I very rarely get hammered on a Wednesday. But an opportunity recently arose for me to join some fellow Americans for loads of midweek drinks and dinner in town. I didn’t need a rendition of “Star Spangled Banner” to inspire me to join that party. Complimentary grub and gargoyle? Get inta ya.
The Yanks in question, were on a fact finding mission to try and get an understanding of what the Irish cocktail landscape was like. A simple question was put to me and a few others:
What is your favourite Irish cocktail?
The only Irish cocktails I could think of were The Belfast Bomber and Baby Guinness (the geeks amongst you should note that they are both shooters). This was not good. The Irish contribution to mixing drinks involve either downing something in one gulp or else stretch so far as to mixing Cider with vodka and making a “Snakebite” or something equally wretched like a “Fat Frog.”
Yet at the same time, there are plenty of creative souls in Dublin who like to fuse interesting ingredients into something quaffable. So I took it upon myself to contact some of my mates in whose establishments I have not been barred from yet, and asked them if they could share with me their signature cocktails. Here’s my tiny contribution to showing the rest of the world that Dublin has actually come up with some very nice fire-watering mixed drinks. Many thanks to Duncan in Ukiyo, Andrew in the South William, Freddie in Coppinger Row and Dave in The Sugar Club.
STRAWBERRY AND ELDERFLOWER COLLINS – UKIYO – €10
Duncan over in Ukiyo on Exchequer Street was inspired to create this concoction after a recent trip to Vegas where he just got hitched! It’s his take on the classic Tom Collins. Congrats to Duncan and Lou on their marriage! www.ukiyobar.com
INGREDIENTS:
- 50 ml of Blackwood Gin that has been infused with Grapefruit. Do this by chopping up a whole Grapefruit and mix it into a litre sized container with 750 ml of the gin. Seal the bottle and store it in a dark place for 5 days.
- 20 ml of Elderflower Liquer
- 2 tablespoons of pureed Strawberries
- Perrier to top off with
METHOD:
- Chill a highball glass with some ice.
- Muddle the strawberries, elderflower liquer and gin in a cocktail shaker. (Muddling is basically a bartending term for squashing up with a blunt instrument, use a spoon if you have don’t have a cocktail kit).
- Then put some ice into the shaker and give it some elbow grease. Strain the mix into the glass and then top it up with some Perrier. Garnish with a lime wedge.
IRISH ESPRESSO MARTINI - SOUTH WILLIAM – €10
The perfect alternative to the dreary Irish Coffee. Just the kind of cocktail you’d need if you were about to kick one off in the South William. This drink puts a nice bit of lead in your pencil! www.southwilliam.ie
INGREDIENTS:
- 50ml of Absolut Vanilla Vodka
- 30ml of Illy Coffee Liquer
- 1.5 shots of Espresso
- 2o ml of white sugar syrup
- 2o ml of Bailey’s
METHOD:
- Chill a Martini glass with some ice.
- Put all ingredients except the Bailey’s into a shaker with some ice and give it loads.
- Remove the ice from the Martini Glass. Pour contents into glass. Let it rest for a couple of seconds then pour in the Bailey’s which should sink to the bottom. Paul from the South William insisted that no chocolate powder garnish should go on, but Andrew nearly put one on just to wreck his head.
SAM’S SONG – COPPINGER ROW – €10.50
I have to say, that this is the nicest Cocktail I have ever had in Dublin. It was born, bred and refined in Coppinger Row restaurant. Full marks to Freddie their bar manager, he has an incredible passion for mixing drinks. www.coppingerrow.com
INGREDIENTS:
- 75 ml of Sagatiba Pura Cachaca
- 3 tablespoons of cubed and roasted fresh pineapple. The pineapple is sliced and studded with carraway seeds and roasted gently. Then the carraway seeds are removed and the pineapple is then cubed.
- 1 tablespoon of cubed cucumber
- 25 ml of sugar syrup that is made from 50% brown sugar and 50% white.
METHOD:
- Chill a martini glass with some ice.
- Muddle the pineapple with the cachaca and sugar syrup. Then add in the cucumber and muddle some more.
- Then you shake it all up with some crushed ice.
- Empty out the ice from the martini glass and place a sieve on top of it. Strain the contents of the cocktail onto the sieve. Gently push any remaining contents through the sieve until the glass is full.
- Garnish with some cucumber.
JAMESON NINJA – THE SUGAR CLUB – €6
Last but not least, something from my own workplace. This drink was created by Dave our Bar Manager with two purposes in mind. To offer something with a key Irish ingredient (Jameson) in it and to be able to serve something that is quick to make and affordable. www.thesugarclub.com
INGREDIENTS:
– 50 ml of Jameson
- 75 ml of pressed Apple Juice
- 20 ml of freshly squeezed lemon juice
- a drizzle of creme de Cassis
- 20 ml of sugar syrup that has been infused with fresh ginger. Do this by boiling a knuckle of chopped ginger for 5 minutes when making your sugar syrup. Remove the ginger when done.
METHOD:
- Chill a high ball glass with some ice.
- Lash the Jameson, ginger syrup, lemon juice and apple juice into a shaker with some ice and give it loads.
- Strain into the glass and then drizzle the cassis in. Garnish with some lime.
