Gin CocktailsEnjoy some fabulously refreshing milk gin cocktails using Bertha’s Revenge Gin.
Bertha & Tonic (B&T)
How to make the perfect B&T…
Sloe Revenge by Cliodhna Prendergast
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. Cheers Cliodhna!
Warm up this winter with a ‘Sipping Bertha’. A shot of Bertha’s Revenge Gin and a splash of water to release the aromas and flavours. It’s like rain falling on a hot dry garden. The texture of the whey alcohol is lovely, luscious, rich and incredibly smooth.
Originally created by the celebrated bartender Harry McElone at the Ciro Club in London. He adapted his recipe in the 1920’s at his own Harry’s New York Bar in Paris. The cocktail grew in popularity and in 1930, Harry Craddock, of The American Bar at The Savoy in London, published the recipe in his Savoy Cocktail Book. Peter Dorelli, the legendary former manager of The American Bar added a dash of egg white to bind the drink together and give a smooth and silky texture and finish. Bertha’s botancials shine through brilliantly in a White Lady.
Bertha works really well in The Gimlet as the spice botanicals shine through perfectly. It’s a lovely fresh, boozy cocktail and is very easy to mix.
This is one of our favourite aperitifs. We have tried dozens of variations in some of the swankiest cocktail bars in London and Dublin and our favourite was in fact the one we had at The Merchant Hotel in Belfast and we follow their recipe.
The Gannet interviews Justin & Jenny
We were interviewed by Killian Fox of The Gannet over a spot of lunch and gin cocktails a few weeks ago. Lovely piece, thank you Killian! Fab pics by Emile Dineen….
This is the cocktail we serve during the spring and summer at Ballyvolane House as the rhubarb is in season and we grow it in our walled-garden. A couple of Rhubarb Martinis before dinner promises lively conversation throughout dinner. They are absolutely delicious and very easy to make.
We use sloes, blackberries and elderflowers that are all foraged from the hedgerows at different times of the year. We pick the elderflowers in May and make a large batch of elderflower cordial, but you can also buy elderflower cordial in the shops.
The Perfect B&T
What exactly makes a perfect Bertha and Tonic? A simple and authentic twist on a cocktail classic.