TOP TIP­PLE MEATH

The Irish Times - Friday - The Ticket - - SEVEN DAYS | EATING OUT - Will Main St, Slane, Co Meath,

POMEGRANATE & SUMAC SOUR

This cock­tail comes from The Glasshouse, at Elec­tric Gal­way, the newly re­launched club/per­for­mance space/cock­tail bar/cafe. It com­bines the sweet­ness of pomegranate with the tart, tangy flavour sumac, a spice com­monly used in Mid­dle Eastern and Medit­tera­nian cooking. See elec­tric­gal­way.com 50ml gin 30ml lime juice 20ml sugar syrup Dash of or­ange bit­ters 5ml pomegranate mo­lasses onion, potato, tomato, pep­per and car­rot with feta and some fo­cac­cia; they also do ex­cel­lent steaks here – Ir­ish An­gus flat­iron (£20) is served with large crispy prawns, greens, fries and a sin­ful chilli and ba­con but­ter (which you eat on its own with a spoon. For shame). Desserts are £5.95 and vary in artery-clog­ging pow­ers from sticky tof­fee pud­ding with tof­fee sauce and ice cream to a salted caramel Egg white Gar­nish: Sumac Dry shake egg white and lime juice, then add ice, gin, lime juice, sugar syrup, mo­lasses, or­ange bit­ters and shake hard. Strain and fine strain into a chilled coupe and gar­nish with a sprin­kle of sumac. and choco­late tart with bour­bon cream. In a nice touch, all prof­its from the cheese­board (£8) go to the Smile Foun­da­tion, a med­i­cal char­ity that works with kids with cleft palates.

CONYN­G­HAMARMS

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