DRINK Magazine Republic of Ireland Issue No.5 by Drinkworldwide

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contents 04 INTRO

a word from the source Know your drink, love your drink, drink your drink and have a drink.

05 NEWS/REVIEWS

Keeping you in the know

09 TRAVELLER

Middle Bar One of Melbourne’s institutional dives is turned into a hidden Melbourne treasure.

10 SHAKEN & STIRRED Is it a bird? Is it a plane? No, it’s just more irrelevant info to help you get a leg over.

12 FEATURE

The Revival of the Cocktail

24 SPIRIT OF BRAZIL

5 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 Lynch, Slim Denby, Jonathon Ferris, Laura Smelter, Rafael Agapito, Karoline Knudsen, Rupert Taylor, Que Furnell, Jason Currie, Maree Kim. 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.

drink Magazine 48 Mount Field Park, Malahide, Co. Dublin t 01 846 4287 e info@drinkonline.eu w www.drinkonline.eu

CACHACA

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your feedback on 085 1400 990

drink Supports and encourages responsible alcohol consumption. For more information visit

A pinch of pubs, a dash of bars topped off with a shaking of clubs.

27 MIXOLOGY

If you haven’t tried something new lately, now is your chance.

drink Welcomes any contributions from our readers. 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 All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication”.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.

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20 BARS IN BRIEF

Give us a break!

SU BM IT

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Lately I’ve taken much enjoyment in the ageold ritual of “just a quiet drink”. The city’s bars on weeknights are not exploited to their greatest potential. There’s just the right amount of people to create a simmering vibe. Music is funky but chilled and there’s no inane racket to dislodged your larynx over. The mutual nod from fellow drinkers as you pass from bar to bar acknowledges that unspoken drinkers league. Yes, all is merry and peaceful in our fair city. But alas one “quiet drink” often turns in to a few more. Now we at Drink don’t advise driving drunk, so in these cases the car has to stay the night in town. A bit of a pain but we’ll live through it. Until the morning-car-retrieval when an otherwise perfect night is destroyed by the uniformed city feral. Obeyed by everyone but liked by no one. They are the bane of the city commuter. From their beginnings as an awkward, snivelling school child longing for power, this wretch slowly (but ever so surely) metamorphosised into the equally unfortunate ‘City Parking Inspector’. Exerting the small amount of power they wield, as a way of getting back at the society who have and always will loathe them. I’m absolutely sick and tired returning to my car, whether it be the morning after drinking, a couple of minutes at the ATM, or a quick check of the mail box, only to find a flapping infringement under my nice clean windscreen wiper and the vision of a yellow claw gnawing at my back tyre. No warden is in sight. In and out like unclaimed flatulence. The only indication being the vile stench left behind for me, nay us, the hard working commoner to deal with. It’s now gone too far! These clampers have gone beyond regulating parking, to bureaucratic exploitation. It’s merely an easy way for the lazy council to create revenue. No longer should these despised patrollers be tolerated. And just think, that i80 you don’t pay can be your funding to a “quiet night” out on a weeknight in this great city. Cheers and stay staunch The team at Drink

News Giving you the facts and nothing but the facts

Tow me a Texan

A TOUCH OF ASIA

A new spin on dial-a-driver has been 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.

The launch of the television advert coincides with Tiger Beer’s ‘Taste of Asia’ campaign. This is centred around a one-day festival in Meeting House Square, Templebar on the 9th September. The event allows the public to experience authentic dishes from a range of top Asian restaurants, amid an eclectic mix of Asian crafts and culture complimented with Tiger Beer!

UBC MIX 2 Cocktail Competition With MIX 1 now complete, MIX 2 will be held on the 3rd of September @ the Morgan Hotel, with any budding bartenders are encouraged to get in early with limited spots available! For more information contact Mark here at Drink, on mark@ drinkonline.eu or 085 77 77620

GET THE TASTE OF IT! Drink will be running our own tasting series, with experts giving their unlimited knowledgebase to the willing few. If you would like to come along to one of these sessions, please get in touch with us on tastings@drinkonline.eu

What’s Hot

Pouring your own beer @ the Baggot inn

Drink Chasers Feedback from our valued and not so valued readers. We love you all. I am new to Dublin and found your mag very helpful, I was wondering if there was a Drink social club, so I can meet some fellow drinkers Caroline [via email]

SMS

Great little Mag! Maybe you should give some drinks to me and my friends. Anon [via SMS}

Getting a lamb pie from the South William Bar

* * Taking in a live band @ Elderflower Cordial Eamon Doran

I reckon ‘drink’ could use some more cocktails, I tried making the Long Island Iced tea at home, fantastic!

Having a few flaming Sambucas

Best regards, Steve [via email]

Meeting some hot ladies while out having a smoke

your feedback on 085 1400 990

Bartender Interview> BARTENDER QUESTIONS > Name: Age:

Slim Denby Still in my 20’s (no more questions, your honour)

Bar tendered:

Down Under At Major Tom’s

Favourite drinking story: Not being able to get to the bar at the Aerosmith concert but still succeeding in getting absolutely obliterated in the 2 hours afterwards Dream bar: “Cheeky Slim’s”, in big pink joindy uppdy neon writing. A cross between Cocktail and Coyote Ugly (it will be mine, oh yes, it will be mine) Favourite Tipple: Well, I’m working in cocktail 13 years so I’m sick of drinking them. I like a good ol’ pint of lager and a cheeky whiskey at home. 1st Drink: I suppose I was weaned on the dregs of my dad’s Guinness Extra Favourite part of the trade: what their rounds are Bane of the trade :

Serving 3 or 4 people at once who know

Lack of manners, A-holes and credit cards

How often do you pick up over the bar: Slimbo’s an exclusion zone, sorry

Happily married to Linda,

Review> Tiger San Miguel One of the top Asian beers, this pale, golden lager has a clean hoppy finish, well-balanced medium body and distinct bitter hop character.

A dry hopped beer with a rich taste, Tiger is great with spicy wok-fried food. Great for itâ&#x20AC;&#x2122;s extremely refreshing qualities.

< Coole Swan A lovely creamy taste with a lingering whiskey under tone. Great over ice, favourite chocolate bar on a stormy night.

