Richie Delahoyde started in the kitchen of the Vintage Cocktail Club in Dublin before the allure of the bar brought him to the bright side.
“I originally started as a chef, but decided it was not for me, I used to sit at the bar and watch them work and I realised that is what I wanted. I read books, did research and educated myself. My general manager Garreth Lambe gave me a chance and I’ve been here for the last three years.
“I think people have this idea that Jägermeister is just a shot or something you drop into a glass of energy drink. However, I always use it in my cocktails or as a modifier. It has saffron and ginger in it so I work around ingredients to bring out flavours. When people start to use it and drink it like that it changes their perception.
“I’ve competed in over 20 cocktail competitions, been at the world cocktail festival in New Orleans and am travelling to Edinburgh next month to Tales of the Cocktail. I’m also over in Germany as part of the Hubertus Circle, which is a forum run by Jägermeister for bartenders, before returning here to be judged in the World Class cocktail competition. I use Jägermeister in my work because for me, it’s all about quality. If you serve a quality product to a consumer, they’ll always come back for more.
Never accept copycats.
Please drink Jägermeister responsibly.
