Irish Pubs Global is spearheaded by Irish entrepreneur Enda O’Coineen it is the global network linking the owners and managers of more than 6,500 Irish Pubs. The 2015 conference theme was ‘Together is better’a truly unique event which was held over three days at the Dublin Convention Centre , open to all working in (and supplying to) the Irish hospitality sector both locally and internationally. For generations, the Irish pub has been the unofficial embassy for ‘Ireland Inc’, a special feature of this year’s Irish Pubs Global Gathering Event was the cocktail challenge sponsored by Dubliner liqueur whiskey, this initiative between the DIT Bar and Beverage Management Studies, Irish Pubs Global and Dalcassian Spirits and Wines Ltd brought together DIT students in a unique cocktail challenge for all the delegates from over 22 countries. Prizes were awarded for three best original cocktail recipes based on Dubliner liqueur whiskey by Lisa Doyle (Brand Manager, Dalcassian Spirits & Wines Ltd) and Johnny Harte (Managing Director, First Ireland Spirits). Mr. James Murphy (Competition Co-ordinator, DIT Lecturer, Bar and Beverage Management Studies, College of Arts & Tourism) congratulated all the DIT students reminding the delegates and exhibitors of the DIT College of Arts & Tourism commitment to providing on-going challenging and innovative bar and beverage management programmes. The Irish Pubs Global Cocktail Challenge winning recipes created by the DIT students were as follows;
Prepared by: Michael Woods (St. Judes GAA Club, Dublin)
Recipe: Muddle 2 wedges of lime with 3-4 mint leaves, add 4.5 cl Dubliner liqueur whiskey, 10cl of ginger ale, 2 dashes of angostura bitters. Stir the contents softly and garnish with a lime wedge, crushed ice and 2 short straws
Prepared by: James Halligan (Forty-one cocktail bar and nightclub, Navan, Co. Meath)
Recipe: 3 cl Dubliner liqueur whiskey, 2cl Galliano liqueur, 2.5cl lemon juice, 6cl cold bitter tea. Method: Shake all the ingredients with ice and strain into a chilled double cocktail glass. Garnish: lemon rose and Dubliner tea bag string.
Prepared by: Oisin Kelly (Toners Bar, Lower Baggot Street, Dublin 2)
Recipe: 4cl Dubliner liqueur whiskey, 2cl Monin Vanilla syrup, hot coffee, fresh cream. Method: Build all ingredients into a heat resistant glass (except the cream), stir well, float cream (lightly whipped). Garnish: sprinkle chopped honeycomb chocolate on top.
cocktails, competition, Irish pubs global, bars, DIT, Dubliner liqueur