Craft beers & cocktails @ ely – Part 2

With the summer drawing to a close, we thought that we would recommend one beer for the rain and one for the sun. On reflection though, we know that sometimes, we only choose to drink because of what the weather was like outside. We believe that the weather should never influence your decision to drink beer, however, it does have a profound effect on beer consumption!!!
We also think a timeless classic like the Whiskey Sour is a great option. Did you know that this is one of the first cocktails ever documented? One of these should be ordered before you start on the beers and, if possible, when you’ve finished!

So if you’re finishing work and looking for something to quench your thirst or just chilling at home relaxing, then look no further than these…Enjoy!

ChimayChimay Blue – 9% abv €7

The Chimay Blue Cap, “baptized’ is a dark Trappist beer with a powerful aroma, the complex flavour of which improves across the years. It was first brewed as a Christmas beer. This beer is the the best of the chimay range, IMO.
It is 9% in ABV, but to taste it you wouldn’t think it. It’s smooth, well balanced and really tasty. The beers they produce in this style are smooth and sweet and not like the punchy pilsner style that they produce in Germany that are generally brewed for refreshment. Tryu one of these with a cheese board with honey. Delish!

Food Pairing: strong cheese and smoked, salty meats.

 


 

GrozetGrozet – 5% abv €6.5

Grozet was immortalized by such Scots literati as Sir Walter Scott, Jas Hogg. (The Ettrick shepherd) and Robert Burns who considered it a most convivial drink.
Brewed with lager malt, wheat, bog myrtle, hops and meadowsweet then secondary fermented with ripe Scottish gooseberries.
A pale golden beer, with a refreshing fruit aroma, clean palate, fruity wheat flavour and crisp finish. A good beer to try if you drink Carsberg, it has the refreshment with a little more malt and a crisp finish with more interesting hop flavour. Recommended with, light foods, pastas and salads.
Drink well chilled in a tall glass.

Food Pairings: chorizo & saffron anancini, garlic Mussels

 

 


 

IMG_8959Whiskey sour

August 25 is actually Whiskey Sour Day but in my book, every Friday should be Whiskey Sour Day!!!
A very simple recipe of whiskey, lemon juice and sugar (and further more egg white and angoustura bitters), the whiskey sour is probably the best cocktail out there.
Everyone who dabbles in a couple of cocktails from time to time, will have definitely come across this gem. It’s power is relentless, and it’s pleasure is unfounded!
I’ve had many around the world with all sorts of varying types of Whiskeys, sugars and recipes and I still feel that Derek Brown’s, a former ely collegue has shon me the best.

Come down and critic for yourselves.

Barry Rowan

tips, tipples & table talk – Week 13

We are thrilled to kick off this week’s tips, tipples & table talk with some great news! As well as this, we have a heartwarming-ly delicious brekkie recipe for that brunch dish with a difference. People often ask us about decanting wine, whether it’s worth the time and effort so this week we’ve got a few tips for you on when you decan… and when you decant (sorry).

Enjoy!

Table Talk of the Week: Food & Wine Magazine Awards

“This year’s winner was one of the first places in Ireland to take wine by the glass seriously and still manages to lead in this area, most notably this year, for the stand it has taken on wine pricing. A leader rather than a follower.” – Food & Wine Magazine, Restaurant of the Year Awards 2014

food and wine awards 2014

We, at ely, are delighted to have been awarded Best Wine Experience in Ireland at the Food & Wine Magazine Awards on Sunday. The award was in recognition, not just of our wine tasting education and wine lists, but also our extensive selection of wines by the glass and “inspirational” pricing.

We would like to take this time to say a massive thank you to everyone at Food & Wine Magazine for the much appreciated recognition, to all of our staff for their incredible hard work, and a special thank you to all of our amazing customers for their continued support.

To see more on ely’s wine value price promise (as covered by Forbes) click here.

ely erik&michelle

Tipple Tip of the Week: Decan or Decant?

In our opinion, it’s always worth decanting a wine, irrespective of the cost and there is actually, quite little effort involved! You don’t actually need any special equipment to decant. The only exception is when it comes to a very old wine – its delicate structure may disintegrate when exposed to too much air, so it’s best served straight from the bottle (and poured slowly).

Decanting Wine 3

Follow the guidelines below to make the most of your wine:

  • Leave your bottle standing for at least an hour before you open it, it helps the sediment fall to the bottom of the bottle.
  • Decant your wine – even if you just have 10 minutes before your pizza’s ready, it’s still worthwhile.
  • Either buy a decanter (you don’t have to spend too much), or use any good-sized glass container – a jug or a vase works fine.
  • Pour gently and steadily down one side.
  • Leave to sit somewhere cool until you’re ready to drink it.
  • Remember you can a decant full-bodied white wine, too – especially if it has spent a long time in the fridge.

