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My name is Tony Mindelli , TM – to my clients. I have a lot of clients. This is a tough town, and when someone has a big job, they want the best. They want me.
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I've just been hired to do a job on a slim little number who works in the drink industry. Her name's Mag. She is a pretty little thing, and she finds it easy to make friends. She's about to make a lot more. A lot of people might not want her to change, but I'm a professional, and the job's a job.
Thing is, I know she's gonna thank me when I'm done.
I'm gonna make her a star. It's what I do.
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
04
05
GUIDE: SEX & DRINKS
SHAKEN & STIRRED
Customers personalities on what drinks they ordered have revealed
Is it a bird? Is it a plane? No, it’s just more irrelevant info to help you get a leg over
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10
INFLUSIONS
RECOMMENDED
Take a base spirit and a flavour and let them make friends!
Hugo’s You know you want to be the Bartender
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BARS IN BRIEF A pinch of pubs, a dash of bars topped off with a shaking of clubs.
[darren.costello@drinkonline.eu]
Advertising: Neill Kinsella
[sales@drinkonline.eu]
Branding & PR: TalentedMinds
[www.myspace.com/mytalentedminds]
Design: Scriptorium Design
[www.scriptorium.ie]
Photographers: Mark Buckley, Daniel Beard, John O’Reilly Contributors: Rebecca Evans, Paul Vreize, Mark Buckley, Slim Denby, Laura Smelter, Rafael Agapito, Jasmine Fiegehen, Morgan Modjeski, Darren Geraghty, Brain Matheson, Chris Gordon. Special Thanks to: Neville Weir, Lauren Dowling, Conor Stapleton, Karena Cameron, Carlisle Rogers, Sarah Fisher, Kirsty Rice, Doug Zinkel, Nikki Castles, Shane Bridges, Tracey Nelson, Johnnie K, Cindy & Jordan 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
SPIRIT EXPLAINED
22 This goes with that
MIXOLOGY If you haven’t tried something new lately, now is your chance.
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supports and encourages responsible alcohol consumption.
drinkaware.ie
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 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. Please do not litter.
Magazine © 2008
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The ultimate wine and food matching tutorial
25
[mark@drinkonline.eu]
Asst Editor: Darren Costello
your feedback on : +353 1 857 4357 Sake… Rice wine that tastes like beer
18
Publisher: Mark Buckley
[ E D I T O R I A L > ]
Roll Call! There has been much talk and some action recently regarding the availability of alcohol, through off licences and the like, with cries of ‘we need to control the issue’ and ‘ban all advertising’. Can this be the answer?? If my vast experience has taught me anything, it is that we are fooling ourselves if we think that anything else but, education, education, education, is the key to our success with the misuse of alcohol in our society. Studies have shown that a glass of wine with dinner can be good for your heart and others say that it will kill you, which if true, and I am sure they both have elements of truth, this should mean that somewhere in the middle should be OK!!
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There is a strong social aspect to why people do this, an underlying culture of ‘getting off your face’ or ‘locked’, is much deeper than a band-aid of higher prices and less availability. We need to break the mould and re-program people to use a drink, not as a the sole purpose of going out but, as a part of the evening, that along with everything else is going to add up to a great night out, that you can remember! This starts in the classroom, teaching kids high values and self awareness, the industry, by better trained staff and better customer care, and finally the community, to not excuse or condone this behaviour. We need to give back a social fabric to society that gives people a reason to celebrate and enjoy life, instead of chasing our tails to keep up, with whom, I am not sure, and educate people with better information and in-turn better choices will be made. This is not an overnight fix; this is something that will take at least 3 - 4 generations, this is a very long term commitment, something that is going to take a combined effort from all parts of the community and until this happens, I see band-aid solutions that will only lead to greater cost in the long run.
News
Giving you the facts and nothing but the facts Morning Bunch
Perfect Home Brew
Where is everyone on a Saturday and Sunday morning these days? Well it seems that The Morrison Hotel has just recently launched its very own fantastic brunch menu which is taking Dublin by storm. So if you want to be where it is at this weekend, stop by the Café Bar in the Morrison Hotel between 12 and 6pm and recover with a morning-after cure of steak and egg or a bloody Mary, which will soon set you right again.
London Bar Show
For more information call The Morrison Hotel at 01 – 887 2400.
* Sundays @ SIN
A Goose’s Pear Grey Goose is delighted to announce the newest addition to its collection of flavoured vodkas, Grey Goose La Poire. The result is a perfect balance of acidity and sweetness, and an elegant vodka that can be mixed or enjoyed on its own.
Nespresso, the premium-portioned coffee innovator is embracing the eternally chic elegance of black with the introduction of the new Le Cube Black. Combining sleek good looks with state-of-the-art technology, the Le Cube Black looks set to excite design aficionados and technophiles alike.
* Outdoor festivals * New cocktail menu at the Morrison Hotel * Stein of german beer @ the Bull and Castle
Drink Chasers
Feedback from our valued and not so valued readers. We love you all.
