The Irish Bartender

NEWS

Issue 4 (1) August 2009 Issue 3 (1) July–August 2009

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C O N T E N T S Issue 4 (1) August 2009

2 Bar News

News from Ireland’s bar industry

6 World Class

Irish Bartender chats with top mixologist Angus Winchester at the World Class Bartending Finals

12 Better than the Rest

We get tips on how to make the perfect rum cocktail from Jonas Razgus, bar manager at The Ballsbridge Inn, Dublin 4

The World Class Bartender of the Year final, which was held in the ultrachic Harvey Nichols restaurant and bar in Dundrum town Centre, played host to an array of Irish celebrities, including tv presenter Grainne Seoige, designer Louise Kennedy and top model Laura Toogood. DJ Mo Kelly ensured the party atmosphere was in full swing and delicious Ketel One and Tanqueray World Class cocktails were served. Irish Bartender went along to check out the winning cocktail – the Mr Harrison, from Sean Muldoon at the Merchant Hotel, Belfast – and to chat with Angus Winchester, who, along with food critic, Tom Doorly and Martina Delaney from Dublin’s L’Ecrivain, were part of the judging panel. Don’t miss our exclusive interview (pg6). Also in this issue of Irish Bartender, we chat with Barry Plunkett from Blackrock’s popular spot, Tonic, and we’ve some international bar flavour with Harry’s Bar, in Venice. Finally, don’t miss our piece on the latest bars on the Dublin bar scene, the up and coming bars that are giving the more traditional watering holes a run for their money. Each month, is distributed to pubs, wine bars, clubs, restaurants and hotels in Dublin, Wicklow, Cork, Galway and Kilkenny. You can also pick us up at Musgraves Cash & Carry, nationwide – see you next month!

18 Australian Flavours The pick of the best from United Wine Merchants

20 Just the Tonic

Johnie Craig talks to Barry Plunkett, manager of Tonic in Blackrock

22 Putting Mouths Where the Money is

Irish Bartenders discuss solutions to the economic downturn

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26 Pint of Plain?

Our round up of Dublin’s most stylish pubs

30 Foreign Aspect

Irish Bartender discovers Harry’s Bar, Venice, is worth a visit, if your wallet can take the hit

34 What’s Happening

What’s happening countrywide, this summer

Published in Ireland by: Coffey Media Limited Editor: Aisling Donnelly Sales and Advertising: Coffey Media Limited, T: 0404 601 00 • M:086 844 8459 • E: darren@coffeymedia.ie Design: Creative Mediaworks M: 086 1937405 • E: info@creativemediaworks.ie Print: Ross Print Services T: 01 287 6612 • E: ian@rossprint.ie is a trade publication and can only be distributed through selected venues or individuals. Views expressed in do not necessarily represent the opinions of the editors or publishers. No responsibility is accepted by for the accuracy of the advertisements or information with the publication. All material forwarded to the magazine will be assumed intended for publication unless clearly marked ‘Not for Publication’. Reproduction in whole or in part without expressed permission of the publisher is prohibited.

©2009

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BAR NEWS

Wine for 2?

Quality wine importers, Febvre & Company, have been quick to spot a gap in the market in these challenging economic times, with their recent launch of Wine For 2, which offers wines in a new 50cl bottle. This innovative alternative to 187ml and 75cl bottles is easily recognisable with the specially designed Wine for 2 label making it instantly visible on any shelf. The 50cl bottle should prove a hit and we’ve no doubt that publicans will welcome the new size, too. Barry Geoghegan of Febvre & Company is quick to point out that, “the price can be incorporated into value meals, and also cuts down on wastage.” Which can only be a good thing, in our opinion.

With Wine for 2 available in bars in Dublin, Offaly, Donegal and Mayo, as well as at restaurants across the country, Febvre is no doubt guaranteed a successful product. (RRP €14.95 with Classic Range at €19.95).

Diageo Prove All-Round Winnersners A recent study on brand value has highlighted strong performances during the last year from both Johnnie Walker and Smirnoff. The Top 100 Global Brands study

by Millward Brown values market-facing brands that directly generate revenue through the sale of goods to consumers. According to the report, The Diageo Plc owned Johnnie Walker’s brand value rose by 42% and identified the strength of the Keep Walking Campaign as critical to the brand’s success; the core message is both relevant to consumers all round the world, and is based on strong consumer insight around personal progress.

Named in the report as the most valuable global spirits brand, Smirnoff also entered into the UK top ten for the first time with a brand value of $5.2 billion. Diageo brands claimed an impressive five places in the spirits sector top 10 with Smirnoff, Johnnie Walker, Jose Cuervo, Baileys and Gordon’s all featuring.

World Class Bartending

was standing by to lend a helping hand to mixologist Angus Winchester who was on the judging panel at the World Class Bartender of the year final, which took place at Harvey Nichols, Dundrum, on 22nd June. Angus is the Global Brand Ambassador for Tanqueray® Gin and with over twenty years bartending experience, added the perfect mix to the other panelists, including food and wine critic Tom Doorley, Martina Delaney, Head Sommelier at L’Ecrivain Restaurant and TV presenter Grainne Seoige.

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Captain Morgan® joins the Party As Galway was transformed into a maritime town over the course of the ocean racing festival, the arrival of Captain Morgan® certainly added a touch of colour to the proceedings.

Renowned for travelling all over the globe in search of the best parties, Captain Morgan was checking out the festivities in Galway and as part of his festival celebrations, he created a unique and exclusive cocktail. The Captain G, which was only available in Galway over the course of the weekend, was enjoyed by the many locals and visitors to Galway over the June Bank Holiday weekend.

Home Recipe Success The time-consuming chopping, juicing and blending that goes hand-in-hand with making cocktails usually means that most consumers leave this arduous task to the professionals; this might be all about to change with the launch of Smirnoff® Cocktails. This bartenderinspired collection of Ready to Share cocktails is available in both Mojito and Cosmopolitan, using premium ingredients and perfect for use at home. hasn’t had an opportunity to road test the Ready To Serve range just yet, we’ll let you know what we think as soon as we have.

BAR NEWS

Premium Chilean to join Cassidy Wines It was recently announced that Cassidy Wines is taking over the distribution of Viña Errazuriz from Allied Drinks. One of Chile’s top wine estates, Viña Errazuriz is a well established wine on the Irish market and is a respected name to add to the comprehensive Cassidy Wines portfolio. Neil Cassidy, MD of Cassidy Wines, has confirmed they will work with customers both on and off trade, and continue to grow the Viña Errazuriz brand. The quality of Viña Errazuriz wines was recently rewarded with the announcement that they had been selected as Winery of the year 2008 by Wines of Chile and Chilean Wine producer of the year 2008 by IWSC in the UK. The winery also recently organised a repeat of their famous Berlin Tasting in London in order to publicly demonstrate the high standard of fine Cabernet Sauvignon blends being produced in Chile by setting Heineken have recently strengthened the Zywiec brand these alongside wines acknowlwith the launch of a 4-pack into the off-trade sector. edged as among the very best in the Zywiec, Poland’s premium beer, will celebrate the launch world. The tasting panel consisted f with consumer competitions based on Poland’s longest internationally renowned sommeknown tradition, Name Day, which is the feast day of the liers, wine buyers and journalists saint you were named after (Don’t think there is a Saint including Irish wine writers Tomás Aisling...) Name Day celebrations in Poland are similar Clancy and Helen Coburn. to birthdays and traditionally are social occasions where family and friends gather at the celebrant’s home. Zywiec itself is a locally produced Polish beer that is much loved The Grand Central on O’Connell Street, Dublin, picked

by Polish communities throughout the world. At 5.6% up the best pub award at the Licensing World Bar Awards, ABV it is a real beer with a distinctive label. The Zywiec held recently in the Four Seasons Hotel, Ballsbridge. Over brewery close to Krakow takes its name from the old 280 members from the Irish pub trade attended the social Polish name for that city and uses the local water from the event that saw Ireland’s largest publican Louis Fitzgerald Beskidy Mountains and hops grown in the Krasnystaw presented with the title Licensing World Bar of the Year region. Zywiec is available from independent off licenses, 2009 by Nigel Tynan, editor of Licensing World magazine supermarkets and multiples nationwide. The new Zywiec and chairman of the Bar Awards. The Grand Central was 4 pack has an RRP of €7.99. The 500ml bottle has an RRP named a “vibrant bar that has become the leading pub of €2.35. destination on O’Connell Street,” by Tynan, who hailed the “pivotal role The Grand Central has played in reinvigorating Dublin’s main thoroughfare and finding mass appeal with both tourists and local Dublin clientele.” In a great evening for the licensed trade, 12 category winners were announced from over 60 finalists, including the Shelbourne Hotel’s No27 Bar (Edward Dillon Leading Hotel Bar), The Leopardstown Inn, Stillorgan (Baltika Style Bar) and the Halfway House, Walkinstown (Faustino Best Local Bar).

4 Pack From Poland

Irish Bar Awards

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BAR NEWS

If you’re a fan of Sky, you may have recently seen the new Budweiser ad campaign, which was launched by Diageo Ireland on 4th July to coincide with Independence Day. The 60 second TV ad – called Lyrics – will air in cinemas and on additional TV chanels from mid July. The groundbreaking ad features colourful groups of people coming together from all over Chicago to spell out the lyrics to the Beatles track All Together Now in time to a train as it passes by. Through Sky’s Green Button, viewers are offered the chance to see an exclusive 90 second piece of footage revealing how the Budweiser ad was made. Diageo Ireland will also launch a microsite titled www.alltogethernow.ie where visitors can view the behind the scenes footage, and other interesting facts about the ad. Consumers will also be invited to send in their own clips to help co-create a new version of Lyrics, which will then be placed on the microsite.

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Carlsberg Comedy gets Ireland Laughing Comedy fans were treated to world class comedy over 4 days in July when almost 20,000 people gathered in the stunning Iveagh Gardens, Dublin to enjoy the laughs at this year’s Carlsberg Comedy Carnival.

Bringing together over 65 Irish and international comedians to perform 44 shows in a unique carnivalesque setting, the festival’s atmosphere was truly electric. We’re told by festival director Bren Berry that feedback has been fantastic with many already talking about next year’s event! Featuring the likes of Des Bishop, Ardal O’Hanlon the stars of Whose Line Is It Anyway, and many more, be sure to get your ticket for the Carlsberg Comedy 2010.

BAR NEWS

Summer Sunshine If you’ve been wondering what’s the perfect drink for summer 2009, we think we just might have found the answer in the Extraordinary Smirnoff® Mule. Prepared fresh at the bar and served over ice, Smirnoff® Mule is refreshingly right for these long summer evenings. This contemporary twist on the original Smirnoff Moscow Mule, first devised in 1940s America, combines the purity of Smirnoff Vodka with a kick of ginger ale and a refreshing bite of lime creating an extraordinary double act. Prepared fresh at the bar Smirnoff Mule is the perfect drink for summer, both refreshing in taste and combination. Hosted by the Smirnoff Ringmaster and his troop of performers, including jugglers and stilt walkers, look out for the fabulous Smirnoff Mule® sampling and party nights coming to your outlet this summer.

dinary Smirnoff Mule How to make the Extraor • Fill a tall glass with ice. s.

