The Titanic

Every good pub has a house pour, and The Titanic is the one they shake up at Paddy Coynes in Ireland. It is built for easy sipping and a bit of craic with friends.

The method is classic cocktail bar. Everything goes into a shaker over ice and gets a good, hard shake, which does two jobs at once: it chills the drink down fast and adds just enough dilution to round off any sharp edges.

Then it is strained over a single large ice cube. The reason bartenders reach for one big cube instead of a handful of small ones is simple math: less surface area means it melts slowly, keeping the drink cold without watering it down as you sip.

A proper shake also gives the surface a lively, frosty look that small ice and a quick stir never quite manage.

Serve it cold, in good company, and as the folks at Paddy Coynes put it, it goes down well.

Bartender Tips

• Shake hard for a good ten to fifteen seconds, until the shaker frosts over on the outside.
• Use one large, slow-melting ice cube in the glass to keep the drink cold without diluting it.
• Chill the glasses first so the cocktail stays colder for longer.
• Strain into the glass to leave the shaker ice behind and keep the pour clean.

Variations

• Garnish with a citrus twist or a fresh cherry for a finishing touch.
• Adjust the balance to taste, easing back on anything too sweet or too sharp.
• Build it as a tall drink over more ice if you want something lighter and longer.