LET THE GOOD TIMES BE-GIN
With lockdowns a thing of the past (here’s hoping), it is time to let the good times be-gin. Whilst we were closed during the lockdown at the start of the year, our amazing Food & Beverage team worked tirelessly behind the scenes with Blackwater Distillery to create our very own Montenotte Gin inspired by our Victorian gardens.
Having our own gin was an idea our team has spoken about for a long time, but with the reopening of the hotel on the horizon as well as opening of our new stylish rooftop bar, The Glasshouse in August, it was possible to plan again and the Montenotte Gin was born…
Our specially commissioned bespoke Montenotte Gin has a unique character and flavour with an impressive depth of woody, fruity and floral flavours to create this sophisticated botanical gin. A combination of elements, amongst other botanicals, fragrant lavender, robust rhubarb, punchy pink peppercorn, and wild cardamom subtly infused to perfection by Blackwater Distillery, inspired by our Victorian gardens. Paired with Poachers Tonic and garnished with a Rhubarb Ribbon and Lavender, our classic Gin & Tonic shines like a beacon of elegance at The Glasshouse.
Watch this space in November when we will finally package our Montenotte Gin for sale, which will be the perfect Christmas or corporate client gift.
The Classic Gin & Tonic regales you with the balanced botanical wonders of our Victorian Gardens. In The Glasshouse, our gin selection is focused on Cork, and its regional borders for a strong sense of place. The ‘M’ Madness (22km), Kinsale Gin (28km), Bertha’s Revenge (34km) and Blackwater Wexford Strawberry Gin (39km) are all featured on our botanical themed drinks menu.
To celebrate International Gin & Tonic Day, our Bar Manager Gaëtan has revealed the recipe behind our popular signature cocktail ‘Royale Rose’.
40ml Montenotte Gin
25ml Fresh strawberry purée
15ml Lemon juice
15ml of sugar syrup
30ml Egg white foam
Shot of Prosecco
Method:Add all the ingredients (except for the Prosecco) into a shaker, top up with crushed ice and shake for 10-15 seconds. Pour into a champagne coupe, top up with Prosecco and garnish with edible viola flower.