bacardi's guide to dublin pubs

8/8/2019 Bacardi's Guide to Dublin Pubs

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dublinw h a t t o d r i n k & w h e r e t o d r i n k i t


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What is the key to a gre at night out? Is it th e company, the drinks, or the locati on? As along-time cocktail enthusiast, for me the quality of the liquor is absolutely crucial, andmy drink of choice is the Natural Daiquiri. I w as first introduced to the de lights of the

Daiquir in 1997 when I used to stop in at Covent Gardens Cafe Pacifico on my way home fromwork at CLASS Magazines first office in Gower Street.

The Natural Daiquir is a delightfully simple recipe just calling for rum, lime and sugar. However,these three ingredients combine with such complexity that subtle variations dramatically affectthe character of the finished drink, thereby allowing great expression of both bartender andpersonal taste. As well as becoming my favourite drink, it has also become my acid test of a barand a cocktail bartender.

I believed I had understood and conquered the Daiquiri years ago. However, last year I hadsomething of an epiphany where the recipe is concerned while attending what Bacardi call LaLegacia de Don Facundo. At this event an eye-opening, honest and heartfelt presentation on thetrue heritage and production of Bacardi rum was followed by Daiquiris made by Richard Gillamand David Paskins. They were made using Bacardi Superior rum and to my surprise they tastedfabulous zingy, fresh and enlivening with that characteristic Bacardi taste profile combiningwonderfully with the fresh lime and sugar.

This is now my benchmark for the perfect Natural Daiquiri, and also for a great bartenderand a great cocktail bar. Made properly with the original, authentic Bacardi Superior rum theNatural Daiquiri is a wonderfully light and refreshing cocktail that appeals to drinkers as diverseas the young secretary out with her mates and the middle-aged rugby playing builder.

Since its creation in Santiago de Cuba in 1862, Bacardi Superior rum has played a unique rolein the development of cocktail culture, firstly in the revolutionary lightness and harmoniouscomplexity of the liquid itself, which represented the perfect base for the new style of crisp,balanced aperitif drinks that characterise what we recognise as the Golden Age of Drinks (fromthe late nineteenth century to the mid-twentieth), and secondly in the glamour and sophistica-tion that the brand name evoked, bringing a touch of exotic Latin magic to the streets of Americaand Europe. Cocktail pioneers and the great master bartenders of the time were inspired byBacardi Superior rum to create drinks like the Daiquiri, the Mojito, and Cuba Libre, which havebecome the worlds favourite rum cocktails.

Aside for their innovative rums, the Bacardi family were also renowned in Cuba for theirunparalleled hospitality. The family hosted legendary parties at their home in Santiago de Cuba

and also in Havana at their beautiful art deco offices, entertaining the cream of Cuban andAmerican society including such celebrities as Charlie Chaplin, Errol Flynn, Mary Pickford,Douglas Fairbanks, Bing Crosby, Bob Hope and Ernest Hemingway.

It is in the spirit of both the Bacardi familys sense of hospitality and their ground-breakingrum that I have embarked on a quest to tour the country and identify the best bars and pubs, andthe best Bacardi cocktails. The venues have been recognised for delivering excellence in eitheratmosphere, drinks quality or service, and I have visited each one of them at least once over thelast year. As you will see in the following pages, Bacardi Superior rum continues to inspireleading bartenders to create great drinks: I can personally recommend all of those listed here. Ifyou are planning a night out in this city, you cannot make a better start than right here with thesebars and these drinks. Enjoy yourself!

I N T R O D U C T I O N

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pint in the snug. From here they could use the buzzer

to summon another pint to be delivered through theserving hatch.

When the owner John Kehoe died the bar was sold for 2.3million punts and the new proprietors opened the floorabove where Kehoe lived, adding a bar and a little parlour.

Guinness dominates this bar but Kehoes also has a goodrange of spirits and no matter how busy, retains a relaxed easyambience. 3/5

9 South Anne Street, Dublin 2, County Dublin, Ireland Tel:+353 (0)1 677 8312Hours:Mon-Thu 10:30am-11:30pm, Fri-Sat 10:30am-12:30am, Sun 12:30-11pmType:Traditional Irish pubFood:Bar snacks

John Kehoe

Kehoe's as its better known is another of Dublins

heritage pubs, unchanged for generations. Its charmand location on a key pedestrian route j ust off Grafton

Street ensures it is always packed with locals and tourists alike.

