Irish Whiskey Magazine - Bartenders Edition

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ISSUE 1 / WINTER 2016

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RABBIT WINNER OF BEST BAR IN THE WORLD

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CELEBRATING THE CENTENARY THROUGH HISTORIC WHISKEYS

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December

2016

MIXOLOGY CHRIS HENNESSY

Chris has produced some amazing cocktails based upon old styled concoctions and enhanced cure-alls, to the refreshing adaptation time has given them.

CHRIS HENNESSY has been bartending for eleven years now and truly a man in love with this trade. As the resident spirit enthusiast (geek) his main role in the Kilkennyâ&#x20AC;&#x2122;s Dylan Whisky Bar is education, research and development in addition to NJYJOH ôOF ESJOLT GPS QBUSPOT )F JT BO FYQFSU JO SFDSFBUJOH IJTUPSJDBM SFDJQFT BOE QMBDJOH B NPEFSO UXJTU PO UIFN

44

Irish Whiskey Magazine | Issue 2

%LìereG 6OLQJ An adaption of reference, cocktails first regarded definition of spirits of any kind, sugar, water and bitters.

INGREDIENTS

Apres Cotes Have you ever felt in pieces? Have you ever felt shook? You’ve never felt more Irish so, like a jigsaw, each piece has its place, and the term ‘shook’ derives from the breaking of a cask, tied together by string to be shipped and reassembled on another shore.

60ml (2oz)

ACQUA VITAE

60ml (2oz)

WATER 1 LUMP OF SUGAR DASHES OF BOKER’S BITTERS

INSTRUCTIONS Soak the sugar in bitters, add water, crushing and stirring to create an aromatic syrup. Add the acqua vitae. Grate nutmeg over top.

INGREDIENTS 60ml (2oz)

BLACK BUSH IRISH WHISKEY

10ml (1/3oz)

MERLOT REDUCTION

25ml (3/4oz)

LEMON SHERBET 3 DASHES OF ORANGE BITTERS

INSTRUCTIONS Add all the ingredients to a Boston tin. Add ice. Shake to chill and dilute. Fine strain into a chilled coupe glass. Garnish with a Cognac soaked cherry.

April

2017

45

/eGreG s /e[iFoQ This drink was created by Chris to showcase Ledred’s Nectar, complementing its complex heat and spice soaked Bordeaux wine, with sherried potstill to highlight the individual layers and subtle nuances.

INGREDIENTS

Bishop of Ossory Adapted from literature, Charles Dickens novel ‘A Christmas Carol’ features a punch, Scrooge offers up called ‘smoking bishop‘. An orange and spice laced port punch, Chris has deconstructed and applied a trinity of Irish spirit in the form of Tullamore Dew (containing grain, potstill and malt whiskeys).

INGREDIENTS 50ml (1.3/4oz)

DICKENS SMOKING BISHOP

50ml (1.3/4oz)

TULLAMORE DEW IRISH WHISKEY 3 DASHES OF PEYCHAUD’S BITTERS

INSTRUCTIONS Combine all ingredients in a mixing glass. Stir with ice until chilled. Strained over fresh ice.

Express orange oils over top and garnish with sed twist.

46

Irish Whiskey Magazine | Issue 2

30ml (1oz)

NECTAR

30ml (1oz)

REDBREAST 12YR OLD POTSTILL

10ml (1/3oz)

BENEDICTINE D.O.M. LIQUEUR 3 DASHES OF PRESCRIPTION TINCTURE (A Dylan whisky bar liqueur Chris makes out of ginger, lemon oils, juniper and honey... All ingredients prescribed by medieval physicians to cure ailments)

INSTRUCTIONS Combine all ingredients in a mixing glass. Stir with ice until chilled. Strained over fresh ice.

Express lemon oils over top and garnish with sed twist.

ISSUE 3 / SUMMER 2017

SLANE

D I S T I L L E R Y

EXCLUSIVE INTERVIEW WITH CO-FOUNDER ALEX CONYNGHAM

TASTINGS OUR EXPERTS REVIEW 7 OF THE LATEST IRISH WHISKEYS

7Sips FIONNÁN DESCRIBES THE DEVELOPMENT OF IRISH WHISKEY FROM 1500s - 1661

SINGLE GRAIN WHISKEYS

MIREN’S PICKS IN THIS TRENDING CATEGORY

W H O

A R E

T H E Y ?

Mixology PAUL LAMBERT

W

e met with award winning mixologist Paul Lambert, founder of one of Dublinâ&#x20AC;&#x2122;s hidden gems, the Blind Pig, located in a basement in Suffolk Street, just off bustling Grafton Street.

Our brief: to demonstrate three great cocktails using Irish whiskey that could be easily created at home.

Give them a go and let us know what you think!

