March 13, 2016 – Bushmills supplied these cocktail recipes using Black Bush Irish Whiskey. Boston-based bartender Naomi Levy created the Waltzing Matilda, while Zach McGrath of New York City’s Knickerbocker Hotel created The Burning Bush.

The Waltzing Matilda. Image courtesy Bushmills. Waltzing Matilda

2 ounces of Bushmills Black Bush
½ ounce of lemon juice
¼ ounce of Eden Barley Marley Syrup
¼ ounce of Cinnamon Syrup
1 bar spoon of Monin Almond Syrup
1 dash of Angostura Bitters

To make the Cinnamon syrup: Break up 5 cinnamon sticks and toast. Add 2 cups of granulated sugar and 2 cups of water. Allow to come to just under a simmer and let stand for 20 minutes. Remove from stove and place in an airtight container. Allow to sit in refrigerator for 24 hours before straining.

Combine all ingredients in a mixing glass. Add ice and give a quick integration shake, then strain into a rocks glass and top with crushed ice. Garnish with fresh shaved cinnamon and a long orange twist.

The Burning Bush. Image courtesy Bushmills. The Burning Bush

2 ounces of Bushmills Black Bush
¾ ounce of Jalapeño-infused maple syrup
¾ ounce of fresh-squeezed lemon juice
½ ounce of Lustau Los Arcos Amontillado Sherry
2 egg whites
Angostura Bitters

To make the Jalapeño-infused maple syrup: Add 4 ounces of hot water to 16 ounces of maple syrup and stir. Add one sliced jalapeño and let sit for 8 hours. Strain and refrigerate.

Dry shake, then shake over ice, serve in a coupe glass with Angostura bitter garnish and a jalapeño.