Peruke & Periwing New Cocktail Menu Launched with an Evening of Sensory Intrigue

Peruke & Periwing New Cocktail Menu Launched with an Evening of Sensory Intrigue

Peruke & Periwig, a unique dining and drinking experience on Dublin’s Dawson St., launched it’s new cocktail menu and Pre-Theatre menu with a couple of “Sensory Intrigue” evenings yesterday and today (27th and 28th of July) in which we had the opportunity to try their drinks along with selected attendees from the fashion, media and food scenes in Dublin.

The drink’s list is inspired by different musical genres: the expert bartenders at Peruke & Periwig created a selection of cocktails based on their favourite songs and artists. The creative selection was presented during an immersive experience: the first half of the tasting was done while listening to music thanks to headphones that transported us first to Jamaica, as we sipped on ‘Jam In’ -a twist on the Solero ice-cream- and listened to classic reggae tracks, and then we moved to retro rockabily to welcome ‘Pass the Dutchie’, a sage infused Olmeca Tequila, Earl Grey infused Cointreau, Kummel Wolfschmidt, grapefruit bitters, lime and honey and is rimmed with basil salt and then smoked, creating a new and herbal take on the classic Margarita.

After that, we were led upstairs where our ears were free but our sight was covered with eye masks while we tried another two of the cocktails. Lights off and eyes closed, we were given a ‘Sage Against The Machine’, Peruke’s herbal version of the classic Tom Collins, a delicate long drink featuring Glendalough Spring Gin, homemade rhubarb cordial, and fresh sage. Unexpected live acapella music took the blindfolded guests by surprise, and once we were allowed to look, we saw the laborious process behind the making of ‘Thriller’ Peruke’s high end rendition of the rum-fueled classic Zombie, served on fire and made with the house’s special rum blend.

Regarding the food, Head Chef, Paul McGovern is proud to introduce a brand new Pre-Theatre menu. As always, the focus is on using the freshest ingredients to create beautifully presented and incredibly tasty fare. The Pre-Show section of the menu features starters like the Crispy Hen’s Egg, served up with buttered asparagus, black pudding crumble and a red pepper puree, or the Peruke Fishcake, which comes with jalapeno aioli, pickled fennel and ruby slaw.

The Main Event offers a selection of dishes like the Chicken Pappardelle, a gorgeous sautéed chicken, chorizo cream on a bed of fresh pasta and the Braised Lamb Shank, tender lamb with a creamy spring onion mash, honey roast vegetables and braising jus.

Those with a sweet tooth will be keen to sample the The After Show portion of the menu. With offerings like the Guinness Choc Pot, Sticky Toffee Pudding or Eton Mess, you’ll be hard pressed to pick a favourite.  Diners can opt for 2 courses for €25 or choose all 3 courses for €30.

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