Jameson Black Barrel Bartender Series
Jameson invited bartenders from around the world to showcase their passion for their localities, inspiring the global community with their creativity and mastery of their craft. Here’s what I came up with.
About Jameson Black Barrel
This triple-distilled Irish Whiskey is aged for up to 16 years in double-charred barrels.
A small batch of grain, produced only once or twice a year, ensures a profile of butterscotch and toffee. But the real hero is the wood! The typical aging process in a cask involves a step called “charring,” which not only dries out the wood but also changes its very nature, allowing for the best possible interaction between the wood and whiskey. When the barrel is charred, it opens up the “veins” of the wood, providing access for the whiskey to penetrate and extract more flavor.
In creating Jameson Black Barrel, the Masters of Midleton decided to take it a step further by charring the oak a second time to achieve a much deeper char, which they refer to as “Crocodile Char” due to its resemblance to crocodile skin after the process.
This results in a delicious interplay between the aromas of vanilla, honey, and toffee on the nose, with spices and red fruits carrying through the palate, leaving a hint of smoke and toasted oak.

The Cocktail
My cocktail is inspired by the flavors of local Australian ingredients. Road trips through regional areas, especially around the Mornington Peninsula, have influenced me to create a light and refreshing drink that champions locally sourced ingredients, capturing the essence of the surroundings.
When life gives you lemons, why not turn them into cocktails?
Whisky highballs have been a hit in the local bar scene, particularly when crafted with Premium Spirits.
As bartenders, our goal is to let these ingredients shine without overcomplicating things. Simplicity is key! Incorporating local lemons, I’ve created an oleosaccharum, which I’ve then adjusted with citric acid and a touch of salt to capture the essence of the coastal breeze.
Also, in order to minimise waste and help the integration of the other elements of the drink, I rehydrated the oleo with the juice of the same lemons, resulting in a unique and sustainable ingredient.
To stay true to the Australian theme, I’ve incorporated a native spice, Wattleseed, infused in a delightful Pedro Ximenez-style sherry. This infusion adds an extra nutty and toasted character with hints of coffee and cocoa.
This ingredient not only balances the tartness of the oleo but also enhances the toasted qualities of Jameson Black Barrel Whiskey, resulting in a cocktail with a rounded body.
The Lemon Oleo:
- Wash and peel 500g of lemons, then place the peels in a vacuum bag.
- Add 115g of caster sugar to the bag.
- Add 2g of sea salt and 4g of citric powder to the bag.
- Vacuum seal the bag to allow the sugar and salt to extract the essential oils from the peels.
- Place the bag in a dark, cool place and let it rest for 5-7 days, gently pressing on the bag regularly to release the oils and dissolve the sugar.
- Once the contents reach an oily consistency, open the bag and add the juice of the peeled lemons (4 lemons in this case).
- Thoroughly mix the contents and strain into a sterilised container.

Lemon Oleo Step 4
The Wattleseed PX
- Pour 750ml of Pedro Ximenez Sherry to a container;
- Add 10g of ground Wattleseed powder;
- Stir thoroughly and let it infuse for 2 to 8 hours in the fridge, depending on the desired result;
- Strain the mixture using coffee filters and store in the fridge.
Now it’s your turn to give this a try! Share your questions, pictures, and tags on social media. You can find the video of this creation on our page. If you enjoy our content, please leave a like and follow us for more.
Let us know what you’d like to see in the next recipe!