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Contents
INTRO
NEWS/REVIEWS
a word from the source Know your drink, love your drink, drink your drink and have a drink
Keeping you in the know
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SHAKEN & STIRRED
TRAVELLER
Is it a bird? Is it a plane? No, it’s just more irrelevant info to help you get a leg over.
Alexis Glamour Food This is more of an experience than whats in front of you!
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FEATURE
RECOMMENDED
To flirt and why it’s everywhere
The Bagott Inn You know you want to be the Bartender
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BARS IN BRIEF
SPIRIT EXPLAINED
A pinch of pubs, a dash of bars topped off with a shaking of clubs.
Absinthe… Can u really see green fairys?
Publisher: Mark Buckley
[mark@drinkonline.eu]
Asst Editor: Kevin Condon
[kevin@drinkonline.eu]
Advertising: Neill Kinsella
[neill@drinkonline.eu]
PR: Sarah Bohan
[www.engageireland.com]
Design: Scriptorium Design
[www.scriptorium.ie]
Photographers: Mark Buckley, Daniel Beard, John OReilly Contributors: Rebecca Evans, Paul Vreize, Mark Lynch, Slim Denby, Laura Smelter, Rafael Agapito, Darren Costello. Special Thanks to: Neville Weir, Lauren Dowling, Tracey Nelson, Laura Down, Michael Fogarty, Jeff Carty, Angie Crisp, Brian Matherson to all the bartenders who drank with us. Magazine 12 Botanic Ave, Drumcondra, Dublin 9 t: 085 – 134 9564 e: info@drnkonline.eu w: www.drinkonline.eu
supports and encourages responsible alcohol consumption.
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22 WWYLN?
If you haven’t tried something new lately, now is your chance.
Haven’t I seen you somewhere before?
for more information visit drinkaware.ie welcomes any contributions from our readers. is a free publication and can only be distributed through selected venues. Views expressed in Drink do not necessarily represent the opinions of the editors or publishers. No responsibility is accepted by Drink 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 All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication”.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. Please do not litter.
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Magazine © 2008
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MIXOLOGY
drinkaware.ie
[ E D I T O R I A L > ]
Whistle for your puppy, not your drink So, you are at the bar and it’s pretty hectic. The bartenders are running around like blue-arsed flies and you are growing more thirsty as the seconds tick by. How do you get served next, or at least as quickly as possible? Now, I realise the staff behind the bar sometimes miss you or serve that guy beside you who has just arrived when you have been standing there patiently for five minutes and sometimes you might feel that you should have bought a lotto ticket, instead!
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But, unfortunately, there are a small minority of people who believe that the staff are there for solely their benefit, and theirs alone. With clicking of fingers and waving of €20 notes, which has it’s place and we all know what you get for that!! With such gestures, you do get noticed but you don’t get served, merely ignored and loathed, and rightly so! To those staff who have been subject to such inconsiderate treatment: I feel your pain. To those of you inflicting that treatment: you know who you are now bloody well stop it, your doing yourself or anyone else any favours. Now that i have that off my chest, can I please have 2 Mojitos and a one of those drinks you made for her!
News Giving you the facts and nothing but the facts Tow me a Texan A new spin on dial-a-driver has bee adapted by Texans. Tipsy Tow is a safe alternative to drinking and driving. The Tipsy Tow program is designed to provide drivers with a way to get home safely if they have been drinking. The AAA Texas dispatches a tow truck and the driver is driven and the vehicle towed home for free up to 10 miles. This would be the only time you’ll be happy to see your car on the back of a tow truck.
How about tax-deductible bribes ? The Tel Aviv District Court has ruled, in a precedent setting decision, that bribes amounting to $860,000 paid to government officials in a foreign country to promote a deal will not be considered an expense recognized for taxation purposes in Israel. Judge Magen Altuvia said in justifying his decision that, although the bribe was paid overseas and related to overseas activity, nevertheless, “the country’s values do not stop at its borders; if bribe payments are allowed as an expense, the Israeli tax paying public becomes a partner in these foul acts.” Bertie are you reading this?
Big Mac biggest symbol of globalization The Big Mac menu, the most famous dish of the American fast-food restaurant
McDonalds, is composed of about twenty ingredients and is therefore the best symbol of globalization. This is according to South African researchers. The scientists from the University of Stellenbosch have analyzed the ingredients of this menu, which exists of a hamburger, french fries and a cup of coffee. “We have discovered that this is a meal containing over twenty different ingredients, with their roots tracing back over the entire globe. It includes potatoes, originating from South America, flour and onions from the Middle East, coffee from Ethiopia and mustard from India”.
Now official: Mother of all Pies! In Germany a Schwarzwalder Kirsch pie established a world record. The pie is now officially the biggest pie in the world and is to be implemented in the Guinness Book of Records. This was made public by the proud baker last Tuesday. The giant cake weighed a stunning 3000 kilos and measured a 10 meter diameter. To produce this monster the baker had to use at least 5600 eggs, 110 liters of Kirschwasser liquor, 700 liters of whipped cream and 800 kilos of cherries. It appears the pie was made in 2006 for a theme park in Southern Germany, but received official notice in the Guinness book just this week. It is said that 16.000 people enjoyed a piece of the “Mother of all Pies”.
Drink Chasers Feedback from our valued and not so valued readers. We love you all.
