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Looking straight on to an Irish Maid cocktail on a white wooden tray on top of lace with flowers and lemons around it.
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Honeyed Irish Maid Cocktail

For a taste of spring in every delightful sip, you’ll love this honeyed Irish Maid cocktail! Shaken with Irish whiskey, elderflower liqueur, honey syrup, muddled cucumber and bright lemon juice, this refreshing cocktail is just what you need to welcome warmer patio days and beautiful springtime blooms. And with that Irish whiskey, this drink doubles as a festive St. Patrick’s Day cocktail — let’s start mixing and toast to the season.
Course Beverages
Cuisine Irish-American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 255kcal

Equipment

  • Cocktail shaker
  • Muddler
  • Jigger or small measuring cup
  • Citrus juicer

Ingredients

  • 2 cucumber slices cut in half
  • ¾ ounce honey syrup preferably homemade (see notes)
  • 2 ounces Irish whiskey
  • ¾ ounce freshly squeezed lemon juice
  • ½ ounce elderflower liqueur St. Germain recommended
  • Ice
  • Additional cucumber slices for garnish, optional

Instructions

  • Add the cucumber slices and honey syrup to a cocktail shaker. Muddle to break down the cucumber.
  • Now add the Irish whiskey, freshly squeezed lemon juice, elderflower liqueur and a handful of ice. Secure the cocktail shaker top and shake vigorously for 15-30 seconds.
  • Strain into an ice-filled rocks glass.
  • If desired, garnish with cucumber slices. Enjoy!

Video

Notes

Eight-serving pitcher: In a large pitcher, add 16 cucumber slices and ¾ cup honey simple syrup and muddle as originally directed. Stir in 2 cups Irish whiskey, ¾ cup lemon juice and ½ cup elderflower liqueur. Cover and refrigerate for up to 24 hours. When you’re ready to serve, stir the mixture well, pour ½ cup per drink into a cocktail shaker with ice and shake.
I recommend still shaking and straining the drink because it both gives us the original aeration and dilution. Plus, the honey syrup can settle a bit.
  • To make honey syrup, add 1 cup honey and 1 cup water to a small saucepan and bring the mixture to a boil over medium-high heat. As the mixture comes to a boil, stir it every so often to help incorporate the two ingredients. Once the syrup becomes one cohesive mixture, allow it to cool and store it in an airtight, sterile container in the refrigerator for about a month.
  • Don’t substitute honey for honey syrup. It will congeal and not mix properly.
  • Make sure you use freshly squeezed lemon juice. The flavor is much brighter than bottled juice.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1drink | Calories: 255kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 13mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg