DRINK Magazine Republic of Ireland Issue No.1

1

issue

SHAKEN & STIRRED Stuff your mother didn’t tell you // BARS IN BRIEF In search for the best bars in Ireland // SPIRIT EXPLAINED Tequila, More than just shots at the bar

1

ireland

Publisher Mark Buckley

[mark@drinkonline.eu]

Editor Rebecca Evans

[rebecca@drinkonline.eu]

Advertising Darren Kelly

[darren@drinkonline.eu]

PR Sarah Bohan

[sbohan@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, Kevin Condon.

Special Thanks to Lauren Dowling, Marcello Lopo, Tracey Nelson, Greg McDonald, Alyssa, Katie, Cindy & Jordan, Deirdre Clarke and to all the bartenders who drank with us.

drink ireland Magazine

48 Mount Field Park, Malahide, Co. Dublin t 01 846 4287 f 01 821 9711 e info@drinkonline.eu w www.drinkonline.eu

SMS

your feedback on 085 1400 990

drink Supports and encourages responsible alcohol consumption.

For more information visit 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 All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication”.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 (Ireland) Copyright 2007 Please do not litter.

REVIEWS Keeping you in the know SHAKEN & STIRRED Stuff your mother didn’t tell you RECOMMENDED BARS IN BRIEF In search for the best bars in Ireland SPIRIT EXPLAINED Tequila, More than just shots at the bar WWYLN? All the beautiful people you wish you were with.

Review>

ine.

W g n i l Spark e,

reek perienc Jacobs CDemi-sec are fraommpmagyneexs availabtole.Dom

t and g Ch arable The Bru e best tastin nes are comp alf the price th g f a ble at h e the some o quot Champ afforda n made sinc rt c t li u b C e l, e e ta pa b s d Veuv s ry a te C n and cqout h ctually inven ake it Perigno le). Veuve Cli a m e m to a s eD ott ces ($40/b ’s - the Grand making pro every time.

00 gne oice h c f o late 17 ent champa e urr mpagn of the c y. It’s my cha d u lo less c

Malibu

White R

For tho se Malibu of you who h ave ne rum be ve fo It is m ade fro re, I’ll try an r tasted dd m coconu t. It’s r Carribean wh o it justice! ea it as any thing e lly hard to de e rum with s lse exp ‘perfec ect fro cribe the tas t’! On m te your fir sense st sip o ‘coconutty’ a an nd f Malib other a exotic flavou u you w r much lco ill dif definet holic drinks avaliab ferent to ly som ething le .

T h e origina l and s taste is pecial.

Knob Cree

um.

Sniff, Swirl & Slurp,

by Max Allen

in a fancy Have you ever been embarrassed you to try the asks d’ tre restaurant when the mai you are obliged se cour Of ? else ne anyo re wine befo true professional but to sniff, swirl and slurp like a of everyone wait for eyes t ctan expe The t? then wha that’s fine”. Finally “Yes a r your response only to hea all you “wannabe” to e guid wine l tica prac a there is rather than just wine k drin to wine connoisseurs how taste it.

k Small B

atch Bour

Knob Cre ek Small -Ba whiskey, barring n tch Bourbon is m y favorite one. At 1 respected 00 pro sipping ,b In my opin ut is a fine libatio of, it needs to be n at any ion, it’s to time of th o good to with anyt e year. adulterate hing. Tha t’s what straight Jim Beam by mixing it up, neat, is for. I li “two fing glass. Be ke it best ers h st enjoye d on a win igh” in an old-fa Kick your sh ter’s nigh feet up, p t at the fi ioned ut your a and enjo reside. rm aroun y. d your la dy friend ,

bon

[shaken & stirred]

Pick ’em up!

“I may not be the best looking guy in here … but I’m the only one talking to you”

‘‘

Coffee’s Sober Solution

An intelligent man is sometimes forced to be drunk to spend time with his fools.

‘‘

The idea that coffee sobers people up when drunk is totally false. Having a short black before meeting the in-laws will not help your state of mind. The only reason that it would work is for totally psychological reasons rather than pharmacological.

For Whom the Bell Tolls

by Ernest Hemingway

Did you know?

Drinking actually increased during prohibition in the United States.

Cocktail consumption expanded during the Depression. This may have been due to the lack of money people preferred one strong drink as opposed to two weak. Or because the Jazz Age was centred around cocktail style.

Word of the Month Hangover cure // DM01 _ [ Ire ] // Page 06 //

A Jewel of a Cure The ancient Greeks believed that amethysts prevented hangovers so they encrusted their goblets with the gems. Attractive and practical.