First licensed in 1803 this corner pub was refitted towardsthe end of the 19th Century and still retains the woodendividing panels, grand mahogany counter and bar fittingsinstalled then. Even the subdued Victorian fawn and browncolour scheme survives. The mahogany drawers behind thelow grocery counter once held rice, tea, coffee and snuff froma time when patrons could slip in for provisions and enjoy a

Doheny & Nesbitt

Doheny & Nesbitts is a legendary bar and classic exampleof Dublin pub in both patrons and decor. Its front bar

boasts original Victorian snugs, bare wooden floors,carved woodwork and whiskey branded mirrors.

First established in 1867 by William Burke it was over acentury later before Ned Doheny and Thomas Nesbitt tookover the premises and applied their names to its frontage.Three decades on they sold to Tom and Paul Mangan whorenovated the interior and later dramatically increased itssize by extending backwards. It may look small from thestreet but it goes back a long way.

The large back sports lounge is plastered withmemorabilia and on rugby days is packed and theatmosphere electric. Its also busy late week evening whenpoliticians, civil servants, sports fans and office workers pilein from the government buildings just around the corner. Inthe late '80s a journalist satirically attributed Ireland'seconomic success to 'The Doheny and Nesbitt School ofEconomics'. 3/5

4-5 Lower Baggot Street (Nr St Stephen's Green) Dublin 2, County Dublin,Ireland Tel: +353 (0)1 676 2945Hours:Mon-Thu 10:30am-12:30am,Fri-Sat 10:30am-12:30am, Sun 12:30-11pmType: Traditional Irish pubFood: Toasties & other bar grub


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Te Gravediggers

Horseshoe Bar

This secluded hotel bar lays claim to being the first placeto pour Guinness over champagne in a tall glass tocreate the Black Velvet cocktail. The hotels menu

quotes early 1870s for the drinks invention but others creditLondons Brooks Club in 1861. Whatever the origin I am surethat more Black Velvet cocktails are poured in this hotel thananywhere else in the world.

The hotel has expanded since the 19th century a now boasts asecond much larger bar on the left as you walk in the hotelsentrance. Ignore this head to this quieter, more intimate bar offto your right. Aptly named, its horseshoe-shaped counter jutsout into the centre and dominates the high ceilinged room withmoldings picked out in white against its towering maroon walls.

It is a quiet retreat where an older clientele sit at theleather banquettes and tables that line the rooms perimeterand chat over cocktails lovingly ma de by the smiling Andreas.

This is a reassuringly staid place with spirits on optic,old-school standards and where they frequently sell thebottles of Krug at 420 a pop. 3.5/5

The Shelbourne Hotel, 27 St Stephen's Green, Dublin 2, County Dublin,Ireland Tel: +353 (0)1 663 4500, www.marriott.comHours:Mon-Sun3pm-11pmType:Hotel barFood:Full menu available in hotel

John Kavanaghs

Better known locally as The Gravediggers,Kavanaghs owes its nickname to being located nextdoor to the gates to Glasnevin Cemetary. Kavanaghs

appears in James Joyces Ulysses, in an episode in which thefuneral party of Paddy Dignam retires to this pub.

Originally built as a residence in the early 1800s it wasconverted it to a public house by John ONeill in 1833. Twoyears later he gave the business to his son-in-law, JohnKavanagh, and it has been owned by a Kavanagh ever since.

In the late 1800s a small shop was added and althoughthe pub stopped selling provisions in the 1950s the partition

in the Western Bar that once separated the grocery sectionfrom the drinking area remains.This most traditional of pubs is a taxi ride away from the

centre of town but well worth the fare. Walking into thisfunctional rustic pub for the first time can be daunting butafter a couple of drinks later youll fit right in. TheGravediggers is the closest youll get to an authentic oldDublin pub. 3/5

1 Prospect Square, Glasnevin, Dublin 9, County Dublin, IrelandTel: +353 (0)1830 7978Hours:Mon-Thu 10:30am-11:30pm, Fri-Sat 10.30am-midnight,Sun 12:30-11pmType:Traditional Irish pubFood:Typical bar snacks

Venu Brasserie

Hungry? Then this is a great place to stop eventhough the entrance may be a little off putting.Descend the two flights of wide stairs to a depth

deeper than some tube stations but dont fear - a signalbooster ensures you wont miss a call or text and once in thebasement your reward will be great food and drinks.

