This cocktail was the winner of the Dublin Whiskey Festival 2015 so it is most definitely worth two in the bush. Created by the very talented Gareth Lambe of The VCC (Vintage Cocktail Club)

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  • 50ml Glendalough Double Barrel
  • 30ml Fresh Hibiscus Blossom Tea
  • 20ml Fresh Lemon Juice
  • 15ml VCC 3 Sugar Syrup
    (1 part caster sugar, ½ part demerara sugar, ½ part muscovado sugar)
  • 15ml Kümmel
  • 1 Whole Egg
  • 1 bar spoon Homemade Glendalough Double Barrel, Hibiscus & Orange Marmalade
  • Garnish Cinnamon Stick and Orange Zest


Flipped with a milk steamer and served warm with a roasted pecan nut rim.

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