WinstonWelcome to True Quality

Winston A4 IB Magazine:240 31/03/2009 14:02 Page 1

Vol. 2 (1) April 2009

N e w s

02 | April 20092

Editor:Amy Colgan

Contributing Editor:Mark Buckley mark@drinkonline.eu

In House Writers:Dave Henderson, Suzanne van der Lingen, Grace Michelle, Simon McKeagney, Ailbhe Malone, Jocelyn Blake, Jurga Vidugiriene

Photographers:Jurga Jasiukaitiene, Gary Jordan

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Contributors:Rafael Agapito, Rónán Rogerson, AFA, Sarah Fisher, Kirsty Price, Doug Zinkel, Alan Jordan, David Agenjo, WFA, Jasmine Fiegehen, Ciara Mac Namara, Ausris Lauraitis

Published in Ireland by:Coffey Media Limited

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Views expressed in do not necessarily

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Reproduction in whole or in part without expressed

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©2009

2 House Pour

News from the Bar scene

4 Italian Style

An Ode to Italia

6 Green

environmentally Friendly Drinking

8 Exclusive Interview

szabi sandor

10 Spirits

smirnoff Vodka Cocktails

12 In the Loop

Bar Preparation

16 Spirits

Vodka Based Cocktails

20 Flair

Putinka Flair Moscow Fight club

22 Product Review

Hand Hygiene

Content

26 Brew

German Beers

28 International View

Viva la ViaVia, Antwerpen, Belgium

30 Product Review

German Beers

Vol. 2 (1) April 2009

Editorial

Amy Colgan

32 Events

what’s on? Call for Bar Fly

Welcome to the second edition of Irish Bartender! In this issue,

we are taking a long, hard look at

the cataclysmic state of the nation’s

finances, and asking the questions

on the tip of everyone’s tongue

like, “Does the gravity of the

economic meltdown mean

we will have to

sell Pat Kenny?”

April fools! Ahahaha… NO. Instead

of rolling about in the mud bath of

recession talk, and in the spirit

of those who have borne many a

bleaker winter, get out the vodka,

ladies and gentlemen, for we’ve

decided that April should be about

cocktails, not cutbacks. Vodka-based

cocktails are an essential part of any

decent menu. As a spirit, it is an easy

bed-fellow, combining perfectly with

a wealth of flavours, and we have

asked some of Dublin’s finest

bartenders to share their

expertise and innovative

recipes. We also take a look

at the importance of being as

prepared as a scout when it

comes to creating a cocktail-

ready bar, and bring you news

from the world of flair, so all in

all, by the time you’ve finished, not

only should you be equipped to mix the

drinks, but at least thinking about doing it

upside-down behind your back.

As usual, we also bring you all sorts of

news from the trade, and our dedicated

team continue to explore the breweries and

vineyards of Europe on your behalf. It’s a

hard job, but someone’s got to do it.

So read on, read on, ye purveyors of liquor,

there’s much to learn!

02 | April 20092

H O U s e P O U R

TMDP Student of the Year The Fáilte Ireland Trainee Manager Development Programme (TMDP) Graduation has take place, and the prestigious Student of The Year award was won by Tanya Fitzgerald of the Carrigaline Court Hotel Cork. Congratulations to Tanya from all at Irish Bartender, and indeed best wishes for the future to the entire graduating class.

Pictured presenting Tanya with her awards are (L-R) Kerri Judge, Marketing Manager of Febvre and Company Limited; Sean O’Malley, Manager of Education Operations of Fáilte Ireland; Gina Murphy, President of the Restaurant Association of Ireland and Natasha Kinsella, Chief Executive of the Irish Hospitality Institute.

Back Row: (L-R) Seán O’Malley, Manager Education Operations, Fáilte

Ireland; Ewan Plenderleith FIHI, President of IHI; Gregory Alken, Sales

and Marketing Director, Febvre and Company Ltd; Adrian Gregan, Head

of Department of Tourism and Hospitality, CIT.

Middle Row: (L-R) Gráinne Daly, tutor of CIT Degree in Hospitality

Management Team; James Smiddy, Aoife Walsh, Phillip Murray, tutor of

CIT Degree in Hospitality Management Team.

IHI Business Game 2009 The 23rd Irish Hospitality Institute (IHI) Business Management Game is fast approaching and competition is set to be fierce. 13 teams representing catering colleges all over Ireland, this year also including a team from Fáilte Ireland Trainee Manager Development Programme (TMDP), will take part in the event, which is jointly sponsored by Champagne Taittinger and Fáilte Ireland. The Business Game will take place on the 8th and 9th

March in the Galway Bay Hotel in Salthill. Over the course of the two days, the competing teams will devise strategies, plan and manage a fictitious hospitality business operated. Best of luck to all involved!

Last month heralded an exciting new product launch to the Irish drinks sector, as Bulmers Ltd. introduced the new Bulmers Pear to Irish consumers.

Bulmers Pear has a refreshingly light pear taste - crisp with plenty of fruity character. Available in 568ml Pint Bottle, 330ml long neck bottle and 500ml can, Bulmers Pear will be available throughout the Licensed and Grocery trade. Managing Director, Michael Merrins said, “We firmly believe that Bulmers Pear will be the most successful brand extension in the history of our company.”

Fresh off the Presses

VFI Calls on Government to Introduce Minimum Price per Unit of AlcoholThe Vintners’ Federation of Ireland welcomes recent developments in Scotland which have seen a proposal for the introduction of a minimum price per unit of alcohol. Padraig Cribben, VFI Chief Executive, who is calling on the Irish government to follow Scotland’s example, commented: “The Scottish measure was taken to put an end to the sale of cheap alcohol which is seen to encourage the misuse and abuse of the product. The VFI has previously called for similar action in submissions made to the Government Alcohol Advisory Group and is now asking the government to re-examine the issue.”

Huge congratulations are in order for Coole Swan, the

first ever Cream Liqueur to be awarded the coveted

‘Best of Show Liqueur’ in this year’s highly acclaimed

World Spirits Competition in San Francisco!

An incredible array of guests attended the 2009 Hennessy Gold Cup on Sunday 15th February. To celebrate the event’s 19th anniversary, the ever-charming John Pearson, Managing Director of Edward Dillon and Co. Ltd, hosted a reception in the luxurious Hennessy suite at the Leopardstown Pavilion for over 300 guests. All were entertained by the sultry tones of Maria Tecce, and those in the know ensured they took top racing tips from MC Des Cahill. Guests enjoyed a silver service lunch alongside the extensive range of Hennessy City cocktails, reflecting the delicacies of Shanghai, Miami and Paris. The Hennessy Hot Namon also helped to keep the February chill at bay! Fashion stakes were high as the Hennessy Gold Cup Best Dressed Competition Lady in association with the Design Centre took place once again, with Dublin lady Fiona Grant awarded first place. The 3-mile Hennessy Gold Cup was, as always, eagerly anticipated and saw one of its most exciting finishes to date, with last year’s winner, The Listener, taking an early lead. However, this year’s favourite, Neptune Collonges, reeled him in to steal the win.

Superb Day at Hennessy Gold Cup 2009

02 | April 2009 3

Corona Parrot Poster:A4 08/04/2009 17:38 Page 1

N e w s

02 | April 20094

C e L L A R

Italy is known for having some of the best quality wines in the world, from the well-loved Chianti from Tuscany to the king of red wines, the Barolo. No Italian dinner table would be complete without a bottle or two of fantastic native wine – it is as essential a part of a meal as the food, and as plentiful! However, as the Italians know well, it is vitally important that you choose the right wine for the right foods. The wrong combination of a wine and a dish can be disastrous, even if the components are good in their own right. On the other hand, if wine and food are paired wisely, the harmony of both the smells and flavours will enhance their characteristics immeasurably. We only need to find the right combinations, and I am here to help!

So, first things first. There is a general rule which should be abided by at all costs if you really want to get that perfect combination; the flavour of the wine should not prevail over the food and vice versa. Each should be complementary to one another, the wine working in harmony with the structure of the dish. Stick to this and you’ve started your search well.

