the caster sugar and cook until sugar dissolves. Strain with cheese cloth.
Shake all ingredients over ice. Double strain into cocktail glass. Garnish with strawberry.
Compliments of Joann Spiegel
Email3 oz Knappogue Castle 12 Year Old
2 oz White peach puree
¼ oz Simple syrup
3 Lime wedges
3 Mint leaves
In a mixing glass, muddle the lime wedges, fresh mint leaves & simple syrup. Add the Knappogue, white peach puree and ice. Shake vigorously and strain with a julep strainer into a rocks glass with ice. Garnish with a mint leaf.
Email2 oz Knappogue Castle 12 Year Old
¾ oz Lemon juice
½ oz Giffard Apricot Liqueur
2 dashes Bittermens Hellfire Shrub
¾ oz Honey syrup (1:1)
1 bar spoon Ginger syrup
Seltzer water
*Ginger syrup: combine 8 oz ginger juice, 1 cup sugar & 4 oz water in a small saucepan over medium heat, simmer, and stir until sugar dissolves. Let cool before using.
Add all ingredients (excluding the seltzer) to a shaker and add ice. Shake and double strain into an ice filled highball glass. Top with splash of seltzer. Garnish with a lemon slice.
Compliments of Joann Spiegel
Email1 oz Knappogue Castle 12 Year Old
1 oz Manzanilla Sherry
¾ oz Toasted Rice Orgeat
1 oz Lemon Juice
Top with soda
Lemon peel
Custom Fortune Cookies
Shake all except soda. Fine strain. Garnish with custom fortune cookie.
Compliments of Derek Brown for Knappogue Castle
Email1 oz Knappogue Castle 12 Year Old
1 oz Lustua East India Sherry
1 oz Cynar
Stir over ice and strain into a chilled cocktail coupe or down glass. Garnish with lemon oil.
Compliments of Jackson Cannon for Knappogue Castle
Email2 oz Knappogue Castle 12 Year Old
¾ oz Bianco/Blanc Vermouth (Dolin or Contratto preferred)
¾ oz Fresh Lemon Juice
½ oz 1:1 Simple Syrup
¼ oz Creme de Peche (Giffard preferred)
Combine ingredients except soda. Shake and pour into Collins glass with ice and top with club soda. Garnish with lemon wheel.
Compliments of Joaquin Simo
Email1 oz Knappogue Castle 12 Year Old
½ oz Amaro Montenegro
¾ oz Cocchi Torino
¼ oz Coconut orange blossom syrup
Dash of Angostura bitters
Combine ingredients. Stir. Strain over large rock and garnish with orange peel expressed and inserted.
Compliments of Lisa Nguyen
Email1½ oz apple infused Knappogue Castle 12 Year Old
½ oz Pierre Ferrand Cognac
½ oz lemon juice
½ oz Steens cane syrup simple (1:1)
2 green cardamom pods
Muddle cardomom. Add all ingredients. Shake. Strain up into coupe. Garnish with edible flower and apple slice.
Compliments of Lisa Nguyen
Email2 oz Knappogue Castle 12 Year Old
3 oz Vita Coco Coconut Water
1/2 oz Rich cane sugar syrup (2 parts sugar to 1 part water)
1/4 tsp Matcha tea
Glass: Rocks
Garnish: Grated cinnamon and a cinnamon stick
Add all the ingredients to a shaker (add the tea last) and shake for 10 seconds without ice. Add ice and shake again. Strain into a rocks glass and fill with fresh ice. Garnish with fresh cinnamon and place a cinnamon stick across the top.
