This week I am very pleased to be using our fabulous new whiskey 'The Irishman'. These whiskies are lovely and receiving great acclaim worldwide. The whiskey sour is one of the greatest cocktails ever conceived and one of the easiest to adapt and twist. With the extortionate price of limes currently ($1,200 per box) it's time to look at other ways to gain acidity and tartness in our drinks.

Look no further than my favourite fruit in the world people - NZ blackberries, delicious, tart and in full swing this season. Blackberries and whiskey are the most divine combination and in this original drink I have added an extra kick with fresh chili. The beautiful soft undertones of The Irishman 70 work well here. Triple distilled premium 'Irish whiskey' with 70% single malt as its base - hence the name. The cocktail appears a strange combination but it went down super easy. Speaking of easy - take it easy on the chili - just a hint is required. If you're not into chili try fresh ginger or lemongrass as an alternative.

INGREDIENTS:

60ml The Irishman 70 Whiskey

30ml Lemon Juice

1 tsp Castor Sugar

1 small amount of Fresh Chili

10ml fresh free range Egg White

6 Blackberries

METHOD:

Muddle chili with sugar in the base of shaker. Add lemon juice then dry shake (shake without ice). Add remaining ingredients (egg white last). Add ice and shake long and hard. Double strain into a chilled cocktail glass.

GARNISH:

Garnish with a fresh blackberry.