Our pals at Bushmills did an interesting experiment, challenging several San Francisco-area bartenders to come up “a twist on the traditional Irish meal of whiskey and eggs, but in cocktail form.”

Here’s what they came up with.

An Bodhran (The Drum)
Jonny Raglin, Absinthe

1 1/4 oz. Bushmills Irish Whiskey
1/2 oz. Port
1 barspoon maple sugar
1 whole egg
3 drops mint bitters

Shake all ingredients heavily with ice for about 1 minute. Strain into a chilled coupe glass and garnish with three drops of mint bitters.

Bushmills Toast Cocktail (pictured below)
Daniel Hyatt, Alembic

1 oz Bushmills Irish Whiskey
1/4 oz Yellow Chartreuse
1/4 oz Maraschino liqueur
3 drops rose water
1 whole egg

Dry shake ingredients for 10 seconds, add cracked ice and shake vigorously for 30 sec until frothy. Strain into chilled cocktail glass and top with drops of cocoa infused olive oil.

To create infused cocoa oil, toast 1 tbs. cocoa nibs in a saucepan until they just start to smoke a bit, reduce heat and add 3/4 cup extra virgin olive oil. Simmer on low heat, careful not to let the oil burn for about 20 min. Pour oil and cocoa nibs into blender and blend for 15-20 seconds. Strain through coffee filter or 4 layers of cheesecloth and keep in refrigerator. Pour into small squeeze bottle for application.

Finnegan’s Wake
Joel Baker, Bourbon & Branch

1 1/2 oz. bacon-infused Bushmills Original
1 oz. egg
1/2 oz. turbinado syrup
Dash Whiskey-Barrel Aged Bitters

Combine all ingredients in a mixing glass. Hard shake for 10 seconds to froth the egg. Add ice to the liquid and shake hard for another 20 seconds. Fine strain into a sour glass. Garnish with a light dusting of nutmeg and skewered baked beans.