• Squeeze 3 fresh lime wedge es. off Vodka over the ice and lim • Pour in a measure of Smirn nger Ale and stir lightly.

• Top up with Schweppes Gi dge of lime and ser ve • Garnish with a fresh we

Febvre appointed distributor of CVNE wines

Live Music for Guinness Fans Dublin is the place to be on 24th September, when thousands of Guinness fans will come together to enjoy live music events in over 30 venues in the city, as well as a very special concert at the St James’ Gate brewery. Tickets are currently on sale at www.ticketmaster.ie and all proceeds will go to the Arthur Guinness Fund. Big name acts including Tom Jones, Sugababes, David Gray, The Kooks, Razorlight, Imelda May, Republic of Loose and Kasabian will feature in the Dublin celebrations. Pictured at Oliver St John Gogarty’s in Temple Bar is Niall Breslin from The Blizzards, who’s also keen to raise a Guinness to Arthur.

Wine importer, Febvre & Company Limited, is pleased to announce that it has been appointed distributor for Spanish wineries CVNE, Viña Real and Contino in the Irish Republic with immediate effect. CVNE is one of Spain’s oldest and most prestigious bodegas – it was founded in 1879 by two brothers Eusebio and Raimundo Real de Asúa. Compañía Vinícola del Norte de España (CVNE) is now run by the fifth generation of the founding family. CVNE’s Rioja Alavesa estate, Viña Real, has made wines at the Elciego bodega since the early 1920’s, thus being the second oldest winemaker in this area. With its blend of more than 130 years of tradition and expertise and the most innovative winemaking methods, Viña Real has established itself at the forefront of Rioja wines. In 1973,

CVNE founded the first single estate winery in Rioja, Contino, breaking with Rioja and Spain’s tradition of blending grapes from different vineyards and opening a new path towards excellence in wines. The Contino vineyards in Rioja Alavesa can be traced back to the 11th century. In developing the Contino brand, the company pioneered the recovery of longforgotten and almost extinct Rioja grape varieties like Graciano.Cune wines will be distributed to the off-trade in 75cl and quarter bottles. The Viña Real and Contino ranges will be available to the on-trade and to independent off-licences.

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by Johnnie Craig

EXCLUSIVE INTERVIEW

A Winning Formula The World Class Bartender of the Year Irish Final welcomed Angus Winchester, the world-famous mixologist and Global Brand Ambassador for Tanqueray gin, as a judge.

Never ones to miss an opportunity to learn something, Irish Bartender stayed to pick his considerable brains about his experience, his travels, and about the past, and future, of our great industry…

Sean Muldoon from the Merchant Hotel, Belfast, shakes the winning cocktail

IB: Welcome to Ireland, Angus.

As a much-travelled man in the drinks industry, what do you make of our bars and bartenders?

AW: I’ve always found Ireland to have a great bar scene. It’s a little beer-orientated, but with fantastic drinks like Guinness, or Murphy’s, you’d expect that. It’s got great whisky – Midleton VR is one of my favourite whiskies.

It’s a little bit more about the craic, the sociability aspect, less about the craftsmanship of a whole range of drinks. Not just cocktails and spirits, but wine.

In the last ten years, Belfast’s perhaps been ahead of the game in terms of cocktails – but Dublin’s coming back into it. The bursting of the economic bubble will make the need for training even more important, but I like Dublin a lot. Whether I would have said three years ago that you could come here for a great cocktail, not so much. But from what I’ve seen of some of the young, 6

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new bartenders here, the next generation look good. I’m certainly not saying lose the old guys, though - you need them. If you could combine all the old elements with the fun vibe, and then with the passion of the new mixologists, you could come up with something truly awesome.

You’re Global Ambassador for Tanqueray – what does that entail?

Being chosen was a real honour, first off. It’s the world’s biggest selling premium gin, so it gives me a very big soap box on which to preach and evangelise on responsible drinking, bartending and quality alcohol. They don’t tell me what to say. They’ll tell you that it’s all about premium spirits but “premium” means nothing – “luxury” is the buzz word of the moment. Not just about this liquid, but about the way it’s served, delivered, packaged, from every aspect – from the moment you walk in, to the moment you sign your bill. I hope I’m not a luxury, but

I do preach that luxury can be affordable and should be enjoyed.

Are you happy to be described as a ‘mixologist’?

Mixology is a great word which only people in the media really use.

A lot of people call themselves mixologists – I’ve heard of ‘cocktailians’, ‘drinksmiths’, ‘intoxicologists’, things like that. But I’m a bartender. It’s not just about cocktails, I can serve you a perfect pint of Guinness, I can advise you how to drink a decent neat spirit,

EXCLUSIVE INTERVIEW

The Winning Cocktail

and make you a great espresso. Bartender needs to be taken back as a term of respect.

It’s a very easy job to do badly. I’d put it together with dancing; the idea that if you put music on, anyone can dance, but some people make it look good, they’ve got rhythm. It’s more about reading the guest, deciding what they want, rather than just making high-faluting cocktails. Having said that, if you want to want to make money in this industry being a business, then you have to do something that people can’t do at home.

So how did you get into this game?

I’ve got an academic background, and I got into bartending in between school and university so I could make a bit of money to go travelling. I started working a couple of nights a week at a bar in Oxford and the bar manager taught me that it was actually someone’s life’s work. That was a good introduction, it really taught me about the history of some of these liquids. After University, I moved to London and honed the art of making high quality drinks at top speed, then I moved over to New York where it’s very much about the person drinking it; you serve drinks, yes, but you serve people all the time, whether you’re serving them

a glass of water or telling them where the bathrooms are. That triptych of understanding, learning, loving the alcohol, then moving into serving it at high speed and finally realising it’s the person that’s important, is key.

Then, I was headhunted to go and run the head office bar for what was then UDB, the spirits division of Diageo, and there they started getting me into training work because they realised I could talk. I started to investigate the history of the cocktails, which appealed to my academic side - the history of this drink, who invented it, why, how it’s changed through history - and that became more important.

So, I’ve been very lucky, almost like an alcoholic-cool hunter, or something.

Is taste a science, then?

It’s not rocket science – but there’s physics, chemistry, biology. You talk about taste, but aroma is being understood far more by bartenders now; whether it’s spanking the mint to release flavours, whether it’s using hydrosols to spray over the top the glass, or even just the traditional twist on the top of a martini; the understanding that you’re perfuming the drink.

The progressive cocktail people, the molecular mixologists, are looking at taste, temperature, texture, the vessel – how you serve the glass. You get bartenders talking about umami, the fifth flavour too - but aroma is the buzz at the moment. It’s a very exciting time to be a bartender.

What makes a great bartender?

The amount of times I get interviewed and journalists say, “you know, I used to be a bartender, then I got a proper job.” Yes, you get hired because you can start tomorrow and yet the good people make it look interesting.

More people are making it a career and profession, you get young guys who see it as being like a chef - working with flavours. You don’t just pour it into a glass; you enhance it, you work the various flavours and doing all of this in front of house, so you’ve got to be a sort of entertainer. Add to that the whole traditional bit of being marriage guidance counsellor, matchmaker, policeman, parent, all of these things – you can get respect for it now.

Somebody referred to it the other day as “Jedi bartending” – and it really is. You need to keep that inner-calm

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EXCLUSIVE INTERVIEW

Lucas Kret from the Crystal Bar in The Beacon

because if you don’t, you go to the dark side and become the sort of bartender you wouldn’t want to be served by. You treat every customer as important – not how you would like to be treated but how they would like to be treated.

Travelling all over the world with your job must be amazing.

Is it really as glamorous as it sounds?

Of course not. I’ve been in Moscow four times, but I’ve only ever seen Red Square zooming past in a cab. Yet, I can tell you about the Irish pub in Moscow airport and the best place to lie down and get half an hour’s sleep.

I spend a lot of time in, generally bad, hotels; I’m at the back of the ‘plane, it’s generally not business class for me, as I only have a small business; and there’s a lot of airports, immigration queues, things like that. Yes, I get to drink in great bars, and that’s nice, but it’s hard work.

In your experience, what makes a great bar?

People want to feel comfortable, welcome, important and understood.

It’s important for the bartender to read you as a guest, to be friendly and try 8

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to make the bar as small as possible, so they’re almost like a friend standing next to you. And don’t make the bar bewildering. A lot of back bars nowadays are disconcerting – a mass of frosted bottles in the middle of all the super-mega-ultra-hyper-premium vodkas is just confusing.

Also, train your staff; this is a job where you can walk in as an 18-yearold and start working the next day, serving what is, potentially, a dangerous product in the wrong hands. Frontline staff are responsible for bottomGrainne Seoige and Angus Winchester

line profits. If you ran banking and you only opened at unsociable hours, turned the lights down, turned the music up, took away all the queuing systems and then made your customers really drunk, banking would be a really difficult thing to do. But bartending is the same, and you then have to start portioning your products at speed. It’s a difficult job to do and bar owners need to respect and understand that.

Thankfully, drinks companies do which is why people like myself, who are ambassadors, and the sales force,

EXCLUSIVE INTERVIEW

strawberries, when mixed with alcohol, release more antioxidants than if eaten straight. I also know that for every bit of research that says one thing, there are four or five counterpoints as well – so I’m never going to tell you that drinking alcohol is healthy.

Séan Muldoon, Martina Delaney, Tom Doorley, Gráinee Seoige & Angus Winchester

do help with training, but too many bar owners rely on us to do training.

So, do some bars have a fundamental misconception of what they’re about?

I would say most. If you go to Japan, bars are run like restaurants – you make a reservation. If there’s nowhere to sit, you can’t come in. You could say that wouldn’t work economically here, but we’ve got hooked on too many people having to wait for a drink and standing up - and some bars rely on that because you drink quicker if you can’t put your drink down. That’s why we run into problems with alcohol. The effects of alcohol abuse costs our economies an awful lot of money, and we’ve gone between demonising alcohol and restricting it, which only make people want it more.

But the failure rate in bars is astronomical, because owners don’t control their physical capital, the products on that back bar, or their human capital, in terms of training. If there’s one industry that needs a lot of work on management systems, processes and business ideology, it’s this. And that’s

quite apart from the artistry of it all.

A lot of these mixologists treat bars as their artistic studio and that’s why even great bars have gone out of business. You can win Michelin stars or the equivalent thereof, but if you close after 18 months, there was a problem – one we couldn’t see, perhaps, but, bottom line, you just weren’t making money.

From some of your comments, I take it you feel a responsibility in terms of the health aspects of alcohol?

Is there a short-cut to success in this industry?

Catering is very, very simple: 1) put a smile on someone’s face – it doesn’t matter whether it’s flirting, remembering their name, remembering what they drank last time, making a suggestion – it’s easy. 2) Optimise the sale – get the right amount of money out of their pocket. When they order a beer, tell them you do great bar food - would you like to order some, we do a great club sandwich, or even just some fat chips. Even if they say no, recommend something for another time – ten minutes later they could be back, “You know, maybe I will have a bowl of fat chips…” 3) Give people a reason to return. “My name’s Angus, I work every Wednesday and Thursday Timea Arany from Diep Le Shaker, Dublin

I’ve always emphasised quality, not quantity. I drink expensive alcohol which means I’m limited by the size of my wallet – I think that’s a good thing.

