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Late summer cocktails to make the most of the long evenings

Claire Murrihy by Claire Murrihy
August 17, 2023
A A
late summer cocktails

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

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20ml Cointreau or Triple Sec

50ml Cranberry juice

20ml Lime juice

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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)

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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

Created by in house Mixologist David Hacobian

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

#AlwaysDrinkResponsibly

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