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For the love of DrinkFirst and foremost I have to go and get a drink of some description or other before I can write this note…. Now I have some cheap Shiraz to my left (the name of which will remain undisclosed) I can proceed to stain my teeth in an undesirable, verging on grotesque manner and begin my ranting and raving about nothing much in particular. The two of which seem to go together like the dry horrors and dreams of water taps.

Now my thirst is quenched I’d like to say that everyone needs a signature drink. I’m not saying anything fancy-pancy like a professionally designed cocktail. But when you approach the bar and you can’t think of what the hell you want, you just state your signature. Or when you’ve been on a bar safari for the night, but you know you want liquor, there’s your signature. No umming and ahhing on what suits the moment or what’s cool. You’ve got your signature to reassure you of that sweet taste of home.

And to those idiots that don’t know how to order a drink…sort it out! It’s painful listening to numerous, drawn out orders of “I’ll have a lime, um, and a, ahhh, vodka, and um …a lemon, that’s it… oh yea and a soda. Is that a drink?” All they need is a signature and going out wouldn’t be so painful on themselves, the bartender and everyone waiting behind. Alcohol for thought, until next time…Bottoms up!

The DRINK Team

PublisherMark Buckley [mark@drinkonline.eu]

Asst Editor Kevin Condon [kevin@drinkonline.eu]

Advertising Darren Kelly [darren@drinkonline.eu]

PR Sarah Bohan [www.engageireland.com]

DesignLynch Design [www.lynchdesign.ie]

PhotographersMark Buckley [mark@drinkonline.eu]

ContributorsRebecca Evans, Paul Vreize, Mark Buckley, Andrea Buckley, Mark Lynch, Slim Denby, Jonathon Ferris

Special Thanks toNeville Weir, Lauren Dowling, Conor Stapleton, Karena Cameron, Carlisle Rogers, Sarah Fisher, Kirsty Rice, Doug Zinkel, Liz, Obrien, Laura Smelter, Nikki Castles, Shane Bridges, Tracey Nelson, Johnnie K, Cindy & Jordan to all the bartenders who drank with us.

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

drink Supports and encourages responsible alcohol consumption.

For more information visit

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 Copyright 2007

Please do not litter.

4

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contents

04INTRO a word from the sourceKnow your drink, love your drink, drink your drink and have a drink.

05NEWS/REVIEWS Keeping you in the know

10SHAKEN & STIRRED Is it a bird? Is it a plane? No, it’s just more irrelevant info to helpyou get a leg over.

14BARS IN BRIEF A pinch of pubs, a dash of bars topped off with a shaking of clubs.

16spirit explained Vermouth. Slip inside the succulent aromas of this herbalicious fortified wine.

23WWYLN? Haven’t I seen you somewhere before?

// DM04 _ [ Ire ] // Page 3 //

SCI005 CooleSwan (DRINK_148.5x211 1 29/06/2007 15:19:31

What’sHotWant to Learn about

Whiskey ?Why not try the upcoming Bushmills Tasting class . Michael Foggarty will be sharing his knowledge and passion of whiskey in early August. Contact him at cocktailireland@hotmail.com

UBC MIX 2 Cocktail CompetitionWith MIX 1 now complete, MIX 2 will be held on the 6th of August @ the Morrison Hotel, with any budding bartenders are encouraged to get in early with limited spots available! For more information contact Mark here at Drink, on mark@drinkonline.eu or 085 77 77620

ALL ABOUT IRELAND This highly illustrated book by an experienced drinks journalist is the only book to catalogue numerous well-known and smaller Irish beers and ciders, as well as some of the increasingly popular new brews from continental Europe, Asia and beyond. Well worth a read!

Chill out this Summer with Coole Cocktails from Coole SwanCalling all cocktail connoisseurs, The Coole Quay Liqueur Company are giving bar staff the chance to create their own signature “Coole Cocktail” and the opportunity to win some great prizes including an all expenses paid trip to New York, Corporate Hospitality Package for two for Republic of Ireland- V- Germany in Croke Park, Concerts tickets, Pampering packages and much more…

Entries must be in by the 30th of July 2007 and terms and conditions apply, for more information please contact info@cooleswan.com

Logging onto www.drinkonline.eu

Sunday Brazilian night at Odeon

Swedish Backpackers

Drinking shots of Parton with INXS at the Morrison Hotel

Passionate Bartenders

Dublin Weather (NOT!)

Going to a Rock Festival and having a beer or two…

*

**

***

*

NewsGiving you the facts and nothing but the facts

SMS your feedback on 085 1400 990

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

I was a Concierge for 7 years and love being in the know with what’s new. [I] love your publication, it’s very interestingand is well liked by all in the hotel game that I know.

Brett - [Via email]

Nothing like a good Cuban night out, Floridita what a gr8 plce!

Anon [via SMS}

If they were givin out Michlen stars for cocktails, Diep le shaker’d get one. A hidden gem…. Yum!

Jon [via SMS]

Bartender Interview>

BARTENDER QUESTIONS >Name: Michael Foggarty

Age: 26

Bar tendered: Bar tendered Jasmine Bar @ Brooks Hotel

Favourite drinking story: A shot of whiskey with my bedtime milk and cookies.

