One of my favourite drinks is Black Bush but I drink it straight, no ice and just a little bit of water – exactly how the head distiller suggested I try it many years ago.
So, when I was asked to consider a Black Bush cocktail from Jonny Shaw, a bartender at D.I.V.E Belfast I was a bit skeptical.
However, much to my delight it was a recipe for a Black Bush Irish Cream, I’m also a big fan of Baileys.
On Tuesday July 24 there’ll be a #BlackBushStories event at D.I.V.E where not only will the new Black Bush Irish Cream get its debut but attendees will also get the opportunity to learn how to cure meat with Charcuterie Master, Rob Krawczyk and then enjoy a tasting session of some of Bushmills’ best loved whiskeys.
To get you in the mood for the event that you can register for at blackbushstories.com, here’s how to make your own Black Bush Irish Cream:
Black Bush Irish Cream
40mls Black Bush.
10mls homemade Irish cream
(235g cream, 395g condensed milk, 400mls Black Bush, 3tbs chocolate syrup, 1tsp vanilla extract and 1tsp instant coffee)
5mls banana skin sherry
(Take the skin of two bananas and infuse for 24 hours with PX sherry)
2 dashes of chocolate bitters.
Method
Add all ingredients to mixing glass with ice and stir to chill and dilute. Strain into a teacup. Serve with a slice of homemade Black Bush banana bread and dark chocolate on a saucer on the side.