2
issue
PEAR SHAPED PLANET Giving you all the info you need to get through life // BARS IN BRIEF // SPIRIT EXPLAINED Rumba, Rumba, with Rum
contents 5/6 news/reviews
Keeping you in the know
13 recommended
10 pear shaped planet Giving you all the info you need to get through life
14 bars in brief
In search for the best bars in Ireland
2 Publisher Mark Buckley
[mark@drinkonline.eu]
Asst Editor Kevin Condon
[kevin@drinkonline.eu]
Advertising Darren Kelly
[darren@drinkonline.eu]
PR Sarah Bohan
[www.engageireland.com]
Design Lynch Design
[www.lynchdesign.ie]
Photographers Mark Buckley
[mark@drinkonline.eu]
Contributors Rebecca Evans, Paul Vreize, Mark Buckley, Paul Kenrick, Andrea Buckley, Oliver Wright. Hilary Troy, Mark Lynch, Jonathan Ferris Special Thanks to Neville Weir, Lauren Dowling, Marcello Lopo, Tracey Nelson, Greg McDonald, Colin Dickson, Alyssa, Johnny K, Katie, Cindy & Jordan to all the bartenders who drank with us.
drink Magazine
48 Mount Field Park, Malahide, Co. Dublin t 01 846 4287 f 01 821 9711 e info@drinkonline.eu w www.drinkonline.eu
16 spirit explained
Rumba, Rumba, with Rum
22 WWYLN?
All the beautiful people you wish you were with.
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drink Supports and encourages responsible alcohol consumption. For more information visit drink Welcomes any contributions from our readers.
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drink 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 All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication�.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. drink Magazine Copyright 2007 Please do not litter.
News Giving you the facts and nothing but the facts
No Experience Necessary
Are We Seeing Red?
If you think you can keep up with the Drink Team, were looking for you! If you would like to get involved email Mark at mark@ drinkonline.eu
Red Vodka, the trend that’s storming the clubs of Holland and Austria has hit our shores. MARX Red Vodka, which is drunk with Red Bull, is emerging as the great tasting new mix here in Dublin. Red Bull drinkers looking for a change from clear vodka should check out the gantry in Capitol Lounge or The Village and find out what this new mix is all about.
Cocktail Competition Drink will be conducting it’s first cocktail competition in Dublin on the May at the Morrison Hotel. There are limited numbers, so if you would like to enter, please email us at mark@drinkonline.eu
What’s Hot
*
Drink Chasers Drink Chasers Feedback from our valued and not so valued readers. We love you all. Dear drink, It’s about time someone goes searching for the decent bars in Dublin. I’ve been a fan of bars for a long time now but exhausted all my regulars. Thanks for investigating so I don’t have to. Shelly [via email]
Dear Drink, I reckon ‘drink’ could use a shot of my surreal fiction every now and then. Please let me know what you reckon. Best regards, Paul [via email]
Drinking La Joya Cab Sav with Fish ‘n Chips
*
Marx & Red Bull (plenty on ice please)
* * Enjoying a beer in the sun * Taking your parents to Chilled vodka
Thanks, At least I had something to read while I was waiting for a TAXI! Anon [via SMS}
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your local
Review> Malibu > Ever had a drink you instantly liked?? Kind of love at first sip??? That was Malibu for me! Used in many cocktails, this light, white rum adds that Malibu tastes so good, especially mixed with cranberry and pineapple juice. It can be a bit sweet, so people who don’t like sweet drinks may not like it, but I love it!
< Chambord Liqueur You see it appear on more and more bar shelves around the city. Bartenders swear it’s the vital ingredient to the latest cocktails, and I admit a Chambord Cosmo tastes quite delectable. Very sweet though, that rich berry flavour’s not really for my palette. But as I found out, to counteract the sweetness shot half Chambord, half sake and you’re well on the way to berry happiness.
La Joya Sauvignon Blanc > Light yellow with an eye catching green tinge, this Sav Blanc ticks the boxes for a drinkable summer white. Light and aromatic with distinctive citrus flavours you should expect from a good Sauvignon Blanc. Drink with- shell fish……..well any fish!