I also say – and Diageo get nervous when I mention this – but alcohol is a drug. I teach my bartenders to prescribe alcohol like doctors, knowing the effect, knowing that if you’re happy/ sad, male/female, young/old, hungry/ well-fed, it will affect you in different ways.

I’m not trained to say, “alcohol is fun, alcohol is good!” I read a lot of medical journals, and I saw something the other day that claimed that

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EXCLUSIVE INTERVIEW

night, come and see me again.” That personal touch. With everything you do in a bar, include those three things.

Some people don’t understand this, but there are owners who do it, bartenders who work it, and, most importantly, guests who understand it - that’s why they go back to certain bars.

Finally, please tell us about some of your career highlights…

Well, I recently did a talk at the Museum of the American Cocktail down in New Orleans, they do a seminar at the beginning of every month and I’m the only non-American to be asked to do it. That’s a feather in my cap. I’ve also shaken James Bond’s Martinis.

Lynn Guilbaud, Charles Guilbaud, and Julia Kennedy

But I had a great time with Robert De Niro once. I ran a bar in New York and De Niro lived two doors along in a penthouse apartment. He came in one quiet Sunday night, when I was polishing glasses, and he ordered a Tanqueray Martini. I made him the drink, four olives balanced delicately on the side, it’s a great drink. He tried it, ordered another one, he was just reading, doing some business stuff. But then, by the time it came to the third one, he said to me, “D’you know, what you do and what I do is very similar.” And I said, I’m sorry Mr De Niro, I don’t entirely get you on that one. He said, “I’m an actor, people think I just get up and act. They don’t see the hard work of practising accents, body posture, emotions, they don’t see that. And people think that if you stand behind a bar, you’re a bartender. But, watching you, you can tell that you practice your art and you make it look easy.” I got a pat on the back from Bob De Niro – that was awesome.

Angus Winchester’s Guided World Bar Crawl (starting from Ireland) The Merchant, Belfast It’s a grand, Victorian-style cocktail bar. I’d put this in my Top 20 bars - it’s a great example of that ‘certain type’ of bar.

thank you very much.’ You’d think it’s commercial suicide, that people will get their glass of champagne and bugger off, but no – they really appreciate the gesture and go back.

Bar Fifty, London Go and see Salvatore at Fifty, if you’re feeling expansive.

This man is a liquid historian. He collects cognacs and fine spirits; he’s got a 1788 cognac, a 1801 cognac… you know, Napoleon was still on the throne, it’s the French Revolution – here, you’re drinking history.

Nottingham Forest, Milan It might be named after a crappy football team but it’s the home of a bartender called Dario Comini who is, I would say, the only true, practicing molecular mixologist in the world. Looking at science, texture, temperature – using all sorts of different techniques. He’s even got a class-three laser in the bar. He makes cocktails in these small gelatine capsules so that when you put them in your mouth, within a couple of seconds they dissolve and you get this explosion of flavour.

It’s only one millilitre of alcohol but, because of the way it’s consumed, it just fills the mouth. Wonderful.

Le Lion, Bar de Paris, Hamburg The German-Swiss-Austrian, the GSA as they call it, is a really nice scene. This bar is tiny, with flock wallpaper, incredible drinks but fantastic service. It’s small, so, when people try to come in late, they say ‘we’re a little bit busy but we’ve taken four bottles of champagne across the road. Go across, say you’re from Lion, they’ll give you a glass of champagne; come back after that and, if there’s space at the bar for you, we’ll let you in. If not, have a glass of champagne on us, and 10

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Tokyo Bars Tokyo has too many stunning bars to recommend just one.

They don’t try to innovate, they try to perfect your experience. Looking firstly at the Japanese tea ceremony, then at

EXCLUSIVE INTERVIEW

“ I’ve heard of ‘cocktailians’, ‘drinksmiths’, ‘intoxicologists’, things like that.

But I’m a bartender.”

Go to these places, you’ll get a sense of the best; not of the most expensive, but certainly of how great a bar can be. sushi, origami, ninjas, flower arranging, they just want to make it perfect. To have a bartender stand in front of you and carve a block of ice into a perfect diamond, and then to put quality whisky on top of it for you, that’s incredible.

Der Raum, Melbourne Quirky, interesting, great service, great drinks. The back bar is shelved but it also has bottles hanging from the ceiling on bungee cords. After a bit you get used to it; they unhook the bottle if they need to pour it, but it’s like an art installation. I’ve never seen anything like it anywhere in the world.

Zig Zag Café, Seattle Seattle, which theoretically invented the coffee revolution, also has great cocktails. This place has an old bartender, Murray Stenson (also known as Mur The Blur), who is an absolute legend – he just makes you feel fantastic.

Tommy’s Bar, San Francisco The home of one of only two tequila ambassadors - ap-

pointed, not by a brand, but by the tequila producers of Mexico - Julio Bermejo, who is a legend. It’s his parents’ Mexican restaurant but it’s the most sociable, fun, high quality but, at the same time, deeply affordable bar I’ve ever come across.

Please Don’t Tell, New York You go into a place called Crif Hot Dogs on St Mark’s Place, and there’s a telephone booth to one side. You go into the booth, pick up the receiver and it buzzes through to this tiny bar next door. In theory, you should have made a reservation but you can just turn up and ask if there’s space, it fits 30 people. It does fantastic drinks and also, you can get hot dogs.

Drink, Boston There’s a brilliant bartender there called John Gertson who everyone knows and loves. The Boston scene is overshadowed by New York – they may be number two, but they try harder.

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CO C K TA I L F E AT U R E

Better than the Rest

makes a visit to The Ballsbridge Inn, Dublin 4, to learn how to make the perfect rum cocktail I’m not much of a Rum drinker, preferring a glass of red wine or at most, a vodka, if I’m pushing the boat out on a Saturday night. However, meeting bar manager Jonas Razgus recently, in the hotel that was formerly Jury’s, Ballsbridge, might just change my drinking habits forever. Based in Dublin bars for over 6 years, Jonas is originally from Lithuania and is a master at flairtending. During my evening in the Ballsbridge Inn; I was presented with 6 different rums, different colours, different tastes, and from different countries. The first recorded distillation of rum took place in the Caribbean in the 17th century, however rum found worldwide fame when Don Fecundo Bacardi Massó founded a rum distillery in Cuba, in 1862. While the Bacardi brand might be known as the godfather of rum, there are many different brands available, worldwide. Rum is produced in a variety of different styles; light, golden and dark, and premium. Jonas made a selection of 12

4 | Aug 2009

classic cocktails, made from very different, well-known and much-loved rums.

The newly named Ballsbridge Inn on Pembroke Road is part of the D4hotels.ie group, which also includes The Ballsbridge Court (formerly The Berkeley Court) and The Ballsbridge Towers (located in the same building as The Ballsbridge Inn). This hotel group is fast making a name for itself with both visitors to Dublin and canny Irish residents rushing to avail of their cut-price hotel rooms; with prices starting from as little as €39.99 per room, per night, it’s hard to find better value from a hotel in Dublin 4. Nestled in the leafy Dublin subburb, The Ballsbridge Inn has a truly great location, top-class service and is home to the Dubliner Pub, which Jonas presides over, offering knowledge, know-how and a genuinely warm smile. www.d4hotels.ie

CO C K TA I L F E AT U R E

Mai Tai

Zombie

»» Captain Morgans rum »» Sailor Jerry rum »» Sugar syrup »» Triple Sec »» Pineapple juice »» Lime

»» Captain Morgans rum »» Sailor Jerry rum »» Havana Club rum »» Apricot brandy »» Pineapple juice »» Lime juice »» Orange juice

Supposedly invented at Trader Vic’s restaurant in California in 1945, the words mai tai in Tahitian translate as ‘out of this world’. A fitting description for this old-world style classy cocktail, the Mai Tai isn’t likely to wane in popularity. Fruit and mint are essential to the success of rum-based cocktails, the Mai Tai is a little piece of heaven, in any language.

Created in 1934, the Zombie is the only drink known to intoxicate you from the feet first! 3 rums are used in the ingredients; white, light and dark. Although it grows in popularity around Halloween, the Zombie is still a very popular cocktail, and is the drink of choice for all-night partying on the island of Ibiza.

h c n u P s r e t n a l P

»» Havana Club rum »» Soda water »» Lime juice »» Orange juice »» Grenadine

Havana Club is a brand of rum that was established by Jose Arechabal in 1878. After the Cuban Revolution in 1959, the distillery and company was nationalised by the Cuban governement, and the Arechabala family left for the United States. Since 1994, Havana Rum has been produced by Havana Club International, a joint venture between Pernod Ricard and the Cuban government.

The Planters Punch is one of the most well-known cocktails in the word.

We have it on good authority from Jonas that if a barman doesn’t know how to make a Planters Punch, he shouldn’t be bartending!

Ro me o & J u l ie t

»» Havana Club rum »» Grand Marnier »» Cherry liquor

Inspired by Shakespeare’s tragic love story, the Romeo & Juliet should ideally be made in a frozen glass. A handy tip for ensuring your glass is ice cold from Jonas; fill the glass to the brim with crushed ice, leave for a minute, then throw away the ice.

4 | Aug 2009

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CO C K TA I L F E AT U R E

Mojito

»» Bacardi rum »» Sugar »» Sparkling water »» Lime juice »» Lots of Fresh Mint

Pina C o la d a »» Bacardi rum »» Pineapple juice »» Coconut cream

D a iq u i r i

As well as the Pina Colada and Mojito, Jonas made us three different flavoured Daiquiris using Bacardi rum, which is generally the most well-known rum. was delighted to taste the Cherry Daiquiri, made with rum, cherry brandy, lime and sugar syrup; the Blue Curaco Daiquiri, made with rum, blue curaco, lime and sugar syrup; and the Regular Daiquiri made with rum, limes and sugar syrup.

If we weren’t already bowled over by the flairtending and expertise of Jonas, we certainly were when it came to the Daiquiris. Using 3 different flavours to create 3 cocktails simultaneously, Jonas presented our 3 fantastic Daiquiris with a steady hand and a winning smile.

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4 | Aug 2009

+*,*;-2 VXSR]X ]QN X[RPRWJU VXSR]X 2W ! RW <JW]RJPX MN ,^KJ -XW /JL^WMX +JLJ[MR 6J\\ [N_XU^]RXWR\NM LXLT]JRU VJTRWP `R]Q ]QN L[NJ]RXW XO ]QN OR[\] Y[NVR^V JPNM `QR]N [^V =QN X[RPRWJU VXSR]X [NLRYN ^\NM J KUNWM XO O[N\QUb \Z^NNcNM URVN S^RLN ^W[NORWNM \^PJ[ K[^R\NM VRW] \XMJ `J]N[ JWM J \YUJ\Q XO +JLJ[MR ]X K[RWP ]QR\ [NO[N\QRWP M[RWT ]X URON

BACARDI and the Bat Device are registered trademarks of Bacardi & Company Limited.

CO C K TA I L F E AT U R E

C a i p i r i nha

Ha w ai ian C o o le r

»» Mount Gay rum »» Sugar »» Lime

»» Mount Gay Rum »» Blue Curaco »» Pineapple juice »» Cream

The Caipirinha is Brazil’s national cocktail and was originally prepared using cachaça, the most popular distilled alcoholic drink in Brazil.

The Hawaiian Cooler is as deliciously fun as it looks!

