Ale in Dublin: Mit Schuss?

‘Vanil­la is a Bean’ by Chris­t­ian New­ton, from Flickr, under Cre­ative Com­mons.

The Dublin­ers who took to ale showed what seemed a clear con­tempt for the stuff by sprin­kling fruit cor­dial into it – a row of cor­dial shak­ers stood on every bar and the choice includ­ed rasp­ber­ry.

That’s a claim made by ‘Dublin boy’ Ger­ard Fay in a 1965 arti­cle about Guin­ness called ‘My Good­ness…’ and includ­ed in The Com­plete Imbiber Vol. 8 edit­ed by Cyril Ray.

This is the first we’ve ever heard of this prac­tice and it sounds very… Un-Irish.

Can any­one con­firm or deny? And is any­one else up for giv­ing it a go?

7 thoughts on “Ale in Dublin: Mit Schuss?”

    1. How­ev­er, pay­ing through the nose for a glass of dilut­ed cor­dial is very much a Dublin pub tra­di­tion.

    1. Nev­er seen it put in ale.
      Mind you I do get some odd looks from my Irish chums when I try to improve a poor pint of stout with a dash of black­cur­rant.
      And a shot of port in stout goes down on a winter’s day.

  1. Slight­ly unre­lat­ed I sup­pose but when I used to live in France vir­tu­al­ly no one would drink beer (the local blanche or blonde) ‘neat’ but with a slug of cor­dial mixed in. I used to enjoy a ‘pint cit­ron’, lemon cor­dial went very well on a sum­mers day. Some bars spe­cialised in hav­ing every flavour of cor­dial you can imag­ine avail­able, bub­blegum, kiwi, peanut but­ter etc.…

    1. Fas­ci­nat­ing – thanks! This sounds like some­thing we can imag­ine tak­ing of as a crafti­fied trend – with arti­sanal cor­dials, etc.

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