5 BARREL OLD FASHIONED

WHAT YOU NEED 50ml (1.3/4oz)

Teeling Single Malt whiskey

10ml (1/3oz)

2:1 Sugar syrup 2 dashes Angostura bitters

METHOD THE BLIND PIG is a throw-back to 1920â&#x20AC;&#x2122;s Prohibition America, comQMete with secret book cabinet entrance TheZ oòer cMassic cocktails, new creations inspired by old classics and tasty Italian New York style cuisine all served in a secret cellar like room. Due to demand, they have now opened another bar called Little Pig. A more luxurious 1920â&#x20AC;&#x2122;s era bar with a deluxe interior, giving a nod to those secret Ă´ne establishments oG the Prohibition era that the elite oG society would have GreRuented.

Serving classic martiniâ&#x20AC;&#x2122;s, Absinthe drips, vintage cocktails, $hampagnes Ă´ne wines and the same delicious Italian New York cuisine. 0pen Thursday 'riday Saturday Grom pm.

Contact reservations@theblindpig.ie Gor more inGormation.

24

Irish Whiskey Magazine | Issue 3

Add syrup and bitters to an old-fashioned whiskey glass. Fill the glass with ice. Pour the whiskey over the ice. Stir for about 10 seconds. Add more ice to fill the glass. Spritz an orange zest over the top and garnish with a Luxardo cherry.

IRELANDâ&#x20AC;&#x2122;S

CALL

WHAT YOU NEED

35ml (1.1/4oz)

Roe & Co Whiskey

17.5ml (2/3oz)

Bunratty Mead

17.5ml (2/3oz)

fresh lemon juice

17.5ml (2/3oz)

sugar syrup

120ml (4oz)

Ginger ale 2 dashes orange bitters

QUIET

METHOD

MAN

Fill a tall glass with ice. Add all ingredients except the ginger ale. Stir and top with ginger ale. Add a zest of orange for garnish.

WHAT YOU NEED 35ml (1.1/4oz)

Jameson Caskmates

17.5ml (2/3oz)

Apricot Brandy

10ml (1/3oz)

Fernet Branca 2 dash orange bitters

METHOD Pour all ingredients into a mixing glass. Add ice and stir for about 10 seconds. Strain into a chilled martini glass. Garnish with an orange zest.

September

2017

25

MIXOLOGY Richard Linden (Dublin Bar Academy)

Mixology RICHARD LINDEN

F

or this issue’s look at Irish whiskey cocktails we met with Richard Linden, Director of the Dublin Bar Academy. He says “We founded the Dublin Bar Academy in 2012 to give young and aspiring bartenders the training they need to step behind any bar in the world with confidence. Having worked in the industry for a combined 30 years we realised that there was a genuine demand for higher standards in training and education.”

On top of their full-time program they offer a range of part-time and evenings courses including Mentored Whiskey Tastings, Illy Barista Academy, W.S.E.T Level 2 and 3, Craft Beer Tastings, Advanced Mixology. They also use the school for events and corporate team building. This year they started to deliver their full-time course in French and Italian due to the international demand for education in this field.

Richard added “We have always focused on whiskey. John Moriarty has hosted every whiskey class for our full-time course since our opening. It’s an intensive but fun session where our students get a very tactile and visual experience with the elements of whiskey distillation, from live yeast under the microscope, fermentation in action, distillation of beer to a new make spirit in our laboratory still.”

They also offer a consultancy service to drinks brands. “Our experience working in the trade and with consumers allows us to provide a unique perspective on marketing and drinks strategy” says Richard.

Asked what he enjoys most about his work he exclaimed “nothing makes us prouder than to see our students working in some of the best bars in Ireland and abroad.”

We asked Richard to provide three Irish whiskey cocktails, one of which could be more easily made at home. Here they are, enjoy!

14

Irish Whiskey Magazine | Issue 4

WHAT YOU NEED 50ml (1.3/4 fl.oz)

Jameson Black Barrel

20ml (2/3 fl.oz)

Home-Made Apple and Blackberry Syrup

10ml (1/3 fl.oz)

Dry Sherry

15ml (2/3fl.oz)

Fresh Lemon Juice

10ml (1/3 fl.oz)

Creme de Mure

50ml (1.3/4 fl.oz)

Fresh Apple Juice

METHOD

,

Shake all ingredients with ice and strain into ice filled highball glass. Garnish with mint sprig & apple wedge.

WHAT YOU NEED 50ml (1.3/4 fl.oz)

Jameson

10ml (1/3 fl.oz)

Home-Made Rooibos Tea Syrup

5ml (1/6 fl.oz)

Chartreuse 2 dashes Honey Bitters

METHOD Stir all ingredients with ice and strain into pre-chilled coupe / martini glass. Garnish with a lemon zest.

December

2017

15

MIXOLOGY Richard Linden (Dublin Bar Academy)

WINTER

Old Fashioned Basically, this is a regular Old Fashioned made with a home-made Winter Syrup and Irish whiskey.

