HOW I MAKE THAT DRINK (AND WHY IT'S SO GOOD)

 

 

Oisin is, besides wonderfully named, the Bar Manager at The Sidecar in Dublin’s Westbury hotel. He takes Guinesss to higher heights, which could be construed as heresy, around where he is.

 

 

 

The Drink 

 

Barrelling By

 

This drink was inspired by the little tradition of adding blackcurrant to your pint of Guinness to add some sweetness. Preparation itself was taken from two directions; one was the classic Black Velvet cocktail made of Guinness and Champagne. The other was a Sgroppino made of Lemon Sorbet and Prosecco. We took these two and created our version, making our own sorbet in house, sourcing a fantastic sparkling Crémant and adding a touch of Blackberry Wine made in County Wicklow, Ireland, from fresh Irish berries.

 

 

Ingredients

 

1 Scoop of Sorbet

Crémant

15ml Monier Blackberry Wine 

Grated White Chocolate

800ml Guinness

200ml Blackcurrant Cordial

800ml Glucose

10ml Vanilla Extract

 

Preparation

 

Making the sorbet:

Add Guinness in the pan, cook for 3-4min for alcohol reduction

Add Blackcurrant, Vanilla, Glucose, cook until everything diluted

Place in plastic container, leave to be chilled in the fridge.

 

Once chilled get Ice Cream Machine going and add the liquid

Set timer to 30 minutes

After 30 min get the ice cream out into plastic container

Place in the freezer

After a few hour it will be ready to serve

 

 

Putting the drink together:

 

Scoop 1 large ball of sorbet into a coupe

Pour Crémant over the top until halfway up the sorbet

Pour 15ml of Blackberry Wine over the top

Grate fresh white chocolate over top

Glass: Blacked Out Coupe

Ice: N/A

Garnish: White Chocolate sprinkle