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Issue 7 Dec 2009


Tradition. That’s what you associate with Paulaner: tradition. And monks with Friar Tuck robes. And nice brown bottles. But mainly tradition. All of which is very fortunate because Paulaner is Germany’s most traditional (and thus its Number 1) Weissbier. The locals simply love it and are willing to do anything to protect it. Who could argue? For those of us

who know and love Paulaner, it’s easy to understand why it’s the world champion of Weissbiers. This grand old treasured name even survived Germany’s first ever beer revolution.

unscathed. In German beer history, this revolution will forever be held up as a prime example of the locals support for Paulaner - not one local seemed to direct their anger at the monks.

Back in the day, in 1844 more than 2000 angry protestors took to the streets of Munich to protest to the breweries at the small increase in the price of beer, however the Paulaner brewery remained

Back then, this helped the brewery establish itself as the leader in the midst of all of this controversy. A strong tradition surrounds Paulaner and it still remains a firm favourite of Weissbier supporters today.

Enjoy PAULANER Sensibly. Visit

7 | December 2009


BACARDI mojito the original mojito In 1862, in Santiago de Cuba, Don Facundo Bacardi Mass贸 revolutionised cocktail making with the creation of the first premium, aged white rum. The original mojito recipe used a blend of freshly squeezed lime juice, unrefined sugar, bruised mint, soda water and a splash of Bacardi to bring this refreshing drink to life.

BACARDI and the Bat Device are registered trademarks of Bacardi & Company Limited.

C O N T E N T S Issue 7 Dec 2009

2 House Pour

News from Ireland’s bar and hospitality industry

4 Guinness Unplugged The staff at Brady’s pub, Shankhill, are rewarded for their Arthur’s Day efforts

6 Winter Warmers

With cuts in excise duties on alcohol announced in the December 9th budget, Brian Lenihan warned that the drinks industry is expected to play its part in making prices more competitive for Irish consumers. Duty on beer and cider fell by 12 percent, while a 14 cent drop was introduced on a half glass of spirits. Mr Lenihan warned that he would reverse the decision if the cuts were not passed on to consumers. From rising tides to falling sales, it’s been a tough year for Irish people, all round. However, a new year is just around the corner and with a new year comes hope, and a renewed sense of purpose. Make it part of your resolutions for 2010 to get behind Irish businesses; offer support by buying locally, spending locally, and visiting your local pub! This issue of Irish Bartender, we‘ve a selection of our recommendations for that extra special New Year’s Eve, as well as some very special cocktails, courtesy of Venu Brasserie. With a full round up of events and reviews for your town, Irish Bartender is a one-stopshop for the hospitality and pub industry. Each month, Irish Bartender is distributed to pubs, wine bars, clubs, restaurants and hotels in Dublin, Wicklow, Cork, Galway and Kilkenny. You can also pick us up at Musgraves Cash & Carry, nationwide.

Gareth Lambe from Venu Brasserie creates a very special, seasonal cocktail menu

12 World Class

We chat with Max La Rocca, winner of the initial heat in the Diageo World Class Bartender 2010 competition

18 Bells Will Be Ringing… Champagnes for every occasion





20 Ring in the New

Celebrate the arrival of 2010 with a break in one of Ireland’s luxury hotels

Published in Ireland by: Coffey Media Editor: Aisling Donnelly • Design: Design Mill M: 086 1937405 • E: Print: Ross Print Services T: 01 287 6612 • E: Sales and Advertising: Coffey Media • T: 0404 601 00 • M: 086 844 8459 • E: is a trade publication and can only be distributed through selected venues or individuals. Views expressed in do not necessarily represent the opinions of the editors or publishers. No responsibility is accepted by 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.


7 | December 2009



Baileys gets into the Festive Spirit Baileys recently unveiled a stylish new look – with the help of Sex and the City star Kim Cattrall - for on its beloved iconic bottle for Christmas 2009: every bottle comes wearing an elegant red bow, making it the perfect Christmas gift. The dress, which was specifically created for Ireland, will be auctioned on ebay with all the proceeds going to Oxfam Ireland.

The Chosen One The latest ad campaign from Bulmers should bring a touch of humour to what is no doubt going to be a tough Christmas for many. Filmed on location in the Bulmers Orchards, Clonmel, the sixy second commercial celebrates the warmth and enthusiasm of the workers who are illuminated by the iconic ‘Bulmers Christmas Tree’ amid the soft frosty orchards at this time of year. The story focuses on the now familiar colourful orchard workers including Dessie & Liam, all jostling for the privilege of turning on the Bulmers Orchard Christmas tree lights and the lengths to which the workers will go to to be ‘The Chosen One’. Stephen Kent, Marketing Director for Bulmers said, 2

7 | December 2009

“This year’s Christmas TV commercial is a welcome relief to the current climate. The notion of ‘Pick Me’ is emotive and engaging as it should be at this special time of year, and this ad brings to life the Bulmers Christmas tree which has featured on posters for over a decade. Just like our Bulmers Original Irish Cider, Christmas wouldn’t be the same without it.” The Christmas campaign was devised by Young Euro RSCG, and will run on TV and outdoor. The outdoor campaign featuring the Bulmers Christmas tree will run on 48 sheets for the month of December with 10 specials featuring a Bulmers snow-globe, as well as metropoles and dart cards.  

H O U SE PN Oe U w Rs

Guinness Area 22 Current and former Irish rugby players – as well as 250 lucky fans - recently attended an exclusive Q&A at the Guinness Area 22 event in Blackrock. With 200-foot high ruby posts and giant inflatable balls, it was the perfect setting to discuss the highly anticiated Ireland v South Africa, which Ireland won!

Win for Cooley Cooley Distillery, Ireland’s only independent Whiskey distiller, was recently named European Distiller of the Year for the second year in a row, at the 2009 International Wine and Spirit Competition Awards, held in London recently. Congratulations to everyone involved!

Paulaner is Germany’s No 1 Paulaner, Germany’s number 1 Weissbier, is known worldwide for its quality and this year saw the Paulaner brand brought to life throught the Paulaner History in the Making campaign. With a 33% year on year increase in Paulaner sales, this Weissbier represents a significant opportunity for trade in 2010. Ps. Keep an eye out for Paulaner NonAlcoholic, this festive season!

BUSHMILLS® IS LAUNCHING ITS VERY OWN MASTERCLASS Bushmills® will be working with a small group of publicans to run a series of consumer master classes in their outlets A select group of consumers will be invited along to experience the Bushmills® range including the award winning 10 & 16 year old malts The group will be advised on appreciating this unique range by a Diageo appointed specialist who will be in attendance to host the event This unique event delivers information in an informal manner to whiskey consumers

7 | December 2009



s s e n n i u G d e g g u l Unp T

his month, Guinness announced the winners of its Guinness Unplugged competition, which asked bars all around the country to capture their Arthur’s Day celebrations, in a bid to win an exclusive gig with a top act. Following a thorough judging process, Brady’s Pub in Shankhill, Co Dublin, was crowned the winner entitling them to an exclusive gig in the pub (to take place in December) with top Arthur’s Day act, Noah And The Whale. Speaking about Guinness Unplugged, Karen Murphy, Brand Manager, Guinness said, ”On the 24th September pubs all around Ireland joined in the worldwide celebrations for Arthur’s Day. Many pubs went to great lengths and for us, Brady’s in Shankhill really stood out. The team really excelled in delivering a fantastic night with their 1759 theme. It was clear that a lot of hard work and thought went into their Arthur’s Day celebrations and all the staff came together to create an unforgettable night for their customers.” As a tribute to Arthur Guinness and his enduring legacy, the


