A little something to warm the bones this winter!!
The Mill Bar Sligo

Sean O’Reilly F&B Manager Riverside Sligo

  • Chilled martini glass
  • Shot of expresso 25mls
  • Kahlua/Tia Maria 25mls
  • Vanilla vodka/plain vodka 45mls
  • Simple syrup 10mls
  • In a cocktail shaker, add a shot of espresso, kahlua or tia maria (I prefer the dark sweetness of the Kahlua Liqueur),  vodka and syrup (2 parts sugar to 1 part water).
  • Add ice to the shaker and shake vigorously for 12-15 seconds.
  • Strain contents into chilled martini glass. (double strain with a fine strainer to eliminate tiny shards of ice)
  • Once the drink settles, it will have a lovely frothy top.  Add a few espresso beans to the top of the drink as garnish.

We would love to see pics of your expresso martinis!



As the cold nights draw in, nothing beats a hot glass of mulled wine by the fire. Our recipe is a warming celebration of traditional festive spices and simply tastes like Christmas in a glass! Here’s a lovely recipe if you are entertaining some guests over the holidays! Keep them toasty with a glass of Joes’ finest mulled wine!



  • 6 bottles of red wine
  • 3 vanilla pods
  • 3 whole nutmeg
  • 9 bay leaves
  • 3 cinnamon sticks
  • 18 cloves
  • 1000g castor sugar
  • 6 star anise
  • 3 limes
  • 3 lemons
  • 6 oranges
  • 5 litres of water
  • 2 pints of cider
  • 2 cartons of orange juice


  • Combine the wine, cider, spices, sugar, juice and water into a larger saucepan and bring to a boil.
  • Slice the lemons, oranges and limes and pop them into the pot.
  • Simmer over a low heat for 10 mins.



Boozy Hot Chocolate



  • Cadbury hot chocolate
  • Absolute Vanilla Vodka
  • 30mls Fresh Cream
  • 10mls Grand Marnier
  • Zest of an orange to garnish
  • Chocolate powder to garnish


  • Using our cadburys chocolate we start by making a hot chocolate, mixing in 35mls of Absolute Vanilla.
  • Then in a cocktail shaker we take 30mls of fresh cream and 10mls of Grand Marnier – shaking until we get the right consistency.
  • Layer the cream over the hot chocolate and zest an orange over the drink then lightly dust with a bit of chocolate powder.





Yesterday we had a wonderul afternoons festivities at the hotel! A generous crowd came to welcome our Riverside Santa on his SUP! The Christmas elves were busy getting everything organised for his arrival, they scooted up and down the promenade to make sure he was on his way! A little fog delayed his arrival but all the more anticipation for his big appearance! Some children were terrified he might fall into the river! But as we all know Santa’s got magic! He’s a pro!!



This fundraising event is a most worthy cause, all in aid of the Paedriatics Ward at Sligo General Hospital. On the day Mrs Claus collected donations so generously given by the guests. All this week the hotel will be collecting donations so if you havent done already and would like to pop into the hotel! There is also an ongoing raffle for a fun filled family day out in association with Island View Riding Stables. The raffle draw will take place this Thursday Dec 15th by Santa himself!!

Thanks to north west adventure tours for the use of their SUP.

Cant wait for our write up in the papers!

Christmas Baked loin of Bacon


Winter is a time for comfort, good food and warmth, for the touch of a friendly hand and a talk beside the fire…it is the time for home and family. The fondest memories are made gathered around the kitchen table! There are few sights more seasonally cheering than Christmas bacon! Make some fond memories this Christmas with all the family with this decorative delicious baked loin of bacon recipe from Chef Miriam Harte…





  • 1.5kg Bacon loin
  • 1litre Cider or apple juice
  • 1table spoon Whole grain mustard
  • 1 table spoon English mustard
  • 2 tablespoons Brown sugar
  • 10 Cloves
  • 1 Orange


  1. 1.Soak bacon in cold water for 10 minutes discard water
  2. Place in deep enough dish with lid (or use tinfoil to cover)
  3. Pour over cider and water if needed to cover bacon.
    4. Bake in oven at 180 degrees for 1 hour 20 mins
  4. Drain off most of the liquid (keep for cooking sprouts)
  5. Score the fat in a diamond pattern.
    Spread mustards on top of fat stud with cloves (optional) dust with brown sugar place slices of oranges on sides and a few on top.
  6. Bake with lid off for 15 mins until nicely golden brown.
  7. Leave to rest in juices.                                                                                                                                                                                           Enjoy it hot or cold!!



