KILKENNY

The Irish Times - Friday - The Ticket - - SEVEN DAYS | GOING OUT - ¤: ¤¤: ¤¤¤:

In­gre­di­ents

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)

PRICE GUIDE

Prices are for a main course from din­ner menu ¤1 - ¤15 ¤16-¤25

¤26+

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