{donnybrook} This rather

pleasant word for a drunken brawl is named for a suburb of Dublin.

Since medieval times their annual fair was famous not only for its heights of bacchanalian revelry but also for the ferocious brawls that would inevitably break out. In fact, they became so inevitable they had to shut the fair down in 1855.

become a member

[recommended]

The Gin Palace Middle Abbey Street , Dublin 1 Phone: (01) 847 8881

A lavish little pub situated between Middle Abbey Street and Liffey Street, the Gin Palace is the perfect haunt for all those seeking a little rest and refuge from the drudgery of the city centre.

It doesn’t take a rocket scientist to work out the house speciality here – you’ve guessed it, 30 different types of gin. It don’t come from no regular stockist either, no sir! Over the years the bar staff have contributed to the extensive gin repertoire by bringing home some of their choice selections from abroad. You can be assured Tanqueray with its secret formula isn’t exactly found down your local boozer…unless your local boozer is the Gin Palace!

// DM01 _ [ Ire ] // Page 08 //

An excellent tapas menu further bolsters the Gin Palace’s credentials. Some of the locals (which include satirical impresario Mario Rosenstock) enjoy everything from steak and burgers to some fancy Spanish tuck such as Pollo al Ajillo and Albondigas. The tapas menu is taken very seriously round these parts so don’t expect the usual ‘pub grub’. In fact sheer utterance of the phrase ‘pub grub’ may have dyer consequences for all concerned. You have been warned!

As this place has two points of entry Drink advises you choose your entrance carefully as this will very much determine your drinking experience.

Facing Abbey Street is a pub more befitting of Victorian London than the Main thoroughfare of Dublin. Its distinctly kitsch interior is a rare sight these days and a strange contrast to the post modern décor which points in the direction of Liffey Street.

Just when you couldn’t think it gets better it does!! Masters of the craft, the amiable bar staff take every measure to ensure a great experience and the attention to detail is exquisite right down to the refrigerated pint glasses. An excellent ‘gin joint’ that should be appreciated by all who sail on her!

SMS

bars in brief

your feedback on 085 1400 990

bia bar

rush

gibney James & Sons

29/30 Lower Stephen Street, St. Stephen’s Green. Ph: (01) 405 3653

St. William’s Street, Dublin 2 Ph: (01) 671 9542

New St, Malahide, Co. Dublin Ph: (01) 845 0863

Don’t let the name fool you. A popular lunching spot serving both main courses and smaller snacks, Bia Bar also boasts an impressive bar menu that should satisfy even the most pernickety of drinker (you know who you are!). A wide range of beers and wines are available and can be enjoyed from any number of the luxurious couches dotted around the bar. As far as cocktails go, expect all the usual suspects as well as a few lovable rogues. Caipirinha, a snappy little Brazilian number mixed with rum, lime and sugar, is one of the house specialties but if that doesn’t take your fancy the bar staff will gladly tailor a drink to your own taste. Kick back in the Red Room sipping your own invention as you listen to smooth grooves which are dished out in equal measures to the spirits by the in house DJ.

Like the proverbial Clark Kent, Rush has two sides to its personality - mild mannered coffee bar by day, swinging cocktail joint by night. The red façade is strangely alluring and the outdoor street terrace will certainly invoke visions of Paris - no snooty waiters here though! Unlike its overpriced Parisian counterparts Rush has an excellent bar menu, stocking beer, wines, champagne and a range of premium spirits from around the world. With such a vast menu you’d expect the cocktails to be out of this world…and you’d be right! House specialties include Rush Ice Tea (a variation on its Long Island cousin), Rush Strawberry Cosmo and entire menu of Martini cocktails! Food isn’t strictly on the menu but if you’re really, really, really nice to the bar staff they might just be persuaded to get you some crepes from Lemon Café next door.

Malahide is a beautifully scenic village that has a feel of calm and warmth about it. This is mirrored in Gibney’s - a cozy pub, boasting six different bar and lounge areas, catering for the young and the young at heart. Popular with locals, Gibneys is packed with old village charm, live music and DJs, a sports bar, with the jewel in the crown, a fantastic beer garden with sea air creeping over its walls. A great place to catch up with friends in a chilled out atmosphere. If that’s not enough to wet your appetite, Gibneys also offers great laughs in the monthly comedy club, pulling in great comedians and raving reviews from all who’ve ventured in.