Learn more about wine in a fun and informal way at an ely wine tasting experience

decanting wine

Taste Tip of the Week: Eggy Bread with Strawberry Jam & Clotted Cream

Growing tired of the usual breakfast fry (“never!” we hear some of you cry) or just fancy a change? Sometimes the simplest dishes create the fondest memories. An unbelievably simple, yet great, Sunday brunch favourite from us here at ely.

eggy bread 1

What you need:

  • 4 organic eggs (yolks only of 3, and 1 whole)
  • 250ml milk
  • 8 slices bread (a doughy white bread works well here)
  • 40g unsalted butter
  • 200g strawberries
  • 150g caster sugar
  • 1 tub clotted cream, to serve
    Serves 4

How We Do It:

  • Whisk 3 egg yolks and 1 whole egg together with the milk.
  • Soak the bread in this mixture for a few seconds, then fry in butter until golden brown, allowing 10g butter per 2 slices bread.
  • Ensure you wipe the pan clean each time to avoid burning the butter.
  • To make the jam, wash the strawberries and remove the stalks. Cut into quarters.
  • Place the sugar in a pot with 3-4 tsp water.
  • Heat gently until the sugar dissolves, then add the strawberries.
  • Simmer for 10-15 minutes. Mash lightly with a fork and leave to cool.
  • Serve the fried bread with the cream and jam on the side, and a pot of your favourite coffee.

Enjoy alternative twists to classic heartwarming dishes at ely bar & brasserie.

eggy bread collage

 

 

tips, tipples & table talk – Week 12

We’ve got two amazing recipes for you in this week’s tips, tipples and table talk. One is a scrumptious Strawberry & Citrus Sangria, which some do say is the wine lover’s answer to strawberry daiquiris and the other, features the 200-year-classic Pernod adding a delicious twist to the classic mussels accompaniment. We also give you a little insight into our old friends and “Craggy Island” neighbouring farm, The Mc Cormacks who now run “Tea at Father Teds”. Up with that sort of thing.

Tipple Tip of the Week: Strawberry & Citrus Sangria

Although we’re reaching the end of the sunshine season, we’ve still got one or two summery drinks recipes up our sleeve! Some of you may have had the pleasure of visiting Spain this year but for those of you who haven’t, enjoy this fruity and sweet taste of Spanish Sangria, in only 4 steps and all without having to leave your house.

strawberry sangria summer fruits

What You Need:

  • 1 btl Rioja
  • ½ measure of Cognac/Brandy
  • 1 measure of triple sec
  • 1 ½ measures of fresh orange juice
  • 6 tablespoons of sugar
  • 1 cinnamon stick
  • Soda water
  • 1 punnet of strawberries
  • 6 tablespoons sugar
  • 10 slices of lime, 10 slices of lemon, 10 slices of orange

How We Do It:

  • Cut the strawberries, mix with sugar and let sit for 4 hours.
  • Mix all other ingredients in a bowl, cover, and refrigerate for 4 hours.
  • Mix the strawberries with the refrigerated mixture
  • Add ice and fruit, serve and enjoy.

Enjoy specialty cocktails at ely bar & brasserie, IFSC, Dublin 1. 

dsc_2086

Table Talk of the Week: Father Ted’s Farm

Father Ted’s house is an organic farm neighbouring the ely family farm  in national landmark, The Burren, Co. Clare. Long time friends of ely, Patrick & Cheryl Mc Cormack supply each of the 3 ely restaurants with their suberb organic Burren lamb. Fans will recognise the house as the location for the extremely popular “Father Ted” television series.

lamb

Joe Mardis, the location manager for the series, has family connections in the area and while having a drink with friends from the locality they came up with the idea of setting the series in the Burren. The experience was a very positive one for the Mc Cormack family, the show brought a lot of fun and income to the area and many locals featured in the series.

FthTed3

You can now enjoy ‘Tea at Father Teds, which includes all home baking using only organic ingredients. Patrick Mc Cormack, a wonderful speaker, tells the story of the family’s Fr. Ted experience, the history of the house, providing guided walks of the farm and recommend other places to visit and things to do in the locality.

Learn more about the Burren, Co. Clare and the organic ely family farm here.

craggy island lamb

 

Taste Tip of the Week: Mussels with Fennel & Pernod

Adding Pernod, the French liqueur, to traditional steamed mussels gives them a deliciously gentle sweet flavour. This recipe offers a refreshing alternative to the popular dish of mussels with white wine and cream sauce.

