Hercules Mulligan™ Eyr & Rye

Hercules Mulligan™ Eyr & Rye is a delicious Ready To Serve Spirit made in the United States with Irish Whiskey, Rye Whiskey and Cherry Bitters. Serve chilled or over ice, garnished with an orange slice and a cherry and you have a delicious and very tasty Ready To Serve, Irish American Manhattan cocktail. It is also a fabulous base ingredient to use to craft your own cocktails and to use in culinary recipes to add luscious flavors to both savory and sweet dishes. Cheers!

Hercules Mulligan™ Eyr & Rye Product Information: “Made from a blend of 5 spirits, three American Rye Whiskeys (75%), and two Irish Whiskeys (25%), Cherry Bitters, Aromatic Bitters, and splash of cherry juice. Hand blended, hand bottled, hand sealed, hand labeled.”

Bottle Notes: Product of the USA. Produced and bottled by Hercules Mulligan, Westfield, New York. $49.99/750 ml bottle.

Tasting Notes: Sweet cherry, dark chocolate, malty, and spice notes on the nose that continue on the palate that work well on its own as a Ready To Serve cocktail sipped chilled, over ice, or used as a base ingredient to add layers of flavors to craft your own cocktails.

Luxury Experience was “In The Kitchen and Behind The Bar®” creating two delicious cocktails and a culinary recipe with Hercules Mulligan™ Eyr & Rye to show its versatility. The only limitation is your imagination. Cheers!

Luxury Experience Recipes

Cocktail Menu

Luxury Experience – The Tailor
Luxury Experience – The HM Nightcap

Culinary Menu

Luxury Experience – Chocolate Cherry Cream Puffs

The Cocktail Recipes

Luxury Experience – The Tailor cocktail takes its name from Irish immigrant Hercules Mulligan’s profession as a tailor to George Washington, and the label proudly bears a gold scissor and gold thimble in his honor. To play up the notes in Hercules Mulligan™ Eyr & Rye, we mixed it with Gosling’s Ginger Beer, and Fee Brothers Aztec Chocolate Bitters, then poured it over a large orange juice ice ball to let the flavors meld. We added an orange segment dipped in dark chocolate as a garnish to “sew up” this cocktail’s deliciousness.

Luxury Experience – The Tailor

Luxury Experience – The Tailor

Yield: 1 Cocktail
Glass: Stemless Martini Glass or Rocks Glass

Cocktail Ingredients:

Method for the Cocktail: Freeze orange juice in a large round ice cube form. Mix Hercules Mulligan™ Eyr & Rye with Gosling’s Ginger Beer, and Fee Brothers Aztec Chocolate Bitters in a mixing glass then pour over an orange juice ice ball. Garnish with an orange segment dipped in melted dark chocolate.

Our cocktail, Luxury Experience – The HM Nightcap plays up the chocolate notes in Hercules Mulligan™ Eyr & Rye by mixing it with homemade hot cocoa. Perfect for a nightcap or to chase away those winter blues.

Luxury Experience – The HM Nightcap

Luxury Experience – The HM Nightcap

Yield: 1 Cocktail
Glass: Irish Coffee Glass

Cocktail Ingredients:

Method for the Cocktail: Mix homemade hot cocoa with Hercules Mulligan™ Eyr & Rye and serve in an Irish Coffee Glass. Top with mini-marshmallows and lightly toast the marshmallows with a kitchen torch if desired.

Homemade Hot Cocoa Ingredients:

Method for Homemade Hot Cocoa: Add cocoa, and sugar to a small saucepan, and stir to combine. Add milk and stir to thoroughly combine. Heat over medium heat until cocoa is hot.

The Culinary Recipe

Luxury Experience – Chocolate Cream Puffs

Luxury Experience – Chocolate Cherry Cream Puffs

Cream puffs are easy to make, and oh so easy to love. The dough is called Pâte à Choux and can be used for savory or sweet fillings. Make the pastry cream first and refrigerate for several hours or overnight before filling the cream puffs.

Filling Ingredients:

Method for Pastry Cream: Using a food processor, add egg yolks and sugar, and process until smooth. Add cornstarch, coca, and salt  to create a “slurry” and process until smooth. Add 2 ounces of Hercules Mulligan™ Eyr & Rye and process until smooth. Heat the milk and Half & Half in a medium saucepan over medium heat.

When the milk mixture has bubbles starting to form (but not boiling) at the side of the pan, with the food processor running slowly add one small ladle of the hot milk to the egg sugar mixture. Process until smooth. This is to “temper the eggs” so they will not curdle. Continue to slowly add one ladle of the hot milk to the egg sugar mixture and process until all the milk has been added to the food processor. Return mixture to the saucepan and cool until thickened. Add remaining 2 ounces Hercules Mulligan™ Eyr & Rye and stir to combine, remove from heat, let cool slightly, then cover with plastic wrap so skim does not form on top. Set aside. When cool, refrigerate for several hours or overnight.

Dough Ingredients:

Preheat oven to 375 degrees Fahrenheit while you make the dough. Cover a baking sheet pan with parchment paper and set aside.

Method for the Dough: In a medium saucepan, add the water and butter and salt, and bring to a boil. Remove from the heat and add flour all at once, stirring continuously until smooth. Return to stove and stir for about 1-2 minutes to “steam” the dough. This will make it light and airy. Remove the saucepan from the stove and let the dough cool a little (under 125 degrees Fahrenheit) before adding the eggs one at a time.

You can do the next step by hand or in a standing mixer. Add one egg at a time by beating it with a wooden spoon by hand into the dough, or in the standing mixer. Make sure each egg is fully incorporated into the dough before adding the next egg. After you add the last egg, beat it for 1 minute. The dough will be shiny, sticky, and thick.

Fill a pastry bag (or plastic zip bag cut off a small tip from the bag), with the dough. If you are using a pastry bag, use a piping tip. Squeeze the dough in circular shapes onto the parchment paper.

You can make cream puffs any size that you would like; small, medium, or large. Bake in the oven until golden brown, about 20-25 minutes. Do not open the oven door during the baking process.

Remove the pan from the oven, let the cream puffs cool on a baking rack.

Chocolate Fudgy Topping Ingredients:

Method for the Topping: Add dark chocolate and Half & Half to a small saucepan. Over medium-low heat, melt the chocolate into the Half & Half, stirring until smooth. Add the Karo Light Corn Syrup and blend until combined. Remove the saucepan from the heat and let the topping rest as you fill the baked cream puff pastry with the chocolate cherry pastry cream.

Assembling the Cream Puffs: Cut the baked puffs in half widthwise with a sharp knife. You can fill the bottom half of the cream puff with the pastry cream by filling a pastry bag with the filling and piping it, or you can use a large spoon to fill them. Place the top of each cream puff onto the pastry cream filling.

Using a spoon, top each of the filled cream cups with a spoonful of Chocolate Fudgy Topping, and garnish with a pitted Amarena Cherry. Spoon additional topping on the plate if desired.

Whether you opt to drink Hercules™ Mulligan Eyr & Rye on its own, use it in cocktail or culinary recipes, the possibilities are endless. Cheers, it’s cocktail time!

For more information and to purchase Hercules™ Mulligan Eyr & Rye, please visit the website: https://www.herculesmulligancompany.com/

H Mulligan Bespoke Libations Co.
Westfield, New York
Email: info@hmulligancompany.com
Website: https://www.herculesmulligancompany.com/
Facebook: https://www.facebook.com/HerculesMulliganCompany
X : https://x.com/HMulliganCo
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