Is there anything better than sipping on an expertly crafted cocktail on a summer’s evening? We think not. With that in mind, TheTaste Summer Cocktail Festival takes the hassle out of the hunt for Ireland’s finest shaken and stirred favourites.
With hotspot cocktail bars around the country showcasing their skills with a special cocktail to tantalize our readers’ tastebuds and quench their thirst for innovative new creations, #TasteCocktailFest is not to be missed.
From now until the end of August, make it your business to sample and sip as many creative concoctions in our exciting festival line up as you can – cheers!
New Market Chaplin – €10
– Liberties copper alley
– Apricot liquor
– Violette liquor
– Lemon juice
– Apple juice
– Garnish of caramelized apple fan on the rocks
Zozimus Bar is named in honour of Michael Moran (aka Zozimus), the balladeer and poet who in the early 19th century entertained his public in the streets of Dublin.
This stylish new hotspot was voted Best New Cocktail Bar at the ICCA Irish Craft Cocktail Awards 2016 and Best New Bar at the Sky Bar Awards 2016. Zozimus is located on the ground floor of Centenary house, Anne’s Lane in Dublin, capturing the vibrant and artistic spirit of the area.
Zozimus tempts cocktail lovers with a bespoke menu of handcrafted libations created by renowned mixologist Pat Thomas.
The bar menu features an expansive collection of small-batch spirits, a universal wine offering and a selection of classic and modern cocktails that highlight market fresh ingredients. Signature sips include refined twists on classic cocktails inspired by the bards of Ireland, developed by our creative mixology team.
Moving from the Vintage Cocktail Club to take the helm at Zozimus in June 2016, Pat Thomas is a revered mixologist who will represent Ireland at the Diplomatico Rum World Tournament in Venezuela this year. “I love to create drinks and to work with new flavors, but working with the team here at Zozimus creating new seasonal menus and drinks for different events and competitions is a real treat”, says Pat.
Regarding the process behind developing new cocktails, Pat points out that a lot of bartenders use “flavor mapping and webbing and a technique called flavor bouncing to create drinks.” He adds that often people feel intimidated about the idea of inventing a drink, but “all it takes is a bit of familiarity with the products, a belt of inspiration and the willingness to try, and you never know where your taste adventures might take you!”