7 | December 2009

entire bar, including the bar staff, furniture, decor and even the food was transported back to the 1700s. Brady’s staff donned 17th century costumes and to add even more theatre to the night, owner John Brady arrived in a full Arthur Guinness style costume on horse and cart to mark the occasion. On the special night, customers were also treated to a ‘pig on a spit’ feast. When we caught up with owner John Brady he was still on a high from the impressive win… IB: Congratulations to everyone involved on winning the Guinness Unplugged competition, how does it feel to be selected by Guinness from so many other competing pubs? JB: When the team at Guinness

informed me that we had captured the imagination of Arthur’s Day and won the Guinness Unplugged competition from hundreds of entries all from around the country, I was absolutely thrilled…I felt a real sense of pride, especially for my staff who gave me their support,

khill, in Shan b u P g ’s Brady are ridin , n li b u D County uge er the h ’s Day t f a h ig h r of Arthu success

time and enthusiasm to make Arthur’s Day in Brady’s the success that it was. IB: What exactly did you and your staff do to make Brady’s of Shankhill really stand out? JB: I had a meeting with staff

to tell them about the Arthur’s Day event taking place on 24th September, to mark the signing of the 9000 year lease in 1759 by Arthur Guinness. We all put forward our ideas and decided on a 1759 theme! We wanted to be different and stand out from the crowd in order to make this event memorable for everyone involved. We took advantage of the old style décor and decided to transform the place into a tavern you might find in the 17th century. We sourced old sacks and filled them with hay and barley, and scattered sawdust on the floors to set the scene. We arranged a line of sacks to hang across the pub and hung pheasants and 17th century untensils over the fireplace. As well as that, we removed our regular tables and replaced them


with wooden beer barrels to add to the atmosphere. Our chefs came up with the idea of cooking a pig on a spit, as well as baked potatoes and cabbage, and beef and Guinness stew. The food was complimentary and was served to all of our customers. To complete our transportation back to the 1700’s our staff donned 17th century style costume - the men wore black waistcoats, white shirts and black cravats with a pearl stud, some even wore bowler hats! The girls wore old style blouses with Victorian brooches and long bistro style aprons, to recreate the work fashion of the time. Taking it a step further, I wore a knee length brocade coat and long style waistcoat complete with lace cravat and frill cuff shirt, knee breeches and black buckle shoes - Arthur Guinness

style! On the night itself, we entertained our customers with Irish music and ballads that were appropriate to the era and a customer who worked for Guinness and is now retired told his story of the workings of the brewery and the Guinness family. He’s a great storyteller and our customers loved it. On Arthur’s Day we had a horse and cart like Guinness used with old barrels and even a Farrier demonstrating Horseshoe making. To promote our Arthur’s Day celebrations we had a town crier with a bell who wore a red coat, a three corner hat, breeches and buckle shoes who was accompanied by two girls in wench style full length dresses! The staff also designed a scroll in a sepia tone paper to hand out to the customers. IB: That’s amazing! What was the feedback like on the night? JB: Everyone is still talking about

it! The atmosphere in here was electric and everyone made such a big effort to mark the occasion. If it wasn’t for all the staff here it wouldn’t have been such a great

success. Customers said that the fun on the night was incredible and they were amazed at the effort that went into the whole thing. They really felt as though they were transported back in time and are still thanking us for a memorable and unforgettable evening. IB: Have you any plans to make Arthur’s Day a yearly celebration? JB: Will we have another

celebration for Arthur next year? We are enjoying the moment right now and we will look at our events calendar for next year. We always like to do something different and feel challanged. IB: What’s the plan for the prize evening? JB: We’re currently in the process

of setting the scene for our celebrations with the assistance and support of Guinness. We’re utterly delighted to be hosting such a big act as Noah And The Whale in our pub as a thank you, and no doubt we will all raise another toast to Arthur at 17.59 on the night of the gig!

7 | December 2009


m r a W r e t n Wi NO C ew C Ks T A I L S

When Irish Bartender was instructed to find one of Dublin’s top mixologists and persuade them to concoct 20 seasonal themed cocktail in as many minutes, we knew only one man would fit the bill. Enter Gareth Lambe, Bar Manager and cocktail maker at Venu Brasserie, Dublin 2.


t’s beginning to look a lot like Christmas…and nothing says Christmas quite as well as your favourite tipple. Venu Brasserie, located just of Grafton Street in Dublin’s main shopping district, is known for its cocktails. This is largely down to Gareth who’s been Bar Manager at Venu since it opened its doors, some 3.5 years ago. Owned by Charles Guildbaud, Venu boasts a contemporary décor and vibrant atmosphere that would rival any thriving bar in a European city. Gareth takes cocktails, and cocktail making, very seriously. He’s been honing his 2010 cocktail menu since July and continues to make last minute adjustments to what will no doubt be one of the most popular cocktail menus in Dublin, come January. At this time of year, it’s not uncommon to have as many as 50 cocktails ordered from the one tab at Venu, and with everyone wanting their drink in just under 10 minutes, it’s not difficult to understand why Gareth cites, “a cool head, quick to learn and buckets of patience,” as the things he looks out for when hiring bar staff. “It’s really important for bar staff to have the ‘want’ to learn also”, Gareth tells us, “I usually look for guys who’ve worked in a club environment too, as it means they can react on their feet.” Cocktail bars around the country that are keen to up their game would do well to look to this bright young Bar Manager to see how it’s done, with style and a smile.


7 | December 2009

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With thanks to Venu Brasserie, Annes Lane, Dublin 2. Photography by Kieran Frost 7 | December 7 | December 2009 2009


NO C ew C Ks T A I L S

i 1909 Bacarrdtini Mojito Ma »» 6 fresh lime segments »» 2 spoons granulated sugar »» 8 – 10 fresh mint leaves »» 50ml Bacardi Superior Rum »» Dash of soda water

Muddle first 2 ingredients in the glass until sugar is dissolved, gently slap the mint leaves in the palm of your hand and add to glass, add 1 scoop of crushed ice. Next add Bacardi Superior Rum and soda water. Stir well to combine all the ingredients, add straws and more crushed ice to fill, garnish with mint leaves and a lime wheel.

42BELOW Honey Bear »» 30mls 42BELOW Vodka »» 150mls ginger beer or ginger ale »» 3 lime wedges »» 4 mint leaves »» Mint sprig and sliced apple, to garnish

Muddle the mint and limes, and fill with ice. Add 42BELOW, and top with ginger beer or ginger ale. Stir well, and garnish with a mint sprig and sliced apple.

»» 6 fresh lemon slices »» 2 spoons granulated sugar »» 50 ml Bombay Sapphire Gin, »» 15 ml blackberry liqueur

Bombay Sapphire Bramble

Muddle first two ingredients until sugar is dissolved. Add 1 scoop of crushed ice, stir, and add 50ml Bombay Sapphire Gin, stir again. Add crushed ice to fill and drizzle the blackberry liqueur over the top of drink to create a bleeding effect, garnish with a lemon wheel and fresh blackberries.


7 | December 2009

Grey Goose Mistletoe Temptation »» 35.5ml Grey Goose La Poire »» 8 fresh raspberries »» 20ml black raspberry liqueur »» 10ml hint rose water »» Champagne, to top »» Strawberries, to garnish

In a shaker muddle raspberries until they become a soft pulp. Pour in Grey Goose La Poire and raspberry liqueur. Add lots of ice and shake until cold. Strain into chilled glass and top with chilled champagne. Slowly drizzle 10ml of rose water over the top of the cocktail and garnish with fresh strawberries.

ttle Santa’s Li Helper

»» 6 blackberries »» 4 pieces lime »» 2 spoons granulated sugar »» 35.5 ml Grapefruit Infused Ketel One Vodka »» 10ml blackberry liqueur »» 30ml cranberry juice »» 10ml pasteurised egg whites

Muddle first 3 ingredients until sugar is dissolved, add second 3 ingredients with cubed ice, shake hard, double strain, add egg whites and shake again. Pour into a chilled martini glass, garnish with mint leaves and strawberries.

C O C K T AN IeLwS s

Christmas Cosmo »» 35.5ml Cinnamon Infused Ketel One Vodka »» 17ml cointreau »» 10ml fresh lime juice »» 30ml cranberry juice Shake all ingredients with cubed ice and double strain into a chilled martini glass and finish with a flamed orange zest.