Type: Feature: Hours:

Food: Wine: Cocktails: Functions:

Type: Feature: Hours:

Food: Wine: Cocktails: Functions:

Type: Feature: Hours:

Food: Wine: Cocktails: Functions:

Café/Bar In house DJ Mon – Thurs 10am – 11:30pm, Fri/Sat 11am – 3am, Sun 11 am – 11pm Lunch/Dinner 4R 4W 6 Yes

Café/Bar Heated street terrace Mon – Wed 10am – 11:30pm, Thurs – Sat 11am – 3am, Sun 11am – 11pm No 4R 4W 4Spk 23 Yes

Pub Beer Garden Mon – Thurs 10.30–11.30pm Fri – Sat 10.30-12.30 Sun 12.30pm – 11pm Yes 25R 25W on List On Request Yes

drink score:

drink score:

drink score:

Atmosphere: ** Service: ** Products: *** Drink Recommends: Caipirinha

Atmosphere: *** Service: ** Products: *** Drink Recommends: Rush Ice Tea

Atmosphere: ** Service: *** Products: ** Drink Recommends: Lager in the beer garden

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

The Top Ten Things to do before going out for the night 10 Go shopping and buy at least

RINK TOP 10

two pairs of shirts or dresses. Yes we all know you’ll change your mind

9 Drink heaps of water – no one

Our politically charged drunkard, Rupert Taylor finds out why communism never worked in Mother Russia…too much vodka!

So when you can’t beat ’em, join ’em. Here are some suggestions on the best ways to…

Drink in Post-Soviet Russia

likes a comatose lush.

8 Double check that your mates

are going, because you never know which one is going to pike out or go to sleep or ask if his girlfriend can come. In either of those cases you have permission to go mental!

7 Calmly sit and watch the box

for a couple of hours and daydream about the beautiful people you’re going to converse with later.

6 Pick up the latest edition of Drink and check out which bars you’ll hit a bit later on. Then reconfirm everything with your mates!

5 Shower. We recommend lavender

scented shampoo, conditioners, and soaps, as they relax your wonderful body and give you that ore of coolness.

4 Brush your teeth and all that other jazz that makes you, you.

3 If alone drink a couple of beers or wines before heading out. If you’re with a few mates a slab will do, as the leftovers can be taken on the tram or any other transport your heart desires.

2 Eat. Yeah I know you might

be going out for dinner first, but there’s nothing wrong with making sure your stomach is full. This will guarantee a gut that can handle large amounts of silliness.

1 Leave your house. Make sure you

have everything you need for the night. Oh also make sure your place is tidy, just in case. And last of all have a good time

• Home made Absinthe with toothless vagrants in Subway station.

Pros: very bohemian and 19th century struggling artist.

Cons: delusions of grandeur.

• In the English-speaking world we often enjoy a carafe of water, even wine with our meal. In Russia, you might like a carafe of vodka. This is fine with the evening meal, however avoid during lunch. By 5pm you may find your recently acquired female Russian friend telling you she never wants to see you again.

Pros: lost in time, at 7pm I asked a fellow traveller what they were doing up so early.

Cons: see above.

• All purpose solvent. In most countries it’s advised we not ingest any such or similar liquid. However in Russia all-purpose solvent is disguised as vodka and sold at the alarmingly cheap rate of $3.50 per bottle.

Pros: vivid hallucinations.

Cons: acts as corrosive on stomach and other internal organs.

• In Moscow you may notice a well-to-do businesswoman walking to work whilst sipping a beer. That’s strange you say.

Then you find out that in Russia beer is not actually considered an alcoholic beverage but a soft drink. Many Scandinavian countries claim to be the hardest drinkers on the planet. On this matter the Russians are silent. Why? When compared to all the boasting and beer fests, the beer-as-soft drink status sees Russia come out a clear winner.

• Getting ripped off in Russia is easy. All you have to do is pay i120 to enter the flashest casino in Moscow, attract the attention of some hookers (also easy) by ordering a bottle of i70 Moet, then end up paying i350 for it. How? When the dodgy barman hands you your Visa receipt to sign, you point out the hideous mark up he has so casually made. When he appears surprised and scribbles out the amount, filling out the correct amount in pen, you sign it. Nice one. The bank still gets the signed copy minus the scribbles and you have to call your parents for some cash.

Pros: ammunition for regaling young bright-eyed girls with when you return home.You’re so worldly.

Cons: the obvious.

• Be careful. The next time you attempt to drunkenly remove your person from a taxi and open its door into the path of oncoming traffic - removing that door from the car. Both your taxi driver and the other driver might not be so gracious as to accept your meagre offering of $100 to fix their already fucked Ladas.

Pros: see pros from above.

Cons: loss of finance.

• While the prospect of a beautiful Russian woman secretly slipping drugs into your drink may sound attractive, it’s not.

