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Publisher: Mark Buckley [mark@drinkonline.eu]

Asst Editor: Kevin Condon [kevin@drinkonline.eu]

Advertising: Neill Kinsella [neill@drinkonline.eu]

PR: Sarah Bohan [www.engageireland.com]

Design: Scriptorium Design [www.scriptorium.ie]

Photographers: Mark Buckley, Daniel Beard, John OReilly

Contributors: Rebecca Evans, Paul Vreize, Mark Lynch, Slim Denby, Laura Smelter, Rafael Agapito, Darren Costello.

Special Thanks to: Neville Weir, Lauren Dowling, Tracey Nelson, Laura Down, Michael Fogarty, Jeff Carty, Angie Crisp, Brian Matherson to all the bartenders who drank with us.

Magazine 12 Botanic Ave, Drumcondra, Dublin 9 t: 085 – 134 9564 e: info@drnkonline.eu w: www.drinkonline.eu

supports and encourages responsible alcohol consumption.

drinkaware.ie for more information visit drinkaware.ie

welcomes any contributions from our readers.

is a free publication and can only be distributed through selected venues. Views expressed in Drink do not necessarily represent the opinions of the editors or publishers. No responsibility is accepted by Drink for the accuracy of the advertisements or information with the publication. All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication”. Reproduction in whole or in part without expressed permission of the publisher is prohibited.

Please do not litter.

Magazine © 2008

Contents

INTROa word from the sourceKnow your drink, love your drink, drink your drink and have a drink

NEWS/REVIEWSKeeping you in the know

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

TRAVELLERAlexis Glamour FoodThis is more of an experience than whats in front of you!

FEATURETo flirt and why it’s everywhere

RECOMMENDEDThe Bagott InnYou know you want to be the Bartender

BARS IN BRIEFA pinch of pubs, a dash of barstopped off with a shaking ofclubs.

SPIRIT EXPLAINEDAbsinthe… Can u really see green fairys?

MIXOLOGYIf you haven’t tried somethingnew lately, now is your chance.

WWYLN?Haven’t I seen you somewhere before?

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Whistle for your puppy, not your drinkSo, you are at the bar and it’s pretty hectic. The bartenders are running around like blue-arsed flies and you are growing more thirsty as the seconds tick by. How do you get served next, or at least as quickly as possible? Now, I realise the staff behind the bar sometimes miss you or serve that guy beside you who has just arrived when you have been standing there patiently for five minutes and sometimes you might feel that you should have bought a lotto ticket, instead!

But, unfortunately, there are a small minority of people who believe that the staff are there for solely their benefit, and theirs alone. With clicking of fingers and waving of €20 notes, which has it’s place and we all know what you get for that!! With such gestures, you do get noticed but you don’t get served, merely ignored and loathed, and rightly so!

To those staff who have been subject to such inconsiderate treatment: I feel your pain. To those of you inflicting that treatment: you know who you are now bloody well stop it, your doing yourself or anyone else any favours.

Now that i have that off my chest, can I please have 2 Mojitos and a one of those drinks you made for her!

News Giving you the facts and nothing but the facts

Tow me a TexanA new spin on dial-a-driver has bee adapted by Texans. Tipsy Tow is a safe alternative to drinking and driving. The Tipsy Tow program is designed to provide drivers with a way to get home safely if they have been drinking. The AAA Texas dispatches a tow truck and the driver is driven and the vehicle towed home for free up to 10 miles. This would be the only time you’ll be happy to see your car on the back of a tow truck.

How about tax-deductible bribes ?The Tel Aviv District Court has ruled, in a precedent setting decision, that bribes amounting to $860,000 paid to government officials in a foreign country to promote a deal will not be considered an expense recognized for taxation purposes in Israel. Judge Magen Altuvia said in justifying his decision that, although the bribe was paid overseas and related to overseas activity, nevertheless, “the country’s values do not stop at its borders; if bribe payments are allowed as an expense, the Israeli tax pay-ing public becomes a partner in these foul acts.” Bertie are you reading this?

Big Mac biggest symbol of globalizationThe Big Mac menu, the most famous dish of the American fast-food restaurant

McDonalds, is composed of about twenty in-gredients and is therefore the best symbol of globalization. This is according to South African researchers.

The scientists from the University of Stel-lenbosch have analyzed the ingredients of this menu, which exists of a hamburger, french fries and a cup of coffee.

“We have discovered that this is a meal con-taining over twenty different ingredients, with their roots tracing back over the entire globe. It includes potatoes, originating from South America, flour and onions from the Middle East, coffee from Ethiopia and mustard from India”.

Now official: Mother of all Pies! In Germany a Schwarzwalder Kirsch pie established a world record. The pie is now officially the biggest pie in the world and is to be implemented in the Guinness Book of Records. This was made public by the proud baker last Tuesday. The giant cake weighed a stunning 3000 kilos and measured a 10 meter diameter.

To produce this monster the baker had to use at least 5600 eggs, 110 liters of Kirschwasser liquor, 700 liters of whipped cream and 800 kilos of cherries. It appears the pie was made in 2006 for a theme park in Southern Germany, but received official notice in the Guinness book just this week. It is said that 16.000 people enjoyed a piece of the “Mother of all Pies”.

Drink Chasers Feedback from our valued and not so valued readers. We love you all.