* Dublin Weather (NOT!) * www.drinkonline.eu
Is there a taxi strike on, lots of people no taxis [ John– SMS]
When r u going to feature whisky, its my favourite [Anon - SMS]
Loved the feature on Bars and flirting! [Ann – SMS]
Drink Community What’s happening in the drink world!
der Interview>
Bartender Interview Name: Marcin Domaszczynski Age: 25 Bar tendered: The front lounge Favorite drinking story: So many of them not realty have one favorite
Dream bar: Perfect set up cocktail bar on a nice tropical island Bali for example Favorite Tipple: Good flavored vodka
We here at Drink Magazine would like to invite everyone to our world. Sharing ideas and good company, you are invited to come and join us and enjoy a great night out!
Get Involved... Drink Magazine will be expanding. We are looking for creative and passionate people to join the Drink team. So, if you are up for the challenge, drop us an e-mail telling us about your skills.
with sparkling water
1st Drink: Mine fist drink that I had ever drunk was shot of vodka on my first communion I thought its water
Grey Goose Cocktail Pack We are giving you the chance to win this VIP Grey Goose cocktail case
Favorite part of the industry: Encouraging people to discover whole beautiful word of premium drinks cocktails etc.
Bane of the trade? Rude customers who shout at bartenders ,dont use please or thank u ,agruing without any specific reson trying get free drink. they real pain in the ass . Most embarrassing drunken tale:
Win a
Diffords Cocktail Book #7
Waking up in other city after foam party with girl twice sizes me. On the way back mine clothes ware soaking wet and bus had full on AC not fun at all. No more foam parties for me.
How often do you pick up over the bar: At the moment not at all since I work in gay friendly bar.
Drink VIP Party! We think it is time for a party! So, Drink will be have a VIP cocktail exhibition, highlighting some of Dublin’s leading bartenders so there skills. The event will be held on 16th September at the South William Bar and will start at 7.30.
Classic Irish Tasting The Next Drink Tasting Notes session will be held at the South William Bar on the 11th August @ 7pm. Our subject will be Irish Whiskey, conducted by The Celtic Whiskey Shop, so you would like to join us, please get in touch.
For more information on anything on this page please contact Mark here at on mark@drinkonline.eu or check us out on Facebook (Mickey Sagatiba) or Bebo (DrinkMagazineD)
Jack Daniels:
the base the world, this is many bars around Sweeter st. re e th tes ra A mainstay in so ich average Joe wh by ey ns (no, it's isk bo ur wh n bo america an standard ody overtones th ur. so notes with less wo ey isk goes great in a wh not a bourbon), it
Skyy Citrus:
Unlike most stand ard citrus vodkas, this goes beyond the mere lemon and lime fla vours. With aromas of red grap efruit and apples and flavour s of the same with a mellow sp ice and rich texture, this stuff rocks. Add to that the funky blu e bottle and you are onto a wi nner. Makes a fab Cosmo.
Pama:
Finally a qulity pomegranate liqueur worth talking about. Sharp floral notes with a deep almost coffee-like tingle on the tongue. This stuff rocks when mixed almost anything, from lemonade to that insane concoction you have in the back of your head. GO! Mix it up!
Saffron Gin
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Saffron Gin is a hand crafted, pot distilled French colonial recipe of eight exotic natural botanicals. It has a complex, yet delicately spicy character, and is fantastically aromatic. A truly memorable gin. Great in cocktails, on the rocks or with tonic.
Top Ten
IF WOMEN DRINK:
IF MEN DRINK:
Beer Personality: Casual, low maintenance; down to earth. Approach: Challenge her to a game of pool.
Cocktails or Blender drinks with umbrella Personality: Flaky, annoying, dizzy, and a pain in the ass. Approach: Avoid her, unless you want to be her cabin boy.
Mixed drinks – no umbrellas, e.g.; Scotch and Coke/dry Personality: Mature, has picky taste; knows what she wants. Approach: If she wants you, she’ll send YOU a drink.
Water Personality: Pretentious and is looking for a serious relationship. Approach: Don’t.
Wine (bottled) Personality: Conservative and classy, sophisticated. Approach: Try and weave Paris and clothing into the conversation.
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Bacardi Breezer, Lemon Ruskie, West Coast Cooler, etc Personality: Easy; thinks she is trendy and sophisticated actually has absolutely no clue. Approach: Make her feel smarter than she is... and you’re in.
Baileys Personality: Annoying voice, bit of a tart. Approach: Stand close and mention the alley next to the pub.
Personality: Hangs around with male work pals or looking to get naked. Approach: Easiest hit in the pub. Nothing to do but wait.