»» 35.5ml Tanqueray No 10 Gin »» 17.5ml maraschino liqueur »» 2 bar spoons crème de violet liqueur »» 17.5ml lemon juice »» 10 ml sugar syrup »» 10ml pasteurised egg whites

nd Rhu-doff a ni i t r a M a l l i Van »» 35.5ml Tanqueray No 10 Gin »» 15ml vanilla liqueur »» 15ml sugar syrup »» 7ml fresh lemon juice »» 100ml rhubarb puree

Shake all ingredients with cubed ice and double strain into a chilled martini glass and garnish with a lemon wheel and a mint sprig.

Shake all ingredients with ice and double strain back into a Boston glass, add egg whites and dry shake, pour straight into a chilled martini glass, garnish by dropping a maraschino cherry into the glass.

Mince Pie Martini »» 3 spoons fresh mince pie filling »» Orange zest »» 6 glacé cherries »» 35.5ml Johnnie Walker Black Label »» 15ml grand marnier »» 10ml vanilla liqueur »» 100ml cream Add first 5 ingredients to a mixing tin and gently heat to soften mince pie filling, when heated pour into a heated martini glass. Add vanilla liqueur to fresh cream and shake until half whipped, layer cream on top of the filling, finish with crumbed biscuits and serve with a spoon.

Wee Dram »» 35.5ml Bushmills Whiskey »» 15ml Poire Williams »» 8ml apple liqueur »» 17ml pimento dram spray

Pour all ingredients over cubed ice and stir for 30 seconds, double strain into a chilled martini glass. Spray a layer of Pimento Dram over the surface of the drink and garnish with orange zest.

7 | December 2009


NO C ew C Ks T A I L S

Misty Eyed

»» 3 of each; raspberries, strawberries and blackberries »» 4 lime segments »» 2 spoons granulated sugar »» 35.5ml Irish Mist »» 17ml apricot brandy »» 10ml cranberry juice »» 5 drops of grapefruit bitters »» 10ml pasteurised egg whites

Muddle all berries with lime and sugar, add the rest of the ingredients and shake with cubed ice. Double strain back into a Boston glass, add egg whites, dry shake and pour straight into a chilled martini glass, garnish with berries.

ka s v o r i p i a C r e Wint

Smirnoff Mule

»» 6 lime segments »» Star anise »» Vanilla pod »» Cinnamon sugar syrup »» 70ml Smirnoff Vodka

»» 3 fresh lime segments »» 50ml Smirnoff Vodka »» Ginger ale, to top

Muddle fresh lime in the base of a rocks glass until the juice is extracted, add sugar syrup and 1 scoop of crushed ice and stir. Add Smirnoff, stir again then top with crushed ice to fill, garnish with straws, a lime wheel, star anise and a cinnamon stick.

Mash lime in the base of a long glass until the juices are extracted, fill glass with cubed ice, add Smirnoff, stir then top with ginger ale, serve with straws.

Caribbean Christmas »» 4 fresh lime segments »» 2 spoons granulated sugar »» Pinch chill flakes »» 35.5ml Morgans Spiced Rum »» 10ml mango liqueur »» 30ml mango puree

Muddle first 3 ingredients untill sugar is disolved, add the rest, shake hard with cubed ice and double strain into a chilled martini glass.


7 | December 2009

r Spiced Pea Bramble »» 4 fresh lime segments »» 2 spoons sugar »» 35.5ml Gordon Gin »» 10ml Poire Williams »» 60mls apple cider »» 20ml pear puree »» Pinch pimento chill powder

Muddle lime and sugar in the base of a tall glass, add the rest of ingredients with crushed ice and stir vigorously, add straws and top with crused ice and garnish with a pear fan and mint sprig.

C O C K T AN IeLwS s

y Lapland lad »» 4 fresh raspberries »» 2 lime segments »» 1 spoon granulated sugar »» 45ml Bacardi Superior Rum »» 25ml elderflower liqueur »» 10ml pasteurised egg whites

Muddle first 3 ingredients untill the sugar is disolved, add the rest, shake hard, double strain back into a Boston glass, add egg whites and dry shake, then pour straight into a chilled martini glass. Garnish with fresh berries.

9 Bacardi 19q0uiri i Original Diani Mart

Silent night

»» 60ml 1909 Bacardi Superior Rum »» 25ml fresh lime juice »» 10ml sugar syrup

»» 45ml Connemara Whiskey »» 15ml 1876 red vermouth »» 5ml dry dermouth »» 3 drops digestive bitters »» 10ml sugar syrup

Shake all ingredients with cubed ice and double strain into a chilled martini glass.

Carefully stir all ingredients for 30 to 40 seconds then double strain into a chilled martini glass, zest orange peel over surface and drop it into the drink.

White Lady »» 35.5ml Cointreau »» 35.5ml gin »» 25ml fresh lemon juice »» 10ml sugar syrup Shake all ingredients and double strain into a chilled martini glass, garnish with a lemon wheel.

i n i t r a M d e Smok »» 35.5ml Tullamore Dew »» 15ml vodka »» 7ml dry vermouth

Add all ingredients to a Boston glass with cubed ice and carefully stir for 30 seconds until chilled, double strain into a lemon zested chilled martini glass.

7 | December 2009


World C la s s B art e ndin g

World Class

Irish Bartender was delighted to recently attend the Whisk(e)y Heat in the Diageo search for the 2010 World Class Bartender of the Year. Held at the Shelbourne Hotel, Dublin, it was always going to be a winning affair…


eserve Brands, the luxury spirits portfolio from Diageo, announced its initial search for the 2010 competition with the Johnnie Walker®, Bushmills Malts® and the Classic Malts® whisk(e)y heat taking place in the Shelbourne hotel, on 23rd November, last. Max La Rocca, from the wonderful Sheen Falls Lodge in Kerry, rightfully secured his place in the Irish Final next June with his Bushmills 16year old ‘The Giants Gate’ winning cocktail.

Nick Munier

The elite judging panel for the Whisk(e)y Heat included distinguished Food and Wine critic Tom Doorley, Proprietor of Pichet restaurant Nick Munier, Colum Egan, Master Distiller of the Old Bushmills Distillery and Gregor Cattanach, International Brand Ambassador of Diageo Scotch Whiskies. Niamh Henry and Dawn Allison

Ryan Sharlotte from Bar No 23 at The Merrion Hotel was a runner up with his Bushmills 16year old cocktail called ‘The Strawberry Bush’, as was Rafael Agapito from No Name Bar at Kelly’s Hotel, Dublin with his Bushmills 10year old cocktail called The Grey Titan. Following the success of last year’s inaugural competition, World Class is now ranked as the most prestigious international bartending competition, with entrants from across the globe competing for the accolade ‘World’s Best Bartender’. Rafael Agpito


7 | December 2009

World C la s s B art e ndin g

Ryan Sharlott

The programme involved was developed by Diageo Reserve Brands to educate and inspire bartending talent to create exceptional cocktails, service and experiences. The cream of Ireland’s leading establishments will compete in the high calibre competition, which, this year, includes a Whisk(e)y heat which will form part of the Irish bartender’s ultimate challenge, together with the Tanqueray and Ketel One categories which shaped last year’s competition.

The structure for World Class 2010 is different in that each category heat (Whisk(e)y, Vodka and Gin) will have two rounds. During the first round the bartender will create a bespoke cocktail to sell and trial in their bar and to be judged at the category final. The three chosen finalist’s cocktails will then compete in the second round of Nosing and Tasting and Speed & Accuracy Challenges in order to decipher the expertise of the bartenders. The three finalists

Johnnie Walker®

The Classic Malts®


The Johnnie Walker® brand is a legacy left by John ‘Johnnie’ Walker after he started to sell whiskey in his grocer’s shop in Ayrshire, Scotland. Today, Johnnie Walker® is the world’s No.1 selling blended Scotch whisky. The Johnnie Walker® brand consists of three blends; Johnnie Walker® Black Label®, Johnnie Walker® Green Label® and Johnnie Walker® Blue Label®.

