Cocktails
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
Ingredients
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50 ml Jameson Black Barrel
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25 ml Caramel Syrup
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3 Dashes Chocolate Bitters
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25 ml Lemon Juice
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1 Whole Egg White
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Ice Cubes
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1⅔ Parts Jameson Black Barrel
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⅚ Parts Caramel Syrup
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3 Dashes Chocolate Bitters
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⅚ Parts Lemon Juice
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1 Whole Egg White
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Ice Cubes
How to make
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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.
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Allow toffee syrup to cool.
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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.