As always, very simple and clear cut Cider: He’s probably under-aged and wants to get laid... Cheap Beer: He’s poor/student and wants to get laid... Premium Boutique Beer: He likes good beer and wants to get laid... Bitter: He’s old, he likes good beer and wants to get laid... Imported Beer: He likes expensive beer and wants to get laid... Guinness: The man is a rapist and will get laid one way or another... Water: He just ran out of money and still wants to get laid... Wine: He’s hoping that the wine thing will give him a Sophisticated image and help him get laid... Vodka or Brandy: Extremely horny hound, would shag a warm scarf... Desperate to get laid... Port: Thinks he’s sophisticated, secretly likes men and wants to get laid... Whisky: He doesn’t give two shits about anything and will hit anyone who will get in his way of getting laid... Jack Daniels: Not as masculine as the whisky drinker, knows all about feminine activities (knitting, crochet etc.) to weasel himself into getting laid... Rum or Tequila: Likes fighting almost as much as getting laid...
je c
te d
ow
s
Shots and Slammers (Tequila, Vodka, Aftershock etc.)
Re
A recent magazine survey, interviewed fifty bartenders and they were asked if they could identify a c Although interviewed separately, they concurred on almost all counts.
Realit y Sh
[10] The Real World: Sarasota, Florida. We picked 7 Seniors to live in a mobile home. [9] Acne wars: 10 teenagers have 10 weeks to get rid of their acne; at the end of each week, the ugliest one gets voted off. [8] Richard Simmons’s Sleepover Funhouse [7] Dinner Warriors: Contestants race to prepare and eat dinner while being bombarded with telemarketing phone calls. [6] Emergency! 8 people with illnesses try to survive in a hospital emergency waiting room with only one coffee machine, one candy vending machine, and one doctor on staff. [5] The World’s Wackiest CPA’s: have 9 episodes divided into 8, watch them go crazy. [4] Microbiology Real World: Seven Strange Bacteria. One Petri Dish [3] Little Brother: Sixteen contestants are locked in the house with annoying seven-year-old who won’t stop asking ‘why, why, why?’ and ‘Can I play?’ [2] Don’t Sit Down! A bus is coming in a minute, I promise!! [1] Deserted Island: Six guys. One nervous goat.
[ T ra v eller > ]
Café Vaudeville 25-39 Arthur Street Belfast Tel: +44 28 9043 9160
One of the more European style café houses in Belfast, Café Vaudeville provides a host of treats with a botanical house feel. Located directly across from the soon to open Victoria Square complex and not far from the up and coming Cathedral Quarter of Belfast, Vaudeville is centrally located and minutes walk from City Hall. The architecture of the Café is probably the most notable feature, the heavy imposing columns and enamelled wood opening up to the spacious main hall. The architectural bright and open atrium is a tropical collection of traditional mahogany hard wood and wall plants. Wrought iron garden furniture provides comfortable seating to this open space, vaguely resembling the conservatory of the close by Belfast Botanical Gardens. And like a botanical house, normally tranquil and peaceful, it is there that the similarity ends. The room is busy and lively and peaks at lunch-time sittings. Sit down table service and counter coffee bar service run in tandem providing light snacks to three course meals and of course freshly ground coffee from the in-house baristas.
The café clientele consists mostly of the over 25s, even on the weekend nights when the main floor is opened up to the discos and DJ’s beats. Overall, Café Vaudeville provides the perfect place to spend the lunch time quick pint, a meet over coffee, luncheon in style,
pour over the days purchases or dance the night away.
Highlights: Conservatory feel, lunch-time atmosphere Overall: Bright, buzzing & dining in style
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Although the name implies a coffee bar, Café Vaudeville also boasts a selection of fine wines and cocktails. Much more chic than cheap, this eatery has superb lunch time treats and salads come recommended. In addition to the alcohol mentioned, the usual assortment of non-alcoholic beverages and beers are also on offer. Indeed according to the Northern Ireland Tourist board ads, you may remember, it was this very same pub that the French lawyer discovered her taste for Guinness.
‘The church is near, but the road is icy. The bar is far, but we will walk carefully’ ... Russian Folklore
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01
02
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[01] Learning Alternative ‘The quick brown fox jumps over the lazy dog’ is commonly believed to be the only English sentence devised to include all the letters of the alphabet. However, typesetters now apparently have another such sentence: ‘Pack my box with five dozen liquor jugs.’
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renowned for their excessive drinking during this time, and it’s thought lead poisoning from the wine occurred, causing mental instability.
[03] Weird Yank Law In Fairbanks, Alaska, it’s illegal to feed a moose any alcoholic beverage.
[02] Roman Debauchery Some attribute the fall of the Roman Empire to wine at the time being stored in vessels made of lead. Roman nobility were
[04] Did you know? As late as the mid-17th century, French
05
07
06
wine makers did not use corks. Instead, they used oil-soaked rags stuffed into the necks of bottles. That’s certainly a sure fire way to guarantee well-rounded flavour in those full-bodied reds.
A fellow came into a bar and ordered a Martini. Before drinking it, he removed the olive and carefully put it into a glass jar. Then he ordered another Martini and another and so on. After an hour, when
08
he was full of martinis and the jar was full of olives, he staggered out. ‘Well,’ said a customer. ‘I never saw anything as peculiar as that!’ ‘What’s so peculiar about it?’ The bartender said. ‘His wife sent him out for a jar of olives.’