Compliments of Joaquín Simó
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Jefferson’s Small Batch Bourbon
1/2 oz Crème de Banana
3/4 oz Buttermilk
3/4 oz Rich maple & pecan syrup*
4 Dashes Angostura Bitters
Add all ingredients to a mixing tin, add ice, shake and strain into an ice-filled nog glass.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Lillet Rose
1/2 oz Crème de Framboise (Esprit du Vin)
1 tsp Amero (or Campari)
1 tsp Vanilla syrup*
Combine all ingredients into a pot and put over heat. Continuously stir until sugar is dissolved. Let come to a rolling boil then take off heat. Let cool and let sit overnight before straining off vanilla beans with a chinois or cheesecloth.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Plantation Pineapple Rum
3/4 oz Lime Juice
3/4 oz Mint Syrup*
5 Dashes Absinthe
1 Bar Spoon Mascarpone
Add all ingredients to a mixing tin, add ice, shake and strain into an ice-filled Punch Glass.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email2 oz Knappogue Castle 12 Year Old
¾ oz Contratto Bianco
1 tsp Kalani Coconut Liqueur
1 dash Angostura Bitters
Stir and strain into cocktail glass. Garnish with lemon peel (trimmed, expressed and inserted)
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
1 tsp Grade B Maple Syrup
1 tsp Tempus Fugit Crème de Cacao
1 tsp Pierre Ferrand Dry Curaçao
1 dash Angostura Bitters
Add all ingredients and build in rocks glass. Garnish with orange peel (trimmed, expressed and inserted)
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¼ oz Wildflower Honey Syrup (2 parts honey : 1 part water)
1 tsp Bigallet Thyme Liqueur OR Thyme Syrup
Rub 6-8 mint leaves in Julep cup. Add all liquids and swizzle to incorporate. Fill 2/3 with crushed ice and swizzle for 30 seconds. Top with more crushed ice until mounding over top of cup. Garnish with mint sprigs and thyme spigs, spanked and insert right next to straw.
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¾ oz Unfiltered Apple Cider
¾ oz Lemon Juice
½ oz Wildflower Honey Syrup (2 parts honey : 1 part water)
¼ oz Benedictine
1 oz Gosling’s Ginger Beer
Shake and strain into rocks glass. Garnish with fanned apple slices.
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¾ oz Lillet Rosé
½ oz Aperol
2 slices muddled cucumber slices
1 pinch Kosher salt
Muddle lightly, stir, Double-Strain into cocktail. Garnish with skewered cucumber ribbon with 1 drop of Rose Water.
Compliments of Joaquin Simo
Emailevery great cocktail
begins with a solid foundation.
1½ oz Knappogue Castle 12 Year Old
1½ oz Dolin Rouge Vermouth
½ oz Green Chartreuse
4 dashes The Dead Rabbit Orinoco Bitters
2 dashes Absinthe
2 dashes Orange bitters
Orange peel
Add all ingredients to a mixing glass and fill with ice. Stir and strain into a chilled cocktail glass. Twist a slice of orange peel over the drink to release the oils and discard the peel.
Compliments of Jack McGarry at Dead Rabbit, NYC
Email1 oz Knappogue Castle 12 Year Old
1 oz Celtic Honey Liqueur
Lemon wheel
5-6 Cloves
1 cup Hot water
Add the Knappogue Castle and the Celtic Honey to an Irish Coffee glass. Insert the cloves into the lemon on both sides and drop into the mug. Very gently give the lemon a couple of presses with a muddler (or back of spoon) and add hot water.
Email2 oz Knappogue Castle 12 Year Old
1 tsp Honey syrup
1 tsp Green Chartreuse
1 tsp Dolin Genepi
Mint
Pour all ingredients (not including mint) into rocks glass full of ice. Stir for about 12-14 seconds. Garnish with mint sprig, spanked, and inserted into the drink.
Compliments of Joaquin Simo
Email1½ oz Knappogue Castle 12 Year Old
¾ oz Oloroso sherry
¾ oz Fresh lemon juice
¾ oz Ginger syrup*
1 tsp Orange-ginger marmalade
3-4 dashes Dead Rabbit Orinoco Nutmeg Bitters
Freshly grated nutmeg
*Ginger syrup: combine 8 oz ginger juice, 1 cup sugar & 4 oz water in a small saucepan over medium heat, simmer, and stir until sugar dissolves. Let cool before using.