Matusalem Clasico > A classic golden rum from the Dominican republic, aged 10 years in a solera system. Brilliant on its own, but also ideal for adding an extra dimension to your favourite rum cocktails.

win stuff

Drink Top10 Rupert Taylor discloses his modern method to enlighten us with the Drink guide on:

HOW TO PULL BIRDS I used to be really nice to girls. Throughout my idle university days I was romantic. I cared for the world and especially for those who inhabited it. This kind of wide-eyed idealism was a winner with the ladies. When hearing you hemorrhage progressive political leanings, a switch is triggered inside every post-pubescent woman’s subconscious. They can’t help but think, “he will protect my young”, no matter how career-orientated the young woman is. But that was then, we’re now 2002. The practice of romanticism has been abandoned. Discontinued. We’ve entered the post-modern world and selfdestruction is the new romanticism.

The Crass Bastard works to keep these players away and pull the potential. You know you’ve got this guy down when the stream of offensive verbal diarrhea flowing from your mouth is so thick the girl is tricked into thinking underneath it all you must be some disaffected genius. An example of this in action is a friend of mine who whilst ranting to a bar full of people set himself alight courtesy of a candle. Once extinguished he went on to proclaim, “I usually only experience a burning sensation when pissing.” That night he took a doctor home.

There’s a few ways to do this, and believe me when I tell you, they’ll land you more lays than any buying her a Cosmo, Cowboy or new pumps ever did. The following are just two of the new, but tried and true methods.

This involves an amount of projected arrogance. Not too much though. But if she ever pulls out the old, “fuck you’re arrogant” and tries to leave, you’ll need to hit back with the, “Well. There exists a fine line between arrogance and confidence. Some blur it, yet I believe I do not cross it.” The kind who falls for this will often find herself in the back of a taxi with her skirt hiked up to her knickers saying, “you know I’m not going to sleep with you tonight.” To this you may want to reply, “you reckon” or, “riiigghht” or, alternatively, you could just laugh. Twenty minutes later she’ll be placing a condom between your eager little fingers saying, “be gentle”. Cue second bout of laughter and/or sarcastic remark.

The Crass Bastard

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This can be tricky. Before you adapt this role, you must carefully select your victim. You’ll wanna stay away from ex-Private School girls. They used to drive a Suzuki Vitara, then they gotta new VW Golf. All their lives Daddy has told them they deserve the best. They fucking well believe it, and they fucking well expect it. Unless you have bonafied family cash or you’re a hotshot property developer on the make, stay away from these creatures altogether. Much like Croatians they don’t breed with those unlike themselves. And the only reason they’ve got you on a leash is to get back at Daddy for not buying them that small island.

The ‘I could take you home and I know it, yet I’m not really sure if I can be arsed’

So go forth into the urban wilderness. Hunt to your hearts content, armed with arrogant slurs and insulting remarks, which the ladies hate to love. Hopefully they’ll work in your favour. If not, there’re plenty more suckers in the swamp to try these techniques on.

Lately we at Drink have explored many avenues that are the result of enjoying a drink or two. So we’ve compiled a list of warning labels we think breweries should include in their advertisements. In a world where lawsuits are forever on the increase, we think it only wise to inform and cover all bases.

01.WARNING: Consumption of alcohol is a major factor in dancing like an idiot to the last song playing. 02.WARNING: Consumption of alcohol may cause you to tell the same boring story over and over again until your friends want to SMASH YOUR HEAD IN. 03.WARNING: Consumption of alcohol is the leading cause of baffling rug burns on the forehead. 04.WARNING: Consumption of alcohol may create the illusion you’re tougher, handsomer and smarter than you really are. 05.WARNING: Consumption of alcohol may lead you to think people are laughing WITH you. 06.WARNING: Consumption of alcohol may lead you to think you can out drive Michael Schumacher. DON’T DRINK AND DRIVE!! 07.WARNING: Consumption of alcohol may cause you to wake up with breath that could sterilize your sisters hairdressers kit.

08.WARNING: Consumption of alcohol may cause you to roll over in the morning and see something really scary (what species and/or name you can’t remember). 09.WARNING: Consumption of alcohol may lead to the belief you can continue drinking up until one hour before work.

10.WARNING: Consumption of alcohol may lead to the belief you actually have a nice disposition.

Traveller>

middle bar

383-387 Bourke St, Darlinghurst, Sydney T. +61 9331 6200

If you follow the saying ‘life’s a banquet’ then Middle Bar’s the butter sculpture on the buffet table. In the heart of Taylor Square, Middle Bar has been created by a blend of ideas between owners and architect. And not the ordinary slap-up paint job most inner city bars call renovations, making this bar some thing special. Climb the intriguing stairwell that takes you above Kinselas and you’re greeted by a fabulous conversion of an old funeral home, now a re-vamped Martini-swinging Studio 54. A sunken lounge area, glass railings, chain metal curtains and impressive bathrooms (a pleasure to visit not a nightmare), this bar has hit Sydney with a wave of approval by clubbers tired of dark and dingy clubs. Here the beautiful people are seen playing under the 70s glass chandelier while looking over Taylor Square. Or swilling around the outdoor area, the first allowed in Sydney. Winter may not be the best way to enjoy the benefits of outdoor drinking but come summer it’s the most important place for the wanting-to-be-seen community of Darlinghurst. To sit and relax away from the beat of the DJ, a chill out area tucked away from the bar and separated from the rest rooms by floor to ceiling glass doors is a great place for an intimate chat, if you don’t mind the influx of people coming and going. There’s a whole host of bevies available, the most popular a Vodka Lime Caipiroska the staff muddle before your eyes and present with an ever-willing smile. And arguably the best Classic Martini in Sydney. For those who enjoy the pleasure of a simple beer don’t fear, there’s a range

of bottled beers available along with spirits of all flavour. Prices won’t leave you homeless, however the power bill will have to wait. But it’s worth the extra to be seen drinking with cooking show hosts and various other talented crew including languid models who seem unamused. Be warned however there’s a smart casual dress code so no torn jeans and runners (unless they’re the latest DKNY or Prada collection). Definitely no ghastly coloured floral Hawaiian shirts or easy fit jeans here. [Story: Que Furnell]

Pick ’em up!