[06] Pick ‘em up! (Pick up ice from prospective score’s empty glass, drop it on the floor and crush it) …’Now that I’ve broken the ice, what’s your name?’
[07] Drunken Marriage In ancient Babylon, the bride’s father would supply his son-in-law with all the mead (fermented honey beverage) he could drink for a month after the wedding. Because their calendar was lunar or moonbased, this period of free mead was called the ‘honey month,’ or what we now call the ‘honeymoon.’
[08] Where’s the Fun? In Saskatchewan, Canada, it’s illegal to drink alcohol while watching exotic dancers.
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[05] Joke
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[ F eat u re > ]
Gaining popularity in both bars and at home, infusing alcohol is a great way of creating truly customised drinks. Why settle for what is available in the shops when you could create your own? Basically,
But don’t be fooled into thinking that this is a new phenomenon, or even a modern one. The Russians and the Poles led the way with flavoured vodkas, with each household having its own recipe. The French added pear to their brandies while in Northern Europe schnapps was bonded with spices and fruits. By far, the most widespread infused spirit we have today is gin- in essence a neutral grain spirit infused with a multitude of herbs and spices including, but not limited to, juniper berries, orange and lemon peels, corriander, cinnamon and aniseed.
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Around the world, the most notorious flavoured alcohol is sure to be citrus vodka. Being the integral ingredient in the recently rediscovered Cosmopolitan (thanks Ms. Bradshaw), the market for this particular flavour has exploded. But not to be outdone, many others are growing in, or regaining, popularity, such as raspberry vodka and coconut rum (yes,you are right: Malibu!). But I digress. The examples above may have started out as infused alcohol, but the vast majority have now traveresed into the realm of mass-production. As infusing can produce slightly different results each time, many spirits are either distilled with the flavour, or a chemical flavouring is added during production. This means a labcoat is flavouring your booze instead of someone
with a real passion for the flavour, and that’s where you come into the equation! But what’s involved in the process? One word: osmosis. In a nutshell, the water in the alcohol slowly passes through your flavour base(s) of choice and pulls the sugars out of it, thusly fusing into the spirit. But we are not here for a chemistry lesson, on to the fun stuff: what can you do and how can you do it!
To actually perform your miracle:
Examples of quirky infusions include Earl Grey Tea Gin (Shawn Sugrue- STK, New York) and leather-infused bourbon (Eben Klemm- Primehouse, Chicago), but the only limitation on what you can do in your bar or at home is your own imagination. Vodka is probably the best place to start as it is virtually a blank canvas, but rum, gin, whiskey and even tequila can all produce fantastic results. On the other hand, what are you going to flavour your base spirit with? Fruits such as apples, pears, and strawberries make a good start but what about pushing the boat out a bit more? Impressive combinations can be achieved with more adventurous ingredients such as cedarwood (in rum), rose petals (in vodka), cucumbers (in gin) or leather (in bourbon!). Now don’t taking my word for it, go experiment yourself.
2) Add your flavour of choice 3) Fill any space in the container with
more of your spirit to reduce the amount of air in the container (oxygen can cause additional fermantation which could wreak havoc on your mixture, especially when fruits are being used)
4) Store the liquid in a cool, dark place for as long as it takes, anywhere from a week to a month. Every few days shake the container and test the flavour.
5) When you are satisfied with the
strength, put the mixture through a filter to remove any bits and, if required, add a little sweeter
6) Return the liquid back into your (now clean) container, seal and age for a month in a cool, dark place.
7) Pour the liquid back into the original
(with a new label telling you what’s in it!).
8) Enjoy! From here, you are on your own! Is your new infusion to be drank straight or as part of a cocktail? Is it the base of your drink or does it merely have a small part to play? You now have lots of questions to answer, decisions to make, and a few drinks to consume. Whether you are infusing on a bottle-bybottle basis at home or doing batch lots in a bar, infusing is one of the most creative ways you can stamp your signature on the drinks you make. [Words: Darren Costello]
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So how do we go about actually creating this magic? We have our base liquor and we have our flavouring; how do we convince them to get it on? In fact its quite easy. Along with your base spirit and your flavouring you will also need an airtight glass container and possibly an additional sweetner. As sweetners go, it will have two main effects on the end result: it will cut potential bitterness and it will reduce the alcohol content (whether this is good or not is up to you!). The best sweetner to use is sugar syrup and that is made by dissolving two parts sugar into one part hot water (let it cool before you use it or it may have an adverse effect on your flavouring). But now you have another decision to make: what sugar do you use: brown or white? Maybe honey or maple syrup? Possibly molasses? The number of combinations is growing! Make sure your flavourings are as good a quality as you can get, otherwise the end result will just taste cheap and nobody likes that.
