Cask just launched a fresh new cocktail menu (and the weekend can’t come fast enough)
It’s home to some of the most exciting drinks available anywhere in the country.
But rather than rest on their laurels, polishing their ‘Best Irish Cocktail Bar’ award, the Cask team has been excitedly concocting a flurry of new cocktails to add to their eye-popping bill of fare at 48 MacCurtain Street this summer.
And not that we ever doubted him, but pro-mixologist and Cork food media darling Andy Ferreira’s innovative new nature-inspired cocktail menu is the stuff dreams.
Delicious, boozy dreams.
For a start, it includes the likes of:
The Whole Shebang – Zubrowka, Woodruff Absolut, lichen, tawny port, Strega, soda and prosecco.
The Udder Wan – Calvados, honeysuckle, Belsazar Rose, raspberry and milk kefir,
Damson In Distress – Damson Finlandia, cacao, basil, Lillet Rouge, f’ugly strawberries, prosecco
Beet, Black & Blue - Jameson Black Barrel, beetroot, Ardbeg, PX Sherry, orange bitters
De Ball ‘N’ Chain – Beefeater, Elderflower Pisco, pineberry shrub, apple water, Poachers Wild Tonic
And if you’re worried you won’t survive the night without some soakage, fear not; there’s a brand new food menu, courtesy of Cask head chef Bryan McCarthy too.
Dishes on the new summer menu include Tuna Ceviche with watermelon, avocado, coconut, chilli, citrus, coriander and crispy tostados and a Chicken or Halloumi Bao Bun with carrot and sesame kimchi.
There’s a Poke Bowl for the hipsters too, piled high with cured tuna, salted pineapple, nori seaweed, edamame, quinoa and peanuts.
For a heartier meal, there’s a Twomeys Wagyu Beef Burger with brioche bun on offer…
A Philly Steak Sandwich with braised beef or a Crispy Roast Haddock Fillet with basmati rice will also hit the spot – delish.
“We’ll be introducing our customers to some new ingredients they have probably never tried.” says Andy.
“Pineberries, water mint, orange geranium to name a few. One of my favourites is a drink called ‘The Whole Shebang’ which contains Oak Moss Lichen. Lichens are fascinating as their a dual organism but more importantly they can taste delicious if you know how to use them.”
We’ll take his word for it.
