Don’t Be A Poser… Drink These Beers Tomorrow…

Ireland is beautiful country. It’s rich with rolling green fields, grazing sheep, and automobiles hugging tight windy curves. There’s also bajillion little dreamy pubs, warm and cozy, where thirsty patrons congregate to drink, chat and listen to small three-piece bands comprised of a hand drum, violin and a guitar. And most importantly, they can drink Irish beer without irony on St. Paddy’s Day unlike the rest of us slobs. Here are seven of the best Irish beers that you can enjoy on March 17 without feeling like an imposter in bright green attire.

Smithwick’s Irish Ale

If you take one lesson rom this list, let it be this: this beer is pronounced Smitt’icks. Not Smith-wicks. Okay? Take a moment and just internalize that. Okay, got it? This ale is easy drinking and a favorite of Irish townspeople from Dublin to Killarney.

Murphy’s Irish Stout

When you think of a stout, you often think of something one step away from a rye loaf. But Murphy’s is softer, fluffy and sweet. While the brewery is considered one of the Big Three in Ireland, it’s making headway in the States.

Killian’s Irish Red

Originally brewed in Ireland in 1864, the beer is named after George Killian Lett. It’s a perfectly balanced red, dry with a kick of hops, that, when compared to most reds, leaves you satisfied and not thinking you just ate candy.

Irish Death

This one’s strong (7.8%). It has to be to live up to its playful name. This dark ale — is it more of a Stout? A Red Ale? Who cares, it’s delicious! — is just plain good. And while the beer isn’t from Ireland (it’s made by Iron Horse Brewery in Ellensburg, WA), it offers a loving nod to the world’s most renowned drinkers.

Harp Lager

Classic. Leave it to the Irish to create a delicious beer for the people. Harp is everywhere in Ireland and with good reason. It’s crisp, flavorful and damn near perfect.

Kilkenny Irish Cream Ale

Killkenney is one of those Irish towns with pubs on ever block and music flying out every window. The Irish Cream Ale is velvety and puts a smile on your face like a delicate violin solo.


No surprise here. The world’s most famous Irish beer is dark, creamy but lighter in ABV (only 4.1%) and don’t let anyone else tell you it’s not! If you get a chance to travel to Dublin, check out the Guinness brewery. The top floor is a view to remember.

Math Explains How to Stockpile Booze During a Blizzard

As America’s east coast prepared for winter storm Stella, the massive blizzard that’s about to dump over a foot of snow on the Atlantic states, one TV station provided much-needed survival advice on Monday. Instead of offering shovel tips, a meteorologist with local Philadelphia station WPVI tweeted out a map showing how much wine to buy to get through the storm. The map turned out to be somewhat misleading in its recommendations, but a bit of math can help would-be Stella prisoners calculate how much wine they’ll need to stay tipsy through the cold.

It was Chris Somers, WPVI’s meteorologist, who first tweeted (and then deleted) the map, as shown here:

This map shows clear signs that it was made by a total lush when judged against the drunkenness standards outlined by the National Institutes of Health. (Perhaps this is why Somers, when confronted about this map, told The Cut, “This is crazy. Just so everyone knows, this was Photoshopped.”) If every individual from Wilmington north and west to Lancaster and Mount Pocono consumes the amount of wine suggested on this map during the two-day storm, they will probably black out or potentially die during this blizzard, at least according to the official U.S. drinking standards.

The National Institutes of Alcohol Abuse and Addiction’s idea of “low-risk” daily drinking habits amounts to two glasses on a single day for women, and three glasses for men. Considering that Stella is expected to rage all day Tuesday and Wednesday, any given person needs, at most, only six glasses’ worth of wine: One standard-sized bottle contains five. At most, all you’re going to need is two bottles — that is, if you want to stay in the low-risk zone.

But we’re talking about blizzard boozing.

Winter storm drinkers will probably want to err on the side of drunkenness. It makes more sense, in this case, to use blood alcohol concentration (BAC) to measure how we can stay safely drunk. A BAC of 0.03 to 0.2 is what you need to [keep a good buzz going] (that is, feelings of euphoria and excitement); anything higher will progressively cause confusion, stupor, coma, and death.