Is it just me or all does the Guinness better when you have just been running to get out of the rain? [John – Email]

It cost me less to get a flight here from London, then it did for the taxi back to my ho-tel!! Go Figure!! [Anon – SMS]

Great Info, if you could just follow me to other cit-ies, I would know exactly where to go. [Anon – SMS]

Logging onto www.drinkonline.eu

* SUMMER IS COMING!!

* Summer Lovin’ Beach Parties

* Heading down to KOH in the Italian Quarter

* Drink Magazine Belfast

(Of Course)*

Bushmill’s Distillery Tour (Fantastic)

* London Bar Show on the 17th June

* Tonic Bar & Café

in Black Rock

Bartender Interview> Bartender Interview

Grey Goose Cocktail PackWe are giving you the chance to win this VIP

Grey Goose cocktail case

Win this very informative and valuable

resource, Beer and Cider In Ireland: The Complete Guide by Iorwerth Griffiths and Published by

Liberties

Dinner for you!Win a dinner for 2 in Temple Bars , Hugo’s, 6

Merrion Row Dublin.

Drink Community What’s happening in the drink world!

Here at Drink Magazine, we would like to invite everyone to our world. In 2008 we will be hosting a range of events, including cocktail competitions, product tast-ings, VIP parties and guest speaker nights.

All designed to give you, the consumer, everything you need for a great night out!

You’ll never guess what...Drink Magazine works with some of the most creative and talented freelance writers from around the world. We are now looking at getting some fresh blood. So, if you have a passion for the bar industry and want to spread the word, we would love to hear from you.

Get Your boots, Becks your on! For all you bartenders out there, we are looking at forming mini football league, so if you and some of your drink swelling peers would like to get involved please send us an email at football@drinkonline.eu

Brazilian Summer Tasting The Next Drink Tasting Notes session will be held at 7pm @ the and our subject will be the Brazilian National Sprirt, cacaha so you would like to join us, please get in touch, there are very limited numbers.

For more information on anything on this page please contact Mark here at Drink, on mark@drinkonline.eu or check us out on Facebook (Mickey Sagatiba) or Bebo (DrinkMagazineD)

Name: Darren Costello

Age: 28

Bar tendered: ThunderRoad Café (since Sept. ’99)

Favourite drinking story: Drinking till 7am in the far north of Finland in the snow, with a competition starting at 11am. Needless to say I didn’t win!

Dream bar: Employees Only in New York. A superb bar located in the Tribeca area on the lower west side of Manhattan. I try and go here whenever I visit friends in New York, and each time I go in they remember me, even with 6-month gaps. Oh and it is owned by the bartenders so you know they have a vested interest in making top quality drinks. Also the food is very good.

Favourite Tipple: Maker’s Mark or Kettle One on the rocks

1st Drink: Poitín, I shudder thinking about the mess I got myself into!

Favourite part of the trade: Design-ing cocktails that people really enjoy and changing peoples’ ideas of certain drinks, as in getting them to like a gin drink when they said they hated gin!

Bane of the trade: People not saying please or thank you.

Most embarrassing drunken tale: Now, why would I go and tell you that story???

How often do you pick up over the bar: Extremely rarely, when there are attractive women at the bar, it’s usually too busy!!!

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COURVOISIER VSCOURVOISIER VS is aged longer

to give a more distinctive character and a more rounded taste. This Cognac is the ideal

partner for all your taste experiences: with ice, with

tonic, and for all your cocktails. It has a rich and fruity aroma,

with a fresh and oaky balance.

Bushmills 10yr Old

An excellent single malt. Significantly sweeter than most Scottish

counterparts, with a strong nose. Smooth, with hints of vanilla,

chocolate, peat, and light citrus abound. Not for beginners, and a

step beyond others in it’s range.

La Fee – Bohemian

La Fee Bohemian tastes like what a good absinthe should taste. It has a strong minty flavour that is not drowned out by aniseed as it

is in the Parisian. A refreshing

drink, and not too bitter, although

it benefits from a little added sugar and water to bring out the full flavour. The alcohol is noticeable but not overpowering when diluted to around one part in four.

BecksBecks is a 5% German beer. It has to be one of the best beers which is

widely available anywhere. It is drinkable, smooth and tastes fresh. In my

opinion it has a fresher taste other beers of the same strength. It tastes

more full bodied than other beers like Budweiser. The perfect beer if

you like your beer strong and clean

tasting.

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Top 10 Signs that you.ll smell like a Brewery in the morning

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If you’re anything like the team at DRINK you’re in tune with your drunken side. And what’s more, no matter how drunk you are there are certain ‘hap-penings’ you notice that act as a type of drunkenness indica-tor. Here are just some aspects that the advanced drinker’s aware of.

[1] You think something’s wrong be-cause the room stopped spinning.

[2] You go to brush something from your shoulder and it turns out to be the floor!

[3] For the first five minutes of your shower, no water hits the tub, because it is absorbing into your dehydrated skin.

[4] You fall down a flight of steps and don’t spill a drop of your beer.

[5] People say, “You’re too drunk!” And you’ve just begun the evening.

[6] Five beers have just as many calories as a burger, so there’s no need for dinner.

[7] The glass keeps missing your mouth.

[8] You can focus better with one eye closed.

[9] You have your own special piece of cardboard to sit on in the park.

[10] You have to hold onto the grass to keep from falling off the earth.

We have all experienced the dilemma: you’re out for a couple of quite shandies af-ter work, and 3 hours later, you haven’t just broken the seal you have ripped it to shreds. No longer able to maintain any level of style, grace or dexterity, here’s an idiots guide to toilet etiquette.