A Note For The Cook:

Scrub the mussels first in clean water to remove the barnacles and pull off any beards. It’s much easier to do this if you take 2 mussels and use the pointed end of one to clean the other. Check if an open mussel is safe to eat by tapping it gently on a counter top. If it closes easily, it’s ok to eat. If it remains open, discard.

ely card musselsWhat You Need:

  • 1 fennel bulb with leaves, diced
  • 1 shallot, finely diced
  • 1 tbsp extra virgin olive oil
  • 800g-1kg fresh mussels
  • 100ml pernod
  • 150ml cream
  • ½ lemon, sliced, to garnish
  • flat-leaf parsley, to garnish

Serves 4

pernodHow We Do It:

  • Prepare the mussels (see note for the cook, above).
  • Sauté the fennel and shallot in a small amount of oil over a medium heat.
  • When they have softened slightly, add the mussels and leave for 1 minute, then add the pernod.
  • Flambé the pernod, then allow the alcohol to reduce. Add the cream and reduce again until the mussels are just coated.
  • Serve in a large bowl garnished with lemon slices, fennel leaves, sprigs of flat-leaf parsley  if  you like.

Enjoy fresh delicious seafood in Dublin’s iconic wine bar, ely wine bar, 22 Ely Place, Dublin 2.

craft beers & cocktails @ ely – Part 1

Craft beers & ely cocktails by Barry Rowan bar manager at ely gastro bar on Grand Canal Square.
With these hot summer temperatures in Dublin, the first thing most people think of when deciding what to drink is a throw up between a glass of rose, prosecco or a pint bottle of Bulmers.

Here’s a look at what else to order…

hollowsHallows and Fentimans Ginger Beer.

Look this beer up on websites such as ratebeer.com or beeradvocat.com and it will score horrendously!
Folks on there have no time for such products such as Hallows Ginger beer.

One reviewer called it a sweet “alcoholic ginger lemonade“. They do not consider this to be a beer.
I don’t either, it is so much more. I would call this more of an “alcoholic ginger lemonade” than a ginger beer. Served with a glass of ice this is one of the most refreshing drinks out there.

The punch of ginger is certainly a winner and served with a slice of orange it will cool you down in a matter of seconds.


image3Frozen margarita.

The Margarita is one of the easiest and delicious cocktails out there. Tequila, Cointreau, lime juice and sugar.

The cocktail, served with a salted rim is one of the most iconic, refreshing and brilliant cocktails ever to exist. Just pop the lot in a blender, with ice and you have yourself a frozen margarita!

We have been selling them at ely by the glass or in 1ltr jugs down here and they have been going down a treat. Order one of these on a hot summer’s day and I swear, you’ll be asking yourself why you’ve never done this before!

For more cocktails and craft beers visit elywinebar.ie

tips, tipples & table talk – Week 11

“Coffee is the new craft beer” a colleague of ours stated matter-of-factly over the weekend, referring to current trends in Dublin. Whether this is true or not, the days of your only coffee options being ‘black’ or ‘white’ are long gone. Conscious of this, we’ve got a few ground rules for making great coffee at home. This week’s tips, tipples & table talk also discusses a mouth watering list of alternative options to the traditional wedding cake (warning: drooling may occur) and we give you a superbly simple lasagne recipe, featuring basil, the ultimate summer herb.

Also, as we’re coming into the last few weeks of summer, we’re offering a complimentary plate of organic smoked meats when you order any bottle of wine over €30 at ely wine bar, 22 Ely Place, Dublin 2. Available until Sept 1st, see the wine list here.

Enjoy everyone!

Table Talk of the Week:  5 Alternatives To The Traditional Wedding Cake

Wedding cakes are the most traditional desserts to serve, but we know as well as you do that wedding and post-nuptial celebrations aren’t always traditional! Sometimes, a wedding cake just isn’t for everyone. As a substitute, couples are choosing to serve unique treats that reflect their taste. Whether you’re skipping the cake completely or searching for an additional dessert option, this week’s Table Talk of the Week will hopefully satisfy any sweet (or savory) tooth.

cake

  1. Say Cheese – Perfect with wine, a cheese wheel wedding cake alternative is a great one for cheese lovers and those who want something savoury. Why not use locally produced artisan cheeses, or perhaps a cheese from that beloved vacation you once took in France?
  2. Cake Pops – Move over cupcakes, these little bite sized pops of icing covered cake balls are becoming increasingly popular with wedding parties. No need to fight over favourite flavours, simply get a bunch made in a variety of flavours to suit your tastes!
  3. Marriage Macarons – Incorporate a little taste of Paris on your special day. Sweet and sophisticated, these little delights can also be tailored to match the colours of your wedding theme.
  4. Holy Crêpe – Layer crêpes/pancakes, cover in syrup or lightly dust with icing sugar for a deliciously indulgent alternative to the classic cake.
  5. Bare All – Step 1, order a classic and plain (nude) wedding cake of your choice. Step 2, pick up some simple or lavish cake decorations from any good cookery supply store. Step 3, go to town and customize away! Why spend hours trying to talk your vision through with a cake designer? Great for a bit of bonding time with your partner (or with family and friends), have fun with your cake and decorate it any wacky way you choose.

