The Sidecar is Dublin hotel barcraft at full shimmer with a pewter counter cool to the touch, mirrored sightlines, marble tables, and that flattering, golden light that makes every coupette look cinematic. Seating is leather-clad and intentionally ergonomic, tuned for conversation while playlists glide from crooners to jazz, soul and a little disco so the room always feels alive rather than loud.

Service lands with the choreography of a grand hotel and the warmth of a favourite local. 

Cocktails here are crafted through techniques that are classic-first, modern-when-it-matters. Garnishes are elegant and restrained, often reusing elements already in the build to limit waste. In-house craft runs from cordials and flavoured jellies to candied fruits, samphire oil and a much-talked-about Guinness & Blackcurrant Sorbet, dialled in over weeks on the bar’s ice-cream machine until texture and balance clicked. The team’s oyster vermouth (made from service shells) is a telling detail of the thoughtful, delicious, and unmistakable ethos of this place.

Martini lovers should wait for the soft rumble of the Martini Trolley, a bespoke, tableside ritual that suits The Sidecar’s gin focus. Outside of the rotating menus, the team have a laminated archive of 150+ recipes while non drinkers are equally considered with six Non-Alc cocktails rotating seasonally, joined by quality alcohol-free wines.

Environmental choices hum quietly beneath the gloss that go almost unnoticed. LED and sensor lighting, aggressive waste separation, reusable or biodegradable service items, and deliberate ice reduction via batching, pre-dilution and freezer service (with Hoshizaki machines and SERAC for blocks/spears when needed) are all happening behind the scenes. Provenance leans local where possible, and the wider hotel’s CSR work shows up in paid volunteer days and inclusive hiring partnerships.

Small graces round out the experience here at The Sidecar, be it through complimentary snacks and W.B. Yeats still or sparkling water from Tipperary or even celebratory plates or bubbles when the moment calls or the QR codes to digital newspapers for solo guests. Add a team steeped in WSET training and leadership development, and you have a bar that feels impeccably run yet still personal.