Gin Cocktails
Enjoy some fabulously refreshing milk gin cocktails using Bertha’s Revenge Gin.-
French 75
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Bertha's Revenge Navy Strength
We are delighted to introduce you to a new nautical member of our little herd - Bertha’s Revenge Navy Strength Gin. We have raised the ABV to a lip-pursing 57.1%, and have shuffled the botanical blend slightly to accentuate one or two of the more pronounced flavour notes. The extra strength gives our merry crew of spices a megaphone through which to convey their message, which is as smooth and as well-balanced as you would expect from a cow riding at anchor.
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How to Make a Great Bertha's Revenge Gin Cocktail Series
We have just commissioned a series of ‘How to Make a Great Bertha Cocktail’ series showcasing our Dry Martini Cocktail, Gimlet, Rhubarb Martini, Negroni and Hedgerow Martini.
The stunning illusrations are by Ciara Coogan of Cicoillustrates.
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Bertha's Revenge Sloe Gin
Sloe Bertha - a warming tipple made by infusing wild and cultivated sloe berries with Bertha’s Revenge Gin. We steep them in Bertha’s Revenge Gin for several months and then add sugar syrup at the end to sweeten. A bit like a good dog, Sloe Bertha is a welcome companion when taking to the great outdoors over the winter. A few sips of Sloe Bertha will renew flagging enthusiasm when cold, wet and watching a match from the sidelines.
Equally, it will serve to gird the loins when facing the final hill of the day. Away from the sporting field, Sloe Bertha is a key ingredient in our Hedgerow Martini. ⌗sipsensibly
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Bertha & Tonic (B&T)
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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!
Sloe Revenge…
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Sipping Bertha
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.
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White Lady
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.
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The Gimlet
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.
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The Negroni
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.
