To mark our debut at Bar Convent Berlin, Glendalough Distillery is delighted to showcase an array of bespoke cocktails created by Darren Geraghty of Hawksmoor Dublin. These cocktails are both a nod to BCB's Spirit of Honor - Whiskey as well as a special Gin Toddy created especially for Glendalough. Whether you make these cocktails at home or at the bar, we hope you enjoy.

APPLE PIE TODDY

INGREDIENTS:

  • 35ML Glendalough Wild Botanical Irish Gin
  • 15ML Highbank orchard syrup
  • 5ML Monin apple pie syrup
  • 2 Dashes orange bitters
  • 2 Dashes angostura bitters
  • 5ML Lemon juice
  • 70ML Hot water
  • 30ML Vanilla cream

GARNISH: Shaved Nutmeg

GLASSWARE: Irish Coffee Glass

INSTRUCTIONS

  1. Add hot water to heat proof serving glass (preferably a Gendalough Irish coffee style glass).  
  2. Discard water, add syrup, bitters, lemon, gin and top with hot water.   
  3. Stir your elixir with cautious vigour. 
  4. And then off the back of a cold spoon pour the cream, to achieve a clean layer, of beautifully floating vanilla cream. 

** Vanilla Cream **

  • 7ML Vanilla extract
  • 100ML Fresh cream

  1. Add vanilla extract to fresh cream 
  2. Shake cream and vanilla to double the texture to create a heavier pour.

WILD POT

INGREDIENTS:

  • 35ML Glendalough Potstill Irish Whiskey
  • 20ML Valentia island vermouth
  • 5ML Stillgarden Berrisimo
  • 15ML Elderberry cordial**

GARNISH: Wild edible (safe) flora (pine needle / edible flowers / elderberries for example)

GLASSWARE: Tumbler

INSTRUCTIONS

  1. Add all ingredients over ice in base of shaker. Using a long handles spoon gently stir the concoction for roughly 20-30secs to achieve correct dilution and chill.

** Elderberry Cordial **

  • 500g elderberries
  • 500ml water
  • 350g sugar
  • 50ml apple cider vinegar
  • 10g citric acid
  • 5g malic acid

  1. Add cleaned and free of sprigs, berries to water and bring to boil, allow to sit on high simmer for 20mins further.
  2. Add sugar and stir till combined. (Raw elderberries and the sprigs on which they grow are toxic, they need to be cleaned and cooked fully.) 
  3. Remove from heat and pass through a fine mesh.  
  4. Add vinegar and acids stir.
  5. Allow to cool and bottle. Refrigerate to store. 

CALVADOS HIGHBALL

INGREDIENTS:

  • 40ml Glendalough Single Grain Calvados XO Cask Finish Irish Whiskey
  • 15ml honey and verbena syrup* 
  • 10ml pear liqueur 
  • 20ml lemon juice 
  • 80ml soda water 

GARNISH: Pine needle or fresh sprig of mint

GLASSWARE: High Ball

INSTRUCTIONS

  1. In a high ball glass add all ingredients and gently stir.
  2. Top with ice and soda 

 

 

** Cold Brew Verbena **

  • 10g verbena loose leaf tea 
  • 250ml cold water 

  1. Infuse for 6hours 
  2. Strain 
  3. Add 500g honey  
  4. Stir till combined 
  5. Bottle and refrigerate

BOTH BARRELS

INGREDIENTS:

  • 40ml Glendalough Double Barrel Irish Whiskey
  • 35ml Monin Ginger syrup  
  • 35ml Lemon juice 
  • 75ml German Weisbeer  
  • 3 dash angostura  

GARNISH: Mint sprig

GLASSWARE: Collins

INSTRUCTIONS

  1. Build over ice in Collins glass 
  2. Stir  
  3. Top with bitters 
  4. Mint sprig garnish 

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