< Sauza Tequila What we’ve got here is a straight-up party tequila, heavy on agave, but served up with an essence of lime already in the mix. Not a purist’s tequila, but it makes for a mean Margarita and it’s pure enough that the hangover factor is not as great as if you were drinking your local chain grocery store’s black label brand.
win stuff
Top 10 things that are hard to say when you’re drunk.
The Drink Guide to Bar Stereotypes Fag-hags Either gorgeous, groomed and thought of as the fag’s token Kylie; a show pony, if you will. Or fat, ugly office-trash, which no hetro-man wants to be seen with and compensates for their lack of looks with a loud voice and hideous laugh.
1 “No thanks. I don’t
RINK TOP 10
want another Tequila Slammer.”
2 “I guess I’ll be off
Gold Diggers The secret to look for
home to bed.”
here is trashy fake nails and injected lips. Like leaches they latch on to the most expensive watch, grilling with carefully calculated questions to scope out potential benefactors. Vile creatures, closely related to the Harpe.
3 “Put on a condom.” 4 “I slit the sheet, the sheet I slit, upon the slitted sheet I sit.”
Hens Not hard to spot as they’re usually
5 “I’ve only had
one drink tonight, Garda.”
6 “I don’t think my
housemate would like to join in.”
7 “I’m not sure if I
need ‘one for the road’ thanks.”
8 “I’m not a
Pheasant plucker, I’m the Pheasant plucker’s Son…”
9 “Going to CROWN is a bad idea.”
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10 “I think we should get to know each other before we sleep together.”
The Artist Quiet, moody and acts
nonchalant about the whole situation. When not drinking red wine, they usually opt for Drambuie or Benedictine on ice. .
Bogan Pool-Shark He blends in
very well in the sports bar with a hooded sweat jacket, fitting stone washed jeans and laser sneakers. The pool shark lurks in the background sizing up the potential competition. Rather than having a glazed beer screen over his eyes he has a shifty sideways glance.
Corporates Guaranteed Friday army, complete with uniform and artillery. Think there’re being nice but aren’t. Think they can hold their piss but can’t. Three pints proves the placebo effect. Usually passed out by 9pm.
Doorman Think they’re important but
they’re not, and when they are needed, your head’s already through the wall. Claim to monitor the crowd but that’s what the door bitch is for isn’t it? Tits on a bull.
wearing stupid shit on their head and carrying a penis which they think is naughty. They run around like a cackling idiot that just needs a good shagging and all the men in the bar know it. The most loathed of the bar stereotype - loud, cheap and a pain in the arse.
Jaundice Bartenders They look all
right in the dim light of a bar, but be warned: never go home with one! Years of denying sunlight means their skin is pasty, spotty and decaying and their eyes, small and squinty. Not the nicest thing to wake up next to - mixing drinks isn’t all that cool after all.
Kevin and Kelly Or Kev and Kell to
their mates. They got married at 20 when Kev knocked Kell up for the third time. Kev’s chippy apprenticeship can only get better and with Kell promoted to head nail technician at the salon, they’ll soon be able to put a deposit on a house. They love coming into the city.
Traveller>
YU
171 Victoria St, Potts Point, Sydney T. + 61 9358 6511
Funky and suave with completely mirrored toilets so cool they’re the first thing everyone mentions. YU bar have managed to establish themselves as a very welcome addition to the dance venue scene. Just downstairs from Soho Bar, YU’s opening in November 2001 promised great things. Somewhere you can dance that’s not a grot-hole. YU is the final heaven for the die-hard dancers, and perfect for those who refuse to take a step down the alphabet to Q. The kids from Fuzzy have a top reputation and have been gracing Sydney with nights worthy of documenting in your clubber’s log. Gooverider earlier this year has received only the highest of praise. The crowd was super friendly, no really! with no pretensions and the sound outstanding. Special one off nights is Fuzzy’s forte and YU is a venue which honours the fact that sweaty trainspotters want to look cool in a tasteful environment. I mention the one off DJ nights because it probably best encapsulates what one should expect from YU. As a venue YU know how to put on events that make your toes twinkle and your adrenaline pump. It’s pretty safe to invest your money, put on your dancing shoes and expect to come out at the end with that feeling of satisfied exhaustion. And perhaps this will be in part due to the sprung dance floor. Unfortunately on regular nights YU doesn’t quite boast the same brilliance. If you’re there to drink (which if you’ve picked up this magazine I presume is on your list of priorities) then it’s
pretty pricey. Weeknights YU advertise themselves as ‘serving up the most creative and delicious cocktails from around the globe’, the usual bar claim. But look out for cocktail specials from 5pm to 10pm. So even if you have two left feet, it’s still worth checking out the funky interior, especially the toilets, designed by Paul Kelly who is also responsible for the design of Gas and Innc. [ Story: Marisa Schlitsting ]
As it is a religious time
Pick ’em up! You’re eyes are bluer than the atlantic ocean and baby, I’m all lost at sea.