The decor of this subterranean space is contemporary anda little on the bold side. The copper top bar counter with isglowing and ever colour changing front occupies thecentre of the high ceilinged room with a towering, and alsoilluminated, back bar. Built-in, high backed, burgundybanquette seating, tables overhung with rainbow lightshades and a tiled floor adds to rooms austereness.

Dont let the above put you off, Venu has a vibrantatmosphere and great food based on classic Europeancooking served by friendly and attentive staff. Best of all isthe book-like drinks menu and well made cocktails. 3.5/5

Annes Lane (Off South Anne St. near Grafton St.), Dublin 2, County Dublin, IrelandTel: +353 (0)1 670 6755, www.venu.ie Hours: Tue-Fri6pm-11pm, Sat noon-11pmType: Restaurant with barFood: Fullmodern European menuRecommended: Food

Latino LadyBy Gareth Lambe

@ VENUE BRASSERIE

Glass:MartiniGarnish: Mint leaves & raspberries on stick

Method: MUDDLE lime, sugar and raspberries in baseof shaker. Add other ingredients, SHAKE with ice andfine strain into chilled glass.

2 quarters Fresh lime1 spoon Caster sugar

4 fresh Raspberries2 shots Bacardi Superior rum

1 shot St Germain elderflower liqueur1 shot Freshly pressed pineapple juice

fresh Egg white


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ODonoghues

ODonoghues sits at the St. Stephens Grlocals refer to as the Royal Mile of tradpubs. It is famous for the live tradition

enjoyed here seven nights a week.

The Dubliners started their career here and werperformers in the cramped space just inside the Other famous groups to occupy the same hallowChristy Moore, The Fureys and Phil Lynott.

The building dates back to 1789 and wa s oristore until purchased and converted by the OD1934. The narrow frontage makes this appear a seven when you enter the wonderfully gloomy frodeception continues. Dont be fooled, this placeback and then theres the side alley. The pub andliterally spilled over into Golden Lane which is ncovered and heated.

Photographs of the famous musicians who hplaster the walls. You could find yours elf watchito be added to the wall. 3/5

15 Merrion Row (nr St Stephen's Green), Dublin 2, CounTel: +353 (0)1 660 7194, www.odonoghuesbar.com Ho10:30am-11:30pm, Fri-Sat 10:30am-12:30am, Sun 12:Traditional Dublin pub Food: Ham & cheese rollsRecom

The Long Hall

At first glance, the red striped blind over the doorway andpainted window might suggest an American bar, butinside lies a real palace of an Irish pub. The interior is a

forest of carved mahogany embellished with ornate cornices,globe lamps, cut glass chandeliers, polished brass and gilding.

The Long Hall takes its name from the long hallway that thatonce ran the length of the left-hand side of the building. Until1951, the bar was for men only with the women sea ted alongthe hallway and served through hatches.Built by Lockwood and Mowson in 1877, the Long Ha lloccupies the ground floor of a four storey listed building. The

two halves of the pub are separated by a n elaborate archedpartition crowned by an antique Wekler & Schlegel clockwhile an even grander old mantle clock known a s the oldregulator is the centrepiece of the back bar, confidentlydeclaring the correct time.The Long Bar is something of a working museum but hasvisitors and an atmosphere like no museu m in the world. 3/5

31 South Great George's Street, Temple Bar, Dublin, County Dublin, Ireland

Tel: +353 (0)1 475 1590Hours:Mon-Wed 4pm-11:30pm, Thu 1pm-

11:30pm, Fri-Sat 1pm-12:30am, Sun 3pm-11pm Type:Traditional Irish pub

The Porter House

Porterhouse may lack the heritage and old world charmof other Dublin pubs but it remai ns an institution, one

which has grown from this original brew p ub into achain of branded pubs with branches as far afie ld as London.

Porterhouse remains unashamedly a beer pub with 20 brewson draught, including three of the Porterhouses own stouts,and over 180 of the worlds best bottled beers.The folk at Porterhouse continue to operate their ownbrewery, now a larger off-site affair which supplies all of theirpubs. They still brew using traditional techniques and

despatch their beers unpasteurised. It is noticeable that ofthe many pubs there are in Dublin, you will find this is one ofthe few that dispenses traditional ale by hand pump.