It cost me less to get a flight here from London, then it did for the taxi back to my hotel!! Go Figure!! [Anon – SMS] Is it just me or all does the Guinness better when you have just been running to get out of the rain? [John – Email]
Great Info, if you could just follow me to other cities, I would know exactly where to go. [Anon – SMS]
Logging onto www.drinkonline.eu * SUMMER IS COMING!! * Summer Lovin’ Beach Parties * Heading down to KOH in the Italian Quarter * Drink Magazine Belfast (Of Course) * Bushmill’s Distillery Tour (Fantastic) * London Bar Show on the 17th June * Tonic Bar & Café in Black Rock
Drink Community What’s happening in the drink world!
der Interview>
Bartender Interview Name: Darren Costello Age: 28 Bar tendered: ThunderRoad Café (since Sept. ’99)
Favourite drinking story: Drinking till 7am in the far north of Finland in the snow, with a competition starting at 11am. Needless to say I didn’t win!
Grey Goose Cocktail Pack We are giving you the chance to win this VIP Grey Goose cocktail case
Dream bar: Employees Only in New York. A superb bar located in the Tribeca area on the lower west side of Manhattan. I try and go here whenever I visit friends in New York, and each time I go in they remember me, even with 6-month gaps. Oh and it is owned by the bartenders so you know they have a vested interest in making top quality drinks. Also the food is very good. Favourite Tipple: Maker’s Mark or
Win this very informative and valuable resource, Beer and Cider In
Ireland: The Complete Guide by Iorwerth Griffiths and Published by Liberties
Kettle One on the rocks
1st Drink: Poitín, I shudder thinking about the mess I got myself into! Favourite part of the trade: Designing cocktails that people really enjoy and changing peoples’ ideas of certain drinks, as in getting them to like a gin drink when they said they hated gin! Bane of the trade: People not saying please or thank you.
Dinner for you! Win a dinner for 2 in Temple Bars , Hugo’s, 6 Merrion Row Dublin.
Most embarrassing drunken tale: Now, why would I go and tell you that story???
How often do you pick up over the bar: Extremely rarely, when there are attractive women at the bar, it’s usually too busy!!!
Here at Drink Magazine, we would like to invite everyone to our world. In 2008 we will be hosting a range of events, including cocktail competitions, product tastings, VIP parties and guest speaker nights. All designed to give you, the consumer, everything you need for a great night out! You’ll never guess what... Drink Magazine works with some of the most creative and talented freelance writers from around the world. We are now looking at getting some fresh blood. So, if you have a passion for the bar industry and want to spread the word, we would love to hear from you.
Get Your boots, Becks your on! For all you bartenders out there, we are looking at forming mini football league, so if you and some of your drink swelling peers would like to get involved please send us an email at football@drinkonline.eu
Brazilian Summer Tasting The Next Drink Tasting Notes session will be held at 7pm @ the and our subject will be the Brazilian National Sprirt, cacaha so you would like to join us, please get in touch, there are very limited numbers. For more information on anything on this page please contact Mark here at Drink, on mark@drinkonline.eu or check us out on Facebook (Mickey Sagatiba) or Bebo (DrinkMagazineD)
ld Bushmills 10yr O nificantly sweeter than most Scottish
malt. Sig ts of vanilla, An excellent single Smooth, with hin th a strong nose. wi , ginners, and a rts be pa for ter t un co citrus abound. No ht lig d an at, pe chocolate, rs in it’s range. step beyond othe
La Fee – Bohemian
La Fee Bohemian tastes like what a good ab sinthe should taste. It ha sa strong minty flavo ur that is not drowne d out by aniseed as it is in the Parisian . A refreshing drink, and not to o bitter, although it benefits from a little ad out the full flavour. ded sugar and water to bring The alcohol is notic overpowering wh eable but not en diluted to arou nd one part in fou r.
Becks
Becks is a 5% German beer. It has to be one of the best beers which is widely available anywhere. It is drinkable, smooth and tastes fresh. In my opinion it has a fresher taste other beers of the same strength. It tastes more full bodied than other beers like Budweiser. The perfect beer if you like your beer strong and clean tasting.
COURVOISIER VS
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COURVOISIER VS is aged longer to give a more distinctive character and a more rounded taste. This Cognac is the ideal partner for all your taste experiences: with ice, with tonic, and for all your cocktails. It has a rich and fruity aroma, with a fresh and oaky balance.
Toilet Etiquette We have all experienced the dilemma: you’re out for a couple of quite shandies after work, and 3 hours later, you haven’t just broken the seal you have ripped it to shreds. No longer able to maintain any level of style, grace or dexterity, here’s an idiots guide to toilet etiquette. With your equilibrium all but gone I recommend the standard slash technique. Stand with feet shoulder width apart one hand on wall, one hand on shaking duty. Just lean in, but not too far, remember no one like the taste of urinal lollies.
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Always fight the urge to talk. Because the guy next to you will never appreciate it. Hygiene wont be an issue with all the alcohol you spill on your hands during the rest of the evening should keep this area disinfected for days to come. And finally boys remember more than 3 shakes is a wank.
