Take advantage of the blue skies and warm rays by trying these summery cocktail recipes with your family and friends; drink responsibly and enjoy.
Rhubarb martini
Rhubarb is in season now and very cheap to buy. This cocktail is mixed and served to Ballyvolane House guests as a pre-dinner tipple throughout the spring and summer.
Ingredients
- 105.5mls – Bertha’s Revenge Gin
- 71mls – rhubarb syrup
- 17.75mls – fresh lime juice
- 4 lumps of ice
Method: Chill the martini glass before mixing the ingredients together in a cocktail shaker for 20 seconds. Pour the rhubarb martini through a cocktail shaker and into the chilled glass. Sip enthusiastically but sensibly!
Gin spritz
This Coole concoction of flavour is sure to send drinkers into a lavender haze this summer. If you haven’t tried it before, Coole Swan is a refreshing and delicious modern craft blend of whiskey, chocolate and cream.
Ingredients
- 25ml Coole Swan
- 15ml gin
- 15ml lavender syrup
- 100ml soda water
- Dash of Dandelion & Burdock Bitters (optional)
- Dehydrated orange moon to garnish
Method: Fill a wine glass half-way with cubed ice. Pour in all the ingredients. Stir for around 10 seconds making sure you blend all the ingredients together. Top with more cubed ice. Garnish and serve.
Mint julep
This take on the popular beverage is created and served by the bartenders at the Sideline bar at The Croke Park Hotel.
Ingredients
- 60ml Buffalo Trace Bourbon
- 15ml Simple Syrup
- 12 Mint Leaves
- 2 dashes of Angostura Bitters
Method: In a short tumbler add some crushed ice. Combine all ingredients in a cocktail shaker with ice. Shake vigorously until the outside of the shaker is freezing to the touch. Strain it into the glass and garnish with a fresh mint sprig.
Tiny Ten
Actor, author and foodie Stanley Tucci is a fan of the Tanqueray No.TEN signature serve, the Tiny Ten. If it’s good enough for Stanley, it’s good enough for us.
Ingredients
- 30ml Tanqueray No.TEN
- 20ml grapefruit juice
- 10ml grapefruit syrup
- 30ml sparkling wine
- Grapefruit coins
Method: In a cocktail mixing glass, pour 30ml of Tanqueray No.TEN, 20ml of freshly squeezed grapefruit juice and 10ml grapefruit syrup. Add ice and mix well. Strain into a chilled coupe glass and top with 30ml of sparkling wine. Garnish with a grapefruit coin.
Summer in The City N/A
The Church Café Bar has a beautiful outdoor Terrace and Conservatory and fabulous summer cocktail menu. Try this crisp and refreshing mocktail concoction by General Manager Darren Moore.
Ingredients
- 35ml Tanqueray 0.0
- 25ml Lime Juice
- 15ml Sugar Syrup
- 25ml Strawberry Puree
Method: Muddle (mash) and churn all ingredients along with lime wedges and some mint leaves. Pour mixture into a tall glass, top with crush ice and lemonade. Garnish with dehydrated lemon and half a strawberry.
Clean-A-Colada
For non-drinkers, why not try out some recipes from Clean Co? The decadent Piña Colada gets a non-alcoholic makeover using their rum alternative, Clean R. Enjoy all the flavours of this tropical classic cocktail with none of the alcohol.
Ingredients
- 50ml Clean R
- 50ml pineapple juice
- 50ml pressed coconut (lighter) or coconut cream (for a more indulgent version)
- Pineapple wedge and leaves to garnish
- Highball glass, ice
Method: Pour all ingredients over ice in your highball glass. Garnish with the pineapple wedge and leaves.