Just as the cooking process and ingredients of the food are all important, the organic characteristics of the wine must be taken into account when making your choice. These characteristics include the types of grape, the terroir (flavours from the different soils and climate conditions) and the techniques of cultivation and manufacturing. This may seem like a lot to consider, but well worth the effort.

However, for those of you wishing for a simpler way of telling what goes with what, there are three basic pairing methods – pair either by contrast (oily food with dry wine for example), similarities (rich savoury foods with rich red wines), or by Provenance (what grows together goes together!)

So to get down to the specifics of it, and with our focus in this edition on Italy, what kinds of food go with the different types of Italian wine?

If you’re having BBQs during the upcoming summer evenings (I’m an unfailing meteorological optimist) cooking meats such as steaks or burgers are best paired with the flavourful, full bodied red wines such as Chianti, Barbera di Monferrato, Grignolino or Montepulciano d’Abruzzo. These deep ruby, wild-berried wines are dry, smooth and crisp, with earthly undertones. Light summer salads should be coupled with wines that are equally as light and dry. The best Italian wines for this instance include Prosecco di Conegliano or Soave, fruity white wines full of citrus flavours from Venetia, Vernaccia di San Giminiano, an old and noble Tuscan wine, Trebbiano d’Aprilia, or Bianco di Custoza. The fresh, fruity and clean characteristics of these wines make them just right for the job.

Today we are going to venture to the beautiful country of Italy, where we will be focusing on one of my favourite topics,

Buongiorno people of the wine-loving world!

02 | April 20094

02 | April 2009 5

Yes our two favourite comfort foods are surprisingly very compatible with each other! As a general rule, elegant flavoured light chocolates taste better with lighter-bodied wines, so the stronger the flavour of chocolate, the more full-bodied wine you need to create the ultimate match. Milk chocolate is a perfect match for Aleatico di Puglia from Apulia, Freisa, Brachetto, or Malvasia di Casorzo, an heir from ancient grape growing traditions. Wines for white chocolate need to be much fruitier because of the chocolate’s sweetness - Conegliano or Soave as mentioned above are perfect to stress these fruity overtones. Darker chocolate, with its rich, woodsy type of flavours, would do well with any strong Italian red wine; Barolo, Aleatico di Puglia, or Brachetto (a highly aromatic wine with distinctive strawberry

Like all great legacies, the story of Bolla begins simply enough, with one man, Abele Bolla. Abele lived in the Veneto region of northern Italy where he ran a small family inn. Wishing to offer guests a superior experience, he decided to make and serve his own wine. The year was 1883. More than 125 years on, Bolla continues to produce wines of the highest quality. The distinct flavours of the grapes can be attributed to the unique climate, soil and temperature of the region in which they are grown. From the classic styles of Pinot Grigio and Valpolicella to the exceptional expressions of ‘Tufaie’, ‘Le Poiane’ and Amarone, each Bolla wine has its own unique personality that reflects its region of origin. An authentic taste of Italy in every glass.

For more details please contact your Edward Dillon & Co. representative.

Grace Michelle

flavours, mmm!) So instead of the traditional wine and cheese parties, perhaps wine and chocolate can be the new thing on your Friday night get-togethers!

And one mustn’t forget about the morning after…wine for breakfast! The Frascati, a white wine from Rome, is light-bodied, full of citrus flavours and acidity, and ideal if you’re frying up on omelette! Possibly more of a lazy Sunday brunch affair – I wouldn’t recommend it with your 8am cornflakes.

So there you have it, a very quick guide to fine Italian wine and food pairings. I hope I have helped you in some way to see the possibilities that wine can have especially when paired with food, and I wish you luck as you venture into the world of wine-tasting. Ciao for now.

02 | April 2009 5

Pasta and rice are difficult to pair with wines, as it generally depends on the sauce which accompanies them. A dish like Spaghetti Carbonara is complemented by dry white wines like Verdicchio from the Marche region of Italy, Greco di Tufo, one of the oldest wines from Avellino, or a nice Vermentino from Tuscany.

However, with Spaghetti Bolognaise and other tomato-based dishes, the best suitors are red wines such as Gattinara from Vercelli, Barbera d’Asti, or Dolcetto d’Alba a light easy-drinking black grape wine from Piedmont. Indeed, for a special occasion, the wine of kings, Barolo, would also make a gallant companion.

So that’s the staples covered. Anything more unusual on the list of permutations? Wine and...chocolate, perhaps?

C e L L A R

N e w s

02 | April 20096

Drinks come in all lovely shapes and sizes - from a sleek vodka bottle to a clunky beer, but this is where the problems start. The packaging itself is going to do the most damage to your green credentials.

Most bottled drinks made in Ireland can be sent back to the manufacturer to be reused. Soft drinks, beer and cider, provided they’re still in one piece, all fall into this category. The imported types aren’t so lucky, but can generally be recycled. For those enjoying a drink at

home, there are now Glass Deposit Bins scattered around the city where you can recycle your glass. Germany takes their reusing and recycling so seriously, you get a refund on glass bottles when you take them back to the retailer, and in some cases, when you take them back to the bar. Then there’s option C - just have a pint instead.

If you’d like to take it one step further, look no further than your local microbrewery. They’re known for being

We all like to doour bit for theenvironmentdrinkers includedbut hoW much is our drinking killing the planet? is there a Way to enjoy your saturday night out guilt-free?

G R e e N

N e w s

02 | April 2009 7

unique, and the newest subsection is the Green brewery. There are already quite a few in the USA, such as Brooklyn Brewery, East End Brewing Co and New Belgium Brewing Co. all of which use a combination of sustainable energy, such as wind power, recycled packaging and the principles of Reduce, Reuse, Recycle within the brewery itself. Microbreweries have the added advantage of servicing localised areas, and thus cut down on transport related emissions, hence reducing environmental damage.

Not only does seeking out distinctive ales from your local brewery make you look devastatingly interesting, you get a green thumbs-up too!

You can also keep an eye out for big companies looking to cash-in on the environmentally aware consumer. Australian company Fosters recently launched a new beer Cascade Green. The brewery is 100% carbon neutral, offsetting its emissions by planting trees in nearby forests. Also, the bottles are made from lightweight recycled glass, and the cartons from recycled cardboard. Even the ink on the label is biodegradable. Fosters Director of Marketing said that they are seeking to capitalise on the market, who are interested in radical ideas such as being green. Budweiser is now producing two beers to suit this market, Stone Mill and Wild Hop, although these are not currently available in Ireland.

The most glaring difference between these approaches is that one is motivated by the desire to brew and drink beer whilst having a minimal impact on the environment, while the latter is driven by the desire to tap into a new market. But either way, the environment comes out on top.

The wine industry has not had quite the same positive response to its attempts to reduce environmental impact. The most environmentally damaging aspect of wine is the one that consumers are least willing to part with, aside from the wine itself: the bottle.

In 2005, Italian environmentalist Maurizio Cellura began researching the environmental impact of producing wine at the Saverio Lo Leggio winery. He found that nearly half the emissions associated with producing a bottle of wine, come from production of the bottle itself.

Around the same time, the UK government-funded agency WRAP released a report indicating that most green glass waste in the UK is imported, most likely in the form of wine bottles. As the UK has limited facilities to recycle it, and little to no use for it once it is recycled, nearly half of all green glass in the UK ends up in landfill. This damage is further compounded by the UK being a net importer (of both wine and other goods), meaning empty freight ships are releasing emissions all the way from here to New Zealand, just to bring us back a

few bottles of Sauvignon Blanc.

When the wine industry first started looking at ways to improve their environmental credentials, changing from corks to screw-tops was one of the first initiatives. Corks often end up in landfill, again, due to a lack of recycling facilities (Girl Guides offer this service). Although this has been somewhat effective, it’s not about to become commonplace. Another suggestion was to put wine into tetra packs. This had very little success, except for festival-goers and picnickers who don’t drink anything but wine, but can’t take the glass with them.

