Brighten up your days with these fruity, Irish cocktails

Make the best of seasonal fruit with these cocktails from the Radisson Blu Royal Hotel in Dublin, Adare Manor in Limerick and the River Lee in Cork.

Fancy That

From the Dyflin Bar at Radisson Blu Royal Hotel, Dublin by food and beverage manager Keith Malone

Ingredients; serves one

35ml Ketel One vodka

10ml Regal Rogue Bianco

25ml lemon juice

10ml sugar

10ml blackcurrant cordial

1/2 an egg white, about 15ml or 1 tbsp

Ice, for shaking

Edible flower, to garnish

Method

1. Add all ingredients to a cocktail shaker and dry shake.

2. Add ice to the shaker, then shake again and fine strain into a coupe glass.

3. Garnish with an edible flower, then serve.

Lady Caroline

By Tommy Doyle of Adare Manor

Ingredients; serves one

40ml Adare Manor Garden Gin

6 fresh raspberries, plus extra to garnish

25ml lemon juice

30ml rhubarb cordial

25ml egg white

Ice, for shaking

Mint sprigs, to garnish

For the rhubarb cordial

450g rhubarb, chopped

300g sugar

300ml water

Method

1. First, make the cordial. Place the rhubarb, sugar and water into a saucepan over a medium heat and cook 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. This will keep in the fridge for one month, allow to cool before use.

2. To make the cocktail, add the gin, raspberries, fresh lemon, rhubarb cordial and egg white to a cocktail 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. Finish with raspberries and mint.

‘Ad Majora Semper – Towards Greater Things’

From the Dolce Vita Terrace at The River Club at The River Lee Hotel

Ingredients; serves one

Ice

25ml Beara Ocean Gin

25ml Lillet Blanc

25ml elderflower cordial

40ml Fever-Tree Mediterranean Tonic

80ml prosecco

3 dashes hibiscus tincture, optional

Orange slice, to garnish

Pomegranate seed, to garnish

Mint, to serve

Method

1. Add ice to a large wine glass, then stir in the gin, Lillet Blanc and cordial.

2. Top up with the tonic and prosecco, then stir in the hibiscus tincture if available,

3. Garnish with the orange slice, pomegranate seeds and fresh mint, then serve.