Creative cocktails with an Irish twist to toast the long weekend
Ahead of the Easter break, we share bank holiday beverage recipes for you to try
Easter might be known for chocolatey treats and family dinners, but if you’re looking for something a little more grown-up, we have you covered. We asked experts from around the country to share their creations, alongside some of our own, to get you in the bank holiday spirit. All recipes serve one.
Coole Blue
Sweet and simple, this cocktail is made with Irish spirit Coole Swan, and looks like it would be right at home in a Star Wars movie – a win-win, right?
Ingredients
Ice
25ml Coole Swan
15ml blue curacao
35ml Grand Marnier
15ml tequila blanco
Edible flower, like an orchid, to garnish
Method
1. Chill a coupe glass with some ice.
2. Add the spirits to an ice-filled cocktail shaker and shake thoroughly for ten seconds.
3. Remove ice from the chilled coupe glass, then strain in the cocktail. Garnish with the edible flower, then serve.
Coole Smooth
Smooth like its name with a hint of spice, this cocktail suits the Easter season perfectly.
Ingredients
2 Twining's Dark Chai teabags
100ml cold water
Ice
25ml Coole Swan
25ml spiced rum
15ml Monin Cannelle or other cinnamon syrup
15ml sweet brown sherry
Maraschino cherries, to garnish
Method
1. Place the tea bags into the water and leave to brew.
2. Once well brewed, remove the tea bags and pour into a cocktail shaker filled with ice. Add the remaining ingredients, excluding the garnish, and shake well.
3. Strain into a chilled flute glass and serve, garnished with the maraschino cherries.
Wildegarden Cup
This cocktail uses Hendrick’s Flora Adora, the brand’s newest gin. Made with a secret floral bouquet, this flower-inspired spirit is used here to create a delicate, refreshing tipple.
Ingredients
Ice
50ml Hendrick’s Flora Adora
25ml lemon juice
25ml simple syrup
4 raspberries
6 mint leaves
150ml soda water
To garnish
3 cucumber wheels
Handful mint leaves and raspberries
Method
1. Fill a highball glass with ice, then add the gin, lemon juice, syrup, raspberries and mint.
2. Lightly stir, then top with the soda water. Garnish and serve.
Dark & Stormier
This recipe from The Croke Park Hotel is a uniquely Irish take on a classic cocktail.
Ingredients
10ml Jameson Irish Whiskey
5ml Fernet-Branca
10ml lime juice
10ml simple syrup
50ml Guinness
100ml Fever-Tree ginger ale
Method
1. Fill a glass with ice, then gently layer in the ingredients one by one.
2. Top with ginger ale, then float the Guinness on top and serve.
Mama’s Cup
This citrus-focused cocktail from Knockranny House Hotel will pair perfectly with your Easter lunch.
Ingredients
Ice
35ml Kilbeggan Whiskey
22ml Grand Marnier
30ml blood orange juice
20ml lemon juice
20ml honey syrup
3 dashes Regan’s Orange Bitters
Split vanilla pod or cinnamon to serve
Method
1. Chill your glass by placing a few ice cubes inside and then set it aside.
2. Using a reverse shaker, fill one side with ice and pour in all the ingredients.
3. Shake hard, making sure the ice touches both the top and the bottom of your shaker, then fine strain back into the cocktail shaker.
4. Dry shake again before pouring your Mama’s Cup into your chilled cocktail glass.
5. Finally, garnish with a split vanilla pod or a sprinkle of cinnamon to serve.
Slane Rose
This cocktail recipe comes from Slane Distillery’s lead mixologist Barry Farrell. It requires a few different ingredients, but the flavour is worth the effort.
Ingredients
50ml Slane Irish Whiskey
2 blackberries
25ml Chambord
15ml honey syrup
15ml fresh lemon juice
150ml pineapple juice
1 dash Barmbrack Off the Cuffe Bitters
Ice
Dehydrated lemon wheel to garnish
Method
1. Collect your equipment: you’ll need a cocktail shaker, hawthorn strainer, fine mesh strainer, jigger and bar mixing spoon and muddler.
2. Add the whiskey and blackberries to the cocktail shaker and muddle.
3. Once the flavour has been released from the fruit, add the rest of the ingredients except the ice and garnish.
4. Dry shake together for 10 seconds with no ice before adding ice cubes to half-fill the cocktail shaker. Shake for another 20 seconds, then double strain into a large martini glass. Garnish with a dehydrated lemon wheel on top, then serve.
Easter martini
Would it really be right to celebrate without an Easter-themed cocktail? Skip dessert this year and try this instead.
Ingredients
Ice
45ml vanilla vodka
30ml white chocolate liqueur
30ml double cream
Garnish
Whipped cream
Caramel sauce
Chocolates of your choice
Method
1. Fill a cocktail shaker with ice, then add the vodka, white chocolate liqueur and cream.
2. Shake well for about 20-30 seconds, then strain into a chilled martini glass.
3. Scoop some whipped cream on top, then garnish with caramel sauce and chocolate of your choice – mini bunnies or mini chocolate eggs work well here.
Simple syrup
Also known as sugar syrup, this is an essential ingredient in many cocktails and desserts. You can find pre-made versions, but it’s super-easy to make: simply combine equal quantities of sugar and warm water together and stir until the sugar has dissolved. You can also make this in a pot on a stove over a gentle heat – just make sure the mix doesn’t take on any colour, as this means you have begun to make a caramel. To make honey syrup, replace the sugar with honey – this works with any syrup you like. If you’d like to make an infused syrup, add your additional ingredient (such as elderflower, berries or cinnamon sticks) to the mix on the stove, then leave to infuse before using.