Late summer cocktails to make the most of the long evenings

Keep the holiday vibes going for another few weeks with these sophisticated cocktail recipes that will make you feel like you’re on a luxury staycation

Cosmopolitan – Neighbourhood Restaurant, Naas

Ingredients:

50ml Dingle vodka

20ml Cointreau or Triple Sec

50ml Cranberry juice

20ml Lime juice

10ml 1:1 Sugar syrup*

2 dashes Orange Bitters

Garnished with an expressed orange peel

Method:

• All ingredients are added to an iced mixing tin

• Shaken till ice cold and fine strained into a chilled cocktail coupe

• Garnished with expressed orange oils

• *1:1 Sugar Syrup – Equal parts by weight of caster sugar and boiling water.

Non-alcoholic option: The Elderflower – Sanctuary at The River Club, The River Lee

Ingredients:

3 – 4 Cucumber slices

40ml Ceder’s (Non- Alcoholic Gin)

15ml Elderflower cordial

Top up with non-alcoholic sparkling wine

Method:

• Place 3 – 4 cucumber slices muddled in the shaker along with 40ml of Ceder’s (Non-Alcoholic Gin) and 15ml of elderflower cordial
  
• Next all this will be double strained in the glass and topped up with non-alcoholic sparkling wine
  
• Garnish with cucumber

Pisco Sour – Zampas, Hard Rock Hotel Dublin

50ml Pisco Capel

50ml Lime juice

1/2 tbsp Sugar syrup                                                                                                      

1 Egg white                                                                                                                   

Angostura bitters                                                                                                            

1 Cherry and slice of orange to serve

Method:                                                                                                                        

• Pour the Pisco, lime juice and sugar syrup into a cocktail shaker or blender with the egg white and add a large handful of ice
  
• Shake vigorously for 20-25 seconds or blend for 10 secs, then strain into 2 glasses
  
• Add a few drops of Angostura bitters to the top of each cocktail
  
• Garnish with an orange slice and cherry and serve

Fancy That – The Dyflin Bar, Radisson Blu Royal Hotel, Dublin

Ingredients:

35ml KETEL ONE vodka

10ml Regal Rogue Bianco

25ml Lemon juice

10ml Sugar

10ml Blackcurrant cordial

2 Egg whites

Method:

• Add all ingredients to the cocktail shaker and dry shake

• Add ice, shake again and fine strain into a coupe glass
  
• Garnish with an edible flower

Lavender and Cucumber Gin Fizz – Knockranny House Hotel and Spa

Ingredients:

2 Lavender heads

2/3 Cucumber slices

45ml Loch Measc gin

30ml Fresh lemon juice

25ml Sugar syrup

Soda water

Garnish: 1 Sprig of lavender and a thin ribbon of cucumber

Method:

• Prepare a high ball glass with a ribbon of cucumber wrapped around the inside. Fill with ice in order to hold it in place

• In a cocktail shaker muddle the slices of cucumber. Add the lavender heads and muddle very lightly

• Pour all the ingredients into the shaker except for the soda water

• Add ice and shake to combine for 10-12 seconds

• Fine strain into the glass and top up with soda water

• Garnish with the sprig of lavender

Lady Caroline – Adare Manor

Ingredients:

40ml Adare Manor Garden Gin

25 ml Lemon juice

30ml Rhubarb cordial* 

25ml Egg white 

6 Raspberries 

Cordial:

450g Rhubarb

300g Sugar

300ml Water

Method:

• Put the sugar in a large saucepan with 300ml water. Add 450g of rhubarb and cook the mixture over a medium heat until the rhubarb is falling apart
  
• Pour the mixture through a sieve lined with muslin into a clean heatproof jug, then transfer to sterilised bottles. Keeps in the fridge for one month

• Add gin, raspberries, fresh lemon, rhubarb cordial and egg white to a shaker. Shake without ice for 10 seconds. Then fill with ice and shake hard until well chilled
  
• Strain into a chilled champagne coupe glass or martini glass. Garnish with raspberries and mint

Pear Sour – The Sideline Bar, The Croke Park 

Ingredients:

 40ml Absolut Pear Vodka

 50ml Apple juice

 20ml Lime juice

 10ml Orgeat syrup

 10ml Grand Marnier

 1 Egg white

 Method:

• Combine all ingredients into a cocktail shaker and shake dry first for 15 seconds

• Once it’s foamy add ice and shake for another 10 seconds

• Double strain into a chilled martini glass

• Garnish with a fresh edible flower

Pornstar Martini – The Ice House

Ingredients: 

35ml Vanilla vodka

20ml Passoa liqueur

20ml Passionfruit puree

20ml Lime juice

10ml Sugar syrup

Served with a shot glass of prosecco on the side

Method:

• Place a coupe glass in the freezer

• Add all ingredients except sparkling wine into a shaker with ice and shake vigorously until well-chilled

• Strain into a chilled coupe glass

• Garnish with a passion fruit half

• Serve with sparkling prosecco in a measure glass on the side
  

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