Looking for understated elegance? Ask us about holding your special day at ely wine bar or ely bar & brasserie. We also do wedding desserts!  

wedding cake alternatives collage

Tipple Tip of the Week: The Ground Rules of Great Coffee

Bathing in coffee grounds fermented with pineapple pulp is a traditional Japanese therapy for reducing wrinkles and improving the skin. While we don’t suggest that you try this at home, we do believe that a perfect cup of coffee brings great benefits! We also think that the enjoyment of a meal can depend on the quality of the coffee that comes afterwards.coffee

Make Great Coffee at Home:

  • Always start with fresh, cold water.
  • Water should be heated to 92º-96ºC. It should not be boiled.
  • Ensure coffee is fresh. It is a perishable product. Once opened, store in an air-tight container to preserve its freshness.
  • Be generous with coffee. Allow approx 7g (¼ oz) for every 180ml (6fl oz).
  • Serve as soon as possible. Never reheat or leave on a hot surface for too long.
  • No matter which equipment you’re using, keeping it clean – to remove the oily residue left by the coffee – is a key factor in the art of making the perfect cup every time.

Enjoy specialty coffees, organic teas and homemade desserts at ely bar & brasserie, IFSC, Dublin 1. 

ely bar & brasserie.2.

Taste Tip of the Week: Pesto Lasagne

Homemade pasta is easier to make than you think and the lovely, fragrant scent of basil is one of the delights of summertime. This delicious, not just for vegetarians, lasagne makes the most of that favourite herb.

pesto lasagne collageLasagne Sheets

What you need:

  • 350g good Italian flour, plus extra for dusting
  • 2 eggs and 3 egg yolks (all large)
  • pinch of fine table salt
  • 1 tsp olive oil
  • 1 tbsp tepid water (or more if needed)

Serves 6

How we do it:

  • Put the flour, eggs and salt into a food processor and blitz until the mixture resembles coarse crumbs.
  • Add the olive oil and blitz again briefly until the dough starts to come together.
  • Add the water, being careful not to add too much – you need to make sure the dough does not become too sticky.
  • Blitz again, then tip into a bowl and knead together for about 2 minutes.
  • Turn on to lightly floured surface, wrap with cling film and leave aside to rest for half an hour in fridge.
  • Then, cut the dough into two pieces and work with one at a time. Roll out the dough thinly on a lightly floured surface and feed through the pasta machine several times until it is about 1mm thick. Store the sheets under a damp cloth while you are working.
  • When ready to use the pasta, cook the sheets in boiling, salted water for about 2 minutes.
  • Drain and use immediately, or put into iced water for 5-10 minutes.

lasagne sheets 2

Pesto Lasagne

What you need:

  • 400g lasagne sheets (see above)
  • 1 quantity pesto (See our pesto recipe here), doubling the quantity of basil to 400g
  • 250g tub ricotta, drained
  • 3 large, ripe tomatoes
  • 50g parmesan cheese, grated
  • 50g pine nuts, toasted
  • 1 bunch of basil, shredded
  • rocket leaves, to serve

Serves 6

How we do it:

  • Make the lasagne sheets. Preheat the oven to 180°C.
  • Put the pesto (recipe: here) in a large mixing bowl and mix in the ricotta. Slice the tomatoes.
  • Arrange the lasagne sheets in an ovenproof dish, and spread with the pesto mix. Follow with a layer of tomatoes. Keep layering the pasta, pesto and tomatoes, finishing with a layer of pesto mix.
  • Bake for 10-12 minutes, until cooked through. Meanwhile, preheat the grill.
  • When the lasagne is ready, sprinkle with the parmesan and grill for a few minutes until golden.
  • Cut into wedges, sprinkle with toasted pine nuts and basil leaves and serve with rocket salad.

A note for the cook:

The pesto mix can be prepared in advance, but the lasagne sheets should be cooked just before you are about to assemble the lasagne.

For more great recipes, check out our award-winning ely cookbook here.

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