How much alcohol is required to get you to that level depends on how much you weigh and how long you’re drinking, but a rule of thumb is that the body reaches the legal limit, a BAC of 0.08, after four drinks for women and five drinks for men in the span of 2 hours.

Using an online BAC calculator will tell you that 150-pound man or woman will end up with a BAC of around 0.05 (fun and under the legal limit of 0.08) by drinking 10 servings of wine over 12 hours, together with 10 glasses of water. The same people could drink 10 servings over 10 hours with 10 glasses of water and wind up with a BAC of about 0.1 (fun and over the legal limit, but you probably won’t die).

Multiplied over two days of drinking sessions lasting 10-12 hours each (hopefully, your roads will be cleared by then), the amount of wine you’ll imbibe amounts to about two bottles per day, or four total. Make it five, just to be safe.

In any case, you won’t wind up as broke as you would if you followed Somers’ guidelines, you won’t be too hung over to shovel, and, importantly, you also won’t be too drunk to have blizzard sex with your blizzard buddy.

New Study Says Getting Drunk Can Actually Improve Your Memory

Anyone who’s ever woken up bewildered after a night of hard drinking is well aware of alcohol’s relationship with memory. The usual questions — Where am I? How did I get here? Where are my pants? — corroborate the hypothesis that booze causes blackouts. While this has been scientifically shown to be true, an observation recently made by a team of researchers has left psychologists scratching their heads: In certain situations, alcohol can make our memories better.

This puzzling discovery, written up in a new article in the journal Psychopharmacology, investigated alcohol’s influence on the “misinformation effect.” Psychologists use this term to describe what happens when a person is fed incorrect information about an event they’ve already experienced — say, an eyewitness hearing an account that’s inconsistent with what they observed. The misinformation effect predicts that, because the brain is so open to suggestions, false memories will form. And this is true in most cases — except, the researchers hypothesized, something blocks the memory-forming process from letting false memories take root in the first place.

They tested their hypothesis — that booze can “protect” the brain from making false memories — by having 83 study participants watch a staged theft, getting some of them drunk without telling them (this was all done ethically, they insist), planting some false memories in their brains, then asking them what they remembered. Volunteers were divided into three groups: People who were aware they were getting drunk, people who knew they would be sober and stay that way, and people who received booze without knowing it. Those who did get drunk had just enough booze in their systems that they wouldn’t exceed the English drink-drive limit of 80 milligrams of alcohol per 100 milliliters of blood.

Dishing out misinformation consisted mostly of telling participants, after they watched the theft, that the thief had brown, not black, hair, or that the victim’s sweater was green, not blue. The next day, after the participants sobered up, they returned to the lab and recounted what they remembered.

The results were puzzling, to say the least: Of all of the participants, the sober ones turned out to be the most likely to remember false memories, while those who got drunk afterward most often remembered what actually happened. As counterintuitive as these findings may be, the researchers explain that they’re actually consistent with what we know about memory. “We think this is because alcohol blocks new incoming information, including misinformation, so it is less likely to have a negative impact on what was witnessed,” they wrote in The Conversation.

Booze, researchers hypothesize, interferes with the way our brains form memories, and it doesn’t discriminate between true and false ones. In 2004, research from the U.S. National Institutes of Alcohol Abuse and Addiction concluded that “Alcohol primarily disrupts the ability to form new long–term memories.” Still, the review also mentions that the magnitude of memory impairment was correlated to the amount of alcohol consumed, and the researchers behind the current study point out that more research is needed to see whether there’s an upper limit to how much alcohol can “protect” the brain for misinformation. After all, a person could drink so much alcohol they forget having watched the video in the first place.

