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The Irish Times - Friday - The Ticket - - EATING OUT - – Lau­rence Mackin

DUBLIN COCK­TAIL FEST

Those of you hav­ing a sober Oc­to­ber should prob­a­bly avert your eyes now. Next week, Dublin Cock­tail Fest will be mov­ing and shak­ing its way around the city, with 25 bars of­fer­ing sig­na­ture cock­tails at a 30 per cent dis­count for any­one with a wrist­band.

Th­ese cost ¤5 each from par­tic­i­pat­ing bars and ho­tels which in­clude 37 Daw­son St, Brasserie 66, Can­dle­light Bar, Cop­pinger Row, Fade Street So­cial, Lil­lie’s Bordello, Peruke & Peri­wig, San Lorenzo’s, The Ex­che­quer, The Marker Ho­tel and plenty more.

The fes­ti­val runs from Mon­day to Satur­day, so that’s just over four drinks a day to make sure you sam­ple them all. Ahem.

Pun­ters can also vote for their favourite drink, with a cash prize for the win­ning bar. For more in­for­ma­tion see face­book.com/greatirish bev­er­ages Here’s a few ex­am­ples of what to ex­pect.

RHUBARB TART (right)

avail­able at Fade Street So­cial 50 ml Ab­so­lut Vanilla 15 ml fresh le­mon juice 10 ml rose­mary in­fused gomme 15 ml rhubarb puree 3 dashes of rhubarb bit­ters Chill a long glass with ice. Place all in­gre­di­ents in a shaker with some ice. Shake hard for 20 seconds. Re­move the ice from the glass and strain the cock­tail into it. Gar­nish with a fresh rose­mary sprig.

PUC­CINI MAR­TINI (left)

Avail­able at Brasserie 66 50 ml Glen­dalough Poitín 3 fresh cu­cum­ber slices 20 ml honey wa­ter 35 ml strong green tea ex­tract splash of pressed ap­ple juice touch of chilli pow­der Chill a mar­tini glass with some ice. Mud­dle the cu­cum­ber with the honey wa­ter in a shaker. Place all other in­gre­di­ents in the shaker ex­cept the chilli and shake hard for 20 seconds.

Re­move the ice from the glass and rub the chilli pow­der on to half the rim of the glass. Dou­ble strain the cock­tail into the glass and gar­nish with a cu­cum­ber slice.

SERENDIP­I­TOUS SWIZ­ZLE

Avail­able at Can­dle­light Bar, Dun­drum 50 ml Gosling’s Black Seal Rum 30 ml Vel­vet Faler­num 12.5 ml Ir­ish ap­ple cider vine­gar 50 ml pressed pineap­ple juice 7 dashes of rose­mary tinc­ture 40 ml O’Hara’s Ir­ish Pale Ale Add 30 ml rum with the faler­num, vine­gar, pineap­ple juice and rose­mary tinc­ture to serv­ing glass. Add crushed ice and swiz­zle un­til frothy. Add pale ale, top with more crushed ice and then float with the re­main­ing rum. Gar­nish with a rose­mary sprig, orange twist and crushed spices.

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