Rule number one ladies never and I repeat NEVER let anything touch the floor whether it be your handbag, your knickers, or even your knees. This may sound like a hard thing to do but please remember that’s what friends are for. It is not unusual to find more than one to a cubical, but I cannot stress to you enough how important it is that you know these people. When it comes to the business end of things ladies you must always remember what your mother taught you, never make contact with the seat. There are 2 methods of tackling this arduous task. Number 1 the “squat and hover”, fairly straight forward, although after the last round of shots not necessarily an option, but if you do choose to use this tried and tested method, you’ll either need to place both hands on either wall to provide stability, or if there is a hook on the back of the door you can hold on for dear life with one hand and hold your skirt in the other. That takes us to number 2 which I loving call the “single sheet tango” this involves the time honoured art of decoupage with toilet paper on the toilet seat. But as with all crafts this isn’t easily mastered and one wrong placement can make the sheets fall in like dominoes. If you are fortunate enough to get your placement perfect next comes the landing, which causes another substantial obstacle. So remember boys and girls etiquette always has its place so happy drinking!
Top 10 Signs . that you ll smell like
a Brewery in the morning
If you’re anything like the team at DRINK you’re in tune with your drunken side. And what’s more, no matter how drunk you are there are certain ‘happenings’ you notice that act as a type of drunkenness indicator. Here are just some aspects that the advanced drinker’s aware of. [1] You think something’s wrong because the room stopped spinning. [2] You go to brush something from your shoulder and it turns out to be the floor! [3] For the first five minutes of your shower, no water hits the tub, because it is absorbing into your dehydrated skin. [4] You fall down a flight of steps and don’t spill a drop of your beer. [5] People say, “You’re too drunk!” And you’ve just begun the evening. [6] Five beers have just as many calories as a burger, so there’s no need for dinner. [7] The glass keeps missing your mouth. [8] You can focus better with one eye closed. [9] You have your own special piece of cardboard to sit on in the park. [10] You have to hold onto the grass to keep from falling off the earth.
[ T ra v eller > ]
Alexis Glamour Food Stadsfeestzaal Antwerpen Meir 78, Antwerpen
Alexis Glamour Food (AGF) is an experience in just entering the building. Situated in the middle of a shopping centre, you could be forgiven in thinking that you would be served a day old panini and an instant coffee, but you would be mistaken!
As for the drinks list, Alexis outdoes itself and most of its peers within a four-block radius. Once you choose a place to hang for the evening, you’re presented with a little cloth-bound bible of imbibing, with wines corralled into varieties (by the glass and
An excellent snacks and meals menu rounds out the attractions, with a wide selection ranging from saganaki and tiny salads to
more substantial options for lining partying stomachs. The service is second to none, too, with attentive staff who never stoop to grovelling or hovering unnecessarily over your table. So, in other words, while the logo is cute, the innards are handsomely grown-up - just how you like it.
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Masses of chandeliers twinkle from the high ceilings, sitting among the bare boards like glitter casually tossed about by a Victoria’s Secret artistic director. The bar hovers in the middle of the room, its wares trussed up for all to see; unlike many bars whose modus operandi seems to be “My bottom shelf boozes, let me show you them”, this sort of design feature makes sense - as it does here – especially when you’ve got something to show off.
bottle), then beers, softies, spirits and cocktails, it takes the thinking out of the start of the night (and won’t require more than you can muster come the end of the night).
“Always do sober what you said you’d do drunk. That will teach you to keep your mouth shut.”
Shaken & Stirred
... Ernest Hemingway
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[01] Bar Trick
[02] Word of the Month
Take two small shot glasses and fill one with Kahlua and the other with milk. Ask someone to put the contents of one glass into the other and vice versa without pouring any out, or putting one in their mouth. They may, however, use their driver’s licence.
Lager: A type of beer we all know and love, perfect any time but ideal for the hotter weather. It literally means ‘store’ in German. This amber nectar was first produced to be kept over summer in cold storage.
Solution: Place the licence over the top of the Kahlua and turn upside down so on the glass of milk without spilling. Then slide the licence slightly to the side and allow the milk to gradually fill the Kahlua glass and vice versa.
[03] Pick ’em up! “Call me Fred Flintstone – I’ll make your Bedrock!”
[04] Hangover Cure Everyone has to try some form of aroma-
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therapy in his or her life, even if you don’t believe in it. So why not give this one a go next time you’ve had a big night. Four drops each of sandalwood and lavender essential oils added to a warm bath. The worse that can happen: you find yourself relaxed. The next step, you’ll be wearing crushed velvet with lace trim.
[05] The Natural Birth Control Excessive drinking can decrease the amount of testosterone in a man’s body and cause impotence. Whereas on the planet of Venus, birth control pills slow down the rate at
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which alcohol is eliminated from the body. That means that alcohol hangs around longer in women on the pill. Maybe an indicator of cragginess with both sexes.
[06] Honorable Glassware
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[07] Joke
[08] Did You Know?
There were three pigs. The first pig went to a bar, ordered a drink and gulped it down and went to the bathroom and then left. The second pig went to the same bar, ordered a drink and gulped it down and went to the bathroom and then left. The third pig went to the same bar, ordered a drink and gulped it down and was just going to leave and the bartender asked if he was going to the bathroom and the third little pig said “No I’m the little pig that goes weee weee weee all the way home”.
The presence of food in the stomach slows the rate of alcohol absorption. However the amount of alcohol absorbed remains unchanged. So this means eating before drinking helps you to not get as drunk as fast, not that you won’t be getting as drunk as you would on an empty stomach. Confused? Just eat before you go out. You’ll make less of a fool of yourself.
[09] Obvious Law to Pass Ohio state law prohibits getting a fish drunk.
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As the picture of class and hospitality, it was the Vikings who arguably did it the best. They used the skulls of their enemies as drinking vessels. Certainly drives home the point of victory and power. And the large round shape of the skull would provide for optimum swirling for increased oxidisation.