Riverside Traditional Plum Pudding 


Christmas is a time for family, and making a traditional Christmas Plum Pudding at home is the perfect way to get the entire family involved in the festive preparations! If you don’t feel brave enough to tackle your own Plum Pudding, call in to the Riverside Hotel and pick up Chef Miriam’s Traditional Christmas Pudding, freshly baked breads, homemade Granolas and other seasonal baked treats for your table this Christmas!

To make the Riverside Traditional Plum Pudding at home, here is our recipe!

For the Fruit mix you need:

  • 250g raisins
  • 250g sultanas
  • 50g cranberries
  • 100g mixed peel
  • 100g  chopped cherries
  • 1 lemon zest & juice
  • 1 orange zest & juice

For the Dry mix, add the following to a large mixing bowl:

  • 100g self raising flour
  • 200g breadcrumbs
  • 200g soft brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1/4 teaspoon salt
  • Wet mix
  • 350 ml stout
  • 4 eggs
  • 250 melted butter


  1. Mix fruit ingredients together
  2. Mix stout & eggs together
  3. Add to fruit mix
  4.  Mix dry ingredients together and add to above mix
  5. Add the melted butter
  6. Leave overnight
  7. Keep with Christmas Tradition and make sure everyone gives a stir and makes a wish!

Don’t forget to grease your pudding bowl and line base with grease proof paper

Fill bowls and cover with lid.

To cook

  1. Steam in saucepans of water for 4 hours – keep water topped up!
  2. Or place in oven in pot or deep tray with water to come up to within inch of lid
  3. Bake/steam at 150 degrees for 2 hours.

This receipe makes 3x1lb puddings.

For more fantastic receipe’s, monthly cocktails and things to do in Sligo visit our blog on!

For more fantastic receipe’s, monthly cocktails and things to do in Sligo visit our blog on!

Homemade goodies at the Riverside Hotel


Eat in or Treat yourself at Home!

Did you know we bake all our own breads and cakes at the Riverside Hotel? Our Chef Miriam Harte is passionate about home baking and wouldn’t have it any other way!  In the mornings our guests are treated to their hot breakfast served to them at their table, but most spend lots of time enjoying the selection of home baked treats on offer at our baked buffet!

Here is one of Miriam’s favourite seasonal recipes, for a Tea Brack, which is the prefect winter treat! It’s a simple recipe so give it a try at home, or pop into The Riverside to pick up one Miriam has made for you!


  • 375g sultanas
  • 375g raisins
  • 400g brown sugar
  • 600ml strong black tea
  • 600gm Self Raising Flour
  • 2 eggs

Dissolve all of the sugar in tea then add the fruit and leave to soak overnight. Beat two eggs and add them to your tea, sugar and fruit.

Then simply fold in 600g of self-raising flour.

Line two, 2lb loaf tins with grease proof paper and place in a pre-heated oven. Bake at 150 degrees for 1 hour and 30 minutes.

Remove from the oven and allow to cool in the tin for 10 minutes.  Then turn out onto wire rack. This seasonal treat is best enjoyed with a hot cup of tea or coffee, in front of the fire!



If you love home baking, come in and check out our seasonal selection for takeaway at the Riverside Hotel!




Saucy Cranberry Margarita!!


november-cocktail-of-monthIt’s that time of year again when we are getting close to xmas dinner – but for me, Thanksgiving in the States was always a favourite holiday of mine. Fresh cranberry sauce is essential for that Turkey dinner so using that as my inspiration I chose to do a riff on a classic cocktail that is sure to warm your bones – the Margarita.
Using agave syrup which is a mild sweetener made from the same Mexican cactus-like plant that tequila is made from along with 100% blue agave tequila, fresh lime juice, brown sugar and freshly made cranberry sauce from our chef Miriam here at the Riverside Hotel – we have created the ‘Saucy Cranberry Margarita’.
50ml 100% blue agave Patron Tequila
25ml lime juice
15ml light agave syrup
Brown sugar
1 heaping spoonful of cranberry sauce.
You can have this straight up or on the rocks – as seen in the picture, I chose straight up.
  • First I take a chilled coupe glass and rim the outer edge with a lime wedge and dip it into a plate of brown sugar.
  • Now in a cocktail shaker I fill with ice, add the tequila, lime juice, agave syrup & cranberry sauce and vigorously shake it for 10 seconds.
  • I then strain it into the chilled, rimmed glass and voila – you’ve got a ‘Saucy Cranberry Margarita’.

