Cask opened in February 2017 on MacCurtain Street in Cork city in a stunning old building in the Victorian Quarter, given a new lease of life. A huge emphasis was placed on restoring and embracing its little nooks and crannies and respecting as many of the original features as possible. Cask is a sister venue of neighbouring Hotel Isaacs Cork and Greenes Restaurant. An experienced and innovative team is behind Cask; an award-winning cocktail consultant Andy Ferreira of Raise The Bar, The team behind Cask embraces energy and creativity with a laidback style.
Cask has been wowing the public and hospitality industry alike since opening in February 2017 for its cutting-edge, seasonal, nature-led drinks menus, designed by manager and accomplished mixologist Andy Ferreira. Andy and his award-winning bar team, which includes this year’s World Class Irish Bartender of the Year winner Carl D’Alton, have a passionate ethos of basing their cocktails around the wild ingredients that grow in Ireland. The team has built a reputation for producing the most creative and innovative drinks’ menus in Ireland.
A seasonal and seasonal-inspired, farm-to-glass drinks menu is at the heart of Cask. The seasonal cocktail menu changes every twelve weeks and is based around what wild ingredients are available to access at that time of year. Local flora is researched in depth from root to flower to determine which flavours can be extracted and developed into truly unique cocktails. Although time-consuming and complex to create, Cask’s drinks are accessible and fun, taking customers on a flavour journey of pure originality. Many of the cocktails are based around Cork stories and characters. For example, a Farran Woods cocktail features young spruce shoots and new season nettles that are foraged from Farran Forest Park in Co Cork.
A commitment to using local and Irish ingredients wherever they can is also important to the Cask team. Cask is the only bar in Ireland that doesn’t use citrus on their menu, believing the air miles associated doesn’t sit well with their sustainable practices. The Cask team are also passionate about collaborating with Irish producers, for example, they use local Killahora Apple Port and Ice Wine from the team behind Johnny Falls Down cider, who owns a stunning orchard overlooking Cork Harbour on Glounthaune, as well as picking wood sorrel and eucalyptus in their gardens.
Andy Ferreira, a renowned expert in crafting exquisite cocktail experiences, also heads Raise The Bar, a premier business specializing in craft cocktail bar hire for weddings, corporate events, and more. Alongside offering exceptional bar services, Andy provides consultancy to elevate your event’s beverage offerings to the highest standard, ensuring a memorable experience for all attendees. Whether you’re planning a sophisticated wedding or a large-scale corporate gathering, Raise The Bar delivers top-tier cocktail solutions tailored to your needs.
