Food & drink

Cocktail: St Patrick's Battalion

Matt Fox, bar tender at APOC, with St Patrick's Battalion which was specially created for St Patrick's Day

FANCY trying a new whiskey-based cocktail? 

St Patrick’s Battalion packs a serious punch and is painfully on trend with the inclusion of ingredients such as rose water and beetroot juice.


35ml Black Bush
15ml Blanco Tequila 
30ml Lemon Juice
20ml Hibiscus & Red Berry Tea Syrup
15ml Beetroot Juice
2 dashes of Rose Water
Egg White


Add all ingredients to a cocktail shaker and dry shake to fully incorporate the egg white 
Add ice and shake again before fine straining into the glass 


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