National Whiskey Sour Day is upon us, and I decided to switch it up slightly by making a whiskey sour with a unique Irish whiskey that spends its final 6 months in used rum barrels as opposed to the standard of used bourbon barrels. Teeling Whiskey Company’s current lineup includes seven different bottles, ranging from their entry level small batch (~$35) to their 30 year which goes for around $1,800. When established in 2015, Teeling was the first new distillery in Dublin in 125 years. They triple distill and bottle all of their non-chill filtered products at 46% ABV. (With the exception of their unaged Poitín.)
Without farther adieu, sláinte!
If you’re asking what sláinte means, today is the perfect time to learn since we’re talking about Irish whiskey. It’s simply Irish Gaelic for “good health!” and is equivalent to saying “cheers!”. Enjoy the recipe below!
Timelapse of the Teeling Distillery Being Built
- 2 ounces Teeling Irish whiskey
- ¾ ounce lemon juice
- ¾ ounce simple syrup
- egg white
- Angostura bitters
- Combine all ingredients in a cocktail shaker with the exception of ice and dry shake.
- Add ice and shake until chilled.
- Strain into glass and garnish with a few drops of Angostura bitters on top of the foam and optionally a cherry and lemon peel.