Warm whisky sours
250ml of Jameson Irish Whiskey
60ml of fresh PnP Lemons juice
100ml of PnP Orange juice, freshly squeezed
1 PnP Orange, half sliced and half cut into segments, for serving
80g of PnP Castor Sugar, for serving
White hot chocolate with whisky caramel
125ml of PnP Caramel
30ml of Jameson Irish Whiskey
300ml of PnP Fresh Cream, warmed
200ml of PnP UHT Full Cream Milk
60g of Nestle Milkybar Slab, finely chopped
1 handful of Diddle Daddle Caramel Cluster Popcorn, for serving
For the warm whisky sours:
Heat whisky until warm, but not boiling.
Add lemon and orange juice and stir to combine.
Place sliced and segmented oranges on a heat resistant surface and sprinkle with castor sugar
Caramelise fruit on both sides using a blowtorch.
Divide caramelised fruit between two glasses, pour over cocktail mixture and serve.
For the white hot chocolate with whisky caramel:
Combine caramel and whisky.
Use the back of a spoon to smear the inside rims of two mugs with whisky caramel.
Combine milk and cream and pour over chocolate. Stir until melted and combined.
Pour into prepared mugs and garnish with caramel popcorn to serve.
For the whisky-spiked coffee:
Combine castor sugar and water in a small pot over low heat and stir until sugar has dissolved.
Increase heat and boil mixture for 5 minutes. Remove from heat and add vanilla seeds. Set aside.
Combine espresso, whisky and vanilla syrup and divide between two mugs.
Skewer marshmallows and char with a blowtorch, making sure to not burn skewer.
Place charred marshmallow on top of mug to serve.