Black Bush Irish Whiskey Bushmills is a smooth and versatile triple distilled blend. An approachable whiskey which has been matured in both bourbon and sherry casks resulting in fresh fruit and vanilla notes. 1608 35ml Black Bush Irish Whiskey 15ml Vanilla & lemon sugar syrup 50ml Almond milk 5ml White... View Article
Bushmills Irish whiskey Bushmills is a smooth and versatile triple distilled blend. An approachable whiskey which has been matured in both bourbon and sherry casks resulting in fresh fruit and vanilla notes. Making friends 40ml Bushmills Original Irish Whiskey 5ml Fernet-Branca Liqueur 5ml Romate Cream Sherry 5ml Pandan leaf syrup... View Article
The Kraken Black Spiced Rum The featured spirit in this month’s signature serve is The Kraken Black Spiced Rum. The Kraken® Black Spiced Rum is an imported rum from the Caribbean blended with secret spices. Named for the sea beast of myth and legend, The Kraken Black Spiced Rum is... View Article
Cuervo Tradicional 100% agave The featured spirit in this month’s signature serve is Cuervo Tradicional 100% agave which is made using the original recipe created by Jose Antonio de Cuervo himself more than 200 years ago. Irresistibly refined, it is carefully bottled to conserve its flavour and finish, making it... View Article
About the bartender Now supervisor at The Jeggy Nettle, formerly the House Pub and Kitchen on Stranmillis Road in Belfast, Mark started out in the trade at sister venue Muriel’s five years ago. He spent his first year at the popular Church Lane bar as a barback, and then three... View Article
About the bartender “I started working in nightclubs when I was 16 and then my first job on the bar was in The Perch,” says Tristan. “I started there at the beginning of the summer a few years ago, and that’s where I learnt a lot about cocktails and speed... View Article
About the bartender “I’ve worked in the drinks trade for about three years now, including two years at Morrisons in Belfast,” says Justine. “Morrisons was a classic bar, so I really started at the beginning, learning all the flavours myself and what I liked and then how to pair them... View Article
About the bartender Hospitality was not intended as an end career for Patrick, when he started out in Ballycastle’s Central Bar working summers and holidays while at university studying biomedical science. He continued to bartend at The Bureau in Jordanstown, “in essence becoming head bartender because I’d been there the... View Article
About the bartender Chris joined The Plough in Hillsborough as a glass collector when he turned 16. “Even though I couldn’t serve cocktails, I was always intensely keen to learn and the older lads like Andrew Carson and Josh McKay took me under their wing and showed great faith in... View Article
About the bartender Starting out in the trade as a glass collector in an Edinburgh nightclub, Felipe worked his way up to bartender, supervisor, assistant manager and finally manager of the venue. Having decided a nightclub environment was not for him, but he enjoyed the creativity of making cocktails, he... View Article