Let us know how you got on shaking yours up!!! :)


The Mill Bar Sligo

The Mill Bar Cocktail Corner!

passion-fruit-caiproskaPassion fruit Capiroska

by Sean O’Reilly, F&B Manager and Cocktail Maestro @ The Mill Bar

Everyone loves a good cocktail, and while the weather might be getting colder here in Sligo, our featured cocktail this October is the Brazilian favourite “Passion fruit Capiroska “. This cocktail is a treat full of summer sunshine to remind you of your beach holiday!

To make at home follow The Mill Bar Recipe:

  • Take 50mls of vodka, at The Mill Bar we love the handcrafted quality of Dingle Vodka made in Co. Kerry.
  • Place some fresh passion fruit in a blender with a little cane sugar and spring water and blend until pureed.
  • Add a generous measure of Dingle Vodka, and your pureed passion fruit along with some freshly squeezed lime juice to a cocktail shaker and shake vigorously.
  • To prep your cocktail glass, chose an Old Fashioned glass if you have one, but any tall glass will do. Fill the glass with crushed ice, (for stress relief, I find using an ice mallet to crush the ice is very therapeutic!)
  • Pour the contents of your cocktail shaker over the crushed ice and add a generous wedge of lime.
  • Dress with maraschino cherries and some lime weevils.

Then put on some salsa music on and enjoy with sunglasses and a sun hat! If that sounds like too much work, come along to the Mill Bar and we will shake and stir your cocktails for you while you enjoy live music at weekends and a fantastic bar food menu daily!

Pan seared scallops & black pudding

The combination of seafood and pork is traditional here in Ireland, and it is a combination that I love. I am always looking for great locally produced produce for all my dishes and to add to my seasonal and specials menu at The Conservatory Restaurant at the Riverside Hotel.scallop-1

As part of this search, I came across one of the best black pudding’s I have ever tasted; O’Doherty’s of Fermanagh produce a black pudding that is among the very best you can get anywhere in the world. I also love the black pudding by Kelly’s of Newport in Co. Mayo. Both are example’s of the excellent Artisan products we are so lucky to have easily available to us in Ireland. We are blessed also with the quality and abundance of our natural produce, and restaurant menus throughout the country should proudly showcase this. Here is a recipe for what I consider the king of seafood with a traditional Irish black pudding that will guarantee the success of any dinner party!

Don’t forget to let me know how you get on trying this dish, send your photos, queries or comments  to me at

RECIPE for – Pan Seared Scallops, Butternut squash puree, Fermanagh Black Pudding and

hollandaise Sauce

Ingredients for 4 people:

12 to 24 scallops (as a starter allow 3 scallops per person, or a main course allow 6 scallops each)

1 garlic clove

100g butter cut into cubes

400g O’Dohertys Fermanagh black pudding (you could use any black pudding of your liking)

1 butternut squash, peeled and cubed

500ml cream

Sea salt

Ground pepper

2 tb spoon of Sugar

Hollandaise sauce

50ml vegetable oil for frying

Chives or edible flowers for decoration.


Butternut squash puree:

  1. In a pot, put in the butternut squash and the cream.
  2. Bring it to a boil and lower the heat on the pot, keep cooking until the butternut squash is very soft.
  3. Place the soft butternut squash in a blender or use the hand held blender to transform itin  a puree.
  4. Season to taste, adding the sugar if necessary.
  5. Keep it warm until serve.

Black pudding:

  1. Here you have 2 choices. The first to simply slice it and fry normally in a pan or you can crush it and fry in a pan like a hash sort of mixture.
  2. Keep it warm until serve.


  1. After clean you scallop (removing the coral and the muscly part on the side) season it with sea salt and pepper;
  2. Heat a frying pan (could be non-stick) to very, very hot;
  3. Pour the vegetable oil.
  4. Sear the scallops until golden brown on one side. Flip it;
  5. Add the butter and garlic clove. It will start to melt and foam. Use the foam to baste the scallops.
  6. After a minute or so the scallops are ready.

Plating tip:

In a large plate, place 2 spoon full of puree. With the back of the spoon run it across the plate to make a mark with the puree.

Place the black pudding slices or hash, in the middle and display the scallops on top of it. Pour a bit of the last column hollandaise sauce on top of each scallop.

Place some edible flowers or chives to give some c olor to your plate. Serve it and enjoy.