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Bars and Flirting isn’t one to blow their own trumpet, but the pick up lines at the front of this magazine are pretty dam good. Already thousands have “got lucky” and prospered from ’s sleazy bar guidance. But one can’t live on pick up lines alone. There are more tools needed to tame the ‘other’ beast. Bar flirting is a full time job and it runs rife throughout all our bars and clubs. One always has to be on the ball, constantly monitoring the scene, assessing the situation, checking oneself. Tough work, especially for the uninitiated. If you can’t “pick up” and you think you’ve tried everything, don’t worry; what follows is the inside scope on bar flirting procedure. If you don’t want to pick up and you think you’re above it all, think again. Flirting is
primal; it’s in your roots (‘scuse the pun). So my advice to you is just go with it, and unleash that inner animal. What follows is some insight as to the proceedings of the bar flirting game.
It’s up to the individual to project their availability across the bar. Research proves it’s not the best looking people in the bar who get approached. It’s those who most blatantly display their primal need. So all you aesthetically challenged, now there’s no excuse. Pasty? Freckles? Le génege? Balding? Blemished? Please, don’t tell me. Get your wrists and eyes out. There’s no excuse. Know by the scathing masses as the sluts and sleazes of the bar world the availability of the person is first noticed in their eye
movement. Bars and clubs with a long bar seem to be the prime locations for attracting the needy and greedy. Why? Because it’s perfect for parading you ultimate “come to bed eyes” and seeking out an appropriate mate. The best bet here is to hold contact for a little longer than expected, then pull away. An age-old trick which I’m sure we’ve all mastered. The advice to guys on the “Get Girls” web sight is to really ‘melt her with your eyes’. This one probably best left up to the professionals me thinks. Try it and you’ll probably by removed for being a psycho killer. Failing to master the appropriate eye movement, gestures are the next best thing. A little more subtle, so you must pay attention. This will give insight into every person in the bar’s thoughts. The beauty of gestures is people don’t generally know they’re doing it. A shrug of the shoulder is to exhibit the neck and show submissiveness. If you see this one, you’re in! Opening up the wrists and presenting palms up is also a dead giveaway. That’s right, all those ladies lined up along the bar with their elbow propped up, chugging away on a cigarette, showing their wrists, are keen as beans. Hand gestures and eye contact are all well and good in the scientific, textbook flirting world. But the modern day game is tough. For a start it’s no longer boy likes girl, she batters her eyelids, he buys her a drink and it’s all white picket fences and 2.4. Girls now play the field just as strong as boys. And girl may not necessarily like boy. She might like her, whereas he likes him and him. All very confusing. But if you run into a bit of trouble just go with in and put it all down to experience.
But it’s the classy cocktail joints that take the most work. Every movement is imperative to winning. The prize here is very rarely a tangible partner, it’s more
just the recognition (beyond getting looked up and down type) from…well anyone really. For the ladies, showing some skin is a must. Think glam glam glam! The men: designer clothing, slightly effeminate with an arrogant twang. In these situations the male/female role seriously comes into play. The woman resort to grooming themselves, low level touching and over the top laughing. The men are even more ridiculous with their demonstration of social status. Men tend to flash money around and talk about cars and occupation. Fascinating! The games played throughout all bars and
clubs aren’t particular to sex or sexual preference. We’re all guilty of giving in to these primal urges. If someone starts talking to you who is the most revolting looking creature, admit it, you’re flattered. We all love to flirt and be flirted with. It’s a healthy part of life and an integral part in finding an appropriate mate. So before you get desperate and drop Spanish Fly in some unsuspecting’s drink, try laughing a little and buy the chosen other a drink. And if your not feeling up to it, just watch the masses at work. It makes for very amusing entertainment.
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One major obstacle to overcome is the differing protocol from bar to bar. I’ve been in some bars where the only device needed is lots of alcohol and bad commercial music. Just enter the dance floor and it’s first in first served. There’s no sham in going back for seconds and thirds. Not the most elegant display of human behaviour I’ve seen, but hey, each to their own.
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[ R E C O M M E N D E D > ]
Peploes 16 St Stephens Green Dublin 2 Tel: 01 – 676 3144
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So we decided to blow the bank. Not literally, but it was time for a meal out where we weren’t looking at the prices before deciding what to order. And so to Peploes. Located in the belly of one of those fine buildings on St Stephens Green its cavernous and slinky and exudes luxury. I perched myself at the bar first & had a glass of wine while waiting for Mr. X to arrive. Once he fell through the door soaking from his dash through a sudden downpour we were shown to our table. Staff were on the ball & were swift to offer homemade breads & olive oil to nibble on while we sifted over the menu. I opted for a French onion soup while Mr X went for the smoked salmon. Both decidedly tasty, with my crock of soup wining the toss for favourite. For mains I
chose a lasagne of haddock & crab, which was more a layered plate of perfectly al dente fresh ingredients intermingled with smooth silky sheets of pasta. And boy was it to die for. My fish was cooked just perfect! Mr X opted for the venison which was all butch and masculine. Way too strong for me, but he was grinning with happiness – knowing I wouldn’t be stealing any. Plates were left sparkling clean as every little bit was scooped up with groans of pleasure. With a knowing nod from our charming waitress we took a 15 minute break before opting to share a sticky toffee pudding. One that oozed decadence. We were stuffed! Two fine double espressos rounded off a wonderful evening. Coupled with two glasses of a cheeky little sauvignon blanc for me and a lip smacking bottle of Rioja for him, our bill came to €. Was it worth it? Most definitely! Am already starting to save for our next visit.
