BAR BANDITS
WE ARE WATCHING WHAT YOU DRINK!
Saturday, January 28, 2012
Saturday, July 23, 2011
Friday, May 27, 2011
George T. Stagg a big whiskey
George T. Stagg
Thursday, December 9, 2010
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!
Slainte!
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. www.deverespub.com
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 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."
½ ounce Velvet Falernum
¾ ounce fresh lime juice
1 ounce pineapple juice
Crushed ice
Grated nutmeg and mint sprig, for garnish
Tuesday, November 23, 2010
Negroni
Negroni
"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 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."
¾ ounce Campari
¾ sweet vermouth
Ice
Orange twist, for garnish
Sunday, November 21, 2010
Airmail
Airmail
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 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.
¾ ounce fresh lime juice
1 ounce orange-blossom honey syrup (1 part orange-blossom honey to 1 part water)
Ice
1 ounce Prosecco
Several drops of Angostura bitters
Mint leaf, for garnish