
cocktail recipes

LAZY OLD FASHIONED
SERVES 1, BUT WE RECKON YOU SHOULD MAKE A FEW AT A TIME, DEFINTELY ONE TO BATCH FOR THE FREEZER
INGREDIENTS
60ML / A BIG, RESPONSIBLE SLUG OF LAZY ACE
PLENTY OF ICE
BROWN SUGAR SYRUP*
2X DASHES OF BITTERS
*DISSOLVE 200GR OF SOFT BROWN SUGAR IN 100GR WATER IN A SAUCEPAN ON THE HEAT
METHOD
TAKE A LOWBALL GLASS AND ADD A SMALL HANDFUL OF ICE
ADD THE LAZY ACE WHISKEY
ADD 15ML OF THE BROWN SUGAR SYRUP
CHUCK IN THOSE BITTERS
AND GIVE HER A GOOD STIR WITH A SPOON OR A CHOPSTICK
CUT A PIECE OF ORANGE ZEST THE SIZE OF A EURO COIN AND DROP IN.
FOR A BATCH:
INGREDIENTS
450ML LAZY ACE
150ML BROWN SUGAR SYRUP
100ML WATER
15X DASHES OF BITTERS
METHOD
ADD ALL INGREDIENTS TO AN EMPTY BOTTLE, GIVE IT A LITTLE SHAKE TO MIX, AND POP IN THE FREEZER. THIS WILL KEEP INDEFINITELY.
TO SERVE, JUST POUR A NCE MEASURE OVER AN ICE-FILLED LOWBALL GLASS

Triple Distilled.
Double aged.
Introducing Lazy Ace Irish Whiskey.
Triple distilled and finished in rye casks for layers of flavour.


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LAZY ACE LTD,
The Black Church, St Mary's Place, D07 P4AX, Ireland
cocktail recipes

LAZY OLD FASHIONED
SERVES 1, BUT WE RECKON YOU SHOULD MAKE A FEW AT A TIME, DEFINTELY ONE TO BATCH FOR THE FREEZER
INGREDIENTS
60ML / A BIG, RESPONSIBLE SLUG OF LAZY ACE
PLENTY OF ICE
BROWN SUGAR SYRUP*
2X DASHES OF BITTERS
*DISSOLVE 200GR OF SOFT BROWN SUGAR IN 100GR WATER IN A SAUCEPAN ON THE HEAT
METHOD
TAKE A LOWBALL GLASS AND ADD A SMALL HANDFUL OF ICE
ADD THE LAZY ACE WHISKEY
ADD 15ML OF THE BROWN SUGAR SYRUP
CHUCK IN THOSE BITTERS
AND GIVE HER A GOOD STIR WITH A SPOON OR A CHOPSTICK
CUT A PIECE OF ORANGE ZEST THE SIZE OF A EURO COIN AND DROP IN.
FOR A BATCH:
INGREDIENTS
450ML LAZY ACE
150ML BROWN SUGAR SYRUP
100ML WATER
15X DASHES OF BITTERS
METHOD
ADD ALL INGREDIENTS TO AN EMPTY BOTTLE, GIVE IT A LITTLE SHAKE TO MIX, AND POP IN THE FREEZER. THIS WILL KEEP INDEFINITELY.
TO SERVE, JUST POUR A NCE MEASURE OVER AN ICE-FILLED LOWBALL GLASS

Triple Distilled.
Double aged.
Introducing Lazy Ace Irish Whiskey.
Triple distilled and finished in rye casks for layers of flavour.