Mix up a unique whiskey cocktail developed by Chilled 100 bartender Katy Dimick for The Dubliner!

As part of their countdown to St. Patrick’s Day, The Dubliner Irish Whiskey worked with seven Chilled 100 members to develop creative cocktials.

Katy Dimick is a bartender in Minneapolis, MN her cocktail, Resurgence of Nature, was inspired by seasonal ingredients, the coming spring, and Edna O’Brian. Dimick explained:

Katy Dimick - Chilled 100 Member, Minneapolis

Katy Dimick – Chilled 100 Member, Minneapolis

“The name comes from the Edna O’Brien quote: ‘…in a way, winter is the real spring- the time when inner things happen, the resurgence of nature.’ The Mai Tai is one of my favorite cocktails, and when I learned about the ‘Cameron’s Kick’ cocktail, I saw a pathway to create a seasonal Irish Mai Tai. I wanted to incorporate local ingredients; Minnesota’s capitol was first settled by Irish immigrants and to this day the state has a strong Irish presence.

The orgeat was the perfect vehicle to do this. I used local walnuts and rye bread from a favorite restaurant, Kieran’s Kitchen. The choice of a floral liqueur in place of orange is a result of my longing for spring. This winter has felt longer than most. It has the added benefit of complementing the vegetal, sweet grass notes of the whiskey. The resulting cocktail feels green and hopeful, the tropical blend helping to remind me that it will not always be -8 degrees (the high temp when I created this cocktail).”

Resurgence of Nature

Resurgence of Nature

Resurgence of Nature


  • 2 oz. Dubliner Irish Whiskey
  • 3/4 oz. Lemon juice
  • 1/2 oz. Walnut Rye Orgeat*
  • 1/4 oz. Tattersall Crème de fleur
  • 2 dashes Orange Bitters

Preparation: Combine all ingredients and shake. Strain into a Collins glass with fresh ice.

Garnish with a mint sprig and any other botanicals you have handy.

*Walnut Rye Orgeat

Lightly toast 1/2 cup walnuts. Combine in a pot with 1 cup each sugar and water and 1 tsp salt. Bring to a boil, then simmer for 15 minutes. While the syrup is simmering, cube and toast one slice of rye bread. Combine toasted bread and syrup in a blender. Blend until incorporated. Strain through a fine mesh strainer. Chill. Will keep 3 weeks in refrigerator.