Add all the ingredients to an ice-filled shaker. Shake vigorously and strain into a rocks glass filled with fresh ice. Garnish with freshly grated nutmeg.
Compliments of Jack McGarry at Dead Rabbit, NYC
Email2 oz Knappogue Castle 12 Year Old
1 oz Fino sherry
½ oz Simple syrup
1 dash orange bitters
2 Raspberries
Orange slice
Mint sprig
Orange peel
Add dash of bitters, raspberries, orange slice & simple syrup to a shaker and muddle. Add sherry, the Knappogue, ice and shake. Double strain into old fashioned glass and top with crushed ice. Twist a slice of orange peel over the drink to release the oils and discard the peel. Garnish with mint sprig and raspberry.
Compliments of Joann Spiegel
Email1½ oz Knappogue Castle 12 Year Old
1 oz Pallini Peachcello
½ oz Lime juice
¼ oz Agave
2 oz Goslings Ginger Beer
Mint sprig
Dried white peach
Add first four ingredients to mixing glass, add ice and shake. Strain into ice filled glass and top with Goslings Ginger Beer. Garnish with mint sprig and dried peach slice.
Compliments of Joann Spiegel
Email2 oz Knappogue Castle 12 Year Old
¾ oz Strawberry syrup*
½ oz Lillet Rose
½ oz Fino sherry
2 dashes Dead Rabbit Orinoco Bitters
1 bar spoon Aged balsamic vinegar
*Strawberry syrup:
2 lbs Fresh strawberries
2 cups Caster sugar
4 cups Water
For Strawberry Syrup: Remove tops of strawberries and chop strawberries. Add the water and the caster sugar and cook until sugar dissolves. Strain with cheese cloth.
Shake all ingredients over ice. Double strain into cocktail glass. Garnish with strawberry.
Compliments of Joann Spiegel
Email3 oz Knappogue Castle 12 Year Old
2 oz White peach puree
¼ oz Simple syrup
3 Lime wedges
3 Mint leaves
In a mixing glass, muddle the lime wedges, fresh mint leaves & simple syrup. Add the Knappogue, white peach puree and ice. Shake vigorously and strain with a julep strainer into a rocks glass with ice. Garnish with a mint leaf.
Email2 oz Knappogue Castle 12 Year Old
¾ oz Lemon juice
½ oz Giffard Apricot Liqueur
2 dashes Bittermens Hellfire Shrub
¾ oz Honey syrup (1:1)
1 bar spoon Ginger syrup
Seltzer water
*Ginger syrup: combine 8 oz ginger juice, 1 cup sugar & 4 oz water in a small saucepan over medium heat, simmer, and stir until sugar dissolves. Let cool before using.
Add all ingredients (excluding the seltzer) to a shaker and add ice. Shake and double strain into an ice filled highball glass. Top with splash of seltzer. Garnish with a lemon slice.
Compliments of Joann Spiegel
Email1 oz Knappogue Castle 12 Year Old
1 oz Manzanilla Sherry
¾ oz Toasted Rice Orgeat
1 oz Lemon Juice
Top with soda
Lemon peel
Custom Fortune Cookies
Shake all except soda. Fine strain. Garnish with custom fortune cookie.
Compliments of Derek Brown for Knappogue Castle
Email1 oz Knappogue Castle 12 Year Old
1 oz Lustua East India Sherry
1 oz Cynar
Stir over ice and strain into a chilled cocktail coupe or down glass. Garnish with lemon oil.
Compliments of Jackson Cannon for Knappogue Castle
Email2 oz Knappogue Castle 12 Year Old
¾ oz Bianco/Blanc Vermouth (Dolin or Contratto preferred)
¾ oz Fresh Lemon Juice
½ oz 1:1 Simple Syrup
¼ oz Creme de Peche (Giffard preferred)
Combine ingredients except soda. Shake and pour into Collins glass with ice and top with club soda. Garnish with lemon wheel.