“Give strong drink unto him that is ready to perish, and wine unto those that be of heavy hearts. Let him drink, and forget his poverty, and remember his misery no more.” Proverbs 31: 6-7
Quote “The whole world is drunk and we’re just the cocktail of the moment. Someday soon, the world will wake up, down two aspirin with a glass of tomato juice, and wonder what the hell all the fuss was about.” Dean Martin - The Rat Pack, 1960 // DM01 _ [ Ire ] // Page 06 // // DM02 _ [ Ire ] // Page 10 //
Hair of the Dog This saying comes from ancient Roman times where, if bit by a dog, the main ingredient for the potion was burnt dog hairs, preferably the ‘hair of the dog that bit you’. From this idea the remedy extended to returning to the poison of the previous night in order to cure the ailment. And all drinkers out there know that this is the only sure-fire way to battle even the most hideous of hangovers.
Bar Trick Fill three shot glasses with Opal Nera and three beer glasses with beer. Bet someone you can drink the three glasses of beer before they drink the three shots. The only stipulation, you can’t touch the other person’s glasses. Solution: Drink one glass of beer quickly and invert your glass over one of the remaining full shot glass. Take your time drinking your beers as your pigeon can’t touch your glass to get at his or her shots.
Sleep Well? Alcohol affects the type of sleep you have by suppressing REM so you lapse into slow wave sleep instead. Often when this suppression ends there is a “REM backlash” meaning later in the sleep you spend more time dreaming. This may be the reason why you feel irritable the next day.
[recommended]
TP Smith’s 9-10 Jervis Street, Dublin 1 Phone: (01) 872 4031
If you fall off the Luas around Jervis Street be sure to pop into TP Smith’s. Standing proud on the corner of Jervis Street and Abbey Street, TP Smith’s is full of delightful surprises. One of the main features is an amazing spiral cooper staircase which would make any distillery jealous. Amuse your friends by trying to negotiate it after you’ve had a few scoops. You’ll have them, and most likely yourself, in stitches. Some bloke called Uncle Tom has taken great care to ensure the finest food is on offer here and anyone fancying a bit of grub can choose from a range of in house dishes although Uncles Toms 10oz stake does deserve a special mention. Other dishes include lasagna, chicken royale and a selection of sandwich’s, all of which get Uncle Tom’s (and Drink’s) seal of approval. So sit back with a pint of the black stuff, make merry and enjoy TP Smith’s.
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Standing proud on the corner of Jervis Street and Abbey Street, TP Smith’s is full of delightful surprises. For one, the fascia in no way resembles the interior and as you walk through the corner door you are greeted by something less like a pub and more like Frasier Crane’s pad. Spread evenly between three different levels the bar has a relaxed feel about it. Note the amazing mosaic on the far wall as you enter the bar. Architectural buffs among you will also note the high ceilings which give not only light to the venue but oodles of space. It also means you’re not dodging elbows on your way to the bar or getting your forehead stuck in another punters armpit. At night most of the light floods from the lower levels with the rest being provided by strategically placed candles giving the place a cozy feel. Plenty of mirrors are provided for you to admire your own reflection and if needs be, chat yourself up when pissed!
bars in brief oil can harry’s
the long stone
anseo
31/32 Lower Mount Street Ph: (01) 661 1828
10/11 Townsend Street Ph: (01) 671 8102
18 Camden Street Lower Ph: (01) 475 1321
An intriguing pub, located on Lower Mount Street, which is sure to satisfy not only the drinkers among you but the sporting fanatics also. Its paneled walls are dotted with soccer and rugby memorabilia no doubt due to the pub’s close proximity to Landsdown Road. So strong are the soccer/rugby roots that a strange curiosity takes pride of place among the premium spirits – a rugby ball signed by Ireland gaffer Steve Staunton! Oil Can Harry’s was also a strong hold for Yankee students when the American College was next door. With the college moved the Americans have long since abandoned the Oil Can’s shores but not before leaving behind a range of cocktails including Cosmopolitans, Long Island Ice Teas and Blue Lagoons.