With your equilibrium all but gone I recom-mend the standard slash technique. Stand with

feet shoulder width apart one hand on wall, one hand on shaking duty. Just lean in, but not too far, remember no one like the taste of urinal lollies.

Always fight the urge to talk. Because the guy next to you will never appreciate it.

Hygiene wont be an issue with all the alco-hol you spill on your hands

during the rest of the evening should keep this area disinfected for days to come.

And finally boys remember

more than 3 shakes is a

wank.

Rule number one ladies never and I repeat NEVER let any-thing touch the floor whether it be your

handbag, your knickers, or even your knees. This may sound like a hard thing to do but please remember that’s what friends are for. It is not unusual to find more than one to a cubical, but I cannot stress to you enough how important it is that you know these people.

When it comes to the business end of things ladies you must always remember what your mother taught you, never make contact with the seat. There are 2 methods of tackling this arduous task. Number 1 the “squat and hover”, fairly straight forward, although after the last round of shots not necessarily an option, but if you do choose to use this tried and tested method, you’ll either need to place both hands on either wall to provide stability, or if there is a hook on the back of the door you can hold on for dear life with one hand and hold your skirt in the other. That takes us to number 2 which I loving call the “single sheet tango” this involves the time honoured art of decoupage with toilet paper on the toilet seat. But as with all crafts this isn’t easily mastered and one wrong placement can make the sheets fall in like dominoes. If you are fortunate enough to get your placement perfect next comes the landing, which causes another substantial obstacle.

So remember boys and girls etiquette always has its place so happy drinking!

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bottle), then beers, softies, spirits and cock-tails, it takes the thinking out of the start of the night (and won’t require more than you can muster come the end of the night).

An excellent snacks and meals menu rounds out the attractions, with a wide selection ranging from saganaki and tiny salads to

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Alexis Glamour Food (AGF) is an experience in just entering the building. Situated in the middle of a shopping centre, you could be forgiven in thinking that you would be served a day old panini and an instant cof-fee, but you would be mistaken!

Masses of chandeliers twinkle from the high ceilings, sitting among the bare boards like glitter casually tossed about by a Victoria’s Secret artistic director. The bar hovers in the middle of the room, its wares trussed up for all to see; unlike many bars whose modus operandi seems to be “My bottom shelf boozes, let me show you them”, this sort of design feature makes sense - as it does here – especially when you’ve got something to show off.

As for the drinks list, Alexis outdoes itself and most of its peers within a four-block radius. Once you choose a place to hang for the evening, you’re presented with a little cloth-bound bible of imbibing, with wines corralled into varieties (by the glass and

Alexis Glamour FoodStadsfeestzaal Antwerpen Meir 78, Antwerpen

more substantial options for lining partying stomachs. The service is second to none, too, with attentive staff who never stoop to grovelling or hovering unnecessarily over your table. So, in other words, while the logo is cute, the innards are handsomely grown-up - just how you like it.

[01] Bar TrickTake two small shot glasses and fill one with Kahlua and the other with milk. Ask someone to put the contents of one glass into the other and vice versa without pouring any out, or putting one in their mouth. They may, however, use their driver’s licence.

Solution: Place the licence over the top of the Kahlua and turn upside down so on the glass of milk without spilling. Then slide the licence slightly to the side and allow the milk to gradually fill the Kahlua glass and vice versa.

[02] Word of the MonthLager: A type of beer we all know and love, perfect any time but ideal for the hotter weather. It literally means ‘store’ in Ger-man. This amber nectar was first produced to be kept over summer in cold storage.

[03] Pick ’em up!“Call me Fred Flintstone – I’ll make your Bedrock!”

[04] Hangover CureEveryone has to try some form of aroma-

therapy in his or her life, even if you don’t believe in it. So why not give this one a go next time you’ve had a big night. Four drops each of sandalwood and lavender essential oils added to a warm bath. The worse that can happen: you find yourself relaxed. The next step, you’ll be wearing crushed velvet with lace trim.

[05] The Natural Birth ControlExcessive drinking can decrease the amount of testosterone in a man’s body and cause impotence. Whereas on the planet of Venus, birth control pills slow down the rate at

“Always do sober what you said you’d do drunk. That will teach you to keep

your mouth shut.”

... Ernest Hemingway

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which alcohol is eliminated from the body. That means that alcohol hangs around lon-ger in women on the pill. Maybe an indicator of cragginess with both sexes.

[06] Honorable Glassware As the picture of class and hospitality, it was the Vikings who arguably did it the best. They used the skulls of their enemies as drinking vessels. Certainly drives home the point of victory and power. And the large round shape of the skull would provide for optimum swirling for increased oxidisation.

[07] JokeThere were three pigs. The first pig went to a bar, ordered a drink and gulped it down and went to the bathroom and then left. The second pig went to the same bar, ordered a drink and gulped it down and went to the bathroom and then left. The third pig went to the same bar, ordered a drink and gulped it down and was just going to leave and the bartender asked if he was going to the bathroom and the third little pig said “No I’m the little pig that goes weee weee weee all the way home”.

[08] Did You Know?The presence of food in the stomach slows the rate of alcohol absorption. However the amount of alcohol absorbed remains unchanged. So this means eating before drinking helps you to not get as drunk as fast, not that you won’t be getting as drunk as you would on an empty stomach. Confused? Just eat before you go out. You’ll make less of a fool of yourself.

