Thu, 14 November 2019
Irish coffee
35ml Glendalough double barrel whiskey
2 teaspoons intenso coffee
2 brown sugar cubes
Top with boiling water
Fresh cream float
Hot pineapple gin toddy
50ml mor pineapple gin
20ml honey
10ml lemon juice
Top with boiling water
Clove spiked pineapple
Hot and sloe
80ml apple cider
80ml apple juice
20ml honey
50ml ballykeefe sloe gin
20ml lemon juice
Pinch mixed spices
Add all to pot except gin and bring to simmer
Add gin and serve
Non Alcoholic
spiced hot chocolate
Add two 2 teaspoons of drinking chocolate with 15ml gingerbread syrup, top with hot milk
Add 20ml thick cream and marshmallows
Dust with chocolate
Sun, 8 June 2025
Chef: Lizzy Lyons
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