WHAT YOU NEED

50ml (1.3/4 fl.oz) 7ml (2/3 fl.oz)

Jameson Black Barrel Rich Winter Syrup 2 dashes Angostura bitters

METHOD To make the Rich Winter Syrup add 200g Sugar to 100ml water in a pot and heat up and stir until sugar has dissolved. Turn the heat down and add all your spices; cloves, cinnamon, star anise, orange zests, nutmeg and let to infuse for 30 minutes. You can also add some chillies if you want a serious kick of it! The best way to get this syrup right is to taste as you go.

Stir all ingredients with ice and strain over ice in a Rocks glass. Garnish with orange zest

HARD

WORK SPIRIT &SOUL

16

Irish Whiskey Magazine | Issue 4

KIERAN K

E

A

N

E

OLD JAMESON DISTILLERY BAR DUBLIN

I like doing this, I like coming up with my own little ideas.

I

n the ˋrst of our new mini series, we learn what it’s like to be on the other side of the bar and get an insight from the bartender’s perspective. To kick off the series we met with Kieran Keane to discuss how he got into the Irish whiskey industry and what his role in the Jameson Distillery as Craft Ambassador involves. Originally from Knocklyon, Dublin, he has worked in the hospitality industry for many years and perfected his craft originally in Canada and then honing it in many bars across Dublin.

Nowadays, Kieran displays his knowledge and expertise while showcasing the Jameson Whiskey range, through tours, tastings, and cocktails, to the hundreds of thousands of visitors at the newly renovated Jameson Distillery Bow Street, Dublin.

what if I try that? Now, at the start they were terrible, you’re just ˋnding your feet, you’re kind of learning what goes well with what. And the thing is you develop a sudden, “I like doing this, I like coming up with my own little ideas.”

*rowing up, were you inˌuenced by the alcohol industry or was there a particular reason you were drawn to it?

Originally, no. My Mother didn’t drink, and my )ather would only have the occasional one. I ˋrst got interested after ˋnishing my college degree, in Engineering. I decided to go on a J1 visa and travel.

In my ˋrst week staying in a hostel in Canada, I got a job straight away in their bar. That was my very ˋrst bar job, and I absolutely loved it. I worked in the hostel for 6 months, then came home and went straight to work in TramCo, a 1,200-capacity nightclub in Rathmines, Dublin. That threw me into the deep end very quickly, where you learned to sink or swim. Luckily, I learned to swim. Now, it wasn’t the most cocktail expert job, as you were given the pre-set list, so you had to just make them, but it was a great start.

Jameson have recently been experimenting with their own types of bitters, at what level of cocktail making do you start introducing them?

It’s generally when you’re tasting a cocktail yourself.

You know to balance a sweetness with a bitterness.

Bitters is one thing I think everyone starts off with.

Bit of sugar here, that’s too sweet, another dash of bitters, that will reduce the sweetness but also adds a nice new layer of ˌavour to it. 6o, as a bartender, you’re going to start messing round and then you suddenly ˋnd more of a range.

What got you interested in the cocktail side of bartending?

I became interested in, ok, what ˌavour can I get with what. They’d always come asking can I have something new, you’re like, well what if I try this,

Is it something that you ˋnd you’re bringing home in the sense that you’re experimenting with different things?

Always. I have so many cocktail shakers at home, cocktail kits, little spirits, any syrups I make, I come up with new ideas constantly. With syrups, I’ll try anything, sugar and water, what if I mix a bit of lavender? Or I’ll infuse a bit of strawberry in this, I’ll get some ice, raspberries, some summer fruits mixed up. What if I try mint? What if I get a bit of chilli?

This all happens at home.

And how do you learn? Is it by playing around or do you watch videos of other people or cocktail makers or read books on different types of cocktails, or is it hands on?

I worked with some great people, so I just learned from them. You start playing around at home, so you kind of get it yourself. You’re again looking online. And you’re also going to different bars. Like when I go out, I’ll go to some of the best cocktail bars, to watch what they do, how they interpret the spirit to go with that cocktail, how they’re going to put on that show, how they make the cocktail so

MAY 2018

47

W HIS K E Y BARTENDERS An Interview with Kieran Keane

aesthetically pleasing. So again, you’re just going around learning from different people. You learn from each other. And then you add your own twist.

How has the cocktail scene changed in Ireland?

I think there’s more of a demand for cocktails now, and not just the basics. People now want a certain taste, they want a certain aesthetic. I think there is more knowledge coming in and more appreciation of the craft. People now want that right balance of ˌavours, they want the show you give, they want the fantastic drink. Obviously now in the last 10 years it’s really surged.

How has the customer changed over the last ten years in terms of cocktails?

Originally, I think cocktails started off, that looks pretty in a glass with big straws, umbrellas and pineapples and everything, I’ll have one of them.

People have become more aware of their drink. Since the recession hit, people are realising if I want to spend cash, I’ve got to spend it wisely. They’re a bit wiser with their money, so I think they invest it in better quality drinks.

