THE TOADSTOOL

Venue: The Toadstool Pub, Highwood, IL
Recipe By: Tommy

Ingredients:

  • 1 ½ oz. Ha’Penny Four Cask Irish Whiskey
  • ½ oz. blackberry brandy
  • Top with ginger ale
  • Lemon wedge, for garnish

Preparation:

  • Build in an ice-filled rocks glass and garnish with a lemon wedge.
INTO THE WILLOWS

Venue: Spliff’s Gastrobpub, Jacksonville, FL
Recipe By: Willow

Ingredients:

  • 1 ½ oz. Ha’Penny Four Cask Irish Whiskey
  • ¾ oz. black raspberry liqueur
  • ½ oz. fresh lemon
  • ½ oz. luxardo cherry juice
  • Lemon wedge & cherry, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled Collins glass. Garnish with a lemon wedge and cherry.
KNEE HIGH TO A GRASSHOPPER

Venue: McKay’s Taphouse & Beer Garden, Pleasanton, CA
Recipe By: Nicole

Ingredients:

  • 2 oz. Ha’Penny Four Cask Irish Whiskey
  • 1 oz. Heavy Crème
  • ½ oz. Nutmeg
  • ½ oz. Crème de Menthe
  • ½ oz. Crème de Cacao
  • Mint chocolate cookie, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the mint chocolate cookie.
THE IRISH DONKEY

Venue: Quigley’s Irish Pub, Naperville, IL
Recipe By: Braeda

Ingredients:

  • 1 ½ oz. Ha’Penny Four Cask Irish Whiskey
  • Ginger Beer
  • Squeeze of fresh lemon
  • Lime wedge, for garnish

Preparation:

  • Build in an ice-filled copper mug with a bit of Irish love and garnish with the lime wedge.
CLA HA’PENNY MARY

Venue: Griff’s Bar & Grill, Las Vegas, NV
Recipe By: Griff’s Bar Team

Ingredients:

  • 1 oz. Ha’Penny Four Cask Irish Whiskey
  • 4 oz. clamato juice
  • Dash of celery salt
  • Dash of Worcestershire
  • Dash of Tobasco
  • Tahin, Salt & Pickles, for garnish

Preparation:

  • Rim the rocks glass with lime, tahin, salt and fill with ice. Build cocktail in the glass, stir and garnish with the pickles.
SNEAKY IRISHMAN

Venue: Maize + Mash, Glen Ellyn, IL
Recipe By: Matt Mitchell

Ingredients:

  • 1 ½ oz. Ha’Penny Four Cask Irish Whiskey
  • ½ oz. Ha’Penny Rhubarb Gin
  • ¼ oz. ginger liqueur
  • ¾ oz. lemon juice
  • ½ oz. honey syrup
  • Lemon peel, for garnish

Preparation:

  • Shake all ingredients well with ice and double-strain into a cedar smoked rocks glass over a large ice cube. Garnish with the lemon peel.
ST. JAMES SOUR

Venue: Pearse Lyons Distillery
Recipe By: Ha’Penny Spirits

Ingredients:

  • 2 oz. Ha’Penny Four Cask Irish Whiskey
  • 1 oz. fresh lemon
  • ¾ oz. ginger simple syrup
  • Lime peel, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the lime peel.
FOUR CASK IRISH COFFEE

Venue: Pearse Lyons Distillery
Recipe By: Ha’Penny Spirits

Ingredients:

  • 1 ½ oz. Ha’Penny Four Cask Irish Whiskey
  • Hot Coffee
  • Heavy Cream
  • Brown Sugar Cube
  • Nutmeg, for garnish

Preparation:

  • Place the sugar cube in the glass and pour over hot coffee to dissolve. Add whiskey and top with cream. Garnish with grated nutmeg.