You will find an international crowd here all united by alove of beer, good times and appreciation of the live bandswhich play here on Thursdays, Fridays and Saturdays. Youare pretty much assured a good time. 3.5/5

16-18 Parliament Street (just off Dame Street), Temple Bar, Dublin 2,County Dublin, Ireland Tel: +353 (0)1 679 8847,www.theporterhouse.ieHours:Daily 11.30am- midnightType:Contemporary pubFood:Bangers& Mash, pies, wings, steaks, burgers etc.


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KOH

Koh is a large modern Thai and Asian restasubdivided into three: dining room, terrcocktail lounge. It is this stylish lounge w

when you walk into Koh from the Millennium Wtrianised street which is a continuation of the Mfootbridge across the Liffey.

A long pressed concrete bar which has the appeastretches the entire width of the substantial roowith high, comfortable bar stools and you can eahere if you want to be in the centre of things. Belounge area with lines of low banquette seating

The a la carte restaurant lies on the other siddoorway and boasts both booths and a private dfood here is fabulous and I can definitely vouchthe bar snacks. The excellence of the kitchen is mbar team and their rounded cocktail list.

Koh oozes with style but being in Dublin yofriendly, unpretentious welcome. 4/5

7 Jervis Street, Millennium Walkway, North Quays, Dublin 1Ireland Tel: +353 (0)1 814 6777, www.koh.ieHours: Sunnoon-11:30pm, Sat noon-midnightType: Restaurant & loumodern Thai / Asian cuisineRecommended:Cocktails, Fo

Mary Pickford by Fred Kaucirca 1920

@ KOH

Glass: MartiniGarnish: Maraschino cherry

Method:SHAKE all ingredients with ice andstrain into chilled glass.

2 shots Bacardi Superior rum1 shots Pressed pineapple juice shot Pomegranate (grenadine) syrup shot Luxardo maraschino liqueur

Rumble by Darren Costello@ SOLAS

Glass: CollinsGarnish: Basil & lemon zest twist

Method: SHAKE first 4 ingredients with ice and strain intoglass filled with crushed ice. DRIZZLE crme de mre ontop of drink.

4 fresh Basil leaves2 shots Bacardi Superior rum1 shot Freshly squeezed lemon juice shot Brown sugar syrup (2 sugar to 1 water) shot Crme de mre liqueurComment:A Bramble but with basil and based on ruminstead of gin.

Solas

Gaelic for light, Solas is a cafe lounge bar with a reputationfor great DJs as soon as you walk in youll be struck bythe quality of the sound syst em. You will also be taken by

the quality of the cocktails in this wonderfully laidback bar.

Laid out over three floors, Solas is long and narrow. The barcounter runs most of the length of the ground floor lounge withphotos on the wall opposite tracking the path of the river Liffey.Upstairs lies another smaller lounge and bar with a popularrooftop terrace.

During the day Solas is a relaxing cafe bar with soulful Latintunes. As day turns to night the DJs move in and the music andatmosphere gradually notches upwards with a play list that tends

towards jazz-funk. At weekends the atmosphere is almost festival-like and negotiating your way through the crowd is difficult.We were impressed by a beer range that includes the likes of

Chimay, Duval and Leffe. A populist cocktail list errs towardsthe crowd pleasers such as Mojitos but also includes classicssuch as my beloved Daiquiri. In our experience cocktails are con-sistently well made. 4/5

31 Wexford Street, Camden Quarter, Dublin, 2, County Dublin, IrelandTel: +353(0)1 478 0583,www.solasbars.comHours:Sun-Wed noon-12:30, Thu-Sat noon-2:30amType:DJ bar/cafe lounge barFood:Chicken Goujons and garlic bread tosteak sandwichesRecommended:Music, Cocktails


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THE STAGs HEAD

This is quite possibly Dublins best preserved Victorianpub. Carved mahogany covers the walls, dividing panelsand even the ceiling. Skilled Victorian craftsman made

this a spectacular pub. Original mosaic marble floors, granitetables, ornate stained glass, cut glass lamps with the StagsHead seemingly embossed, or carved on every surface.

A tavern has stood on this site since the 1780s but the presentincarnation dates from 1894 when George Tysen, owner of asuccessful menswear business took over the premises andcommissioned leading architect J.M. McGloughlin to buildDublins most distinctive and advanced pub. It was the firstto have electric lights. Tysens name can still be seen on thelarge clock outside the building.

