Shake it up: Get in the mix with these creative cocktails from Ireland's best mixologists
Published 24/07/2016 | 02:30
Get in the mix with these creative cocktails from some of Ireland's best mixologists.
The Europe's Manhattan
From the cocktail makers at the Europe Hotel, Killarney, Co Kerry, theeurope.com
50ml rye whiskey
30ml sweet vermouth
Dash of bitters
A twist of orange and a cherry to garnish
Shake or stir according to your preference. Pour over ice into a chilled martini glass, and garnish with a twist of orange and a cherry.
Sit back and enjoy.
The real Italian
From the mixology team at Farrier & Draper, Dublin, farrieranddraper.ie
40ml Tanqueray Gin
50ml strawberry purée
20ml lime juice
10ml sugar syrup
5ml balsamic vinegar
10 pink peppercorns
8-10 basil leaves / 1 strawberry
Pour all of the ingredients, except the peppercorns and basil leaves, into a cocktail shaker with ice and shake vigorously. Strain into a tall glass with fresh cubed ice. Top with a strawberry, some basil leaves and the peppercorns.
Elderflower Tom Collins
From the mixologists at Suesey Street bar and restaurant, Dublin, sueseystreet.ie
60ml Tanqueray gin
15ml St Germain Elderflower Liqueur
1 tsp caster sugar (or 4ml sugar syrup)
30ml lemon juice
Soda water to top up
Put everything but the soda water into a cocktail shaker with ice. Shake and strain into a tumbler. Top off with crushed ice, soda water and finish with a sprig of basil or a slice of lemon.
Girl from Mars
From the cocktail makers at the Morrison Hotel, Dublin, morrisonhotel.ie
40ml Stoli vodka
20ml Napoleon Mandarin Liquor
15ml jasmine syrup
5ml lime juice
5 fresh raspberries (muddled)
Honey, to taste
Mix all of the ingredients together and serve in a champagne coupe or cocktail glass to produce a short and elegant combination.
From the mixology team at The Exchequer Bar, Dublin, theexchequerdublin2.ie
Serves 1, multiply ingredients by 10 to make punch.
40ml Tullamore Dew pineapple-infused whiskey (or other Irish whiskey)
10ml pineapple juice
20ml vanilla liqueur
5ml Connemara peated Irish whiskey (or peated Scotch)
25ml lime juice
30ml banana purée
1 plastic dinosaur
Shake all of the ingredients together. Pour over crushed ice into Slim Jim or highball glass. Garnish with a mint spring - and a fearsome dinosaur!
Hit the net
From Paul Malone, Bar Manager at the Five Star InterContinental in Dublin's Ballsbridge, intercontinental.com/dublin
50ml Cork Dry Gin
10ml lemon juice
15ml peach liqueur
35ml apple juice
Top with ginger ale
Shake all of the ingredients together - except the ginger ale - and pour into a tall noblesse glass with cubed ice. Fill to the top with ginger ale and decorate with an apple fan.
From the cocktail team at The Bridge 1859 bar in Dublin, thebridge1859.ie
70ml Beefeater 24
30ml lemon juice
15ml sugar cane syrup
2 dashes grapefruit bitters
Grapefruit, to garnish
This twist on a classic is made up in a shaker. The combination should be vigorously shaken with ice and double strained into a chilled tumbler with cubed ice. Garnish with fresh grapefruit.
Berry Tastea iced tea
An alcohol-free concoction from the bar staff at the Fitzwilliam Hotel, Dublin, fitzwilliamhoteldublin.com
Muddled mixed berries (2 strawberries, 2 raspberries, 2 blackberries, 2 blueberries)
15ml fresh lemon juice
20ml sugar syrup
Approx 150ml Irish tea
For best results, the tea should be strongly brewed at least 1 hour before making the drinks. It means the tea is strong enough so that it won't lose too much flavour when shaken/stirred with ice, plus room temperature tea won't melt the ice as fast. Add all of the ingredients to a cocktail shaker and shake vigorously. Serve over ice in a tankard. Garnish with mixed berries.
From mixologist David McDonnell of The Restaurant at Brown Thomas, Dublin, brownthomas.com
50ml Dingle Gin
10ml fresh pomegranate juice
6-8 pomegranate seeds
3 fresh basil leaves
Bottle Green Pomegranate and Elderflower tonic water
Simply add all the ingredients to a balloon glass with ice, stir and enjoy.
The Camden mile
From the mixology team at Bow Lane cocktail bar, Dublin, bowlane.ie
35.5ml Absolut Mango vodka
10ml apricot brandy
Fresh passion fruit (to taste)
10ml raspberry syrup
35ml fresh lime juice
50ml cranberry juice
10ml egg white
Lemonade, to top up
Shake all the ingredients together and serve over ice in a tall glass, charged with lemonade for a sweet summer drink.
