In the 1930s-style surroundings of The Sidecar at The Westbury, you’ll find Dublin Unfiltered: 18 reimagined new cocktails inspired by Irish photographers …
“We’re really proud to introduce our new Dublin Unfiltered menu,” Oisin Kelly, Bar Manager at The Sidecar tells me. “Pouring over old images of the city, I was struck by a sense of history and nostalgia, and that’s what lies behind the flavours of each cocktail we’ve created.”
These images include a Guinness barge heading down the river Liffey approaching the Four Courts, c.1955, in addition to instantly recognisable John Hinde postcards of the airport, zoo, and O’Connell Street at night from the 1960s and 1970s.
There’s also archive photographs by Kevin O’Farrell of Blackrock swimming baths, and of a musician and his dog in the Iveagh Gardens taken by Thomas H Mason; a photographer, naturalist and optician who indulged his passion for photography in the early 20th century. This particular image inspired the new Hair O’ The Dog cocktail made with a mix of Black Tears Rum and Myers’s Rum with pêche de vigne, cardamom, mandarin and pineapple soda.
Keeping Afloat, made with Malfy Gin Originale, Martini Bianco, limoncello, basil leaf, lime and soda, is a nod to a snap of a barge passing through a lock on the Grand Canal in Portobello, taken by Elinor Wiltshire. She was a close friend of Patrick Kavanagh who documented everyday Dublin life and political transitions.
New Trick, made from Don Julio Blanco, grapefruit, Lillet Rosé, Rosé Crémant Cordial, lemon, egg white and Peychaud’s Bitters, is a pretty serve inspired by John Hinde’s epic postcards. “I love the garnish,” says Oisin. “We printed 32 classic images of Dublin on edible paper discs to place on top.”
Roll The Dice, a mix of Teeling Single Malt Whiskey, Disaronno, Amaro Montenegro, Amer Picon L’Orange, pineapple, coconut, demerara and chocolate bitters, is inspired by Thomas McGinty, aka The Diceman, a much-loved street performer and activist known for his creative costumes and slow-motion walks.
As for his favourite cocktail, Oisin says, “It’s hard to pick a favourite drink, but Herd It On The Tramline is a beautiful Whiskey based drink using Tullamore D.E.W 12 years, Longueville Apple Brandy, Cidona cordial and cider. We wanted to capture the nostalgic taste of sparkling apple drinks. This was interesting because, when we were developing it, some of the team had never tried Cidona! The goal was to recreate that flavour and bring in the nostalgic element. The cordial itself contains fresh apples, so when we finish creating it we are left with a paste. This paste is spread out on parchment paper and dehydrated to become a garnish for the drink, adding a sustainable element.”
“Barrelling By is another drink I’m proud of. It was created when we discussed having a similar drink to a Black Velvet, and trying to find our own unique way to serve a modern twist. We started by creating our own Guinness and blackcurrant sorbet. Traditionally, blackcurrant is added to Guinness to sweeten it and make it more accessible. Then we scoop this into a beautiful coupe and cover it with Crémant before topping it with Monier Blackcurrant wine from Wicklow, and a sprinkle of white chocolate. This is a far more fun and inviting way to try a Black Velvet, and adds the element of intrigue and fun to our menu.”
Need to know: Guests can also purchase a case-bound hardback copy of the Dublin Unfiltered menu for €35. @westburydublin @thesidecardublin
SEE MORE: An Inspiring Lunch At The Westbury