Drinking

Rose Ginger Lemon Syrup

Still smelling of the Jameson Distillery tour, we ambled to the park just outside the factory gates in Midleton and unwrapped our lunches. We'd run to the English Market in Cork that morning and loaded up at the Salad + Sandwich Bar (I swear, some of the best sandwiches I've ever eaten) and then grabbed drinks at a little organic stall further down the alley.

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Blueberry Tarragon Soda

The other night after making Grapefruit Tarragon sorbet, I found myself with a few tablespoons of tarragon syrup. Not wanting to waste it, I tossed in a handful of blueberries from our garden and threw the dish in the oven for a few minutes. When it came out, the blueberries were glossy and had seeped juice into the mixture, leaving us with about 1/4 cup of blueberry compote, which Todd ate over ice cream.

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Vin d'Orange

I wrapped the scarf snugly but turned up the coat collar anyway. When the door opened, the cool wet air blew through my gloves, and the burn on my cheeks made me walk faster. I could see the cafe from across the street, its plate glass window steamed, shielding its occupants from the gawking of the tourists and the glares of the locals. Dodging two-way traffic, I hustled for the big door, the bell announcing my return.

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Rhubarb Rose Bitters

This bitters recipe is completely original – and is a real experiment. Todd added the essential things to make it bitter, but it will take a little while before we know if the experiment is a success or not!

From our first tastes and smells, the results are wonderful.

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