The Classic Malts® selection is drawn from the world’s largest estate of distilleries producing Scotland’s finest single malt whiskies. They represent the full breadth of flavours found in single malts as well as the six principal distilling regions – Lowland to Highland, Islay to Speyside, and Coastal Highland to Island. The Classic Malts portfolio includes the award winning Talisker, Glenkinchie and Cragganmore.

Bushmills® Irish Whiskey is made at Ireland’s oldest working distillery in County Antrim, Northern Ireland. The brand portfolio includes three awardwinning malt whiskeys: Bushmills® 10 Year Old Malt, Bushmills® 16 Year Old Malt and Bushmills® 21 Year Old Malt. Bushmills® is the only distillery in Ireland to make triple-distilled malt whiskey. This is at the heart of all Bushmills® whiskeys and creates a unique combination of smoothness and richness. 7 | December 2009


World C la s s B art e ndin g

Meeting Max Mixologist Max La Rocca – barman at Sheen Falls, Kerry - beat off stiff competition to win the initial heat in the Diageo Bartender of the Year Competition, 2010. We caught up with Max after the event in Dublin’s Shelbourne Hotel to learn more about what this competition means to him, both personally and professionally... IB: Hi Max, Firstly, congratulations on your impressive win at the competition! Can you tell our readers why you got involved in the competition to begin with? MLR: Since last year’s event, I’ve

been following the Diageo World Class competition in various media, including online magazines, YouTube and Irish Bartender magazine, and I was really impressed with how it completely focused on the bartender’s skills, rather than

Max mixes it up 14

7 | December 2009

just the cocktail itself. When the opportunity came up to represent Sheen Falls at the event, I jumped at the chance. I really wouldn’t have missed this for the world!

achieve a beautiful silky froth on top that should remind the drinker of the nice beer head one gets from a refreshing pint of Guinness.

IB: We’re told your winning cocktail IS called the Giant’s Gate, is there a history behind the name? MLR: My idea behind the name was

to marry the two ‘old giants’ of the Diageo portfolio – Guinness and Bushmills – in celebration of the 400 years the Bushmills Distillery has been with us, and the 250 years the Guinness Brewery has been established.

I strove to combine the warm hints of raisins and toffee of the Bushmills 16 yrs with the gentle bitterness of Guinness, and then further enhance then with the freshness of muddled cardamon pods. I also used a little combination of citrus juice and pasteurised egg white in order to

The finishing touch were the raisins soaked in Bushmills 16 yrs, I recommended the judges try them while sipping the Giant’s Gate in order to experience the amazing burst of flavours provided by this cocktail.

World C la s s B art e ndin g

session, but when the tasting started, the atmosphere started to really intensify and it was all about memories and associations in your brain to try to spot the exact products....and trying to remain calm at the same time…It has been an incredible experience overall!

The Giants Gate

The Bushmills Distillery is of course close to the ‘Giants’ Causeway and the home of Guinness is James’s ‘Gate’.

I felt there was a lot of union amongst the entrants, a joint effort at saying, “this is our day, let’s show them what bartenders are about.” It was a very nice sensation. IB: What’s next for you? MLR: Well, I secured my place at the

IB: What did the blind tasting involve? MLR: After the first session, which

was about creating and presenting our own innovative libation, along with the inspiration behind the drink and the feedback from our establishment’s guests before the competition itself, the judges picked three finalists that would go through a blind tasting of the Diageo Whisk(e)y Portfolio.

Diageo World Class Irish Final next June to compete with the winners of the Vodka (in March) and the Gin Heats (in April).

Martin Duffy and Nick Munier

The national winners will then travel to New York to compete in the World Class Grand Final next July in New York, featuring an incredible line-up of judges: Dale Degroff and Salvatore Calabrese to name two.

Mr Gregor Cattanach (Johnnie Walker and Classic Malts Global Ambassador) to visit the beautiful Drummuir Castle (Diageo’s home in Scotland). In fact, I’d like to send a big thank you to all the people behind World Class for giving me the opportunity to attend this amazing event!

As well as that, I’m going on an amazing two-day whisky trail with

Too see the competition in full visit:

The fact that you must undergo different sessions really pushes you into doing a lot of research, studying, tasting, smelling, with such an intensity you probably won’t do it on a regular basis, trying to get deeper and deeper on different subjects and as a result, after the competition itself, you really feel you’ve improved as a bartender as well as a person, having had a chance to compete with your peers. IB: How did it feel to win first prize? MLR: I was quite simply…

speechless. I was quite confident about my drink and the first

Colum Egan, Nick Munier, Max La Rocca, Gregor Cattanach and Tom Doorley 7 | December 2009


Dublin Bars to Experience

‘La Dolce Vita’


eroni Nastro Azzurro, the leading Italian premium beer brand, is bringing a touch of Italian style to Dublin bars in a bid to stave off the effects of the recession during the run up to the festive season.

Peroni Nastro Azzurro is currently hosting a series of free ‘L’Aperitivo di Peroni’ events in twelve of Dublin’s most stylish bars, including the Morrison, Residence, the No Name Bar, and Tonic. Beginning in Northern Italy, ‘aperitivo’ is an Italian social tradition that combines delicious small-plate food with refreshing light alcoholic drinks during the early hours of the evening.


7 | December 2009

Sine Lambert, Brand Manager for Peroni, Ireland has said: “Everyone likes a touch of luxury at Christmas and we have devised the ‘Aperitivo di Peroni’ events to give customers a unique, complimentary, Italian experience and to support our customers by driving footfall into the city’s most stylish bars. In the current economic environment the pub trade is facing a testing festive period for the second year in a row. As the number one premium Italian beer in Ireland we are keen to play our part in boosting Dublin’s evening trade by creating a perfect opportunity to unwind after work or to compliment an evening Christmas shopping trip.” Each ‘L’Aperitivo di Peroni’ event will feature complimentary bottles of crisp, refreshing Peroni beer served with a selection of mouth watering authentic Italian canapés.



Will Be Ringing. .. Add a touch of style and sophistication to your New Year’s Eve with a perfectly chilled glass of Champagne


hampagne – named after the Champagne region in France – was invented in the sixteen hundreds by Benedictine monks (one of which was called Dom Pierre Pérignon). As the region of Champagne has a colder and therefore shorter growing season, these monks developed a second fermentation process within the bottle. This second fermentation creates bubbles that give Champagne its sparkle. Throughout the seventeenth century, word spread through Europe of a uniquely sparkling wine, attracting the attention of landowners and nobility, which in turn gave Champagne its association with luxury and power. Throughout history, the leading manufacturers of Champagne created a history and identity for their wine and through advertising and high-end packaging, associated Champagne in our collective minds with important occasions, rites of passage and festivities in general. Champagne is produced exclusively in France, although sparkling wines are produced in other countries, under different names. To appreciate Champagne fully, it should always be served in the correct glass. The volume and height should be enough to allow the bubbles to form and rise to the surface. Non vintage (NV) champagnes should be served at a temperature of around 7-8 degrees, while mature or vintage champagnes should be served cool, but not too cold, at around 11-13 degrees. Champagne should be chilled first, in a bucket of ice for approximately twenty minutes (or for 45 minutes in the fridge.)


7 | December 2009

While Champagne works well with many foods including seafood and particularly desserts, it is the perfect accompaniment to canapés, in fact, Champagne is a perfect pre-dinner aperitif, particularly when served as part of a Kir Royale. To make the perfect Kir, pour Champagne into a flute glass and slowly add Crème de Cassis.

Veuve Clicquot Yellow Label With its radiant style and daring attitude, Veuve Clicquot Yellow Label gives the thrill of a vibrant life full of elegance, audacity and passion. Brut Yellow Label from the House of Veuve Clicquot reflects the superb vineyards and the consistent nature of the brand’s house style. Veuve Clicquot Yellow Label is a perfect example of the harmony between delicacy and power. Available from all good retailers and off licenses, nationwide.



Carlin Premier Cru Champagne

Aldi are offering some note-worthy Champagnes and sparkling wines this festive season, and all at recession-busting prices. Available in Aldi stores, nationwide.

