Whilst classic cocktails form the foundation of our iconic cocktail list in The Merchant Hotel’s Cocktail Bar, original cocktails created by our own mixologists are also integral to our unique offering. Often, these original recipes are created for entry to mixology competitions and have challenged our staff to seek inspiration from new sources.
This is precisely how Andrew Dickey’s award winning entry to the Diageo World Class Competition became our Cocktail of The Season.
Named ‘Don It All Doc’, Andrew’s unique “Champagne-style” cocktail was inspired both by his beloved grandfather Peter Doherty, and by County Donegal - a favourite childhood holiday destination. The name combines both of these elements, referring to Donegal-Doherty; but it was also a nod to the fact that his grandfather had ‘done it all’ in terms of teaching him as a child. Finally, it makes subtle reference to Andrew’s chosen spirit, Don Julio Blanco Tequila.
Andrew said: “My cocktail was inspired by my trips to Ardara in County Donegal, where my grandfather would take me to visit family and to go fishing. He would often bring back rhubarb to bake with, and we would spend hours on the Ownea River, fishing for salmon. I decided to take this as the starting point for my inspiration, creating a drink that would incorporate rhubarb and would be a suitable accompaniment for salmon.”
He continued, “As this was a drink to celebrate everything that my grandfather had taught me from an early age, I chose a Champagne-style cocktail - the perfect drink for celebrations! My spirit of choice was Don Julio Blanco Tequila, as its fresh citrus notes complemented the flavours of the rhubarb and reminded me of fresh Donegal sea air”.
This is a challenging concoction to create, but if you consider yourself something of a mixologist, you may wish to track down/produce the ingredients below to recreate Andrew’s unique cocktail. Alternatively, we would suggest a visit to our Cocktail Bar, where you can relax and enjoy this cocktail in glorious surroundings with none of the hard work!
40ml mint-infused Don Julio Blanco
1 rose water sugar cube
Carbonated rhubarb cordial
“Champagne-acid” (equal parts lactic and tartaric acid combined into a water solution)
Combine the ingredients and top with Ron Zacapa 23 rum and salted ginger foam.