The researchers are hoping that their initial findings will give lawyers and judges pause when assessing a witness’s ability to give a trustworthy testimony: Sober witnesses, they found, were not only “more suggestible to misinformation than our alcohol consumers” but were also more willing to “testify these incorrect responses in a court of law.” For those of us not involved in court cases, however, this research asks us to second-guess just how badly we remember our nights of boozing: It’s possible our memories aren’t nearly as faulty as our hungover selves expect them to be.

Bartenders Share Their Favorite Ways To Drown Valentine’s Day Sorrows

Sometimes, love hurts. But it hurts less when you have a drink to soothe the aching, numb the pain and mend a broken heart — if only for the night. Three bartenders offer up their remedy to Valentine’s Day with three lip-smacking cocktails, plus their suggestions on what to eat and watch, cocktail in hand. Here’s to love!

Midnight In Paris

  • 1 ½ oz bourbon
  • ½ oz Meletti 1870 Bitter
  • ½ oz cranberry liqueur
  • ½ oz lemon juice
  • ¼ oz honey syrup*
  • 3 drops rosewater
  • 1 red rose petal, for garnish

Directions: Combine all ingredients. Shake and strain into a cocktail glass. Garnish with rose petal. *For the honey syrup, combine equal parts clover honey and hot water. Shake or stir to mix.

Lettre Écarlate

  • 1 ½ oz gin
  • 1 ½ oz Roi Rene Rouge
  • ½ oz Licor 43
  • 1 lemon twist, for garnish

Directions: Combine ingredients into a mixing glass, add ice and stir. Strain and serve up with a lemon twist.

The Heartbeet

  • 2 oz beet-infused vodka*
  • ¾ oz Raspberry-cilantro syrup**
  • ½ oz fresh lemon juice
  • Cilantro leaf, for garnish

Directions: Combine in a mixing glass, add ice and shake to mix. Strain and serve up in a coupe with a cilantro leaf garnish.

This Gene May Explain Why Some People Like To Drink More Than Others

What makes some people want to indulge in a number of alcoholic beverages each night while other people don’t drink at all or only have one or two a week? It may be genetics, a new study says. And with this understanding of the genes that influence alcohol consumption, doctors may soon be able to develop medications that make alcohol less appealing.

The gene is called beta-Klotho, according to the study, which was published in the Proceedings of the National Academy of Sciences. Helping people control their desire to drink could go a long way toward saving lives around the world. As the study notes, “excessive alcohol consumption is a major public health problem worldwide, causing an estimated 3.3 million deaths in 2012.”

Researchers at the University of Texas Southwestern Medical Center found mice that did not have the beta-Klotho gene chose to drink more alcohol than the mice that had the gene. They found a similar connection when they examined the health records of 105,000 light and heavy social drinkers of European descent. Participants in the study submitted samples for genetic screening and completed questionnaires about their drinking habits.

Researchers found that the participants who reported being the lightest drinkers also had the same beta-Klotho variation. It’s possible then that the beta-Klotho gene might act as a brake when it comes to alcohol consumption.

“There was a clear variation in this one gene in the people that liked to drink more versus less,” said Dr. David Mangelsdorf of the University of Texas Southwestern Medical Center, a lead author for the study.

What’s more, researchers found that the beta-Klotho gene worked together with a hormone called FGF21. Previous studies have found this hormone, produced in the liver where alcohol is processed, may help to reduce the body’s cravings for sugar. Researchers think that the beta-Klotho/FGF21 combination may be the mechanism that curbs a person’s desire to drink.

The study could be a major breakthrough in the development of medications to treat alcohol addiction. At present, medications can make a person feel sick when they start to drink, but this would allow doctors to create medicine that actually reduced the desire to drink in the first place.

Creature Comforts Epicurious Beer Is Brewed with Chefs In Mind

There was a time not too long ago when beer and food pairings didn’t go much further than a Bud and a hotdog. But as the culinary world has embraced craft beer, the options and selections have grown quickly. Creature Comforts Epicurious Beer is a testament to that expansion, brewed with chefs — both professional and home cooks — in mind. Creature Comforts consulted with chefs in the Atlanta area for feedback during the process and the result is a versatile, Belgian style table beer that is a welcome addition to just about any meal.