Castlemartyr's Gin Bliss
From the bar team at Castlemartyr Resort in Cork, castlemartyrresort.ie
30ml rosemary-infused sugar syrup
15ml lemon juice
Soda water, to top
Place all of the ingredients, except the soda water, into a shaker and add ice. Shake vigorously. Strain into old fashioned glass or tumbler. Top up with soda water. Garnish with lemon and a rosemary sprig.
The Michael Collins
From the cocktail makers at the Seventy Six on the Mall bar at the Imperial Hotel, Cork, flynnhotels.com
45ml Cork Dry Gin
30ml freshly squeezed lemon juice
15ml sugar syrup
60ml carbonated water
Mix the gin, lemon juice and sugar syrup in a tall glass, top up with soda water, garnish and serve.
Signature Bloody Mary
From the bar staff at 1826 Adare restaurant, Co Limerick, 1826adare.ie
240ml fresh tomato juice
60ml good quality vodka
60ml Worcestershire sauce
40g freshly grated horseradish
12 drops Tabasco sauce
4 good pinches celery salt
Freshly ground black pepper
15ml freshly squeezed lime juice
¾ tsp curry powder
4 celery sticks
4 wedges lime
We make our tomato juice from fresh tomatoes and leave the vine in it overnight which adds flavour. Finely grate the horseradish into a bowl and hit with 2 teaspoons of boiling water. Leave it to sit for 5 mins and then squeeze out the excess water. This will rehydrate the horseradish and take a lot of the raw flavour from it. In a jug, mix together the tomato juice, vodka, worcestershire, Tabasco, horseradish, celery salt, pepper, lime juice and curry powder. Mix well with a whisk or spoon. Fill 4 highball glasses with ice and pour over the mix. Garnish with a celery stick and lime wedge and serve.
From Fabien Auzal, head barman at Sheen Falls Lodge, Kenmare, Co Kerry, who created the drink in honour of the hotel's 25th anniversary this year, sheenfallslodge.ie
35ml Patron Silver Tequila (Silver Tequila for 25 years!)
15ml Gabriel Boudier Pomegranate Liquor
10ml Finest Call Sweet & Sour Mix
Juice of half a fresh passionfruit
10ml grapefruit juice
Simply shake all the ingredients together, pour over ice in a tall glass and enjoy!
Great island iced tea
A Long Island iced tea Cork-style from the Montenotte Hotel Cork, themontenottehotel.com/Cork
20ml Cork Dry Gin
20ml white rum
Fresh lemon & lime
100ml Coca Cola
Shake all the ingredients and serve in a hurricane glass. Dress with a sprig of mint and a slice of lemon. Serve, admire, sit back and enjoy!
The race winner espresso martini
From the team at Mount Juliet, mountjuliet.ie
1½ shots of vodka
A single shot of Kahlua
Double shot of espresso
Coffee powder (to garnish)
This is shaken, filtered and poured into a martini glass, and then topped with coffee beans or garnished with coffee powder.
Powerscourt's Coral Punch
From the team at McGills pub in the Powerscourt Hotel, Enniskerry, Co Wicklow; powerscourthotel.com
35.5ml Bacardi Gold
20ml lime juice
2 dashes plum bitters
2 blackberries, muddled
1 egg white
1 bar spoon sugar syrup
Lime wheel, soaked in Absinthe
Muddle together 2 blackberries with 1 lime chopped into 4 segments in the glass. Add 2 dashes of plum bitters and 1 bar spoon of sugar syrup and mix well. Pour in the Bacardi Gold and Aperol, then add the egg white before shaking well. Place a slice of lime on top of the drink and carefully pour a small dash of Absinthe onto it. For the Powerscourt finish, flame the Absinthe and enjoy the deep, fruity drink with a hint of liquorice.
Top 5 cocktail making tips
Tricks of the trade from David McDonnell of The Restaurant at Brown Thomas, Dublin
1 Choose quality ingredients
If you want a great cocktail experience, you need great spirits. I would suggest starting off with two or three good quality liquors. Expand your repertoire as you get more confident.
2 Don't forget bitters!
It always surprises me how adding a simple dash can change the whole complexity of the cocktail.
3 Invest in great glassware
Presentation is everything!
4 Preparation (mise en place) is all important
Ensure you have everything you'll need to make your cocktail from the outset. Prep it and stick to the recipe. Preparation will make the experience easier and more enjoyable and it also means you'll be enjoying your drink sooner.
5 Consider your garnish
It shouldn't be an afterthought. Not only will it look great, it's the final piece that brings the whole drink together.
Top 5 essential tools
The best tools are the simple ones, according to the mixology team at The Exchequer. Most of these easy-to-use items can be picked up at reasonable prices on the high street.
Essential for shaking up cocktail mixes.
2 Long thin metal spoon
To get to the bottom of the shaker to ensure all contents are thoroughly mixed.
An alcohol measure which can measure both a single and double shot is so important for keeping ingredients accurate to get the best result when making homemade cocktails.
4 Hawthorne/rough strainer
Used to remove ice from cocktail mixes to produce a smooth cocktail with a chill.
5 Fine strainer
To achieve proper filtration and remove excess ice, fruit or other solids that could make their way past a larger strainer.