The presentation of cocktails seems to have toned down a little bit, no umbrellas?

Yeah, originally it was just decoration for the sake of decoration, make it for the sake of looking good.

Now as your garnish you’ve got to keep it nice and simple, like a sprig of apple, even smoking the drink, a nice foam on top, or just a bitter cut through it. You just want to basically mirror with your drink, what the ˌavours are. You want it simple, keep it pure. Or do you want more of a taste and more of a smell?

In that case, you’re going to smoke your glass with the ˌavours you have in there so that the full senses are awake. I think the aesthetics have become a bit better. Obviously not as frivolous over the years, but I think they’re more concentrated and a lot more pleasant.

Are you now ˋnding a wider age of people drinking cocktails, and the male to female ratio changing?

Stereotypically, it would be slightly more female here. I don’t want that glass, I don’t want a coop, I’ll have it in a manly glass they call it. So, they probably

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Irish Whiskey Magazine | ISSUE 5

go with an Old Fashioned, but there is still a huge rise of men having cocktails. Ever since Mad Men and Don Draper with the Old Fashioned in every scene, they’re starting to realise oh that’s a nice cocktail. When I do the ‘Shaker’s class’ here in the Jameson Distillery, predominantly there is a more female base, but you can still see the rise in male participants.

Would you describe yourself as a cocktail maker or a bartender?

I would call myself a bartender. People will say mixologist, some of them bar staff. I have no objection, whatever you want to call yourself. I think a bartender’s a bit more casual. I personally think mixologists are the professionals that have every single ˌavour down to an art. I would love to be a mixologist one day. I think I still have a lot of work to go. If you’re a mixologist, fair play. I call myself a bartender because I know I still have a lot to learn.

Is that one of the things that motivates you, to learn more?

Every day, yes. I have some great people in here behind the bar. Jamie Reilly, he came up with a lot of our drinks on the menu. His mind is just great.

You’re just constantly learning from each other.

And it’s that kind of push. You don’t want so much to get one up, but you kind of go like, I want to beat you one day. I want to beat you, I want to have this.

I think everyone will have that competitive streak.

That’s what keeps pushing people.

And what other skills do you think are required to be a successful bartender?

Patience. You need to have a lot of patience. I absolutely love my job, I love all you do but there are some nights that will push it. Obviously at some bars you’re going to be dealing with extremely intoxicated people, impatient, don’t know how to queue. They will be yelling at you, screaming at you.

They treat you like dirt sometimes. You just learn how to breathe, stay calm. And realise at the end of the day, I’m having fun behind the bar. This is what I get paid to do. I’m going to meet some fantastic people, there will be a few, 1%, that will annoy me.

The other 99% I would have such a laugh with, I’ll have such fun with.

I would love to be a mixologist one day. I think I still have a lot of work to go. I call myself a bartender because I know I still have a lot to learn.

MAY 2018

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W HIS K E Y BARTENDERS An Interview with Kieran Keane

increasing every note so you really enjoy every single aspect of the whiskey within a cocktail.

Tell us about your last position before joining the Jameson Family?

The Mezz in Temple Bar, that was a kind of nice little rock bar. Awesome dive bar. And it was near the end of that I think my health started suffering. I was doing probably six days a week, Sixteen-hour days.

It takes its toll on you, with the lack of sleep. But I still loved every minute of it, so I’d still get up and do it. Your body doesn’t realise you love it, so it takes its toll. I was advised to stop doing the late nights by the doctor, so I stepped back, I said no problem.

Looked at my degrees, I still have engineering, which I didn’t like. I studied a degree in interior architecture and I said, let’s try that.

You mentioned one of the things you didn’t like were the long hours?

The only downside obviously with the long hours was friends and family. You’re not going to see them.

I was going out with my ˋanc«e now for seven years, but the ˋrst four years I might be lucky to see her once a week. She had a nine to ˋve job, so she’d have the nights free, but obviously I’d be busy nights.

Your social life can suffer, and you’ll realise your friends are suddenly only other bartenders.

You’re a creative person, did that help you get this role with Jameson?

Yeah. I did do interior design, so it was all design, all visual based. I realised myself that, am I happy here? Then my ˋanc«e sent me a link that Jameson were hiring craft ambassadors and I said, you know what, that sounds fantastic. It’s a bar job, I’ll give it a go, but do I have the skills? I don’t know yet. Is my whiskey knowledge up to par? I don’t know yet.

Luckily, I applied. It was just sending your CV by email and a video interview in, it was a few rounds of questions through the video, so I made sure I set up the nice whiskey background so I kind of dropped the subtle hints of all my prior whiskey knowledge and the collection I had. From that group interview we talked about ourselves in front of the group,

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with each other, and then you stood up yourself and talked about something you were passionate about.

The one thing I did love over the years was working, so I talked about how I worked in bars for years. I think it showed that all I could think about, what I loved most, was working in bars.

And how is it different here in the visitor centre to having worked in a bar? What makes this place what you really like?

