The cocktail world is increasingly known for its willingness to push boundaries, but The Image Cocktail Club’s recently unveiled Old Fashioned, ‘Dearbhlas Roe’, may have taken things a little *too* far. This ambitious creation, a recent addition to the Dublin-based bar’s menu, features a surprising – and some would say unsettling – ingredient: fermented seaweed. The drink’s unique combination has sparked a fervent, and largely divided, reaction within the drinks community, raising fundamental questions about the future of cocktail creation.
As *Whisky Advocate* succinctly put it, “it feels like a dare,” and the initial response from bartenders and cocktail enthusiasts has been decidedly mixed, leaning heavily toward bewildered curiosity. The drink’s creator, head bartender Alex Atienza, has undeniably crafted a truly unique experience, leaning heavily into a rugged, coastal flavor profile that speaks to the wild beauty of Ireland’s Atlantic coastline. However, the inclusion of fermented seaweed – a far cry from the traditional sugar, bitters, and citrus that define a classic Old Fashioned – raises significant questions about the drink’s overall appeal and whether it’s a stroke of genius or a misstep.
What is ‘Dearbhlas Roe’?
‘Dearbhlas Roe’ (pronounced “Deer-vlas Roh”), which translates roughly to “murky red” or “stormy red” in Irish, is built around a solid foundation of Four Roses bourbon – a respected choice that provides a good foundation for the more adventurous additions. The key component is a fermented seaweed tincture, sourced locally from Irish shores, which imparts a distinctly saline and subtly umami element to the drink. This tincture isn’t simply seawater; it’s undergone a fermentation process, intensifying its flavor and adding a complex layer of depth. Alongside the seaweed, the cocktail incorporates “co-nutmeg,” a reportedly novel spice blend crafted in-house by Atienza, and a generous splash of bourbon, carefully balanced to prevent the seaweed from overpowering the drink. Atienza has described his intention as capturing the raw, elemental flavors of the Irish coast.
The Inspiration & The Risk
The Image Cocktail Club, under Atienza’s leadership, is no stranger to innovative – and occasionally strange – creations. The bar has a history of experimenting with unusual ingredients and presentations, demonstrating a commitment to pushing the boundaries of what a cocktail can be. Atienza’s vision is clearly rooted in the Atlantic coast of Ireland, aiming to capture the essence of the region’s maritime environment – the bracing wind, the crashing waves, the salty air. However, the use of fermented seaweed, a far cry from the traditional sweeteners, botanical bitters, and citrus used in a classic Old Fashioned, represents a significant departure. This boldness, while intriguing, inherently carries a risk of alienating drinkers accustomed to the comfort and familiarity of the established formula.
Early Reactions: A Divided Drink
The initial response to ‘Dearbhlas Roe’ has been far from uniform. While some have praised the drink’s audacity, its commitment to hyperlocal ingredients, and the complexity of its flavor profile, others find it simply… weird. The drink’s divisive nature speaks to a broader trend of bartenders incorporating regional ingredients – foraged berries, locally distilled spirits, unique herbs – into cocktails, seeking to connect drinkers to the land and its traditions. However, the use of fermented seaweed suggests a willingness to push boundaries to a potentially uncomfortable extreme, blurring the lines of what constitutes a palatable cocktail. Several online commenters described the taste as “fishy” or “medicinal,” while others acknowledged the intriguing complexity. Some respected industry figures have lauded the drink’s ambition, while others have expressed reservations, suggesting that the flavor profile requires careful consideration and a specific palate.
Beyond the Flavor: A Conversation Starter
Ultimately, ‘Dearbhlas Roe’ is undoubtedly a conversation starter. It challenges our preconceptions about what an Old Fashioned *should* be, forcing drinkers to reconsider the role of sweetness, spice, and bitterness in a classic cocktail. It highlights the growing interest in exploring regional ingredients and their potential to create truly unique and memorable drinking experiences. Whether it’s a genuinely brilliant innovation that will influence the future of cocktail creation, or a misguided experiment that will quickly fade into obscurity, remains to be seen. One thing is certain: this drink is not for the faint of heart – or palate. It invites contemplation, sparks debate, and demands a willingness to embrace the unconventional.
Resources:
* – [https://www.image.ie/living/the-image-cocktail-club-dearbhlas-roe-co-nutmeg-old-fashioned-975534](https://www.image.ie/living/the-image-cocktail-club-dearbhlas-roe-co-nutmeg-old-fashioned-975534)
Source: https://www.image.ie/living/the-image-cocktail-club-dearbhlas-roe-co-nutmeg-old-fashioned-975534
