Cocktail of the month

A Fine Line

March 2018

Donegal's Johnny Callaghan, bartender at The Skeff in Galway.

Johnny is a fourth generation bartender whose love for the industry streams from growing up in his family bar in Donegal.

In Modern day mixology there is a Fine Line between a bartender and a chef. Johnny's concept draws this line closer and represents the processes and flavours of both a kitchen and a bar equally.

The Skeff is Galway's premier cocktail bar, intimate whiskey bar open until 2am. The Skeff serves food all day long so whether you are looking for breakfast, lunch or dinner they have you covered. Using local produce they bake their own bread, and make their own granola, chutneys and jams. Experience Homemade @ The Skeff.

  • STARTER
  • 25ml Goats Milk Kefir
  • 20ml Jameson Black Barrel
  • 2 sprays of Beetroot mist
  • MAIN
  • 20ml Duck Fat Washed Jameson Black Barrel
  • 2 Dashes of Orange Bitters
  • 1tsp Seville Orange Marmalade
  • DESSERT
  • 40ml Jameson Black Barrel
  • 50ml Melted White Chocolate
  • 2 Egg Whites
  • 10ml Lemon Juice
  • STARTER
  • Stir together 25ml Goats Milk Kefir, 20ml Jameson Black Barrel
  • Spray with Beetroot Mist.
  • Serve with a Beetroot Crisp
  • MAIN
  • Stir together 20ml Duck Fat Washed Jameson Black Barrel, 2 Dashes Orange Bitters, 1 tsp Marmalade with ice.
  • Strain and serve.
  • DESSERT
  • Place 40ml Jameson Black Barrel, 50ml Melted White Chocolate, 2 Egg Whites, 10ml Lemon Juice in a gas gun.
  • Double charge the mixture and leave to rest in the refrigerator for 1 hour.
  • Serve in a cup and saucer

Ingredients

  • STARTER
  • 25ml Goats Milk Kefir
  • 20ml Jameson Black Barrel
  • 2 sprays of Beetroot mist
  • MAIN
  • 20ml Duck Fat Washed Jameson Black Barrel
  • 2 Dashes of Orange Bitters
  • 1tsp Seville Orange Marmalade
  • DESSERT
  • 40ml Jameson Black Barrel
  • 50ml Melted White Chocolate
  • 2 Egg Whites
  • 10ml Lemon Juice

How To Make

  • STARTER
  • Stir together 25ml Goats Milk Kefir, 20ml Jameson Black Barrel
  • Spray with Beetroot Mist.
  • Serve with a Beetroot Crisp
  • MAIN
  • Stir together 20ml Duck Fat Washed Jameson Black Barrel, 2 Dashes Orange Bitters, 1 tsp Marmalade with ice.
  • Strain and serve.
  • DESSERT
  • Place 40ml Jameson Black Barrel, 50ml Melted White Chocolate, 2 Egg Whites, 10ml Lemon Juice in a gas gun.
  • Double charge the mixture and leave to rest in the refrigerator for 1 hour.
  • Serve in a cup and saucer
RECENT COCKTAILS OF THE MONTH

Once a month, we give you new ways to enjoy Jameson.

We're partnering up with bartenders all over the world to share our favourite cocktail recipes each month. Take a look at each Cocktail of the Month to find out more about the creator, their inspiration and the story behind their tasty creations.
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