(€22.99) Luxurious, aperitifstyle Champagne with an attractive toasted nose which is made from a blend of 75% Pinot Noir and 25% Chardonnay grapes.

Harvest Cellars Buck’s Fizz (€2.99) A ready-made mix of German sparkling white wine and orange juice, this is a refreshing party drink when served cold, with plenty of ice and a slice or two of fresh orange.

Philippe Michel Crémant du Jura Sparkling Chardonnay (€10.99) This is a refreshing, vintage sparkling dry wine from 100% Chardonnay grapes. It has a sophisticated subtlety with stimulating crisp citrus notes and a pleasing length.

Veuve Monsigny Champagne (€19.99) Veuve Monsigny is a non-vintage blend of over 30 different base wines comprising 40% Pinot Noir and 30% each Chardonnay and Pinot Meunier. Serve lightly chilled in order not to depress the rich, yeasty flavours.

Moët & Chandon The flagship of Moët & Chandon since 1869, Brut Impérial is the most accomplished and universal expression of its style. Lively and generous, Brut Imperial distinguishes itself by a bright fruitiness, a seductive palate and an elegant maturity, that continually seduce and delight. Brut Impérial can be served as a prelude to dinner and all the way through to dessert. It is perfect with sushi and dumplings, shellfish and fish in light sauces, poached, roasted, or lightly sauced white meats, and fresh fruit salads that are not too sweet. Available from all good retailers and off licenses, nationwide. 7 | December 2009


NO H ew T Es L R E V I EW

ew Year and ry Ring in the N , with a luxu le ty s in te ne celebra – break in o le b a d r o ff a – but year. hotels, this p to ’s d n la of Ire alks along w g in c ra b Whether it’s and r the hustle o s te u o r ic p scen f Ireland’s to o e n o f o e tl bus fter, ons you’re a ti a n ti s e d y cit e ur love for th o y r e v o c s, is d re nd welcome a s u o th a f ng Ireland o d invigorati n a g in x la e ed, with a r ur much-lov o f o e n o t a retreat ls. unique hote

Kilkenny: Mount Juliet Steeped in history and tradition, the Mount Juliet estate as we know it today was originally two separate estates, Walton’s Grove and Ballylinch, each with their own separate history that dates back centuries. Mount Juliet House is an architectural gem, with a classic doorway and an impressive entrance that plays tribute to eighteenth century craftsmanship. The original features are complemented by a large mural, which celebrates the equine tradition and heritage of the estate, and its surrounding countryside. Operating as a luxury hotel since 1989, there is an atmosphere of history and opulence. The relaxed decor of the Major’s Room and the Morning Room are enhanced by a wonderful collection of antiques, 20

7 | December 2009

paintings and china sourced from the old estate and from auctions in Ireland, England, Spain and Italy. Mount Juliet House provides the ultimate in luxury accommodation in Co. Kilkenny. There are 32 bedrooms at Mount Juliet House, and many of the individually designed rooms enjoy captivating views over the River Nore and the paddocks of Ballylinch Stud. For the ultimate private party, the house is also available for exclusive use. Mount Juliet offer a selection of Winter Packages including company Christmas parties and Christmas Eve packages (hot

port and homemade mince pies on arrival, carol singers, dinner in the Lady Helen dining room, overnight in the most comfortable surroundings, breakfast at your leisure and the arrival of Santa Clause before traditional Christmas lunch). New Year’s Eve at Mount Juliet promises a getaway from city life and an opportunity to ring in the New Year in style at the Black Tie Ball which includes pre-dinner drinks, gala dinner, band and dancing until late.

Kerry: The Park Kenmare

Located in a magical setting on the Ring of Kerry, the Park Hotel overlooks Kenmare Bay and is within a short stroll from the Heritage Town of Kenmare. With a renowned reputation for genuine hospitality, the hotel facilities include a world class destination spa, a 25m pool, 18 hole golf course and 12 acres of gardens that lead to the lapping waters of Kenmare Bay. The dining room is set in a beautiful location with views over the gardens and mountains and offers outstanding food quality. The hotel

H O T E L R ENVeI w EW s

offers a total of 46 bedrooms and each room is individually decorated with a selection of antiques in keeping with the traditions of the house. The recently launched Town House – which is located in the Heritage Town of Kenmare – offers 3 en-suite bedrooms and a balcony overlooking the Kerry mountains. The Town House is available for weekly rentals and is idea for a family or couples wanting to spend time in their own unique house, while also having the facilities of hotel, spa and pool. New Year’s Eve kicks off at the Park Hotel with a gala champagne reception followed by a festive, six course black tie banquet featuring the best in local produce. Entertainment

on the night includes dancing and live band. The Park hotel offers a range of activities on New Years day that are guaranteed to clear the cobwebs including a guided walk on the Kerry Way with stunning views of the Lakes of Killarney and surrounding mountains, a treasure hunt and a cycle tour of Kenmare, as well as candlelit dinner on New Year’s night.

Dublin: The Stillorgan Park Hotel One of the premier 4 Star AA and Fáilte Ireland accredited hotels in Dublin, the Stillorgan Park Hotel is conveniently situated close to Dundrum Shopping Centre, the RDS and Leopardstown Racecourse. With 150 beautifully appointed bedrooms, a luxury day spa and a complimentary shuttle bus service, the Stillorgan Park Hotel goes that little bit further to offer guests the ultimate hotel experience.

Christmas party nights at the Stillorgan Park Hotel include mulled wine on arrival, dinner, entertainment courtesy of Boogie Nights and a DJ to finish the night in style. New Year’s Eve at the Stillorgan Park is always a hit and this year should prove no different; guests are invited to ring in the New Year in style with a 5 course dinner and show,

featuring Rebecca Storm. This great value package costs only €159pps and includes overnight accommodation and late breakfast. The New Year’s Eve gala dinner is in aid of Pieta House, the suicide prevention service. 7 | December 2009




Harvey’s Point Country Hotel

Hidden in the hills of Donegal, Harvey’s Point is a unique, luxurious 74 bedroom hotel featuring the very best in accommodation to international standards, fine dining cuisine and traditional Irish hospitality. Owned and managed by the Swiss family Gysling, there is an air of romance at Harvey’s Point, set in the mystical, magical shadows of the Blue Stack Mountains on the shores of Lough Eske.

Mayo: Castlecourt Hotel

If you’re looking to get away from work and every day stresses this New Year, then the Castlecourt Hotel in Westport may be just what you’re looking for. A family run hotel, the Castlecourt has earned its reputation as a home away from home. The hotel’s stunning classical decor has been injected with contemporary indulgences which together have created an air of relaxed comfort.

Guests at the wonderfully memorable Harvey’s Point are invited to ring out the old and in the new in style, at their extravagant New Year’s Eve gala dinner party with a traditional mulled wine and champagne reception, while listening to bag pipes. There will be a six course feast and dancing until the early hours, with the hotel’s resident band. The Harvey’s Point festive two and three night New Year’s breaks include breakfast each morning and dinner in the fine dining room from €365pps.

When it comes to the last countdown of the year, few venues rival the celebrations at the elegant and romantic Castlecourt Hotel’s New Year’s black tie gala ball. A champagne reception, followed by a 5 course dinner, live music & DJ coupled with a 2 night bed & breakfast stay is available from only €229 pps. PS. Whilst in Mayo you might also check out the Westport Plaza

Galway: The g Hotel

From the moment you step inside the g Hotel you know that you are in a uniquely special place which evokes both old-fashioned Hollywood glamour and the beauty of the Galway coastline. The dark and intimate reception area sets the tone, with black glass walls acting as a frame for a tank of Connemara-bred seahorses and bespoke concierge wall, designed by Philip Treacy. Synonymous with glamour and exhuberance, guests at Ireland’s exclusive Condé Nast Gold List Hotel 2009


7 | December 2009

hotel, which is a sister hotel to the Castlecourt and where guests can avail of either hotel’s facilities.

will be spoiled with the enchanting ambience, scrumptious cuisine, extensive wine selection and award winning service at the g, this New Year. When the bells chime at midnight, New Year revellers will be sipping on champagne and dancing with friends and family in the charming Grand Salon overlooking Lough Atalia. 2 and 3 night breaks are available from €240pps in the lavish surrounds of the g, with brunch available until 3pm, on New Year’s Day.


