The Priest's Tipple

1920’s Ireland was a time of political turmoil and economic uncertainty. Money was tight and fine whiskeys were a luxury. Yet the country’s clergy enjoyed a life of status and comfort so much so that Redbreast became known as ‘”The Priest’s Bottle”. Clearly, individuals of both spiritual and gastronomic enlightenment.

Redbreast The Priest's Tipple


  • 50ml Redbreast
  • 30ml Bishop Syrup*


  • To make the drink add both ingredients to a mixing glass or boston tin filled with rock ice. Now use the technique of throwing to both mix and chill the drink. This gives the cocktail a great mouth feel. To serve pour over a hand-cut rock of ice in a rocks glass. Garnish with a twist of orange.
  • *To make Bishop Syrup - Cut 3 oranges in half and place them in an oven proof dish. Place them in a preheated oven at 160 degrees centigrade for about two hours. After the two hours pour 250ml of tawny port and 150g of castor sugar over them and add 16 cloves to the dish. Put back in the oven for another 20mins. Allow to cool before straining through a sieve. The syrup is now read to use.
  • Alternatively, peel the skin off 4 oranges and then roughly chop the flesh of the oranges into a plastic container. Then add 4 cloves per orange and cover in 150g of castor sugar. leave covered with cling lm and refrigerated for 12 hours. Then fine strain off syrup and add twice the weight of this syrup worth of tawny port and stir until mixed.
The Priest's Tipple

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