Spirits and liquors seem relatively untouched by the Green movement. Although most of their packaging can’t be returned to the manufacturer, the bottles are reusable in a more unconventional sense (flower vases, candle holders in the bedrooms of melancholy poets/ Arts students), and they are of course recyclable. Plus, when one bottle supplies 30 or so drinks, the effect is considerably less compared to a beer bottle.

Basically, if you’re looking to save the planet while enjoying a drink or two, while some decisions might be in the hands of the manufacturers, it is possible to make a few good and easy choices; drink local, reject unnecessary packaging and straw usage, and do your bit at home, even if that means letting the neighbours see just how many empty bottles you have to cart to recycling centre. The earth will thank you for it.

The added advantage of servicing localised areas, and thus cut down on transport related emissions hence reducing environmental damage.

Not only does seeking out distinctive ales from your local brewery make you look devastatingly interesting, you get a green thumbs-up too!

Jasmine Fiegehen

G R e e N

N e w s

02 | April 20098

Which premium vodka

is always ten-times filtered

according to the tradition of a

legendary Russian family?

Clearly Smirnoff.

Lift the lid to discover

the extraordinary purity

of Recipe No. 21.

© 20

05 TH

E SMIRN

OFF® CO. Vodka 10

0%

Grain N

eutral Spirits, Made in EU, 37.5%

Alc. by Vol.

enjoy Smirnoff™sensibly

Client: SMIRNOFF

Job No:

TA: mm

Bleed:

Trim:

276 x 206 mm

Proof: 115/06/05

Publications:

MARKETWATCHI C P S 4 0 0 7 DI C P

International Co-Production33 Queen Anne Street

London W1G 9HY

e X C L U s I V e I N T e R V I e w

when did you mix your first cocktail?

Szabi: Well, when I was 18 years old, like every other guy my age, I used to hang out and have a few drinks with my friends at the weekend — usually we mixed some vodka with apple juice, so I guess you could say

that that was my first cocktail! On a more serious

level, I've been in the game since 1998, and my first real cocktail was a Gin and Tonic, or a Cuba Libre – I started with the classics!

A good cocktail requires some real engineering – from the combination of flavours to the mixing of colours, it’s something of a science. How did you learn to devise new concoctions that not only taste amazing, but look amazing?

Szabi: I am still learning all the time! Through practise you come to know what to combine with what, and if you use a little bit of creativity and are happy to experiment, you're sure to hit on a winner eventually. I come across new ideas for cocktails everywhere — for example, when I go to the supermarket, everything I see, I think about as a potential ingredient,

and try to use it in my next cocktail. I’ve been lucky enough to have some good teachers. My mother and father are very creative and they enjoy painting. They’ve encouraged me to attend art school to be an artist, and I learned how to mix colours, which has proved to be very useful.And of course, you can learn so much from the people around you — other bartenders, chefs, or even my fiancée while she’s cooking in the kitchen. It’s important to remember that beauty and inspiration are everywhere – you just have to keep your eyes open.

If you could pick any bar in the world to serve your creations in, which one would you choose?

Szabi: Ah! There are so many incredible bars in the world, but if I had to choose just one, I would love

SZABI SANDOR was the official winner of the NATIONAL COCKTAIL COMPETITION 2009 at Catex and is now an ambassador for SMIRNOFF in Ireland. Szabi took the competi-tion by a storm with his signature creations, the Russian Passion and Moscow Sea, each impressing the judges with their delicate har-monies of tastes and aromas, and eye-catch-ing colours. He will go on to represent Ireland in the World Cocktail Championships in Berlin in August 09, where we have no doubt that he will do us proud. caught up with Szabi to find out a little about the tricks of his trade, and the man behind the mixer.

SZABI SANDOR — an ambassador for SMIRNOFF in Ireland

N e w s

02 | April 2009 9

Which premium vodka

is always ten-times filtered

according to the tradition of a

legendary Russian family?

Clearly Smirnoff.

Lift the lid to discover

the extraordinary purity

of Recipe No. 21.

© 20

05 TH

E SMIRN

OFF® CO. Vodka 10

0%

Grain N

eutral Spirits, Made in EU, 37.5%

Alc. by Vol.

enjoy Smirnoff™sensibly

Client: SMIRNOFF

Job No:

TA: mm

Bleed:

Trim:

276 x 206 mm

Proof: 115/06/05

Publications:

MARKETWATCHI C P S 4 0 0 7 DI C P

International Co-Production33 Queen Anne Street

London W1G 9HY

e X C L U s I V e I N T e R V I e w

to make a Mojito or a Daiquiri in Havana’s La Floridita Bar. I’m a big fan of Mojitos or Daiquiris, and that has to be the best place in the whole world to drink them — after all, it's where they come from! I would love to serve my creations in exotic countries, as I’m a big fan of tropical fruity drinks.

You will be representing Ireland in the world Cocktail Championship in Berlin in August 2009. Are you set to make an impression on the international stage?

Szabi: I’m not quite ready with the definitive championship cocktail yet, but it’s under construction, and of course I know the spirit brand and the flavour which I will be working with. With the great support I’m receiving from the Bartenders Association of Ireland, I’ll be ready to blow them away in August!

what is the most expensive cocktail you have ever created?

Szabi: I never associate a cocktail with money — it's all about quality! I used to say to my customers, it’s so much better to pay a little more for a good cocktail than waste a little less on a badly—made one.

what does ordering the following drinks say about the customer?

a. A Mojito: A favourite of business types…or anyone who knows a good drink when they taste it!

b. A Bloody Mary: Americans are huge fans of it.

c. A Cosmopolitan: Definitely one for the ladies!

d. A Moscow Sea: This is a drink for somebody who is ready to try something new and exciting.

How does it feel to be an ambassador of smirnoff?

Szabi: It's genuinely a huge honour. Smirnoff is not only a great brand, but also the biggest-selling spirit in the world. It's truly amazing for me to have the chance to represent them, to be invited to be an ambassador for a company and a product of such international status and acclaim.

what's the most common cocktail mistake?

Szabi: There are a few! It's not easy to make a really good cocktail, to get just the right combinations and measures — I make mistakes, everybody can make mistakes, but not using the proper tools, or not using the right ingredients, like good spirits and fresh fruits, I must admit that it does annoy me.In my opinion the biggest problem affecting the quality of cocktails being served in bars is that people think it's an awful lot easier than it actually is, and don't realise that it requires skill, hard work and knowledge. There

needs to be a degree of passion too, you need to care about the quality of what you are producing, and in that sense, it's not just a job. It should be something you love to do.

How does a cocktail champion spend his time when he’s done slinging drinks?

Szabi: Well, I was a professional ice hockey player before I started working in the hospitality business and I’m still a big fan of sports — I enjoy snowboarding, tennis, and golf. I collect wines and love photography, I like to mix music and to DJ. But I'd have to say that the most important thing in my life is my fiancée, who is the first judge of my new drinks. We try to travel a lot and to spend as much time together as we can.

what’s the best line somebody has used to get a free drink from you?

Szabi: I’m a tough nut to crack when it comes to handing out free drinks! Of course, occasionally I do, when people are celebrating something special, like a birthday or an anniversary. For big parties, I'll sometimes give free shooters, which is always a popular move. But in general, be warned, asking for free drinks won't get you anywhere with me!

