Concannon Julep

2 oz. Concannon
5-6 mint leaves
3 dashes of Angostura Bitters
1/2 oz. simple syrup

Place mint leaves in bottom
of the glass with 2 dashes of
bitters. Add 1/3 of whiskey and
a few cubes of ice ensure sugar
is lifted. Mix in base of glass 3
times until whiskey and sugar
have been evenly diluted and
add final dash of bitter.

Serve in a tumbler or rocks
glass with mint sprig

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!