Bartender Shea Campbell from Scotland is off to Ireland to drink whiskey at the distillery where it is made after winning a cocktail competition with The Irishman.
He was among bartenders from across the UK who were challenged to create an innovative twist on The Cold Irishman, the signature serve for The Irishman, using the Founder’s Reserve expression.
His winning recipe, The Wild Irishman, was made with coconut oil-washed The Irishman Founder’s Reserve plus fresh brewed roasted barley “coffee” and gorse flower syrup, shaken together, with a warm foamed Irish cultured dairy crema floated on top, served in a custom-made The Irishman Whiskey vessel.
Shea explained: “My drink draws inspiration from the signature serve The Cold Irishman but with the theme of using Irish ingredients and innovative techniques to showcase the variety of Irish ingredients but also to represent the level at which the Irish cocktail scene has grown.”
His prize is an all-inclusive trip to the home of Walsh Whiskey, Royal Oak Distillery in County Carlow, where The Irishman is produced. He will re-create his winning recipe for the Walsh family, VIPs and journalists.
The judging panel was made up of representatives from Walsh Whiskey and its UK importer, Emporia Brands.
The Cold Irishman is made with cold-brew coffee, sugar syrup, whiskey and half and half, all blended with ice.
The Wild Irishman by Shea Campbell
40ml Coconut oil-washed The Irishman Founder’s Reserve Whiskey
25ml Fresh brewed roasted barley “coffee”
15ml Gorse flower syrup
15ml Warm foamed Irish cultured dairy crema
Everything shaken except the crema. Serve in The Irishman Whiskey vessel with the foamed crema floated on top.