Gin cocktails with Exiles Irish gin

539193_num1130248Gin is enjoying a resurgence in popularity around the world, so here are three tasty cocktails recommended by Irish Exiles Gin.

Exiles is the world’s only gin mixing real shamrock leaves into the recipe, offering a unique flavour and staying true to its Irish heritage and the story of the wild geese, an emotional term referencing Irish soldiers who left to serve in continental European armies in the 16th, 17th and 18th centuries.

Standard gins and tonics aside, juniper also works well with botanical flavours like lavender, as well as stronger flavours such as blackberry, honey, ginger, lemon and passion fruit. Herb-infused gin cocktails are also proving popular, with tarragon, basil and mint all offering a tasty alternative to tonic.

So why not try your hand at some easy to scrub up cocktails that are proving to be popular on the bar scene again?

539193_num1130247-1Wild Geese Exiles Gin Julep

  • 50ml The Exiles Irish Gin
  • 15ml sugar syrup
  • 10ml soda
  • Mint springs
  • Crushed ice
    Mix the ingredients together in a cocktail shaker before straining into a glass of crushed ice. Garnish with fresh mint.

Rabbit Gin Sour

  • 45ml The Exiles Irish Gin
  • 2 teaspoons white sugar
  • 2 egg whites
  • Dashes of lemon juice
  • Lemon zest
  • Crushed ice
    Shake the ingredients together and strain into a tumbler of crushed ice. Garnish with lemon zest.

Monkey Gland

  • 50ml The Exiles Irish Gin
  • 25ml orange juice
  • Dash of Absinthe
  • Dash of Grenadine
  • Orange slice
    Shake well over ice cubes into a cocktail shaker, strain into a chilled cocktail glass. Garnish with an orange slice.

Exiles Irish Gin is available for £28.99 from www.irishpremiumspirits.com.

Bruce McMichael

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. Based in London, I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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