Dont miss the little parlour hidden behind the far end ofthe long red Connemara marble topped bar counter. On thewall there is a clipping from The Daily Express on the daythe pub opened on 2nd October 1895.

The drinks may be of a fairly standard pub offering butthey taste all the more satisfying in such spectacular sur-roundings. 3/5

1 Dame Court (off Dame Street), Dublin 2, County Dublin, IrelandTel: +353 (0)1 679 3687,www.thestagshead.ie Hours:Daily 10:30am-11pmType: Traditional Irish pub Food: Traditional pub fare: Irish stew,bangers & mash etc.Recommended:Friendly landlord


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Kelleys Hotel Bars

The two entrances to this upstairs venue can be trickyto spot so look for the carve d wooden snail over thedoor at No.3 Fade Street. Once inside you will fi nd a

fabulously unpretentious bar spread over a series of firstfloor rooms.

The interior design is rustic, almost unfinished in feel withbare floor boards, exposed brickwork and RSJs. Original castiron fireplaces and an old safe are juxtaposed by boldlycoloured modern artwork. A large terrace is covered with abig top-style tent to shelter smokers.

This place is currently very popular and attracts ayounger crowd. The advertised drinks offering is basic and

like so many other bars, Mojitos are the big seller here.However, there are some skilled bartenders on hand who areable to make pretty much any classic.There is a second hidden and so quieter bar, which openslate week. This follows the same raw design with steelindustrial style tables and chairs on a polished pine floorwith exposed brickwork. 3.5/5

36 South Great Georges Street (corner Fade St), Dublin 2, County Dublin,Ireland Tel: +353 (0)1 677 9277Hours:Mon-Wed 4pm-11:30pm, Thu4pm-1am, Fri 4pm-2:30am, Sat 1pm-2:30am, Sun 1pm-1am Type:LoungebarFood:Plates & snacks

Sangaree Milk Punchby Rafael Agapito

@ KELLEYS HOTEL BARS

Glass: CoupetteGarnish: Dust with ground coffee

Method: SHAKE all ingredients with ice and fine straininto chilled glass.

1 shots Bacardi Superior rum shot Illy coffee liqueur1 spoon Condensed milk

shot Espresso coffee1 dashAngostura aromatic bitters


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The Oval Office

You may be in Dublin, Ireland but you could just aseasily be in Boston for this is the most American of

American bars. The eponymous Mr Shanahan is awealthy American who loved travelling to Dublin andstaying at the Shelbourne Hotel but bemoaned the lack of agood steak house. So he opened his own, Shanahans,complete with this American bar below.

The Oval Office is so named due to the walls of thisrectangular basement room being hung with framed lettersfrom sixteen former US presidents with Irish heritage,Clintons being one of those actually addressed to MrShanahan. Polished mahogany and leather club chairs helpgive this place the air of a gentlemans club. In pride of placebehind the bar, safely behind glass, is JFKs Rocking Chairfrom Air Force One. The president had a bad back and foundthe rocking chairs therapeutic.

Of the nine cocktails on the menu, Id recommend theShanahans Bloody Mary, made with house infused peppervodka and secret ingredients. My Bacardi Daiquiri was alsoexcellent. 4/5

Shanahans Restaurant, 119 St. Stephen's Green, Dublin, 2, County Dublin,IrelandTel: +353 (0)1 407 0939,www.shanahans.ieHours:Daily noon-11pmType:American bar below steakhouse Food:Fabulous Angus steaksupstairsRecommended: Bloody Marys, Food

Julep Superiorby Derek Byrne@ THE OVAL OFFICE

Glass: FluteGarnish: Mint sprig & raison

Method:SHAKE all ingredients with ice and strain into

glass filled with crushed ice.

7 freshMint leaves2 shots Bacardi Superior rum shot Sugar syrup (2 sugar to 1 water)


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Morrison Cafe Bar

The Morrison Hotels own website proudly boasts,probably the hippest and coolest luxury hotel inDublin city centre. It goes on to proclaim this to be a

haven of calm & designer luxury and yup, wed have to agree.

Situated in a purpose-built modern building close to theMillenium Bridge on the north bank of the Liffey, TheMorrison Hotels interior was designed by John Rocha andhas an East Meets West theme. The Caf Bar with its linesof boxy leather armchairs is located at the front of the hoteland overlooks the river. By day the large windows fill theroom with natural light but by night, desk-style lampsbetween the chairs glow in the dimly lit room.

