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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

PublisherMark Buckley [mark@drinkonline.eu]

Editor Rebecca Evans [rebecca@drinkonline.eu]

Advertising Darren Kelly [darren@drinkonline.eu]

PR Sarah Bohan [sbohan@engageireland.com]

DesignLynch Design [www.lynchdesign.ie]

PhotographersMark Buckley [mark@drinkonline.eu]

ContributorsRebecca Evans, Paul Vreize, Mark Buckley, Paul Kenrick, Andrea Buckley, Oliver Wright, Hilary Troy, Kevin Condon.

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

drink ireland Magazine48 Mount Field Park, Malahide, Co. Dublint 01 846 4287 f 01 821 9711 e info@drinkonline.eu w www.drinkonline.eu

drink Supports and encourages responsible alcohol consumption.

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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 All material forwarded to the magazine will be assumed intended for publication unless clearly marked “Not for Publication”.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

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1ireland

REVIEWSKeeping you in the know

SHAKEN & STIRREDStuff your mother didn’t tell you

RECOMMENDED

BARS IN BRIEFIn search for the best bars

in Ireland

SPIRIT EXPLAINEDTequila, More than just shots

at the bar

WWYLN?All the beautiful people you wish you were with.

SMS your feedback on 085 1400 990

Review>

Malibu White Rum.

For those of you who have never tasted

Malibu rum before, I’ll try and do it justice!

It is made from Carribean white rum with

coconut. It’s really hard to describe the taste

as anything else expect from ‘coconutty’ and

‘perfect’! On your first sip of Malibu you will

sense an exotic flavour much different to

other alcoholic drinks avaliable. The taste is

definetly something original and special.

Jacobs Creek Sparkling Wine.

The Brut and Demi-sec are from my experience,

some of the best tasting Champagnes available.

Veuve Clicquot Champagnes are comparable to Dom

Perignon and Crystal, but affordable at half the price

($40/bottle). Veuve Clicqout has been made since the

late 1700’s - the Grande Dame actually invented part

of the current champagne making process to make it

less cloudy. It’s my champagne of choice every time.

Sniff, Swirl & Slurp,by Max Allen

Have you ever been embarrassed in a fancy

restaurant when the maitre d’ asks you to try the

wine before anyone else? Of course you are obliged

to sniff, swirl and slurp like a true professional but

then what? The expectant eyes of everyone wait for

your response only to hear a “Yes that’s fine”. Finally

there is a practical wine guide to all you “wannabe”

wine connoisseurs how to drink wine rather than just

taste it.

Knob Creek Small Batch BourbonKnob Creek Small-Batch Bourbon is my favorite sipping

whiskey, barring none. At 100 proof, it needs to be

respected, but is a fine libation at any time of the year.

In my opinion, it’s too good to adulterate by mixing it

with anything. That’s what Jim Beam is for. I like it best

straight up, neat, “two fingers high” in an old-fashioned

glass. Best enjoyed on a winter’s night at the fireside.

Kick your feet up, put your arm around your lady friend,

and enjoy.

[shaken & stirred]// DM

01 _ [ Ire ] // Page 06 //

Coffee’s Sober Solution

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.

Pick ’em up!

“I may not be the best looking guy in here …

but I’m the only one talking to you”

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

his fools.

For Whom the Bell Tollsby Ernest Hemingway

Hangover cure

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

‘‘ ‘‘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

{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

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

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!

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!

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

[recomm

ended]

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.

SMS your feedback on 085 1400 990

bars in briefbia bar29/30 Lower Stephen Street, St. Stephen’s Green. Ph: (01) 405 3653

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.

Type: Café/BarFeature: In house DJHours: Mon – Thurs 10am – 11:30pm, Fri/Sat 11am – 3am, Sun 11 am – 11pmFood: Lunch/DinnerWine: 4R 4WCocktails: 6Functions: Yes

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

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.

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

Type: Café/BarFeature: Heated street terraceHours: Mon – Wed 10am – 11:30pm, Thurs – Sat 11am – 3am, Sun 11am – 11pmFood: NoWine: 4R 4W 4SpkCocktails: 23Functions: Yes

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

• 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 >>

gibney James & SonsNew St, Malahide, Co. Dublin Ph: (01) 845 0863

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: PubFeature: Beer GardenHours: Mon – Thurs 10.30–11.30pm Fri – Sat 10.30-12.30 Sun 12.30pm – 11pmFood: YesWine: 25R 25W on ListCocktails: On RequestFunctions: Yes

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

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

• 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 buckle-down shoes.DR

INK

TOP

10The Top Ten Things to do before going out for the night10 Go shopping and buy at least two pairs of shirts or dresses. Yes we all know you’ll change your mind

9 Drink heaps of water – no one 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

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

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 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 FACTS

It’s the first bottle you go for in

your parents’ liquor cabinet.

You’ve heard the stories, the myths and the legends. “Eat the

worm and it gets you more fucked up than the whole bottle

,

man!” Of course you have to drink the whole bottle to even

contemplate the worm and by that time you can not possibly

possess any form of self-judgement as to how the worm

effects you.

• Tequila 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.

• There 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

• The worm in mescal has no magical or hallucinogenic properties.

• Tax 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.

• 100% pure agave tequila is just that, no sugar or anything added.

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.

[spirit explained]

TEQUILA

It’s the first bottle you go for in

your parents’ liquor cabinet.

You’ve heard the stories, the myths and the legends. “Eat the

worm and it gets you more fucked up than the whole bottle

,

man!” Of course you have to drink the whole bottle to even

contemplate the worm and by that time you can not possibly

possess any form of self-judgement as to how the worm

effects you.

It’s the first bottle you go for in

your parents’ liquor cabinet.

You’ve heard the stories, the myths and the legends. “Eat the

worm and it gets you more fucked up than the whole bottle

,

man!” Of course you have to drink the whole bottle to even

contemplate the worm and by that time you can not possibly

possess any form of self-judgement as to how the worm

effects you.

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.

[where were you last night?]

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

1 2

34 5

6 7

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If you want to appear here with the beautiful people MMS us on 085 1400 990