Behind the Bar: Modern Mixology and the Art of Preparation

At The Lodge at Ashford Castle, Bar Manager Leo Bertin is always exploring new techniques to elevate the guest experience. This summer, he's been introducing innovative methods that allow the team to deliver exceptional cocktails with greater consistency, efficiency, and creativity. We caught up with Leo to learn more about cocktail batching, estate-grown ingredients, and the evolving world of modern mixology.

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You've been experimenting with some new techniques behind the bar. What's been keeping you busy this summer?

This summer I've introduced a few new cocktails and modern mixology techniques to the bar. One of the biggest changes has been using cocktail batching. It helps us achieve exactly the flavour profile we want, but it also allows the team to work more efficiently during busy periods.

For some cocktails, I'll create large batches in advance, allowing ingredients to infuse together over several days. When service begins, the bartenders simply need to pour and serve. It's much faster, but the flavour is often even better because everything has had time to develop.

So batching isn't just about speed?

Not at all. Of course it helps during a busy service, especially when we're hosting weddings, but the main benefit is consistency and flavour.

One example is our Sage Citrus Old Fashioned. We use pineapple sage from the gardens and infuse it for several days with bitters and other ingredients. The result is a cocktail with far more depth than if everything was combined at the last minute.

You've mentioned using ingredients from the estate gardens. How important is that to your approach?

Very important. We use a lot of herbs and flowers from the gardens, including mint, rosemary, and pineapple sage. The gardens here are incredible and the team does a fantastic job.

Having access to fresh ingredients allows us to create cocktails that feel connected to The Lodge and its surroundings. It also means we're constantly discovering new flavours and combinations.

One of your most popular cocktails uses a milk punch technique. How does that work?

It's quite a fascinating process. The Peach Milk Punch Daiquiri is made by combining milk, citrus, and spirits, then allowing everything to rest for around 48 hours.

The mixture is filtered several times until it becomes completely clear. The finished cocktail has a wonderful texture and balance, while removing a lot of the impurities that would normally be present. It's one of our best sellers: guests often come back for a second.

How much of a difference does this preparation make during wedding season?

A huge difference. On a busy wedding weekend, we could be making cocktails continuously throughout the evening.

Preparation allows the team to focus on guests rather than spending all night shaking the same drinks repeatedly. It helps them work more comfortably and consistently, while ensuring every guest receives the same high-quality cocktail.

Are there limits to what can be batched?

Definitely. Some cocktails still need to be finished at the moment they're ordered. Ingredients such as egg whites have to be added during service because they don't keep well in a batch.

It really depends on the cocktail. Some are perfect candidates for batching, while others still require a more traditional approach.

What other mixology techniques are you interested in exploring?

One technique I find particularly exciting is fat washing, where spirits are infused with ingredients such as bacon, butter, or other fats.

It sounds unusual, but it creates very interesting flavour profiles. I made a Maple Bacon Old Fashioned using this method and it was incredibly popular. It's always interesting to explore techniques that take inspiration from both the kitchen and the bar.

What excites you most about developing these new methods?

For me, it's about helping the team as much as the cocktails themselves.

Many of our bartenders are students or people learning the craft, so I always try to create systems that help them succeed and enjoy what they're doing. If we can make their work more rewarding while also improving the guest experience, that's the perfect balance.

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Whether you're enjoying a relaxed afternoon drink, celebrating with friends, or raising a glass at a wedding reception, every cocktail at The Lodge reflects the passion and expertise of Leo and his team. Join us at Quay Bar and discover a menu inspired by the estate, crafted with care and designed to make every occasion memorable. Book your stay at The Lodge at Ashford Castle and experience it for yourself.