The semi-circular bar is ma nned by some of the friendliestbar staff in Dublin with cockt ail making skills to a similarorder. The back bar is weighed down wit h premium spiritsand both wine and beer drinkers ar e also well catered for.

Stylish luxury with great service sums up the Morrison.Our only fault was that Dan considered the chips wereslightly too fat. You cant please everyone... 4/5

The Morrison Hotel, Ormond Quay, North Quays, Dublin 1, County Dublin,Ireland Tel: +353 (0)1 887 2400, www.morrisonhotel.ieHours:Mon-Thu10:30am-11:30pm, Fri-Sat 10:30am-12:30am, Sun noon-11:30pmType:Hotel lounge barFood: Full menu availableRecommended:Cocktails

HAVANA TREEBY Paul Macdonald

@ THE MORRISON CAFE BAR

Glass: CollinsGarnish: Mint sprig & half passion fruit

Method: SHAKE first 5 ingredients with ice and strain intoglass filled with crushed ice. TOP with drizzle of liqueur.

fresh Passion fruit8 freshMint leaves

2 shots Bacardi Superior rum Freshly squeezed lemon juice

shot Sugar syrup (2 sugar to 1 water) shot Chambord liqueur.


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THE SOUTH WILLIAM

Marc and Conor Bereen, the two brothers who ownThe South William, advertise their bar as being,Dublin's friendliest and funkiest urban lounge. It

most certainly is a casual and relaxed place with affable staffwhile Khaki-coloured walls and utilitarian furnishings fit inwith the urban lounge theme.

Swilly, as the bar is better known to regulars, is set over threefloors and attracts a style conscious, music loving crowd,partly due the quality of the DJs and the bars connection withmusic promoter, Alex Wood. Things kick off here after 9pmand on Friday and Saturday nights its common to havedifferent DJs playing the main bar and the basement.

The bar is laden with beer pumps, which dispense animpressive range of Euro lagers alongside the inevitable stout.The back bar fridges also hold some interesting bottled options.The cocktail menu is reassuringly old-school, (Mint Julep, OldFashioned etc.) and in our experience reliably well made.

Gourmet pies are made on the premises fresh as a daisyevery day and very tasty they are to. 3.5/5

52 South William Street, Temple Bar, Dublin 2, County Dublin, Ireland.Tel: +353 (0)1 672 5946,www.southwilliam.ie Hours:Mon-Wed noon-11:30pm, Thu-Sat noon-2:30am, Sun 3pm-1amType: Urban loungeFood:Gourmet piesRecommended:Music

Clementineby Connor Brennan

@ THE SOUTH WILLIAM

Glass:Old-fashionedGarnish: Slice of ginger & orange slice

Method:Build in glass filled with crushed ice andCHURN to mix.

2 shots Bacardi 8 year old rumJuice of two fresh Clementines

Grated gingerSugar syrup to taste (2 sugar to 1 water)


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Saba

Saba, meaning Happy meeting place in Thai, is a contem-porary restaurant and bar serving tradit ional Thai and

Vietnamese cuisine. The bar at Saba has a reputation tolive up to as its executive chef, Taweesak Trakoolwattana,previously cooked for the King and Queen of Thailand.

The bar itself backs onto the restaur ant, separated by an ebonyslatted wood screen. Spun wicker light shades ha ng over the longbar in a contemporary space with polished concrete floors, darkwood, leather and antique mirrors. The walls ar e hung withstriking Hanz Kemp photographs of Vietnamese scooter ridersladen with provisions and pinion passengers.

Sabas drinks selection is extensive with 22 wines by the glass,a good range of premium spirits and Asian beers such as Tigerand Singha. The cocktail menu features reassuring classics suchas Sazerac, Aviation and Classic Daiquiri with Bacardi but alsohas numerous Saba creations, many using sherry and sake.

The food here is, as you would expect, excellent and alongwith signature dishes includes favourites such as Pad Thai, greenchicken curry and tuk tuk soup. 4/5

26-28 Clarendon Street, Dublin 2, County Dublin, IrelandTel: +353 (0)1 679 2000,www.sabadublin.com Hours:Mon-Sun noon-11pmType:Thai restaurant & barFood:Excellent Thai and Vietnamese cuisineRecommended: Food, Cocktails

The Carousel Bar

Some readers will be familiar with the famous Carousel Bar at theHotel Monteleone in New Orleans. This Vegas meets Irish pubcopy perhaps offers better cocktails and is a whole load of fun.