“What winks & shags like a Porn Star?” (Give a sleezy smile & a wink)

You could achieve even greater success if you look the part, kind of like our publisher “Tight open neck shirts are back in. Aren’t they?”

Does that mean no funnels? It’s illegal to sit on any street curb in St. Louis, Missouri, and drink beer from a bucket.

Living Like a King

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During the reign of William III, a garden fountain was used as a giant punch bowl. The recipe included 560 gallons of brandy, 1200 pounds of sugar, 25,000 lemons, 20 gallons of lime juice, and five pounds of nutmeg. The bartender rowed around in a small boat filling up guests’ punch cups.

Even Elephants Get On It

African elephants are known to eat fermented fruit that has fallen from the marula or elephant tree. This is the same fruit which the liquor Amarula Cream is made. It’s believed to give them a buzz similar to alcohol. So when in Africa, don’t go starting any bar fights. Not only will they knock you out, they won’t forget you.

Bar Trick Bet someone that they can’t balance a full pint of beer on their two thumbs. If they agree tell them to place their thumbs flat on the table and balance the pint. Solution: You lost the bet but your friend is stuck with a pint on their hands and can’t free their hands without spilling the pint.

Sloincha A good host or hostess always knows the right time to propose a toast and even more importantly the right things to say. Make your international guests feel welcome and impress your friends with your multi linguistic talents courtesy of our collection of toasts from around the world. Op uw gezonheid (Belgium) Salud (Spain) Skal (Norway) Za vashe zdorovye (Russia) Kanpai (Japan) Santanka nu (Iceland)

Smugglers Were Bludgers

A votre sante (France) Fee Sihetak (Egypt) Prosit (Germany) Wen Lie (China) Chai yo (Thailand Your shout mate (Australia)

Did you know in late 17th century England it was more profitable to smuggle tea than it was spirits. This was mainly due to the reduced weight of the tea, therefore it was much easier to transport. (more pointless trivia?, I think so.)

[ feature ]

The Revival of the Cocktail

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The art of the cocktail is back. Despite depressing news about teenage binge drinking, adult Irish are definitely more sophisticated in their choice of alcohol consumption than was the case 40 years ago. Drinking back then often meant flagons of beer or sherry and artificially sweetened wines.

Gin was mixed with lukewarm tonic, one lonely floating ice cube and a slice of lemon in cut-crystal sherry glasses. Whisky was either straight or with water. 1950s-style cocktails came ready-mixed in bottles with labels like “Merry Widow” or “Pimm’s No 1 Cup”. The 60s heralded creamy, sweet concoctions with long names usually associated with sex. Today the demand and passion for cocktails hasn’t been so strong since prohibition. F. Scott Fitzgerald would have found a source of inspiration at every bar and club in Ireland. Perhaps likening modern day Ireland to glamour, Rolls Royces, and upper class bootlegging is far-fetched, but certainly there is no shortage of liquor. With so many different infusions and distillations, the selection of cocktails has gone off the wall. It seems that every different bar that you head into around the city has its own special totally original cocktail. And they taste good! Bars have cottoned on to the fact that marketing a cocktail specific to their image will attract the masses. As with any great product the popularity of a cocktail doesn’t just rest with the taste, it’s also in the marketing. A classic martini with a twist will no longer sell. The drink has to be “VINNIE’S VIBRANT VODKA WITH EXTACTED CITRUS PARTICLES” to even arouse some sort of excitement from modern-day laconic bar goers. However, personalised cocktails are nothing new. The Waldorf Hotel created their own personalised cocktail when this culture took off after World War I. This was around the same time product placement in American movies became a great marketing tool. Bond strategically positioned the Smirnoff label when creating his “shaken not stirred” signature refreshment. But today it’s not just the upper class elite who registers exclusive enjoyment of blended liquor. Even common household teenagers are capable of creating their own elixir by concocting rocket fuel from their parents’ liquor cabinet. A bit of gin, a bit of Baileys, a bit of Midori and Bob’s your mother’s brother.

No other drink can exist on two such different levels. Whether you are shaking wine with coke or eloquently stirring vermouth around a Boston, the term of cocktail still applies. Beer caters to the sporting masses, wine to the connoisseurs, but cocktails will always please both the elite and the plebeians. Specifics ordered by individuals are self-representational. With a little acute observation one can learn the whole social and financial history of a person based solely on their cocktail of choice. The Cosmopolitan drinker is obviously a product of television conditioning. Black Russians are long time drinkers on the eternal search for a stronger drink that hits home, but hide their alcoholism in the form of a cocktail. Cocktails have become so popular that everyone is jumping on the bandwagon. The Women’s Weekly ‘Cocktail Guide” (reprinted by popular demand!) displays a range of Tom Cruise inspired drinks that are just perfect for Rhonda to serve the girls at the next Tupperware party. Drinks such as the “Blue Hawaii”, “Island Affair” and who can deny a “Pina Colada” are perfecting for sending the girls into a tropical fantasy. Today’s cocktails, with different flavours, colours and preservatives, are so far removed from the Harvey Wallbanger that the contemporary drinker has forgotten what actual alcohol they’re drinking. It’s not so much the perfect mix as the perfect fix. Orders are based on trends and marketing. How imperative is it to have Absolut Kurrent in a sea breeze when the cranberry and grapefruit juice hide any hint of alcohol flavour? But at least it sounds as though you hold some minor form of product knowledge. It all proves you don’t have to be special to indulge in the finest fantasy the bar tender can offer. Although the popular breed that is the pretentious bartender will tell you otherwise, for the uninitiated like myself, just stick an umbrella in it and call it a cocktail!

