The three cocktail creations were deamed up by Michael Woods of St Judes GAA Club in Dublin, James Halligan of the Forty-One cocktail bar and nightclub in Navan and Oisin Kelly of Toners Bar in Lower Baggot Street respectively.
A special feature of this year’s IPG Gathering Event the cocktail challenge was sponsored by Dubliner liqueur whiskey.
The initiative, between the DIT Bar and Beverage Management Studies, Irish Pubs Global and Dalcassian Spirits and Wines, brought together DIT students in a unique cocktail challenge for all the delegates from over 22 countries.
The IPG Cocktail Challenge winning recipes created by the DIT students were as follows:
Prepared by: Michael Woods (St Judes GAA Club, Dublin).
Recipe: Muddle 2 wedges of lime with 3-4 mint leaves, add 4.5cl Dubliner liqueur whiskey, 10cl of ginger ale, 2 dashes of angostura bitters. Stir the contents softly and garnish with a lime wedge, crushed ice and 2 short straws
Prepared by: James Halligan (Forty-one cocktail bar and nightclub, Navan, County Meath).
Recipe: 3cl Dubliner liqueur whiskey, 2cl Galliano liqueur, 2.5cl lemon juice, 6cl cold bitter tea.
Method: Shake all the ingredients with ice and strain into a chilled double cocktail glass.
Garnish: lemon rose and Dubliner tea bag string.
Prepared by: Oisin Kelly (Toners Bar, Lower Baggot Street, Dublin 2).
Recipe: 4cl Dubliner liqueur whiskey, 2cl Monin Vanilla syrup, hot coffee, fresh cream.
Method: Build all ingredients into a heat-resistant glass (except the cream), stir well, float cream (lightly whipped).
Garnish: sprinkle chopped honeycomb chocolate on top.