Organic would be the only word to sum up this pub. Its wainscot walls are instantly inviting and a sense of Celtic heritage pervades the bar. As you make your way from the front bar to the back bar it feels less like a Dublin boozer and more like something lifted from The Lord of the Rings. You turn the corner only to be greeted by a giant fireplace in the shape of Balder, the Viking God of Light and Warmth – sure to scare the bejaysus out of any child!! To the left a massive wooden tree trunk frames part of the back bar and continues the rustic theme. Pull up a stool and get pissed with Frodo and Co. in one of the most unique pubs in Dublin’s city centre.
Located at the quieter end of Camden Street, Anseo caters for people who feel more at home in their front room than with the after work crew. If you like your music then you’ll love the themed DJ nights in Anseo which offer a smorgasbord of ‘choons’ ranging from chilled out vibes and Reggae right the way up to ‘old skool beats’. Specializing in premium lagers such as Staropramen and Erdinger there is also a selection of tasty spirits which includes a variety of rums and the full range of Absolut Vodkas. Casual and cozy it makes a nice change from the melee of pubs at the other end of the Village quarter.
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Pub Pool Tables 7 days 10.30 - 02.00 Bar Menu 2R 2W On Request Yes
Pub Fireplace Mon - Thurs 12 - 11.30 Fri - Sat 12 - 12.30am Sun 1pm - 12.30 Yes 4R 3W On Request Yes
Bar In house DJ 7 days 5pm - late No 1R 1W No No
drink score:
drink score:
drink score:
Atmosphere: *** Service: ** Products: ** Drink Recommends: Guinness Stew
Atmosphere: *** Service: *** Products: ** Drink Recommends: A seat in the back bar
Atmosphere: ** Service: *** Products: ** Drink Recommends: Any of the premium lagers on tap
• Satisfactory: << Your general run of the mill, nothing bad but presents nothing special >> •• Decent: << They’ve tried do something distinctive, there’s an individual twist to the place but not taken to it’s full potential >>
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harbourmaster
Q bar
russell’s
Customs House Dock, I.F.S.C. Dock, D1 Ph: (01) 670 1688
Burgh Quay, O’Connell Bridge, Dublin 2 Ph: (01) 677 7835
60 Ranelagh, Dublin 6 Ph: (01) 497 7120
As the name suggests, rebuilt from the shell of the old harbour master’s office, Harbourmaster has a great mixture of the traditional and modern dining. Bustling with high flying financial gurus during the week, Harbourmaster provides something for everyone, good friendly service. With its wooden floor, hidden nooks and high ceilings providing a warm comfortable and relaxing atmosphere. The large lounge area is perfect for the start, middle or end of any night, while the restaurant will it’s take on modern food. It might be a little removed from the traditional party going areas, the harbourmaster is well worth the effort.
What a turn up for the books, friendly staff, good selection of cocktails and decent pint in a large bar with comfortable seating on-looking Dublin City as life passes by, the Q Bar offers a simple bar food menu but is slightly lacking in the wine list and selection of spirits. One can choose for the bright spacious upstairs bar or opt for the darker more subtle downstairs lounge. One of the bars greatest downfalls is the long arduous walk to the toilets especially after a few cocktails it gets longer and longer. The over powering blue lights seemed off putting however offering large screens showing all the latest sporting events I left not feeling as blue as I thought I would!
A wonderfully ornate homely bar, moving slightly away from the traditional but still it holds qualities like the snug. Russell’s has a pleasing lunch and dinner menu and are starting a cocktail menu at the end of April. Their staffs are extremely friendly with a manager, Dermot, whom is somewhat eccentric in style but is what’s missing in Dublin bars. It’s a type of “Cheers” bar where the regulars call it their local and everyone knows your name. The music during the week is melo and on the weekend they have two different DJ’s playing a variety of classics and hits. If you’re looking for a good pint, a bit of ‘craic’ and a nice atmosphere, don’t ask the P.D.s go to Russell’s.
