TO celebrate its 10th anniversary the Lough Erne Resort has created a bespoke cocktail using champagne and Co Fermanagh's Boatyard gin.
It is the work of Head Bartender Krzysztof Szymanski who recently returned from a knowledge sharing trip to the prestigious Dorchester Hotel in London.
Lough Erne Resort 10th Anniversary G&C Cocktail
Ingredients
3 chunks of fresh cucumber (to create cucumber juice)
10ml Sugar syrup
20ml Freshly squeezed lime juice
30ml Boatyard distillery Fermanagh gin
30ml St-Germain elderflower liqueur
3 handfuls of crushed ice
Splash of Champagne, to top up
Fresh rosemary wrapped in cucumber, to garnish
Juniper berries, to garnish
Honeycomb, to garnish
Sliced lemon rind, to garnish
Preparation
Place the fresh cucumber, sugar syrup and lime juice into a sturdy highball glass and ‘muddle’ to create cucumber juice.
Add the crushed ice and pour over the gin and elderflower liqueur.
Add 2 handfuls of crushed ice to mix in cocktail shaker.
Pour into gin balloon mixer and add 1 handful of crushed ice.
Add champagne to taste and stir well.
Garnish with fresh rosemary wrapped in cucumber, juniper berries, honeycomb and sliced lime rind.
Enjoy!