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[ R E C O M M E N D E D > ]
The Baggott Inn 143 Lower Baggot Street Dublin 2 Tel: 01 – 661 8758
Have you ever sat in your local watching the barman run around like a blue arsed fly thinking ‘I could do that’? Well now, thanks to the Baggot Inn, you can! Having recently refurbished the venue, the owners of the Baggot Inn decided it was high time they gave the deserving Irish punter something different. Their solution – self service.
pouring the ‘black stuff’ (its poured in two parts) the Baggot Inn has been kind enough to provide excellent support staff who will show you how the professionals do it. This place really has it all. If you’ve worked up an appetite pulling all those pints then why not try the kitchen. And before you ask, no, they don’t let you make your own food – that would be a slippery slope to all sorts of drunken shenanigans. Why not try
traditional roast breast of turkey and Limerick ham, with herb stuffing, port jus and cranberry sauce or the “The Baggot burger” a succulent Irish beef pattie, Swiss cheese, tomato, floury bap and French fries. Who’d eat roasted nuts with a menu like that, eh? All hail the Baggot Inn, a revolution…no wait, a revelation…no, a revolvement. Ah, that’s write aint it. I knew it was a good idea to have come in here to write this.
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Now before you get too excited at the possibility of jumping the bar and running amuck between the kegs there’s a couple of things you need to get straight. Chugging on a bottle of Mickey Finns and dancing on the bar might go down a treat with the toothless gimps in your local but not here, alright! The Baggot Inn is a classy establishment. Twelve booths have been strategically placed around the pub complete with their own taps allowing average Joe Bloggs the choice of either Guinness or Carlsberg. Ok, so it’s not exactly a smorgasbord of beverages but who cares. These guys are crazy enough to let the mass public pull their own pints. And in case you turn out to be a bit of a handicap when it comes to
b rief > ] in [ b ar s //DM08_[Ire]//Page18//
Brooks Hotel
Floridita
McDaids
Drury St , Dublin 2 Tel: 01 – 670 4000
Irish Life, Mall Abbey Street, Dublin 1 Tel: 01 – 878 1032
3 Harry Street, Dublin 2 Tel: 01 – 679 4395
I’m a firm subscriber to that school of thought that says no hotel bar can ever out do a proper pub. That said there are some advantages. Brooks for example is a bit of a find. Tucked away up Drury Street you’d hardly know Brooks was there giving the place an air of exclusivity. Jasmine might sound like an exotic receptionist but she’s actually the hotel bar where you’ll find a fine range of premium spirits and cocktails on offer. When you leave you’ll be able to say you spent the night in Jasmine, (wink, wink, nudge, nudge, know what I mean guv’nor). The other great thing about drinking in hotels is that you can make like a rock star without actually having to pay for a room. It also means you can try the food in the hotel restaurant without being a guest – in this case Francesca’s. Excellent nosh it is too. Now if you’ll excuse me, I’m off upstairs to park my Lincoln in the pool.
A slice of Latin fever in a city that just has a fever! Found on Lower Abbey St. its admittedly a bit out of the way, but well worth the trip down. With amazing cocktails (I advise the Tobacco Old Fashioned) and beautiful food you will leave here with a spring in your step. At times the music can be deafening and the drinks a little slow to arrive from the super-friendly floor staff. That is made up for the fact that the music is fantastic (even if you do not like Cuban salsa) and the drinks are divine. There is possibly one of the best smoking areas upstairs that can even be rented out with barbeques and your own chef! Go hotstep your way down to the Irish Life Mall and dance the night away.
This is one of Dublin’s classic pubs. Located on Harry St., just off Grafton St., McDaids is one the of the last of a dying breed in the the city centre. No faffing about with cocktails, no ear-splitting music, what it does offer is a mean pint to the always busy crowd. Popular with both tourists and students, the place is usually busy so don’t expect a seat as soon as you enter! The beer is excellent and the service is very good, considering how busy they can be sometimes. There is a wee snug upstairs if the crowds are getting on your nerves, so you can retire to be with your thoughts if needs be!!!
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Hotel Bar Whiskey Range Mon – Sun 9.30am – 11pm Yes 10 R, 12 W Yes Yes
score: Atmosphere: Service: Products:
*** *** ****
recommends: Glass of
Coctail Bar Cuban Cigar Boutique Mon – Thur 12.00am – 23.30pm Fri 12.00am – 02.30am Sat 17.pm – 02.30am Yes 12 R, 15 W, 7 Spk, 15 Vintage Yes Yes
score: Atmosphere: Service: Products:
** *** ***
recommends: Must have a Mojito
Pub Traditional Live Music Mon – Sun 10.30am – until late Yes 4 R, 4 W No No
score: Atmosphere: Service: Products:
*** *** **
recommends: Pint of the black stuff
Sin Theatre Bar
The Stags Head
International Bar
Sycamore Street, Temple Bar, Dublin 2 Tel: 01 – 633 4232
1 Dame Court Dublin 2 Tel: 0 1 – 671 3701
23 Wicklow Street, Dublin 2 Tel: 01 – 677 9250
Theatre bar?! What the hell is a theatre bar? Such a title conjures images of drunken thespians slamming tequila whilst shouting ‘Stella’ at the top of their lungs. Drink simply had to investigate. Imagine our disappointment when Sin turned out to be more nightclub than theatre. It appears the theatre title may have something to do with appeasing the late licensing laws. Always a good thing of course – this place is open 7 days a week till 3:30am. Located just off Dame Street Sin is ideally situated in Temple Bar opposite the IFI and with a classy interior to boot this place has all the sophistication and class one could want from a night out in Dublin. (In other words it doesn’t attract masses of girls from Essex dressed in pink Stetsons trying to get their mate Shazzer laid one last time).
