As chef/owner of Corrigan Restaurants in London, Richard Corrigan knows a thing or two about hosting a celebration. He shows us how to make his Smoky Old Fashioned, the perfect tipple for your St Patrick’s Day festivities:
60ml Redbreast 12yrs
More Life & Style:
10ml Lapsang tea and maple syrup mix*
Stir both in mixing glass over ice and strain into rocks glass over a carved ice block.
*Lapsang and maple syrup mix
Mix 1 part maple syrup to 1 part Lapsang souchong tea.
Method: To make the tea (per 500ml)
Add 5g of tea to a glass measuring jug, top with 250g of hot water (Off the boil for 30seconds), stir briefly and allow to infuse for 5 mins.
Strain through a tea strainer into a measuring jug containing 150g of ice and 100g of cold water. Stir to melt the remaining ice and bottle in a clean bottle.
Keep refrigerated until needed.
Richard says: “This drink is perfect with dessert, the smoky sweet aspect of the syrup compliments chocolate and rich foods.”
Corrigan Restaurants include Bentley’s Oyster Bar & Grill, Corrigan’s Mayfair in London and Bentley’s Sea Grill in Harrods. Corrigan’s Mayfair has just launched a new seasonal cocktail menu.