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02 | April 200910

50ml of Smirnoff vodka »20ml of melon liqueur »1 dl of apple juice »Dash of pink grapefruit »and litchi syrupDash of passion fruit »pureeSqueeze of fresh lime »Garnish: » Beetroot, turnip, pineapple leaves

50ml of Smirnoff vodka »20ml of brown cacao »liqueur20ml of Baileys cream »20ml of fresh cream »2 cookies »Garnish: » Cookie, chocolate powder

50ml of Smirnoff vodka »20ml of litchi liqueur »Dash of caramel liqueur »Dash of lime »Garnish: » Litchi, cocktail cherry

Szabi Sandor

50ml of Smirnoff vodka »20ml of fresh lime »5-6 raspberries »2 barspoon of brown sugar »Garnish: » Lime wedge, raspberry

50ml of Smirnoff vodka »20ml of elderflower »liqueurDash of raspberry »liqueurDash of apple juice »Squeeze of fresh lemon »Garnish: » Lime wheel, cocktail cherry

s P I R I T s

Raspberry Caipiroska

Russian Passion Cookies & Cream

Litchi and Caramel Martini

The Clarence Blossom

The SMIRNOFF word and associated logos are trademark. © Diageo 2009

s P I R I T s

Raspberry Caipiroska

Cookies & Cream

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Antagonist_vertical.pdf 19/09/2008 11:09:31

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02 | April 200912

What frustrates me most is when I hear bartenders say “It’s too time-consuming, I can pull two pints quicker then shaking a cocktail”. I generally ask “Does everyone walk in to your bar looking for two pints?” We are faced with challenging times in the trade. One of the current trends is drinking at home. Consumers have an amazing choice of beers, wines and spirits in their local off-licence. What they can’t do at home is make a great cocktail, or at least not as good as they’ll get in a decent bar. We bartenders should always be looking to give the customer a reason to come in to our establishments. Cocktails are by no means the be-all and end-all, but they’re certainly a great way of getting bums on seats, and an even better way of increasing the average spend. Making your basic cocktail

should take little more effort then making a G&T. We have prided ourselves on our ability to multitask behind the counter, so why is it that the task of shaking a Martini scares so many bartenders?

In the last 100 years, our fellow individuals have accomplished some pretty amazing feats. The mile has been run in under four minutes, the highest mountain in the world has been climbed and people have circumnavigated the globe single-handed. You may ask yourself what the hell this has to do with bartending - not much, other than the

idea that when we decide to do a task we should endeavour to do it to the best of our ability. Never try anything half-heartedly, and never forget that the secret to any successful endeavour, like running a bar, is knowledge and preparation.

The only reason a cocktail should be any slower to construct is that not enough thought has been given to the set up, and that there is a lack of preparation behind the bar. A little mantra that was taught to chefs in catering college was ‘mise en place your ass’. Now, I’m not much of a French scholar,

Rónán Rogerson

I N T H e L O O P

Bar PreparationEvERy wEEk, I stand up in front of groups of bartenders to discuss the joys of mixing drinks. Every week, I’m amazed at the different responses I get from our bartending elite when it comes to cocktails.

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Finlandia Vodka has enjoyed phenomenal growth since its inception into the Irish market, and is now Ireland's leading premium vodka. Produced using Finland's purest glacial spring water and six row barley grown under the famous Midnight Sun, it has established itself as a brand proud of and praised for its purity. The Finlandia Fusions, a range of fruit-fused vodkas designed to add a twist to any vodka cocktail, are proving themselves just as popular. The Fusions are available in three flavours: Cranberry, Grapefruit and Lime, and Grapefruit Fusion was awarded the Top Flavoured Vodka Double Gold Medal at the San Francisco World Spirits Competition.

50ml Finlandia Cranberry Fusion•15ml Chambord•60ml Pineapple Juice • Garnish: Lemon Twist Glass: Martini Method: Shake all ingredients with ice and strain into a chilled martini glass.

French Martini

50 ml Finlandia Lime Fusion•15 ml Fresh Lime Juice•40 ml Sugar Syrup•8 Mint Leaves•Cranberry Juice • Garnish: Lime + Mint Glass: Highball Method: Pour all ingredients into an ice-filled highball glass. Add the mint leaves and stir lightly.

Midnight Dew

50ml Finlandia Classic •25ml Sugar Syrup•20ml Lime Juice • Garnish: Lime Wedge Glass: Large rocks Method: Muddle lime and sugar syrup, add crushed ice and Finlandia Classic, top with more crushed ice.

ClassicCaipiroska

GrapefruitCosmo50ml Finlandia Grapefruit Fusion•

10ml Chambord•20ml Fresh Lemon Juice•10ml Sugar Syrup•5 raspberries • Garnish: 2 raspberries and a slice of lemon Glass: Large rocks Method: Muddle raspberries in bottom of shaker, add remaining ingredients, shake and strain.

GrapefruitRoyal Flush

35.5ml Finlandia Grapefruit•35.5ml Cointreau•20ml Lime Juice•35.5ml Cranberry juice • Garnish: Orange zest Glass: Martini Method: Add all ingredients to shaker. Shake and strain.

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but loosely translated that means prep, prep, prep! Lessons should be learnt from our colleagues in the kitchen. If a kitchen is flat out in the middle of service, the last thing one wants to see is a chef peeling spuds and washing lettuce. On an average Saturday night behind the bar, if you ask for a Mojito you’ll see a sheer look of panic appear on the bartenders face and he will disappear for 10 minutes to find some mint and jump up and down on a bag of ice in the vain attempt to crush it. Now it’s not like this bar hasn’t advertised that they sell cocktails — there are menus on every table. So why, I ask myself, have the staff of this establishment not envisaged the fact that someone might actually order one? I was in one of Dublin’s finer 5* Hotels recently with a group of close friends up from the country. We decided that a pre-dinner cocktail would get us well lubricated for a night on the tiles. I ordered 6 of the aforementioned cocktail. Now admittedly the bar was busy but the 6 drinks that we ordered came to a staggering 75 quid and change. So you will understand my shock when the bartender responded with a ‘F*** Sake’! I was absolutely enraged that this bar laid claim to being one of the city’s finest and they couldn’t manage 6 of the most commonly ordered cocktail. For the same revenue, the bartender would have to pull 15 pints of beer, which is also pretty damn time consuming.

We have to change our mindset towards cocktails. They are an essential and very often untapped revenue centre for any and all bars.

The first thing you do after selecting cocktails for your menu is do a prep list for the station. Before those menus go anywhere near a table, the cocktail station must have every ingredient needed to make every

I N T H e L O O P

All Bar None has been getting people pleasantly inebriated for the past 9 months. Our expertise is installing and managing mobile cocktail bars for large events. We work mainly with events, drinks & marketing companies to create cutting edge cocktails on mass for launch parties, trade events, festivals and brand promotions.All Bar None also provide staff training for bartenders with courses ranging from basic introduction to cocktails right through to advanced mixology seminars. We can also help you make the transition from pint pup to cocktail bar with advice on workstation design, menu creation and execution.

7-8 Meath Place, Dublin 8T: 01 453 3025E: info@allbarnone.ieW: www.allbarnone.ie

cocktail on the menu.

Ensure that you have good quality fresh ice. If the ice is old then it will have begun to melt when you use it to mix with and you end up with a watery unpleasant drink. Make sure you have a sufficient amount of crushed ice behind the bar, if you do not have

an ice flicker then rush it yourself using a muddler and a plastic bag and leave it in the freezer (this

method of crushing ice is also a great stress reliever!).

Check that you have all the spirits and liqueurs that

you require to make every cocktail. Your main pours, i.e. vodka, gin, rum etc should be in the speed rail.

Your average cocktail station should have the following:

Apple juice »Grapefruit juice »Cranberry juice »Orange juice »Pineapple juice »50/50 (half milk half cream) »Fresh lemon and lime juice »Sugar syrup, bitters »Any fresh purees you might require »Mint, lemons, limes and oranges are »pretty much a staple of all cocktail bars. Try and get a variety of other fruits like fresh berries, tropical and seasonal fruit for garnishes.

You will also need to make sure that you have the sufficient equipment.

Boston Cans »Boston Mixing Glasses »Hawthorn Strainer »Barspoon »Muddler »Cannel knife and a regular fruit »knifeLighter for flaming oranges »Measures and jiggers »

A condiment dispenser is well worth buying. Prep enough garnish to get

you through your shift (pineapple wedges, twists, strawberries, chinese lanterns, olives etc).

A sufficient amount of limes, lemons and oranges should be pre-cut. Always keep a backup covered with cling film in the fridge.

I would also recommend that if you start to sell a lot of Mojitos that you pre-pluck the mint leaves and keep them in a sealed container. This will save you a huge amount of time when you’re really busy.