The Leopardstown Inn sits in its own large car park like an out of townmegastore twenty minutes from central Dublin, off the N11 on routeto Wexford. Known to its regulars as the Lepp Inn this place surely hasthe most over the top decor of any bar in the world, as well as boastingIrelands only revolving bar.

The vast interior is divided into different themed areas includingan off-licence, a traditional Irish pub, a restaurant, a lounge bar complete with a tree house, glass flooring, waterfall bronze statues andthe Carousel bar. Like the original New Orleans version this ismodelled after an ornate vintage fairground ride. Drinkers seated atthe bar gently revolve passing flamboyant decor including Arthursstone complete with sword, Asian palm trees, pipe organ tubes and BarManager, Alan Kavanaghs cocktail trophies. These awards rightly giveyou an idea of the high standard of cocktails served here. 4/5

The Leopardstown Inn, Brewery Road, Stillorgan, South Dublin, Co Dublin, EireTel:+353 1 288 9189,www.leopardstowninn.ieHours: Tue-Sat noon-midnight,Sun noon-midnightType:Cocktail bar (within themed Irish pub)Food: Substantialmeals & snacks all dayRecommended:Cocktails

Natural Daiquiri@ THE CAROUSEL BAR

Glass: MartiniGarnish: Lime wedge on rim

Method: SHAKE all ingredients with ice and finestrain into chilled glass.

2 shots Bacardi Superior rum shot Freshly squeezed lime juice shot Sugar syrup (2 sugar to1 water) shot Chilled mineral water (omit if wet ice)

Rum & Raisonby John Paul Keeting

@ SABA

Glass:MartiniGarnish: Spray with Auchentoshan 3 Wood


2 shots Bacardi Superior rum shot Freshly squeezed lime juice

2 spoons Caster sugar2 spoons Pedro Ximnez sherry


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No. 23

This bar lies within The Merrion five star hotel which itselfoccupies four meticulously restored Grade I ListedGeorgian townhouses. No.23 is a reference to t he number

of the house in which this b ar lies.

The houses were built in the 1760s for wealthy Irish merchants andnobility and No. 24 was the birthplace of Arthur Wellesley, the 1stDuke of Wellington. The hotels grand interior features restoredintricate plasterwork, fine antiques and one of the most importantprivate collections of 19th and 20th Century art in Ireland.

The bar itself serves a series of luxurious lounges with grand oldarmchairs and crackling peat fires. The friendly Irish save theatmosphere from feeling too old-school while delivering theattentive service one would expect of suc h an establishment.

A comprehensive wine list includes Krug by the glass while therange of spirits and liqueurs is equa lly impressive. There is a choiceof over 30 cocktails, all listed with a short history including theDuke of Wellington cocktail at 45. I opted for a more affordableBacardi Daiquiri, which was superb. 4/5

The Merrion Hotel (opp. Government Buildings), Upper Merrion Street, Dublin 2,

County Dublin, IrelandTel: +353 (0)1 603 0600,www.merrionhotel.com Hours:

Mon-Sun 10am-11pm, later for residentsType:Hotel lounge barFood:Full menu

availableRecommended: Cocktails

The Aviator's Lounge

Irish celebrity chef Richard Corrigan bought the famousBentleys Oyster bar in London in 2005 and subsequentlyopened this Irish outpost within a 1791 townhouse turned

boutique hotel overlooking St Stephen's Green. The AviatorsLounge is hidden up on the first floor, but dont be shy as it isopen to both non-diners and non-residents.

The splendid Georgian house was formally the headquarters ofthe Ancient and Most Benevolent Order of the Friendly Brothersof St Patrick (only in Ireland) and the building retains much of itsoriginal features. The bar itself has an upmarket gentlemans clubfeel with baize green walls, polished wide floorboards and antique

model First World War planes suspended from the high ceiling.The Red Barrons plane flies over the bar counter with an RAFplane hot on its tail.