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
Type: Bar Feature: The blue lighting Hours: Mon – Fri 10.30am till late, Sat-Sun 12.30pm till late Food: Full Menu Wine: 2R 2W Cocktails: 20 Functions: Yes
Type: Feature: Hours: Food: Wine: Cocktails: Functions:
drink score:
drink score:
drink score:
Atmosphere: ** Service: *** Products: * Drink Recommends: Table for 2 by the window
Atmosphere: ** Service: *** Products: ** Drink Recommends: The Q Bar special cocktail
Atmosphere: ** Service: *** Products: * Drink Recommends: A pint of the black stuff
Bar/Restaurant Open fireplaces Mon – Thurs 10am to 11.30 Friday 10am to 12.30 Saturday 12 to 12.30 Sunday 12 to 11.00 Full Menu 30 On Request Yes
••• Fantastic: << Something unique, original concepts introduced, consistency >> •••• Exceptional: << Striking, very hard to fault, attention to detail, and total individuality and originality that works >>
Traditional Bar The Ceiling Mon - Thurs 12pm 11.30pm Fri – Sat 12pm - 12.30am Sun 12.30 pm - 11pm Full Menu 3R 3W 4spk On Request Yes
[spirit explained]
RUM
Ernest Hemminway
“
“
Before an attack, who can say anything that gives you the momentary well being that Rum does? The only time it isn’t good for you is when you write or when you fight. You have to do that straight. But it always helps my shooting.
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When we ask people about rum, most people screw up their faces and rumble something about having had a night on the house rum and Coke and not wanting to repeat the mistake. Fortunately, premium rums have begun to arrive on the shores of Ireland. So before you all jump port side going ‘arrrgh me heartys, parse me ye old dark rum’, there has been great advances in rum distillation since the pirate age.
Rum is the one member of the spirit world which retains most of its natural taste. This is because it is based on sugar, and the usual starch to sugar process, used in most spirits, is eliminated. There is also minimal chemical treatment so this should mean minimal hangover, but try telling my head that in the morning. Rum also has a purity of taste because it doesn’t require tannin treatment through cask ageing. And it’s rum’s clean, crisp taste, which makes it the perfect base for those summer cocktails. Rum can be made from sugar cane juice or molasses, the black liquid, which is a commercial by-product of sugar from the juice. In most cases, rum is produced from molasses (uncrystallised sugar), which imparts that smoky flavour into the rum, simply put. But there’re more subtleties than just molasses which determine the flavour. The slower the fermentation process, the heavier the flavour is. Light rums can be fermented in 12 hours or less. Originally rum was made white in the Caribbean. The Europeans took it back to Europe in oak barrels. Through the time of the journey, the barrels eventually coloured and flavoured the rum - hence is why we have the aged dark rums with that heavier flavour. The yeast is an important element of rum production. A harmony between the cane and the yeast needs to be taken into account. Also, private strains of yeast are created, to ensure a constant purity of flavour. Rum has quite the dirty, corrupt history, but as with all good things, it’s what makes it so interesting. The first records of rum come from Barbados in 1600. It’s essentially a West Indies drink although nowadays it’s made in many parts of the world. Rum was used as the main trade item for slaves. The Spanish of the West Indies took large quantities to Africa, and bought back the African slaves. Man’s Chest, an island in the middle of the West Indies, was the inspiration, if you will, for the popular sea shanty “Fifteen men on Dead Man’s Chest, yo ho ho and a bottle of rum”.
Rum also has its root in American history, helping certain individuals rise to power. It’s said that Paul Revere started off his journey in silence and didn’t start yelling that the English were coming until stopping off at rum distillery. Nothing like alcohol to loosen the tongue. Or to gain votes, which is the tactic George Washington encompassed. When running for a provincial election seat, instead of campaigning all he needed to do was distributed rum. The strategy proved successful and he was elected. Maybe an insight into why America is the great county that it is today. The English also adopted rum but to promote the defence side of the nation. Rum is associated with the navy as it was allocated as a daily ration in ti 18th century. Each naval officer would get about half a pint a day, which would then be watered down into “grog”. This generous allocation continued for quite some time, and it was only as recent as 1970 they realised maybe this wasn’t promoting the most efficient military action. But finally rum is starting to pull itself out of the gutter and into the bars. Nowadays the prerequisite for drinking rum isn’t underage naivety. Beautiful rum cocktails are the drink of the now. A Mojito is the essential bar accessory this summer. We don’t want you to repeat the mistakes of your early teen years – a fine rum is wrecked with coke. So here are some suggestions to open your palettes to the secret, which has been kept the Cubans dancing for years.