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

On June 30th, Hungarian Norbert Schok of Tiger Becs in La Stampa Hotel became Ireland’s representative in the World Flairtending Championships taking place in Taiwan in November. 12 finalists, from bars including The Clarence, The Morgan, and Citywest Hotel competed to see who had the best moves and nimblest fingers behind the bar; juggling, flipping and tossing bottles and cocktails shakers through the air in a manner that would make even Tom Cruise blush. Runners up at the event, run by Mickey Finn and The Bartenders Association of Ireland were Qiang Li from the Mint Bar in second place and Jakub Gorzewski from the Pod in third place. While bottles were tossed, creative online magazine Candy (candycollective.com) had internationally acclaimed illustrators Chris Judge and Jon Burgerman creating a Live Neon Art Wall that developed over the night into a colourful piece of urban art. Judges on the night were Declan Byrne from the Bartenders Association of Ireland, Nick Harris from Brinkman Beverages and Mark Buckley from Drink Magazine and MC for the night was Keith from Spin’s Breakfast Xpress. Neontastic listening treats on the night were blasted by Chewy whilst guests sipped on refreshing Mickey Finn Apple & Blueberry Spritzer’s. To see what happened on the night for yourself visit http://www.youtube.com/watch?v=HQHTjb8RnRs

E H T _ N I o J OLUV E R N O I T Ultimate Bartending Challenge

Mix 2

3rd September â&#x20AC;&#x2DC;07 The Morgan Hotel If you would like more information and a chance to win e500, contact us on intray@mixologistclub.com

[ recommended ]

Venu

Annes Lane, Dublin 2 Phone - 01 6706755

Venu doesn’t subscribe to the traditional school of thought when it comes to exclusive South Side Dublin drinking establishments. It hasn’t the need to advertise itself with garish neon interiors, faux Parisian terraces or snooty doormen. A simple, embossed glass door and a plain white lobby are the only clues to Venu’s existence. Located two stories underground you might be forgiven for thinking you were about to enter something resembling a little more than a Cold War bunker but no, Venu is bright and airy with a touch of New York chic for added effect. Muted tones are highlighted ever so slightly by colored spotlights, high ceilings and large mirrors. Venu isn’t strictly a bar but a brasserie cum cocktail lounge. Ordinarily you’d be passing through the bar on your way to the dining area however the management at Venu, nice folk that they are, are only too happy to entertain you if you only want to pop in and order the odd drink or two. Pull up a stool and let the bartender regale you with some witty anecdotes about high shelves and celebrity hijinks. No mucking about here – the cocktail menu has been specially devised to compliment the food menu and even has a selection of before dinner cocktails incase you taste buds need loosening. Venu also boasts the best Mojito in Dublin – a pretty tall claim but one we were only too glad to put to the test; a test, we’re pleased to report, Venu passed with flying colors. Venu is an establishment in its infancy and yet it has gained the kind of reputation only ever attribute to those longer standing bastions of the Dublin gastronomy circle. Indeed in its short life span it’s become a firm favorite with rock bands, Miss Worlds and the odd rugby player. Hopefully Venu will continue to delight the critics for years to come.

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Need to find a new pub for a few drinks with your mates? Log on to drinkonline.eu for an up to the minute listing of all the best bars and clubs in and around Dublin, plus lots of great competitions, giveaways, reviews and so much more. Log on today and start planning for your next big weekend.

[ recommended ]

The Lotts 9 Lower Liffey Street, Dublin 1 Tel: 01 8727669

If you’re lucky enough to remember the pre-Celtic Tiger era then you’ll recall that most of Lotts Lane was a sickly looking car park little less than 10 years ago. When the boom arrived, some kind development folk thought it best to put the Lotts out of its misery and turned the whole site into one of those hoity-toity developments you’d come to associate with the nouveaux riche of Irish Society. Fortunately they had the foresight to include a fine drinking establishment in the shape of The Lotts Bar and Café.

As you’d expect, the main bar is well stocked with everything from fine wines and premiums spirits right the way up to swanky cocktails. The menu ain’t bad either and Lotts has some interesting dishes. Particular favorites are chicken salad and beef stir fry but the more adventurous among might prefer the butter roasted duck or wild boar sausages. Drink recommends Lotts because rather than sell its soul to the Celtic Tiger, it retained some of that original spirit of times past becoming a venue where both pre and post Celtic Tiger join in holy matrimony.

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Originally an old mans pub on the street corner, developers expanded the premises into its current incarnation adding hand made mosaic walls and lots of marble. Dot a bit of leather seating around the joint and, hey presto, you’ve got a lavishly Romanesque premises - both contemporary and unique. Incidentally the old pub still stands proud on the corner of Liffey Street and retains its original charm. It’s a regular haunt for sporting fanatics and is only a quick jaunt around the corner from the main bar.

If you’re a fan of piano bars you’ll love Lotts. A precariously placed baby grand entertains revelers all through the week with the resident pianist playing on Wednesday and Saturday afternoons. Why you could be in a Humphrey Bogart movie if it weren’t for that pesky smoking ban!

bars in brief 40 aka

bá mizu

the market bar

6, Wicklow street, Dublin Ph: (01) 670 4220

59 south William street d2 Ph: (01) 674 6712

Fade Street, Dublin 2 Ph: (01) 613 9094

Celebrated by the house music lovers, 40 AKA - or simply AKA - is definitely one of Dublin’s top electronic music spots, bringing together top deejays with top sounds, quality drinks and beautiful people. From Monday to Thursday, no better runaway from turbulent Grafton street. Lounge music go along with their simple but tasty food- pastas, pizzas, salads - and a pint of your favourite. As the weekend rolls in the place is brought to life by Dublin’s party people and competent table-turns from their resident and guest Dj’s. Fridays and Saturdays are usually jammed, so we recommend you get there before 10pm if you’re looking to get a nice spot in front of the bar or the Dj box. If all that twisting and shouting makes you thirsty, the good-looking and efficient bar staff will look after you with cocktails, beers, or a bottle of their good selection of champagnes. Looking for glamour, good vibe and a lot of fun? Drop in and check out AKA.

The powerscourt town house centre is packed with surprises behind its glamorous 18th century façade, the most delightful surprise is found on the basement. Charming, cosy interior and relaxed but yet busy outside seats on the up-market South William street are combined to please Greeks and Trojans as a place to be seen or to hide from the crowds. With a lot to choose from premium bottled or draught beers, wines and a honourable selection of cocktails, they also serve food all day, with a menu well balanced with fresh, unusual options- like the Mussels Hoegaarden - to match every size of hunger. Other interesting feature at Bà mizu is the river Stien, a tributary of the river liffey. The river actually flows underneath the premises and is visible trough glass panes set on the floor. On Sundays, knock your hangover down with a spicy bloody Mary or any cocktail at special prices from 4pm until 11pm. So, at anytime, Bà mizu always got what you’re looking for.