You need to start thinking of the bar like a kitchen. The prep work is half the battle. When you start running out of things mid-service, this is when the bar generally goes pear-shaped. Just remember your set up is everything! Ask yourself the question “what can I do when it’s quiet to make my life easier when it’s busy?” The answers to this question are endless, and the more efficient a bar becomes, the more prep work there will need to be.

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e X C L U s I V e I N T e R V I e w

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Every aspect of GrEy GoosE® vodka is designed to ensure it stands alone and at the very top of the spectrum. Each bottle is produced using the finest gastronomer traditions in France, under the watchful eye of the GrEy GoosE® mâitre de chai (cellar master) Francois Thibault. As well as the crisp original tasting

vodka, GrEy GoosE® also offers the tangy flavours of GrEy GoosE® L’orange, GrEy GoosE® Le Citron and the newest addition GrEy GoosE® La Poire. Unlike other flavoured vodkas which can taste artificial, GrEy GoosE® captures the true, authentic flavour of each carefully selected Floridian oranges, Menton

lemons and Anjou pears. The spirit’s softness and smoothness is the ideal platform for savouring the subtleties of the fresh fruit aromas and flavours. GrEy GoosE® vodka has again been voted No.1 for taste in 2009.

La Poire Peartini

30ml » 42BELOW Manuka Honey150ml » ginger beer or ginger ale3 » lime wedges4 » mint leaves (optional)Mint sprig » to garnish

In a highball glass, muddle the mint and limes, and fill with ice. Add 42BELOW Manuka Honey, and top with ginger beer or ginger ale. Stir well, and garnish with a mint sprig to serve.

Muddle strawberries and add remaining ingredients, shake and double-strain into a chilled Martini glass.

s P I R I T s

It all started with New Zealander Geoff ross sitting on a plane across

the Us in 1996. He was reading a rubbish in-flight magazine, saw an

ad for an American vodka and thought “Hold on, America is all about

bourbon and moonshine. Vodka has to come from cold, pure countries.”

And that’s when Geoff began to wonder about the connection between

environment and smooth vodka, and the weather in his own native land.

A decade later and Geoff’s baby, 42 BELoW, has become the world’s

most awarded vodka, proving Geoff’s hunch that in terms of the perfect

environment to make perfect vodka, you can’t find better than New

Zealand. The water is spring sweet, the air sets a world standard for

purity, the wheat is GM free and the weather is cold. 42 BELoW’s unique

flavour range of Passionfruit, Manuka Honey and Kiwifruit is produced

by heating the fresh fruit/Manuka honey, capturing the steam and then

cooling it to create the essence; the same way perfumes were made in

the 19th Century. This gives a pure, clean flavour and aroma that is fresh

and bright, and shines in cocktails.

Add all ingredients into shaker. shake and strain into a Martini glass. Garnish with an orange zest.

L’Orange Cosmopolitan Le Citron Caipiroska

40ml G » rEy GoosE® L’orange Vodka40ml cranberry juice »15ml lime juice »25ml Grand Marnier »

Add all ingredients into shaker. shake and strain into a Martini glass. Garnish with slice of pear and grape zest to serve.

50ml G » rEy GoosE® La Poire Vodka25ml apple juice, »25ml lemon juice »1 x bar-spoon »Maraschino liqueur1 x bar-spoon »Amaretto1 x bar-spoon sugar »syrup

Sum

mer

Bre

eze

Hone

y be

ar

1 part » GrEy GoosE® Le Citron Vodka1 small lime »(cut into eighths)1 part simple syrup or »1 tsp sugar

Place lime and syrup in the bottom of a shaker and muddle thoroughly. Add GrEy GoosE® Le Citron and fill with ice. shake vigorously and pour, ice and all, into a rocks glass. Top off with a splash of seltzer and additional ice if necessary.

60 ml 42BELOW Pure vodka »Dash of Noilly Prat dry »vermouthSplash of olive brine »2 olives to garnish »

Muddle 3 olives in a cocktail glass with a dash of dry vermouth. Fill with ice, and add 42BELOW Pure vodka and olive brine. Stir well, and fine-strain into a chilled Cocktail glass. Garnish with two olives.

Dirt

y M

arti

ni 40ml » 42BELOW Pure vodka10ml » elderflower cordial60ml » apple juice or apple cider60ml » white grapefruit juiceGrapefruit wedge » to garnish

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44795 Finlandia Drinks Industry A4.indd 1 08/07/2008 10:26:51

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50ml of Huzzar vodka »20ml of white Crème de Menthe »Juice of 1 lime »4 mint leaves »Brut Champagne »

Shake ingredients without the champagne, strain into a champagne flute and add champagne. Garnish with mint sprigs.

Lime and Mint Spritzer

40ml of Wyborowa vodka »1 tsp apricot preserve »40ml of cranberry juice »10ml of passion fruit syrup »Juice of half a lime »1 dash of orange bitters »

Shake all and double strain into a Martini glass, garnish with red grapes and a lime twist.

Apricot Cosma

Rafael Agapito was born in October, 1983 in Santos, southeast Brazil. As a kid, he had a natural

passion for food and drinks, and learnt how to make his first cocktail when he was a wee slip of

an 8 year old. The years passed, his passion grew, and at 18, Agapito moved to Portugal with the

intent to study gastronomy, and took his first job in an Irish Pub in Lisbon. He came to Dublin

in 2005 to visit a few friends, and it seems turned into a bit of a long holiday, because he hasn’t

left yet! Between 2005 and 2007, Agapito worked for the PorterHouse Group, where he developed

his passion for beer and cocktails, and since then he has devoted himself to learning everything

he can about both. In 2007, he won, amongst other accolades, the Irish Cocktail Trials, going on

to represent Ireland at the World Cocktail Championship in Taiwan. Since then, he has worked in

a collection of Dublin’s finest establishments, including Balzac, Venu Brasserie and Crush, all the

while continuing to take part in national and international events. He is now bar manager at No.3

Fade St, the uber-stylish bar with no name, where he is responsible for all the drinks creation/

selection and staff training.

Check out Agapito’s website www.kashasa.blogspot.com, where he writes and posts videos related

to his favourite spirit, Cachaca. He’s currently working on a book, featuring interesting ways of

mixing Cachaca with food and matching different cocktails with dishes. Sounds delicious!

50ml of Boru vodka »20ml of Crème de Cassis »70ml of blood orange juice »2 barspoons of runny honey »

Dissolve honey in blood orange juice, add remaining ingredients, then shake and strain over crushed ice. Garnish with a lemon slice.

50ml of Stolichnaja vodka »20ml of pear liqueur »20ml of rose syrup »10ml of Parfait Amour liqueur »

Fill a Martini glass with ice and the rose syrup, stir the vodka and pear liqueur for several seconds. Then discard the ice and rose syrup from the Martini glass. Pour in the Parfait Amour liqueur and then add the vodka/pear mix slowly. Garnish with rose petals.

70ml of Absolut Citron vodka »Juice of 1 lemon »20ml of sugar syrup »20ml inch ball of wasabi paste »

Shake all and strain into a chilled cocktail coupe, garnish with orange twist and wasabi.

Bed of RosesAbsolut Wasabi

The Sicilian

Rafael Agapito

s P I R I T s

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Russian iguana

20ml of Red Square vodka »

20ml of Tequila »

20ml of Italian espresso liqueur »

Shake and strain into a Martini glass, garnish with a starfruit slice.

stRawbeRRy sage smash

40ml of Red Square vodka »

3 fresh strawberries, stems removed »

2 or 3 fresh sage leaves, stems attached »

1 oz of strawberry liqueur »

40ml of sugar syrup »

40ml of fresh lime juice »

Muddle strawberries and sage, add other ingredients and shake. Strain into a stemmed glass and garnish with sage sprig.

P&P50ml of Red Square vodka »

40ml of pineapple juice »

70ml of pomegranate juice »

Shake all ingredients and double-strain into a cocktail coupe, garnish with sage leaves and pomegranate seeds.

50ml of Russian Standard vodka »20ml of Limoncello »1 lemon, sliced »4 basil leaves »

Muddle, then shake all ingredients and pour into a highball. Garnish with basil sprig.

