Since first opening its doors on Capel Street in 2019, Dave Mulligan’s Dublin 7 cocktail bar has been putting Ireland’s native poitín firmly in the spotlight, championing small Irish producers and giving the spirit a starring role in its inventive drinks menus.
The years since have seen BAR 1661 garnering multiple national and international awards, most recently being ranked No. 98 Best Bar in the World 2026, awarded by The 50 (formerly World’s 50 Best), the first time any venue in the Republic of Ireland has ever featured in these prestigious global rankings.
Fresh from celebrations to mark that well deserved honour, Dave tells Martina Murray about his fascination with poitín, staying ahead of global cocktail trends at the popular indie bar in Dublin 7, and what fans of his gorgeous concoctions can look forward to seeing him do next.
Dave, you’ve spent much of your career championing Irish drinks, but when did you first become fascinated by the world of poitín?
I fell for poitín in early 2012 over a bottle of unbranded spirit from Co Sligo that I shared with my father. I was half way through my hospitality journey but only really getting going in cocktails, the history of our spirit, culture and potential of the category inspired me to go down a rabbit hole I’ve been in ever since.
Before BAR 1661, you opened Shebeen in north London and developed Bán Poitín. What did you learn from those early business experiences?
Shebeen taught me a huge amount, not just about the wider industry but also what the modern consumer was looking for in a night out.
The cocktail bar resurgence was in its infancy in 2012 and London was the place to be. The openings, the venues, the bartenders and global community that was building still inspires me to this day. The platform also allowed me to find the right producer for my poitín brand Bán which I did in Echlinville Distillery, and we have remained partners since 2014.
You’re competing on a global stage without the scale or resources of some of the world’s major drinks and hospitality brands. What advantages do you think being independent gives you?
We can be agile and do what we really want to do. What we feel is the right next move for the bar, the brand and the team will always lead decisions. We try to stay ahead or at least in line with global cocktail trends and strive to keep our individuality and standards high throughout.
We are still a small and owner operated business, which means speaking to our peers without ego or the flex larger companies might project, comes naturally. Hospitality is a very relationship driven business, just be sound, don’t mess people around and things generally work out fine.
The menu at BAR 1661 uses cocktails to tell stories about Irish drinks, producers, people and communities. How much do you think the conversation around the spirit has changed over the past few years?
It’s night and day. BAR 1661 has not only brought poitín to the forefront of Irish cocktails, it has changed the conversation around our native spirit’s potential. It’s a young industry – despite being 700 years old in origin it’s only thirty years old in its legal form – but I think we have passed the stage of people questioning its right to exist in a cocktail bar.
What makes poitín such an exciting ingredient to work with in a cocktail?
The culture, the people, the rich history behind and the blank canvas ahead. There is just so much to it.
We’ve created a lot of firsts for poitín, be it a bar, a pop-up, a cocktail, RTD, signature serve, there have been so many opportunities to play around with. I was the first to take it on as a category rather than a standalone curiosity and to have the length and breadth of flavour on offer to work with made that a joy to execute.
If someone walks through the door at BAR 1661 what do you hope they leave understanding about the spirit — and about Irish hospitality?
I just hope they have a good time. Bars are about unburdening ourselves, making real connection, enjoying great drinks and leaving the troubles of the world at the door.
If everyone tried a Belfast Coffee I’d be very happy as I see this cocktail as poitín at its best, but should they wish to drink anything else we have on offer I’d be just as happy as long as they’ve enjoyed their time with us.
You’ve garnered some significant awards over the past few years. What does this latest one mean to you?
It’s massive. I’m so proud of the bar, the team and of course little old poitín. We can feel the shared celebration among the Irish hospitality scene and the warmth we’ve received will be unforgettable. These lists are not for everyone and I truly get that, but if this is a world you follow, work in, and enjoy, you will understand the gravitas of our inclusion on the list. Not bad for an old early house selling poitín in Dublin 7.
It’s clear that you’re still very excited about the world of Irish spirits, and all that goes with it. What’s next for yourself and the team at BAR 1661?
We’ve got some awesome new projects coming up. A foray back into bottled cocktails under a new brand Compound will be this side of Christmas. A trio of cocktail cask whiskeys from BAR 1661 are about to be bottled with Echlinville. A number of international guests doing pop-ups with us to close out 2026. A new cocktail menu in BAR 1661 arriving this winter and then heading on tour in 2027. Bán landing on US shores this November with a three state roll out planned for next year and we are actively looking for a new site in Dublin’s south inner city which we hope will happen soon.
As usual, we’ve a lot on but will enjoy the journey along the way.
And finally, if you were having a drink anywhere in the world, (other than BAR 1661 or The Sackville) where would it be, and what might you be having to drink?
Such a tough question. First off, who am I with, what city are we in and how many have we had before?? Honestly, I hope it’s in another city with my partner Marni and the kids are safely at home! She’s mad for a dirty Martini these days and we love to travel so give me Boadas in Barcelona or Harry’s Bar in Paris and I’m a very happy man.
That being said, a Guinness served by Stephen in Swift or a Belfast Coffee and a chowder in The Bank on College Green and I’m happy out. It doesn’t take much to keep me entertained in a bar.
Words: Martina Murray
Dave Mulligan is the owner of BAR 1661, The Sackville Lounge and his own brand of poitín, Bán.
BAR 1661, 1 – 5 Green Street, Dublin 7.
