Whether you’re looking for a classic cocktail or a refreshing mocktail, we’ve got a recipe to suit any soireé you might be throwing over the long weekend
Making cocktails for friends or guests might seem like a daunting prospect but if you stick to the basics, you can create something seriously impressive that’s also quite simple.
These three easy and delicious recipes from The Lodge at Ashford Castle are sure to go down a treat at your next social gathering – no mixology degree required!
Cascade
Crafted with Keem Bay Pink Gin, rhubarb puree and a splash of lemon juice, this concoction is as delightful to the eyes as it is to the tastebuds. Topped with prosecco and garnished with a baby raddish, it’s a symphony of seasonal flavours that’s sure to impress.
Ingredients:
- 50ml Keem Bay Pink Gin
- 25ml rhubarb puree
- 25ml lemon juice
- 20ml egg white (Aqua Faba for vegan option)
- Top with prosecco
- Add a baby radish to garnish
Method:
Add the gin, rhubarb puree, lemon juice and egg white to a shaker. Shake well, add ice and shake again. Strain into a tall glass, top with prosecco and garnish.
Classic Mojito
For a timeless cocktail with a twist, try this Classic Mojito where fresh lime wedges, mint leaves, and a generous pour of white rum come together in a dance of citrus and herbaceous notes. Finished with a splash of soda water, it is sure to refresh on a hot summer’s day.
Ingredients:
- Lime wedges from 1 whole lime
- 15ml sugar syrup
- Handful of mint leaves
- 50ml White Rum
- 25ml Poacher’s Soda Water
Method:
Squeeze the lime wedges into a highball glass. Add the sugar and mint (save a sprig for garnish!) and use a spoon to press and crush against the glass. Add crushed ice and rum, stir to mix well. Top with the soda and mint garnish.
No-Star Martini
For those seeking out a delicious mocktail, look no further than the No-Star Martini. Bursting with tropical flair, this blend of passion fruit puree, pineapple juice, and lime is a tantalising treat for the senses. Topped with a shot of alcohol-free prosecco, it’s a guilt-free pleasure that doesn’t compromise on taste.
Ingredients:
- 30ml passion fruit puree (about 3 fresh passion fruits)
- 35ml pineapple juice
- 15ml lime juice
- 15ml vanilla sugar syrup
- 20ml egg whites (aqua faba for vegan option)
- Optional: shot of non-alcoholic prosecco on the side
Method:
Cut the passion fruit in half and strain the passion fruit pulp into a glass, saving one half for garnish. Add all the ingredients to a shaker, shake well, add ice and shake again. Strain into a coupe glass and add the passion fruit half to garnish. Serve with a shot of the alcohol-free prosecco.