The blend of Mount Gay rum, blue curaco, pineapple juice and cream produces a drink that is refreshing to drink and instantly transforms you to sunnier climes.

»» Sailor Jerry rum »» Coke »» Sugar and lime

C u b a L i b re

The world’s second most popular drink was born during the Spanish-American war at the turn of the century, when a group of soldiers were served a drink that contained something from both countries; rum and coca-cola. With the addition of lime and ice, the rum and coke was created. The soldiers suggested they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba and the drink has been known as Cuba Libre ever since.

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4 | Aug 2009

CO C K TA I L F E AT U R E

Angel

 Matusalem Rum  Triple Sec  Cranberry juice  Lime juice Jonas insisted we smell the Matusalem Rum to get a sense of the spirit of Cuba and he was right, this rum has its own distinct flavour, personality and history.

Regarded as one of the finest rums in the world, it was founded in Cuba in 1872 but was forced into exile after the Cuban revolution, then re-launched in 1995 as a premium brand of rum with Cuban heritage.

Long Island Iced Tea  Matusalem Rum  Gin  Tequila  Triple sec  Vodka  Coke  Sugar  Lemon juice

3TAY MORE 0AY ,ESS 'UARANTEED BEST PRICES FOR A CHOICE OF QUALITY ACCOMMODATION BARS RESTAURANTS IN THE HEART OF $UBLIN "OOK ONLINE NOW AT

WWW D HOTELS IE

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4 | Aug 2009

OXEGEN 2009

t s u J Not

Another Festival

Irish Bartender was on hand to sample the moreish cocktails and fine company at the Bacardi B Live tent, at Oxegen

end the week f o s t c a Patrol, n. Top a mentio lers, Blur, Snow . s ie it il c e Kil more less fa the spot ings of Leon, Th d much, much n K ..a nding included Pet Shop Boys.. rs. Depe of the e v iB , lo ip ic r s e Sc mu one e Bacard ould e h 0 t Th b 0 r ,0 in e 8 s h 8 r d eit t they c rtende stages an washou egen can cardi ba wondered how a B o utterly e 3 days, 8 approached, Ox e, or a complete ought h t 9, I ly and s hing 0 c d t 0 h v n t ’s a a 2 it ie h d ’ W n r I r f e w . e g ) v so ocktails xe on ho s you’ll e g about the rain Bartender was ent at O ing so attentive, les and mixed c uld d t n e e iv k e L e e best w d bott all wo l Irish on be t talkin ey tosse y first port of c ncentre e not jus re behind me til he Bacardi B Liv t h o t ’r c e e w il h d n m t t and e lw es (a ixologis fessiona decided n days w aul Lambert in bly the b o I m e a r , g s u p e e s g t x r a la a r c O my nt is l the iew P rming worldacardi te tunes til o interv at an ala Paul Lambard, eland. invited t gen 2009. The B spinning great staff and be or for Ir d o t a s e s s e r v J a x a a b D b h O tent at speedy and Am er; with e the laid cardi Br as to off cardi cocktails, iv a h g B n o e ls g a e Ox uld t Ba , and . We sho urs, grea vip area early ho appening crowd d comfortable an th the mos sphere, the cosy o m t back a

IB Hi Paul, can you tell us a little about the selection process for hiring staff on such a grand scale? What talents are you looking for?

PL Well, when it comes to Bacardi B Live, we’re looking for something a little extra special, obviously. Our bar staff need to be on the ball, and have excellent customer service skills, but they also need to have some flairtending skills. Not all of the bar staff here today have flairtending skills, but many of them have. There’s a guy behind the bar there, John, he recently won a Bacardi Flair competition in Hong Kong. Our bartenders are the best, and we know if the show is good, the drinks are good, and the customers are happy. It’s a hard weekend on the staff, it’s long and they work very hard. But the music comes on and the idea is to make sure everyone enjoys themself.

IB How did you come to be Bacardi Brand ambassador to Ireland?

PL I was approaced by Bacardi Global, they’d heard my name and were interested in meeting me. We had a chat and they invited me to join them in the role of Bacardi Brand Ambassador. I’d no idea of the history of the name behind the brand. I’ve worked as a bartender for 15 years and obviously was aware of Bacardi’s popularity, but had no idea of the history behind it. When I finally heard the story I realised how important it is to tell this story.

4 | Aug 2009

19

OXEGEN 2009

IB Can you tell us a little about the Bacardi story?

PL The family is 147 years old, and is currently run by the original founder’s great-grandson, Facundo L Bacardi. To date, 8 generations of the Bacardi family have been involved in the company, and every one of them is passionate about Bacardi. I’ve met several of the descendants, this is a close knit, tightly run company, once you are involved you are made feel like a member of the family, which means you care about the brand as a member of the family would.

IB How long does the Brand Ambassador job last?

PL It is continually reviewed, hopefully the Bacardi family are happy with what I’ve done so far, I love being involved and getting the name out there.

IB What’s the secret to being a really good bartender?

PL The small touches definitely; remembering someone’s name and what they like to drink.; always being available for a chat; speed and efficiency. Customers appreciate the little things, it makes them feel special.

IB Does a weekend like Oxegen take a lot out of you?

PL Well, I’m married and we’ve a young baby, so they both came down yesterday for the day. We had a great time, but yeah, it’s a long weekend. But all good fun! I like to make sure everyone has a good time, is enjoying the drinks, and I keep a very close eye on the bar staff; ensuring they’re ok, I make sure to explain what a great brand Bacardi is and they need to be fully aware of that.

IB We’ve already sampled the Bacardi Mojito here today, Paul, is there anything else you’d recommend?

PL You should try the B Live! It has Bacardi, raspberry puree, lime, sugar and soda. It’s very refreshing and well worth a try. Particularly if you like rasperberries! You

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4 | Aug 2009

OXEGEN 2009

could also try the Bacardi passionfruit daiquiri; the classic daiquiri was created in 1898 and was originally Bacardi, lime and sugar. We’ve put a twist on that to go with the old Irish summer, and added in some passionfruit; it’s really refreshing and sharp. Try it!

IB Is there such a thing as a recession-busting cocktail?

PL The classic daiquiri I think would be the perfect example, because all you need is Bacardi, limes and sugar.

Get yourself a bottle of Bacardi, a half dozen limes, a bag of caster sugar, it’ll cost you in the region of €30 and you’ve the makings of a great party!

The Bacardi tent at Oxegen is definitely the place to hang out, make sure to get your tickets for 2010, taking place on 9th, 10th and 11th July, next year.

See you there!

4 | Aug 2009

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Australian

wine C E L L A R

Favours

A selection of much-loved wines from Australia, specially readers selected by United Wine Merchants, for

Yellow Tail Distributed in Ireland

by Gilbeys of Ireland Ltd, [yellow tail] is one of the fastest growing Australian brands in the Irish market, and has again been announced as the most powerful family-owned wine brand in Australia, (as well as the fourth most significant wine brand globally, by independent UK consultancy Intangible Business in its report The Power 100 – The world’s most powerful spirits & wine brands for 2009.)

The study uses a robust methodology which takes into account the consumer’s perception of brand strength and its financial performance. A

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4 | Aug Aug2009 2009

panel of leading international drinks experts were asked to score each brand on a variety of measures and these scores were combined with hard volume data to create a league table of the most powerful international drink brands in the world. More than 10,000 brands in the spirits and wine sectors were researched. The [yellow tail] brand has come a long way since 1969 when founders Fillipo and Maria Casella began their winemaking careers at Yenda in the Riverina region. Today, the range is exported to over 40 countries with the emphasis on creating great tasting, approachable wines at great value.

Wolf Blass As an icon of Australian winemaking, Wolf Blass continues to evolve.

Starting in 1961 with a tin shed in the Barossa and an immigrant’s dream for a better life, Wolf Blass has grown to become one of the world’s greatest wine producers. Wolf Blass has

received over 4,000 awards and accolades at international wine shows since 1966, including winning the ‘Jimmy Watson’ Trophy – Australia’s most prestigious wine award – an unprecedented four times. In 2008, Wolf Blass was honoured with the acclaimed International Red Winemaker of the Year award at the International Wine Challenge (IWC) in London. Wolf Blass Yellow Label wines are premium single varietal wines from South Australia epitomising quality, character and consistency.

The Wolf Blass Yellow Label Sauvignon Blanc is new to Ireland and provides a refreshing alternative to the ever-popular Yellow Label Chardonnay.

wine C E L L A R

80 Acres Launched in Ireland in 2008, 80 Acres is the on-trade exclusive range from the award-winning Wakefield Winery.

The Eighty Acres brand has been awarded several coveted industry titles for its quality and taste – earning accolades in the International Wine Challenge, the Decanter World Wine Awards and the Sydney International Wine Challenge in 2009 alone.

The range offers 4 varietals; Chardonnay Viognier, Semillon Sauvignon Blanc, Cabernet Shiraz Merlot and the formidable Shiraz Viognier.

Each wine is significantly distinct in flavour and a challenger to any wine in its class. The 80 Acres range has proved successful in Ireland’s ontrade market to date. The wines stand up well in quality and flavour and have proven to be big sellers both by

the bottle and by the glass.

Daithi Kelleher, Marketing Manager, Findlater Wine & Spirit Group comments; “We pride ourselves on our Australian Portfolio – selling brands that have the quality to stand out in the crowd. Wakefield 80 Acres from the Wakefield Family winery is no exception. These are great wines with a great taste. Since we launched this range last year we and a lot of our customers have received a number of enquiries from consumers – having previously tasted the wines and now enquiring as to where they can go to enjoy them!”

Celebrating its 40th birthday in 2009, the Wakefield Winery has grown to

become the seventh largest winery in Australia. The Eighty Acres Brand, named after the original Eighty Acres to be planted, was created to celebrate the winery’s heritage and these four award- winning wines showcase the luscious fruit character of the Clare Valley’s famous cold climates.

Aussie favourites from United Wine Merchants...

Both these exceptional premium style wines are distributed by United Wine Merchants and retail at approximately €9.95 For information on these brands please contact United Wine Merchants on 048 38316555 or email melanie@unitedwines.co.uk

Tortoiseshell Bay

McGuigan Private Bin

Tortoiseshell Bay is an outstanding wine brand with varietals hailing from a selection of premium vineyards across the region of South Eastern Australia. The vineyards used for each varietal are chosen for their suitability for each grape varietal, whether crisp, zesty whites or rounded, textured reds. With accessible pricing and excellent quality, Tortoiseshell Bay wines deliver unquestionable value to the consumer and trade. With a range of premium styles at exceptionally affordable pricing, Tortoiseshell Bay are ideal for retail or on-trade.

Pictured is the elegant yet powerful and peppery Shiraz with rich dark fruit flavours, mocha and spice with good gripping tannins. Suitable for robust cuisine and strong flavoured foods.

The McGuigan Private Bin range is sourced from some of McGuigan’s premium vineyards across South Eastern Australia resulting in wines with intense aromas and outstanding flavour and colour. The McGuigan family have been involved in the Australian wine industry for more than fifty years and they now have the second largest vineyard holdings in Australia. Their commitment to the best viticultural practice and winemaking expertise – linked to a dedicated team of professionals - has seen four generations of the McGuigan family making wine, producing a range of wines that exude class and quality yet remains affordable.

