“An alternative night cap” for St Patrick’s Day, ‘The After Dinner Mint’ features Irish Artisan Dingle Original Gin; distilled with botanicals such as rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather. The London dry style gin is macerated for 24 hours then cut using the purest water from the distillery’s own well, 240 feet below ground.
Alternatively, the gin can be substituted with Dingle Vodka, teamed with Crème de Menthe, Crème de Cacao Brun and Crème de Cacao blanc. “A grown up take on mint choc chip”.
Ingredients
25ml Dingle Original Gin/Dingle Vodka
15ml Crème de Menthe
10ml Crème de Cacao Brun
10ml Crème de Cacao blanc
50ml Single Cream*
5ml Vanilla Syrup
Ice
Mint leaf, to garnish
Method
Shake all ingredients (except for the mint) vigorously to chill and dilute.
Fine strain and serve straight up.
Garnish with single mint leaf.
*For a lighter version, or for those lactose intolerant, soya/almond milk can be used to substitute the single cream
Further information on Dingle Distillery can be found here.
RELATED
https://www.thelondoneconomic.com/food-drink/food-drink-guide-to-st-patricks-day-2018-in-london/14/03/
Ingredients
- 25 ml Dingle Original Gin/Dingle Vodka
- 15 ml Crème de Menthe
- 10 ml Crème de Cacao Brun
- 10 ml Crème de Cacao blanc
- 50 ml Single Cream
- 5 ml Vanilla Syrup
- Ice
- Mint leaf, to garnish
Instructions
- Shake all ingredients (except for the mint) vigorously to chill and dilute.
- Fine strain and serve straight up.
- Garnish with single mint leaf.
