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DRINKS THIRST QUENCHERS AT FIRE NEW DISTILLERY ON
LAMBAY This summer sees Fire celebrating twenty years on Dawson Street with a brand new summer cocktail menu that pulls off the magical feat of turning up the heat, while simultaneously cooling things down. Designed by creative Bar Manager Jordan Williams, the menu boasts a nice selection of thirst-quenching offerings including a bold and bitter Negroni crafted with strawberry and vanilla and a refreshingly classic Basil Spritz, made with a base of Dingle Gin, Bitter Lemon, Limoncello, Prosecco, Lime and Basil. The piece de resistance though, is their take on Irish Summer, a hardcore twist on tradition, comprising 50ml of Poitin, 10ml of Benedictine, four lime wedges and four sugar cubes. Imbibers be warned - it kisses like fire! @firesteakhouse Long a haven for biodiversity and historical preservation, Lambay Island is currently a private wildlife sanctuary and home to a rare ecosystem of grey seals, wallabies, seabirds, and a medieval castle. The island has been owned by the Baring family since 1904, who in more recent times have partnered with Cognac producer House of Camus to create Lambay Whiskey, a unique fusion of Irish whiskey with a cognac cask finish. Now the latest chapter in the story sees the opening of an offshore, off-grid island micro-distillery, where the pioneering whiskey partners plan to produce high-quality single malt whiskey. According to Alex Baring, Custodian of Lambay Island and the Revelstoke Trust, the fundamental objective of the new venture is to set a new path for sustainable whiskey production while contributing to the preservation of the environment and the heritage that surrounds it. Built as a circular, closed-loop system, the distillery reuses resources and minimises waste. As the island has no mains power, the distillery will be powered initially by HVO, a clean-burning diesel alternative, and is working to eventually transition to full energy independence using solar, wind and wave power. Any excess heat generated through production will heat the nearby 15th century castle, while organic Irish grain will be used in the whiskey-making process, with by-products recycled into feed for island animals. Baring says, “Breathing new life into unused buildings and committing to a closed-loop, regenerative system allows us to protect Lambay in a meaningful and enduring way. This is not just a distillery; it is a declaration of intent, for our family, for the island, and for the generations who will follow us.” lambaywhiskey.com QUITE THE FIND – REDBREAST X PICHET Fans of Irish whiskey are invited to join the table at Pichet on Sunday July 6th for ‘Quite The Find’, a carefully curated five course tasting menu that places Redbreast Irish Whiskey front and centre. From the iconic 12 Year Old to the luxurious 27 Year Old, diners will get to explore the award-winning range, as part of an evening of great storytelling and craftsmanship in the company of expert Andrew Dickey. Prepared by Pichet Head Chef Harry Quinn, the special whiskey dining menu kicks off by pairing Croquette of Pig’s Head and Black Pudding, Smoked Celeriac, Date Pureé, and Whiskey Buttermilk Sauce with Redbreast 12, before closing out proceedings with Apple Tart Fine, Whiskey Caramel Sauce, and Vanilla Ice Cream served with the stunning Redbreast 27 year old. In between, the inventive collaborators have also found room for dishes featuring Chicken Liver Parfait, Treacle and Whiskey Cured Salmon, and John Stone Fillet of Beef, matched with Redbreast Lustau, Redbreast 15 and Redbreast 18 respectively. Billed as the perfect Father’s Day gift, we reckon Mothers, siblings and significant others might like it too. Limited tickets: €95pp. Bring your appetite! pichet.com 36