Pictured is the Sauvignon Blanc, a fullflavoured white with varietal characters of passion fruit, cut grass and hints of peach.

4 4| Aug | Aug2009 2009

23

by Johnnie Craig

EXCLUSIVE INTERVIEW

Just The Tonic

S

itting in the stylish surroundings of Tonic’s bar, it’s difficult to imagine that what is now a chic venue was once, a long time ago, five little terraced houses. It’s only when manager Barry Plunkett indicates the higgledy-piggledy nature of the ceilings linking its various rooms that the old floor levels become apparent.

The site’s transformation from quaint old houses into the luxurious social hub it’s become today has been far from overnight. As a bar, it’s gone under various names over the years until it came into the ownership of John O’Connor over five years ago.

“Initially, it was just a bar and restaurant, with a function room upstairs,” explains Barry. “I first got involved here in July 2007 when John asked me to launch the club upstairs, Suite 54, as it had just become. I came and had a look, and John and I struck up a great relationship, which we still continue to this day.”

Barry took on the running of the Suite 54 club and such was his energetic and intuitive approach to the

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4 | Aug 2009

Barry Plunkett, manager of Tonic Bar, Café and Club in Blackrock Village, South County Dublin, tells why his venue has become a destination bar – and how he’s determined to beat the downturn...

job that O’Connor soon invited him to run the restaurant and bar too. The rest, as they say, is history.

“I focused on the customer service element,” Barry says of his own management style. “This is not a one-man operation, it’s 13500 square feet, it’s massive. I think [John] was happy to have someone else bring the

ethos of customer service from upstairs throughout the whole venue – the little things, like remembering customers’ names, remembering what they like to drink, all the really basic stuff.”

The bar’s décor, dark mahogany surfaces, leather sofas and plush cushions with bright pink lampshades lighting the bar area, certainly suggests opulent, comfortable luxury.

However, in line with the economic situation, the bar’s offering has naturally had to adapt to remain competitive - and Barry believes they’ve got the balance just right.

EXCLUSIVE INTERVIEW

“In the last 6-8 months, we’ve revised our food and cocktail menus. You can get a main course here for €10-€12, and we’ve reduced our cocktails to €8.90. Also, every fortnight, we run special events - like fourth of July, Chinese new year, Mardi Gras week, prohibition nights, circus nights there’s always something going on.”

The management team’s objective to make Tonic an inclusive destination bar, particularly in the light of city centre competition, appears to be working, and remains Barry’s focus.

“Striking the balance crowd-wise has been difficult but we have sorted that out. With three separate venues - a restaurant, if you want a quiet bite to eat, a bar to have a few pints or a cocktail, and then the club upstairs you’ve got to cater for three distinct crowds, and look after them all. We’ve learned to do that very well over the last year and a half.”

Part of this tricky balancing act is not just competitive pricing, but main-

taining a highly attractive range of products and services – something Barry is confident they’re getting right.

“We’ve great bartenders, two guys who used to work at The Beacon, who we’ve had for nearly two years.

They’ve changed our cocktail menu and we’ve changed the whole bar - we now have two cocktail stations and about 140 cocktails on our menu.

Cocktails are an event, so we now have a facility for groups where we actually mix cocktails at the table. It’s something different.”

Barry believes Tonic’s front line staff are the real key to its success. “We’re really lucky because we’ve got a really great team, really enthusiastic and they’re into what we’re doing,” he enthuses. “Training is crucial. We have cocktail training and wine tasting on alternate weeks; our wine list is fairly extensive and the staff are able to recommend wine to go with the customers’ food. It all adds credibility to the

venue, customers can rely on the staff to know what they’re talking about.”

Apart from being a destination venue, Barry is keen that Tonic continues to innovate to help Blackrock’s tight business community thrive.

“We build relationships with other bars and businesses,” he says. “We know the local bar owners well, and I’d love us to work together a little bit more, especially at tough times like this. There’s a huge opportunity for towns like Blackrock to really create something. I had a meeting with a girl who’s just opened a beauty salon across the road and, along with hair salons and some of the fashion outlets around, we’re going to do a Blackrock Beauty Week for women aged 25 upwards. We’re the venue for the lunches, dinners and some of the talks.”

So how confident is Barry about Tonic’s future? “We are extremely optimistic because we know we have a great product, we just have to work hard to tell the world about it. I think you need to be optimistic these days otherwise you’d just close your doors and stay in bed all day.”

Tonic Bar, Café, Club 5 Temple Road, Blackrock Village, County Dublin

www.tonic.ie

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INDUSTRY NE WS

Putting Mouths

by Johnnie Craig

Where The Money Is

s’ pock ets lik e r e m o st u c g in itt h n W ith the dow ntur ps on w h at o r sd e av e ing a bout. nev er befor e, k l a t ly l a e r e r a s r nage ba rtender s a nd m a g for new ways to a da pt – but M a n y a r e look in r e the best. a s y a w d l o e h t s, e som etim “Everyone’s just got their heads down trying to get through the next 6-12 months,” says one anonymous, gloom-laden bar manager of his dwindling custom.

His bleak outlook is perhaps understandable.

A succession of unprecedented blows over the past few years have dented not only confidence but the ability of bar owners and managers to bring customers in off the street. Perceptions of price, value and general economic

It’s about price point and delivering a great time to people 26

4 | Aug 2009

pessimism have contributed to a shift in the bars’ traditional position as a natural community hub.

Eavesdropping conversations at the otherwise jovial World Class Bartender of the Year Irish Final, the same themes came up time and again.

“The obvious one is that, although we have a great crowd, they’re not spending as much,” says one.

“It’s understandable, but from a business point of view, we have to drive volume, as volume is what’ll get you through when the spend drops.”

Incredibly, five years on, the smoking ban is still cited by many managers as a huge contributory

factor, while one manager says he won’t show the news on his TV screens at lunchtime in case it depresses his customers. But a newer and more sustained threat is coming from supermarkets’ aggressive pricing.

“The cost of going out is the biggest challenge we face,” says one. “You can go to your Tescos or your Dunnes and pick up a case of Miller or Heineken, or whatever you poison is, for a fraction of the price of a bar.”

And that’s true enough; with the costs of advertising in the national press being reduced significantly, supermarkets are printing full page ads on an almost daily basis – and, in amongst deals for

INDUSTRY NE WS

fruit, bread and yogurts, there are invariably enticing alcoholic multibuy offers.

supermarkets seem to get away scot-free with the availability of the booze - it’s there all day!”

Yet, while it is certainly more expensive to go out, the general opinion is that it’s a better experience – so, conveying this fact to the public is of greater importance than it’s ever been.

“They could sort out the banks, that would be brilliant,” another groans. “Everything we do has to be funded out of cash flow which, if you’re lucky and you’ve got loads of people coming in, is cool. But if you don’t… we’ve just done up our smoking area and we’re doing up the restaurant and that’s coming out of cash flow – we’re trying to do things with absolutely no assistance.”

“It’s about price point and delivering a great time to people,” says an enterprising young manager. “The trick is just to deliver it in a way that people will appreciate - they still get the same drink but they get great entertainment as well.”

The government repeatedly comes in for stick too, largely due to its perceived ineptitude.

One incredulous manager is fizzing. “The most amazing thing that came out of the last budget is that they admitted the VAT increase was a mistake, and yet they didn’t do anything about it.

Every small business is the same at the moment, VAT is destroying everyone. 21½% of everything that goes through your till is just gone.”

As ever, the strong survive and the weak go by the wayside, but there are some once great businesses which just aren’t coping with the new situation.

However, one industry veteran had a different spin on things. He was telling a small but captive audience that the pursuit of novelty and youth could be part of their undoing.

“We do seem to be becoming

ageist,” he says. “Since these new, young mixologists have come on board, we seem not to cherish the experience that the older guys have. In young, cool bars, people maybe don’t want to be served by someone who looks like their grandfather – but when you do, it’s a different experience. I saw an event where they had three old London-Italian bartenders up against three young bucks from the London scene.

Halfway through, the young bar was so-so; meanwhile, the old guys’ bar was packed with young women. These old Italian guys were absolutely working, and you just think, you can learn a lot from this about how to treat people, how to make them feel good.”

The industry is certainly marketing itself to a younger generation - but this young gathering certainly seemed convinced by the wisdom that it should look to its past to help guarantee its future. Only time will tell.

Alcohol is also getting a tough time from a health perspective too. “Some of that is justified and some of it’s not,” says another.

“But when you can pick up a case of whatever you drink in your local supermarket for a lot less than in a controlled environment like this, you’re asking for trouble. It’s not a level playing field, so why can’t the government take action on the prices that supermarkets are charging? The licensed premises get a bad time, in terms of binge drinking, but the 4 | Aug 2009

27

INDUSTRY NE WS

Spin the Bottle Whether you use the term FAB, (flavoured alcoholic beverage) RTD, (ready to drink) or PPS, (prepackaged spirit), there’s no getting away from the fact that the controversial ‘alcopop’ is here to stay Alcopops, as we know them today, were introduced to the UK in 1995 in the shape of rival alcoholic lemonades Two Dogs and Hooch.

Their instant success was followed with alacrity by tens of imitators and a ferocious backlash from the media and tabloid press.

Despite this, and largely due to highly successful media campaigns, alcopops have become a standard option for the unsnobbish or younger drinker.

The most popular include Bacardi Breezer, Smirnoff Ice, Archers Aqua, Morgan’s Spiced Gold and WKD. The introduction of Smirnoff Black Ice – which is a less sweet version of Smirnoff Ice and aimed at the male market – was launched as an alternative to lager, meaning that guys also jumped on the alcopop revolution.

Originally an Australian invention, the alcopop is a blend of alcohol with pop in the older sense of the word; a sweet, effervescent fruit drink. They are broadly fruit drinks fortified with alcohol — a more formal name for them is alcoholic lemonades 28

4 | Aug 2009

— usually with about 5% of alcohol by volume, which makes them rather stronger than most beers.

Possibly the most popular on the Irish market, Bacardi Breezer is about to launch their 100 Calories range in pineapple, available this coming August. The brand continues to target their loyal audience of 25-35 year old women, focusing on at-home comsumption. The marketing spend includes eye-catching new packaging which aims to bring each of the different flavour’s ‘personalities’ to life, while new flavours will be launched throughout the year, with orange scheduled for release in late 2009. Irish women are forever conscious of their weight, as the canny people at Bacardi realise, with Tiernan O’Morain, Marketing Development Manager for Bacardi Breezer commenting, “we are delighted with the introductioon of the Pineapple 100 Calories range...consumers are responding to the fact that we are still able to deliver the same great taste...but at only 100 calo-

ries.” We’ve no doubt that the Bacardi Breezer Pineapple 100 Calories range will prove a huge hit with the female market. Available in 4 packs from €9.99 with ongoing euro saving promotions, keep an eye out for these sure-to-bebig sellers.

The industry may not favour the term ‘alcopop’ but whatever term you decide to use for these hugely popular drinks, it’s obvious there’s a growing market from them amongst Irish women, and possibly some Irish men, too.

Freestyle Cocktails

“Freestyle cocktails are simple to make. They can take as little as 14 seconds to prepare! All bar staff have to do is pour a measure of the desired cocktail, add the mixer and garnish – as easy as making a gin and tonic! The Freestyle Precision Pourers, available with the starter pack, make this even more straightforward as they are engineered to release exactly 5cl of liquid, which means that you know that in each bottle, there are a definite 14 measures ensuring tight stock control for you and great tasting cocktails for your customers.

