Cocktail of the Month

Cocktail of the Month with The Sexton 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. Caolan Malone, bartender at The Cloth Ear in Belfast creates a cocktail featuring The Sexton Irish Whiskey.

Cocktail of the Month with The Sexton Irish Whiskey

Caolan Malone

Cocktail of the Month with The Sexton Irish Whiskey

The Sexton Solstice cocktail

The Sexton Irish Whiskey
The featured spirit in this month’s signature serve is The Sexton Irish Whiskey.

The Sexton Solstice
50ml The Sexton Irish Whiskey
15ml Sangria orange syrup
6ml Lemon juice
5ml Maple spice syrup
2 tsp Campari

Method
Shake together, fine strain into a hot port or brandy glass, top up with boiling water and garnish with a lemon and orange wheel studded together with cloves.

“I was working on the winter cocktail list and was thinking about hot port or mulled wine drinks and putting them together into an entirely different type of hot drink,” says Caolan. “It took a bit of trial and error to find the right measures so it wasn’t overpowered with sweetness, and then I added the Campari to give a little bit of bitterness.”

About the bartender
Caolan has worked in the trade for a decade, starting out as a glass collector in his uncle’s pub when he was around 15. Heading off to university in Liverpool, he worked as a bartender alongside his studies and then moved into managing bars and comedy clubs. During that time, “I got really into my cocktails,” he says, “and then I moved back here just last year and because I didn’t know how long I was going to stay in Belfast, instead of going back into management, I looked for a normal bar job to tide me over. I was lucky enough to get the job here, and the GM looks after me and lets me do what I want to with drinks.” In addition to the creativity going into his cocktails, Caolan enjoys the variety of people he gets to meet including a lord and lady who rocked up at a comedy club he managed in Liverpool. “Especially working here in The Merchant, a lot of people from all over the world like Americans, Canadians and Chinese are staying in the hotel and they all come in here for something to eat. I enjoy finding out why they’re coming to Belfast, what drew them here and you get some really nice answers. You get to know a lot of locals by name too and get Christmas cards and stuff from them. It’s quite sweet really.”

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