Dream bar: Mint Julep or Bottles of Staropramen

1) What’s your favorite drinking story ?

I love sitting around with other whiskey lovers enjoying top quality merchandise.

2) Any customer bad behavior that you’d like to share?

Ye walk into a bar and say do you know how i am ? it hasnt worked yet !

3) What’s the best thing about your job?

Being allowed to try €40 a shot whiskey for free - class !

4) How easy is it really to pick up as a bar tender?

It’s always easy on ladies night !

5) Do you consider yourself a Tom Cruise or a Brian Brown, and why?

Brian, I know that I don’t need to show off to get noticed

Review>

win stuff

MILLERS >Millers is very smooth and no doubt most who try it will love it. It’s a good crisp gin, but with enough viscosity to keep it soft. The herbs are present but not over the top, and so I can with no reservations give this gin a high rating.

BELLE-VUE KRIEK >This cheeky Belgian chap holds a great surprise. It’s smooth and cloudy and will cheerfully remind you of its dry sweet cherry aftertaste. Kriek coins the phrase ‘dessert beer’ as it could easily be drunk over a chocolate pudding.

Zywiec Beer >I wouldn’t have a clue how to pronounce this one. Maybe stretch the ‘w’, clip the ‘c’ and just mumble the beginning. Alternately, just ask for the beer with the happy dancing people on the front. For a country with such a dire history, Poland certainly produces the goods when it comes to alcohol. Zywiec (since 1856) is delicious, if you like a rich, honey-flavoured beer. And what’s even better is it comes in a 500ml bottle.

// DM04 _ [ Ire ] // Page 08//

Drink Top10Signs it’s Time toLeave the PartyParties are not just about having fun. There’s certain criteria and etiquette involved to ensure maximum fun while maintaining respect to the host. DRINK has compiled a list to ensure you don’t overstay your welcome.

01.The police have put “Do NotCross” tape all around the house.

02.You’ve drunk all the dregs(including ciggie butts) from the bottom of all the bottles.

03.You’re talking to yourself in tongues.

04.You find yourself chatting up the Labrador and being rejected.

05.It’s time to clean up.

06.The party next door is better.

07.You hear the punch you’ve been drinking is non-alcoholic.

08.You spilt red wine down the host’s white top.

09.You’re due at work in 10 minutes.

10.Everybody else has.

The kitchen’s thebest spot at the partyHouse parties. Aren’t they brilliant? Personally I’m a huge fan of a good house party, and over the years I have observed certain behaviours I continually repeat. The one thing I do at every house party without fail is spend all night in the kitchen. Regardless of the house or the layout, the kitchen’s always the best place to be. First and foremost, if you’re in the kitchen you have easy access to maintaining a full glass at all times. You get the first refill and often the bottle will be empty before it even gets to the lounge. Lounge people have no idea how much alcohol they miss out on. Nor do they seem to realise kitchen people get first dibs on the best stuff, plus all the other stuff that tends to get dealt with in the kitchen.

The kitchen has the advantage of the counter lean. Standing all night is hard work on your legs and sitting can lead to problematic situations. If someone you don’t like comes and sits next to you, or the conversation runs dry, getting away when sitting can prove to be very difficult. There’s always that person that gets too drunk and then talks at you incessantly. If you’re seated they have you pinned. However if you’re leaning against the counter you have Our favourite self-confessed booze-hag

Misa, puts down the cask wine long enough to give us an insight into why: ease of movement and normally about 180 degrees with which to find an alternative conversation or distraction. Given the flow of traffic through the kitchen the chances of getting bored are slim. Conversation is varied and the opportunities to meet new people are much greater. People come to you; you don’t have to go to them. It’s the coolest people that are drawn to the kitchen. Another advantage of the counter lean provided by kitchen habitation is it’s there to support you when you get tired or a little too inebriated. Sitting on the couch can often lead to the embarrassing event of accidentally falling asleep. Being left to free stand can result in messy falls. The counter lean doesn’t allow such humiliating events to occur. You can ash your cigarette down the sink, have a glass of water discretely if you feel the need, but most importantly maintain dignity as the counter lessens the swaying and falling. Spillage is never an issue in the kitchen either. There is no carpet to stain and if glass gets broken it is easy to sweep up.

What more can I say, the kitchen at a house party has so many advantages to it. I wouldn’t want to be anywhere else.

Odd Bar30-32 Thomas Street, Northern Quarter, ManchesterT. 0044 (0)161 833 0070

Every traveller relishes the opportunity to drink in weird and wonderful places, depending where their feet lead them. In Manchester’s Northern Quarter you can experience stumbling across an ideal bar without being in an exotic location. Odd Bar’s Asian and Northern African influences create the perfect setting to chill out, enjoy a decent drink selection and global food offerings.

Since 2005, Odd has established itself as a meeting place for arty drinkers, providing a watering hole with plenty to inspire. The exterior belies the space within and only hints at the eclectic array of collectables stuffed into the venue. Featuring a collection of souvenirs from every nook and cranny of the world and furnished with Moroccan, Indian and Thai influences, it’s hard to imagine focussing on the newspapers without getting distracted. Where, for instance, did the Betty Page poster collection or the moose head draped with fairy lights originate?

