1 dash Bitter Truth Aromatic Bitters
1 dash Habañero tincture
1 teaspoon Light passionfruit syrup
0.25 oz Giffard Crème de Cacao (clear-coloured)
0.75 oz Cocchi di Torino Sweet Vermouth
1.5 oz Outwalker Irish Whiskey

Combine all ingredients into a mixing glass. Add ice to the top of the vessel and stir for roughly 40 seconds. Using a Julep strainer, pour the drink into a frozen Nick & Nora glass.

Orange peel.

Pot & stovetop, measuring cup

500 ml ‘Ceres’ brand passionfruit juice
1000 ml white granulated sugar

Combine juice and sugar together in a large pot. Heat until the sugar is completely dissolved. Let cool. Keep refrigerated for up to 2 weeks.

Disposable gloves, knife, cutting board, sous-vide, water bath, vacuum bags & sealer, or a large ziplock bag.

500 ml Everclear grain alcohol
250 ml water
3 Habañero peppers (fresh or frozen), chopped

Wear gloves while handling the habañeros and do NOT touch your face until you’ve washed your hands thoroughly afterwards! Set sous-vide to 80°C. Combine peppers, Everclear, and water into a bag, and seal. Once the water bath has reached 80°C, place the bag into the water. Let cook for 2 hours. If you do not have a sous-vide, you can let the mixture sit at room temperature overnight for roughly 12 hours.

© OUTWALKER 2024. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

© OUTWALKER 2023. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

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