Women Are Achieving Equality With Men… In How Much They Drink

Men were once more than twice as likely as women to drink alcohol and three times as likely to drink to excess, but now global drinking trends suggest we’re approaching equality of the sexes where it comes to booze. Young people are driving this shift in drinking habits, as women 30 and under are the likeliest to match their male counterparts in alcohol consumption.

Researchers have long known that alcohol was once a male-dominated beverage, with some historical estimates suggesting that drinking was once as much as 12 times higher in men than in women. Recent evidence indicates the gap in male and female drinking is closing, but a new study published Monday in the British Medical Journal illustrates how much these gendered drinking patterns have shifted over the past seven decades. For the study, researchers from Columbia University and Australia’s New South Wales University pooled data from 68 studies worldwide, with about two thirds of the data coming from either North America or Europe. The studies included data from 1948 to 2014, allowing the researchers to see how the ratio of male to female drinkers changed depending on when people were born.

They looked at three broad criteria to measure alcohol use: whether a person drank, whether a person engaged in risky behaviors like binging or drinking too much, and whether a person experienced alcohol-related problems like abuse or dependence. No matter how you slice it, women have almost achieved parity with men in terms of their alcohol habits, though the study wasn’t designed to determine whether this was because men are drinking less or women are drinking more.

Starting with those born in the 1950s – so those who mostly started their drinking days in the 1970s – men were about twice as likely as women to drink at all, drink to excess, and have alcohol-related problems. The rates begin to converge with women born after 1966 – so those who started drinking in the 1980s or later – steadily leading to near gender equality in drinking habits (and problems) starting with those born since 1986. The study includes people born as recently as 2000, which means people who, in the United States at least, won’t be legally allowed to drink for another five years. As such, we’ve reached the limits of what we can say about people’s drinking habits. We’ll have to wait another decade or so to know whether men and women are truly headed for drinking equality.

The study looked at the data in terms of when a person was born, so an 18-year-old drinker in 1948 and an 84-year-old drinker in 2014 would both simply be classified as someone born in 1930 and averaged together into the same group of drinkers. That means the study isn’t comparing gender disparities in 1948 with those in 2014. It’s possible, even probable, that women today are drinking more like men than they did 50 years ago, but this study only looked at the question in terms of people born in different years.

The researchers stress in their paper that they simply looked at what the data says about the disparities in male and female drinking, and they offer no hypotheses to explain why the gaps are narrowing like they have over the last half-century. The convergence in drinking patterns likely is connected with broader shifts in social and cultural attitudes in the last 50 years, though there may also be more subtle forces at work here: The researchers note that there’s some research to suggest the increase in drinking among women is linked with the increase in female employment, but they emphasize how tricky that potential connection is to untangle.

In the meantime, the researchers argue the real takeaway here is that there’s no longer a meaningful difference between men and women in our newest generation of drinkers, and any public health policies on alcohol need to reflect that fact going forward. Historically, drinking may well have been primarily a male phenomenon, but it isn’t any longer.

Hooch Raises $1.5M To Expand Its Drink A Day Subscription Cocktail App

Hooch, a subscription-based drink startup we’ve covered before has raised $1.5M in new funding, bringing total funds raised to $2.7M. All of the investors in this round were considered strategic by the startup, and include celebrities like Russell Simmons, Shaun White and Chris Burch.

As a refresher, the app charges $9.99 per month for the ability to claim one “free” drink each day at a different bar or club in your city. It’s a win-win; bars get new customers in the door while users get to discover new venues (and get a heavily discounted drink in the process). The app works with 400 bars across New York, Los Angeles, Miami, Dallas, Austin, San Diego, New Jersey, Phoenix and Hong Kong.

Hooch has also been able to sign on some established bars and clubs, including Dream Hotels, The London Hotel in Los Angeles and even Laduree in New York.

Signing up established partners is always a challenge for a new app in the hospitality and restaurant industry, and these well-known brands give Hooch major credibility in an industry where apps come and go even faster than new restaurants and bars do.

