Photography by James Gabriel Martin
With impressively considered offerings that focus on storytelling and provenance, Dublin-based cocktail haven Bar 1661 continues to prove itself as a heavy-hitter in the world of mixology and modern drink creation. Their We Call This Power cocktail menu has just been named a Top 10 nominee for World’s Best Cocktail Menu for the second year in a row. James Gabriel Martin of Leviathan caught up with owner Dave Mulligan and the team to explore why the bar has resonated so strongly with fans at home and abroad.
On an unassuming corner of Green Street in Dublin’s north inner city, just across from the small but charmingly Victorian Saint Michan’s Park, stands Bar 1661, currently the most talked about cocktail bar in the country.
The dark façade contrasts with the summer sun as I step inside the door. The space is sleek and tidy, cool and calm without being overly contrived or curated. Natural light streams in and dapples the wooden tabletops, leather-wrapped couches and tweed-covered bar stools. I’m greeted by owner Dave Mulligan who welcomes me in. We chat as I get set up to take some photos of the space and the offerings, and I’m struck by the fact that despite it only being five o’clock on a Tuesday and the bar has just officially opened for the day, it’s filling up fast.
I hear diverse accents surrounding me as I begin to snap some shots. There’s groups of Americans reacting gleefully to the welcome drinks, European tourists who had the bar on their list of must-dos, and repeat local customers who were clearly already well-versed in what the menu offers.
“I think we speak to people because of our focus on design, ethos, concept and storytelling. I believe the drinks are only about 25% of it. Our mission hasn’t changed in the six years that we’ve been open. We’re here to promote Irish poitín, Irish products and the positive side of our drinking culture through the medium of cocktails. Staunchly Irish and fiercely independent is kind of what we live by,” Dave tells me.
That certainly reflects in the menu. One read of it shows that Bar 1661 does indeed place huge value on using a range of diverse brands of differing sizes, with lots of the drinks highlighting smaller producers. “A lot of people from overseas may look at our menu and not have a clue what any of these things are, but they are interested, and they want to try it. There’s some niche stuff on there,” Dave adds.
This approach has clearly paid off, with the bar’s latest menu, “We Call This Power”, having just been announced as one of the top four in the world at the prestigious Spirited Awards by the Tales of the Cocktail Foundation. The crew is set to travel to New Orleans next month for the finale, where it could very possibly scoop the top prize, despite being up against some of the most celebrated bars in the world from Sydney, Singapore, and Edinburgh. Dave describes the menu as a celebration of all the partners, suppliers and people who have played a role in making the bar what it is today. Bar 1661 was also named Innovator of the Year at the 2025 Irish Restaurant Awards.
For those looking to get a truly immersive taste of everything the bar has to offer there is the option to take a tour of the entire 28-drink menu with intimate ten-person group tastings being led by the bar team. Cocktails are served in mini format with matching glasses, ice and garnishes in the same manner as the full menu drink, and are presented with information behind the partnerships, techniques, styles and names. Flights of non-alcoholic cocktails as well as shared food for the table are also served.
Island Donne
Parts Unknown
I get to sample a handful of the drinks. First their signature cocktail, the Belfast Coffee, and with it the aforementioned poitín makes its first appearance. Formerly referred to as Irish moonshine, this spirit was traditionally distilled in small pots (hence the name, a diminutive form taken from the Irish word pota meaning pot), and is typically made with grains, cereals, whey, sugar beet, potatoes and molasses. Another fun nod to history is the fact that the name Bar 1661 comes from the year that the spirit was banned in Ireland. For the Belfast Coffee it is paired with high-quality cold brew, demerara sugar, thickly whipped cream and a grating of nutmeg. It’s delicious and satisfying and very well balanced.
Next up is the Parts Unknown, their take on a spicy margarita of sorts. It includes Bán Poitín (also owned by Dave Mulligan and made in Echlinville Distillery to his specification), Don Julio tequila, grapefruit, pineapple, mulberry, lime and chilli. Crushed salted blue tortilla chip rims the glass.
The team is a shining example of efficiency, with a laid-back professionalism that perfectly strikes the balance between being attentive and warm and streamlined without any fuss. Dave himself has over 20 years’ experience in the drinks industry, having previously worked in New York and London. In 2020 he launched Craft Cocktails, a premium bottled cocktail brand, followed by Little & GREEN, the world’s first canned poitín range. Last April saw the opening of The Sackville Lounge, a sister bar off Capel Street that aims to bring back the glamour of going for a drink in a capital city.
“We have enjoyed wonderful support from Irish people. We have also found that with international travellers we get a lot of repeat business. People are looking for an authentic Irish experience that also reminds them of the craft cocktail bars they may already be familiar with. In that way we tick a lot of boxes for them,” Dave says.
I try the Island Donne, made with Teeling Small Batch Irish whiskey, Valentia Island Vermouth, Kinsale Mead, umeshu, mango, ginger and white wine. It’s refreshing, slightly fruity and complex. A large monolith of ice speckled with delicate dried flowers sparkles in the glass. The City Within is also presented. Their take on the classic Manhattan, this cocktail layers Jameson Pot Still with Michter’s bourbon, sweet vermouth, oloroso, fig, almond, and rose. It’s an impressive display of drinks that are equally refined as they are fun.
Before I leave, Dave shows me three sherry barrels that he has tucked away in the back. He has been experimenting with filling them with cocktails to season. Not one to rest on his laurels, he’s currently working on what he describes as the world’s first cocktail-finished whiskey, which he hopes to release in the coming years in a very limited capacity.
Finally I ask Dave for some secret industry advice for at-home cocktail enthusiasts looking to up their game.
“Ice. It’s all about ice. When you think you have enough, triple it. I always suggest people get a silicon baking tray for their freezer and rotate it continuously. Make a big block, double bag it and smash it up. Refill and start again. On what drinks to make, I always recommend people to stick to the tried-and-true classics, ones you know and love and stick with three to four ingredients, don’t over complicate it,” he says.
Photography by James Gabriel Martin.
This article was originally published in June 2025.