COCKTAILS FOR THE GARDEN 

With the good weather pushing a slightly cooler spring into a hopefully warmer summer, and with outdoor dining becoming all the more relevant, what better way to enjoy the brighter evenings than with a summer cocktail in hand. We have teamed up with World Class Ireland bartender of the year, Cal Byrne to bring you six easy to make summer cocktails. Perfect for that pre-dinner apertivo moment or that post BBQ tipple. 

Fresh from winning the Diageo World Class Ireland cocktail competition, Cal Byrne from the Blind Pig bar in Dublin loves the idea of outdoor summer dining, especially if it involves having a luxurious summer cocktail alongside some nice food. “I was born in the West of Ireland but grew up between Dublin and Borris in Carlow, so I love the outdoors. This summer I’m thinking about afternoon picnics in the Dublin Mountains, and backyard dinners with my girlfriend Emma. I imagine I’m not the only person thinking this way and with cocktail culture booming, it will definitely be a summer for cocktails to shine in those occasions.”

“The key is in accessibility and making drinks that people recognise and love,” mentions Cal. He also tells us that it helps if they can be turned easily into non alcoholic cocktails by swapping out the spirit for a non alcoholic spirit like Seedlip.

Cal delivers the first of his six summer serves at the Distillery Gardens at Roe and Co in Dublin. Light and refreshing tasting seems to be the theme with King Harvey with Ketel One Botanicals. This is a take on Cal’s favourite summer drink, the Harvey Wallbanger (he spent many a hot summer juicing fresh orange at Pharmacia in Limerick to create this classic). King Harvey is built in a wine glass, stirred over ice then topped with prosecco and simply garnished with an orange slice.  

Ingredients:

Ketel One Botanicals - King Harvey.

Ketel One Botanicals peach & orange blossom – 30ml

Fresh orange juice - 90ml

Vanilla syrup - 10ml (a drop of vanilla essence in 1:1sugar syrup)

Prosecco – 10ml

*Contains 8g of Alcohol per serve.

*For Non Alc swap out the Ketel One Botanicals with Seedlip Spice Non Alc Spirit.

Next up is an ode to the start of Cal’s career. It is a drink that was on both the Pharmacia and 101 menus in Limerick as a best seller. A take on the ever-popular Mojito, it was a flavour combination he discovered in his girlfriend’s mum’s sorbet recipe. Cal replaces mint with basil and uses tart raspberry to meld perfectly with the toffee and sweetness of Zacapa Rum, creating a drink that feels both familiar and new. It can be made using a simply made raspberry syrup or with just some fresh raspberries and a teaspoon of sugar. Simply add all ingredients to a tall glass and gently fold together with cracked or crushed ice.

Ingredients:

Zacapa 23 - Harlem Sunset. 

Zacapa 23 – 40ml 

lime juice - 20ml 

raspberry syrup - 15ml 

fresh basil - palm full

Top with Soda water. 

*Contains 12.6g of Alcohol per serve.

*For Non Alc swap out the Zacapa 23 with Seedlip Garden Non Alc Spirit.

Cal decides to get the shaker out for his next number:  “I always find that I move towards longer built drinks in the summer but there are a few undeniably great summer drinks that need a good shake! One of those is the modern giant, the Paloma.” Cal’s take on this drink is synonymous with his time at the Blind Pig speakeasy where he currently works. A brilliantly bright drink and a natural progression from the super popular margarita, It is normally served tall with a grapefruit soda top, but Cal loves to serve it as a daisy style drink. He swaps out sugar syrup for some agave nectar to reunite the tequila with its own core ingredient. “Avoiding the use of caster sugar is a conversation I got on board with from the first round of the World Class competition and I feel that not only is it a more versatile choice for you, and the resulting drinks are ten times better.” To make this drink simply add all ingredients to a shaking vessel and shake hard until ice cold, then double strain into a coupette glass.

Ingredients:

Don Julio Blanco - Paloma 

Don Julio Blanco Tequila – 50ml 

lime juice - 20ml 

pink grapefruit juice - 20ml 

agave nectar - 20ml

a pinch of sea salt.

*Contains 15.8g of Alcohol per serve.

*For Non Alc swap out the Don Julio Blanco with Seedlip Grove Non Alc Spirit.

This brings us to another classic favourite of Cal’s, the Mint Julep. “I find the julep hasn't had its day yet in the Irish cocktail scene, but it's only a matter of time before the iconic julep tins start popping up on bars everywhere,” Cal tells us. He simply dilutes some raw Irish honey 5-parts to 1-part hot water to make the perfect sweetener. Cal suggests the use of beekeeper Irish wildflower honey as it is the backbone of this drink, bringing all the beautiful complexity of flavour from Irish flora. To make this drink you simply build it in the julep tin, gently stirring and moulding the flavours together with a spoon. Fill with cracked ice then garnish with a mint sprig and some dusted icing sugar and you are good to 

Ingredients:

Bulleit bourbon - honey & lemon julep

Bulleit bourbon - 50ml 

lemon juice - 25ml 

honey syrup - 25ml 

palm full of mint.

*Contains 17.8g of Alcohol per serve.

*For Non Alc swap out the Bulleit Bourbon with Seedlip Spice Non Alc Spirit.

This next little drink is a homage to all the wonderful jam makers, and there are a good few in Cal’s family. “I remember there being a constant supply in our house. Red Chequered jars filling the fridge with no labels to discern the exact makeup of the tasty condiment. It was fun to taste and guess as a kid! finding one i loved and hiding it in the back.” Whiskey sours are a staple all year round, this simple swap of simple syrup for a jam of your choosing opens a world of possibilities. Cal advises that you can use any jam or marmalade for this Roe & Co Sour. Add everything to a shaker and shake as hard as you can until super cold then double strain into a small nick and nora style glass.

Ingredients:

Roe & Co - Red Check Jars 

Roe & co Irish Whiskey 50ml 

Fresh lemon juice 25ml 

1 big tablespoon of your favourite jam

1 egg white (or 25ml of chickpea juice for vegan)

*Contains 17.8 of Alcohol per serve.

*For Non Alc swap out the Roe&Co with Seedlip Spice Non Alc Spirit.

Cal Byrne will represent Ireland, competing against over 55 worldwide finalists as they sip, shake, and stir their way through a series of unique challenges in a bid to win the coveted title of World Class Global Bartender of the Year 2021 in Madrid on July 5 - 8 . Follow Cals Journey on Instagram @worldclassireland and @tabinootoko. WW