THE RECIPE FOR THE IRISH COFFEE WAS CREATED AT FOYNES AIRBASE IN LIMERICK BY CHEF JOE SHERIDAN IN 1943 & HAS BECOME ONE OF THE BEST KNOWN COFFEE COCKTAILS AROUND THE WORLD.

Our signature Irish Coffee is a special blend of single origin coffee from Colombia, Ethiopia & Kenya (roasted by Bailies Coffee in Belfast), Teeling Small Batch Whiskey (from the Liberties) & Demerara Syrup.

DIRECTIONS

In each 500ml bottle - you’ll have enough for 4 drinks. All you need to do is pour 125ml per drink into a saucepan and bring to a gentle simmer - about 80 degrees Celsius (use a temperature probe if you have one). Make sure not to boil the mixture.

Carefully pour 125ml into each prewarmed Irish Coffee Glass - leaving about 1cm at the top for the cream. In a cocktail shaker, protein shaker or empty carton - shake about 50 ml of cream per drink for 30 - 45 seconds until it thickens enough to float on the surface of the coffee & whiskey mixture. Pour the thickened cream over the back of a spoon – it helps float the cream. Garnish with the coffee beans provided.

PRO TIPS

(1) Rub the rim of the glass with some orange zest before adding the cream, (2) grate some fresh nutmeg over the cream for some additional seasonal spice.

INGREDIENTS

Mella Seasonal Espresso roasted by Bailies in Belfast - featuring coffee from Ethiopia, Kenya & Colombia. Teeling Small Batch Whiskey. Demerara Syrup. Cream not included. ABV 9%.

PLEASE ENJOY SENSIBLY

Batched 1st June 2024. Best enjoyed within 12 months of purchase.

This product contains alcohol | Sold in conjunction with Wigwam bar | Natural sedimentation may occur | Shake before use | Once opened keep refrigerated & use within 3 days.

SLAINTE

THE RECIPE ORIGINATED IN A BAR CALLED FREDS IN LONDON BACK IN THE 80’S. ONE NIGHT A MODEL WALKED IN AND FAMOUSLY ASKED THE BARTENDER, DICK BRADSELL FOR A DRINK THAT WOULD “WAKE ME UP & THEN F*CK ME UP…” AND THUS THE LEGENDARY DRINK WAS BORN. NOW THAT'S WHAT I CALL MODEL BEHAVIOUR!

At Vice our signature Espresso Martini is made with a special blend of coffees (roasted by Bailies, Belfast), Vodka infused with Cacao nibs & Kahlua. It packs a punch and will provide the necessary stimulation to start your evening off with a BANG!

DIRECTIONS

In each 500ml bottle - you’ll have enough for 4 drinks. All you need to do - is pour 125ml per drink into a cocktail shaker, pack with ice and shake vigorously.

Pour through a fine strainer into a chilled martini glass and garnish with 3 coffee beans.

INGREDIENTS

Mella Espresso from Colombia, Ethiopia & Kenya (roasted by Bailies, Belfast), Absolut Vodka (infused with Cacao nibs for 72 hours) & Kahlua coffee liqueur.

Coffee Beans to garnish each cocktail included.

ABV 14%

PLEASE ENJOY SENSIBLY

Batched 1st June 2024. Best enjoyed within 12 months of purchase.

This product contains alcohol | Sold in conjunction with Wigwam bar | Natural sedimentation may occur | Shake before use | Once opened keep refrigerated & use within 3 days.

SLAINTE

THE ORIGINAL RECIPE FOR THE IRISH COFFEE WAS CREATED IN THE WEST OF IRELAND BY CHEF JOE SHERIDAN BACK IN 1943 & HAS BECOME ONE OF THE BEST KNOWN COFFEE COCKTAILS AROUND THE WORLD.

We thought that we’d put a spin on the traditional recipe and create a chilled version of the classic Irish Coffee recipe for the summer months. Its a delicate blend of Cold Brew, Teeling Stout Cask, Poitin, Creme de Cacao, Dark Muscovado - this is gonna knock your socks off!

DIRECTIONS

In each 500ml bottle - you’ll have enough for 4 drinks. All you need to do is pour 125ml per drink into a mixing glass and pack with ice. Stir down and strain into a chilled 6.5oz Irish Coffee Coupe.

Carefully pour 125ml into each chilled Irish Coffee Glass - leaving about 1cm at the top for the cream. In a cocktail shaker, protein shaker or empty carton - shake about 50 ml of cream per drink for 30 - 45 seconds until it thickens enough to float on the surface of the coffee & whiskey mixture. Pour the thickened cream over the back of a spoon – it helps float the cream. Garnish with the coffee beans provided.

PRO TIPS

Add a dash (5ml) of Baileys to the cream & shake to a thick but pourable consistency - the cream should float on the surface of the Irish Coffee. It really gives that extra level of sophistication.

INGREDIENTS

Sweet Shop Cold Brew roasted by Squaremile (London). Teeling Stout Cask Whiskey. Poitin rinsed in Cacao Nibs. Creme de Cacao, Muscovado Syrup. Cream not included.

PLEASE ENJOY SENSIBLY

Batched 1st June 2024. Best enjoyed within 12 months of purchase.

This product contains alcohol | Sold in conjunction with Wigwam bar | Natural sedimentation may occur | Shake before use | Once opened keep refrigerated & use within 3 days.

SLAINTE

THE ORIGINS FOR THE NEGRONI REPORTEDLY DATE BACK TO 1919 IN FLORENCE WHEN COUNT NEGRONI ASKED FOR HIS AMERICANO COCKTAIL TO BE MADE A LITTLE STRONGER, SO THE BARMAN SWAPPED OUT THE SODA WATER FOR GIN.

The Negroni is a classic apertivo and is one of the strongest cocktails out there. Aperitivo cocktails are those that we have before dinner - with the intention of stimulating the appetite. We’ve put a spin on the classic recipe by adding some zingy Coldbrew which lengthens the drink and makes it a little more palatable. We’ve gone for equal parts Cold Brew, Campari, Cascara Gin, and Sweet Vermouth.

DIRECTIONS

In each 500ml bottle - you’ll have enough for 5 drinks. All you need to do - is pour 100 ml per drink into a mixing glass, pack with ice and stir until the outside of the glass feels cold. Strain & pour over ice into a chilled rocks glass. Garnish with a wedge of orange.

INGREDIENTS

Sweet Shop Cold Brew (roasted by Squaremile, London), Cascara infused Dingle Gin, Campari, and Sweet Vermouth

ABV 20%

PLEASE ENJOY SENSIBLY

Batched 1st June 2024. Best enjoyed within 12 months of purchase.

This product contains alcohol | Sold in conjunction with Wigwam bar | Natural sedimentation may occur | Shake before use | Once opened keep refrigerated & use within 3 days.

SLAINTE