One of the more interesting bar settings in Dublin is the arcade of Market Bar. A huge space, with a mezzanine level, there’s room aplenty for drinkers to congregate. Brilliant for after work knock-offs, including tapas at the central benches or a meal in the restaurant seating, but on quieter occasions the venue can feel cavernous. The surroundings are basic for such a large room and the extensive wall space is used to interesting decorative advantage - look for the wall of shoes. A mirrored bar highlights the service area that copes with crowds of customers and where the service is efficient and friendly. Plants are scattered throughout and a heated courtyard is a definite bonus. If you’re looking for a relaxed, spacious bar to drink in with friends, Market Bar is a reliable inner-city destination.

Type: Feature: Hours:

Disco-bar Funky décor 3pm - 11:30pm, late night weekends 3pm - 10pm

Type: Pub Feature: Outside seating Hours: 11:30am - 11:30pm late night thurs fri sat

Food: Wine: Cocktails: Functions:

No 3R, 3W, champs menu Yes Yes

Food: Wine: Cocktails: Functions:

Type: Feature: Hours: Food: Wine: Cocktails: Functions:

Full menu/bar bites 6R, 6W, 1ros, 5champs 30 Yes

Bar/Restaurant Historical building Mon-Thurs noon - 11.30pm Fri-Sat noon - 12.30pm Sun 3pm - 11pm Tapas menu for lunch & dinner 12R, 8W On request Corporate and private events

drink score:

Atmosphere: *** Service: *** Products: ** Drink Recommends: Table for two on a quiet week night

Atmosphere: *** Service: * Products: *** Drink Recommends: Cocktail Sunday’s

Atmosphere: *** Service: *** Products: *** Drink Recommends: Pint of beer on the balcony

• 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 >>

SMS

your feedback on 085 1400 990

thomas read

o’donohues

bleeding horse

Cnr Dame and Parliament Street, Dublin 2 Ph: (01) 671 7283

Suffolk Street, Dublin 2 Ph: (01) 677 0605

24 Camden Street Upper, Dublin 2 Ph: (01) 475 2705

As a combined bar and cafe, the vibe of Thomas Read varies across the week. Serving fair-trade espresso coffee in the front bar alongside a decent range of drinks and reasonably priced meals, this is a venue for almost any time of day. Next door, the Oak Bar serves a good pint in an old-school atmosphere while downstairs the Cellar Room touts itself as playing all things indie. A crowd with a business edge quickly fills the bar on weekdays, no doubt partially due to its central location. Likewise on weekends, the Temple Bar crowd swamps the venue and you need to be early to claim a seat. If you’re not too hung over, try to make it to Thomas Read to appreciate their signature Sunday Roast consisting of live music, games and roast potatoes.

Formally The Thing Mott, O’Donohues is now the local haunt of jaded shoppers too lazy to venture any further than the top of Grafton Street. Very little has changed since the demise of Thing Mott except a splash of white wash on the exterior. During the day O’Donohues provides a refuge for Trinity Students looking to bunk off lectures for an hour or two. However, as the day pushes on, smelly student types tend to push off back to their dorms. Night time ushers in a more professional crowd and the place soon fills up with suits and shirts keen to drink off a days work. It can get a bit tight but a small seating balcony has been provided upstairs for those more intimate drinking moments although be warned – some inconsiderate sod has placed a noisy pokie machine in the corner of what is otherwise a cozy little establishment.

Rumor has it that The Bleeding Horse earned its name during the Battle of Rathmines after a wounded horse supposedly entered a local tavern at the top of Camden Street for refuge. As it probably contravened health and safety, the owner was quick to pack the horse off to the glue factory but not before he’d renamed his pub in its honor. Four hundred years later and the Bleeding Horse still stands proud on its original site. Its mighty stature is hard to miss as you turn the corner at the top of Camden Street heading towards Harcourt Station and over the years it has proved inspirational to writers such as James Joyce, Oliver John St. Gogerty and JP Donleavy. Still looking like something out of the Elizabethan era, the Bleeding Horse is one of the most infamous pubs in Dublin and a firm favorite with tourists and sporting fanatics alike.

Type: Feature: Hours: Food: Wine: Cocktails: Functions:

Bar/Cafe Vintage movie posters Mon-Wed 10.30am - 11.30pm Thur-Sat 10.30am - 2.30am Sun 11am - 12.30pm Snacks, sandwichs, pub fare. 4R, 4W, Spk by the bottle On Request The Cellar Room. Holds 100

Pub Wooden Interior Sun - Wed 10am - 11.30pm Thurs – Sat 10.am - 12.30am Yes 4W 4R On request Yes

Pub Smoking garden Sun – Thurs 12pm – 12am Fri - Sat 12pm till 2am Yes 6R 6W On Request Yes

drink score:

Atmosphere: *** Service: *** Products: *** Drink Recommends: Sunday roast and games

Atmosphere: *** Service: ** Products: ** Drink Recommends: A seat upstairs

Atmosphere: *** Service: ** Products: ** Drink Recommends: ?

••• Fantastic: << Something unique, original concepts introduced, consistency >> •••• Exceptional: << Striking, very hard to fault, attention to detail, and total individuality and originality that works >>

12pm till late

Opening

Join us

in the Baggot Inn to experience a unique opportunity to pour your own pint of Guinness/Carlsberg at bespoke serving tables

private booth, book early delicious

Book their own

ideal for Rugby world cup...

to avoid disapointment..