I think here it’s what people expect when they come in the door. You’re not just randomly going to walk into Jameson. You’re here because you love Jameson, or you’re here because someone you know loves Jameson. They come in expecting such a high standard of knowledge and you can deliver on that.

You’re going to meet people enthusiastic about our product, about our whiskey, and we’re going to showcase that. I work with some great people and the management here are fantastic. They’re always trying to push you to be your best. And again, the hours are fantastic. I will be in around 10am, probably leave six or seven in the evening.

In terms of the cocktails then that you’ve been making here. You’ve been introducing customers I suppose to a few core cocktails or is it a wide range?

Well, our core cocktails would be your Old Fashioned, your sours, or your simple mixes like your signature Jameson and ginger ale and lime. We do try to up that every few months, we’ll try to come up with new seasonal options. We’ll have a new menu, so we’ll do new drinks in the cocktails room or our shakers room. You want to kind of showcase the more innovative cocktails, because again, as time goes on, tastes will change. We’ve got to keep up with that taste.

Do you see taste trends changing? Are they customer driven or are they industry driven or a bit of both?

You’d probably go for more spirit forward drinks to kind of a sweeter style. It’s going to change season to season. It’s a bit colder out now, we’re going to use a bit of cinnamon, a bit of cloves, we’re going to give that spice to it. And then you’re going to start heating them up. And then you’re going to subdue

that and make it a bit more sweeter and lighter during the summer periods. Obviously, you’re going to have your customer, they know what they want.

Ok, but again, as the industry releases new products they’re going to try that and they’re going to become accustomed to that taste.

What do you think it is about whiskey that makes it a great product for a cocktail?

I think with whiskey you are getting so many ˌavours. Because when I come up with a cocktail for a certain whiskey, I’m going to look what characteristics do we have in the whiskey? For example, a Crested we’re getting a hint of chocolate, there’s some spices, there’s some hint of sherry. I’m going to see what I can do to amplify this. I put it in an Old Fashioned and you adjust your alcohol, your sugar, bitters. We’ll focus on the ˌavours within. We’re going to add a hint of sherry to it.

Instead of a normal sugar syrup, we add a cocoa nib infused honey syrup. All the ˌavours we get from the whiskey, we’re kind of converting them into ingredients for a cocktail. So normally you’re just getting the ˌavours of the whiskey, we’re kind of just increasing every note so you really enjoy every single aspect of the whiskey within a cocktail.

What do you see in the future for yourself and for the industry and for the cocktail?

Myself, hopefully I’ll stay here for a long time.

Jameson I absolutely love working for. They’re just a huge family that will always look out for staff.

And that is an important part of your job, you feel that security from above. I think cocktail wise it’s just going to go through a huge increase. A lot more people are taking interest. As for our whiskey industry, there’s so many new distilleries open. If you have good products coming from all of them and we work together then it’s great for Ireland and it’s getting more people excited about Irish whiskey.

Something to be proud of.

Finally, what’s your favourite cocktail?

Pear and blackcurrant sour. Whiskey sours are always a brilliant cocktail. For this one, we use blackcurrant liqueur, some pear juice, lemon juice, egg whites, a dash of Jameson sloe berry bitters, and Jameson original as the base. Shake it up. You can’t go wrong.

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GILLIAN B

O Y

L

UKIYO BAR & LOUNGE DUBLIN

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E

Gin is green, rosewater is pink, every colour has a match.

I

In the second of our series on bartending we met with multi-award-winning bartender Gillian Boyle in Ukiyo Bar, in Exchequer Street, Dublin 2. It’s here where, as Bar Manager, Gillian is using her experience and skills to develop and create one of Dublin’s most exciting cocktail experiences.

person in the world, make them feel happy and comfortable. You don’t know what’s happening in their personal lives and they came here to escape and it’s your job to ensure that they get the best.

Making drinks is 20% percent of your job, the remaining 80% is service. The customer has to be ˋrst.

Gillian, could you tell us about your background?

Originally, I am from Old Bawn in Tallaght. My Mum was a fulltime housewife and my Dad used to work in a bank. I went to school in Terenure where I wasn’t the best of pupils. Every parent teacher meeting I remember hearing ‘when you put your mind to it you are great’. But I just didn’t get it. When I left school I didn’t want to do the college thing, but my Mum said, ‘MuVt go and do Vomething’. I didn’t get the points I needed to do Marine Biology, or to work with animals. By chance I saw a course in DIT, Cathal Brugha Street in Dublin for International Bar and )ood Service Management which was the ˋrst course of its kind. James Murphy and Frank Cullen delivered the course, and James must have seen some potential in me as he asked me to bartend at some events and that’s how I really got involved.

After a couple of years, I got a job in Mint Bar. Karl Byrne was my manager there. He was a great boss, tough but fair. I was there for 5 years and I was so lucky to be part of working there. I got great training and we picked up quite a few accolades.