Cork: The Maryborough Hotel Nestled in the leafy suburbs of Cork, the Maryborough Hotel is one of the finest luxury hotels to be found in Ireland, combining the charm and grandeur of a country residence with the luxury of an internationally acclaimed Cork hotel. Minutes from Cork city centre, yet with a character and style all of its own, this beautifully renovated 18th century house delivers a unique residential experience in an exclusive

atmosphere. To complement the elegance of the interiors, some of the rooms at this Douglas Hotel have inspiring views onto gardens that have been manicured and cared for over the past 300 years. Also on offer are luxury SPA bedrooms featuring double jacuzzi baths and contemporary styling. New Year’s Eve at the Maryborough Hotel has somewhat of a carnival atmosphere, with

festivities taking place in the luxurious Maryborough Dome and featuring a drinks reception with seasonal treats, as well as dinner and wine, band and dancing and the Champagne Bar, which will be open until the early hours. The Maryborough Hotel has a luxury spa insitue which will prove invaluable for nursing sore heads on New Year’s Day.

Wicklow: The BrookLodge Situated in the picturesque village of Macreddin, surrounded by the spectacular Wicklow countryside, The BrookLodge is only an hour’s drive from South Dublin. The BrookLodge boasts 90 bedrooms, many of which feature four poster or sleigh beds alongside state of the art accessories and luxuries while the Wells Spa offers the very best in health and beauty treatments. Designed by Irish Ryder Cup hero Paul McGinley and incorporating 160 acres of statuesque pines and meandering

brooks in an area of outstanding natural beauty, the par 72 Macreddin Golf Course offers a demanding test for golfers of all levels. New Year’s Eve at the BrookLodge promises to be an occassion to remember, with guests invited to say goodbye to 2009 in style with a fabulous seven course tasting menu in the Strawberry Tree restaurant, Ireland’s only certified Organic restaurant. With prices started at €225pps and a

package that includes a drinks reception, dinner with wine, late music in the Waterside Lounge, overnight accommodation and a full Irish breakfast, New Year’s at the BrookLodge is most certainly on our Christmas wish list.


7 | December 2009


NO H ew T Es L R E V I EW

Waterford: Athenaeum House Hotel A Georgian house with a contemporary feel, the Athenaeum House Hotel has the relaxed atmosphere of a country escape yet overlooks the twinkling lights of Waterford City. Guest of the hotel enjoy a relaxed, homely atmosphere, intrigung menus and the ultimate in river views. Athenaeum House offers 4 suites, each superbly decorated with its own unique charm and style. Each suite delightes with a splendid view of the River Suir and the City. The spacious Iris Suite and Athene Suite both include a relaxing Jacuzzi Bath. Additionally, the Athene Suite features an impressive four-poster bed, and is hugely popular as an exquisite bridal suite. Both the Hera Suite and the Eros Suite provide classic freestanding cast iron bath and a separate shower stall. The ample lounge area in the Eros Suite is ideal for entertaining or spending the afternoon lost in one of the many books from the Athenaeum library. New Year’s Eve at the Athenaeum House Hotel commences with a champagne reception on arrival, seven course dinner in Zaks restaurant and dancing til late with a live band. Prices from €85pps.

Limerick: Adare Manor The Adare Manor Hotel & Golf Resort is the ultimate luxury five star vacation destination, complete with an 18 hole championship golf course, luxurious treatment rooms, world-class dining facilities, fishing, shopping, sightseeing and a host of other estate activities guaranteed to create memories which will last a lifetime. Located in the pictureseque village of Adare, County Limerick, the


7 | December 2009

manor is set amid 840 acres of formal gardens and rolling parkland. One of the most beautiful, romantic locations I’ve ever had the pleasure of staying in, New Year’s Eve at Adare Manor is in a league of its own and with prices starting at €330pps, it’s certainly affordable luxury. On arrival to their deluxe room, guests are treated to champagne and

chocolate dipped strawberries, followed by a black tie gala dinneer in the Minstrels Gallery to include pre dinner drinks, wine, dancing and late entertainment in The Tackroom Bar, followed by a leisurely breakfast the next day. The 2 night package (€510pps) also includes a champagne afternoon tea on New Years day.


Cl a ssified Directory

Artificial Trees

Business banking

(8am - 6pm) Thurs: (8am - 8pm) Sat: (8am - 12.30pm)

Sallynoggin Bank of Ireland Business Banking Trees Company Kileary, Nenagh Tipperary, Ireland Looking good… Tel: 067 – 40 111 Mob: 087 – 285 0447 Email: …is easy with Web: Bulfin Commercial Contact: Ray Nugent


Design l Build Barl &Concept Hotel lRefurbishments Bar Interiors l Restaurants l Hotels l Shop Fronts l Nightclubs & much more.

3rd Floor, 40 Mespil Road, Dublin 4 Business Manager: Margaret Nolan Tel: 1890 818 265 Email: Bank of Ireland Business banking services include current and deposit accounts, overdrafts, term loans, mortgages Asset finance, foreign exchange facilities, stockbroking, and investment fund management services.


Contact us for a free brochure & a competitive quote.

Building Concepts Ltd 28 Ballymacarrett Road Belfast BT4 1BT Tel: 028 90732100 Fax: 028 90732101 Email: Web:

Canopies & Blinds Allshades Blinds Broomhall Business Park Unit 10, Block 1 Rathnew, Co Wicklow Tel: 0404 – 20344 Fax: 0404 – 25225 Mob: 087 – 220 1600 Email:

Cash & Carry

Bulfin Pub Interiors Tel: (0505) 22277 Fax: (0505) 24905 Web: Unit 10, Ashbury, Roscrea, Email: Co. Tipperary. Roscrea, Co Tipperary. T: 0505 22277 Design & Manufacture Specialists • Pubs • Hotels • Nite Clubs • Restaurants • Shop Fronts Quality Craftsmanship Commercial & Private Interiors

Sallynoggin Road, Dun Laoghaire, Co Dublin Tel: 01-2354500 Fax: 01-2354550 Opening Hours: Mon, Tues, Wed, Fri: (8.30am - 5.30pm) Thurs: (8.30am 8pm) Sat: (8.30am - 12.30pm)

Galway Tuam Road, Galway Tel: 091-786600 Fax: 091-786601 Opening Hours: Mon, Tues, Thurs, Fri: (9am - 6pm) Wed: (9am - 8pm) Sat: (9.30am - 12.30pm)

Limerick Park Road, Clare Street, Limerick Tel: 061-444700 Fax: 061-444701 Opening Hours: Tues, Wed, Fri: (9am 6pm) Mon, Thurs: (9am - 8pm) Sat: (9am - 5pm)

Waterford Keanes Road, Tycor, Waterford Tel: 051-392800 Fax: 051-392801 Opening Hours: Tues, Wed, Thurs: (9am - 5.30pm) Mon, Fri: (9am - 8pm) Sat: (9am - 1pm)

Cork Ballycureen, Airport Road, Cork Tel: 021-4522100 Fax: 021-4522250 Opening Hours: Tues, Wed, Thurs, Fri: (8am - 6pm) Mon: (8am - 8pm) Sat: (9am - 1pm)

Cashflow Services Ballymun St Margarets Road, Ballymun, Dublin 11 Tel: 01-8835100 Fax: 01-8835111 Opening Hours: Mon, Tues, Wed, Fri: (8am - 6pm) Thurs: (8am - 8pm) Sat: (9am - 12.30pm)

Robinhood Robinhood Industrial Estate, Clondalkin, Dublin 22 Tel: 01-4194200 Fax: 01-4194331 Opening Hours: Mon, Tues, Wed, Fri:

Trade First 11 Bath Avenue, Sandymount Dublin 4 Tel: 1850 200 605 Email: Web:

7 | December 2009




Specialist Suppliers to the Hotel and Allied Trades

Kendermar Ltd Unit 23 Blanchardstown Corporate Park Ballycoolin, Dublin 15 Tel: +353 1 8855855 (4 lines) Fax: +353 1 8855861 Email: Kendermar are a fully Irish owned company, specialising in supplying many leading hotels, restaurants, bars, hospitals and nursing homes with crockery, cutlery, glassware, cooking utensils, cleaning products, disposables, menus, coasters, guest amenity products and also in-room supplies for hotel bedrooms.