Now serving

lunch and evening meals

143 Lower Baggot St (just off St.Stephens Green), Dublin. www.baggotinn.ie

T (01) 661 8758

tasting forum:

on join in like to Forums, ld u o g w in If you of our Tast mail e u one please konline.e in g@dr tastin

THE PANEL Fibby Fairbairn Odessa

Venue: South William Bar

Gin

Mark Lynch Solas Bar

THE SO-CALLED “ODOURLESS AND TASTELESS” SPIRIT GOES UNDER THE BAR TENDER MICROSCOPE

ustling three bartenders out of bed on a Wednesday for a breakfast buffet of straight gin was an easier task than we’d imagined and everyone happily settled into a couple of hours at the South William Bar. The Gin’s were revealed, discussing packaging, reputation and hype also taking into account the liquid as well. Read on to find out how they faired. Bombay Sapphire As known for it’s marketing as it’s taste, Bombay was the first gin to take the world by storm with it’s slick packaging and unique advertising. Fibby notes that “there’s not much alcohol burn” Mark notes how it coats the front of the palate, with Peter adding: “it’s got abit to it!”

Gordon’s Gin Being one of the original London dry gin’s available and a recipe that is still as raw as when it was first produced. Fibby suggests the alcohol comes through more strongly initially than the other characteristics. While Mark comments on the length and Peter on the spiciness. Tanqueray Gin Tanqueray is considered by many as one of the better quality brands available, but does it stack up for our bartenders. Mark suggests it’s quite light and smooth, while Peter thinks you could mix it with anything. Fibby suggests that the lingering taste on the back of the tongue is hard to beat.

Peter O’Connor Morgan Hotel

Millers With a 4500 km round trip to Iceland, but does using the purest and softest water in the world make the difference? Peter suggests that it’s the perfect character for a traditional Martini, while Fibby suggests using fruits to lengthen it out. Mark likes it just as it is; neat.

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[ spirit explained ]

VIVA CACHACA! Clothing is minimal, bodies bronzed and beautiful, surrounding mountains and rainforest aplenty. Think Brazil! Think soccer (Pele), think men (Gustavo Kuerten the tennis player), think women (Giselle – also known as boobs from Brazil), think dancing (Samba), and now cachaca is here and it’s sexy!

During the World Cup last year, the major newspapers ran features on each of the competing countries and their national food. Whilst the Koreans noshed kimchi with everything and the Japanese consumed their sushi, the Brazilians were the only ones without a national food type. They were however, the only ones to have a national spirit, cachaca – the sexiest spirit to have found it’s way to our shores, the very soul of Brazil.

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Cachaça (pron: kah-sha-sa) originated over 400 years ago on the slave fields of Brazil. The juices of unrefined sugar cane are extracted and left to ferment, then rectified a few times and distilled before being either bottled or aged in barrels. Some forms of cachaca are only aged a few months and some, like fine whiskys aged for years, allowing the flavour to mellow and disperse the original harshness – giving it a smooth warming texture not unlike a fine whisky. Some cachaca is not aged at all, which contributes to the harsh, fiery sensation. As cachaca aficionados know, quality depends on the means of distillation, which can influence the price, taste and aroma of the liquor.

It’s one of the most consumed drinks in Brazil, second only to beer. Brazil has 4,000 brands of cachaca and consume two billion litres of cachaca per year. That translates into 13 litres for each man, woman and child in the country. Not surprisingly then, there’re a few connoisseurs of the stuff. With all the brands available, it’s something of a requirement that the barman knows what’s hot and what’s definitely not. Given that there are only a handful on the Irish market, we watched, tasted and gave our verdicts on what we thought to be brilliant and what we thought was better left on the shelf.

Pirassununga 51 leaves a stinging sensation in the mouth, a burning feeling in the throat and a somewhat fiery feeling in the stomach when consumed neat. Erasmus Scheltz, a Swiss immigrant, began its manufacturing in 1543 when the process was developed at one of the first sugar cane mills near the port of Santos, Sao Paulo.

Cachaca makes up the spirit in a large number of cocktails, but the real test is in drinking it neat and this is precisely the test put to our judges. Velho Barreiro (The Old Man) is one of the most sophisticated brands of cachaca in the world and as such one would expect it to appeal to the upper class. It is one of the most appreciated cachacas in Brazil because of its delicate aroma of balsam, cinnamon and oak and a refined smoothness, due to the very careful methods of distillation. Use it for the preparation of a caiprinha or other fruit cocktails.

The Classic Caipirinha (kai-pee-reen-yah)

Alternatively drink neat over ice with a twist of lemon or lime and it still tastes sublime. This one has been aged in French oak barrels for a minimum of three years and our judges nod in approval.

Ingredients: 2 oz of Cachaca 1 whole lime cut into eighths 2 spoons of sugar ¼ of a shot of freshly squeezed lime juice

Sagatiba Vehla is the new wave of cachaca. A top quality aged cachaca produced by Brazil’s best distillers. An authentic spirit which is slowly aged in oak barrels to acquire their perfect aroma and flavour. It is smoother, oakier and with a golden liquid with a fruity aroma and full bodied flavour. Cachaca doesn’t get any better than this. It is the single malt of the aguardiente group.

Glass: 9oz Rocks Old Fashioned Garnish: Split lime wedge Method: Muddle lime and sugar with a blunt wooden pestle to release the juices and oils in the skin of the lime. Pour Cachaca into glass, add crushed ice, extra lime juice and stir. Alternatively, you can shake all the ingredients with cubed ice and pour into glass.

It, like no other, makes a great Caipirinha – the most Brazilian of drinks, but the possibilities it can provide go way beyond the traditional mix. From twists on classic cocktails, such as the Mojito, to more contemporary concoctions, Sagatiba is a very versatile spirit.

Let your imagination go wild. Cachaca being a base spirit, tastes wonderful with any number of different fruits from strawberries, pears, citrus, banana and syrups. Ask your favourite bartender to make you any variation depending on your favourite fruits or simply enjoy with a twist of lime.

Translates to “peasant drink”, from the land where the sun is hot all year round, the limes plentiful and the dancing eternal.