Compliments of Joaquin Simo
Email1 oz Knappogue Castle 12 Year Old
½ oz Amaro Montenegro
¾ oz Cocchi Torino
¼ oz Coconut orange blossom syrup
Dash of Angostura bitters
Combine ingredients. Stir. Strain over large rock and garnish with orange peel expressed and inserted.
Compliments of Lisa Nguyen
Email1½ oz apple infused Knappogue Castle 12 Year Old
½ oz Pierre Ferrand Cognac
½ oz lemon juice
½ oz Steens cane syrup simple (1:1)
2 green cardamom pods
Muddle cardomom. Add all ingredients. Shake. Strain up into coupe. Garnish with edible flower and apple slice.
Compliments of Lisa Nguyen
Email2 oz Knappogue Castle 12 Year Old
3 oz Vita Coco Coconut Water
1/2 oz Rich cane sugar syrup (2 parts sugar to 1 part water)
1/4 tsp Matcha tea
Glass: Rocks
Garnish: Grated cinnamon and a cinnamon stick
Add all the ingredients to a shaker (add the tea last) and shake for 10 seconds without ice. Add ice and shake again. Strain into a rocks glass and fill with fresh ice. Garnish with fresh cinnamon and place a cinnamon stick across the top.
Compliments of Joaquín Simó
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Jefferson’s Small Batch Bourbon
1/2 oz Crème de Banana
3/4 oz Buttermilk
3/4 oz Rich maple & pecan syrup*
4 Dashes Angostura Bitters
Add all ingredients to a mixing tin, add ice, shake and strain into an ice-filled nog glass.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Lillet Rose
1/2 oz Crème de Framboise (Esprit du Vin)
1 tsp Amero (or Campari)
1 tsp Vanilla syrup*
Combine all ingredients into a pot and put over heat. Continuously stir until sugar is dissolved. Let come to a rolling boil then take off heat. Let cool and let sit overnight before straining off vanilla beans with a chinois or cheesecloth.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email1 1/2 oz Knappogue 12 Year Old
3/4 oz Plantation Pineapple Rum
3/4 oz Lime Juice
3/4 oz Mint Syrup*
5 Dashes Absinthe
1 Bar Spoon Mascarpone
Add all ingredients to a mixing tin, add ice, shake and strain into an ice-filled Punch Glass.
Compliments of Jack McGarry of Dead Rabbit and Black Tail
Email2 oz Knappogue Castle 12 Year Old
¾ oz Contratto Bianco
1 tsp Kalani Coconut Liqueur
1 dash Angostura Bitters
Stir and strain into cocktail glass. Garnish with lemon peel (trimmed, expressed and inserted)
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
1 tsp Grade B Maple Syrup
1 tsp Tempus Fugit Crème de Cacao
1 tsp Pierre Ferrand Dry Curaçao
1 dash Angostura Bitters
Add all ingredients and build in rocks glass. Garnish with orange peel (trimmed, expressed and inserted)
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¼ oz Wildflower Honey Syrup (2 parts honey : 1 part water)
1 tsp Bigallet Thyme Liqueur OR Thyme Syrup
Rub 6-8 mint leaves in Julep cup. Add all liquids and swizzle to incorporate. Fill 2/3 with crushed ice and swizzle for 30 seconds. Top with more crushed ice until mounding over top of cup. Garnish with mint sprigs and thyme spigs, spanked and insert right next to straw.
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¾ oz Unfiltered Apple Cider
¾ oz Lemon Juice
½ oz Wildflower Honey Syrup (2 parts honey : 1 part water)
¼ oz Benedictine
1 oz Gosling’s Ginger Beer
Shake and strain into rocks glass. Garnish with fanned apple slices.
Compliments of Joaquin Simo
Email2 oz Knappogue 12 Year Old
¾ oz Lillet Rosé
½ oz Aperol
2 slices muddled cucumber slices
1 pinch Kosher salt
Muddle lightly, stir, Double-Strain into cocktail. Garnish with skewered cucumber ribbon with 1 drop of Rose Water.
Compliments of Joaquin Simo
Email
