All Trick, No Treat

A sweet and sour delight. This twist on a sour goes down smooth and the smell of toffee through the house is sure to warm your guests

What do you need


  • 50 ml Jameson Black Barrel
  • 25 ml Caramel Syrup
  • 3 Dashes
  • 25 ml Lemon Juice
  • 1 Whole Egg White
  • Chocolate
  • 1⅔ Parts Jameson Black Barrel
  • ⅚ Parts Caramel Syrup
  • 3 Dashes
  • ⅚ Parts Lemon Juice
  • 1 Whole Egg White
  • Chocolate

How to make

  1. Toffee syrup is relatively easy: one cup of sugar and one cup (1/2 stick) of butter. Continuously stir over a medium heat for 5 mins until its a nice rich brown colour. Add water if too thick.

  2. Allow toffee syrup to cool.

  3. Place all ingredients into a cocktail shaker, add ice and shake well. Double strain into a chilled glass of your choice. Garnish with sprinkling of nutmeg and chocolate.

About this Cocktail

Created by our very own Bow St.Craft Ambassador Kieran Keane.