STYLISH FESTIVE COCKTAILS TO ENJOY THIS FESTIVE SEASON...
The festive season is here, and we are ready to embrace, savour and enjoy the lead up to the most wonderful time of the year! Whether you will get to join us here at the Hotel or will be creating your own Christmas magic at home, we hope we can inspire you.
Our beverage team led by Bar Manager Gaëtan Chemin, have created three special festive cocktails for the season, and we would like to share recipes for two of these with you.
Christmas Brule was inspired by our favourite Christmas scents of cinnamon and orange peel and the sparkling lights of Cork. Christmas Brule is a perfect after dinner cocktail, made with Grand Marnier and Disaronno liqueurs, orange juice, caramel syrup and topped up with brown sugar and cinnamon which are burned at the end, creating an amazing, sweet caramel taste of a Brule.
Yes the Christmas Bauble is back... Last year’s must have Montenotte cocktail is back and is served in a Christmas bauble decoration, resting on crushed ice, decorated with a piece of holly and waiting for you to pour it and enjoy your festive moment. The taste of red berries with homemade candy cane syrup will bring you back to your childhood Christmas memories and the wonderful smells of a candy shop.
The best way to celebrate is with bubbles on New Year’s Eve! The residents of the hotel will get to celebrate with Glitzilini, a stylish Prosecco based cocktail, served in The Glasshouse, our new rooftop bar on New Year’s Eve. This celebratory drink is made with Disaronno, pear juice, lemon juice, sugar syrup, mixed and topped up with Prosecco.
We hope you will enjoy making our festive cocktails over Christmas season and Gaëtan has been very kind to share all the recipes for you to re-create at home…
Ingredients: 40ml Grand Marnier liqueur, 20ml Disaronno (or any Amaretto liqueur), 30ml Orange juice, 30ml Caramel syrup, 60ml Egg white, 2 teas spooks of soft brown sugar, ½ tablespoon of cinnamon powder, Handful of ice
Pour the following ingredients into the shaker, Grand Marnier, Amaretto liqueur, orange juice, caramel syrup and egg whites and dry shake for 5 seconds. Add ice, shake again for 5-10 seconds. Strain into a Champagne coupe glass, filling to the top. Sprinkle with brown sugar and cinnamon. Burn the sugar with blow torch to create a lovely caramel flavour on the top.
Served in a Champagne Coupe.
Ingredients: 40ml Absolut Vodka, 10ml Chambord liquor, 10ml Lemon juice, 10ml Grenadine, 10ml Raspberry puree, 80ml Candy cane syrup, 1 Ice cub and ½ glass of crushed ice. Serves 1.
Method: Pour all the ingredients and 1 ice cube into a mixing glass. Use a long spoon to carefully mix these followed by straining into another glass to remove any coarse textures. Fill the Christmas bauble and place carefully into a martini glass 1/3 filled with crushed ice. You can also pour straight into a martini glass filled 1/3 with crushed ice. To make your homemade Candy Cane Syrup, melt down 1 candy cane into 250ml of boiling water, when all the candy cane is dissolved, let the syrup chill out in the fridge for 1-2 hours. Serve in a Martini glass and decorate with a piece of Holly or a candy cane.