So, what did you do next?

I went to work for a while with Dylan Bass and then I got a job in Fade Street Social. That was my ˋrst experience of menu development. I used to take part in cocktail competitions and that’s where I got my creative buzz. I always bounced my ideas off the fantastic chefs. I create a lot of my cocktails by colour, I just ˋnd it hard to follow things on paper.

I colour associate things in my head, gin is green, rosewater is pink, that kind of thing, every colour has a match. I spent two and half years in Fade Street Social.

Service is a huge part of the business?

Such a shame that good client service is hard to come by. The concept of your workplace being your home. It’s so important for me that if someone comes in that they are made feel the most important

How did you end up going to London?

I never had any intention of ever leaving Dublin, but I met Nathan O’Neill who was based in London and he had just won the Beefeater cocktail competition in 2014. I met him at House at an event and he said come to London. I was getting frustrated with the cocktail scene in Dublin. Lots of bars were using the same products which for me was hampering my education and free mindedness. There wasn’t the diversity in spirits and I didn’t want to be using the same products all the time. The London thing was happening, so I followed my gut just went there and shared a room with a friend for the ˋrst while. I got a job in Milk and Honey where Nathan was working.

I was as green as they come but all I wanted to do

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W HISKEY BARTENDERS An Interview with Gillian Boyle

was learn. I’d never been to London before, never seen high-end cocktail bars before. To see them hand picking ice, chilling glasses and all that sort of thing.

And service, that was so important. It was amazing.

By coincidence, I bumped into a girl who had judged me in a competition in London where I came second.

She sat down with me and told me I was doing great things and that really boosted my conˋdence.

Through her I met the manager of Callooh Callay and she asked me to come in for a trial. I had also met Dave Mulligan who was in Kentish Town and he encouraged me to go there. I spent 2 years there as Bar Manager. The place is incredible, it has great energy. I got to know Willie Burrell and Melanie Symonds through Dave. They all took me under their wing. Dave is so passionate about Poitín and its heritage. Ban Poitín is so popular in London and Dave is a fantastic ambassador for Irish hospitality. Education at Callooh was incredible.

Simon Thompson later came on board. Me, Nathan and Liam we trained and did so much research. We wanted to make the bar the best version of what it could be. Bobby Hiddleston (from the Dead Rabbit) came on board and he showed me a whole new system of how to prepare and pick drinks and I learnt so much from Simon from how he managed and operated. The ˋrst year I was there we got nominated for the best high value bar at the Tales of the Summer in New Orleans. We went there before it became a regular thing for Irish bartenders to go to. We didn’t win, and we came back even more determined.

How did you end up coming back to Dublin then?

I had planned to come back at end of summer 2016 but then out of the blue my sisters partner dropped dead and she was 7 months pregnant! I just threw my clothes into a bag and that’s how I ended up back in Dublin. After a month I went back to London to ˋnish off 4 days in Callooh. They gave me such a wonderful send off. I feel so lucky to have that experience. There is a huge bond between bartenders and I made friends, real friends for life. Just going over there changed my whole view on drinks, setups and bars. You can be a high-volume bar, but you don’t need to be a messy bar and you don’t need to have your back to the bar. Eye contact just helps add to the customer experience.

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What did you do when you came back to Dublin?

I was working in Abbey Street for a while but at the time it wasn’t a great ˋt. So much had gone on. My sisters baby was born, a friend of mine died, my Dad had brain damage since I was 20. My life has always ever been about my family and friends and that’s the way it is. I am happy for it. The stress took its toll and I ended up in hospital for 4 or 5 weeks as I imploded I guess.

Did you feel moving back to Dublin was a step backwards?

It was a bad ˋrst months when I came back. I wouldn’t say It was a step back at all but because I had got used to way of life and how things worked in London I got disheartened. When the opportunity came about in Han Dai I was thinking, why can’t I make this the best cocktail bar in Dublin, I can do it. I was so ˋred up and I think because of all that had happened since I came back I funnelled all my energy and efforts into it. We all worked really hard.

We never knew how successful it was going to be.

I didn’t want to have like 100’s of spirits. I wanted to have 5 or 6 selects of great vodka, rum, whiskey, gin and spirits that were unique to our bar. We were going to get to a standard and never drop it even if it killed us. As a result cocktail sales went through the roof. We opened in November 2016 and it was the ˋrst of its kind. I learnt from Simon not to let accountants take the business out of your control.

I met with all the brands and setup proper working relationships with them. I was really happy with the drinks culture I setup there. Shane Mulligan came on board and Dave Dooley from New Zealand who had worked in high-end bars before, so he totally got it.

The biggest compliment I ever got was from Shane who said, ‘I feel like I am in employment school, I’m relearning everything, this is incredible’.

So how did you end up here in Ukiyo?

I heard about an opportunity here and I missed being in the centre. I wanted to reconnect, to get to know the new bartenders and to keep on developing.