50ml of Russian Standard vodka »20ml of Crème de Cassis »Juice of half a lemon »10ml of sugar syrup »Brut Champagne »

Shake all ingredients except champagne, pour into double old-fashioned glass, top with champagne and garnish with fresh cherries.

Russian Spring Punch Basilico

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s P I R I T s

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The event was organised by WFA Russian Ambassador and Putinka Vodka front man, Alexey Mochnov, who has to be commended for a job well done. Competitors from all parts of Europe, the USA and a big part of the Eastern block flocked to attend, and a result, the level of flair was genuinely superb and the competition particularly intense. I didn’t envy the judges, who were faced with picking out just one winner from the six incredibly talented bartenders who made it through to the final, but pick they did, and the last man standing was Vladymyr Buryanov from the Ukraine. Buryanov made it very clear why he was headhunted to work in the Las Vegas, putting on a fantastic show, with such ease that it looked like he was doing it for the pure enjoyment. Congratulations to him on an excellent routine and on winning

the $4000 prize, accompanied by the Putinka Trophy belt.

Close on his heels was Marco Canova, a.k.a. Mr. Smooth Operator. A stunning routine and some serious crowd-pleasing earned him $2500 and a beautiful trophy. Canova also won the Biggest Move competition so double congratulations are in order!

Third place went to newcomer Alex Shtifanov, who blew both the crowd and the judges away with buckets of energy, new moves and the sort of stage presence most other bartenders can only dream of. His efforts earned him $2000 and a Putinka trophy. Well done to him, we look forward to seeing what he comes up with over the next year.

There is much to keep us entertained until this competition rolls around again as, despite the credit crunch, an exciting calendar of flair events unfolds for the year.We’re particularly looking forward to The Skyy Global Flair Challenge, now open to competitors from all over the world, which will undoubtedly make for a great final in Shanghai later this year.

Got flair?Flair bartending dates back to the early 1800s, when bartenders used to mix fire liquids in order to impress their customers.

Today, flairing is considered a sport and a lifestyle by many. It combines an explosive mix of grace, agility and danger, and it climaxes, not in the whine of a referee's whistle, but in a cracking cocktail.

Dancing with glass and liquids ensures the full and complete attention of both performing bartender and spectator alike. Add music, photographers, screaming audiences and a double shot of intense competition and you begin to appreciate the skill levels displayed by the world's best flair bartenders.

Since 2000, the world of flair has seen unprecedented growth, with hundreds of competitions mushrooming all over the globe. The Skyy Global Flair Challenge is now in its third year. With over 18 countries participating, the winner from each country gets an all-expenses-paid trip to the final, this year taking place in Shanghai.

Check out www.worldflairassociation.com for more information on upcoming competitions, events and keep an eye out in coming editions of Irish

for more news from the world of flair!

MAyBE It’S SOMEthINg to do with the sheer size of the country, but if the Russians are going to something, they’re going to do it big, and the Putinka Flair Moscow Fight Club was certainly no exception! The February air might have been chill on the streets of Moscow, but belly-warming vodka was free-flowing, the food was wonderful and the flair was fantastic all the way through.

02 | April 200920

F L A I R

The GUINNESS word, the TOUCAN device and associated logos are trademarks.

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Ireland is a stickler for good hygienic practice in public toilets, research from Dyson shows.

The study found that a reassuring 86% of people in Ireland will wash their hands after visiting the toilet. Only 2% of those interviewed admitted to washing their hands less than half the time they used the toilet.

The Irish are predisposed to wiping toilets seats before sitting down – more so than any other country in Europe. A huge 85% of people admit to this habit and a third of people interviewed also confided they covered their hands with something before flushing the toilet - 20% will even use their foot.

Have you washed your hands?Ireland leads the way in good public toilet practice!

However, only 57% dry them properly every time. Research shows that damp hands transfer up to 1,000 times more bacteria than dry hands.

Greener, Dryer, Better...... In the national quest to become an environmentally friendly country, are we aware that our bathroom hygiene habits are having a serious effect on our environment? “Compared to paper, cotton is an extremely fast renewable resource; using one towel roll is equivalent to thousands of conventional paper towels” states CWS-boco Market Manager, Julie Mc Minn. Minister for the Environment, Heritage and Local Government, John Gormley T.D. believes “it is important for industries like the hospitality industry to contribute as best they can to helping the environment - looking at waste management and energy efficiency can make a huge difference and simple changes can result in significant benefits for the environment.”

Throwing in the paper towel

The Dyson Airblade™ hand dryer is the only hand dryer certified hygienic by the National Sanitation Foundation International (NSF), a leading independent public health specialist.

It works by sucking in dirty washroom air using the Dyson Digital Motor before passing it through a hospital grade HEPA filter that

removes 99.9% of the bacteria. The clean air is blown out of a 0.3 millimetre gap. This creates a sheet of air travelling at 400mph that dries hands in just 10 seconds.

For more information

please contact Daniel

Crowley or Martine Du

Toit at Dyson Ireland: Daniel.crowley@

dyson.com / martine.du-toit@dyson.com /

Tel: 01 4018330

For more information on the Dyson

Airblade™ hand dryer, visit:

http://www.dysonairblade.ie/

One cloth towel replaces thousands of standard paper towels

02 | April 200922

CWS-boco provide the award winning solution.A first for world-class hygiene standards, the new and exclusive Best Cotton towel (part of the new Paradise Line*) from CWS – boco saves money because it is more absorbent, protects the environment and sets standards in hand-hygiene. Mc Minn continues “the efficient service cycle provided by the Best Cotton towel is essential for the hospitality industry needs to contribute to an environmentally friendly Ireland. For those businesses that are serious about their contribution, Best Cotton is the perfect helping hand, with the added bonuses of helping you to reduce operating costs and assisting to keep your washroom clean and tidy as no paper waste will be created.”

P R O D U C T R e V I e w

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A reliable and affordable automated touchless towel system, the enMotion high-capacity towel system dispenses a single towel when you simply put your hand ‘in motion’. Powered by four long-lasting standard D-cell batteries, this next generation of automated, touchless dispensing system helps reduce the number of service visits and minimizes waste, saving you time and money. enMotion is a sleek solution to an age-old problem – how to provide a genuinely hygienic way for people to dry their hands, with low waste, cost and maintenance. The design of the touchless dispenser is contemporary, and its features include adjustable sheet lengths, soft, absorbent towels made using HydraTek technology, adjustable time delay between towels, automatic stub-roll transfer system, lockable dispenser and adjustable sensor proximity.

Available at Bunzl Irish Merchants, call today on 01-8164800.

The uniquely named list of products includes the Paper Jack non-touch towel dispenser, Triple

Willy and Little Joe toilet roll dispensers, the

Soap Susi non-touch foam dispenser, the Freddy Air

Freshener dispenser, Tricky Ricky shower gel and hand-

wash dispensers and, of course, the Polly Dolly toilet brush.

is a service company committed to supplying innovative hygiene products designed to both achieve cost savings and enhance customer facilities.

The Ille Electronic Paper Jack towel dispenser claims to be the most efficient hand drying system available, with patented features including a unique proximity sensor. Using this dispenser, Ille have shown cost savings of 30% over other systems. Similarly, the Ille Triple Willy toilet paper has demonstrated huge savings compared to sheet tissue systems, ensuring zero waste, easy loading, but most of all, no need for loose rolls in the washroom. Operating a nationwide service and delivery system using their own team of installation and service personnel, Ille also provides its costumers with the equipment necessary to refill dispensers etc. without any extra charge.

Automatic Touchless Dispensing

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If a hand dryer doesn’t have this logo on it – it’s not certified hygienic.Other hand dryers are unhygienic. They recycle dirty washroom air, blowing it onto your hands. So we developed the Dyson AirbladeTM hand dryer.

A HEPA filter removes 99.97% of bacteria from the air it uses. An anti-microbial coating inhibits surface bacteria growth by 99.9%.It’s the only hand dryer certified hygienic by independent public health specialists NSF International.