Hooch will use the funding to roll out product enhancements that are designed to make the app easier to use for both the bar and customer. For example Hooch will launch a “touchless redemption” process, so bartenders don’t have to grab your phone to confirm your free drink.

The startup is also working on a mobile payment solution where you could follow up on your free drink by ordering more drinks and paying your entire bar bill through the app. This could potentially be a lucrative feature for the company, as they would get a small slice of each transaction.

The company will also use this funding to expand geographically, and hopes to be in 35 cities in the next year and a half with San Francisco, Seattle and Houston being next on the list. To support this growth Hooch plans on raising a Series A in early 2017, with a target of $4-5M for the round.

Beer Goggles are Real, and Science Explains How They Work

After a few swigs of beer, a person you might not have otherwise glanced at twice suddenly looks … attractive?

That’s the time-honored theory behind beer goggles, which posits that being drunk transforms a Plain Jane (or James) into a knockout. And science has come to the rescue with an elegant explanation for why beer goggles aren’t just a figment of our imagination and are, in fact, very real — and successful.

Matthias Liechti, a researcher from Basel University Hospital, took on this noble cause when he noticed that there was a deluge of research focusing on how controlled substances affected the way we behave and think, but beer was getting short shifted. So Liechti and co. gathered 60 volunteers; half scored a half-liter of beer, the other half were given non-alcoholic beer.

In research that will appear in the next edition of the journal Psychopharmacology, Liechti and his team found that drinking a glass of beer — just one measly glass — helped people spot “happy” faces faster and empathize with another’s happiness more. In other words, drinking beer is usually seen as a bit of a depressor — it’s harder to identify social cues — but beer weirdly dials the emotional tuner up. That’s a bit of a psychological twist, because oxytocin is usually credited with being a “social lubricant” in helping us to bond with other humans, but in this case, clinking a couple beers together and “Cheers!”-ing makes for a potentially stronger bond — particularly among women.

Importantly for dating situations, beer “also facilitates the viewing of sexual images, consistent with disinhibition, but it does not actually enhance sexual arousal,” Liechti said at a presentation of the European College of Neuropsychopharmacology in Vienna. Beer doesn’t necessarily turn someone on, but it makes approaching a person and just being more naturally you a lot easier, promoting beer to ultimate Hitch status.

Which means the combination of being able to identify happier faces with becoming a little socially looser — and therefore less stilted — makes beer the real love potion you should be imbibing. At the very least, it’s more of an incentive for singletons to hit Oktoberfest celebrations or ease their way into the awkwardness of holiday party season with a trustworthy pint of beer at their side.

10 Bars at the End of the World

People have found ways to live in the most inhospitable places on Earth. Nearly immediately after finding a way to survive, they have found a way to get drunk.

Likely because of, rather than in spite of, the challenges of living in the far reaches of the world, establishing a communal space is a survival necessity. Be it at the base of an active volcano, inside a 6,000-year-old tree, or even on your way to Mount Everest, no matter how far off the grid you end up, you are likely to find a place for strong spirits and lively conversation.

Now raise a glass to 10 of the oldest, most remote, and simply unlikely places in the Atlas at which to have a drink. Cheers!

1. The Bar at Vernadsky Research Base


Just off the small Zodiac boat required to access freezing Galindez Island in Antarctica lies the world’s southernmost bar. This tiny, one-room social area is located among the same research facilities where scientists first discovered the hole in the ozone layer. The bar was built by carpenters during the station’s British stewardship, although they were supposed to use the wood to build a new pier for the complex. Instead they decided the base needed a place to drink.

The carpenters built the bar to recall the rustic pubs of their homeland with exposed wooden beams and aging photographs of Antarctica explorers. After the station’s purchase by the Ukraine in 1996, the bar became a firmly Ukrainian establishment where you can drink and cavort with researchers during the off hours. In addition to the standard libations, the bar also makes its own vodka using the surrounding glacial ice. The drink can be purchased for three dollars a glass or it is free with the donation of some womens’ undergarments to display behind the bar. Judging by the decor, there have been a number of free drinks. Essential drink: A glass of home-brewed vodka. (Your payment method is up to you.)