[09] Obvious Law to PassOhio state law prohibits getting a fish drunk.

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If you can’t “pick up” and you think you’ve tried everything, don’t worry; what follows is the inside scope on bar flirting procedure. If you don’t want to pick up and you think you’re above it all, think again. Flirting is

primal; it’s in your roots (‘scuse the pun). So my advice to you is just go with it, and unleash that inner animal. What follows is some insight as to the proceedings of the bar flirting game.

It’s up to the

individual to project their avail-

ability across the bar. Research proves it’s not the best looking people in the bar who get approached. It’s those who most blatantly display their primal need. So all you aesthetically challenged, now there’s no excuse. Pasty? Freckles? Le génege? Balding? Blemished? Please, don’t tell me. Get your wrists and eyes out. There’s no excuse.

Know by the scathing masses as the sluts and sleazes of the bar world the availability of the person is first noticed in their eye

Bars and Flirting

isn’t one to blow their own trumpet, but the pick up lines at the front of this magazine are pretty dam good. Already thousands have “got lucky” and prospered from ’s sleazy bar guidance. But one can’t live on pick up lines alone. There are more tools needed to tame the ‘other’ beast. Bar flirting is a full time job and it runs rife throughout all our bars and clubs. One always has to be on the ball, constantly monitoring the scene, assessing the situation, checking oneself. Tough work, especially for the uninitiated.

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movement. Bars and clubs with a long bar seem to be the prime locations for attract-ing the needy and greedy. Why? Because it’s perfect for parading you ultimate “come to bed eyes” and seeking out an appropriate mate. The best bet here is to hold contact for a little longer than expected, then pull away. An age-old trick which I’m sure we’ve all mastered. The advice to guys on the “Get Girls” web sight is to really ‘melt her with your eyes’. This one probably best left up to the professionals me thinks. Try it and you’ll probably by removed for being a psycho killer.

Failing to master the appropriate eye movement, gestures are the next best thing. A little more subtle, so you must pay attention. This will give insight into every person in the bar’s thoughts. The beauty of gestures is people don’t generally know they’re doing it. A shrug of the shoulder is to exhibit the neck and show submissiveness. If you see this one, you’re in! Opening up the wrists and presenting palms up is also a dead giveaway. That’s right, all those ladies lined up along the bar with their elbow propped up, chugging away on a cigarette, showing their wrists, are keen as beans.

Hand gestures and eye contact are all well and good in the scientific, textbook flirting world. But the modern day game is tough. For a start it’s no longer boy likes girl, she batters her eyelids, he buys her a drink and it’s all white picket fences and 2.4. Girls now play the field just as strong as boys. And girl may not necessarily like boy. She might like her, whereas he likes him and him. All very confusing. But if you run into a bit of trouble just go with in and put it all down to experience.

One major obstacle to overcome is the differing protocol from bar to bar. I’ve been in some bars where the only device needed is lots of alcohol and bad commercial music. Just enter the dance floor and it’s first in first served. There’s no sham in going back for seconds and thirds. Not the most elegant display of human behaviour I’ve seen, but hey, each to their own.

But it’s the classy cocktail joints that take the most work. Every movement is imperative to winning. The prize here is very rarely a tangible partner, it’s more

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just the recognition (beyond getting looked up and down type) from…well anyone really. For the ladies, showing some skin is a must. Think glam glam glam! The men: designer clothing, slightly effeminate with an arrogant twang. In these situations the male/female role seriously comes into play. The woman resort to grooming themselves, low level touching and over the top laugh-ing. The men are even more ridiculous with their demonstration of social status. Men tend to flash money around and talk about cars and occupation. Fascinating!

The games played throughout all bars and

clubs aren’t particular to sex or sexual preference. We’re all guilty of giving in to these primal urges. If someone starts talking to you who is the most revolting looking creature, admit it, you’re flattered. We all love to flirt and be flirted with. It’s a healthy part of life and an integral part in finding an appropriate mate. So before you get desperate and drop Spanish Fly in some unsuspecting’s drink, try laughing a little and buy the chosen other a drink. And if your not feeling up to it, just watch the masses at work. It makes for very amusing entertainment.

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So we decided to blow the bank. Not liter-ally, but it was time for a meal out where we weren’t looking at the prices before deciding what to order. And so to Peploes. Located in the belly of one of those fine buildings on St Stephens Green its cavern-ous and slinky and exudes luxury. I perched myself at the bar first & had a glass of wine while waiting for Mr. X to arrive. Once he fell through the door soaking from his dash through a sudden downpour we were shown to our table. Staff were on the ball & were swift to offer homemade breads & olive oil to nibble on while we sifted over the menu. I opted for a French onion soup while Mr X went for the smoked salmon. Both decidedly tasty, with my crock of soup wining the toss for favourite. For mains I

Peploes16 St Stephens Green Dublin 2 Tel: 01 – 676 3144

chose a lasagne of haddock & crab, which was more a layered plate of perfectly al dente fresh ingredients intermingled with smooth silky sheets of pasta. And boy was it to die for. My fish was cooked just perfect! Mr X opted for the venison which was all butch and masculine. Way too strong for me, but he was grinning with happiness – knowing I wouldn’t be stealing any. Plates were left sparkling clean as every little bit was scooped up with groans of pleasure. With a knowing nod from our charming waitress we took a 15 minute break before opting to share a sticky toffee pudding. One that oozed decadence. We were stuffed! Two fine double espressos rounded off a wonderful evening. Coupled with two glasses of a cheeky little sauvignon blanc for me and a lip smacking bottle of Rioja for him, our bill came to €. Was it worth it? Most definitely! Am already starting to save for our next visit.