Regardless of your plans, Odd will fit into your schedule. Whether your preference is for a few drinks before heading to a club, or getting serious about drinking and possibly the marginal dance floor, Odd will deliver. You can even select your own music to play on the sound system. Alternatively, get cosy and catch short clips in the cinema lounge or relax to the DJ’s choice of world music on a Sunday evening.

Although not extensive, there is variety in the beer list, including a local, organic brew. Likewise, the range of wines, spirits and liqueurs is sufficient to please most punters and the service is laid back and friendly. Gastronomically speaking, herbivores are well catered for in a great selection of food from around the world, with Northern African influences to complement the décor. The downside to such a good menu is that you need to get in early to claim a seat, though the silver lining can be found in a pre-meal beverage.

Style and atmosphere make or break a bar and Odd wears its bohemian theme with pride. Although the validity of the Northern Quarters’ claim as a boho district is questionable, Odd supports the aspirations of the local Mancunians and succeeds as a cheeky, indie venue. And if the boho scene isn’t your thing, you can visit its city sister bar, Odder, which is riding the same successful wave.

Traveller>

// DM01 _ [ Ire ] // Page 06 //

// DM04 _ [ Ire ] // Page 10 //

Did You Know?Al Capone made $50,000,000

a year from bootleg alcohol during Prohibition.

Bottled MoneyBottled soda water was so popular its

pioneer Jacob Schweppe retired in 1799, only about ten years after its release.

“The problem with some people is that when they

aren’t drunk, they’re sober.” William Butler Yeats

Pick ’em up!“Your fathers a thief. He stole the stars out of the sky and put them

in your eyes” Bar TrickThe Challenge: Bet someone a drink that they can’t pick up an ice cube with a human hair. Most people will try and tie it around the cube but won’t be able to pick it up.

The Solution: Place the ice cube on the bar and lay the hair across it. Then take some salt and sprinkle it on the ice and the hair. The salt will cause the ice to re-freeze and the hair to stick to the cube. From there you can pick it up!

Hooch strong, rough spirits.

An abbreviation of Hoochinoo, an Alaskan tribe who made

liquor and sold it to weary travellers.

Temperance, Up the Wine and Beer

John Bartram created the Temperance movement. The reason for this was he dreamed of creating a viticulture that

moved men away from the strong drink. It was a promotion of beer and wine directed against spirits rather than what we know

today as a total ban on alcohol.

JoIN_THE

REVOLU-

TION

Ultimate Bartending Challenge

Mix 26th August ‘07 The Morisson Hotel

If you would like more information and a chance to win e500, contact us on intray@mixologistclub.com

DTwo60 Harcourt Street, Dublin2Phone - 01-4764603

You’d hardly know this place existed from its tame Georgian façade but take if from me, it’s actually one of the most popular night spots in South Dublin. Harcourt Street clubs are notoriously cramped and it’s not altogether uncommon to hear of some poor bugger doing himself a head injury while getting up to go to the bar. However, D2 doesn’t suffer from any such maladies and once you’ve negotiated the outward opening fire doors you’ll be pleasantly surprised. Split between two levels, it’s a vast establishment and a variety of experiences are on offer.

Of all the notable features in D2, the beer garden deserves a special mention. Many “beer gardens” are more like concrete drinking holes than comfortable places to relax so it’s nice to see D2 has made the effort. Barbeques are frequently held here and eating in the beer garden is actually encouraged. In fact D2 does everything in its power to ensure you’re comfortable on their premises. ATMs are virtually nonexistent in this neck of the wood and anybody caught short of a few lids would usually have to endure a long stagger to Camden Street or God forbid, Stephen’s Green. Fortunately the management at D2 is well aware of this and an ATM has been installed for your convenience. Nice touch, although I’m sure its ruined many a pay day.

Downstairs is a bit of a departure from the teak floors and art work of the upper bar – it’s a lot slicker and caters for a younger crown. Many of Dublin’s top radio talent, such as Barry Dunne from 98fm, have come here to spin the hits and whilst it mightn’t be Norman Cook, at least it’s not that knob Adrian Kennedy. One of the joys of D2 is that they are always having promotions so if you’re one of those people who are always a bit strapped for cash – and I’m mostly thinking of students here – you’ll love this place.

Whether you’re looking for a cozy after work pint or simply to dance you face off, D2 is sure to suffice.

[ recomm

ended ]// DM

04 _ [ Ire ] // Page 13 //

bars in briefdragon64/65 South Great Georges Street, Dublin 2 Ph: (01) 478 1590

Newly revamped, the warm and welcoming interior is a seductive mix of Asian and European décor. The entrance room with its low tables and cosy chairs is a place to see and to be seen, while the intimate booths facing the bar give comfort and a bit of privacy. Lots of funky artwork, mosaic tiling and statues adjourn the walls. A mezzanine overlooks the dance floor, usually packed with happy boppers dancing at the sound of top quality electronic music delivered by top DJs playing every weekend. On week nights the atmosphere is more relaxed. Artistic dance performances usually on Monday nights. The cocktail list is simple, safe and well made by bartenders who knows their drinks. A good range of draught and bottled beers as well as premium and super-premium spirits give you plenty of quality choices, so you won’t die of thirst. Definitely worth a visit to Dublin’s most vibrant gay disco bar!