2. Christian’s Cafe


With no access by plane and a severely limited boat schedule, Pitcairn Island is one of the most remote inhabited locations on Earth, its closest neighbor being Tahiti, which is over 1,300 miles away. The outcropping of volcanic rock is home to only 50 people, receives all of its power from three generators, and, despite its limited services, contains a single bar called Christian’s Cafe.

The island is best known as the final resting place of the H.M.S. Bounty which was burned and sunk in 1790 when the mutinous crew settled on the island, leaving the 50 remaining descendants to carry on their legacy. Christian’s Cafe added spirits to its menu after 2009 when the local government lifted a law requiring a permit to purchase or consume alcohol. The bar itself is a white-walled, single room affair with a view of the island’s tropical foliage, and is only open on Friday from 6:30 until “late.”

Pitcairn Island is only accessible via a three, or ten-day pass which will deliver you to the island as a passenger on its single passenger/trading boat, or as a stop on a cruise vessel. No matter how you get there, make sure it’s on a Friday so you can have a tipple at Christian’s Cafe. Essential drink: A tall glass of rum, ye mutinous dog.

3. Birdsville Hotel


Through dust storms, floods, and dwindling population, Australia’s Birdsville Hotel has stood the test of time in one of the most unforgiving climates on the planet.

Located on the edge of the arid Simpson Desert, in the population 273 town of Birdsville, the 27-room lodging and its attendant pubs act as a last bastion of civilization and camaraderie for anyone entering the nearby outback where the temperature averages over 100 degrees and rain is seen as a miracle.

Built in 1884, the one-story, sandstone establishment has three drinking areas, including two traditional outback pubs and a beer garden to accommodate the mix of tourists, outdoorsmen, and locals. Despite its remote location and demanding surroundings, the hotel’s rooms and facilities are modern and well kept thanks to the annual influx of spectators of the Birdsville Horse Races which bring in thousands of people to the otherwise small town every September. However, the bar areas retain the cacophonous charm of a traditional outback pub with exposed rafters strung with the accumulated remains of countless drunken evenings at the edge of civilization. Essential drink: A cold can of Australian bee.

4. Albatross Bar


Edinburgh of the Seven Seas is a small British settlement of under 300 people who live 1,800 miles of ocean from their nearest neighbor, but dangerously close to an active volcano. This mix of isolation and natural danger would make anyone need a drink, and to that end the Albatross Bar was created.

The small village of Edinburgh of the Seven Seas, known locally as “The Settlement,” was established in 1818 at the base of the volcano on the island of Tristan da Cunha as an act of English military strategy. The Settlement’s single taproom takes up the eastern portion of Prince Philip Hall, the local common house. It consists of a newly refurbished linoleum bar in the single room, having been rebuilt after a hurricane severely damaged the building in 2001. The bar itself is small, but in a farming community where the constant threat of famine, disease, storms, and volcanic eruption loom large, the simple watering hole is more than sufficient.

Reaching the island will take seven to eight days aboard one of the irregularly scheduled fishing trawlers which picks up locally caught lobster and drops off supplies, but if you can make it, the Albatross Bar should give you company in the shadow of the volcano. Essential drink: A lager and a locally-caught-lobster pie.

5. The Old Forge


While many of the bars on this list lay claim to “most remote bar” only one holds a Guinness World Record for the honor, and that is Scotland’s Old Forge Pub. Originally built as an actual blacksmith’s forge on the shore of Loch Nevis, the building evolved into a social club for the local workers after World War II, before finally becoming a pub in 1981.

The long, exposed-wood interior of the establishment offers a warm, cozy environment and the walls are adorned with various musical instruments which the patrons are welcome to play if they know what they’re doing. In addition to a number of locally brewed beers, the large taproom offers a full menu of food and coffee for any weary traveller who succeeds in reaching the place.

