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ASADOR Introduces New Spring Cocktails to Celebrate Fourth Anniversary

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.

Asador cocktails3The Asador Bolivian Kiss

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.

Asador cocktailsThe Asador Golden Stag

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.

Asador cocktails1The Asador Blossom

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.

See www.ASADOR.ie for more information or find ASADOR on Twitter & Facebook

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