Dublin’s award-winning Bar 1661 has launched new cocktail menu, We Call This Power, described as ‘a freewheeling celebration of the bonds of collaboration, community, and, of course, cocktails,’ and paying tribute to BAR 1661’s partners and producers.
This article was originally published in the Autumn 2024 issue of Hospitality Ireland Magazine, in October of 2024.
Since opening in 2019, BAR 1661 has built on its commitment to community, using the bar as a shared platform to shape drinks, businesses, and social spaces. Integrating
with the neighbourhood, the bar embraces the local Dublin 7 spirit.
The new menu features drinks grouped into three sections: People Centred, Drinks Business, and Enriching Practice.
There are cocktails such as Backbone (Boatyard X BAR 1661 gin, Regal Rogue Lively White vermouth, Sauternes, lemon, thyme, passion fruit, green tea, elderflower; €15), which recognises the team at Boatyard Gin and their dedication to sustainability and ethical practices;Twin City (Keeper’s Heart Irish-American whiskey, Blackwater poitín, Bacardi Ocho, amaro, cacao, banana, amontillado, carob; €15), which highlights the global reach of Irish innovation, bringing together the best of Irish and American whiskey-making traditions in a new-world style of whiskey; Refraction (Killahora Verbena, 1848 apple brandy, Bulleit rye, fino, pear, quince; €15), which shines a light on the everyday glass artistry of Arrow, which supplies the bar’s beautiful glassware; and White Oak (Egan’s Vintage Grain Irish whiskey, Lost Irish whiskey, pear, fig, white port, sour grape, lemon peel, cinnamon; €15), which pays tribute to the craftmanship of Oakheart & Co, which created BAR 1661’s once-off custom-made furniture and fit-out.
There are also plenty of non-alcoholic options on the new menu, including Chez Nous (Noki & Co. non-alcoholic spirit, mango, lemongrass, white chocolate, lime; €10) – a nod to BAR 1661’s recent work with Butlers, for which it crafted a series of chocolate-centred drinks for the Irish chocolatier’s first chocolate cocktail bar, at Abu Dhabi Airport.
Dave Mulligan – founder of BAR 1661, its craft cocktails, and poitín brand Bán – talks to Hospitality Ireland about his ethos and journey.
Dave, please tell us about the way that cocktail-making has changed in the last five or so years.
Like food, cocktails are always going to evolve and follow trends. As access to equipment, education, and the crossover into the culinary world has grown, so too has the industry.
Globally connected via wider opportunities to travel and social- media platforms, styles and techniques are now being shared across the world at a volume we have not seen before.
What are the customer expectations of cocktails now?
A lot has changed in terms of expected standards in recent times, particularly in Ireland. Guests have gotten used to high-level garnishes, ice and glassware, and can spot the value in a drink. Given pricing is fairly flat across the industry, they seem to rather seek out experiences than value mixed drinks of yesteryear.
What spirits are having a moment now?
We’ve just launched our new 28-drink We Call This Power menu at BAR 1661 and are still at the daily spot-check stage – one of the more enjoyable parts of the job. Obviously, we have lots of poitín in the mix and have done some really creative things with Irish whiskey.
What are the more unusual ingredients that you add to cocktails?
Over 50% of our cocktails are with a poitín base. Focusing on six brands for our new menu, the category has a long way to grow before it starts being considered mainstream.
What makes a great cocktail?
Layers, depth, balance, and a talented bartender to make them.
Where do you get your inspiration?
My family and my team are my big drivers. Being a father, I obviously want to provide the best I can at home. In business, seeing my team work as hard and as passionately as they do keeps me driven to push the bar to new heights – a double-edged sword for us all, as the more we want to achieve, the harder we have to work.
Please tell us about the value of events such as cocktail and bartending competitions.
I look forward to closing this chapter in bartending history. Five-star venues take a huge collective team effort. While I’m always happy to see a team member or young bartenders succeed, it’s become too about the individual and presents a poor version of what professional success looks like. The idea of an external, normally multinational company distracting team members from their core roles and goals can have knock-on effects to the wider group.
While I value the relationship between bars and brands, I would rather see this budget invested into educational programmes, sponsored work placement exchanges between international bars, and team- building activities.
What challenges are you seeing within the industry at the moment?
The greatest challenge we have is venues understanding that the world has changed in the last five years, and we are not expecting it to return to the way it was. Consumers want value or memorable experiences.
With recent increases to the cost of socialising, people are not OK with average food, average service and average drinks. The consumer is driving the changes, and if you are not focusing or evolving with their needs, the outcome does not look good.
What’s your signature cocktail?
The Belfast Coffee. It’s my signature, BAR 1661’s signature, my poitín brand Bán’s signature, and the signature drink for the category as a whole. I’m very proud to see it popping up on the menus of bars and restaurants around the country – a recipe we are always willing to share.
