Cóctel del mes

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

Ingredientes

  • 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

Elaboración

  • 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
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