The reason they do this is not for your hedonistic pleasure, but to render you unconscious then steal everything your rich Western arse owns.

Pros: vivid hallucinations.

Cons: two days in Moscow State Hospital if you’re a stupid Canadian named Jonathan who wears PVC tops and buckledown shoes.

[spirit explained] Tequila must be the most revered and despised of all the spirits. Everyone has a story to tell about his or her experience on this nasty Mexican devil water. “And after I fell down the stairs I apparently tried to take on the bouncer! It was a great night.”

Unfortunately this masterly distilled spirit gets a bad rap from the general public as being a cheap and quick option to getting totally hammered. On the contrary, Tequila is on par with Cognac and Champagne in its superiority. To qualify legally as Tequila it must be grown and produced in one of the five designated regions in Mexico. The production of just one bottle can take up to 16 years and within this time there are many factors that can disrupt the process.

TEQUILA TEQUILA FACTS • T equila is not made from a cactus plant but a plant called blue agave closely related to the lily.

• A worm is never put in Mexican tequila; it was adoption

by American companies as a marketing strategy.

• T here is a type of worm in some mescals (tequila’s closely related cousin) but this was also a marketing ploy started in the 1940s to attract more attention for mescal • T he worm in mescal has no magical or hallucinogenic properties.

// DM01 _ [ Ire ] // Page 12 //

• T ax records show that tequila was first sold commercially in the form of tequila in 1873, but archeologists say that agave has been cultivated for at least 9 000 years.

• 1 00% pure agave tequila is just that, no sugar or anything added.

Tequila is distilled from the blue agave plant. This plant takes eight to ten years to mature and then the leaves are chopped off and the pine (inner core) is exposed. The pine is then cooked to turn the starches to sugar with the result being crushed and drained. In large vats yeast is added to start the fermentation, and no matter what type of Tequila, it is all double distilled. Traditionally it was married in ex-Bourbon barrels but recently the different companies have been experimenting with sherry butts and ex-Cognac barrels to create a uniquely different flavour.

Unfortunately (from personal experience) no matter how premium the distillation, the intensity of the hangover does not decrease. So next time you wake up with a small army complete with brass band marching around in your head, remember the ancient and delicate blend of agriculture, science, and art that came together to create your night of Tequila-intoxication and it’s aftermath.

TEQUILA TYPES BLANCO - also white and silver can be stored up to two months before bottling.

GOLD - white tequila with colouring and/or flavouring usually caramel.

REPOSADO - means rested.

This sits for two months to one year in large vats or oak barrels.

ANEJO - term used on some quality gold tequilas which are aged one year or more in barrels of 350 litres each or smaller.

CURADOS - tequilas flavoured with natural ingredients such as lemon, orange, tangerine, strawberry, pineapple or pear.

t. ine he b a c tt uor . “Ea etl.e, q i l ds in tt s’ ent legencaolbe bo t vtehne r a p e r h ae ly our and tlhiquthoe w t.tl“eEto oslseib, y n s n i o pt ’ for mythesnutsp tha gheolnedb n nobt otorm n o g a le w e e r d ew you es, thr puacke khethel yowu hco the o ev e l f i bly i tt tor youre ddrint timhee howle t o s b s o s n t t to t t firs rd thoe r iynou m tahvse ato y thhaan nt as bot ot po e h s h f a t t ouy nd pb t eme ole n n worm ad u dg wh It’s ’ve hue goit ge ee ym a c m u d s h r u j e r e Yoe ymo an sco, ut e uwco k self- th ou w the y r e l f h k f f i t o t e O bot wemsanto!”r mpmlaoteryefortmoodrin t tim to ho t s a e s r n h e fi ard t tscoyntosusess haaovue. by th ent a h t y It’s ’ve he it ge peo yffoeucts m and dgem rs e or nd -ju ou

Y

a cou e w self m r wo n!” Of late th rm of ma temp ny fo a con sess ou. pos cts y effe

SERVING Traditionally tequila should be served at room temperature in the cliché way with lemon and salt. To be anatomically precise the hand should be held at a 45 degree angle away from the body with the thumb placed downwards. Anejo tequila should be drunk from a balloon glass, with some water added if desired.

3

[where were you last night?]

1

2

5

4

6

7

9 8

10

1. Gibneys 2. The Globe 3. Zanzbar 4. Gibneys 5. Solas Bar 6. The Old Boro 7. Solas Bar 8. 4 Dame Lane 9. K3 10. Gin Palace

If you want to appear here with the beautiful people MMS

us on 085 1400 990