Everyone is really lovely here and there is a gorgeous culture. On the weekends we have DJ’s here and it creates a great atmosphere.

There is a huge bond between bartenders and I made friends, real friends for life.

OCTOBER 2018

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W HISKEY BARTENDERS An Interview with Gillian Boyle

This is my life, this is what I do, this is everything. I believe in it so much.

Is there a kind of pairing of music and drinks in the cocktail scene?

For me it’s so important to take in the whole setting in relation to how you deliver your drinks. In Han Dai cocktails had gorgeous simple glassware, nothing overdramatic because the place has neon lights, disco balls and hanging ducks! Last thing the customer needs to see is crazy drinks. Here, I’m so excited, you’ve got all this gorgeous lighting and beautiful shapes, so you can be a bit more intricate with things. Colours here are incredible but they are softer. We are able to use our garnishes more appropriate to the venue.

What places stand out for you in Dublin?

Dublin has I think has many cocktail bars now. One that stands out for me is Delahunt. Martin Holec creates some amazing cocktails there, he’s so smart and so unassuming. The Lucky Duck in Aungier Street where Paddy Noir has always been at the forefront of ˌavour and sustainable practices. The Chelsea Drugstore has some amazing bartenders there too. Also, I think what Kevin Hurley did and what he did with Teeling Whiskey was incredible.

They were innovators of the new age of Irish whiskey.

What is your vision for this Ukiyo?

I can take my inspiration from the past places I have worked. I want to make this one of the best cocktail bars in the city. I want our drinks to be super different and I get to train people in my methods which are perhaps a little unconventional. The food here is amazing and so beautifully presented and the drinks have to match the food. The Japanese ethos is incredible, and their style is where I am taking huge inspiration for the drinks. It’s important for me to incorporate elements of Japanese culture in our drinks which are delicate and super classy. I want to lower our use of citrus to be more sustainable. The carbon footprint of getting limes from Mexico is high. I want to have an amazing service culture and

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want the whole team to follow this through. Being creative is important. If you can help someone tap into their creativity, then they can take that with them for the rest of their life.

You have a high-end cocktail bar with high-end prices to match?

All cocktails here are €11. We use premium spirits and using them you work out how to make the best projection of yourself. A lot of the time people don’t know what they want until you ask them questions and then it’s up to you to use your skills and guide them on their exploration of drinks.

What’s your favourite Irish whiskey cocktail?

Jillian Vose from the Dead Rabbit in New York created one called Psycho Killer. It has Redbreast 12 in it and it’s amazing.

Had you missed Dublin?

I didn’t realise how much I did missed Ireland. I love Dublin. We are so lucky to have an amazing culture. I have my family here.

What do you dislike about your job?

Sometimes you have to miss out on family events.

It breaks my heart when I can’t spend time with my family, but I made that decision consciously to follow my passion. You can’t have a passion in life without sacriˋcing something.

What is it you like most about your job?

It’s not just one thing, it’s so many. You come across so many different emotions and learn so much about being able to read people. You become more aware of what people can be like. I love giving people an escape. I love trying lots of different things and learning all the time. I love the creativity combining all these ˌavours, colours, scents and taste.

What makes you to keep learning and developing?

You can never know enough. It’s part of my personality to just push myself. I can’t stop. It’s a bit addictive. I just have to be doing things. This is my life, this is what I do, this is everything. This is not just a job to make money. I believe in it so much. I want to give people the best experience.

C O C KT AIL S Cask Cocktail Bar

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Cask Cocktail Bar T

he cocktail scene in Ireland has seen dramatic developments over the last number of years, particularly in the highend sector. It’s no longer just Ice Teas, Margaritas and Black Russians. There is now a vast array of original cocktails and fresh takes on old classics.

New York and London have led the way in the past, but Ireland, with fantastic bartenders, wonderful local ingredients and a growing number of spirits, has rapidly caught up and established itself on the world stage. At the very forefront of this growth is a cocktail bar in the heart of Cork city named Cask.

This summer we took a trip down to Cork and had a chance to speak with Andy Ferreira, Bar Manager of Cask. Andy grew up in Midleton, County Cork and hospitality must be in his blood as his parents ran a successful restaurant during the 70’s and 80’s in Kinsale called Skippers. He later moved to Dublin for a few years where he worked in the bar trade. At the age of twenty-one he packed his bags and went to San Francisco where he spent the next seven years working in hospitality. Following his stay there he moved to Australia for a year and then travelled across India for a couple of years.

Asked what he gained from his years abroad Andy says he enjoyed getting out of his comfort zone and an understanding of how every country has its own version of how they prioritise hospitality. He added

that he experienced a great variety of ingredients and developed a deep understanding of ˌavour.

Upon his return to Ireland he met his wife, started a family and settled down in Cork city. He began working in one of the ˋrst great cocktails bars, Long Island Bar, where he says he got his real education in cocktail bars working under the tutelage of owner Dave Riordan. Working there for nine years Andy developed his skills and won several awards including World Class Irish Bartender of the Year 2017, Best Bartender - Irish Cocktail Awards 2017 and reached the ˋnals at Cocktail World Cup, New Zealand.

