Handful mint leaves 1.5 shots of Zubrówka
bison grass vodka 1 shot Orgeat almond
syrup 1 shot freshly squeezed
lime juice Slap the mint to release the flavour (this is better than muddling as it doesn’t damage the mint or change its colour).
Add to a shaker, followed by the vodka, almond syrup, lime juice and some ice. Shake vigorously, then double strain into a martini glass. Garnish with a mint leaf and serve.
THE SALT YARD
Friary Street, Kilkenny, 056-770 3644, thesaltyard.ie, ¤¤ Already spoiled in food terms (and in Michelin stars) Kilkenny welcomed the Salt Yard to its ranks this summer. A cool, industrial interior, nothing like your usual tapas joints, is warmed by authentic Spanish cooking from head chef Asier Cuevas Hernandez, who hails from the Basque country, and his Spanish team (the differentiation matters, we’ve been assured). Large portions – larger than most Irish tapas bars – and a combo of excellent Irish produce mixed with imported Spanish specialities make for a great addition to the Marble City food scene. It does justice to the much-mangled patatas bravas (¤6), while other menu highlights include excellent mussels in salsa verde (¤10), Salamancan chorizo cooked in local Highbank cider (¤7.95)
Prices are for a main course from dinner menu ¤1 - ¤15 ¤16-¤25