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Have you ever sat in your local watching the barman run around like a blue arsed fly thinking ‘I could do that’? Well now, thanks to the Baggot Inn, you can! Having recently refurbished the venue, the owners of the Baggot Inn decided it was high time they gave the deserving Irish punter something different. Their solution – self service.

Now before you get too excited at the possibility of jumping the bar and running amuck between the kegs there’s a couple of things you need to get straight. Chugging on a bottle of Mickey Finns and dancing on the bar might go down a treat with the toothless gimps in your local but not here, alright! The Baggot Inn is a classy establish-ment. Twelve booths have been strategi-cally placed around the pub complete with their own taps allowing average Joe Bloggs the choice of either Guinness or Carlsberg. Ok, so it’s not exactly a smorgasbord of beverages but who cares. These guys are crazy enough to let the mass public pull their own pints. And in case you turn out to be a bit of a handicap when it comes to

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pouring the ‘black stuff’ (its poured in two parts) the Baggot Inn has been kind enough to provide excellent support staff who will show you how the professionals do it.

This place really has it all. If you’ve worked up an appetite pulling all those pints then why not try the kitchen. And before you ask, no, they don’t let you make your own food – that would be a slippery slope to all sorts of drunken shenanigans. Why not try

traditional roast breast of turkey and Lim-erick ham, with herb stuffing, port jus and cranberry sauce or the “The Baggot burger” a succulent Irish beef pattie, Swiss cheese, tomato, floury bap and French fries. Who’d eat roasted nuts with a menu like that, eh?

All hail the Baggot Inn, a revolution…no wait, a revelation…no, a revolvement. Ah, that’s write aint it. I knew it was a good idea to have come in here to write this.

The Baggott Inn143 Lower Baggot Street Dublin 2 Tel: 01 – 661 8758

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Brooks HotelDrury St , Dublin 2Tel: 01 – 670 4000

I’m a firm subscriber to that school of thought that says no hotel bar can ever out do a proper pub. That said there are some advantages. Brooks for example is a bit of a find. Tucked away up Drury Street you’d hardly know Brooks was there giving the place an air of exclusivity. Jasmine might sound like an exotic receptionist but she’s actually the hotel bar where you’ll find a fine range of premium spirits and cocktails on offer. When you leave you’ll be able to say you spent the night in Jasmine, (wink, wink, nudge, nudge, know what I mean guv’nor). The other great thing about drinking in hotels is that you can make like a rock star without actually having to pay for a room. It also means you can try the food in the hotel restaurant without being a guest – in this case Francesca’s. Excellent nosh it is too. Now if you’ll excuse me, I’m off upstairs to park my Lincoln in the pool.

FloriditaIrish Life, Mall Abbey Street, Dublin 1 Tel: 01 – 878 1032

A slice of Latin fever in a city that just has a fever! Found on Lower Abbey St. its admittedly a bit out of the way, but well worth the trip down. With amazing cocktails (I advise the Tobacco Old Fashioned) and beautiful food you will leave here with a spring in your step. At times the music can be deafening and the drinks a little slow to arrive from the super-friendly floor staff. That is made up for the fact that the music is fantastic (even if you do not like Cuban salsa) and the drinks are divine. There is possibly one of the best smoking areas upstairs that can even be rented out with barbeques and your own chef! Go hotstep your way down to the Irish Life Mall and dance the night away.

McDaids3 Harry Street, Dublin 2 Tel: 01 – 679 4395

This is one of Dublin’s classic pubs. Located on Harry St., just off Grafton St., McDaids is one the of the last of a dying breed in the the city centre. No faffing about with cocktails, no ear-splitting music, what it does offer is a mean pint to the always busy crowd. Popular with both tourists and students, the place is usually busy so don’t expect a seat as soon as you enter! The beer is excellent and the service is very good, consider-ing how busy they can be sometimes. There is a wee snug upstairs if the crowds are getting on your nerves, so you can retire to be with your thoughts if needs be!!!

Type: Hotel BarFeature: Whiskey RangeHours: Mon – Sun 9.30am – 11pmFood: YesWine: 10 R, 12 WCocktails: YesFunctions: Yes

Type: Coctail BarFeature: Cuban Cigar BoutiqueHours: Mon – Thur 12.00am – 23.30pm Fri 12.00am – 02.30am Sat 17.pm – 02.30am Food: YesWine: 12 R, 15 W, 7 Spk, 15 VintageCocktails: YesFunctions: Yes

Type: PubFeature: Traditional Live MusicHours: Mon – Sun 10.30am – until lateFood: YesWine: 4 R, 4 WCocktails: NoFunctions: No

score:Atmosphere: ***Service: *** Products: ****

recommends: Glass of

score:Atmosphere: **Service: *** Products: ***

recommends: Must have a Mojito

score:Atmosphere: ***Service: *** Products: **

recommends: Pint of the black stuff

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Sin Theatre BarSycamore Street, Temple Bar, Dublin 2Tel: 01 – 633 4232

Theatre bar?! What the hell is a theatre bar? Such a title conjures images of drunken thespians slamming tequila whilst shouting ‘Stella’ at the top of their lungs. Drink simply had to investigate. Imagine our disappointment when Sin turned out to be more nightclub than theatre. It appears the theatre title may have something to do with appeasing the late licensing laws. Always a good thing of course – this place is open 7 days a week till 3:30am. Located just off Dame Street Sin is ideally situated in Temple Bar opposite the IFI and with a classy interior to boot this place has all the sophistication and class one could want from a night out in Dublin. (In other words it doesn’t attract masses of girls from Essex dressed in pink Stetsons trying to get their mate Shazzer laid one last time).