Drinks Distributors

Barry & Fitzwilliam Ltd Ballycureen Industrial Estate Airport Road, Cork. Phone: 021 – 432 0900 Fax: 021 – 432 0910 Email: Web:

Bulmers Ltd. Annerville, Clonmel, Co. Tipperary Tel: +353 52 6172100 Fax: +353 52 6172256

Products: Teachers (Scotch), Jagermeister, Blue Nun, Rémy Martin(Cognac),Tio Pepe (Sherry), Faiveley, Stoilchnaya (Vodka), Vladivar Vodka(Vodka), Piper Heidsieck, Courvoisier (Cognac), Cointreau(Liqueur), Charles Heidsieck, Jim Beam (Bourbon), Sourz(Liqueur), Pol Roger, Harveys Bristol Cream (Sherry), Wines, Glen Ellen, Cockburns (Port), McGuigan , Bols (Liqueurs), Mont Gras, Corona, The Famous Grouse(Scotch),Michel Lynch, Killbeg gan (Irish Whiskey), Guigal.

Bulmers Original Cider is the flagship brand of Clonmel-based drinks company Bulmers Ltd. and is the brand leader in the Irish cider market. Bulmers Original Cider is a year round choice for consumers. On-trade, the Bulmers portfolio includes the Bulmers Pint Bottle – the biggest selling bottled product in Ireland; the Bulmers 330ml Longneck and Bulmers draught. Bulmers Light, the lower calorie alternative, is available in a 330ml Longneck format. This year Bulmers Ltd. introduces new Bulmers Pear to Irish consumers. Bulmers Pear has a refreshingly light pear taste crisp with plenty of fruity character and is available in 568ml Pint Bottle and 330ml Longneck bottle.

Commercial Insurance

Brinkman Beverages Ireland Ltd

FBD Insurance FBD House, Bluebell, Dublin 12 Tel: 1890 617 617 Email: Web:

7A Sweetmans Avenue, Blackrock, Co. Dublin. Tel: 01 212 1500 Fax: 01 210 1009 Email: Web:

Gin: Martin Millers, Blackwoods. Liqueurs: Mickey Finn, Midori Melon, Saint design & Print Germain Elderflower, Coole Swan, Giffard liqueurs, illyquore Espresso liqueur, Cola Cubed and Cherry Cubed, Agwa. Others: Francoli Chocolate Grappa, Francoli Limoncello, Funkin Fruit Purees, Finest Call cocktail mixes, Le Fee Absinthe, Luigi Francoli Grappa di Moscato, Luigi Francoli where ideas flow... 69449 Mob: 086 1937405 E-mail: GrappaTel: di 0404 Nebbiolo, Mandarine Napolean, Sagatiba Cachaca, T.J¹s Rosas, Fernet Branca and Fentimans adult soft drinks, Design Mill We are small team of designers dedicated to your design needs. flavours; Curiosity Cola, Ginger beer,Tonic Please contact us for a quote or for more information ... Contact Us Tel: (0404) 69449 water, Dandelion & Burdock, Manderine & Mob: 086 1937405 Seville orange, Rose lemonade, Shandy and Email: Victorian lemonade. Little Baby Gowns Web: Rum: Matusalem + Pyrat. Sambuca: Opal Bianca White Sambuca, Professional graphic design & print service. Opal Nera Black Sambuca. Magazines, brochures, corporate identity, Tequila: Patron, xXx Tequila. stationery and lots more.. Vodka: Skyy Vodka, X-Rated Fusion, U’luvka, Also Website Design & Development service Ultimat and Roberto Cavalli available Whiskey: American: Buffalo TraceWebsites Bourbon, Print Design Corporate Identity Shop Displays Eagle Rare, Elmer T Lee, George TLittleStagg, ..Call us now for a quote. Baby Gowns What’s new? What’s new? What’s new? What’s new? Rock Hill Farms, Thomas H Handy, William Latest edition of Logo development for Some recent shop signs A recent e-commerce site Irish Bartender. photographer & displays for Champion Larue Walker, WL Weller. developed for Duilleoga Nathalie Marquez Courtney. Designs. Irish:Sports. Michael Collins. Scotch: Cutty Sark, Glenrothers. 1

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Magna Drive Citywest Business Campus Dublin 24 Tel: 01 – 466 8900 Fax: 01 – 466 8932 Email: Website: Products: Oyster Bay, Marqués de Cáceres, Yalumba, Oxford Landing, Gallo Family Vineyards, Jim Barry, Henschke, Vasse Felix, Gaja, Pio Cesare, Candido, Barone Ricasoli, Heidsieck, Nautilus Estate, Castillo de Molina, Bodegas Catena Zapata, Argento Wine Company, Domaine de la Vougeraie, Bouchard Aîné et Fils, Waterford, The Winery of Good Hope, Bellingham.

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7 | December 2009 Magazines • Advertising • Corporate Identity • Stationery • Annual Reports • Brochures • Shop Displays • Illustration • Website Design & Maintenance ... and more


Diageo Ireland St James Gate, Dublin 8 Tel: 01 – 453 6700 Fax: 01 – 408 4810 Main Brands: Guinness, Smirnoff, Baileys,

Gordons, Harp, Carlsberg, Budweiser, Bud Light, Smithwicks, Smirnoff Ice, Captain Morgan, Bushmills, Johnnie Walker. Ketel One, Tanqueray, Talisker

Gleeson Group 16 Cherryorchard Industrial Estate Ballyfermot, Dublin 10 Tel: 01-6269787 Fax: 01-6260512 Email: Web: Brands: Wines – Gleeson Wines, Canti, Vina Tarapaca, Jacquart, Ironstone, Vergelegen, Sandalford, Caves St Pierre, Grant Burge, Cheval Noir, Garveys Sherry, Churchills Port. Spirits – Merrys Whiskey, Optima Sambuca, Camus Cognac, Merrys Cream Liquer. Sierra Tequila, Schotz Schnapps. Beer – Bavaria, Duvel, Weihnstephaner, 1795 Budejovice Pivo, Maredsous, A Chouffe, Vedett, Menabrea, Warsteiner. Cider – Adams Irish Cider, Devils Bit Cider, Pippin

Irish Distillers Pernod Ricard Simmonscourt House, Simmonscourt Road, Ballsbridge, Dublin 4 Tel: 01 – 212 9000 Customer Care: 1850 774 748 Fax: 01 – 212 9001 Email:

Kelly & Company Kelly & Company 1Unit 5, Parkwest Industrial Estate Nangor Road Dublin 12 Tel: 01-6234001 Fax: 01-6234155 Email:

Edward Dillon & Co., Limited Estuary House, Block P7 East Point Business Park Fairview, Dublin 3, Ireland Tel. +353 (0)1 819 3318 Fax: +353 (0)1 819 3355

Febvre and Company Limited, Highfield House, Burton Hall Road Sandyford Industrial Estate Sandyford, Dublin 18, Ireland Tel: +353 (0)1 216 1400 Fax: +353 (0)1 295 9036 Fax: +353 (0)1 294 1278 (orders) Web:

Heineken Ireland Murphy Brewery, Leitrim Street, Cork Ph: 021-4503371 Fax: 021-4503011 Customer Care On Trade 1850 514 455 Customer Care Off Trade 1850 514 600 Email: Web: Heineken Ireland is a wholly owned subsidiary of Heineken N.V. the most international brewer in the world. Based in Cork since 1856, the brewery combines a long and proud brewing tradition with the most up to date technology and innovative marketing. Following the acquisition of Beamish & Crawford by Heineken NV in late 2008, the enlarged Heineken Ireland is now Ireland’s leading Lager Company and employs 430 people with a pre acquisition turnover for 2008 of €346m. The brewery’s portfolio now includes Ireland’s No 1 lager- Heineken, Coors Light, Amstel, Fosters, Carling, Beamish Stout & Murphy’s Stout, and a full range of specialty beers which includes Paulaner, Sol, Moretti and Zwyiec. Heineken Ireland is also a member of MEAS which promotes responsible drinking

Founded in 1896, Kelly & Company is now the largest family owned independant wine and spirit company in Ireland, servicing all areas of the licensed trade with a portfolio offering quality and value in wines and spirits. Wine: (S.Africa) – Pearly Bay, (Spain) – Ochoa (France) – Morin Wine, (Argentina) – Finca Slichman, (Italy) – Campagnola, (Chile) – Santa Catharina, Champagne: Charbaut, Port: (Portugal) – Barros.

