The stylish cocktail bar at The Sussex Restaurant on Lesson Street is a hot spot not to be missed. Serving cocktails, wine and craft beers. Head Mixologist Lorcan Savage (formally of Fade Street Social) at The Sussex bar has created some little gems on the menu, and is sharing some of his wonderful wisdom in the form of Six of his smashing Christmas Cocktails available at The Sussex this festive season.
The Sussex Mulled Martini
- 35ML Dingle gin
- 15ml Martini rosso
- 35ml Mulled wine (recipe as above)
- 5ml Cherry Herring liquor
- 5ml lemon juice
Method: All ingredients shaken and double strained into chilled martini glass. Garnished with clove studded orange zest wrapped around a cherry on a cocktail pick
The Sussex Irish Christmas Coffee
- 45ml Teelings small batch whiskey
- 20ml spice syrup
- 200ml strong coffee
- 75 ml cream with a pinch of nutmeg cinnamon and Demerara sugar, lightly whipped
Method: Mix coffee, syrup and whiskey in glass. When liquid had stopped moving, allow the cream to float on top by holding a teaspoon on surface and pouring the cream slowly on to the centre. Garnished with a coffee bean and coco powder.
The Sussex Cherry Snowball
- 1 shot Cherry Herring liqueur
- 1 shot Malibu rum
- 1/2 shot lime juice
- 2 shots of cranberry juice
- 2 drops Fee brothers chocolate bitters
Method: Prepare glasses by spooning on chocolate sauce to the outside rim of the glass and allowing to dribble down slightly. Dust with coconut and put in the freezer for 5 mins. Add juice, spirits and bitters to an ice filled shaker and shake hard for 15 seconds to ensure proper dilution and frothing. Strain into chocolate rimmed glasses and add a cherry on top.
Santa’s Sussex Espresso Martini
- 25 ml kahlua
- 35ml vanilla vodka
- 10ml spice syrup
- Double espresso
Method: Shaken and strained into martini glass, topped with a layer of lightly whipped cream with Demerara, cinnamon and nutmeg.
The Sussex Almond & Blackberry Fizz
- 1 fresh blackberry
- 1/2 shot Disaronno amaretto
- A couple of drops of lemon juice
- Prosecco or Champagne
Method: Press the blackberry and lemon juice in the bottom of a flute glass, add the amaretto and top up with sparkling wine, stirring gently to allow some fruit to float to surface. The biscuit, marzipan flavour of this drink works particularly well with nice champagne.
The Sussex Hot Buttered Rum
- 1 and 1/2 shots Captain Morgan’s Rum
- 1 cube of brown sugar
- 1 teaspoon of unsalted butter
- 1 cinnamon stick, 1 star anise, 3 cloves
- 300ml boiling water
Method: Add rum, sugar, butter and spices to a heated wine glass and top up with boiling water, whilst stirring with cinnamon stick. Serve with shortbread biscuits on the side. A satisfying winter warmer and a nice alternative to hot whiskeys.
How to make the perfect festive inspired syrup at home
Expert tip from The Sussex’s head Mixologist, Lorcan Savage.
- Bring 50/50 caster sugar and water to a gentle boil with 10 cloves and a cinnamon stick, 1 star anise and a pinch of grated nutmeg per 1 pint.
- Stir until clear and reduce by 1/4 and then allow for cooling.
- This syrup is very versatile and a good way to infuse a quick dash of Christmassy flavour.
It can also be used for baking and glazes.
Nestled above M O’Brien’s, The Sussex is a bistro style restaurant offering great Irish food and an excitingly stocked full bar which includes a worldly wine menu, a great selection of tasty Irish craft beers, as well as a fantastic mix of seasonal cocktails (€9). For the perfect start to festive celebrations, a Christmas Cocktail at the Sussex is a must!