Devil's Margarita, Dunbrody House
Ingredients:
45ml tequila blanco
20ml freshly squeezed lime juice
20ml sugar syrup
Red wine (Cabernet Sauvignon)
Instructions:
Pour tequila, lime juice, and sugar syrup into a shaker filled with ice. Shake until chilled and pour into classic Martini glass.
Set a spoon at a 45 degree angle barely placed inside of the margarita. The back of the spoon should be facing the ceiling. Pinch the top of the wine bottle with your finger and slowly pour red wine onto the back of the spoon, letting it drizzle onto the surface of the margarita. Pour until you have about 1/4 inch of red wine in the glass
The Spooky Mary, Ice House Hotel
Ingredients:
50ml bourbon
Tsp of lemon juice
Pinch of salt and pepper
2 dashes of Worcestershire sauce
3 dashes of Tabasco
Tomato juice and celery to garnish
Instructions:
Add all ingredients to a shaker and shake well. Top with fresh tomato juice and a stick of celery.
Sweet Pumpkin Pie Cocktail, Glenlo Abbey Hotel
Ingredients:
25ml Bacardi Carta Blanca
25ml Frangelico hazelnut liqueur
25ml Mozart White Chocolate
10ml homemade spiced syrup
2 tsp pumpkin puree
1 egg white
Cinnamon sugar spice and cocoa nibs to garnish
Instructions:
Add rum, liquers, syrup and puree to a shaker and shake well. Add an egg white and shake again.
Rim the martini glass with cinnamon sugar spice.
Strain contents into martini glass and add cocoa nibs on top.
Poisoned Apple Martin, Castle Leslie Estate
Ingredients:
50ml Fighting Bishop Gin (the signature Castle Leslie Estate gin!)
20ml apple purée
10ml lime juice
Apple slices to garnish
Instructions:
Pour the gin into a cocktail shaker and add the apple puree and lime together with ice.
Shake well.
Strain into a chilled cocktail coupe glass.
Garnish with Apple Slices.