Behind the Bar: The Art of Cocktail-Making

The cocktail programme at The Lodge at Ashford Castle is designed to create memorable moments from the very first sip. To understand this in more detail, we did a Q&A with David and Leo, two of the talented team behind the bar, who unpack evolving cocktail trends, the importance of presentation and theatre, and how the changing seasons and surroundings of the Ashford Estate influence the drinks they create.

How have cocktail techniques evolved in recent years?

David: We're using a lot more modern techniques now, particularly when creating signature cocktails. We use methods such as fat-washing and milk punch clarification, and we'll batch and bottle certain cocktails to ensure consistency and efficiency during service.

We're always looking at new ways to elevate the guest experience. Leo is the mad professor in the team – he's constantly experimenting with new ideas and flavour combinations – while I'm usually looking at things from a commercial perspective and making sure they're viable.

We also look at sales reports and analyse what performed well the previous year. As The Lodge attracts a slightly different clientele to Ashford Castle, we have the freedom to be a little more experimental. What works at the Castle won't always work here, so we can get away with some more unusual creations.

How does the changing season influence your cocktail menu?

David: Seasonality is a huge factor in what we create. In winter, guests tend to gravitate towards warmer, more comforting flavours. Last winter, for example, we served a spiced apple cider as our welcome drink, alongside cocktails featuring Baileys, Irish whiskey, and festive flavours such as orange and walnut.

As we move into spring and summer, everything becomes brighter and fresher. You see the mint, flowers, and greenery coming through around the estate, and our cocktails naturally reflect that. The colours become more vibrant, the flavours become lighter, and there's a real sense of energy in the menu.

How important is presentation and theatre when serving cocktails?

David: It's hugely important. One of my favourite examples was our smoked Black Old Fashioned. We smoked it with rosemary from the garden and served it under a glass cloche. When the guest lifted the cloche, the smoke would billow out and release all those aromas. It created a real moment of theatre.

For us, it's about creating an experience rather than simply serving a drink. That starts from the moment a guest arrives. The welcome drink is often the first drink they'll have during their stay, so we don't want to hand them a simple fruit punch or a glass of water with a wedge of lime. Whether it's a spiced apple cider or mulled wine in winter, we want to give guests a taste of the creativity and quality they can expect from the bar.

Leo: For me, presentation is the first thing. Before a guest even tastes a cocktail, it should look impressive. I always tell my bartenders that visual appeal matters. Whether that's fresh flowers, a large ice cube, a decorative rim or an eye-catching garnish, guests should immediately think, 'Wow, that's a beautiful cocktail'. The feedback we receive often starts with how the drink looks. I'm also a barista, so with something like an Espresso Martini I love playing around with chocolate garnishes and presentation details.

David: Visual appeal and theatre are important, but so is flavour. A great summer cocktail, for instance, should be clean, crisp, and refreshing. Guests want something vibrant and easy to enjoy, especially during the warmer months.

Which cocktails are proving most popular during the summer months?

David: Guest preferences definitely shift with the seasons. Espresso Martinis remain popular, but once the weather improves we see much stronger demand for drinks such as Aperol Spritz, Hugo Spritz, Cosmopolitans and Passion Fruit Martinis. People naturally gravitate towards cocktails that are lighter, fresher, and more colourful during the summer.

Do you have a personal favourite cocktail?

Leo: I'm a huge fan of Irish whiskey, and for me an Old Fashioned is one of the great classic cocktails. One of my favourite serves uses Jameson IPA Edition whiskey. Because the whiskey has been finished in IPA beer casks, it develops subtle citrus notes that work beautifully in a cocktail. I pair it with a homemade pineapple sage syrup made using herbs from the estate gardens, along with lemon bitters and a large-format ice cube.

We've also recently started using a custom ice stamp featuring The Lodge at Ashford Castle logo, which adds another special touch to the presentation. For me, that's a perfect example of what we try to create here: great ingredients, local influences, craftsmanship, and a memorable guest experience.

From estate-grown herbs and house-made syrups to theatrical serves and seasonal flavours, every cocktail at The Lodge tells a story. Be sure to pay us a visit and discover these creations for yourself. To make the most of your time on the Ashford Estate, explore our Two-Night Dining Special, which pairs luxurious accommodation with exceptional dining experiences in one of Ireland's most beautiful destinations. Whether you're unwinding after a day of exploring or raising a glass before dinner, it's the perfect way to savour the season at The Lodge at Ashford Castle.