The Stags Head1 Dame Court Dublin 2 Tel: 0 1 – 671 3701

I don’t think this fantastic bar has been painted in the past 100 years, not that it needs to be. High ceilings and tall mirrors behind the bar add to the old-school feel of the place. Busy in the evenings, it can get quite loud but only with the murmur of conversation, this is another bar that doesn’t play music. This is an ideal place for one of those “Ah, just a couple of pints” nights that we all know head south after about midnight! The staff are friendly and quick, and taking into account where in the city we are talking about, the prices are quite reasonable. Bear in mind that they are closed on sundays. Located in Dame Court, just off Dame St.

International Bar23 Wicklow Street, Dublin 2Tel: 01 – 677 9250

The International Bar is best known these days for its Stand up Comedy nights which now run every night of the week. The comedy shows are run from the upstairs part of the bar while on the ground level and one floor below you find a no-frills pub that’s perfect for dragging your mate into ‘for just the one’ after you’ve met them in the street.It’s relaxed atmosphere and friendly staff might encourage the one drink to become a bit more and while the décor might not have changed since the 70’s, its comforting to know that every time you walk into the place it will be exactly how you left it the last time.

Type: NightclubFeature: VIP RoomHours: Mon – Sun 5pm – until lateFood: YesWine: R, WCocktails: YesFunctons: Yes

Type: PubFeature: Traditional Live MusicHours: Mon – Sun 10.30am – until lateFood: YesWine: 4 R, 4 WCocktails: NoFunctions: No

Type: TraditionalFeature: Comedy ClubHours: Mon – Sun 11.00am – 11.30pmFood: Peanuts and Bacon FriesWine: 3 R, 3 WCocktails: NoFunctions: No

score:Atmosphere: ***Service: ** Products: ***

recommends: Getting a good spot on the dancefloor

score:Atmosphere: **Service: *** Products: **

recommends: Having a chat to the guy at the bar

score:Atmosphere: ***Service: *** Products: *

recommends: A quiet pint with friends or try the comedy upstairs

www.san-greal.com

Making the Ordinary - Extraordinary!

ESTD. 2005

“Professional, Innovative, Stylish...... !”Graeme Mcneill,

Business Development ManagerBacardi-martini ltd

San-greal Bartending Ltd 10 The Boulevard - Wellington square - Belfast - BT7 3LN Tel: 02890 647 902 - Mob: 0773 247 8455 - E: info@san-greal.com

TrainingBar training courses•Art of the cocktail•Service training•Profitenhancment•Labour management•San-greal ‘Overture’ - •Openings!

EventsLicensed events•Coprorate parties•Weddings•Receptions•Product launches•San-greal Experience •day

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advert buckley.indd 1 27/3/08 13:01:05

Baileys Irish CreamAs known for its marketing as its taste, BAILEYS Irish Cream amaz-ingly accounts for more than 50% of all spirits ex-ported from Ireland.

Laura notes that “the

chocolate aftertaste is wonderful” Gus notes how it’s caramel sweet finish, with Darren adding: “it’s coats the tongue and roof of the mouth!”

Mozart – White ChocolateWhite Mozart Chocolate Liqueur is a blend of white chocolate with cream, refined with genuine bourbon vanilla. Laura suggests that

it is far too sweet to have on it’s own. While Gus comments on his love of chocolate and how it hits the spot and Darren mentions how the chocolate is very evident.

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Coole SwanCoole Swan is the newest Irish cream liqueur available, distilled with an Irish single malt whiskey, com-bined with fresh double cream. Gus suggests it’s very smooth, while Darren thinks it “smells like Vanilla ice cream”. Laura

thinks it’s like drinking in the clouds.

Baileys Caramel Irish CreamWas a swirl of crème caramel added to the Baileys Original recipe, going to do it for our panel. Darren suggests that he could think of some nice cocktails it would be good for, while Laura suggests that there is no

mistaking the caramel flavours. Gus likes it’s extra caramel flavour.

There was no need for bribing our panel of three this edition, when they found out that

Cream Liquors were on our tasting menu for this evening, In the tranquil surroundings

of the Front Lounge, down in Temple Bar. The range of Liquors were exposed, discussing

packaging, reputation and hype also looking at what was in the bottles as well.

Read on to find out how they faired.

Cream Liquors

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Testers

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Was it the eccentric properties of absinth that turned all Parisian artists mad, or was it the combination of syphilis and laudanum that ran rife at the time? Either way, absinth went from being the drink of the heroes to a cheap degenerate and at one point, total extinction.

