A big and full fruitcake aroma, with sherry sweetness developing into raisin and Christmas cake notes.
Soft and silky with a nutty character.
A lingering finish, with an even balance between the power from sherry seasoned casks and the smoothness of the spirit.
• 50ml of Bushmills Black Bush
• 1 teaspoon of demerara sugar syrup
• 2 dashes of Angostura bitters
• Orange peel
In a mixing glass, slowly stir the Black Bush, sugar syrup and Angostura bitters over ice until chilled. Strain over fresh ice in a chilled rocks glass and garnish with the orange peel.
*to make the sugar syrup, simmer 1 cup of unrefined demerara sugar with 1 cup of water until the sugar is fully dissolved. Allow to cool and decant into a glass bottle.
• 35ml of Bushmills Black Bush
• 125ml of soda water
• 1 orange wedge or twist
• Chunk of ice
Pour Black Bush into a tall glass and fill with ice. Top with soda water, garnish with a wedge or twist of orange and serve.