Type: NightClubFeature: 1st level chill out sectionHours: Mon, Thurs - Sat 5pm – 2.30am Tues & Wed 5pm - 11.30pm Sun 5pm - 11pmFood: No Wine: 5W, 3R, 2champCocktails: Yes Functions: Yes

hairy lemon42 Lower Stephen Street, Dublin 2 Ph: (01) 671 8949

Right, it might be a completely shit name for a pub but the Hairy Lemon has a few redeeming features and if you’re the kind of person that likes having a pint in yer ma’s front room then the Hairy Lemon is for you. Warm wooden interiors have been peppered with all sorts of kitsch curios and bank notes glued to the ceiling offers the spent punter an alternative to the hobo infested ATM across the street. Check out the Hairy Lemon Café for all your dietary needs (it’s right next door in case you were wondering).

drink score:Atmosphere: ***Service: **Products: **Drink Recommends: Saturday Night DJ

Type: BarFeature: In house caféHours: Mon – Thurs 10:30 – 11:30

Fri & Sat 10:30 – 12:30 Sun 11:30pm

Food: YesWine: 2W, 3RCocktails: On requestFunctions: Yes

drink score:Atmosphere: **Service: **Products: **Drink Recommends: The Guinness

porter house northCross Guns Bridge, Glasnevin, Dublin 9 Ph: (01) 830 9884

Summer is here and its time for beer gardening! Which is why the Porter House North is one of the busiest pubs in Glasnevin and Phibsboro. The massive beer garden is an invitation to celebrate the very few sunny days of the Irish summer. Other reason is the vast range of premium beers. Like the rest of the Porter House chain, they stock more than a hundred different bottled world beers, and of course their own brews- ten different draught beers- including 3 award winning stouts, 3 lagers, 3 ales and 1 seasonal special, all 100% natural! - “beer heaven”. The food menu gives plenty of options- but I’d stick with the mouth-watering spicy chicken wings- pizza is served too until midnight on Fridays and Saturdays. The members of the staff are friendly and very helpful, so you can sit back and relax while they guide you trough a pleasant beer journey!

Type: BarFeature: Outdoor sitting Hours: 11:30-11:30 sun-wed

open late thurs-sat

Food: Full bar menu served all dayWine: 4W, 4R, 1rose, 1spk, 1champCocktails: YesFunctions: Yes

drink score:Atmosphere: **Service: ***Products: ***Drink Recommends: A pint of Plain Porter

• 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 >>

SMS your feedback on 085 1400 990

the schoolhouse2-8 Northumberland Road, Ballsbridge, Dublin 4Ph: (01) 667 5014

Things I hated about school; being made stand in the corner; getting shit kicked by the biggest goon in class; my mother’s rice crispy sandwiches (we were poor, right). Fortunately the aforementioned are not found in the Schoolhouse Bar and Restaurant and patrons can enjoy the best of in house food and hospitality. In our last issue we were proud to report that the Schoolhouse had been awarded the Gastro Pub of the Year by Jacobs Creek Reserve. Kinda makes this review pointless really. So, doing anything nice for the weekend…

Type: Bar and RestaurantFeature: Front beer gardenHours: Mon – Thurs 10:30 – 11:30 Fri & Sat 10:30 – 12:30 Sun 11pmFood: ExcellentWine: 5W, 5RCocktails: On RequestFunctions: Yes

the front loungeParliament Street, Dublin 2 Ph: (01) 670 4112

Although billed as gay-friendly, a more accurate description of The Front Lounge would be a straight-friendly gay-bar, where the emphasis is on fun. It’s divided into a true front lounge and a back bar that hosts resident DJs and gives priority to the dance floor. Decorated with local art and staffed with great personalities from all over the world, it carries a definite sexy vibe. Between karaoke on Tuesdays with local legend Panti and serving reliably good coffee at lunchtimes, there are plenty of selling points besides the great service. It’s also perfect for after work drinks… just don’t be surprised if you find yourself making a break for the dance floor long after you should have takenyourself home.

drink score:Atmosphere: ***Service: **Products: ***Drink Recommends: A seat by the fire

Type: BarFeature: StaffHours: Mon, Wed 12pm – 11:30pm Tue, Thur, Fri 12pm – 2am Sat 3pm – 2am Sun 3pm – 11pmFood: Lunch on weekdays until 4pmWine: 2R, 2W, 3SpkCocktails: On requestFunctions: No

drink score:Atmosphere: ***Service: ***Products: **Drink Recommends: Cosmopolitans after

work

••• Fantastic: << Something unique, original concepts introduced, consistency >>•••• Exceptional: << Striking, very hard to fault, attention to detail, and total individuality and originality that works >>

the turks headParliament Street & Essex Gate, Temple Bar, Dublin 2 Ph: (01) 679 2606

Get this right, it says ‘Turks Head’ above the door and next to it some bright spark has put ‘Chop Shop’. Hilarious! Decapitation jokes aside, this place is actually pretty nifty and the bar has plenty of Mediterranean charm to boot. Located at the far end of Temple Bar, the Turks Head has what can only be described as one of the weirdest interiors of any pub in Dublin. Mosaics and pointy metal are in abundance so you best watch the shots or you could find yourself sitting in the Mater at 2am having impaled yourself on the decor.

