Restaurants›Brian Boru Restaurant and Pub›Powers Three Swallow Recipe

Powers Three Swallow Recipe

Inspired by Brian Boru Restaurant and Pub

Time10m

Serves1

Make Powers Three Swallow Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Jameson or blended Irish whiskey (or Powers-style whiskey)1/2 oz Irish single-pot-still style whiskey (or another spicy Irish whiskey)1/2 oz Demerara or dark brown sugar syrup (2:1 sugar:water)0 tsp Fresh lemon juice1/4 oz Orange curaçao (or Cointreau)2 dashes Angostura bitters1/2 unit Egg white (optional, for froth)1 cup Ice (for shaking and serving)1 unit Garnish: expressed lemon peel

Method

Cocktail

Prepare ingredients

If using egg white, separate and reserve half an egg white (about 0.5 of one medium egg white). Measure out the whiskeys, demerara syrup, curaçao, and bitters. Cut a thin strip of lemon peel for garnish.

Dry shake (if using egg white)

Add both whiskeys, demerara syrup, orange curaçao, fresh lemon juice (about 3/4 oz), 2 dashes Angostura bitters, and the 0.5 egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build a froth.

Wet shake

Open the shaker, add ice (about 1 cup or enough to fill the shaker), then shake again vigorously for 12–15 seconds until well-chilled and the outside of the shaker becomes frosty.

Strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg bits. If not using egg white, combine all liquid ingredients with ice and shake 12–15 seconds, then strain.

Garnish

Express the lemon peel over the surface of the drink to release oils, then rub it around the rim and drop it into the cocktail or rest it on the lip as a bright aromatic garnish. Optionally add a tiny drop of Angostura bitters to the foam for visual contrast.