I don’t think this fantastic bar has been painted in the past 100 years, not that it needs to be. High ceilings and tall mirrors behind the bar add to the old-school feel of the place. Busy in the evenings, it can get quite loud but only with the murmur of conversation, this is another bar that doesn’t play music. This is an ideal place for one of those “Ah, just a couple of pints” nights that we all know head south after about midnight! The staff are friendly and quick, and taking into account where in the city we are talking about, the prices are quite reasonable. Bear in mind that they are closed on sundays. Located in Dame Court, just off Dame St.
The International Bar is best known these days for its Stand up Comedy nights which now run every night of the week. The comedy shows are run from the upstairs part of the bar while on the ground level and one floor below you find a no-frills pub that’s perfect for dragging your mate into ‘for just the one’ after you’ve met them in the street. It’s relaxed atmosphere and friendly staff might encourage the one drink to become a bit more and while the décor might not have changed since the 70’s, its comforting to know that every time you walk into the place it will be exactly how you left it the last time.
Type: Feature: Hours: Food: Wine: Cocktails: Functons:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Nightclub VIP Room Mon – Sun 5pm – until late Yes R, W Yes Yes
*** ** ***
recommends: Getting a good spot on the dancefloor
score: Atmosphere: Service: Products:
** *** **
recommends: Having a chat to the guy at the bar
Traditional Comedy Club Mon – Sun 11.00am – 11.30pm Peanuts and Bacon Fries 3 R, 3 W No No
score: Atmosphere: Service: Products:
*** *** *
recommends: A quiet pint with friends or try the comedy upstairs
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score: Atmosphere: Service: Products:
Pub Traditional Live Music Mon – Sun 10.30am – until late Yes 4 R, 4 W No No
Making the Ordinary - Extraordinary! “Professional, Innovative, Stylish......
!” Graeme Mcneill, Business Development Manager Bacardi-martini ltd
ESTD.
2005
Events
Media - design
Training
• • • • • •
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Licensed events Coprorate parties Weddings Receptions Product launches San-greal Experience day
Advertising Brand promotion Product development Bar & Station design
Bar training courses Art of the cocktail Service training Profit enhancment Labour management San-greal ‘Overture’ Openings!
*****Completing both corporate and independent work please contact us for more details***** San-greal Bartending Ltd 10 The Boulevard - Wellington square - Belfast - BT7 3LN Tel: 02890 647 902 - Mob: 0773 247 8455 - E: info@san-greal.com
www.san-greal.com
[ T a s tin g
d out that el of three this edition, when they foun There was no need for bribing our pan oundings u for this evening, In the tranquil surr Cream Liquors were on our tasting men , discussing Bar. The range of Liquors were exposed of the Front Lounge, down in Temple well. looking at what was in the bottles as packaging, reputation and hype also Read on to find out how they faired.
Baileys Irish Cream
note s > ]
Cream Liquors
Coole Swan As known for its marketing as its taste, BAILEYS Irish Cream amazingly accounts for more than 50% of all spirits exported from Ireland.
Laura notes that “the chocolate aftertaste is wonderful” Gus notes how it’s caramel sweet finish, with Darren adding: “it’s coats the tongue and roof of the mouth!”
Coole Swan is the newest Irish cream liqueur available, distilled with an Irish single malt whiskey, combined with fresh double cream. Gus suggests it’s very smooth, while Darren thinks it “smells like Vanilla ice cream”. Laura thinks it’s like drinking in the clouds.
Testers
Laura
Baileys Caramel Irish Cream Mozart – White Chocolate
Was a swirl of crème caramel added to the Baileys Original recipe, going to do it for our panel. Darren suggests that he could think of some nice cocktails it would be good for, while Laura suggests that there is no mistaking the caramel flavours. Gus likes it’s extra caramel flavour.
Dar ren
Gus
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White Mozart Chocolate Liqueur is a blend of white chocolate with cream, refined with genuine bourbon vanilla. Laura suggests that it is far too sweet to have on it’s own. While Gus comments on his love of chocolate and how it hits the spot and Darren mentions how the chocolate is very evident.
re v ealed > ] [ s p irit //DM08_[Ire]//Page22//
Was it the eccentric properties of absinth that turned all Parisian artists mad, or was it the combination of syphilis and laudanum that ran rife at the time? Either way, absinth went from being the drink of the heroes to a cheap degenerate and at one point, total extinction.
Like Benedictine, Pernod and vermouth, absinthe is an herb liqueur, utilizing macerated herbs like wormwood, aniseed, fennel and lemon balm, along with high alcohol content (75% or 150 proof). Originally these drinks were essentially medicines. The herbs were steeped in alcohol with the end product intended to warm and cure ailments. Absinthe, is much more famous for its use by Parisian bohemians, writers and painters in the mid-nineteenth century, such as Van Gogh, Rimbaud and Baudelaire and the effect absinth had on these long term users. Absinthe’s medicinal fabrication soon faded when the drinking masses began to fall off the perch. Its psychoactive properties have long been debated, but nevertheless it has been banned in many countries since the early 1900s when a reefer-madness-esque public outcry occurred due to its identification with the bohemians and a burgeoning spectre of alcoholism in Europe. Absinthe, La Fée Verte (the green fairy, due to the addition of chlorophyll) was traditionally drunk in a curious manner, wherein a slotted spoon containing sugar was balanced on the glass of absinthe, over which water would be poured, thus sweetening the bitter herby taste, while rendering the absinthe a creamy green as the essential oils precipitated out of the mixture. Conversely the sugar could be dipped into the liqueur, then lit, caramelizing the sugar which dripped into the absinthe. The latter is the most recent method and originates in Poland, where absinthe is still available, albeit slightly different from the heavyweight stuff the prolific French were privy to.
