ASADOR is celebrating its fourth anniversary in style. They have already undergone a refurbishment as well as creating a new seasonal menu and the changes aren’t stopping there.
Head mixologist Daniel Wieliczko has been busy dreaming up some delicious new concoctions for you to enjoy. The celebratory cocktails are perfect for post-work drinks, a pre-dinner aperitif or a treat after dinner.
Daniel has shared his favourites with us here.
Ingredients:
– 40ml Vodka
– 20ml Coca leaf liqueur – Aqwa De Bolivia
– Fresh thyme (2 sprigs)
– 40ml Pear puree
– 15ml Demerara syrup
– 25ml Fresh lemon juice
Method:
1. In a shaker, lightly muddle the thyme and lemon juice.
2. Add the remaining ingredients and fill with ice.
3. Shake, and fine strain into a chilled martini glass.
4. Garnish with an additional sprig of thyme and small pieces of lemon peel.
Ingredients:
– 40ml Jim Beam Red Stag infused with black cherry
– 20ml Disaronno
– 2 drops Aromatic bitters
– Egg white
– 20ml Demerara syrup
– 25ml Fresh lemon juice
Method:
1. Add the ingredients to a shaker.
2. Most egg white drinks turn out better if you “dry shake” the ingredients before adding the ice, then add the ice and give it another shake.
3. Pour into a rock glass fill with fresh ice and top with crushed ice.
4. Garnish with orange or lemon twist and cherry.
Ingredients:
– 50ml Hendrick’s Gin
– 20ml Apple liqueur
– Fresh Mint (8-10 leaves)
– 15ml Blueberry puree
– 30ml Raspberry puree
– 20ml Strawberry puree
– 10ml Demerara syrup
– 20ml Fresh lime juice
– Dash soda water
Method:
1. Add the ingredients to a shaker and fill with ice.
2. Shake well and pour into a long glass filled with fresh ice.
3. Top with soda water and crushed ice.
4. Garnish with berry, apple and mint sprig.
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