Gin Cocktails
Enjoy some fabulously refreshing milk gin cocktails using Bertha’s Revenge Gin.-
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.
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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….
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Rhubarb Martini
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.
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Hedgerow Martini
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.
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The Perfect B&T
What exactly makes a perfect Bertha and Tonic? A simple and authentic twist on a cocktail classic.
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The Perfect Dry Martini Cocktail
This is a classic recipe for 2 Dry Martinis. Generally as a rule of thumb, there should be 3, 4 or 5 parts gin to 1 part vermouth. Nowadays, it’s more popular the have a high proportion of vermouth.