[words by Maree Kim & Jason Currie]

Club open Wed - Sun Top DJ's Over 3 Levels

Bar & Venue

>> 46-49 Dame Street, Dublin 2 p: (01) 679 4455 e: info@citivenue.com www.citivenue.com

[ mixology - featuring Sagatiba ]

MANDERINE AND GRATED GINGER CAIPIRINHA

CAIPIRINHA

STRAWBERRY AND RASBERRY CAIPIRNHA

<Ingredients> 1 Manderine Cube ginger 1 Shot sugar syrup Pickled ginger syrup 2 Shots sagatiba cachaca

<Ingredients> 2 Shots sagatiba cachaca 4 Lime wedges Spoon of brown sugar

<Ingredients> 3 Strawberries chopped Funkin rasberry puree Sagatiba cachaca 4 Lime wedges Spoon of brown sugar

<Method> Squeeze the juice of one manderine and drop half into glass. Add cube ginger and sugar syrup muddle, add ginger syrup, cachaca and crushed ice. Stir well, drink!

<Method> Muddle limes and sugar in rocks glass, add sagatiba cachaca, add crushed ice and stir, serve.

<Method> Muddle strawberries, rasberries and sugar in rocks glass, add sagatiba cachaca, add crushed ice and stir, serve.

N CIARA GLE NA MC GO

Barman: CIARAN MC GONAGLE South William Bar

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Sagatiba Sagatiba, the world’s first ultra-premium Cachaca (Brasil’s national spirit) combines a blend of modern and traditional, creating the contemporary Brasilian essence. Distilled using an innovative multi-distillation technique it is set apart from other Cachaca’s. Sagatiba is a smooth, lively and delicate spirit with distinct fresh sugar cane characteristics and a soft aroma. An ultra-premium spirit, Sagatiba won 91 out of 100 points from The Chicago Beverage Testing Institute.

Sounds>

SnowDial

, ie Kathy Snowe, Eamonn Doyle and Paul Doyle, are one of the busiest Irish bands on the live music scene. Creating waves amongst indie-rock fans with the recent release of their debut single: “In Your Head”, Drink Magazine caught up with up lead guitarist, Kathy, after their recent gig in Radio City. So 2007 has been a good year for SnowDial? Definitely… we released our debut single, “In Your Head” earlier this year and City Channel are regularly playing our music video. Plus, we’ve just recorded our first podcast for ’02 Making Waves’, which showcases new Irish music. And, we have plenty more gigs lined up for the Autumn.

Artist: Okkervil River Album: “The Stage Names” This new album by American band Okkervil River is wildly alive, majestic and by turns brooding and raucous—often within the same song—The Stage Names burns with all the loneliness and adventure of a neverending road trip. It makes sense—Okkervil has been touring the States relentlessly for years, and in these nine compact songs, the journey’s raw, frayed edges come to the surface. This album should see there popularity rise on this side of the pond. Lead singer Will Sheff’s voice keens with emotion and his utter lack of irony is refreshing—it’s nice to hear someone who’s not afraid to fully express how sad the world can be. Many of these songs are stories of love and loss, but here the tales are grounded in specifics about modern life in America—and these details add a welcome wrinkle. Sheff has again surrounded himself with a dazzling cast of musicians—the arrangements on this album, threaded with organs, mandolins, cellos, violins, woodblocks and a mellotron, are stunning. Stage Names may be less ambitious than previous Black Sheep Boy in scope, but Sheff and crew seem more willing to experiment musically and their gambles pay off

SnowDial write all their own songs, how do you get inspired? I don’t really get inspired, it’s just something I do… it’s always something I’ve done. Sometimes I write from personal experience and sometimes I put myself in an imaginary situation and write about how I think I might feel. Ireland has produced some great musicians, which Irish musicians do you admire? Damien Rice because of what he has achieved, without the backing of a major label. I also admire U2 because they put Irish rock music, and to a certain extent Ireland, on the map. Apart from one of your own(!), what’s the best live music gig you’ve been to? Definitely Metallica at the Point Depot in October 1991. It was my first rock concert and it was amazing. Over the years, I’ve seen lots of great bands but nothing comes close to your first! And finally, what’s your favourite tipple post-gig? Usually just sparkling water for me but Paul would drink Heineken or Guinness and Eamonn would un-wind with a bottle of wine. For gig listings and music download info, visit www.snowdial.com

Artist: Justice Album: “Cross”

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Justice carries the spirit of Daft Punk’s Homework and Discovery with it throughout debut album Cross. Not that it’s a better album than those, but it plays out in a similar vain. French disco has actually been a pioneering spirit in abandoning the dance paradigms its era demands and taking what sounds good to them and riding that to actual artistic mission statements. Cross unites the sincerely punk abrasive fuzziness of Homework and the 70s revelry of Discovery and cooks up something that any type of dance junky can celebrate. Sure, the album is cut like a mix and the songs within are spliced further, but this is their first album and much of it is vigorous and vivid. Hurling ahead through erased track breaks like an expertly-blended mix-CD, Cross is a dizzying whirl where light-sabers whiz by jagged seesaws of white-hot distortion, sandblasted squiggles of shivering electricity. All this raw power is often chased with bubbly gulps of sing-song, Super Mario melody. Ultimately, Justice is another example of rearranging and reshuffling the devices of the past, but with complete understanding of their effectiveness to a point that sounds fresh.

TOP 5 D

ANCE S

INGLES 1. Wink Conscio Higher State O f usness 2. High Contras t - If We Ever 3. Groo ve Arma da Buena Song 4 Ft: Mutya Mutya 4. Yves Larock - Rise U p 5. Kissy Sell Ou t - Her

[ wine ]

The attitude of the average wine consumer towards Chilean wine would perhaps be ‘cheap and tasty’ or ‘good but not great’ this is not completely untrue; However the potential afforded by the nearly perfect climate is massive. Sitting neatly between deserts, the Andes and the sea Chile has everything it needs to be successful, heat in the afternoon, a cooling breeze in the evening and regular watering from the melted snow of the Andes. So good are the conditions the grapes can grow with little tending. In the 1830’s an epidemic of Phylloxera pests which are like cancer for vineyards, swept across Europe and the U.S devastating their crops, but could not settle in the sandy Chilean soil, as a result Chile still has most of their original vines.

