
Helping you to enjoy our gin
Below are some of our favourite serving suggestions for Gealach Úr Gin and Solas An Earraich

The perfect serve
We highly recommend serving a measure of Gealach Úr neat over ice, garnishing with a golden berry.
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Alternatively, a good premium original tonic will create the perfect G&T, add ice and a golden berry to garnish.
Negroni
Who doesn't like a Negroni. Gealach Úr with its citrus forward flavours is perfect for mixing your Negroni.
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30ml Gealach Úr
30ml Antica Formula (Vermouth)
30ml Campari
A fresh orange
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Stir with ice then strain over fresh ice.
Peel the orange and squirt the juice into the glass, wipe the rim with the orange and then carefully burn the orange and drop it into the glass.


dry martini
Another classic cocktail which Gealach Úr really enhances.
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60ml Gealach Úr
10ml Noilly Pratt (dry vermouth)
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Add to a mixing glass, add ice, and stir until cold. Double strain into a martini glass and garnish with a swirl of cucumber and golden berries on a skewer.
maureen's cheesecake
My late mother-in-law Maureen taught us all, including her grandchildren, (not with gin!) to make this simple non-bake cheesecake. We continue to enjoy it now but with a little Gealach Úr twist. We tend to double up on the ingredients and use a bigger flan dish, as we inevitably want a second slice!
Serves 6 -8, Prep time 25 minutes. Chill time at least 2 hours.
50g butter
125g digestives or ginger biscuits – crumbed.
125g caster sugar
225g cream cheese
150ml of double cream
3 level teaspoons of cornflour
2 level teaspoons of granulated sugar
2-3 tablespoons of lemon curd
100ml of Gealach Úr gin and then a little splash more for the topping
Method:
Melt the butter and then combine with the crushed biscuit and 50g of the caster sugar, then press into a buttered 20cm flan dish or loose bottomed cake tin and then chill.
Beat the cream cheese with the remaining caster sugar together. Lightly whip the cream and then fold along with the gin into the cheese and sugar mixture. Then spread over the biscuit base and chill for at least 2 hours.
Topping:
Melt the lemon curd until runny and add a splash of Gealach Úr gin, and drizzle over the top.
Enjoy!


The perfect serve
Solas An Earraich makes a perfect G&T and because of its versatily you can try it three different ways!
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First a classic premium tonic, or a premium lemonade and if you fancy a bit more spice a Gin and Ginger Tonic using a premium ginger ale.
Collymoon tropical gin mule
Perfect for a refreshing cocktail on a sunny day or just a great drink to share with friends.
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45ml Solas An Earraich
60 ml Pineapple Juice
120ml Ginger Ale Tonic
Fresh Ginger
Fresh Pineapple Juice
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Pour the gin and pineapple juice into a cocktail shaker with ice and two slices of fresh ginger. Shake until combined. Decant into a glass with fresh ice and add the ginger ale. Garnish with fresh pineapple.


Collymoon citrus martini
A simple but refreshing cocktail.
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50ml Solas An Earraich
30ml Pineapple Juice
60ml Fresh Orange (no bits)
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Sugar the rim of a Martini glass.
Add the gin and juice to a cocktail shaker with ice, shake until really cold and then decant into the Martini glass.
maureen's Easter Egg cheesecake
Serves 1-2, Prep time 25 minutes. Chill time at least 2 hours.
1 150g Easter Egg
25g butter
60g Biscoff or ginger biscuits – crumbed.
75g caster sugar
200g cream cheese
100ml of double cream
1 tablespoon of lemon curd
50ml of Gealach Úr gin
Method:
Carefully separate the two halves of your Easter Egg with warm water and a knife.
Melt the butter and combine with the crushed biscuit then press into the two halves of the Easter Egg and chill.
Beat the cream cheese and the caster sugar together. Lightly whip the cream and then fold along with the gin into the cheese and sugar mixture. Spread over the biscuit base and chill for at least 2 hours.
Topping:
Melt the lemon curd until runny, drizzle over the cheesecake and then use any extra sweets or edible decorations to finish off.
Enjoy!
