Celebrate the festive season with gin and whiskey cocktails

DEAD OF NIGHT

Ingredients:

• 35ml Sexton single malt Irish whiskey
• 25ml fresh lemon juice
• 1 egg white
• 12.5ml red wine

Method:

Shake and serve on the rocks.

THE HOLY GRAIL

Ingredients:

• 50ml Sexton single malt Irish whiskey
• Soda water
• 2 dashes of Angostura bitters
• Pour whiskey and soda water into a whiskey glass, add the bitters and garnish with a twist of lemon peel

LOVE IT TO DEATH

Ingredients:

• 35ml Sexton single malt Irish whiskey
• 25ml fresh lime juice
• 12.5ml Aperol
• 2 dashes absinthe
• 12.5ml sugar syrup
• Combine ingredients and garnish with a lemon twist and a sprig of thyme.

LYNCHBURG LEMONADE

Ingredients:

• 35ml Jack Daniel’s Old No. 7
• 12.5ml Triple Sec
• 12.5 ml fresh lemon juice 
• Lemonade

Method:

Fill a highball glass three-quarters full with cubed ice. Pour whiskey over ice. Add remaining ingredients and stir. Add a lemon wedge to garnish for a taste of Lynchburg and summer.

TENNESSEE MULE

Ingredients:

• 50 ml Jack Daniel’s Old No. 7 
• Ginger beer
• Squeeze of lime

Method:

Fill a highball glass three-quarters full with cubed ice. Pour whiskey over ice. Add remaining ingredients and stir. Add lime wedge to garnish for the fiery spice of ginger with the smoothness of Jack. If you find the fire of ginger beer too challenging for your taste buds, then try swapping for ginger ale. This sweeter alternative still delivers the taste but without the intense kick.

ROKU MATCHA BEE'S KNEES

Ingredients:

• 40ml Roku gin
• 10ml lime juice
• 20ml matcha syrup
• 20ml grapefruit juice

Method:

To make matcha syrup, combine equal parts matcha tea and sugar. Boil and strain.

Shake all ingredients and fine-strain.