Like Benedictine, Pernod and vermouth, absinthe is an herb liqueur, utilizing macer-ated herbs like wormwood, aniseed, fennel and lemon balm, along with high alcohol content (75% or 150 proof). Originally these drinks were essentially medicines. The herbs were steeped in alcohol with the end product intended to warm and cure ailments. Absinthe, is much more famous for its use by Parisian bohemians, writers and painters in the mid-nineteenth century, such as Van Gogh, Rimbaud and Baudelaire and the effect absinth had on these long term users. Absinthe’s medicinal fabrication soon faded when the drinking masses began to fall off the perch. Its psychoac-tive properties have long been debated, but nevertheless it has been banned in many countries since the early 1900s when a reefer-madness-esque public outcry occurred due to its identification with the bohemians and a burgeoning spectre of alcoholism in Europe.

Absinthe, La Fée Verte (the green fairy, due to the addition of chlorophyll) was tradi-tionally drunk in a curious manner, wherein a slotted spoon containing sugar was bal-anced on the glass of absinthe, over which water would be poured, thus sweetening the bitter herby taste, while rendering the absinthe a creamy green as the es-sential oils precipitated out of the mixture. Conversely the sugar could be dipped into the liqueur, then lit, caramelizing the sugar which dripped into the absinthe. The latter is the most recent method and originates in Poland, where absinthe is still available, al-beit slightly different from the heavyweight stuff the prolific French were privy to.

Wormwood, the secret ingredient that holds absinthe’s notorious properties, ironically comes from the German word wermut, meaning “preserver of the mind”. For long-term absinth users it did anything but. In The Hyperreal Drug Archives, Mathew Bag-gott describes absinth to be “characterized by addiction, hyperexcitability, tremors, convulsions and hallucinations”. It’s often

argued the extremely high alcohol content is to blame for absinthe’s effects. No matter what the catalyst for insanity was, absinth took a large fall from grace and was soon associated with madmen and degener-ates. Eventually the French Government outlawed it in 1915 and all other European countries closely followed suit.

With today’s absinth the alcohol is as high as ever, but the chemical which is presumed to be the cause celebre of so many artists of yore, Thujone (of the wormwood plant), is only present in a fraction of the strength it used to be, so you may not go write “The Drunken

Boat” or paint “Starry Night” after drinking Polish absinthe. As a matter of fact, though some have attributed Van Gogh’s trippy painting technique to absinthe or absinthism, there is another theory that he may have suffered from acute xanthopsia (yellow vision) and coro-nas (glowing haloes around objects) due to digitalis intoxication. So maybe absinthe is not the nasty character after all, not to say that his excessive consumption didn’t have any affect on his work. Toulouse-Lautrec is another artist who found solace in the drink. Hanging out in the Moulin Rouge with

women of dubious character, absinth was a favourite of this deformed dwarf and was the

subject matter of many of his paintings. It was these actresses,

prostitutes and artists who personify the seedy underworld that absinth became

associated with.

Nowadays absinth is still available but in a lesser form. Polish absinthe can currently be bought for around $150, while the higher quality (though not higher Thujone content) Spanish absinthe can go as high as $300 or more. These prices can be lowered signifi-cantly if the bottles are bought in any sort of bulk. And as for legal status, absinthe is only controlled as a food, which means it cannot be produced legally within the US, but can be produced under guidelines in Europe, so it is fine to have some down

under, though there are blanket laws forbidding the import of psychoactive substances which may complicate matters here. You can legally make your own in Aus-tralia. Artemisia species (wormwood) are attractive perennials and freely available in many gardens, or in seed packets at your local plant shop.

In Britain there’s been a resurgence of the popularity of absinthe in recent years, due to a loophole wherein Britain never actually banned it, so it can be legally imported and the reputation it has from its old French days. It’s now used in mixers and drunk straight, and is quite possibly good competition for a flaming Lamborghini when you’re looking to impress with a drink. Beware! Absinthe is making a comeback … so get out you easels and don you favourite STD; the green fairy is back and ready to attend to all your hallucinogenic desires.

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e��//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 pitchersof Mickey Finn’s, fun games, musical treats and fingers crossed – the sun!

Go to www.mickeyfinn.ie, lash in your details and the momentthe 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

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Pink Champagne. 1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh

Raspberries

Pink Champagne. 1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh

Raspberries

Pink Champagne. 1oz of X Rated Fusion Topped with Chilled Moet Champagne Garnished with fresh

Raspberries

It was the early 1900’s and the elusive Mickey

Finn established his first bar in the legendary

Whiskey Row in Chicago. Today’s Mickey Finns

still share the same passion for quality, knowing

that only the finest natural flavours and real fruit

juices are good enough to keep people coming

back for more!!

[ M I x O L O g y > ]

Barman:Paul Scallion

Venue:SPY South William Street Dublin 2 Tel: 01 – 677 0014

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Mickey Finn

Apple Sour

Caramel Apple Pie15ml Tequila 15ml Butterscotch Mickey Finn 20ml Sour Apple Mickey Finn

Shaken over ice then poured into a cooler glass and add Lemonade, add lime wheel to garnish.

Sourpuss Martini20ml Citrus Vodka 20ml Sour Apple Mickey Finn 10ml Midori 70ml Apple Juice

Shaken over ice and strained into a large martini glass, add lime wedge to side of glass to garnish.

Appletini25ml Vodka 25ml Sour Apple Mickey Finn 25ml Apple Juice

Shaken over ice and strained into a small martini glass, sprinkled with cinnamon shaken over top.

Apple Struddle Martini25ml Sour Apple Mickey Finn 25ml Vanilla Vodka 70ml Apple Juice

Shaken over ice and poured into a campus glass. Fresh cream layered on top and chocolate sprinkles shaken over top.