1) Pour your spirit into the glass container
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[ R E C O M M E N D E D > ]
Hugo's 6 Merrion Row Dublin 2 Tel: +353 1 676 5955
You see first impressions and perceptions of a place are critical and can take about 5 seconds before that fat wallet walks past your door. It should tell you what you should expect inside and when you come across Hugo's for the first time you can only smile in anticipation. With an aqua marine blue palate plastered across every visible space Hugo's sticks out like a sore thumb among the drab office and shop fronts of Merrion row. Then your eyes are attracted to the hundreds of wine corks ,displayed in window box like fashion, suggesting a multitude of wines for sale inside too.
There is definitely something French going on round these parts as the menu reads like it should be on the street corner of some Paris bistro that's going for a international twist to it's food. Charcuterie, frogs legs, gratin dauphinois sit along side a wasabi dressing, Thai curry and Cajun jambalaya
After indulging in two generous courses, the guilt and stomach was looking forward to dessert, being true professionals I was seduced by a perfect crème brulee. At all times, the staff were very attentive and the was never a long wait at anytime during the evening.
It would be rude not to mention the wines on offer. Hugo's wine list, at an impressive 150 and with a good majority of them by the glass. Very rare! Every popular grape and country is represented and very accessible with prices ranging from €19 to the Australian Penfolds Grange at €375. I had 2 glasses of the Bourgogne pinot noir to start and an American organic shirazcarignane with the venison. All in the bill came to less than €120 for the two of us which was a surprise as you'd expect to pay a good deal more for the location and the offer inside. Combine that with a waitress who was not afraid to answers questions on the grub and had time for a bit of banter between courses and I left Hugo's a very happy.
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The feel good factor continues when you go inside as it feel's like you've stepped back in time to your grans living room. It looks like its been there for years with the flock wallpaper, chandelier and velvet cushions. The surroundings and atmosphere can only get you so far and with any restaurant the real opinions must come from the food and the service.
I started with a lovely crisp duck leg confit and the other half had the warm smoked salmon, rocket and aforementioned wasabi dressing . Both looking good on the plate and even better in the mouth. Mains were not a disappointment either. I had the Venison steak, sweet potato mash, chilli and pear salsa with red wine & juniper berry jus and the wife an impressive looking Mediterranean seafood aioli with organic salmon, scallop, smoked cod, prawns and mussels in a garlic and veg broth with aioli and croutons.
MATUSALEM IS BEST ENJOYED RESPONSIBLY.
Exquisite Taste EXQUISITE TASTE //DM09_[Ire]//Page16//
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
[ R E C O M M E N D E D > ]
Dakota 9 South William Street Dublin 2 Tel: +353 1 6727696
place to sit. Weekends are busier, with the hoards of people standing out the front not only providing a glimpse of the dress code, but also of the wait time at the bar.
Seemingly split in two, this modern bar is deceptively large, and avoids feeling emptyeven if you’re the only person in there. Dim lighting, exposed brick and the food menu on a giant blackboard occupy the larger space at the front. Shuffling into one
of the booths can be cosy for a small group; relaxing in the armchairs is easy at a table for two; perching at the island table running the length of the room or the bar is prime you’re keen on sussing out the competition. The rear, and more brightly lit section has a smaller bar, and a large communal table, with a few comfy corners to hide in too. If you’re there early evening or on a weeknight, you’ll have no trouble finding a
The food menu is mostly pub grub, but the platters to share are great if you’re looking for something to go with your drink, not the other way around. As a lunchtime option, it’s usually fairly quiet- meaning quick service. Starting with an after work crowd, the clientele gets a little younger as the night wears on and the music gets louder; it’s open till 2:30 on Friday and Saturday nights.
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This cavernous bar on South William Street has the versatility to cater for a quiet get together, a rowdy Saturday night, or an afternoon glass of wine… or three!
While table service is convenient, heading up to the bar yourself may provide a little more insight into what’s on offer, as the menu only states the cocktails, and at that it’s fairly minimal. They do, however, have a wide range of beers on tap and by the bottle.
b rief > ] in [ b ar s
Hogan's Bar
The Foggy Dew
ThunderRoad Cafe
35 South Great Georges Street, Dublin 2. Tel: 01 677 5904
1 Fownes Street, Temple Bar, Dublin 2 Tel: 01 6779328
Fleet St., Temple Bar Tel: 01 6794057
Hogan’s was once a great Dublin bar but now suffers from being very similar to so many other establishments in the city centre. Now popular for dropping into for a late night pint, it’s once strong identity seems to be slowly fading away.
One of Dublin’s legendary bars, The Foggy Dew underwent a face-life some years ago to bring it into line with the style of many other bars in the city.
Loud, brash and with no airs or graces, this themed restaurant is one of Dublin’s most successful. With a recent major refurbishment there is more of an emphasis on the bar, as shown by the 100-strong cocktail menu. With it’s Harleys, big screen tvs and Cosmos everywhere, this place is quitessential Americana.
