Mixology For this issue’s look at Irish whiskey cocktails, we met with Richard Linden, Director of the Dublin Bar Academy. He says “We founded the Dublin Bar Academy in 2012 to give young and aspiring bartenders the training they need to step behind any bar in the world with confidence. Having worked in the industry for a combined 30 years we realised that there was a genuine demand for higher standards in training and education.” On top of their full-time program, they offer a range of part-time and evenings courses including Mentored Whiskey Tastings, Illy Barista Academy, W.S.E.T Level 2 and 3, Craft Beer Tastings, Advanced Mixology. They also use the school for events and corporate team building. This year they started to deliver their full-time course in French and Italian due to the international demand for education in this field. Richard added “We have always focused on whiskey. John Moriarty has hosted every whiskey class for our full-time course since our opening. It’s an intensive but fun session where our students get a very tactile and visual experience with the elements of whiskey distillation, from live yeast under the microscope, fermentation in action, the distillation of beer to a new make spirit in our laboratory still.” They also offer a consultancy service to drinks brands. “Our experience working in the trade and with consumers allows us to provide a unique perspective on marketing and drinks strategy,” says Richard. Asked what he enjoys most about his work he exclaimed “nothing makes us prouder than to see our students working in some of the best bars in Ireland and abroad.” We asked Richard to provide three Irish whiskey cocktails, one of which could be more easily made at home. Here they are, enjoy! The Black Apple WHAT YOU NEED 50ml (1.3/4 fl.oz) - Jameson Black Barrel 20ml (2/3 fl.oz) - Home-Made Apple and Blackberry Syrup 10ml (1/3 fl.oz) - Dry Sherry 15ml (2/3fl.oz) - Fresh Lemon Juice 10ml (1/3 fl.oz) - Creme de Mure 50ml (1.3/4 fl.oz) - Fresh Apple Juice METHOD Shake all ingredients with ice and strain into an ice-filled highball glass. Garnish with mint sprig & apple wedge. The Vicar's Tipple WHAT YOU NEED 50ml (1.3/4 fl.oz) - Jameson 10ml (1/3 fl.oz) - Home-Made Rooibos Tea Syrup 5ml (1/6 fl.oz) - Chartreuse 2 dashes Honey Bitters METHOD Stir all ingredients with ice and strain into pre-chilled coupe/martini glass. Garnish with lemon zest. Winter Old-fashioned WHAT YOU NEED 50ml (1.3/4 fl.oz) - Jameson Black Barrel 7ml (2/3 fl.oz) - Rich Winter Syrup 2 dashes Angostura bitters To make the Rich Winter Syrup add 200g Sugar to 100ml water in a pot and heat up and stir until sugar has dissolved. Turn the heat down and add all your spices; cloves, cinnamon, star anise, orange zest, nutmeg and leave to infuse for 30 minutes. You can also add some chillies if you want a serious kick of it! The best way to get this syrup right is to taste as you go. Stir all ingredients with ice and strain over ice in a rocks glass. Garnish with orange zest.