Type: Café BarFeature: Lavish interiorHours: Mon – Tue 12 pm– 12:30am Wed – Sat 12pm – 2:30am Sun 12:30pm Food: YesWine: 4W, 4RCocktails: YesFunctions: Yes

drink score:Atmosphere: **Service: *Products: **Drink Recommends: Dried fried potato skins

// DM04 _ [ Ire ] // Page 16 //

[ spirit explained ]

If Heidi cottoned onto alcohol distillation up there in the mountains

with her goats, then vermouth production would have been her forte.

Surrounded by so many herbs and flowers, Heidi vermouth would

have kept the mountain communities happy for centuries.

Unfortunately Heidi lacked the appropriate entrepreneurial skills to

get mountain liquor off the ground, so it was left up to the Italians.

The perfect candidates for a herb encrusted aperitif.

Vermouth actually comes from an appropriation of a similar German product made

from wormwood. And it’s from the German word for wormwood, Wermuth in which our

English interpretation comes. Wormwood, as you already may know, was the

hallucinogenic ingredient in Absinthe, which has now been banned. It was around the

1500s that an Italian geezer was first serving this strange form of sweet,

hallucination infused, wormwood wine. From here the addition of more herbs, spices

and flowers increased and developed into the vermouth we know and love today.

Vermouth is basically a fortified wine which is aromatised to the teeth with herbs and

botanicals to make it as flavoursome as possible. From the point vermouth became

commercially produced, the taste has never changed. It’s a consistently produced

product, not susceptible to any aging or grade according to vintage.

The variant of taste occurs in the brand.

The process to make this herbalicious concoction is

basically the same for all the brands. Vermouth starts off

as a white wine, which is then sweetened with sugar. The

herbal infusion has previously been prepared where the

appropriate aromatising essentials are soaked in alcohol

then the solids and liquids are separated. Then some more

aging, distilling and "But vermouth by itself is rat shit".

Well actually this is not quite the case. There are different

styles of vermouth that go beyond the lining of a martini.

Nowadays vermouth is a common additive to many

cocktails, but those who love to hang onto the real thing,

there is the traditional aperitif style.

The two different types give two very different and distinct

flavours.

01. Dry vermouth. This is white and with a distinct

bitterness and is usually around 18 percent alcohol, with

only a small amount of residual sugar. Dry vermouth is

used as an aperitif, but is more commonly used as a vital

part of gin and vodka Martinis. This vermouth is

associated with France and can seasoned drinkers identify

it as French vermouth.

02. Sweet vermouth. This can be white (bianco) and

red (rosso) with not so much of a bitter taste.

The alcohol percentage is lower than the dry at 15-16, but

the residual sugar is higher at up to 15 percent. Sweet

vermouth is more common as an aperitif as it is more

palatable. It’s also a common ingredient in sweeter

cocktails such as the Manhattan. The sweeter version is

associated with Italy and is often identified as Italian

vermouth.

There are ways of drinking this strange liquor without it

tasting like rat shit. Aperitif is what screams the loudest,

particularly with the dry variety in France. Where as the

Italian sweet variety prefers to be dressed in ice with a

lemon slice accessory, just to give that extra zest. If c

ool

and traditional is what you want, then the previous two

methods are how you want to drink your vermouth. But I

rarely hear anyone order vermouth like this. In fact, most

people think that the only style of vermouth is Cinzano,

solely reserved for Martinis. But ahhh, how naïve you all

are. Because of the highly perfumed style of vermouth, it’s

suits perfectly in many cocktails, not just the Martini.

An oldie but a goodie, Merry Widow was a favourite of my

Nana’s and should now be your drink of choice; equal

measures of dry vermouth and gin (for that womb drying

factor) with two dashes each of Pernod, Benedictine and

bitters with ice in a mixing jug.

Unfortunately vermouth has been abolished to the cooking

realms and serves up a treat as a base to sauces

accompanying fish. But there’s more, much more to the

herb infused beauty. Not really for the boring drinker, but

for those who want to break out of the drinking square,

vermouth’s your ticket.

[ VT ]

Vermouth

If Heidi cottoned onto alcohol distillation up there in the mountains

with her goats, then vermouth production would have been her forte.

Surrounded by so many herbs and flowers, Heidi vermouth would

have kept the mountain communities happy for centuries.

Unfortunately Heidi lacked the appropriate entrepreneurial skills to

get mountain liquor off the ground, so it was left up to the Italians.

The perfect candidates for a herb encrusted aperitif.

Vermouth actually comes from an appropriation of a similar German product made

from wormwood. And it’s from the German word for wormwood, Wermuth in which our

English interpretation comes. Wormwood, as you already may know, was the

hallucinogenic ingredient in Absinthe, which has now been banned. It was around the

1500s that an Italian geezer was first serving this strange form of sweet,

hallucination infused, wormwood wine. From here the addition of more herbs, spices

and flowers increased and developed into the vermouth we know and love today.