JN. 3

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To find out more or to arrange a demonstration, please callROI: 01-401-8300 UK: 0800 345 7788 or visit us online at www.dysonairblade.ie

3/12/09 4:23 PM C30441_DYS_AB_UK_HIOS-REV-HYGIENIC-AD-340X250_15_4c0s

B R e w

thE SuNNy MuNIch BEER gARDEN I found myself in last summer was unusual — an oddly German reproduction of a Chinese pagoda cast a cool shadow over our table, and a small community of scantily clad Germans, their naughty bits swinging about for all and sundry to see, sachéd past us cool as you like, and much to our bemusement. It was a fine day indeed. After all, I was in the Englischer Garten: a part of Munich that defies German functionalist stereotyping, but rather embraces the eccentric nature of such a complex city.

Capital of the Free State of Bavaria, Munich is known not only for its fondness for beer, but for its purist approach to beer production — until the late 1980s ingredients were limited to hops, barley and water. This is a town that takes beer very seriously — allegedly Bavarians drink, on average, 170 litres of the fine stuff each year. It’s not surprising that it’s the home of Oktoberfest, and that there is such a wide variety of fantastic brews being produced there.

However, despite Bavaria’s impressive credentials of one of Europe’s first brewing centres, in Ireland there still remains a limited selection of Bavarian beers on offer, and those we do have have only really caught the public’s attention relatively recently. Casual beer drinkers across Ireland would probably be most familiar with Erdinger, which is produced in a

town called Erding (no surprises there, then), just outside Munich. Over the last number of years, the recognisable logo has cropped up above the doorways of many Irish pubs, and it’s being made increasingly more available on tap as an alternative for those who wish to try something a little bit different.

Being a weissbeer, Erdinger is immediately set apart from what the regular John Pint would order — its cloudy golden colour may cause an initial raised eyebrow amongst the uninitiated, but upon sampling the crisp and fresh taste, it is also sure to raise a satisfactory smile. It’s a novelty amongst the predictable selection of old favourites, and its provision of a different and tasty experience for the senses has led to its widespread success in Ireland.

German BeersGerman Beers

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And if you have enjoyed a glass of Erdinger recently, you definitely shouldn’t stop there. Another Bavarian brew has been taken up by the Irish pub scene — Paulaner Hefe-Weiflbier Naturtrub, product of the Paulaner Munchen brewery. It was originally brewed in the local monastery to see the monks through that awfully tough and testing time of year — Lent

German BeersGerman Beers(their relief and joy after their first Paulaner—fuelled Lent quickly gave way to horror as they realised that they would no doubt have to give that up the following year as well.) Another natural tasting brew, it has a very recognisable balanced mix of zest, fruity flavors and tang, with a fine aftertaste. Its golden-amber colour and creamy head are incredibly inviting, though its growth on the Irish market can no doubt be at least in part attributed to the clever advertising line “I’ll have whatever he’s having.” It is a beer made for summer — and if we manage to get one this year, the forecast will be all picnic benches and Paulaner for Irish pubs.

And a third for the list! Quality at the Sign of the Friar is the brewing philosophy behind Franziskaner, a Franciscan brewery again located in Munich. Hefe-Weisse Hell, Franziskaner’s popular German weissbeer, has made some headway into the off-licenses and some pubs over here, and is likely to grow as more and more catch on. There are few things in this life more appealing than its logo, which depicts, with great hilarity, a Franciscan friar with an empty beer mug, rubbing his

belly with a satisfied smile on his face! An incredibly fitting emblem from a region that sees beer not as a drink, but as a meal — a concept that Franziskaner carries proudly. The beer is full-bodied, the high proportion of wheat malt contributing to this. It has an even, golden yellow appearance that suggests the fantastic fruity and refreshing flavours and smooth-mouth feel it ultimately delivers. Certainly a brew that will be seen on more pub tables throughout the country over the next few years.

But let me return for a moment to the Munich beer garden. To the tune of some Bavarian brass oom-pah-pah warbling in the background, I became aware of the outrageously long list of varieties on our menu. Something to expect from any central European country with a history of producing craft beers, sure, but this wasn’t even greater Germany — it was only Munich! Bavaria produces nigh-on one thousand wheat beers! We may have Paulaner, Franziskaner and Erdinger, the glamorous new foreigners on the scene, but we ain’t seen nothin’ yet. Time to book a trip back to Munich I think.

bavaria produces nigh-on one thousand Wheat beers! We may have paulaner, franziskaner and erdinger, the glamorous neW foreigners on the scene, but We ain’t seen nothin’ yet.

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I N T e R N A T I O N A L V I e w

Cafés are to Belgium what pubs are to Ireland. You’ll find one on every corner, and everyone has their local favourite where they wile away lazy afternoons. But it’s not often you’ll find a café that serves food as well as food for thought. In Antwerp, the diamond capital of the world, I have found such a culinary gem in the form of the Via Via café.

Located a few minutes walk from the lively Groenplaats and the student hangout Ossenmarkt, Via Via is located in the middle of the city’s Old Town. The outside isn’t particularly eye-catching, and it is obviously very comfortable in its cobblestone surroundings.

Yet behind this quiet front lies a cultural brewing pot; in fact, the Via Via café is part of a global chain of 12 traveller cafés, most of which double as hostels. The philosophy of these cafés is to provide ‘havens of travel information’ that are deeply rooted in local life as well as aspiring to encourage people to travel and explore. Other Via Via locations include Zanzibar, Dakar, Buenos Aires, and Kathmandu. With such exotic and colourful relations, Via Via Antwerp has an obligation to uphold the chain’s lively reputation.

And it does, with ease, charm and grace. For about 11 years, the café has blended worldly touches with local tradition to a T, as exemplified by its diverse menu of Belgian beers, fruity cocktails, and international cuisine.

The seating is spread over 3 floors, and the layout of the café is very open. Plants and ornate objects decorate the nooks and crannies all around, whilst shelves made out of crates house hundreds of travelling books for visitors to read. And in case they get you inspired to book your next trip abroad, the café also offers free wi-fi.

As mentioned earlier, Via Via identifies itself as both a local and an international entity; its philosophy consists of a double concept of broadening horizons as well as fitting in on a smaller scale. Its focus lies on establishing a regular client base, as well as including a wider audience in multicultural activities.

For example, Via Via has been hosting jam sessions twice a month, which will be bumped up to a weekly schedule at the start of next month. At these gatherings, a local violinist leads the jam, and thus far the events have consisted of him jamming with friends and locals. On top of this, the café also offers dance classes, travel talks, and photography courses.

The menu offers plenty of recognisable and tasty international dishes, such as chilli con carne,

spaghetti bolognese, goat’s cheese salad with apple and yoghurt dressing, and a Greek lamb stew. The bar has a wide range of Belgian beer; there are 3 beers on tap per season, 3 artisan beers including Bersalis Trippel, 8 Abbey Beers, 9 varieties of bottled beer, and 7 types of Trappist beer. Also, to cater for some foreign flavours, Desperados and Corona are among the international brews on offer.

And of course a travel café isn’t a travel café without a selection of the finest cocktails - here you’ll find such cocktail staples as Mojitos, Caperinas, and Long Island Ice Teas to sip on whilst you dream (and talk) about your ideal getaway destinations.

Via Via is open 7 days a week, and is the place to go to if you want to be immersed in both local culture and adventurous endevour. It is a treasure hidden in the winding roads of Antwerp, one which you must discover on your own travels to Belgium.

Vive la ViaVia Via Via Antwerpen , Wolstraat 432000 Antwerpen. Tel: 03/2264749

www.viaviacafe.com antwerp.belgium@viaviacafe.com

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Suzanne van der Lingen

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Over the last number of years the Irish market has seen a significant increase in demand for premium continental beers, and Noreast Beers has stepped up to the plate as the exclusive agent for Krombacher, Budvar and Erdinger amongst others. Erdinger Weiss-Bier, a classic, cloudy wheat beer, and the top-selling wheat beer in the world. Since its Irish debut in 1998, Ireland has become the # 1 export country in the world for Erdinger (per capita). Erdinger produces a range of wheat beers which cater for all tastes and occasions, these include Hefe (cloudy), Kristal (clear), Dunkel (dark), Oktoberfest and a delicious alcohol free version. Over recent years Erdinger Alcohol-Free has had a huge impact on the market and has given the entire category a new lease of life. Its brewing process ensures that the unique, full flavour of the beer is not compromised, and its taste in unparalleled.

