The Spanish Pointer

Luxurious, briny, and rich

Ingredients

• 1.75 oz/50 ml The Gael
• 0.75 oz/25 ml sherry (Oloroso or Pedro Ximenez)
• 4 dashes angostura bitters
• 2 drops/.25 teaspoon saline*

Method

Add all ingredients to a mixing glass; gently stir to chill, about 35 rotations; strain into a chilled coupe glass; express the oils from an orange peel over the glass; discard peel; garnish with a brandied cherry. *Equal parts sea salt and warm water, stirred to fully dissolve

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

The Barn Boulevardier

Rich, herbal, and smooth

Ingredients

• 1 oz/30 ml The Gael
• 1 oz/30 ml amaro
• 1 oz/30 ml sweet vermouth

Method

Add all ingredients to a mixing glass; gently stir to chill, about 35 rotations; strain into a chilled coupe glass; garnish with an orange peel.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad

Mint Julep

Bright and refreshing

Ingredients

• 2 oz/60 ml The Gael
• 10 mint leaves
• 12.5ml sugar syrup*
• Ice, cubes and crushed

Method

Shake the Gael, mint leaves and sugar syrup with ice and strain into a julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

Farmhouse Old Fashioned

Smooth, velvety, and elegant

Ingredients

• 2 oz/60 ml The Gael
• 0.5 Oz/15 ml demerara syrup*
• 2 dashes angostura bitters
• 2 dashes orange bitters

Method

Add all ingredients to a mixing glass; gently stir to chill, about 30 rotations; strain into a short glass over one large cube; garnish with an orange peel*equal parts Demerara sugar and warm water, stirred to mix.

Recipe developed by Joanna Carpenter, J.J. Corry Bond Squad