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The Robin Song

The chairman of Gilbey’s at the beginning of the 20th century was an avid birdwatcher and he blessed Redbreast with its moniker. Despite its small stature, the Robin Redbreast is one of the few birds robust enough in character to stay put for an Irish winter.

Ingredients

• 50ml Redbreast
• Orange Garnish

For the 30ml Marsala Quince Syrup*

• 500g Quince
• 250mL Marsala Wine
• 100g Castor Sugar
• 100g Honey
• Twists of Orange

Method: Marsala Quince Syrup

• Roughly chop quince and place in a saucepan with Marsala wine, castor sugar and honey.
• Bring to the boil and stir until sugar has dissolved to create a syrup.
• Add two twists of orange.
• Place lid on the pan and simmer for 2-3 hours.
• Allow to cool before straining through a sieve.

Method: The Drink

• Mix the Redbreast and Marsala Quince Syrup with rock ice in a cocktail mixer.
• To serve pour over rock of ice.
• Garnish with a twist of Orange

Red Hush

Red Hush has long been a favourite for those in the know.

Ingredients

• 50ml Redbreast
• Lemon Garnish

For the 30ml Sherry Pineapple Syrup

• 500g Peeled Pineapple
• 150g Castor Sugar
• 2cm Slice Ginger
• 250mL Oloroso Sherry
• Lemon zest

Method: Sherry Pineapple Syrup

• Roughly chop pineapple and add to pan with castor sugar, ginger and Oloroso Sherry.
• Bring to boil and simmer for 1.5 hours with lid on.
• Add lemon zest and allow to cool.
• Strain through sieve and bottle for use.

Method: The Drink

• Mix the Redbreast and Sherry Pineapple Syrup with rock ice in a cocktail mixer.
• To serve pour over rock of ice.
• Garnish with a twist of Lemon.

THE PRIEST'S TIPPLE

1920’s Ireland was a time of political turmoil and economic uncertainty. Money was tight and fine whiskeys were a luxury. Yet the country’s clergy enjoyed a life of status and comfort so much so that Redbreast became known as “The Priest’s Bottle”. Clearly, individuals of both spiritual and gastronomic enlightenment.

Ingredients:

• 50ml Redbreast
• Orange Garnish

For the 30ml Bishop Syrup*

• 3 Oranges
• 250mL Tawny Port
• 150g Castor Sugar
• 16 Cloves

Method: Bishop Syrup

• Preheat oven to 160°C
• Halve 3 oranges and place in oven for two hours.
• Remove dish from oven and add tawny port, castor sugar and cloves.
• Bake for a further 20 minutes. Allow to cool before straining through a sieve.

Method: The Drink

• Mix the Redbreast and Bishop Syrup with rock ice in a cocktail mixer.
• To serve, pour over rock of ice.
• Garnish with orange.