KEVIN HEGARTY MIXOLOGY
Renowned Mixologist
COCKTAIL RECIPES
In addition to providing services as an acclaimed Freelance Mixologist, Kevin Hegarty Mixology enjoys coming up with original drink recipes easy enough to try at home. Read on to discover exclusive techniques. Happy mixing!
"Powers Meets Apple Spice"
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A Bold, Spiced Punch!
Every ingredient in this delightful punch can be found in most Irish households, so if you're looking for a delectable hot beverage, look no further!
All specs & method below! Stay Safe Folks!
POWERS // IRISH CIDER // SWEET SPICED TEA
Method:
For the tea:
1. Toast Cloves, Cinnamon Stick & a PINCH of Dried Chilli.
2. Add 50ml Hot water & Honey (Will Keep For At Least A Week!)
Cocktail:
1. Add 100ml Irish Cider To Saucepan.
2. Add 50ml Spiced Tea.
4. Bring to the boil.
5. Add 35ml Powers
(Can Multiply Amounts For the Your Isolation Buddies!)
Happy Mixing!
"The Elite Cosmo"
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The Elite Classic!
The Cosmopolitan, even though being one of the more recent classica on the timeline, has quite a lot of controversy attributed to it. There are various different recipes by a great deal of bartenders. Concluding a bit of research we find that ‘Toby Cechinni’ of the Odeon in New York, is the creator of the drink we see as today's Cosmopolitan.
The process happened by chance, as one of his colleagues had mentioned of this drink in passing, the ingredients consisted of; Vodka, Rose’s Lime Cordial, Grenadine. Cechinni began to tinker with the drink believing there was something better there, which gave rise to our modern day Cosmopolitan.
BELVEDERE VODKA // TRIPLE SEC // LIME // CRANBERRY
Method:
1. Add ingredients to shaker with some ice: 45ml Vodka (I used Belvedere Vodka for this one but use any vodka you have on hand.), 15ml Triple Sec, 10ml of fresh lime juice and 30ml of cranberry juice.
2. Shake and strain into a chilled glass.
3 Use a Channel Knife to cut an orange peel to garnish your drink.
Enjoy!
"The Sidecar"
Good Together
"Reslience is accepting your new reality, even if it's less good than the one you had before." - Elizabeth Edwards
The Exact origin of the Sidecar is fairly unclear, it is thought to have been first created at the end of WW1 in either Paris Or London. The First recipe of A Sidecar appears in Harry MacElhone’s book “Harry’s ABC of Mixing Cocktails."
One thing is for sure, it's a cracker of a classic! One that I get great inspiration from for my own liquid concontions.
This one is made with:
HENNESSY VS // TRIPLE SEC // LEMON JUICE // LILLET BLANC
Method:
1. Add some ice to a shaker.
2. Add 50ml Cognac (I used Hennessy VS), 25 Triple Sec, 15ml Lillet Blanc and 25ml of fresh lemon juice into a shake and shake well.
3. Strain the mixture into a chilled glass
4. Optional** : A dash of Angostura Bitters
5. Serve straight-up with no ice and garnish with a slice of orange.
I added the Lillet Blanc for a dab of more sweetness & to bring out those fantastic grape flavours from the cognac!
Happy Mixing!!
"A Foraged Bloody Mary"
The Classic and The New
A lot of people can get quite intimidated by cocktails, the alchemy of it can confuse the best of us.
I wanted to highlight in this drink that there really aren’t many strict parameters when it comes to making a drink. Some ingredients I didnt have on hand . I even foraged a few of the ingredients on my daily 2k walk.
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Ingredients:
A bloody mary is essentially;
Your spirit: (Usually Vodka) In this case i chose what i had on hand a beautiful bottle of Mezcal from the guys at “Del Magey”.
Your body: Tomato juice, in this circumstance I split passata and water. 3 parts passata to 1 part water.
Your modifiers: Usually Worcestershire Sauce, Tabasco, Salt & Pepper.
Method:
1. Worcestershire sauce was first then followed by the heat, I had no tabasco on hand, so I substituted a pinch of chilli and a strong french mustard.
2. I added a tablespoon of beetroot brine to make the colour pop and to get a bit of an earthy background.
3. I used the trimmings of the celery along with some of the wild spring onion & wild rosemary which I muddled into the tin.
3. A liberal pinch of salt and pepper finishes this section off.
4. Your acidity: This helps bring balance to the whole drink. I used Some Fresh squeezed lemon juice.
5. All these ingredients then combinied and shaken (because of all the bits!) Then fine strained into a nice chilled glass!
Cheers!!
DEL MAGEY VIDA // PASATA // CHILLI // PORT // MUSTARD // ROSEMARY // BEETROOT // WILD SPRING ONION // LEMON // CELERY / SALT // PEPPER // WORCESTERSHIRE
"The White Russian"
A Hearty Original
The 'White Russian' was first created in Belgium in 1949 by a bartender named Gustav Tops whom worked at the hotel metropole in Brussels. He created this beverage for Perle Mesta, then American ambassador to Luxembourg.
This favourite is decadent and surprisingly easy to make. Perfect for a winter evening & a great substitute as Adult Milkshakes!!
The Vodka in the drink contributes to it's namesake, in those times nearly all vodkas would have originated from Russia!
This one is made with:
BELVEDERE VODKA // KAHLUA // FRESH IRISH CREAM
Method:
1. Take an Old Fashioned glass and fill it with ice cubes.
2. Add 30ml Kahlua
3. Add 60ml Belvedere Vodka (or any vodka on hand).
3. Tops with fresh Irish cream.
And Voilà, it's that simple!
"The Southside"
Classically Unique
There are many different stories concerning the provenance of the southside cocktail, my favourite fact is this;
The Southside was the preferred tipple of none other than Al Capone, his gang dominated the southside of Chicago. Capone’s rivals in the NorthSide of Chicago imported a gin that was quite refined & smooth, it would have been paired with a giner ale.
Capone’s gin however had a much more robust finish, due to this it required additional tweaks to make it palatable. Thus the Southside was born..
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This one was made with:
BOMBAY SAPPHIRE // MINT // LIME // SUGAR SYRUP
Method:
1. Mix 60ml of Bombay Sapphire Gin (or any gin you have on hand) with you mint, 10ml simple sugar syrup and 25ml lime juice & Shake.
2. Garnish with mint leaves.
3. Serve straight up!
Enjoy!!