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Table wine sales rose from 1.5 million

cases in 1990 to 7.3 million cases in

2005. This growth was experienced

both in the commercial segment of the

market and in the premium €10-€15

segment.

The market is made up entirely of

imported wine as there is no domestic

production. Bottled wine was the

most significant imported product

into Ireland during 2004 with 93.4%

of the volume and 90.7% of the

value. Bulk wine accounted for 3.7%

by volume and 2% by value. There is

a growing market for quarter-sized

bottles (187ml) in on-trade channels as

consumers experiment more with wine

and are guaranteed a “fresh” product.

Ireland imposes the highest excise

duty rates on alcohol within the EU,

making wine considerably more

expensive than in other EU countries.

Irish Consumers

The Irish are famous for their drinking

culture. In 2005 the alcoholic beverage

market, with the exception of the wine

segment, experienced a volume de-

crease of 3%. The decline in beer and

spirit sales has been partly attributed

to increases in excise for spirits and

the smoking ban’s impact on on-trade

Wine in Ireland

sales. The versatility of wine has

proven beneficial and it is emerging as

a beverage of choice.

The Irish consume an average of 16.8

litres of wine each per annum. With

consumption in other non producing

countries (eg, UK and Denmark) much

closer to 20 litres per annum, there is

a strong belief that there is room for

growth in this market.

Irish consumers are generally price-

sensitive. Research has found that

Irish women tend to be the main

purchaser of wine and they feel

more comfortable buying wine in a

supermarket.

Ireland’s buoyant economy has con-tributed to the growth in wine consumption over the past 10

years. Wine is now well accepted and the introduction of smoking bans in on-trade premises has driven at-home consumption. This has resulted in a decrease in the pub trade and expansion of the off-trade.

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Distribution and Retailing

The distribution split between the

off-trade and on-trade is roughly 70%

- 30%. It is estimated that 70% of the

off-trade is dominated by the big three

supermarkets; Tesco, Dunnes and

Supervalu. Specialist stores are also a

significant sales channel in the market.

The off-trade stores provide a wide

variety of wine for the customer to

choose from compared to the small

offerings available through on-trade

channels. The main driving-force for

off-trade sales is the significant price

difference compared to the on-trade

market.

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For more information contact: info@brinkmanbeverages.ie

Millers Gin ad 11/02/2008 09:24 Page 1

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For the first time, bars were asked to submit their team to compete against other bars, as a TEAM! All the cocktails were already decided, it just came down to the teamwork and the interpretation that would separate between the bars.

MIX OFF – Battle of the BarsMonday 11th February, 2008 South William Bar South William St, Dublin 2

Winner Bobby Tierney of the Four Seasons Ice Bar

and John Ralph of Brinkman Beverages

The MIX OFF – Battle of the bars competition was held at the South William Bar on February 11th with great anticipation!

20 of Dublin’s top cocktail bars including Ice Bar @ The Four Seasons, The Dylan Hotel, Diep le Shaker, The Mint Bar @ The Westin battled it out in a knockout style format. Each round consisted of 2 competing bars preparing the same cocktail, with only 2 minutes to perfect, appearance and taste before going before the judging panel.

Judged by a trio of drink experts, John Ralph Managing Direc-tor of Brinkman Beverages, Greg Akoko Louise Heraghty of 98fm

and Terri Fagan of

Brinkman Beverages

from Funkin and Mat-thieu de Lassus from Rhum Clem-ent, competitors battled it out for 3 competitive cocktail making rounds.

Congratulations for winning the title was the Ice Bar @ The Four Seasons, with Mixologists, Bobby Tierney & , whose cocktails impressed the judges with there balance and look.

The night was a great success, with everyone looking forward to the next instalment of the MIX OFF.

Raphael Agapito of Crush and Colin Hutton of Diep Le Shaker

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[01] [02] [03]

[05] [06] [07]

[09] [10] [11]

[13] [14] [15]

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[01] [02] Dirty Sanchez, [03] Thunder

Road Cafe, [04] Pal Joeys,

[05] The Morrison, [06] Thunder

Road, [07] Jodie Marsh @ Heaven,

[08] Heaven, [09] The Morgan,

[10] The Globe, [11] The Front Lounge,

[12] Crush Wine Bar, [13] Temple Bar,

[14] The Globe, [15] Porterhouse

Central

IF YOU WANT TO APPEAR HERE W

ITH THE BEAUTIFUL PEOPLE MM

S us on 085 – 1400 990

[04]

[08]

[12]

How to fit all the company services in a half page Ad?

www.scriptorium.ie

A home of design and printing

services

Tel: 085 – 725 2610 | Email: info@scriptorium.ie

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Exquisite TasteEXQUISITETASTE

A C U B A N O R I G I N A L

w w w . m a t u s a l e m . c o mFOR MORE INFORMATION CONTACT: INFO@BRINKMANBEVERAGES.IEMATUSALEM AND THE SWALLOW DEVICE ARE REGISTERED TRADEMARKS OF 1872 HOLDINGS V.O.F. PRODUCT OF THE DOMINICAN REPUBLIC.

In the 1950’s, when Havana was the capitol of glamour and excitement. Matusalem Rum was regarded as one of the fi nest rums in the world. Today, Matusalem is crafted in the Dominican Republic, and is the brand that garners the most top awards in the international competitions.