Award winning Thai food restaurant Diep Le Shaker have just earned themselves the coveted title of Dublin’s Best Cocktail at the Dublin Cocktail Festival. The festival was organised by Great Irish Beverages and the winning cocktail was voted for by Dublin’s discerning cocktail sippers!
Other venues that got involved were 777, The Marker hotel, Fade Street Social, Vintage Cocktail Club, Saba and many more, but it was Diep that reigned supreme. The aptly named autumnal cocktail ‘The Golden Brown’ was conceived by one of Diep Le Shaker’s managers and top cocktail architect Cian Lynch using Teeling Whiskey Company’s small batch whiskey as the main ingredient. Along with this top class whiskey, other ingredients include pear cognac, cinnamon, clove syrup and almond foam.
So pleased are Diep to have won, they want to share the recipe with IMAGE.ie cocktail lovers (yeah, there’s a fair few of us alright). They’re nice like that. So whether you set off for a night of scrum-diddly Thai food and award winning cocktails, or fancy curling up with The Golden Brown at home, you’ll never be stuck.
This will make 5 cocktails
250ml Teeling Small Batch
37.5ml Pear Cognac
87.5ml Cinnamon & Clove syrup
Almond foam Syrup ingredients for 5 cocktails
100g brown sugar
1 sticks cinnamon
1 star anise
pinch of salt
Foam ingredients which will make foam for many cocktails.
Almond milk – one cup
Lemon juice – 1/2 cup
Disaronno – 2 shots
Water – 50 mls
1 sheet of Gelatin
How to make The Golden Brown Winning Cocktail
First make the foam. Use almond milk, lemon juice, disaronno with one gelatin sheet. Add to an ISi 1 litre or half litre cream whipper, charge twice, shake well and leave in the fridge for a few hours. Stir Teelings whiskey with xante pear cognac and the syrup for 60 seconds. Fill a martini glass 1/3 full with the foam. Strain the liquid in and it will go underneath as the foam will naturally rise to the top. Garnish with caramelised pear.
Willing to give it a shot?