Despite this, it’s still worth checking out with it’s two floor set up that’s low on décor but strong on atmosphere. Expect the DJ’s to play a bewildering mixture of sounds that would take the rest of your life to figure out yet inside these walls make a perfect soundscape for your night out. With a little cocktail bar now open on the weekends, Hogan’s now offers you a quiet place to unwind and enjoy a cocktail.
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Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Trendy Spacious floor plan Sun – Wed 12pm – 11.30pm No 2R 2W No No
score: Atmosphere: Service: Products:
*** ** ***
recommends: Quality music throughout the week.
As the years have gone by, it has returned more to it’s roots and what you now find is a busy city centre establishment popular with an after work and alternative crowd. It’s music memorabilia covered walls and chatty atmosphere makes for a lively spot even for a mid-week drink. At weekends expect a very full bar with crowds of people eyeing potential sitting places in the same way as Buzzards circle lost desert tourists. As in keeping with its clientele expect to hear a mixture of alternative and rock classic tunes through the week with the music going more mainstream at the weekends through the Resident DJ's.
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Traditional Music Memorabilia Mon – Thur 11.00am – 12am Fri – Sat 11.00am – 1.30am Sun 4pm – 1am No 3R 3W On Request No
score: Atmosphere: Service: Products:
*** *** **
recommends: A pint at the bar while naming all the gold records you can see on the walls.
With music to the delight of the drinkers and diners alike, if you don’t mind a lot of birthday and hen’s parties, then you will make new friends and should enjoy the feel-good vibe.
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Cocktail Bar/Restaurant The morotbikes Mon – Wed Noon – 11.30pm Fri – Sat Noon – Midnight Sun Noon – 11.00pm TexMex 7w, 7r, 4ch 100+ Yes
score: Atmosphere: Service: Products:
*** *** **
recommends: Shots with the Hens Party at the Bar.
The Vat House
Mimo
Leon
Anglesea Street, Temple Bar, Dublin 2 Tel: 01 6715622
Powerscourt Townhouse Centre, Sth William St., Dublin 2 Tel: 01 6794160
14-15 Trinity St., Dublin 2 Tel: 01 6771060
The Vat House is part of Blooms Hotel in Temple Bar. Named after the Vat House in the Guinness Brewery at St. James Gate, its decor is also designed to replicate the brewery building in spirit It’s this extra thought that went into its design that marks it out from your average hotel bar. Even the passing visitor will take something from a visit. The Bar boasts a nice selection of whiskeys which you can try as a selection tray or you might even be tempted to try a large one. With live music Monday to Friday and DJ’s at the weekend, Vat House is well worth a visit.
Type: Feature: Hours: Food: Wine: Cocktails: Functons:
Hotel Bar Brewery theme Mon – Thur 10.30am – 11.30pm Fri – Sat 11.30am – 2.00am Sun 12.30pm – 11.00pm Traditional and internat. dishes 3R 3 W on request No *** ** ***
recommends: The whiskey tasting plate.
This cafe may well have been plucked out of early 20th century Paris (even some of the staff have the accent). The atmosphere is trés-relaxement with light, low-level music in the background. Paninis are prepared daily and tey also have a fine selection of criossants, sweets and the like, not to mention the wide seletion of coffees. With their wonderful coffee and cakes. If you find the melt-in-the-mouth desserts and gateaux
If you have time on your side, you can sit back and relax, sip on a glass of champagne, watching all the Powerscourt shoppers busily going about there day. This would have to be one of Dublin’s best places for people watching!
too tempting, it is understandable if you skip your lunch to indulge your sweet tooth.
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Wine Bar/Restaurant Huge skylights Mon – Sat 10.00am – 5.30pm Sun Midday – 5pm Light Cafe 5w, 5r No No
score: Atmosphere: Service: Products:
* ** *
recommends: Glass of Champagne.
Cafe Huge coffee selection Mon – Sat 7.30am – 7.00pm Sun 10am – 6pm Paninis/Pastries 1w, 1r (both by the glass) No No
score: Atmosphere: Service: Products:
*** *** **
recommends: An espresso with warmed croissant.
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score: Atmosphere: Service: Products:
The first thing you notice with the open plan dining floor is the huge amount of natural light flooding through the massive skylights overhead. This initial good impression is enhanced by the efficient and curteous staff and fantastic food. A perfect spot for a mid-shopping lunch spot or a very early evening meal. Fresh ingredients and speedy service make this spot a must.
Making the Ordinary - Extraordinary! “Professional, Innovative, Stylish......
!” Graeme Mcneill, Business Development Manager Bacardi-martini ltd
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ESTD.
2005
Events
Media - design
Training
• • • • • •
• • • •
• • • • • •
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
[ ta s tin g
Sagatiba
Germana
This relatively new addition to the market uses modern standards in its distiling, resulting in a much smoother palate and thus is more appealing to the foreign markets. Darren: ‘Clean flavours with citrus aromas and easy going on the tongue’, Lazlo: ‘It has a long finish with slight oaky notes on the nose and flavour’, Egle: ‘Smooth tastes with a rich nose’.