Chile Wines Lazy Paradise Chile does not produce great quantities of ‘great wine’ because they have never been challenged to experiment or diversify their wines and can’t be blamed for having a ‘if it aint broke don’t fix it’ approach to winemaking. However the introduction of modern ageing and fermentation techniques in the 1980’s improved the production and quality. Merlot and cabernet are the most successful grapes of the country and give Chile their reputation for soft fruity, flavoursome reds; they lack complexity but are consistent and tasty examples of their varieties. White’s produced include sav- Blanc , chardonnay and Semillon, creating light, grassy, zesty varieties. Not to mention some decent Riesling’s. Chile are a reliable and consistent wine producing country with luck on their side, most Chilean wines are designed to be consumed young and they will serve most purposes, the reds make a respectable partner with roast meats and cheese, and the whites are great with seafood.

(Importers: O’Briens)

Santa Rita Reserva Cabernet 2005 Our estate grown Cabernet Sauvignon comes from Alto Jahuel, located in Chile’s famous Maipo Valley, one of the finest wine producing regions in the world. The result is an expressive, balanced and persistent wine. Its aromas recall ripe, black fruit, plums and fine herbs, gracefully combined with vanilla, cloves and fragrant spices. Aged up to eight months in American oak barrels, on the palate, its complex and body mingles soft tannins with a rich texture.

The Adobe is a wine of incredible quality from one of Chile’s best modern wineries Emiliana Organicos. With lashings of rich, dark, mulberry and blueberry fruit and a dark pepperiness this is a wine that hugely over delivers for its price. Although full-bodied and rich this is a silky smooth red and will compliment all sorts of red meat dishes.

Casillero Del Diablo Cabernet 2005 Full bodied but softly textured Cabernet with lots of ripe, dark cassis fruit and a just a lick of toasty oak. Smooth enough to be drunk on its own or a good match with peppered steak/ grilled lamb chops.

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They may not blow you away but they certainly won’t let you down!

Adobe Syrah 2004

[ where were you last night? ]

7 1. Baggot Inn 2. Baggot Inn 3. South William 4. Solas 5. South William 6. Sam Sara 7. Major Toms 8. Sam Sara 9. Sam Sara 10. The George 11. Solas

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If you want to appear here with the beautiful people MMS

us on 085 1400 990

Baroscopes> Aquarius

Jan 21st - Feb 19th

From the start of August right through to the end of September will be an emotional time for you Aquarius when close relationships come under the spotlight. Be careful of what you say and how you say it as someone may be a lot more sensitive then you know. You will enjoy the trendy but casual Ba Mizu on South William St, any bar on this up and coming trendy street is the place to be seen.

Pisces Feb 20th - Mar 20th After a romantic July, unfortunately August is all about work and deadlines Pisces. It will be a busy month but the end of September all that hard work will be rewarded. Take care of your health over the coming weeks. O Donoghue’s Bar on Suffolk St could be just the place to unwind after a busy day head into the back bar it was a lovely cosy feel and will help you unwind.

Aries Mar 18th - Apr 21st Is there a big secret you are hiding Aries? By the end of August you may be forced to reveal all. If you are single the middle of the month is a good time to meet someone new. Be aware of your finances at the start of the month. The Market bar on Fade St would be an ideal place for you particularly at the start of month this establishment is not near as pricey as other city centre bars.

Gemini May 22nd - June 21st

Libra Sept 23th - Oct 23rd

Your energy levels are at an all time high this month Gemini. However on the down side, August could also be a month when nothing goes according to plan. As a Gemini you will remain positive and laugh it off. The quiet and friendly ‘Toast’ in Rathmines would be a place you would enjoy Gemini.

August for you Libra is all about friends and being social. As an air sign sometimes you find it difficult to communicate but you will certainly have no problems this month. During the middle of the month be prepared for a much welcomed gift. Head to The Bailey on Duke St (just off Grafton St) this is where the beautiful people go.

Cancer

June 21st - July 23rd

August is a quiet month for you Cancer. Unfortunately this will not be a good month financially. You may consider a second job or if you are unemployed you may even consider part time employment in a bid to improve your finances. Being proactive with regard to your finances is a positive step and will prompt you to consider your long term goals. Head to The Bailey on Duke St, it’s a modern bar with a laid back atmosphere.

Leo

July 24th - August 23rd

Starting from this month and right up until October your sex appeal is at an all time high. Make the most of it!!! You are the life and soul of the party this month Leo. Finances are also good what a great summer this is turning out to be. AKA on Wicklow St (The old Rasher Geraghtys) is a great spot with its late bar and loud music, go there to enjoy a great night out.

Scorpio Oct 24th - Nov 22nd Like July, August for you is centered around your work life. Be aware of this and don’t let your work take over all other aspects of your life, as your partner may not continue to be as understanding. To make it up why not head to Ba Mizu it’s a very comfortable bar with an excellent cocktail and food menu.

Sagittarius Nov 23rd - Dec 21st This is an interesting month for Sagittarius. Your colleagues begin to sit and take note of your ideas which gives an added boost to your confidence. You crave intellectual stimulation so you begin to consider a night course or spend a lot of time with your head in a book. If you do venture out Thomas Reads it’s a good spot during the week but a little over crowded at the weekends.

Capricorn Dec 22nd - Jan 20th Virgo Aug 24th - Sept 23rd

August is a month to stop and think, be it work projects, relationships or finances its time to plan your future. A good month to organise a garden party (hopefully we get the weather!!). For the next couple of months you are more likely to be a ‘home bird’ and will be at your best surrounded by your nearest and dearest. If you do venture out over the next month head to The Bleeding Horse on Camden St you will love the friendly atmosphere.

You will receive the dividends for all your hard work in July this month Leo. You may even be considered for a rise or promotion!! During the middle of the month you will have two weeks of peace and relaxation. The Lunar Eclipse at the end of the month prompts a change in a close relationship. Like your fellow earth sign Taurus you too would enjoy The Bleeding Horse on Camden St.

For Angel and Tarot Reading Liz can be contacted on 086 2357474

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Taurus April 21st - May 21st

Is it time to review your finances Capricorn? Take time this month to look at budget plans and loans you are not spending wisely. However, this month you feel the need to be nice to yourself just don’t spend what you haven’t got!! For you this month Capricorn I would suggest Toast in Rathmines is reasonably priced and also serves good food.

Dear Ketel One Drinker Thank you.