STEPHEN DUFFY

EXECUTIVE BAR MANAGER, THE DEAN HOTEL/SOPHIE’S, DUBLIN

Earl Grey Tea Martini SERVES 10

Ingredients

■ 700ml bottle of decent gin

■ 1 tbsp of good loose leaf

■ Earl Grey tea

Put the tea in a large jug, pour in the gin, stir with a long-handled spoon, let infuse for 30 minutes. Strain through a tea strainer over a funnel back into the bottle (some small particles will remain). Rinse out the jug and, using a coffee filter or some muslin inside the funnel, strain the gin a second time to remove the remaining particles. To serve, shake or stir 70ml over ice. This will keep for months.

Aperol Spritz

Ingredients

■ 40ml Aperol

■ 100ml Prosecco

■ 120ml soda water

■ 1 orange slice

Pour Aperol into a wine glass, fill with ice. Top with prosecco and soda water. Garnish with orange slice and stir.

Pink Gin Iced Tea SERVES 6

Ingredients

■ 1 chamomile teabag

■ 100ml pink gin

■ 100ml spiced rum

■ 100ml elderflower cordial

■ 100ml grapefruit juice

■ Thyme sprigs

Brew the teabag with 500ml of boiling water, steep to infuse for 5 minutes, remove the Teabag and leave to cool. Pour into a large jug with the gin, rum, cordial and juice. Add ice and stir. Add some thyme sprigs and stir again before serving.

Rum & Berry Punch SERVES 10

Ingredients

■ 350ml dark rum

■ 1l cranberry juice

■ 1l ginger ale

■ 200g mixed berries

Chill the rum, ginger ale and cranberry juice. Muddle or blend the mixed berries, saving some for garnish. Add blended berries into large punch bowl or jugs. Add chilled rum, cranberry juice and ginger ale. Stir and add ice. Garnish with fresh berries.