At about this time he began his own consultancy company, Raise the Bar, specialising in high volume craft cocktails.

How did the opportunity come about to establish Cask?

Andy says “the owners of a hotel and restaurant had a space that was used for board meetings which they decided to convert. Initially it was just to help setup a bar, but I fell in love with the project and just decided to stay. You could just see the potential in the space. Initially it was going to be a wine bar, then a gin bar, but I persuaded the owners to focus on cocktails. The owners placed a lot of trust in me and gave me free reign.”

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C O C KT AIL S Cask Cocktail Bar

How would you describe the ethos and concept behind Cask? â&#x20AC;&#x153;The Ë&#x2039;rst is open a cool bar but with a country style relaxed service. No pretence. Nice relaxed atmosphere.

Do it all in a bar that aesthetically jumps out.â&#x20AC;? â&#x20AC;&#x153;Secondly, any ingredients used in the cocktails need to be grown in Ireland. We donâ&#x20AC;&#x2122;t use citrus, pineapples, bananas, mangos etc. Outside of the spirit everything has to be grown in Ireland to get on the menu. The menu changes every three months to make best use of seasonal ingredients. Thereâ&#x20AC;&#x2122;s a huge amount of work that goes in to developing the menu. They are all original concepts and recipes and no drinks are ever repeated. We try to use a variety of products and weâ&#x20AC;&#x2122;re not tied into any particular supplier or brands.â&#x20AC;?

Asked about the patrons, Andy says they have a great local, eclectic clientele and good tourist trade as Cork is a well visited city.

The cocktail menu usually consists of twelve to fourteen drinks with usually two or three Irish

whiskey based cocktails. Unusually perhaps, Andy picks â&#x20AC;&#x153;the right ingredients and then select the appropriate whiskey to pair with them. Weâ&#x20AC;&#x2122;re big fans of Connemara, Jameson Black Barrel, Teeling and Roe & Co.â&#x20AC;?

Whatâ&#x20AC;&#x2122;s the best thing about managing Cask and what inspires you? â&#x20AC;&#x153;The opportunity to work within an amazing team of passionate and gifted people and be inspired daily.

Our desire is to make Cask the best bar in Ireland and we all share the same vision. I take my inspiration from nature and the potential to make original drinks through the inË&#x2039;nite produce around me in Cork. 0y passion lies in making something completely unique while pushing the boundaries of Ë&#x152;avour and our senses.â&#x20AC;?

We asked Andy to share a couple of cocktail recipes from the Cask repertoire. Lucky for us he came up with three!

+ E!!EI! Ň&#x192; ! E!ġ S

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AUGUST 2019

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Nettle INGREDIENTS 60ml Roe & Co. 15ml Lichen 10ml Blackberry wine vinegar 120ml Fermented nettle soda To make the fermented nettle soda: Make strong nettle tea with fresh nettle tops only.

To make 1L of the soda add 125g of unreË&#x2039;ned sugar and 2g of citric acid.

Allow to cool and add to a sterilised glass bottle with 60ml of ginger bug.

TO SERVE Build in a Collins glass over ice, top up with the nettle soda.

Garnish with a frozen blackberry and lichen.

Children of the Corn INGREDIENTS 40ml Teeling Single Malt Scoop of homemade Corn ice cream 10ml PX Sherry Pinch of Salt Garnish with grated Tonka To make the Corn ice cream: 2L Milk 2L Cream 960g egg yolk 720g sugar 6 organic corn Heat slowly (20 minutes) cream, milk and corn on a very low heat.

Blend and strain.

Whisk the egg yolks and sugar and add half the corny milk/cream mix.

Add that back into the rest of the corny milk/cream.

Cook on a low heat until bubbles stop moving.

Strain again and freeze/blend until happy with the consistency.

TO SERVE Add the whiskey, sherry, ice cream and salt into a shaker and shake vigorously.

Fine strain into a Nick & Nora.

Grate Tonka bean over the top.

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COC KT AIL S Cask Cocktail Bar

Pea INGREDIENTS 10ml Connemara 40ml Green Spot 20ml Sugar snap peas To make the Sugar snap peas: Blend 500g of sugar snap peas with 1L of cold water.

A quick blend until the pea pods are broken down is enough.

Put blend into a sous vide bag and seal.

Put into ultrasonic water bath at 20oC for 45 minutes.

Remove and Ë&#x2039;ne strain then pass through coffee Ë&#x2039;lter.

Add 1kg of caster sugar and 4g malic acid.

TO SERVE Add all the ingredients in a mixing glass and stir with ice.

Strain into a rocks glass over a block of ice.

Garnish with halved sugar snap pea.

S ! Ň&#x201E; I E + )))Äş$ $ $ ÄşIE

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