Ingredients
- 100g demerara sugar
- 50ml boiling water
- 1 x 700ml bottle of Slane Irish whiskey
- 2tbs Angostura Bitters
- 100ml cold water
- Ice cubes
- Orange peels to garnish
- To make the demerara sugar syrup, put the sugar in a small saucepan set on a medium heat and add the boiling water. Stir until the sugar has dissolved, then allow to cool. Put the sugar syrup, whiskey and bitters in a large jug and stir for 30 seconds before adding cold water. Stir again, then decant into a one-litre swing-top bottle and put in the fridge to cool.
- For each serve, shake the bottle, then pour 70ml into an iced tumbler and stir it with a teaspoon for 10 seconds. Add a strip of orange peel to garnish. This will keep up to two months in the fridge.