Liquor License Transfers Liquor Licence Transfers Offices in Dublin & Wicklow Tel: 0404 – 42832 We Specialise in liquor licence transfers so whether you are looking to purchase a liquor licence or sell one we are here to assist you. We are an experienced team who work to tight deadlines such as court dates. Essentially once you have contacted us we proceed with negotiations on your behalf and furthermore liaise with your legal firm thus ensuring that you have no further concerns.

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Little Italy Ltd 139-140 North King Street, Dublin 7. Email: Website: Tel: 01-8725208/8733935 Fax: 01-8733299 Importers, Distributors & Specialists of Fine Italian Food & Wine - Wholesale & Retail To complement our range of Italian Food Products, we import Italian wines and liqueurs directly from Italy such as Minini, Bove and Villafranca wines, Mionetto Prosecco, Paolucci Liqueurs. We have just recently added to our portfolio Molinari Sambuca, Amaro Montenegro, Amaro Averna and Limoncello di Capri. Opening Hours: Mon-Fri 9-5pm and Sat 10-1pm Customer Car Park on site

NOREAST Coes Road Industrial Estate Dundalk, Co Louth Tel: 042 – 933 9858 Fax: 042 – 933 6370 Web: Email: Products: Erdinger, Krombacher, Stoya, Bishops Finger, Hackenberg Pils, Perrier, Budejovicky Budvar, Weiss Bier & Hornet Scrumpy

United Wine Merchants Ltd

Premier Foods Ireland

Unit 5 Silverwood Business Park 70 Silverwood Road, Craigavon Co. Armagh BT66 6LN Tel: 028 3831 6555 Fax: 028 3831 6444 Email: Web:

2nd Floor, Cape House Westend Office Park Blanchardstown, Dublin 15 Tel: 01 – 640 7000 Fax: 01 – 640 7080 Email:

Government Organization

Office Of Tobacco Control Willow House, Millennium Park Naas, Co. Kildare Tel: +353 (0)45 852 700 Fax: +353 (0)45 852 799 Email: Web: The establishment of the Office of Tobacco Control is one of the measures put forward in the Towards a Tobacco Free Society Report published in 2000 and contained within the Public Health (Tobacco) Act 2002 and 2004. The Office was set up on an administrative basis pending legislation and received statutory status in May 2002, the main function of the OTC is to advise the Minister for Health and Children, and assist him or her in the implementation of policies and objectives of the Government, on the control and regulation of tobacco products generally; to advise the Minister on any further actions that should be taken to reduce or eliminate smoking or its effects; organise research and disseminate the results and coordinate a national inspection programme in cooperation with the health boards.

Grocery Suppliers

Brands - McDonnell’s Curry, Hartley’s, Chivers, Sharwood’s, McDougall’s, Erin Soup, Saxa, Bisto, Ocean Spray, Birds.

Sugar Partners Arena House, Arena Road, Sandyford Business Estate, Dublin 18. Sales Manager: Ben McGarry Tel: 087-2479016 Office No: 01-2130716 Fax: 01-2130677 Email: Office E-mail: Web Address:


Flogas Ireland Ltd Dublin Road, Drogheda, Co.Louth Ph: 041 983 1041 Fax: 041 983 4652 Email: Web:

Richmond Marketing 1st Floor Harmony Court, Harmony Row, Dublin 2 Tel: 01 – 643 6431 Web: Brands – Miller Genuine Draft, Tiger Beer, Kopparberg (Pear, Mixed Fruit, Apple & Lime, Pear Non Alcoholic), Peroni, Pilsner Urquell, Red Bull, Evian Water, Carpe Diem


7 | December 2009

Gem Pack Foods Ltd Damastown Way Damastown Industrial Park, Dublin 15 Tel: +353 (0)1 811 9466 Fax: +353 (0)1 811 9470 Email: Web:

Flogas – Natural Gas Dublin Road, Drogheda, Co. Louth Ph: 041 987 4874 Fax: 041 983 4652 Email: Web:


Work wear & Uniforms – Energy Technology Experts Kenmare, Co. Kerry Tel: 064 – 41344 Customer Service: 0818 313 003 Email: Web:

Signs & Display

Clearview Signs Unit D11, South City Business Centre Whistetown Way, Tallaght, Dublin 24 Tel: 01 – 452 1885 Fax: 01 – 452 1885 Email: Web:

Soft Drinks & Juices

Kenco Coffee Company Tel: 01 – 605 2600/605 2695 Ciaran Geoghegan 086 – 813 2507 Fax (01) 6052626 Email: Web:

Till Rolls & Labels

Products: 7UP Free, Club Orange, Club Lemon Britvic 55, Britvic Juices, Cidona, Club Mixers, Energise Energy, Energise Edge, Mi Wadi, Pepsi, T.K., J20, Ballygowan, WKD.

Tea & Coffee Suppliers

Bunzl Irish Merchants Malahide Road, Dublin 17 Tel: 01 – 816 4800 Web: www.irishmerchants.c

Unit 45, North Park Industrial Estate Finglas, Dublin 11 Tel: 021 – 431 5818 Email: Web:

P E L Sales Ltd Aisling House, Unit 4 Kylemore Park South, Dublin 10 Tel: 01 – 626 8000 Fax: 01 – 626 6500 Email: Ireland’s largest independent Supplier of till rolls to the Retail Trade. Visa rolls, Printed Till rolls & Chip & Pin rolls are a specialty.


Britvic licensed wholesale Kilcarbery Business Park, Nangor Road Clondalkin, Dublin 22 Phone: +353 (0)1 630 5000 Web: 

Mary Coppinger Limited

JTI Ireland Ltd. Block D, Cookstown Court, Old Belgard Road, Tallaght, Dublin 24 Tel: (01) 404 5400 (Telesales) (01) 404 0240 (Customer Service) (01) 404 0200 (All Other Business) Fax:(01) 404 0244 (Telesales) (01) 404 0219 (Customer Service) Web:

Promowear Unit 45, North Park Industrial Estate Finglas, Dublin 11 Ph: 01-8647350 Fax: 01-8647360 Email: Web: The Promowear range of workwear offers a complete, co-ordinated wardrobe to meet the demands of Any work environment, ensuring a smart professional appearance for the wearer and highlighting the Company’s corporate identity at the same time. When the image that your company projects really matters, Promowear corporate apparel provides your staff with the touch of style demanded. “Remember – You never get a second chance to make a first impression...” Promowear is a one stop shop for all your uniforms, promotional merchandise & gifts. Managing Director: Mr Eamon Wilson. Sales & Marketing Director: Ms Terri Kelly

The tobacco market with retail sales value of €1.9bn is the No. 1 category in value terms for retailers. JTI remains No.1 in the category accounting for almost 50% of the cigarette market. In addition JTI has market leading products in the cigar, RYO and pipe tobacco sectors. Managing Director: Martin Southgate Head of Marketing: Andrew Ahern Head of Sales: Derek Mooney

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7 | December 2009

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Irish Bartender  
Irish Bartender  

December Issue 2009