Vermouth is basically a fortified wine which is aromatised to the teeth with herbs and

botanicals to make it as flavoursome as possible. From the point vermouth became

commercially produced, the taste has never changed. It’s a consistently produced

product, not susceptible to any aging or grade according to vintage.

The variant of taste occurs in the brand.

The process to make this herbalicious concoction is

basically the same for all the brands. Vermouth starts off

as a white wine, which is then sweetened with sugar. The

herbal infusion has previously been prepared where the

appropriate aromatising essentials are soaked in alcohol

then the solids and liquids are separated. Then some more

aging, distilling and "But vermouth by itself is rat shit".

Well actually this is not quite the case. There are different

styles of vermouth that go beyond the lining of a martini.

Nowadays vermouth is a common additive to many

cocktails, but those who love to hang onto the real thing,

there is the traditional aperitif style.

The two different types give two very different and distinct

flavours.

01. Dry vermouth. This is white and with a distinct

bitterness and is usually around 18 percent alcohol, with

only a small amount of residual sugar. Dry vermouth is

used as an aperitif, but is more commonly used as a vital

part of gin and vodka Martinis. This vermouth is

associated with France and can seasoned drinkers identify

it as French vermouth.

02. Sweet vermouth. This can be white (bianco) and

red (rosso) with not so much of a bitter taste.

The alcohol percentage is lower than the dry at 15-16, but

the residual sugar is higher at up to 15 percent. Sweet

vermouth is more common as an aperitif as it is more

palatable. It’s also a common ingredient in sweeter

cocktails such as the Manhattan. The sweeter version is

associated with Italy and is often identified as Italian

vermouth.

There are ways of drinking this strange liquor without it

tasting like rat shit. Aperitif is what screams the loudest,

particularly with the dry variety in France. Where as the

Italian sweet variety prefers to be dressed in ice with a

lemon slice accessory, just to give that extra zest. If c

ool

and traditional is what you want, then the previous two

methods are how you want to drink your vermouth. But I

rarely hear anyone order vermouth like this. In fact, most

people think that the only style of vermouth is Cinzano,

solely reserved for Martinis. But ahhh, how naïve you all

are. Because of the highly perfumed style of vermouth, it’s

suits perfectly in many cocktails, not just the Martini.

An oldie but a goodie, Merry Widow was a favourite of my

Nana’s and should now be your drink of choice; equal

measures of dry vermouth and gin (for that womb drying

factor) with two dashes each of Pernod, Benedictine and

bitters with ice in a mixing jug.

Unfortunately vermouth has been abolished to the cooking

realms and serves up a treat as a base to sauces

accompanying fish. But there’s more, much more to the

herb infused beauty. Not really for the boring drinker, but

for those who want to break out of the drinking square,

vermouth’s your ticket.

[ VT ]

Vermouth

Patrón SilverPatrón Silver is crystal clear, pure ultra premium tequila. This light, fresh tequila is a favorite of tequila connoisseurs worldwide. Many prefer this smooth, soft and light tequila over an aged and slightly oaky flavor. Patrón Silver is the perfect ingredient in your favorite margarita or in your favorite mixed cocktail. It is also delicious neat or on the rocks.

[ mixology - featuring Patrón Silver ]

Atomic Chilli<Ingredients>30mls Patrón Silver30mls Chilli infused Patrón Silver60-90mls Ginger Beer7mls Gomme15mls Lime Juice10 mint leavesThumbnail of ginger4 slices of chilli

<Method>Muddle Gomme, mint leaves, chilli, ginger and lime juice in the cocktail glass. Fill glass with crushed ice. Add Patrón and Ginger Beer and stir with bar spoon. Garnish with a chilli.

Blue Steel<Ingredients>6 – 7 Blackberries7mls Gomme15mls Lime Juice45mls Patrón Silver15mls Patrón Citronage60-90mls Pomegranate Juice

<Method>Put all ingredients in to Boston Glass, add ice and shake (No need to muddle as the berries will get crushed while shaking). Strain in to Large Martini Glass and garnish with a blackberry.

Vanilla Extreme<Ingredients>45mls vanilla infused Patrón Silver15mls Frangelico7mls vanilla gomme syrup

<Method>Put all ingredients in to Boston Glass, add ice and shake. Strain in to small martini and garnish with a vanilla pod.

// DM04 _ [ Ire ] // Page 18//

// DM04 _ [ Ire ] // Page 19 //

Holidaying on the Spanish Rivera. Resident DJ in Dublin’s hippest nightclub. And perched on the vanguard of the flourishing funky house scene in the city… Keith Foran is one young man you could soon be hearing a lot about. A native Blackrock

on Dublin’s south side, Keith is resident DJ at ritzy Cocoon on Dawson Street, which of course is Eddie Irvine’s bar. Drink Magazine recently caught up with Keith and put the important questions to him. Oh, and he just happened to be holidaying in Marbella at the time– lucky git.

Hello, Keith. What might you be doing in Marbella, you playing any clubs down there? No, no, just a bit of a holiday to chill out.

It’s a tough life! So, tell me about your residency in Cocoon and what type of tunes do you spin? Yeah I’ve been there a while now. I’m resident every Saturday night at ‘Rococo’ in Cocoon, and I also play one or two Friday nights, the club night there called ‘After Dark’. It’s all Funky House music.

