40ml METHOD AND MADNESS Single Malt Irish whiskey
20ml Raspberry Curd*
40ml Local Apple Juice
*Raspberry Curd: whip together 200g sugar, 100g butter, 3 eggs + 1 yolk, 100g water, 250g locally picked raspberries, 4 g citric acid. Heat gently, stirring constantly until mixture thickens. Remove from heat and strain through sieve. Leave to cool.
Mix all ingredients together. Churn with crushed ice and garnish with dehydrated crushed raspberries and one frappe straw. Serve in a stylish paper cup. A little extra suggestion: Pour from a slushy machine to have more fun! Batching for Slushies: Add 20ml water to recipe and multiply as desired.
Ingredients are chosen that represent the Irish store cupboard, but emphasis given to the locality close to the Midleton Micro-Distillery of each particular ingredient. It provides a showcase of those ingredients that everyone has in the house and how they can be used, whilst being a drink that tastes uniquely of the county in which it is made.