INDUSTRY NE WS

“The introduction of Smirnoff Black Ice – which is a less sweet version of Smirnoff Ice and aimed at the male market – was launched as an alternative to lager, meaning that guys also jumped on the alcopop revolution”

Archer’s Peach Schnapps The word schnapps derives from the old Norse word ‘snappen’, meaning to snatch a gulp. This is where the traditional way of drinking schnapps in Europe as an ice cold, short drink comes from.

Schnapps originates from Northern Europe where combining the rich, sweet flavours of spring and summer fruits with spirits produced from corn, provided a tasty combination enjoyed at all times of the year.

One of the best known and versatile brands of schnapps comes from the British company Archer’s, which produces Archer’s

Peach Schnapps, along with other variants, such as cranberry & lime schnapps.

First launched in 1986, Archer’s Peach Schnapps (23% abv) with its rich body, aromatic nose and deep, creamy peach flavour is one of the best selling liqueurs in Great Britain, Australia, South Africa, Greece and Ireland.

It is a staple in classic cocktails such as the Fuzzy Navel or its derivative the Hairy Navel (just add a measure of Smirnoff vodka) and can be substituted for tequila in a Long Island Ice Tea cocktail. Archer’s is a great way to bring a little summer to any cocktail.

All Seasons Cocktail 35ml vodka 35ml Archers Peach Schnapps 10ml grenadine 10ml Blue Curacao Build over ice in a Collins glass, stir, and top off with 7UP

The Freestyle cocktail portfolio consists of 10 lines, which, when blended with a mixer, can produce over 12 different cocktails and, because they don’t need to be refrigerated, Freestyle bottles need only a little room on your bar shelf. Even a small bar shelf can fit Freestyle and give your bar the colour and fun that goes with a cocktail”.

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BARTENDER VISITS

Pint of Plain?

We take a look at the more salubrious bars Dublin has to offer We’ve all spent days (and nights) partaking of the wonderful atmosphere in Dublin’s oldest – and finest – pubs, but what of the more modern bar? In the naughties, Dublin is no longer known for just its traditional and classic pubs, such as Grogans, or The Long Stone. Dublin now offers bars with a more modern feel, sleek designs and colourful décor. Consider The Globe, The Morrison or Pravda; all modern bars attracting an essentially young, european crowd, eager to spend their cash and sample the delights on offer. Over the last ten years, Dublin pubs have been the launching spot of music bars with a difference - making space for dance floors and DJs – while the city’s latest movers and shakers show us how it’s done.

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BARTENDER VISITS

The Church

F

The Sycamore

D

ublin’s newest members club and roof top bar has fast become one of Ireland’s most desirable venues, offering an intimate and wonderfully chic environment through a series of relaxing lounges, a gallery space and an open-air penthouse bar. Add to this the dedicated personal service and the result is a perfect haven, by day or night. Membership is by invitatation only and is accessed from a private lobby on Sycamore Street,

ollowing extensive restoration over a seven year period, this list 1 building finally reopened its doors in December 2005 to much acclaim, and more recently won first prize in the category for Best Old Building, in the Dublin City Neighbourhood awards. The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin. Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window. The Church is a very unique venue, in that it’s located in the heart of Dublin’s city centre, and offers five very distinct settings, on four levels. As well as the main bar, BBQs are held on the Terrace on summer evenings – weather permitting, of course! The Gallery restaurant, which features the beautifully

restored organ, is very elegant and is guaranteed to make any occasion special, while the Cellar & Tower Bar is perfect for private parties. Several important historical figures are associated with St Mary’s, including Arthur Guinness and Sean O’Casey, and Lord Norbury – the man who ordered the execution of Robert Emmet in 1798 – is buried within the grounds.

in the heart of Dublin’s Temple Bar. The 4,500 sq ft Sycamore extends across the top three floors of The Purty Kitchen and club members can access the lobby and use the club lift by swiping their digital membership fob. Furnished in an eclectically casual style, the club is open daily from midday serving a light menu and offering a full bar and hot drinks service. Wi-fi enabled, the club suits a range of daytime uses from business meetings through to lunches

and events. With a capacity for 250, the club definitely come into its own after dark. The top floor bar features a stunning oval aperture, with heated seats and restored brick feature walls. The gallery space is curated by Karen Regan, with new exhibitions mounted regularly. The uber-trendy Sycamore is open Thursday through ‘til Sunday from 5pm until 2.30am.

Members can reserve tables in their preferred area by chatting with manager Paul Smith.

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BARTENDER VISITS

The Porterhouse North

O

ne of our favourite all-time northside bars, The Porterhouse North has a now legendary reputation as a sports-friendly bar, which is handy since it’s located just minutes from Croke Park. Whether you’re going in for some good food before heading down to Croker or you are looking for a big screen to watch all matches live, The Porterhouse North has the biggest screen in the area and has all sporting occasions shown from Gaelic to Rugby and Soccer. Since its opening some 5 years ago, The Porterhouse North has been welcomed by both the Glasnevin community, and its surrounding areas. Designed by Frank Ennis (co-owner and architect behind the building of all Porterhouse bars) The Porterhouse North has the trademark wooden floors, exposed beams and convivial bar staff familiar to the

other pubs in the chain and serves great food, daily, from 12noon, and 12.30 on Sundays. There’s also a first-class beer garden, perfect for those long summer days. Every Friday night, The Porter-

house North winds down from the week with chill out sessions from 6-10pm and then picks up the beat again with a DJ every Friday and Saturday night from 10pm!

The Crystal Bar

T

he Cyrstal Bar at south Dublin’s Beacon Hotel has been described as “a slice of Miami on Dublin’s southside”, and after our visit we have to agree. Contemporary in style and innovation (we’d expect nothing less from this highly-rated hotel) The Crystal Bar is the ideal meeting place with two very distinctive atmospheres. Winners of both Best Hotel Bar in 2007 and Best Style Bar in 2008, the evening tone here is candlelight mellow, setting the stage for a glamorous evening to gather with friends or enjoy pre/post dinner drinks. During the day The Crystal Bar is a bright and

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4 | Aug 2009

airy place to visit, dine al fresco or meet and entertain business colleagues. Serving fine wines, designer beers and elegant cocktails from a truly extensive range of brands and drinks, we can recommend the after work cocktails at the competitive price of €8.50, with complimentary Thai tapas for groups of 6 or more. The after work menu is available between 6-7pm at €21 per person, and lunch is served daily.

The bar really shakes on a Friday night with the Tony D RnB Smooth Grooves event, serving up a mix of classic Soul, cool Rnb, Retro and Disco, from 7pm till late.

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FOREIGN ASPECT

Harry’s Bar ... A Pearl In Venice

By Johnnie Craig

Born out of a bartender’s simple act of generosity, Venice’s legendary Harry’s Bar is still pulling in the tourists – and the celebrities – almost 80 years later…

I

f there’s one bar in the world that appears to trade solely on its reputation, it’s the original Harry’s Bar in Venice. Year in, year out, tourists from all over the globe flock to visit this bastion of traditional Italian hospitality and quality - and, downturn or not, that shows no sign of stopping.

Its unassuming appearance, free of gaudy neon signposts and flashing lights, belies its incredible history. Since it opened almost 80 years ago, it has played host to

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some of the most famous writers, artists and aristocrats of the 20th century, all smitten by its atmosphere of elegance, as well as its famous cocktails and cuisine.

The writer Ernest Hemingway, for example, reserved his very own corner table from 1949, and he later set several scenes of his novel Across the River and Into the Trees in his beloved bar.

Other distinguished guests over the years have included the conductor Arturo Toscanini, inven-

tor Guglielmo Marconi, Charlie Chaplin, Truman Capote, Orson Welles, Aristotle Onassis and Peggy Guggenheim. Film director Woody Allen also dined there the night before his Venetian wedding to Soon-Yi Previn.

The story of Harry’s Bar began around 1931 when a young bartender at Venice’s Hotel Europa, Giuseppe Cipriani, met a young Bostonian gentleman named Harry Pickering. Pickering had been a long-time regular at the

FOREIGN ASPECT

bar but, at one point, seemed to stop coming quite suddenly. When Cipriani enquired of Pickering why he no longer frequented the bar, the American explained that he was now penniless, as his family had cut off his funding due to their perception of his recklessness and drinking.

Cipriani kindly loaned Pickering about 10,000 Italian lire - about $5,000 U.S. at the time. Two years later, Pickering returned to the Hotel Europa to repay his debt – and a lot more besides. According to the company’s website, Harry Pickering said: “Mr. Cipriani, thank you. Here’s the money. And to show you my appreciation, here’s 40,000 more, enough to open a bar. We will call it Harry’s Bar.” The premises that sprung from this warm little anecdote is located on Calle Vallaresso, close to the famous St Mark’s Square. A year after it opened, Giuseppe Cipriani’s son was born, and he named the newborn Arrigo – the Italian version of Harry. It is now run by Arrigo Cipriani, in conjuction with many of his family members; and, crucially, little has changed since his father’s time – the emphasis is still very much on good, traditional quality.

Like his father, Arrigo Cipriani sticks by his three fundamentals of customer satisfaction: quality, a smile and simplicity. “The trick,” he’s happy to tell his patrons, “is not to impose yourself on the customers.”

So much for atmosphere, but Harry’s Bar is also the home of two legendary food and drink creations. Its signature cocktail is the Bellini, a long mix of Prosecco and fresh peach purée, which was invented by Giuseppe Cipriani some time between 1934 and 1948.

It’s named after the Venetian artist Giovanni Bellini, after Cipriani noticed the drink’s unique pink colour was similar to that of a toga worn by a saint in one of Bellini’s paintings. The cocktail’s popularity spread quickly, mainly via Harry’s Bar’s subsequent New York premises, and is now enjoyed worldwide.

However, the original Harry’s bar insist that theirs, made with fresh peaches and not concentrate, is still the best. This is not, by any means, a trendy or fashionable bar - at Harry’s, they deal almost exclusively in classic cocktais: Manhattan, Rob Roy, Whisky Sour, and their famous martini, which they only serve with an olive if the customer really insists.

Its other famous creation is culinary is not one for the faint of heart – or wallet. Carpaccio has since become a byword for any meat or fish served rare, in thin slices. However, its origin goes back to 1950, when an Italian contessa visited Harry’s Bar

and informed Giuseppe Cipriani that she was under doctor’s orders not to eat cooked meat. Cipriani presented her with thinlysliced raw beef dressed in a mustard sauce, and he once again named it after a painter, Vittore Carpaccio, who had studied under Bellini. The dish is still served in the same way at Harry’s, along with many other traditional, home-style Italian favourites.

Today, Harry’s Bar’s reputation remains very much intact, right down to the dazzlingly high prices, which might put off many a prospective punter but which are seen as a guarantee of quality and excellence. Add to that the fact that the Venetian premises is now the hub of a global empire, with branches in such far-flung places as Hong Kong, Moscow, London and Miami, it’s a minor miracle that the original Harry’s Bar has survived the ravages of time and the pitfalls of modernity to retain its original, humble, old-world Italian charm.

