Saturday, January 28, 2012

What a Great Night

Saturday, July 23, 2011

Friday, May 27, 2011

George T. Stagg a big whiskey

George T. Stagg

de Vere’s Pub carries amazing Bourbons and this happens to be one of our favorites!  Part of the annually updated Buffalo Trace Antique Collection, ‘George T Stagg’ takes its name from the one-time owner of what is now Buffalo Trace distillery in Frankfort, Kentucky. During the early 1880s the distillery was in the hands of Edmund Haynes Taylor Jr, who obtained a loan from his friend George T Stagg during difficult economic times. Stagg subsequently foreclosed on Taylor, taking over his company in the process! Distilled in the spring of 1993, the nose of this imposing, high-strength 15-year-old whiskey presents caramel, vanilla, sweet oak and glance cherries. Full-bodied, with plump corn, butterscotch, spicy oak and pipe tobacco on the palate. The long finish featuring oak, toffee, ginger and cherries. 70.3% ABV

You can try this Whiskey at  de Vere’s Pub in downtown Sacramento.

Thursday, December 9, 2010

de Vere’s is going all out this year to bring in the New Years in true Irish Fashion. Bring your family and friends with you to the pub and celebrate the New Years with a great pint, a whiskey toast, and with champagne for everyone.
We will be celebrating the New Years twice this year! We are having a toast to Dublin at 4pm our time or midnight Irish time with champagne and whiskey for everyone! Bring in the Irish N...ew Year with your favorite Irish pub! We will also then be celebrating our New Year’s at midnight with a champagne and whiskey toast for everyone in the pub!

If you want to make a night of it, call us after December first and book a table for you and your friends for an evening at de Vere’s Irish Pub. We will be serving a limited sit down dinner from 7:30 pm until 9:30 pm for people with reservations only. Not only will you have a fabulous multi-course dinner created by our chefs, but you will also then be able to hold onto your table for the entire evening of festivities! (Not all tables are available for the entire night, limited availability please ask about these tables when placing your reservation. $65 per for dinner and to hold the table, if you want just dinner than it's only $50 per person) Our Chefs have been wowing people with their whiskey and beer dinners since we have opened and they are looking forward to making sure everyone has a fantastic and memorable New Years dinner!

We can’t wait to bring in the New Year with all of you!


de Vere's Irish Pub

*** If you want more information about our events, whiskey dinners, St. Patrick’s day or to enter to win a trip for two to Ireland, please go to our website and join our Pub Club Newsletter.

Thursday, November 25, 2010

Chartreuse Swizzle

Chartreuse Swizzle

"The Chartreuse Swizzle is a contest-winning cocktail created when bartender Marcovaldo Dionysos was employed at the Starlight Room. But the drink traveled with him to Clock Bar and (thanks to the Internet) other cities around the world. The base of complex Chartreuse with fresh juices and the spicy clove notes of Velvet Falernum produce a drink that's tropical and holiday-friendly at the same time.

1¼ ounces green Chartreuse
½ ounce Velvet Falernum
¾ ounce fresh lime juice
1 ounce pineapple juice
Crushed ice
Grated nutmeg and mint sprig, for garnish

In a tall glass, combine the Chartreuse, Velvet Falernum, lime juice and pineapple juice. Add crushed ice and stir until the glass is frosty. Garnish with grated nutmeg and the mint sprig and serve."


Tuesday, November 23, 2010



"In other cities, the Old Fashioned or the Daiquiri is the cocktail that bartenders order to test the skill of their peers. In San Francisco, the benchmark cocktail is the Negroni, a classic that suits the local palate with its tendency toward bitter flavors. Many bartenders claim the Negroni is best served at Bix, despite the unconventional style of the drink--being shaken rather than stirred.

¾ ounce Damrak gin
¾ ounce Campari
¾ sweet vermouth
Orange twist, for garnish

In a cocktail shaker, combine the gin, Campari, vermouth and ice. Shake and strain into a chilled stemmed glass. Garnish with the orange twist and serve."


Sunday, November 21, 2010



Beretta was a game-changing venue--the first cocktail-driven restaurant to open in San Francisco. It paved the way for standout spots like Comstock Saloon and Bar Agricole. The latter was started by cocktail figurehead Thad Vogler, who put the Airmail on Beretta's opening drink menu. With dark rum, sparkling wine, honey and mint, this classic cocktail is elegant, refreshing and still one of the bar's top-selling drinks.

1½ ounces aƱejo rum, like Flor de Cana     seven-year-old
¾ ounce fresh lime juice
1 ounce orange-blossom honey syrup (1 part orange-blossom honey to 1 part water)
1 ounce Prosecco
Several drops of Angostura bitters
Mint leaf, for garnish

In a cocktail shaker, combine the rum, lime juice, honey syrup and ice. Shake vigorously. Strain into a cocktail glass and top with the Prosecco. Add the bitters and mint leaf to the top of the drink and serve.