Cocktail of the Month with The Sexton Single Malt Irish Whiskey
In the latest of a regular series, we ask local bartenders to showcase signature serves featuring the superb premium spirits brands presented by Proximo. Patrick Orr, bartender at The Fitzwilliam Hotel Belfast, creates a cocktail featuring The Sexton Single Malt Irish Whiskey
Patrick Orr, bartender at The Fitzwilliam Hotel Belfast.
About the bartender
Hospitality was not intended as an end career for Patrick, when he started out in Ballycastle’s Central Bar working summers and holidays while at university studying biomedical science. He continued to bartend at The Bureau in Jordanstown, “in essence becoming head bartender because I’d been there the longest and knew all the customers,” he says. “Regulars are something I miss to be honest. In a hotel bar, we have a lot of passing trade and that’s fun, you meet all sorts of people from every walk of life and every personality, but I do at times miss the regulars walking into the bar and I can be already pouring a pint before they even ask.” Patrick then spent a year working in hospitality in Australia, a month apiece in New Zealand and Japan on the way home, and returned to The Bureau to work weekends while he spent 10 months as an extra on Game of Thrones. “When it all wrapped up I decided, after my experiences over the last few years, that hospitality was something I wanted to put my energy and drive into to have it as a career path,” he says. “The job here at The Fitzwilliam came up last summer, and I came down here for an interview and two weeks later was standing behind the bar shaking drinks. Ever since, it’s been working with a good team and having lots of fun with hopefully a lot of innovation coming forward and the creative juices flowing. I definitely think my love of making cocktails comes from my scientific background.”
The Sexton Single Malt Irish Whiskey
The featured spirit in this month’s signature serve is The Sexton Single Malt Irish Whiskey.
40ml The Sexton
35ml Apple juice
15ml Honey syrup (3:1)
10ml Cherry Heering
10ml Balsamic vinegar
Shake over ice with a third of a teaspoon of activated charcoal, pour over crushed ice into a Collins glass, and garnish with dried forget-me-nots.
Enjoying The Sexton neat with salt & vinegar crisps inspired the cocktail base. “It meshed well together, the vinegar saltiness and the whiskey with that sweet flavour profile coming behind it along with the warmth of the whiskey,” says Patrick. He then took inspiration from The Sexton’s back story about bittersweet memories of life and death, thinking of a fallen apple tree in his garden when adding the apple juice, and bringing in honey for sweetness and Cherry Heering for its long-lasting flavour profile. Activated charcoal darkened down the colour, while the bittersweet name remembers Patrick’s grandfather who died from Alzheimer’s.