We are delighted to share this festive cocktail recipe created by Cliodhna Prendergast, photographer, chef and food writer for The Sunday Times Irish edition food column. She is also co-founder of Lens & Larder. Thank you Cliodhna!
Now to a light, refreshing gin-based cocktail for the evening that is in it. Easy to manage, even for a crowd, and not too bitter or sweet, my Sloe Revenge hits the spot. It is a great pick-me-up, which I put down to the quinine in the tonic rather than the alcohol. Sloe gin is not as strong as the regular stuff as the sloe berries and sugar dilute the alcohol content. Made in Castlelyons, Co Cork, Bertha’s Revenge Sloe Gin is my drink of the year. Snap it up quickly, though, as it is seasonal and stocks will run out soon.
There are many other sloe gins on the market, of course, and you can pick up a good bottle in McCambridge’s of Galway and in other stores across the country. You can also find Clonbur-made America Village Apothecary bitters at McCambridge’s, which I use in my cocktail recipe, but any bitters you enjoy will work well.
What you will need:
Some ice 1 shot of Bertha’s Revenge Sloe Gin 150ml/5 fl oz tonic (Poachers tonic is good) America Village Apothecary rhubarb bitters, or bitters of your choice Curl of orange rind
How to prepare In a cocktail shaker or jug, place three cubes of ice with the gin and the tonic, and shake gently or stir. Pour into a glass with more ice and three drops of bitters.
Serve with a curl of orange rind and, if available, a sprig of bog myrtle. This can be found in florists at this time of year.
- Click here to view her article in The Sunday Times on New Year’s Eve “Shuck it and see in the New Year”. Happy New Year!