Chilled 100 Bartender Justin Gray creates a complex St. Patrick’s Day cocktail you need to try.
“’The Exchange’ is a long, refreshing combination of familiar and exotic flavors in a way that is as unique as The Dubliner Irish Whiskey,” shared Justin. “The idea was to create a ‘sour’ style cocktail with character. Aged in bourbon barrels, the Dubliner combined with the round, sweet taste of corn was an inviting pairing. The loquat adds unique, bright, tropical notes which are perfect for a sour-style drink and pairs perfectly with the corn and The Dubliner Irish Whiskey.”
By Justin Gray
- 1 1/2 oz. (or 2 oz for a bolder cocktail) Dubliner Irish Whiskey
- 1 1/4 oz. Loquat Syrup*
- 1/4 oz. – 1/2 oz. Lemon Oleo**
- 3 dashes Roasted Corn Tincture***
Preparation: Combine all ingredients in a shaker tin with ice. Shake vigorously and double strain into a Collins Glass with fresh ice. Garnish with a dehydrated orange wheel.
Cut and halve 3 cups of fresh loquat. Remove seeds, cover in white sugar, and refrigerate overnight. In the morning uncover and place all ingredients in blender and purée. Fine strain syrup, cover and refrigerate until ready to use.
**Lemon Oleo Saccharum
Peel one cup worth of lemon peels and cover in white sugar. Cover and refrigerate overnight. In the morning uncover and strain out liquid from lemon peel. Cover and refrigerate until ready to use.
Salt and roast 4 ears of corn for 15 minutes. Next cut kernels from cob and steep in corn-based vodka for 9-10 days. Finally, strain liquid from kernels, cover, and store until ready for use.