Cocktails
Go On, Go On, Go On Cocktail Recipe
Designed by Global Champion, Steve O’Shea, winner of the ‘Jameson Black Barrel Bartender Series 2022′. This is a boozy, rich Christmas drink. Perfect for pairing with dessert after Christmas dinner!
Ingredients
-
60 ml Jameson Black Barrel
-
40 ml Lustau Oloroso Sherry
-
25 ml Christmas Cake Syrup
-
1 dash Angostura Bitters
-
1 dash Orange Bitters
-
1 dash Black Walnut Bitters
-
1 pinch Salt
-
2 Parts Jameson Black Barrel
-
1⅓ Parts Lustau Oloroso Sherry
-
⅚ Parts Christmas Cake Syrup
-
1 dash Angostura Bitters
-
1 dash Orange Bitters
-
1 dash Black Walnut Bitters
-
1 pinch Salt
How to make
-
Add all ingredients into a shaker. Add ice and perform a long roll.
-
Roll the cocktail 8-10 times or until you are happy that it has
been sufficiently aerated and chilled. -
Fine strain cocktail into chilled wine glass with chocolate strip.
Melt 70% Dark Chocolate with Almonds. Use thick paint brush to paint a chocolate strip onto the inside of a wine glass. Store glass in freezer to allow chocolate to set and chill the glass.
Meet Steve
About this Cocktail
The Christmas Cake syrup is adapted from a traditional Irish Christmas Cake recipe. Nutty, rich in dark chocolate, and delightfully boozy—if you love sherry, dark chocolate, marzipan, or a classic Irish Christmas Cake, this one’s for you.
Christmas Cake Syrup
80g Sultanas, 40g Raisins, 2 Candied Cherries, 10g Candied Papaya, 2g Cinnamon, 2g Nutmeg, 1.5g Black Pepper, 2g Mixed Spice, ½ Lemon Zest & Juice, ½ Orange Zest & Juice, ¼ Red Apple, 10ml Caramel Syrup, 1 Barspoon Vanilla Essence, 300g Brown Sugar, 250ml Filtered Water.
Heat water and dissolve brown sugar. Bring to simmer and add all spice/fruit ingredients. Add caramel syrup & vanilla. Stir until mixture is uniform i.e. all powders as dissolved as possible. Let saucepan cool to room temperature and then store in fridge for 2-3 hours. Filter syrup into bottle & label.