With today’s absinth the alcohol is as high as ever, but the chemical which is presumed to be the cause celebre of so many artists of yore, Thujone (of the wormwood plant), is only present in a fraction of the strength it used to be, so you may not go write “The Drunken
Boat” or paint “Starry Night” after drinking Polish absinthe. As a matter of fact, though some have attributed Van Gogh’s trippy painting technique to absinthe or absinthism, there is another theory that he may have suffered from acute xanthopsia (yellow vision) and coronas (glowing haloes around objects) due to digitalis intoxication. So maybe absinthe is not the nasty character after all, not to say that his excessive consumption didn’t have any affect on his work. Toulouse-Lautrec is another artist who found solace in the drink. Hanging out in the Moulin Rouge with women of dubious character, absinth was a favourite of this deformed dwarf and was the subject matter of many of his paintings. It was these actresses, prostitutes and artists who personify the seedy underworld that absinth became
associated with. Nowadays absinth is still available but in a lesser form. Polish absinthe can currently be bought for around $150, while the higher quality (though not higher Thujone content) Spanish absinthe can go as high as $300 or more. These prices can be lowered significantly if the bottles are bought in any sort of bulk. And as for legal status, absinthe is only controlled as a food, which means it cannot be produced legally within the US, but can be produced under guidelines in Europe, so it is fine to have some down
under, though there are blanket laws forbidding the import of psychoactive substances which may complicate matters here. You can legally make your own in Australia. Artemisia species (wormwood) are attractive perennials and freely available in many gardens, or in seed packets at your local plant shop. In Britain there’s been a resurgence of the popularity of absinthe in recent years, due to a loophole wherein Britain never actually banned it, so it can be legally imported and the reputation it has from its old French days. It’s now used in mixers and drunk straight, and is quite possibly good competition for a flaming Lamborghini when you’re looking to impress with a drink. Beware! Absinthe is making a comeback … so get out you easels and don you favourite STD; the green fairy is back and ready to attend to all your hallucinogenic desires.
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Wormwood, the secret ingredient that holds absinthe’s notorious properties, ironically comes from the German word wermut, meaning “preserver of the mind”. For longterm absinth users it did anything but. In The Hyperreal Drug Archives, Mathew Baggott describes absinth to be “characterized by addiction, hyperexcitability, tremors, convulsions and hallucinations”. It’s often
argued the extremely high alcohol content is to blame for absinthe’s effects. No matter what the catalyst for insanity was, absinth took a large fall from grace and was soon associated with madmen and degenerates. Eventually the French Government outlawed it in 1915 and all other European countries closely followed suit.
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Okay, so the summer is pretty much... em... non-existent but rather than waste what’s left of it giving out come and play in one of our Pop-Up Gardens. Mickey Finn’s gardens will be popping up around the city. Delicious pitchers of Mickey Finn’s, fun games, musical treats and fingers crossed – the sun! Go to www.mickeyfinn.ie, lash in your details and the moment the sun comes out, we’ll let you know where the Pop-Up Mickey Finn garden is.
More information now at www.mickeyfinn.ie
While we are waiting for the sun, try this one at home…
Recipe for Apple Spritzer. What You Need: 50ml Mickey Finn’s Sour Apple, Some Ice, A Long Glass, Soda Water & An Apple Slice Garnish. What You Do: 1. Fill long glass with ice 2. Add 50ml Mickey Finns Sour Apple 3. Top with soda water 4. Stir and garnish with Apple slice
e Mickey the elusiv dary d n a ’s 0 early 190 the legen It was the hed his first bar in Mickey Finns s bli ing o. Today’s Finn esta in Chicag n for quality, know it w o R y e k ssio l fru Whis e same pa al flavours and rea th e r a h s still ming natur people co the finest that only od enough to keep go juices are e!! or back for m
inn F y e k c Mi our S e l p p A olo [ M i x
] g y >
Caramel Apple Pie
Pink Champagne.
1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh Raspberries
15ml Tequila 15ml Butterscotch Mickey Finn 20ml Sour Apple Mickey Finn Shaken over ice then poured into a cooler glass and add Lemonade, add lime wheel to garnish.
Sourpuss Martini
Pink Champagne.
1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh Raspberries
20ml Citrus Vodka 20ml Sour Apple Mickey Finn 10ml Midori 70ml Apple Juice Shaken over ice and strained into a large martini glass, add lime wedge to side of glass to garnish.
Barman: Paul Scallion
Appletini
Venue: SPY South William Street Dublin 2 Tel: 01 – 677 0014
25ml Vodka 25ml Sour Apple Mickey Finn 25ml Apple Juice
Pink Champagne.
Shaken over ice and strained into a small martini glass, sprinkled with cinnamon shaken over top.