For all enquiries please contact Noreast Beers Ltd: Tel: 042 93 29858Fax: 042 93 36370

Email: sales@noreastbeers.ie

Paulaner & Paulaner non-alcoholic

Watch out for the Paulaner promotional team landing in a town near you this summer, as Heineken Ireland will be implementing a nationwide rollout with their ‘Paulaner Just Landed’ in pub promotion where bar staff are also set to be in with a chance to win, as they will have the opportunity to enter into an exclusive staff draw to win €250 worth of Trailfinders vouchers.

For further information, log onto,www.internationalbeers.ie

NOREAST BEERS

having arrived in ireland in 2006, Paulaner, Germany’s top selling Weissbier, is known nationwide for its quality and exceptional taste. Paulaner is a 5.5% authentic Bavarian-style wheat beer, naturally cloudy with deep golden tones. It is 100% natural and is brewed with pure spring water and is one of only six beers permitted to exhibit at Munich’s legendary Oktoberfest, as it remains brewed within the old environs of Munich.Paulaner Non-Alcoholic, now also available in Ireland, is a genuinely refreshing non-alcoholic taste experience it has all the flavour of Paulaner, the number one Weissbier in Germany,

without the alcohol. Paulaner non-alcoholic contains malted wheat and barley malt, which generates the

effervescent frothy head so typical of Weissbiers.

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NOREAST BEERS

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e V e N T s

Rathmines Festival The trendy Rathmines festival will be held from Thursday the 23rd of April until Sunday the 26th of April. Family activities during the day include T’ai Chi and Giant Chess, but it’s at night-time that the festival really comes alive. 3epkano score the classics of silent cinema, and Karl Spain (of Karl Spain Needs A Woman fame) brings his hilarious brand of comedy to the weekend. There will be fine wines and tastings running all throughout the weekend, and a chance to meet and interact with like-minded people. More information from www.rathminesfestival.com, or email rathminesfestival@gmail.com

Waterford Festival of FoodFrom the 17th – 19th of April, Waterford will host the second annual South-East festival of food. Following its stellar reception last year, this year promises only to be better. Activities include a tasting trail, cookery demonstrations by Richard Corrigan and Paul Flynn - and not to mention special festival menus in all the restaurants. Children are well catered for too - there are special cake-decorating workshops, and a special ‘Druid Chef’ in residence at Dungarvan Castle. For more information, call 058-20840 or visit www.waterfordfestivaloffood.com

So we have an interesting proposal. Instead of us taking photos of parties and people around the country, we think everyone should start sending them in, and we will print them for you on shiny pages. That way, you get to see your own beautiful face on the hallowed pages of BarFly, and show off your glamorous establishment or event for all to see. It just makes sense. Get snapping!

Inthe Mix

If working behind the bar instead of, say, leaning against it with an air of nonchalance and a vodka martini, is having a detrimental affect on your, ahem, romantic life, we’ve found a possibly ingenious, and potentially hilarious, solution. Cocktail-making classes. But we know how to make cocktails, I hear you cry! Yes, but this class, on Thursday 9th of April in The Ballsbridge Inn, is speed-dating cocktail making. That’s right. Cocktail-making for single people. Now, hold your horses and don’t start your scoffing just yet. Here will be a room full of single ladies and menfolk, all there to learn how to do something you’re already good at! You’ll be the star, the prodigy, leaving the rest for dust! Nothing more attractive than a talent, especially one involving copious amounts of alcohol.

Tickets are €50 including 4 drinks - on sale now from www.accelerdate.ie or email info@accelerdate.ie

Dublin Restaurant Week 2009Dublin Restaurant Week 2009 runs from the 20th-24th April. This is your chance to truly experience the culinary diversity of one of Europe’s finest cities. Take the opportunity to visit some of the city’s newer eateries, such as the brand-spanking new restaurant at the Dylan Hotel on Baggot St. Perhaps revisit old favourites such as Leo Burdock’s in Christchurch: Dublin’s oldest chipper. Or, if the weather is nice enough, grab a picnic from Caviston’s in Glasthule and eat al fresco!

Wine Weekend

Calling all wine buffs! Ballymaloe House

is taking bookings for one of its famous

wine weekends. Taking place between the

24th-26th of April, the weekend will ensure

that all students

leave knowing

their Sauvignon

from their

Chardonnay.

The weekend

costs €435 per

person, and

includes a

welcome dinner Friday evening with wines,

wine course all day Saturday with morning

coffee, lunch and afternoon tea on Saturday,

Gala wine-tasting dinner Saturday evening

and champagne

workshop Sunday

morning. Better

hurry though,

because places sell

out fast! For more

information, go to

www.ballymaloe.ie

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Britvic licensed wholesale has raised the bar in the fruit juice market with extensive innovation in the long-standing Britvic juice brand. Contemporary, clear 200ml bottles, and two new flavours, Apple and Pink Grapefruit, are appearing in fridges around the country. This exciting new range will ensure the brand is highly visible, claims the company, and strong advertising is planned for the New Year. Debbie Vard, On-Trade Marketing Manager, Britvic licensed wholesale, comments; “The juice market has grown by 13% in the last two years and continues to be a very important category to publicans. In addition, the current consumer move towards ‘better for you’ drinks looks set to continue. As the leading brand in the juice market it was key for us to be the first to innovate and inject fresh life into the category.”

Britvic licensed wholesaleclaims over 70% market share of the total juice market.

(L-R)Eddie McDaid, McDaids.Debbie Vard, Marketing Manager, Britvic licensed wholesale. James Connoly, Erne Mineral Water.

(L-R)Yvonne O’Callaghan, Senior Brands Manager Soft Drinks, Britvic licensed wholesale.Geoff Coman, Comans.Finbarr O’Doherty, Commercial Director, Britvic licensed wholesale.

Paul, you are the first such ambassador in this country:

“Yes, I took up the role in January. I actually think it’s a great reflection on the way the cocktail market is going in Ireland that they feel they need somebody in the country representing them full-time.” So bartenders are aware of this, are they seeking training?

“I think both bartenders and bar owners are becoming more aware of the opportunity that cocktails provide. They can make good profits by offering simple and well made cocktails. We are getting a lot of calls looking for training as many bars are now looking for a point of differentiation in a difficult market.”

I hear you are launching a training bar at Edward Dillon’s:

“Yeah! What I hope to do is bring bartenders out there, and I’ll obviously do a bit on the Bacardi story. We’ll go through the stages of production with them where they can taste samples of the molasses used, and I’ve samples of sugar cane with some visuals for them to watch. We’ve also got books from Jerry Thomas’ book back in 1862 up to Dale Degroff’s new book which came out in March, and everything and anything in between! So even some bar managers - guys who would be of a similar calibre to myself who don’t want to hear how to make a Mojito - can sit down and do some research of their own. Alan Kavanagh, another Edward Dillon in-house Mixologist, is a good friend of mine so between the two of us it’s kind of our baby. This training bar was something we didn’t have coming up the ranks. We had to do our own research on the internet and read the books. If we can turn around now and give this to the bartenders it gives them the extra step-up on the ladder rather than the way we had to do it.” Bartenders interested in learning more about Bacardi, working on their cocktail techniques or simply making the best Mojitos in the land can contact Paul for tips and training through their Edward Dillon representative.

Mixologist Paul Lambert (formally bartender for Saba) is now the brand ambassador for Bacardi in Ireland. Representing the country 6 times at international cocktail competitions, Paul came 3rd in the world at the DeKyuper Cup. When he was approached by Edward Dillon late last year and was offered the opportunity to support and train other bartenders in Ireland, he jumped at the chance.

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BRITVIC JUICE SET TO INVIGORATE MARKET