So tell me this, how long have you been doing the DJ thing?It must be 10 years now. I started when I was like 16 or 17. When I was young I played a lot of the smaller club nights around Dublin.

In all honesty, how does the Dublin club scene measure up?In terms of music, I think Dublin is far behind most of the UK and Europe. It always has been. The music is a lot more advanced in Europe. In Dublin people are reluctant to open up to new styles.

Do you see any possibility of that changing anytime soon? Maybe with your help! The thing is, I might receive a track and play it a few months in advance of its release - but I end up getting strange looks from people. Most people out clubbing in Dublin are mostly interested in commercial tracks. But in saying that, it is changing, it’s going in the right direction. Tastes are now changing and things are slowly beginning to open up a bit.

So what’s the major ‘in-thing’ in dance music this summer?Yeah, it has to be Funky House. Just take a look at ‘Head Candy’ and how that has taken off. The dance music market is opening up, it isn’t like before, you now get young rich girls from the south side of Dublin coming along to club nights. It’s changing.

And very quickly, what’s your tipple Keith?Oh, it would have to be Vodka & Red Bull.

Oh, and very very quickly before I go… your favourite hangover cure?Well not Red Bull. I’ll go with a nice greasy fry.

Artist: The Field Album: “From Here We Go Sublime”

It is often difficult to distinguish the exact reasons why one minimal electronic release is better than another one. In the end it usually is down to personal perceptions and a very subtle defining individuality. ‘From Here We Go Sublime’ the debut album by Swedish group The Field is one such recent release that is completely astonishing, and for reasons mentioned above, it’s difficult to explain why. The album drifts somewhere between minimal dance music and repetitive ambience, with beats that clomp along fast enough to fuel movement, but with enough ethereal qualities that you could simply put it on and trip out on the couch. Essentially, it’s trance music of the highest quality. Key tracks include the brilliant “Over The Ice”, “Good Things End” and 10 minute epic closer “The Deal. If you like minimal electronic music at all, you must seek it out.

Artist: White StripesAlbum: “Icky Thumb”

It looked for all intents and purposes the White Stripes were finished - put on hiatus while Jack White went off touring with the Raconteurs. In that context, ‘Icky Thumb’ comes as a big surprise - something of a resurrection for Jack and Meg. Reuniting with Meg gives Jack the opportunity to slip back into sister-lover character, get his weird clothes out of attic, and return to basement blues. Icky Thump packs an unexpected freshness, even given its back-to-basics premise. Recorded over what qualifies as a marathon session for the Stripes (a whole three weeks), Icky Thump re-assembles most of the scrap-heap elements that characterised the White Stripes’ pre-fame trilogy: grimy garage-blues, a left-field cover, bizarre spoken-word bits, and shameless Zeppelin and Dylan cues. Stand out tunes include the title track and Rag & Bone. It appears White’s strategy has worked in rejuvenating the Stripes early magic.

Sounds>

Mondays and I seem to have gotten off on the wrong foot. It maybe something to do with the fivedays standing between a now and my social life. Or it could just be this particular MondayI managed to sleep through my alarm, play dodgems with Dads’ army and their BMW SUV’s in peak hour traffic, only to arrive an hour and a half late for work, to the glee of my veryunderstanding boss and then get dumped via text message by the love of the moment. Hmmmmm what is a gal to do to rid such a chronic case of the Monday blues? Well my cure was not to far away because as I walked into thisevening’s line up I was instantly warmed, for there in front of me was the next best thing to devouring a tonne of chocolate; Muscat, Moscato anda Botrytis Semillon. Mondays are looking up!

Campbells Rutherglen MuscatHallelujah! It’s liquid chocolate. Imagine yourself on the shag pile in front of a roaring fire with the object of your desire. What would make thissetting more perfect on a cold winter’s night? This Rutherglen Muscat comes pretty damn close. Treacle, cherries and toffee apple – I’m droolingon first whiff. This is like drinking rich dark chocolate with a hint of fruitcake and a bit of fragrant jasmine. Don’t mind me, forget the object ofdesire – I’m fickle and newly in love.

2000 Toso Moscato d'Asti The ‘Asti’ most would probably recognise is the one that appears as the prefix to 'Ricadonna'. Surprise, surprise, Asti is a region in the North ofItaly, and the label on this wine and Asti Ricadonna refer to one and the same thing. The most fabulous thing about these wines is not thegorgeous honey-suckly, pear and citrus flavours, the explosively grapey middle palate or the zesty acid and slight frizzante you can get on thebetter ones, but the fact they are invariably 5.5% alc/vol. Low levels of alcohol can actually be a good thing (contrary to what Drink editor maythink!). You can take a bottle out for dinner at your favourite Vietnamese BYO, drink the entire lot on your own, and still function in the morning.You may have to watch for the sugar rush though, which can convince people they need to keep on drinking. Look out for the Toso Moscato (retailsapprox. $20), as it is definitely one of the best value around, and a bit classier than $5 Spumante.

