A turbo-charged whiskey and ginger sort of Irish mule with pomegranate – craic on
I perfected this recipe at my favourite Irish festival, Body & Soul. I had spent the previous day lashing back the whiskey and ginger ale, and wanted a slight variation for my boozy diet the day after. Seeing some pomegranate juice, white wine and lime juice, I got stuck in and mixed up a couple of litres to carry back to the festival grounds for a second round of turbo-craic. Essentially, the recipe is one part whiskey, one part dry white wine, one part pomegranate juice and two parts ginger beer, plus the juice of half a lime for each serve. Ginger beer has more spice and heat than ginger ale, so do try to seek it out, but if you can’t get it, by all means use ginger ale instead.
The ginger divil
Serves 4
140ml Irish whiskey – I use Paddy
140ml dry white wine
140ml pomegranate juice
The juice of 2 limes, plus 4 lime wheels to garnish
280ml ginger beer, or ginger ale (see introduction)
Pour the whiskey, wine, pomegranate and lime juice into a jug and stir for 10 seconds. Throw in a big handful of ice, then top with the ginger beer and stir again for a couple of seconds.
For each serving, pack a wine glass or long glass with ice, fill with the cocktail and garnish with a lime wheel.
140ml Irish whiskey – I use Paddy
140ml dry white wine
140ml pomegranate juice
The juice of 2 limes, plus 4 lime wheels to garnish
280ml ginger beer, or ginger ale (see introduction)
Pour the whiskey, wine, pomegranate and lime juice into a jug and stir for 10 seconds. Throw in a big handful of ice, then top with the ginger beer and stir again for a couple of seconds.
For each serving, pack a wine glass or long glass with ice, fill with the cocktail and garnish with a lime wheel.
Recent Comments