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Irish Maid

Irish Maid

Light, refreshing, and elegantly balanced, the Irish Maid is a modern whiskey cocktail with a crisp and floral twist. The smooth warmth of Irish whiskey pairs beautifully with the delicate sweetness of elderflower liqueur, while fresh lemon juice and simple syrup add a bright, citrusy touch. Muddled cucumber enhances the drink with a cool, refreshing essence, making it an ideal choice for whiskey lovers looking for something lighter and more botanical. Served over ice and garnished with a cucumber slice, this sophisticated cocktail is perfect for warm afternoons, celebrations, or simply sipping in style!

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Tasting Notes

The Irish Maid is a light, floral, and refreshing whiskey cocktail with delicate cucumber and elderflower notes balanced by bright lemon acidity and subtle sweetness. The Irish whiskey provides a smooth, slightly honeyed base, while elderflower liqueur adds a fragrant, floral complexity. The cucumber brings a fresh, cooling element, making this a crisp and elegant whiskey cocktail.

Equipment and Glassware

You’ll need a cocktail shaker for mixing, a muddler for releasing cucumber flavors, a strainer for a smooth pour, and a rocks or highball glass for serving. A jigger ensures precise measurements.

Ingredients

  • 2 oz Irish whiskey
  • 1/2 oz elderflower liqueur
  • 3/4 oz fresh lemon juice
  • 1/4 oz simple syrup
  • 2 cucumber slices plus more for garnish
See also  10 Drinks to Mix With Yukon Jack

Instructions

  • In your shaker, muddle the cucumber slices to release their flavor.
  • Add the Irish whiskey, elderflower liqueur, lemon juice, simple syrup, and ice.
  • Shake well until everything is nicely chilled.
  • Strain into your highball glass filled with ice.
  • Garnish with a slice of cucumber to make it look as good as it tastes.

Pro Tips

  • For extra freshness, use an English or Persian cucumber for a milder, sweeter taste.
  • Double straining ensures a smooth drink without bits of muddled cucumber.
  • For a bubbly twist, top with club soda for a lighter, effervescent version.
  • If you prefer a slightly sweeter cocktail, increase the simple syrup to ½ oz.
  • For an extra herbal touch, add a small sprig of fresh mint while muddling the cucumber.

When to Serve

The Irish Maid is perfect for spring and summer sipping, St. Patrick’s Day celebrations, or as an elegant whiskey cocktail for any occasion. It’s a great choice for those who love whiskey but want something light, floral, and refreshing.

Which Liquor Brands to Choose

For the best results, use a smooth Irish whiskey like Jameson, Bushmills, or Tullamore D.E.W.. St-Germain is the most well-known elderflower liqueur, offering the perfect floral balance.

Similar Cocktails

If you enjoy Irish Maid, here are five similar cocktails to try:


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Irish Maid

Irish Maid

Prep Time: 3 minutes
Total Time: 3 minutes
5 from 2 votes
Course: Drinks
Cuisine: American
Keyword: irish, Irish Maid
Servings: 1
Calories: 219kcal
Author: Paul Kushner
Irish whiskey cocktail with elderflower liqueur and lemon juice.

Instructions

  • In your shaker, muddle the cucumber slices to release their flavor.
  • Add the Irish whiskey, elderflower liqueur, lemon juice, simple syrup, and ice.
  • Shake well until everything is nicely chilled.
  • Strain into your highball glass filled with ice.
  • Garnish with a slice of cucumber to make it look as good as it tastes.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 5mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.3mg
Tried this recipe?Leave a comment and let us know how it was!
Irish Maid
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 2 votes (2 ratings without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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