Comfy sofas and armchairs sit in front of a small corner barwith the terrace a c onstant lure for smokers. The two dozencocktails listed on the menu are made by very able and, as is typicalof Ireland, hospitable bartenders. 3.5/5

Bentleys Restaurant, 22 St Stephens Green (nr Dawson St.), Dublin, CountyDublin, IrelandTel: +353 (0)1 638 3939,www.bentleysdublin.com Hours:Daily 5pm-11pm Type:Restaurant barFood: Full restaurant menu availableRecommended:Food, Wine, Cocktails

Lady Marmaladeby Tanya OLeary@ NO.23

Glass:CollinsGarnish: Physalis (cape gooseberry)

Method: POUR ingredients into ice-filled glassand stir.Orange Marmalade syrup (strained marmaladediluted with water)

1 shots Bacardi 8 year old rum shot Triple secTop up with Tonic water

Classic Daiquiriby Jennings Stockton Cox

@ THE AVIATORS LOUNGE

Glass:MartiniGarnish: Lime wedge on rim


2 shots Bacardi Superior rum shot Freshly squeezed lime juice

shot Sugar syrup (2 sugar to 1 water)


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The Exchequer

Although inhabiting a corner site, the footprint of thisgastro pub-come-cocktail bar is long and narrow anddivided into three different areas.

From Exchequer Street you enter a cafe-style bar area with a stunningundulating ceiling resembling a vintage motorbikes cooling fans.Beyond is the main bar area where youll find Darren Garreghty,a gentle giant who turns out some tasty cocktails. Lastly, is the reardining room. The decor throughout sees hard industrial surfacesbalanced by dark leather couches and bright iridescent fabrics.

In true, affordable, gastro pub style The Exchequer offers amonthly changing Pie & Pint, available all day long at just 15. Eachmonth sees a different seasonal pairing, when I visited, a wild Irishvenison pie with forest mushrooms, thyme and shallots was servedwith a pint of a pale, clean hoppy Hilden Belfast blonde.

More substantial meals include signature dishes such as pottedClogher Head brown crab with soda bread and Dorans smokedchowder with potatoes & leeks. A dozen reds, the same number ofwhites and a rose are all affordably priced and available by the glass.

3-5 Exchequer Street (corner Dame Court), Dublin 2, Republic of Ireland

Tel:+353 (0)1 670 6787,www.theexchequer.ie

Hours:Daily midday - late Type:Gastro pubFood:A pie & pint through to

traditional homely Irish dishesRecommended: Food & cocktails

Mr Exchequerby Darren Geraghty

@ THE EXCHEQUER

Glass:Old-fashionedGarnish: Orange zest twist

Method:SHAKE all ingredients with ice and straininto ice-filled glass.

2 shots Bacardi Superior rum shot Homemade lime & clove syrup

3 dashesAngostura aromatic bitters shot Amaretto liqueur


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The Morgan Bar

The contemporary interior of The Morgan sits i n starkcontrast to the Irish pubs and cobbles of its location onDublins famous pedestrianised Temple Bar. However,

this street is the centre of Irelands nightlife and The Morganoffers a party, almost nightclub atmosphere.

The large space is sleek and modern with communal high tables,chandeliers and shaded lamps. Towards the back the lower tablesand sheer drapes are more nightclub VIP room. An outside heatedcourtyard with teak wood furniture and cushion strewn daybedsprovides a deluxe smokers area.

Those seeking a quiet Martini should beware that DJs playThursday to Sunday with the resident bongo player usually accom-panying. Then theres the Noche Latina Fridays! Every Friday 9pm -late! Experience Funky House Music with a Latin Twist! At all othertimes expect up-tempo disco beats.

Although the atmosphere is night club and the cocktail menucontains many crowd pleasers, requests for classics are well receivedand often well executed. Grab a Daiquiri and retreat to day bed. 3.5/5

The Morgan Hotel, 10 Fleet Street, Temple Bar, Dublin 2, IrelandTel:+353 1 643

7000, www.themorgan.comHours:Mon-Wed noon-2:30am, Thu-Sun noon-3am

Type:Lounge barFood:Full menu

Raspberry Mojito@ THE MORGAN BAR

Glass:CollinsMethod:Lightly MUDDLE mint (just to bruise) in

glass. POUR other ingredients into glass and half fill withcrushed ice. CHURN (stir) with barspoon. Fill glasswith more crushed ice, churn and serve with straws.

12 freshMint leaves2 shots Bacardi Superior rum

shot Cuarenta y Tres (Licor 43) liqueur2 shots Raspberry puree

1 shot Freshly squeezed lime juice


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bacardi's guide to dublin pubs

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