Apple Struddle Martini 25ml Sour Apple Mickey Finn 25ml Vanilla Vodka 70ml Apple Juice Shaken over ice and poured into a campus glass. Fresh cream layered on top and chocolate sprinkles shaken over top.
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1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh Raspberries
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Wine in Ireland Ireland’s buoyant economy has contributed to the growth in wine consumption over the past 10 years. Wine is now well accepted and the introduction of smoking bans in on-trade premises has driven at-home consumption. This has resulted in a decrease in the pub trade and expansion of the off-trade.
Table wine sales rose from 1.5 million cases in 1990 to 7.3 million cases in 2005. This growth was experienced both in the commercial segment of the market and in the premium €10-€15 segment. The market is made up entirely of imported wine as there is no domestic production. Bottled wine was the most significant imported product into Ireland during 2004 with 93.4% of the volume and 90.7% of the value. Bulk wine accounted for 3.7% by volume and 2% by value. There is a growing market for quarter-sized bottles (187ml) in on-trade channels as
consumers experiment more with wine and are guaranteed a “fresh” product. Ireland imposes the highest excise duty rates on alcohol within the EU, making wine considerably more expensive than in other EU countries.
Irish Consumers The Irish are famous for their drinking culture. In 2005 the alcoholic beverage market, with the exception of the wine segment, experienced a volume decrease of 3%. The decline in beer and spirit sales has been partly attributed to increases in excise for spirits and the smoking ban’s impact on on-trade
sales. The versatility of wine has proven beneficial and it is emerging as a beverage of choice. The Irish consume an average of 16.8 litres of wine each per annum. With consumption in other non producing countries (eg, UK and Denmark) much closer to 20 litres per annum, there is a strong belief that there is room for growth in this market. Irish consumers are generally pricesensitive. Research has found that Irish women tend to be the main purchaser of wine and they feel more comfortable buying wine in a supermarket.
Distribution and Retailing The distribution split between the off-trade and on-trade is roughly 70% - 30%. It is estimated that 70% of the off-trade is dominated by the big three supermarkets; Tesco, Dunnes and Supervalu. Specialist stores are also a significant sales channel in the market.
//DM08_[Ire]//Page27//
The off-trade stores provide a wide variety of wine for the customer to choose from compared to the small offerings available through on-trade channels. The main driving-force for off-trade sales is the significant price difference compared to the on-trade market.
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For more information contact: info@brinkmanbeverages.ie
MIX OFF – Battle of the Bars Monday 11th February, 2008 South William Bar South William St, Dublin 2
The MIX OFF – Battle of the bars competition was held at the South William Bar on February 11th with great anticipation! For the first time, bars were asked to submit their team to compete against other bars, as a TEAM! All the cocktails were already decided, it just came down to the teamwork and the interpretation that would separate between the bars.
Judged by a trio Raphael Agapito of drink experts, of Crush and Colin Hutton of Diep Le Shaker John Ralph Managing Director of Brinkman Beverages, Greg Akoko
Bar
from Funkin and Matthieu de Lassus from Rhum Clement, competitors battled it out for 3 competitive cocktail making rounds.
Congratulations for winning the title was the Ice Bar @ The Four Seasons, with Mixologists, Bobby Tierney & , whose cocktails impressed the judges with there balance and look. The night was a great success, with everyone looking forward to the next instalment of the MIX OFF.
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of 98fm Louise Heraght y of and Terri Fagan es Brinkman Beverag
20 of Dublin’s top cocktail bars including Ice Bar @ The Four Seasons, The Dylan Hotel, Diep le Shaker, The Mint Bar @ The Westin battled it out in a knockout style format. Each round consisted of 2 competing bars preparing the same cocktail, with only 2 minutes to perfect, appearance and taste before going before the judging panel.
Seasons Ice rney of the Four Winner Bobby Tie inkman Beverages Br of lph and John Ra
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[ W h ere
were
y ou
[01] [02] [03]
[05] [06] [07]
[09]
[10]
[11]
[13]
[14]
[15]
la s t
ni g h t > ]
[12] [01] [02] Dirty Sanchez, [03] Thunder Road Cafe, [04] Pal Joeys, [05] The Morrison, [06] Thunder
us on 085 – 1400 990
[08]
IF YOU WANT TO APPEAR HERE WITH THE BEAUTIFUL PEOPLE MMS
[04]
How to fit all the company services in a half page Ad?
www.scriptorium.ie
A home of design and printing services
[08] Heaven, [09] The Morgan, [10] The Globe, [11] The Front Lounge, [12] Crush Wine Bar, [13] Temple Bar, [14] The Globe, [15] Porterhouse Central
Tel: 085 – 725 2610 | Email: info@scriptorium.ie
//DM08_[Ire]//Page31//
Road, [07] Jodie Marsh @ Heaven,
MATUSALEM IS BEST ENJOYED RESPONSIBLY.
Exquisite Taste EXQUISITE TASTE //DM08_[Ire]//Page32//
In the 1950’s, when Havana was the capitol of glamour and excitement. Matusalem Rum was regarded as one of the finest rums in the world. Today, Matusalem is crafted in the Dominican Republic, and is the brand that garners the most top awards in the international competitions.
A
C U B A N
FOR MORE INFORMATION CONTACT: INFO@BRINKMANBEVERAGES.IE MATUSALEM AND THE SWALLOW DEVICE ARE REGISTERED TRADEMARKS OF 1872 HOLDINGS V.O.F. PRODUCT OF THE DOMINICAN REPUBLIC.
O R I G I N A L
w w w. m a t u s a l e m . c o m