[ mixology - featuring Matusalem Rum ]
Blood on Sand
Classic Daiquiri
Recipe 8
<Ingredients> 60ml Matusalem Rum 20ml Honey 1/2 lime Full squeezed blood orange Dash of Orange bitters
<Ingredients> 60ml Matusalem Rum 20ml Sugar Syrup 1/4 lime
<Ingredients> 60ml Matusalem Rum 60 ml Dry Ginger 20 ml Sugar syrup 3/4 lime 6 Basil Leaves Ginger
<Method> Add to shaker, Rum, honey and fruits and fill with ice. Shake hard and serve in a rocks glass, add dash of bitters and garnish with orange
<Method> Shake all ingredients and serve in chilled cocktail glass
<Method> Muddle citrus fruits, basil with the sugar, add alcohol and fill with ice. Shake hard and crack out into a hi- ball glass and top up with dry ginger. Ganish with slice of fresh ginger.
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Founded in Santiago de Cuba in 1872 by the Camp and Alvarez families, Matusalem Rum quickly rose to prominence and became know as the “Cognac of Rums”. Produced using a unique solera blend Matusalem Rum is like no other and is regularly rated as one of the smoothest. In fact Matusalem Gran Reserva was voted “Best tasting rum in the world” by the San Francisco Wine & Spirit fair.
E H T _ N I Jo OLUV E R N O I T
tion c n u j n o c is proud Drink in with nt to prese
Ultimate Bartending Challenge
Mix 1
If you would like more information and a chance to win e500, contact us on mix1@mixologistclub.eu
become a member
[ from the grapevine ]
Once shameless and faithful copiers of all things French, California is one of the worlds most vibrant and exciting producers of their own un-mistakable varieties of WINE. Boasting an ideal grape growing climate and inventive ‘American’ approach to wine making. In the not so distant past California did as the French and named their wines Burgundy, Claret and Champagne ( white/red/fizzy ) however they quickly realised that there is no ancient laws or traditions bounding bounding THEM to be so rigid. The result? California now has a wine for everything!
California
California produces 95% of all American wine and dominates the massive U.S domestic market. Known for their big ‘buttery’ chardonay’s and robust single variety cab-savs as well as unique dessert and fortified wines. In sharp contrast to European producers, California winery’s grow in some cases 25-30 varieties, and are known for producing odd eclectic blends which have proved as popular as single varieties, and if un-successful can be mixed up and improved year after year, a remarkable freedom which many wine making nations cannot enjoy due to strict appelation laws. Impressive batches of Chenin Blanc, Sav-Blanc, Reisling and Pinot Blanc can be found among whites and fantastic Pinot Noir, Cab-Sav and California’s ‘own grape’ Zinfandel account for some of the best reds on the market, not forgetting a favourite of the ‘ladies’, white Zinfandel commonly known as ‘soda pop Zin’ or more technically ‘Blush’ native to California and enjoyed all over the globe.
Less oaky chardonnay’s and Sauvignon blancs from california are great company for most light fish or chicken dishes. Zinfandel and Cabernet Sauvignon can cut through the thickest and sauciest roast meat dishes. But can also be lowered all too easily all by themselves. Nonsense info-for some reason all things associated with wine in california are expressed as ‘california’ rather than the gramatically correct ‘Californian’ for example Calfornia wine, grapes, producers etc.
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California as far as producing wine is all about choice, for the grower, producer and ultimately US, the consumer, drinkers the benificiaries of the unique climate and freedom of the worlds 6th largest producer of plonk.
BECAUSE YOU HAVE TO EAT SOME TIME
[where were you last night?] 1
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1. Gibneys 2. Solas 3. Ron Blacks 4. Buskers 5. Oil Can Harrys 6. Oil Can Harrys 7. Solas 8. Russels 9. Q Bar 10. Dakota 11. Solas 12. Buskers 13. Dakota 14. Dakota 15. Gibneys 16. Q Bar 17. Buskers 18. Russels
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If you want to appear here with the beautiful people MMS
us on 085 1400 990
www.lynchdesign.ie
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