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.
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.