Concannon & Bubbles

INGREDIENTS:
1⁄2 oz. Concannon
1 brown sugar
1⁄2 oz. Drambuie
2 dash Angostura
Orange Bitters
1 oz. Champagne

DIRECTIONS:
Add everything except champagne into flute.
Mix until partially dissolved.
Top with cold champagne.

SERVE:
Serve in a champagne flute with orange zest.

 

Meet The Mixologist:

This cocktail was created by Master Mixologist Gillian Boyle, Head Bartender at the Westin Hotel’s world famous Mint Bar in Dublin, Ireland. Gillian represents the new breed of bartenders in Ireland that appreciate Irish Whiskey not only as a standalone libation, but as a canvas for a variety of both traditional as well as innovative drinks. We hope you enjoy Gillian’s creations as much as we do!