Renowned as one of the best ‘small batch’ cachaças, it is still made in copper pot stills. During the distillation precess, not all of the resulting liquid is bottled for consumption. It is a very labour-intensive drink to make. Egle: ‘Unique aromas with a full-bodied character’, Darren: ‘Scents of unripe bananas, with flavours like an XO Cognac’, Lazlo: Rounded flavours with sweet almonds and a hint of vanilla’
51
Egle
Dar ren
Lazlo
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This is the most popular brand in Brazil, accounting for 35% of the home market. The name ‘51’ come from a reference to its percentage ABV before it is finally cut with water before bottling. Lazlo: ‘Full flavours with a strong aftertaste’, Darren: ‘You can really see why you need sugar and limes’ Egle: ‘Very sharp, burning after-taste’
note s > ]
Drink’s latest tasting session. This time The Morgan Hotel was the setting for sugar er to rum. Like rum, it is made from around it was Cachaça, Brazil’s answ . sses mola of pressed plant as opposed to cane, but it is distilled from the sap : wing follo the Drink’s favourite were Fighting it out for the coveted title of
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Since the 1980s, the Japanese way of life from sushi to raked pebble gardens (what the…?) and Monkey Magic. Now, there is Sake, which we will find much easier to swallow than wasabi. There’s no doubt, sake has a long and proud history in Japan, dating back to when kimonos were all the rage. Let’s just hope it doesn’t take us that long to acquire the taste.
Sake was first called kuchinkami no sake ‘chewing-in-the-mouth-sake’ because it was villagers who first made the discovery by chewing rice, chestnuts and millet and then spitting that mixture into a tub to ferment. Apparently saliva has the property to convert starches to sugars, imperative in the alcohol making process. Nowadays saliva has been swapped for ‘koji’ rice which sounds like a healthier alternative, until you find out that it’s an actual mould on the rice.
steamed and cooled, then fermentation starts by adding the koji rice. There are over 1000 different varieties of sake which all vary in taste from very sweet to dry. The difference is in the brewing process as well as the type of rice used and the quality of the water.
Although sake is often referred to as a ‘rice wine’ it is more like a beer, the reason being that wine is made from fermented fruit and both beer and sake are made from fermented grains. It is brewed from rice, water, yeast and ‘koji’. The rice is first washed, soaked,
During the first centuries the name was changed to bijinshu or ‘beautiful woman sake’ as only virginal women known as ‘geishas’ were allowed to brew sake. It seems that if you owned a geisha house you also had
Sake is brewed for one month and aged for another six months. It generally has a transparent quality but can often have a light amber or gold colour to it.
the monopoly on the sake houses. Today the production of sake is taken very seriously and is overseen by a ‘toji’ (brewer) whom, once chosen, lives at the work site. When he grows old, he hand-picks a successor to pass down his brewing knowhow and techniques. Although beer is the most popular Japanese drink, sake is always used for religious ceremonies and festivals. This tradition dates back to when the production of sake was confined primarily to the Imperial Court and to large temples and shrines. But in recent times sake has taken more of a casual turn. Now in Japan you can buy "one cup sake" at most convenience stores for about €1.50. Basically, meths made from rice, the favourite of most Japanese businessmen, or as they are known by the locals, "salary men". You'll find them at the train station, waiting for the last train home, swaying back and forth and demonstrating the concentration and Zen of a yoga master by not spilling their clutched One Cup Sake. Etiquette to Drinking Sake
Although it is thought that sake should be served hot, it can be drunk either hot or cold according to the meal or the season. - It is traditionally served in a ceramic flask called a ‘tokkuri’ and poured into small cups called ‘ochoko’. - Sake is always served by hierarchy, either age or importance.
- Avoid using ‘chin chin’ when you drink a toast as this means ‘penis’ in Japanese. Instead try ‘kampai’ which means ‘cheers to your health’. [ words by Bec Brown ]
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- It is essential to always pour for others when their cups are empty, and in turn they should pour for you. It is considered bad manners to pour your own sake.
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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
chaca emium Ca odern and r -p a r lt u of m ’s first the world es a blend ence. Sagatiba, onal spirit) combin rary Brasilian ess o ti p a hnique (Brasil’s n reating the contem llation tec ooth, c ti l, is a d n ilt io u it m m trad tiba is a s novative sing an in er Cachaca’s. Saga ugar cane u d e ll ti is s D oth sh art from istinct fre it is set ap licate spirit with d de a. lively and cs and a soft arom t of 100 ti is r won 91 ou tute. te a b ti a g charac a g Insti pirit, S remium s age Testin An ultra-p The Chicago Bever m ] points fro g y > olo x i [ M Kill Bill (named after one of my regulars who’s favourite drink is Sagatiba but was tired of Caipirnha)
Pink Champagne.
1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh Raspberries
Pink Champagne.