Harry’s Bar, Calle Vallaresso San Marco, Venezia Tel: 00 39 41 528 5777

www.cipriani.com

4 | Aug 2009

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A round-up of the must-see events happening in your town...

Beer; Perfect with Food

Bacardi returns to Electric Picnic The Bacardi B-Live arena is back at this year’s Electric Picnic and is set to heat up the festival weekend. Drawing an eclectic mix of music through collaborations from world class DJs, musicians, live vocalists and percussionists, the Bacardi B-Live arena promises to create a legendary festival atmosphere. There will be plenty of big names performing over the Electric Picnic weekend and mixing skills won’t be confined to those on the decks, with the Bacardi B-Live bartenders on hand to demonstrate their flair by serving up the classic Bacardi Mojito as well as all the latest and most refreshing cocktails all weekend, so be sure to try one of them.

Electric Picnic takes places 4th, 5th and 6th September, www.ticketmaster.ie

Diageo, Heineken and Inbev - Ireland’s three leading brewing companies – have come together to launch a campaign aimed at encouraging Irish consumers to revaluate their perceptions of Ireland’s favourite alcoholic beverage. The campaign, which will be rolled out over the next three years, will initially focus on beer as the perfect accompaniment to food. Overall, the campaign is intended to inform the consumer that beer is a product with a diverse range of styles and flavours. The campaign will include beer and food evenings with international visiting experts, as well as a guide to enjoying beer, which is being distributed to customers through Irish pubs and offlicences. The campaign recently launched

their first ever Beer Natural Academy at Taste of Dublin, where they educated some 30,000 visitors about the brewing revolution in Dublin. See www.beernaturally.ie for more info. (Pictured is John Kennedy, MD Diageo, Chef Richard Fox and David Ford, MD Heineken.)

Summer Wines The bar trade is coming under increasing pressure to hold on to punters, particularly with companies such as www. dublindirectwines.ie going from strength to strength. Offering an extensive list of services that includes wine tasting, corporate events, gifts, wine for weddings and a nationwide delivery service, (and don’t even get us started on the exclusive selection of fine wines) the savvy people at www.dublindirectwines.ie are breaking the classical and traditional image of wine, while attracting a broad customer base. New offerings for summer include Syrah, Cinsault Rose 2008, and Muscat Petit Grain, a sweet white, which is well worth trying.

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4 | Aug 2009

Hook signs with Arthur Guinness Fund Campaign

Broadcaster George Hook joined a long list of high-profile Irish names when he added his signature to the Arthur Guinness Fund, in Café En Seine recently. This significant milestone brings the Arthur Guinness fund to €625,000 just four weeks into the campaign. For every signature, Guinness & Co will donate €2.50 to the Arthur Guinness Fund, which will be active from September 2009. Previous campaigners have included Rugby internationals Paul O’Connell, Brian O’Driscoll, Peter Clohessy and Shane Horgan, as well as Irish Soccer International Stephen Hunt and Hurling legend Brian Whelahan. George is pictured in Café En Seine with model Andrea Roche and Business Development Manager for Guinness, Eamon De Burca, at the announcement that Guinness & Co have captured 250,000 signatures in just one month, in a bid to reach 1 million signatures through the summer months for the Guinness Signature campaign.

Political Cabaret: Just for Laughs There’s no news greater than the inevitable impending doom so Levianthan – who specialise in political cabaret – have decided to offer us some extra special laughs in its Summer Satire Special. Upcoming Leviathan events include Mind Field & Electric at Stradbally (Sept 4-6th), Science Gallery,

Pearse Street (Sept 23rd) and The Button Factory, Temple Bar (Sept 30th). In association with Sycamore Club, see www. sycamoreclub.com for more information

A round-up of the must-see events happening in your town...

W H AT ’ S H A P P E N I N G

The Guinness Experiences These unique experiences form part of the global Guinness celebrations – marking 250 years since Arthur Guinness signed the 9,000 year lease on the St James’ Gate brewery, in Dublin.

The experiences include an unforgettable trip into space aboard Sir Richard Branson’s Virgin Galactic Spaceship, a journey to the depths of the sea in the world’s first Guinness deep sea bar; and an exclusive gig in an intimate studio setting with multi-platinum recording artists The Black Eyed Peas. To con-

tinue the celebrations, on 24th September millions of Guinness supporters, consumers and celebrities from around the world will raise a Guinness to Arthur and unite in a remarkable global celebration. The day itself has been named Arthur’s Day and celebrations will take place in Dublin and around the world. Launched on 1st July, this is the first consumer promotion held in markets around the world for the Guinness brand and the lucky winners will be announced later in the year.

Bigger, Better and Funnier Than Ever!

Southern Comfort Crawdaddy Stage The Southern Comfort Crawdaddy Stage is set to amaze at Electric Picnic this September. Festival goers: prepare to enjoy some genuine New Orleans hospitality combined with high octane, Mardi Gras fever. Returning to Ireland’s hottest festival for the fifth year, the Southern Comfort Crawdaddy Stage is renowned for bringing the best of new and old-school acts to music lovers in Stradbally. Over the last five years, the stage has welcomed the likes of Ham Sandwich, Cathy Davey, Modest Mouse, Damien Dempsey, The Undertones, as well as PJ Harvey and Gang of Four. The line-up for 2009 is being kept closely underwraps but is set to be the best yet! With an eclectic line-up of entertainment worthy of any Bourbon Street bar, and some taste bud tantalising Southern Cocktails on the menu, the Southern Comfort Crawdaddy Stage at Electric Picnic 2009 is not to be missed!

Now in its 6th year, the Bulmers International Comedy Festival has become one of the top five comedy festivals in the world, playing host to the cream of international and Irish talent.

Taking place in various venues across Dublin for three weeks from September 6th, the line up includes Michael McIntyre, Fascinating Aida, Rich Hall and Otis Lee Crenshaw; the hugely popular Jimmy Carr; rising comedy star Stephen Lynch; red hot American acts Janeane Garofalo and Al Madrigal; from the Axis of Evil Maz Jobrani; The Rubber Bandits; Dublin’s 98 Toll Trolls, and many more. We’re told that over the course of the coming weeks further acts will be added to the bill so be sure to check out the brand new festival website for all the exclusives and latest, www.bulmerscomedy.ie Ps, don’t forget to catch the legendary Miss Behave at the closing party.

4 | Aug 2009

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CLASSIFIEDS

C L A S S I F I E D Artificial Trees

S E C T I O N

Business banking

(8am - 6pm) Thurs: (8am - 8pm) Sat: (8am - 12.30pm)

Sallynoggin Bank of Ireland Business Banking Trees Company Kileary, Nenagh Tipperary, Ireland Looking good…

Tel: 067 – 40 111 Mob: 087 – 285 0447 Email: info@treescompany.ie …is easy with Web: www.treescompany.ie Bulfin Commercial Contact: Ray Nugent

Interiors

Concept Design ● Build Bar● & Hotel ●Refurbishments Bar Interiors ● Restaurants ● Hotels ● Shop Fronts ● Nightclubs & much more.

3rd Floor, 40 Mespil Road, Dublin 4 Business Manager: Margaret Nolan Tel: 1890 818 265 Email: margaret.nolan@boimail.com www.bankofireland.ie/business Bank of Ireland Business banking services include current and deposit accounts, overdrafts, term loans, mortgages Asset finance, foreign exchange facilities, stockbroking, and investment fund management services.

●

Contact us for a free brochure & a competitive quote.

Building Concepts Ltd 28 Ballymacarrett Road Belfast BT4 1BT Tel: 028 90732100 Fax: 028 90732101 Email: ken@building-concepts.com Web: www.building-concepts.com

Canopies & Blinds Allshades Blinds Broomhall Business Park Unit 10, Block 1 Rathnew, Co Wicklow Tel: 0404 – 20344 Fax: 0404 – 25225 Mob: 087 – 220 1600 Email: Diana@allshadesblinds.ie www.allshadesblinds.ie

Cash & Carry

Bulfin Pub Interiors Tel: (0505) 22277 Fax: (0505) 24905 Web: www.bulfinpubinteriors.com Unit 10, Ashbury, Roscrea, Email: info@bulfinpubinteriors.ie Co. Tipperary.

Roscrea, Co Tipperary. T: 0505 22277 Design & Manufacture Specialists www.bulfinpubinteriors.com • Pubs • Hotels • Nite Clubs • Restaurants • Shop Fronts Quality Craftsmanship Commercial & Private Interiors

Sallynoggin Road, Dun Laoghaire, Co Dublin Tel: 01-2354500 Fax: 01-2354550 Opening Hours: Mon, Tues, Wed, Fri: (8.30am - 5.30pm) Thurs: (8.30am 8pm) Sat: (8.30am - 12.30pm)

Galway Tuam Road, Galway Tel: 091-786600 Fax: 091-786601 Opening Hours: Mon, Tues, Thurs, Fri: (9am - 6pm) Wed: (9am - 8pm) Sat: (9.30am - 12.30pm)

Limerick Park Road, Clare Street, Limerick Tel: 061-444700 Fax: 061-444701 Opening Hours: Tues, Wed, Fri: (9am 6pm) Mon, Thurs: (9am - 8pm) Sat: (9am - 5pm)

Waterford Keanes Road, Tycor, Waterford Tel: 051-392800 Fax: 051-392801 Opening Hours: Tues, Wed, Thurs: (9am - 5.30pm) Mon, Fri: (9am - 8pm) Sat: (9am - 1pm)

Cork Ballycureen, Airport Road, Cork Tel: 021-4522100 Fax: 021-4522250 Opening Hours: Tues, Wed, Thurs, Fri: (8am - 6pm) Mon: (8am - 8pm) Sat: (9am - 1pm)

Cashflow Services Ballymun St Margarets Road, Ballymun, Dublin 11 Tel: 01-8835100 Fax: 01-8835111 Opening Hours: Mon, Tues, Wed, Fri: (8am - 6pm) Thurs: (8am - 8pm) Sat: (9am - 12.30pm)

Robinhood Robinhood Industrial Estate, Clondalkin, Dublin 22 Tel: 01-4194200 Fax: 01-4194331 Opening Hours: Mon, Tues, Wed, Fri:

Trade First 11 Bath Avenue, Sandymount Dublin 4 Tel: 1850 200 605 Email: info@tradefirst.ie Web: www.tradefirst.ie

4 | Aug 2009

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CLASSIFIEDS

CaTERING EQUIPMENT

Bulmers Ltd. Kendermar Ltd Unit 23 Blanchardstown Corporate Park Ballycoolin, Dublin 15 Tel: +353 1 8855855 (4 lines) Fax: +353 1 8855861 Email: sales@kendermar.com Kendermar are a fully Irish owned company, specialising in supplying many leading hotels, restaurants, bars, hospitals and nursing homes with crockery, cutlery, glassware, cooking utensils, cleaning products, disposables, menus, coasters, guest amenity products and also in-room supplies for hotel bedrooms.

Annerville, Clonmel, Co. Tipperary Tel: +353 52 72100 Fax: +353 52 72256 info@bulmers.ie www.bulmers.ie Bulmers Original Cider is the flagship brand of Clonmel-based drinks company Bulmers Ltd. and is the brand leader in the Irish cider market. Bulmers Original Cider is a year round choice for consumers.

