Cocktail of the Month

Cocktail of the Month with Black Bush 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. Andy McLaughlin, bar manager at Margot Belfast, creates a cocktail featuring Black Bush Irish Whiskey.

Cocktail of the Month with Black Bush Irish Whiskey

Andy McLaughlin, bar manager at Margot Belfast

Cocktail of the Month with Black Bush Irish Whiskey

1608 cocktail

Black Bush Irish Whiskey
Bushmills is a smooth and versatile triple distilled blend. An approachable whiskey which has been matured in both bourbon and sherry casks resulting in fresh fruit and vanilla notes.

1608
35ml Black Bush Irish Whiskey
15ml Vanilla & lemon sugar syrup
50ml Almond milk
5ml White chocolate liqueur
2 dashes Tonka tincture
Grated nutmeg

METHOD
Heat first five ingredients in a milk steamer.
Serve in an Irish coffee glass.
Garnish with grated nutmeg.

“If I’m drinking a cocktail, my favourite drink would be a White Russian,” says Andy, “but obviously, because it’s winter and it’s cold, people can come off the street and heat up a wee bit with a warm milk punch.”

About the bartender
Andy has been in the bar trade for six years, after abandoning his planned career path of economics and accountancy. “You go to university and pick up a part-time job as a bartender and then you just never leave,” he says. “It’s one of those things you get hooked on because you don’t want to sit behind a desk.” He has worked his way around Chinawhite, Ravenhill Stadium, the Errigle Inn, The Perch and Rita’s, from which he followed Dave Mulholland to Margot. During his six years in the trade, he has worked his way up from waiter to bartender, cocktail bartender, head bartender and, for the last few years, bar manager. “The social aspect is the best part of it,” he says. “The admin days I have in here, doing stock and stuff, is just a means to an end to get back out in the bar and serve people and have good craic with all the staff. It’s never boring, there’s always something to be at, and the cocktails are always interesting.” As well as the creativity of researching and pairing flavours for cocktails, Andy enjoys competing with other staff to get them out fast.

Share this Post:

Also in this section