1998 Gramps Botrytis Semillon Botrytis actually refers to Botrytis Cinerea, the Latin term for what many of us would call Noble Rot. Despite common belief, the term 'Noble Rot'does not pertain to the drivel that comes out of wine snobs' mouths after six too many, nor the state of wine aficionados teeth at the ripe old ageof 40. Instead, Noble Rot is a fabulous little fungus that attaches itself to grape berries in autumn, after grapes for table wines have been picked.This fungus then lives on the liquid in the grape, causing it to shrivel and concentrate until you end up with juice that is almost like jam. Evenwhen enough of the sugar has been fermented out of these wines to produce whopping alcohols of around 14%, there is still enough left to leavethe wines scrum-diddly-umptious. The Gramps is a great value example, portraying trademark marmalade, dried apricot and almond flavoursand the perfect amount of acid and alcohol to prevent cloying sweetness. Do not confuse with Moscato, after a bottle you’ll probably feel it.

[ SF ]

Muscat, Moscatoand Mondayitis

[ wine ]// DM

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Need to find a new pub for afew drinks with your mates?Log on to drinkonline.eu for an up to the minute listing of all the best bars and clubs in and around Dublin, plus lots of great competitions, giveaways, reviews and so much more. Log on today and start planning for your next big weekend.

Aquarius Jan 21st - Feb 19th

The start of the month sees you indulging yourself Aquarius. If you choose to indulge yourself with food and drink it will begin to take its toll on you phsyically so by the time the new moon arrives on the 14th it may be time to indulge yourself in some exercise !!! ‘The Schoolhouse’ in Ballsbridge has an award winning restaurant a good place to indulge.

Pisces Feb 20th - Mar 20th

July is a lovely month for you Pisces. The start of the month is a very positive time for romantic liasons and relationships. By the end of the month you may even hear news of a pregnancy or engagement. ‘The Lotts@ on the corner of Liffey St is a lovely stylish café bar with a great atmosphere which you would enjoy.

Aries Mar 18th - Apr 21st

Your popularity is at an all time high towards the end of July Aries. A month when invitations and opportunities pop up out of the blue. The full moon this month makes you much more emotionally aware. ‘The Hairy Lemon’ on Stephen St would be a good spot for you Aries, great music and its always busy.

Taurus April 21st - May 21st

July is a month when issues which had been troubling you come to a satisfactory ending. This will come as a relief and could see you booking a spur of the moment much needed break. Try ‘The Front Lounge’ on Parliament St Taurus which has a lovely friendly atmosphere.

Gemini May 22nd - June 21st

Finances are a concern for you in July Gemini. It may even be time to consider a change of career or look at a second source of income. From the end of July you will have have much more support from friends and family. Again ‘The Schoolhouse’in Ballsbridge has a nice quiet atmosphere a good spot for you to ponder those career changes Gemini.

Cancer June 21st - July 23rd

As you are always available to listen to other peoples problems, July is a time to put yourself first Cancer. Finances are good for you throughout the month. For those single Cancerians it is a good month to meet someone special. The exotically designed ‘Zanzibar’ on Ormond Quay would be a good location plenty of good looking people for you to admire there.

Leo July 24th - August 23rd

July is very positive for you Leo. Love life is good and the second half of the month sees you getting some much deserved rest and relaxation. Bring a few friends along to ‘The Hairy Lemon’ on Stephen St, good music great atmosphere your guaranteed a few laughs Leo.

Virgo Aug 24th - Sept 23rd

Work wise July is a busy month for you Virgo. Its possible you will be a bit of a hermit this month. However you should still try and be open to new people and new experiences. D-Two bar on Harcourt St would be a good choice specially after a long day.

Libra Sept 23th - Oct 23rd

July is a month to call in favours Libra. Your creativity is at an all time high cal on your friends for opinions and advice with any creative projects. ‘The Lotts’ on the corner of Liffey St would be a place to sit and relax while discussing those creative projects.

Scorpio Oct 24th - Nov 22nd

Work issues are prominent at the start of July for you Scorpio. Hold back before you speak this month. Your sharp tongue may cause upset to someone near and dear. The spacious and arty ‘Front Lounge’ on Parliament St would be perfect for you Scorpio.

Sagittarius Nov 23rd - Dec 21st

July will be an interesting month for you Sagittarius. After the new moon on the 14th your finances will come under the spotlight. An old friend or lover will be in touch this month.. Why don’t the two of you head along to ‘Zanzibar’ to catch up on times gone by. Its late bar every night gives you plenty of time to catch up.

Capricorn Dec 22nd - Jan 20th

The first two weeks of July are quiet for you Capricorn. After the new moon on the 14th things begin to take off. Just watch your sex appeal soar from around the 20th right through to the end of August. D-Two has an extensive range of cocktails head there for some variety and enjoy.

For Angel and Tarot Reading Liz can be contacted on 086 2357474

Baroscopes>

1. Porterhouse North 2. The Sugar Club 3. Lilly’s Bordello 4. The Quays 5. Brogan’s 6. Odeon 7. The Morrison Hotel 8. The Morrison Hotel 9. Cocoon 10. The Baggot Inn 11. The Baggot Inn 12. The Baggot Inn 13. Porterhouse North

14. Parker Browns 15. The Sugar Club

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

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[ where were you last night? ]// DM

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