Think of a private island and you might picture a spot in the Caribbean or Indian Ocean. This is not the case with Lambay Private Island. Often called just Lambay, it lies in the Irish Sea off the coast of north County Dublin in Ireland.
While it is small in size, the island holds a plethora of wildlife, history and withholds an air of mystery thanks to limited admissions of pre-approved guests, and even then, visits are at the mercy of the weather and the tides. On the island, there are 23 bedrooms across an island hamlet designed by celebrated English architect Ned Lutyens, a 16th-century castle, the Babylon guest house and old coastguard cottages, six private event spaces, games room, dining room with vaulted ceiling, drinks bar and club rooms, and more atmospheric open fires than you could possibly gather ‘round.
The Camus family, owners of House of Camus Cognac, partnered with the Baring family to create Lambay Irish Whiskey — combining the centuries-old blending and maturation skills of Camus and the unique environmental treasures of Lambay island. Lambay was originally a volcanic island and has a natural water source, the Trinity Well. This well provides fresh spring water to the whiskies which, along with the sea air and cognac casks, defines the signature taste of Lambay Irish Whiskey.
This recipe uses Lambay Whiskey Small Batch Blend, an award-winning bottle with tasting notes of cracked almond and pepper, with a spicy finish and lingering sweetness. The blend is bottled using non-chill filtration to keep natural flavors in the whiskey.
- 2oz *Lambay Whiskey Small Batch Blend
- Ginger Beer
- Citrus Peel of Choice
Fill a tumbler or highball glass with ice. Pour Lambay Irish Whiskey over and top with ginger beer. Squeeze citrus oil over glass rim & pop in glass. Enjoy — ideally, by the water with the invigorating, salty spray of the ocean close by.