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Helping you to enjoy our gin

Below are some of our favourite serving suggestions for Gealach Úr Gin.  

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The perfect serve

We highly recommend serving a measure of Gealach Úr neat over ice, garnishing with a golden berry.

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.

30ml Gealach Úr

30ml Antica Formula (Vermouth)

30ml Campari

A fresh orange

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.

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dry martini

Another classic cocktail which Gealach Úr really enhances.

60ml Gealach Úr

10ml Noilly Pratt (dry vermouth)

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!

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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!

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