1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh Raspberries
35ml Sagatiba 70ml pressed apple juice 4 red grapes 2 lime wedges 4 pineapple chunks 17.5mls sugar syrup Muddle fruit with syrup, add other ingredients and shake. Serve in an old fashioned glass with a pineapple wedge as garnish
Brazilian Pornstar 35ml Sagatiba 50mls Funkin Passionfruit Puree 25mls Vanilla Syrup Shake and strain into a chilled martini glass. Garnish with a slice of passionfruit
Barman: Paul Lambert Venue: Saba 26-28 Clarendon Street Dublin 2 Tel: +353 1 6792000
Watermelon mint fizz
Muddle fruit,mint and molasses, add lemon and sugar and molasses. Shake well and pour contents of shake into a tall glass. top with 7up.
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4 chunks of watermelon 6 mint leaves 1 barspoon pomegranate molasses 17.5ml lemon juice 17.5ml sugar syrup 7up
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Wine, there are so many different types and styles, from full bodied reds to light Rieslings. You finish your day at work, walking past the off licence, you think that you wouldn’t mind a nice bottle of wine to go with your Chinese that you got from next door! Confronted with a wall of choice, where to you start, do you just get something you saw at ma’s house, or do you pick up the bottle that is closest to the door. We have all been there, so we decided to get a nice and easy list of different varietals and their best food matches.
Red meats
Whiter meats such as veal
Red meat
Lighter styles may be teamed with strongly flavoured poultry,
Poultry
Strongly flavoured poultry, pheasant, pigeon, quail
Pheasant, Pigeon, Quail
Meaty fish i.e. tuna or barramundi
Meaty fish i.e. tuna or barramundi
Strong cheeses (blues, vintage cheddar)
Strong Cheeses (blues,vintage cheddar)
Main courses in French, Italian, Malaysian, Thai and Spanish
Strongly flavoured legume based vegetarian dishes with chickpeas or faba beans Main courses in French, Italian, Greek, Indian cuisines
First courses Soft cheeses With Chinese, French, Greek, Japanese, Spanish, Thai and Vegetarian cuisines
Any occasion! Pre-dinner or with first courses from Chinese, French, Italian and Thai cuisines
Fish White meat and poultry Main courses in Chinese, French, Italian and Greek cuisines
First courses Fish White meat and poultry (aged styles)
Pre dinner
Red meat
Hard or blue cheese (botrytis styles)
cheeses
Strongly flavoured poultry, pheasant, pigeon, quail
Desserts
Meaty fish i.e. tuna or barramundi (with tomato based sauces)
With strong or creamy
With Chinese, French, Greek, Spanish, Thai and Vegetarian cuisines
Strong cheeses (blues,vintage cheddar) Main courses in French, Italian, Greek, Indian and Chinese cuisines
First courses White meat and poultry With Chinese, Indian, Japanese, Spanish, Thai and Vegetarian cuisines
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Pre-dinner (botrytis styles)
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For more information contact: info@brinkmanbeverages.ie
SUNDAYS@SIN
[Photos: Kieran Coakley]
The White Party at SIN last month marked the anniversary of Dublin’s longest running and undeniably greatest trade night. The club was decked out in stunning white décor and, in keeping with the theme, bartenders and customers alike were dressed top-totoe in white. SIN pulled out all the stops with extravagant tropical fruit platters, free drinks on arrival and a great prince tribute act followed by upcoming DJ; Dr Ands GONE WILD who is part of SIN’S new highly anticipated Sunday night – Midnight Mass, then the perennial favourite DJ ILK turned up the bass and played to a packed dancefloor until the early hours of Monday morning. The
SIN Theatre Bar Sycamore Street Temple Bar Dublin 2 Tel: + 353 1 633 4232 Mon–Sun 9pm–4am
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doors opened at 9:00 pm and by 10pm the place was packed and the customers were generating an electric atmosphere fuelled by great cocktails and plenty of shots served by SIN’S fun and energetic hot young bar tenders. The night ( which marked the fourth year of Dublin’s most popular trade night) was enjoyed by all and if this is anything to go by Sundays@SIN are going to be bigger and better than ever before. Regular customer’s that have been experiencing the usual madness at SIN can expect much more in the near future with the addition of a new cocktail list and the upcoming night Midnight Mass. Be prepared the doors open at 9:00pm and we will see you soon at the only place where you can confess your Sins on a Sunday.
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[ W h ere
were
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[01] [02]
[04] [06] [05] [07]
[07]
[08]
[09]
[11]
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[03]
Promoting your business is easy as 1, 2, 3 [1]
[2]
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[10] [01] Heaven, [02] Celtic Whiskey
Services in English Lithuanian Russian
Graphic Design Internet & Hosting Printing Services
Tel: 085 â&#x20AC;&#x201C; 725 2610 Email: info@scriptorium.ie
Shop, [03] The Baggot Inn, [04-07]
Visit www.scriptorium.ie for
Bar, [08] Venu, [09] The Wool Shed,
Services, Pricelists and Portfolio
[10] T.P. Smiths, [11] The Front Lounge, [12] Dubliner of the year Awards, [13] The Marker Bar
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Appleton Cocktail Comp @ the Sure
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