The Bulmers portfolio includes the Bulmers Pint Bottle – the biggest selling bottled product in Ireland; the Bulmers 330ml longneck; the Bulmers 500ml Can; the Bulmers 1 Litre Bottle and the new Bulmers 750ml Bottle.

Commercial Insurance

Edward Dillon & Co., Limited Estuary House, Block P7 East Point Business Park Fairview, Dublin 3, Ireland Tel. +353 (0)1 819 3318 Fax: +353 (0)1 819 3355

Febvre and Company Limited, Highfield House, Burton Hall Road Sandyford Industrial Estate Sandyford, Dublin 18, Ireland Tel: +353 (0)1 216 1400 Fax: +353 (0)1 295 9036 Fax: +353 (0)1 294 1278 (orders) Web: www.febvre.ie

Cassidy Wines Ltd FBD Insurance FBD House, Bluebell, Dublin 12 Tel: 1890 617 617 Email: info@fbd.ie Web: www.fbd.ie

Drinks Distributors

Barry & Fitzwilliam Ltd Ballycureen Industrial Estate Airport Road, Cork.

Phone: 021 – 432 0900 Fax: 021 – 432 0910 Email: info@bandf.ie Web: www.bandf.ie Products: Teachers (Scotch), Jagermeister, Blue Nun, Rémy Martin(Cognac),Tio Pepe (Sherry), Faiveley, Stoilchnaya (Vodka), Vladivar Vodka(Vodka), Piper Heidsieck, Courvoisier (Cognac), Cointreau(Liqueur), Charles Heidsieck, Jim Beam (Bourbon), Sourz(Liqueur), Pol Roger, Harveys Bristol Cream (Sherry), Wines, Glen Ellen, Cockburns (Port), McGuigan , Bols (Liqueurs), Mont Gras, Corona, The Famous Grouse(Scotch),Michel Lynch, Killbeg gan (Irish Whiskey), Guigal.

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Magna Drive Citywest Business Campus Dublin 24 Tel: 01 – 466 8900 Fax: 01 – 466 8932 Email: contact@cassidywines.com Website: www.cassidywines.com Products: Oyster Bay, Marqués de Cáceres, Yalumba, Oxford Landing, Gallo Family Vineyards, Jim Barry, Henschke, Vasse Felix, Gaja, Pio Cesare, Candido, Barone Ricasoli, Heidsieck, Nautilus Estate, Castillo de Molina, Bodegas Catena Zapata, Argento Wine Company, Domaine de la Vougeraie, Bouchard Aîné et Fils, Waterford, The Winery of Good Hope, Bellingham.

Fourcorners Unit B03, Nutgrove Enterprise Park Nutgrove Way Rathfarnham, Dublin 14 Tel: 01 – 495 2008 Email: sales@fourcorners.ie www.fourcorners.ie

Gleeson Group

Diageo Ireland St James Gate, Dublin 8 Tel: 01 – 453 6700 Fax: 01 – 408 4810 www.diageo.com Main Brands: Guinness, Smirnoff, Baileys,

Gordons, Harp, Carlsberg, Budweiser, Bud Light, Smithwicks, Smirnoff Ice, Captain Morgan, Bushmills, Johnnie Walker. Ketel One, Tanqueray, Talisker

16 Cherryorchard Industrial Estate Ballyfermot, Dublin 10 Tel: 01-6269787 Fax: 01-6260512 Email: info@gleesongroup.ie Web: www.gleesongroup.ie Brands: Wines – Gleeson Wines, Canti, Vina Tarapaca, Jacquart, Ironstone, Vergelegen, Sandalford, Caves St Pierre, Grant Burge, Cheval Noir, Garveys Sherry, Churchills Port.

Spirits – Merrys Whiskey, Optima Sambuca, Camus Cognac, Merrys Cream Liquer. Sierra Tequila, Schotz Schnapps. Beer – Bavaria, Duvel, Weihnstephaner, 1795 Budejovice Pivo, Maredsous, A Chouffe, Vedett, Menabrea, Warsteiner. Cider – Adams Irish Cider, Devils Bit Cider, Pippins

CLASSIFIEDS

ther actions that should be taken to reduce or eliminate smoking or its effects; organise research and disseminate the results and coordinate a national inspection programme in cooperation with the health boards.

Irish Distillers Pernod Ricard

Richmond Marketing

Simmonscourt House, Simmonscourt Road, Ballsbridge, Dublin 4 Tel: 01 – 212 9000 Customer Care: 1850 774 748 Fax: 01 – 212 9001 Email: info@idl.ie www.irishdistillers.ie www.pernod-ricard.com

1st Floor Harmony Court, Harmony Row, Dublin 2 Tel: 01 – 643 6431 Web: www.richmondmarketing.com Brands – Miller Genuine Draft, Tiger Beer, Kopparberg (Pear, Mixed Fruit, Apple & Lime, Pear Non Alcoholic), Peroni, Pilsner Urquell, Red Bull, Evian Water, Carpe Diem

Offices in Dublin & Wicklow Tel: 0404 – 42832 We Specialise in liquor licence transfers so whether you are looking to purchase a liquor licence or sell one we are here to assist you.

We are an experienced team who work to tight deadlines such as court dates. Essentially once you have contacted us we proceed with negotiations on your behalf and furthermore liaise with your legal firm thus ensuring that you have no further concerns.

United Wine Merchants Ltd Unit 5 Silverwood Business Park 70 Silverwood Road, Craigavon Co. Armagh BT66 6LN Tel: 028 3831 6555 Fax: 028 3831 6444 Email: sales@unitedwines.co.uk Web: www.unitedwines.co.uk

Government Organization

Products: Erdinger, Krombacher, Stoya, Bishops Finger, Hackenberg Pils, Perrier, Budejovicky Budvar, Weiss Bier & Hornet Scrumpy

Professional graphic design & print service.

Magazines, brochures, corporate identity, stationery and lots more.. ..Call us now for a quote.

Grocery Suppliers

Gem Pack Foods Ltd Damastown Way Damastown Industrial Park, Dublin 15 Tel: +353 (0)1 811 9466 Fax: +353 (0)1 811 9470 Email: info@gempackfoods.ie Web: www.gempackfoods.ie

NOREAST Coes Road Industrial Estate Dundalk, Co Louth Tel: 042 – 933 9858 Fax: 042 – 933 6370 Web: www.noreast.ie Email: sales@noreast.ie

Creative Mediaworks Tel: (0404) 69449 Mob: 086 1937405 Email: info@creativemediaworks.ie Web: www.creativemediaworks.ie

LLT

Liquor Licence Transfers

GrAPHIC DESIGN

Office Of Tobacco Control Willow House, Millennium Park Naas, Co. Kildare Tel: +353 (0)45 852 700 Fax: +353 (0)45 852 799 Email: info@otc.ie Web: www.otc.ie The establishment of the Office of Tobacco Control is one of the measures put forward in the Towards a Tobacco Free Society Report published in 2000 and contained within the Public Health (Tobacco) Act 2002 and 2004. The Office was set up on an administrative basis pending legislation and received statutory status in May 2002, the main function of the OTC is to advise the Minister for Health and Children, and assist him or her in the implementation of policies and objectives of the Government, on the control and regulation of tobacco products generally; to advise the Minister on any fur-

Premier Foods Ireland 2nd Floor, Cape House Westend Office Park Blanchardstown, Dublin 15 Tel: 01 – 640 7000 Fax: 01 – 640 7080 Email: marketing@premierfoods.ie Brands - McDonnell’s Curry, Hartley’s, Chivers, Sharwood’s, McDougall’s, Erin Soup, Saxa, Bisto, Ocean Spray, Birds.

CLASSIFIEDS Let us save you money.

HEAting

Flogas Ireland Ltd Dublin Road, Drogheda, Co.Louth Ph: 041 – 983 1041 Fax: 041 – 983 4652 Email: info@flogas.ie Web: www.flogas.ie

Soft Drinks & Juices

CWS-boco are market leaders in linen rental, washroom & hygiene solutions, workwear rental and dust control mat rental. Our innovative and comprehensive offering makes us the ideal partner for your business.

Our ‘all-in-one’ solution will save you money and time, through combining several supplies into our all-inclusive service.

Washroom & Hygiene

call 01 898 3883

www.cws-boco.ie

Britvic licensed wholesale

CWS-boco Ireland Ltd.

Kilcarbery Business Park, Nangor Road Clondalkin, Dublin 22 Phone: +353 (0)1 630 5000 Web: www.britvic.ie

Unit 3A & 3F, Block 71 The Plaza Park West Business Park, D12 Tel: +353 (0)1 898 3820 Fax: +353 (0)1 898 3805 Mobile: +353 (0)86 170 2908 Email: julie.mcminn@cws-boco.com Web: www.cws-boco.ie

Products: 7UP Free, Club Orange, Club Lemon Britvic 55, Britvic Juices, Cidona, Club Mixers, Energise Energy, Energise Edge, Mi Wadi, Pepsi, T.K., J20, Ballygowan, WKD.

DUST CONTROL MAT RENTAL

LINEN RENTAL

WASHROOM HYGIENE

Products: linen rental, washroom dispensers, work wear rental and dust control mat rental.

Tea & Coffee Suppliers Bunzl Irish Merchants Flogas – Natural Gas Dublin Road, Drogheda, Co. Louth Ph: 041 – 987 4874 Fax: 041 – 983 4652 Email: info@flogasnaturalgas.ie Web: www.flogasnaturalgas.ie

RVR.ie – Energy Technology Experts Kenmare, Co. Kerry Tel: 064 – 41344 Customer Service: 0818 313 003 Email: info@rvr.ie Web: www.RVR.ie

Signs & Display

Clearview Signs Unit D11, South City Business Centre Whistetown Way, Tallaght, Dublin 24 Tel: 01 – 452 1885 Fax: 01 – 452 1885 Email: artwork@clearviewsigns.ie Web: www.clearviewsigns.ie

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Bunzl Irish Merchants Malahide Road, Dublin 17 Tel: 01 – 816 4800 salesenquiries@irishmerchants.com Web: www.irishmerchants.com

Malahide Road Dublin 17 Tel: 01 – 816 4800 salesenquiries@irishmerchants.com Web: www.irishmerchants.com

Work wear & Uniforms

Mary Coppinger Limited Kenco Coffee Company Tel: 01 – 605 2600/605 2695 Ciaran Geoghegan 086 – 813 2507 Fax (01) 6052626 Email: info@kencocoffeeco.ie Web: www.kencocoffeecompany.co.uk

Till Rolls & Labels

P E L Sales Ltd Aisling House, Unit 4 Kylemore Park South, Dublin 10 Tel: 01 – 626 8000 Fax: 01 – 626 6500 Email: sales@pelsales.ie Ireland’s largest independent Supplier of till rolls to the Retail Trade. Visa rolls, Printed Till rolls & Chip & Pin rolls are a specialty.

WORKWEAR RENTAL

Unit 2, Frankfield Ind Est Frankfield, Cork Tel: 021 – 431 5818 Email: orders@marycoppinger.com Web: www.coppingers.com

2 0 0 8 I N T E R N AT I O N A L RED WINEMAKER OF THE YEAR.

Wolf Blass beat the best from around the world, to be awarded ‘International Red Winemaker of the Year’ at the world’s largest wine competition - the prestigious 2008 International Wine Challenge held in London. Another peak performance.

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