
glendalough Distillery
Bar Convent Berlin
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
- Add hot water to heat proof serving glass (preferably a Gendalough Irish coffee style glass). Â
- Discard water, add syrup, bitters, lemon, gin and top with hot water.  Â
- Stir your elixir with cautious vigour.Â
- And then off the back of a cold spoon pour the cream, to achieve a clean layer, of beautifully floating vanilla cream.Â
** Vanilla Cream **
- 7ML Vanilla extract
- 100ML Fresh cream
- Add vanilla extract to fresh creamÂ
- 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
- 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
- Add cleaned and free of sprigs, berries to water and bring to boil, allow to sit on high simmer for 20mins further.
- 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.)Â
- Remove from heat and pass through a fine mesh. Â
- Add vinegar and acids stir.
- Allow to cool and bottle. Refrigerate to store.Â

CALVADOS HIGHBALL
INGREDIENTS:
- 40ml Glendalough Single Grain Calvados XO Cask Finish Irish Whiskey
- 15ml honey and verbena syrup*Â
- 10ml pear liqueurÂ
- 20ml lemon juiceÂ
- 80ml soda waterÂ
GARNISH: Pine needle or fresh sprig of mint
GLASSWARE: High Ball
INSTRUCTIONS
- In a high ball glass add all ingredients and gently stir.
- Top with ice and sodaÂ
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** Cold Brew Verbena **
- 10g verbena loose leaf teaÂ
- 250ml cold waterÂ
- Infuse for 6hoursÂ
- StrainÂ
- Add 500g honey Â
- Stir till combinedÂ
- Bottle and refrigerate

BOTH BARRELS
INGREDIENTS:
- 40ml Glendalough Double Barrel Irish Whiskey
- 35ml Monin Ginger syrup Â
- 35ml Lemon juiceÂ
- 75ml German Weisbeer Â
- 3 dash angostura Â
GARNISH: Mint sprig
GLASSWARE: Collins
INSTRUCTIONS
- Build over ice in Collins glassÂ
- Stir Â
- Top with bittersÂ
- Mint sprig garnishÂ