Green Tease

green tease
Our featured cocktail this month is the Green Tease featuring a sparkling green tea I found a while back. Great Irish product made in Co Waterford. Gin gives it some floral characteristics, the ginger liqeuer and lime gives it a bit of sharpness, the light sweetness of the agave and the spiced bitters round it out but when you add the sparkling green tea the drink comes alive!
  • 40ml Dingle gin
  • 25ml domaine de canton Ginger liqueur
  • 15ml Agave syrup
  • 25ml fresh lime juice
  • 3 drops of Bittermans Burlesque Bitters
  • Shaken with ice, and strained into a chilled goblet.
  • Topped with 75ml of a very refreshing sparkling Mariko Tea.
  • Garnished with an orange twist placed down the centre of the drink.

Riverside Irish Coffee

To make the perfect Irish Coffee


  • Warm a heat resistant glass (putting a metal spoon into the glass will help divert the heat away from your glass prevent breakages!)
  • Brew some good quality coffee – instant will do but by making freshly ground coffee you will really add to the quality of the drink
  • Whip up some fresh Irish dairy cream
  • Pour freshly brewed coffee into your warmed glass
  • Add sugar to taste (1 teaspoon should be enough) ensure all granules are dissolved
  • Add a 35ml measure (no more it spoils the flavour) of good quality Irish Whiskey we use Powers Irish Whiskey at the Mill Bar.
  • Make sure to add the whiskey after the coffee!
  • Top with a generous dollop of freshly whipped cream


jammy donkey

The Jammy Donkey (or the Dingle Donkey) was born at the 2012 Bloom Festival in Dublin, Ireland’s Phoenix Park.

I had been hired to create cocktails débuting the Dingle Distillery‘s first batches of Dingle Vodka & Dingle Gin at Ireland’s largest garden show – Bloom in the Park!

We rocked up the first day with limited supplies – cups, ice, straws, cartons of various juices, lemons, limes, a few cans of ginger beer and large bottles of Schwepps tonic, soda & ginger ale to mix with cases upon cases of vodka & gin. We shared the tent with multiple craft beer & cider companies but we were the only spirit company. Women came into the tent looking for wine as I suppose it is more acceptable to sip a glass of vino at that hour.

“Gin?! At THIS hour?! No way! But what about wine, any wine here?”, one woman asked.

My reply was “Madame, as this is the Bord Bia area, all items here are grown or crafted here in the Republic of Ireland and it’s just to damn cold and wet to grow enough grapes”

Business was sparse that first day in the Bloom Bar – it was Thursday afternoon, the weather was a tad poor and no one was gagging for a G&T at that hour. It occurred to me that we were only selling ‘built’ drinks not ‘shaken’ drinks. No one noticed us selling Moscow Mule‘s or Gin & Tonic’s – there was no theatre in those built drinks. We needed something more.

I knew from experience that people are like animals – attracted to pretty colours and they turn their heads when they hear a noise… Visual and Auditory Cues.  I grabbed some cranberry and lime juice with a healthy measure of vodka, iced up the shaker tin and began to shake the living daylights out of it. Immediately heads began to turn, wives tapped their husbands to look and soon crowds approached our stand to see what was going on. Within a minute one fella came up and said, ‘Give us one of them pink things.’

He didn’t care what it was, what was in it or how much it cost. His partner just told him to get her one of those ‘pink things’. I knew right there and then – I needed more supplies.

As this was the Bord Bia area of the Bloom Garden Show, we were surrounded by numerous tents full of Irish companies showcasing wonderful & delicious products so I began my hunt for new ingredients. I happened upon a lovely young woman that had a variety of jams, preserves and sauces who had a large crowd around her stand sampling anything she had open for tasting. I scanned what was on offer and was drawn to one particular product of hers when I saw the words I knew would work a treat with the load of ginger ale I had back at the stand – raspberry & vanilla. Nicolla from the Big Red Kitchen sold me two jars and I ran back to our stand to give it a try.

The first one was shared between Oliver Hughes (the owner of the Dingle Distillery & the Porterhouse Brewery), Dave Morrissey (head of operations at Lillie’s Bordello & Porterhouse Central) and myself, and after the first sip we knew we were onto a winner. What started as a Moscow Mule was reborn via Nicola‘s fab jam and so the Jammy Donkey was the star of the show. We had an amazingly busy weekend and created huge fans of both the spirit and the jam. Over the course of that weekend, we went through dozens upon dozens of jars from Nicola.

Like all recipes, when you work with high quality ingredients the outcome can be truly amazing.

The Jammy Donkey – aka – The Dingle Donkey

  • Take a boston shaker glass and add ice.
  • 50ml of Dingle Vodka
  • 2 lime wedges, squeezed and thrown in 1 heaping spoonful of Raspberry-Vanilla Jam from Big Red Kitchen or a good quality raspberry vanilla jam.
  • Shake vigorousory (to chill the ingredients and break up the jam)
  • Strain into iced glass.
  • Top with ginger ale (ginger beer if you prefer it to be a bit spicier)
  • Garnish with a lime wheel and enjoy!

Whiskey Tasting Experience at the Riverside Hotel

Dining out on the Sligo Food Trail is always a treat but if you are looking for something  a little different why not add a Whiskey Tasting Experience to your Sligo itinery!


Perfect as an aperitif or an after – dinner experience, the Riverside Whiskey Tasting Experience allows you to sample four of our favourite Irish Whiskeys. Your expert hosts will talk you through each drink, its flavours, nuances and you will receive information cards to take away with you.


  • Jameson Black Barrel – a triple distilled pot and still whiskey. Find out why and how this drink is infused with flavours of vanilla, caramel and toasted woods.
  • Jameson Caskmates – a true original, triple distilled but made with help from the Franciscan Well Brewery.
  • Red Breast 15 – A single pot whiskey with a great degree of aging. Richer, earthier, stronger…
  • Midleton Very Rare 15 year old– A whiskey that will impress. This is definitely one that will be appreciated by the connoisseur.


The Whiskey Tasting Experience is perfect for groups, and is available for four or more people but should be pre-booked to make sure our expert team members are available to spend time with you.

It costs just €15 per person.

For more information call 071 9194480 or email


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!