Fancy an award-winning cocktail?
The Hennessy Connoisseurs Challenge took place last week and the three winners from Belfast establishments were: Darren McEvoy from The Albany; Johnathan Magennis from Deanes EIPIC; and Ryan Adair from The Merchant Hotel.
Darren McEvoy from The Albany created An Gaelige Alexander - The Irish Alexander
Ingredients
35ml Hennessy
20ml Jameson Caskmates
5ml De Kuyper Creme de Cacao
20ml honey
30ml whipping cream
1 small teaspoon of coco powder
Method
Shake all ingredients except the cream and coco powder together
Strain into glass
Shake cream and coco powder together than layer on top
Johnathan Magennis from Deanes EIPIC created Force of Nature
Ingredients
35ml Hennessy Fine de Cognac
15ml Red Breast 12 year old Irish Whiskey
5ml Ramazzotti
5ml Green Chartreuse
5ml homemade cinnamon cordial
2 dashes of aromatic bitters
2 dashes of Peychaud Bitters
2 dashes of orange bitters
Orange oils to garnish
Method
Combine all ingredients together into a brandy glass
Garnish with orange oils and orange peel
Serve on a board with a taste of Hennessy Fine de Cognac, chilled ice water, double espresso and homemade fudge
Homemade cinnamon cordial: Add caster sugar and pure water, gently boil and infuse with cinnamon sticks and orange peel.
Ryan Adair from The Merchant Hotel created The Wild Rabbit
Ingredients
40ml Hennessy VSOP
12.5ml Sandeman 10yr Tawney Port
7.5ml lemon juice
5ml Green Chartreuse
5ml fig & PX Sherry reduction
1 x dash Pimento Bitters
Method
Add all ingredients to a mixing glass
Add cracked ice and stir to optimum temperature and dilution
Strain into decanter that has been pre smoked with pimento all spice infused oak chips Serve into chilled cocktail coupes from decanter.
Garnish with dehydrated fig slice, raisin & gold leaf.
