TOP TIPPLE 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.