As the pub has gained popularity for its hearty food, impromptu musical performances, and welcoming atmosphere, the ways to reach the Old Forge have increased, now including multiple ferries. However over land there is still no road to the blissfully isolated alehouse, but the scenic 12-mile walk from the nearest car-stop will make leaving the world behind all the easier. Essential drink: A brew from the local Glenfinnan micro-brewery, run by a retired math teacher.

6. Sunland Baobab


A baobab (alternately called a dead-rat tree, a monkey-bread tree, or an upside-down tree) is a tree indigenous to Africa, recognizable by its wide, thick trunk and sparse, broad canopy. These trees can grow exceedingly large, and in the case of the ancient baobab on the Sunland Ranch in South Africa, large enough to build a whole bar in.

The “Big Baobab” as it is known is 155 feet around and 75 feet high, leading some to believe that it is the largest tree on the African continent. Whether or not this is true, the really remarkable feature is that the tree is naturally hollow, creating the space in which the van Heerden family, who own the land, built a bar the size of a railway car. The English pub-inspired interior of the tree can comfortably fit up to 20 people and features a dart board among other knickknacks placed along the tree’s natural contours. The space even features a natural cellar to keep the drinks cool.

The Sunland Baobab has been carbon-dated to be over 6,000-years-old, and may even be one of the oldest living organisms on the planet, but don’t be intimidated by the pub’s size and age, just enjoy a beer in the bar nature gave us. Essential drink: A beer from the literal root cellar and a can of ant repellant.

7. Irish Pub at the Namche Bazaar


Hiking to the apex of Mount Everest, the highest peak in the world, is thirsty work. Luckily, as the Nepalese trading community of Namche Bazaar evolved into a village, one smart entrepreneur established the simply named, Irish Pub, the highest bar in the world.

Namche Bazaar is a small village on a steep mountain slope which was built in response to the increased number of hikers looking to follow in Sir Edmund Hillary’s footsteps, and many of those adventurous souls come together at the Irish Pub to share rousing tales of their travels. The pub consists of one long bar and a number of entertainments, including a pool table, foosball, and a wide-screen television where travelers can keep up with their local game. While the traditional taproom amenities are a welcome sight for many travellers, the opportunity to meet fellow wanderers and interact with the local people is just as attractive. In this vein, the bar offers a number of Irish whiskeys and standard draughts, but customers can also choose from a number of traditional Sherpa alcohols to spice up their Everest experience.

To reach the Irish Pub at Namche Bazaar you will need to fly into the only airport in the Everest region (oft thought of as one of the most treacherous airports in the world due to its short, sloped, and frozen runway) and trek in to the village on foot. The hike can be done in one day, but it is suggested that travelers take up to two days to avoid altitude sickness. Essential drink: A Raksi, which is a wood-distilled rice wine common among sherpa drinkers.

8. Ye Olde Trip to Jerusalem Inn


Nestled in the stone crags beneath England’s Nottingham Castle lies the oldest inn in England which legend has it provided Crusaders with ale to gird their courage at the last stop before they went on to Holy War. Ye Olde Trip to Jerusalem Inn began as a brewhouse in the 12th Century and takes its name from the apocryphal tales of Christian Crusaders who would supposedly drink one for the road before heading off to Jerusalem.

“The Trip,” as its called for short, consists of a large alehouse that abuts the cliff face is in the approximate location of the castle’s original brewhouse from the 12th Century. Inside this building is a classical English pub built directly into the sandstone beneath the castle. From here one can also access other, older chambers which were built into the cliff and are believed to have been used in the fermentation of ale during the Crusades. Even the ancient cellar tunnels beneath the cliff, which were once the castle jails, are used for keg storage.

Tourists to Nottingham Castle are encouraged to stop and have a drink at the Ye Olde Trip to Jerusalem Inn today just as the 12th Century Crusaders were, proving that be it a during a relaxing vacation, or a dire holy war for our very souls, there will always be a place to have a pint. Essential drink: One of the locally imported Greene King ales, or a sip of sacramental wine.

9. Lafitte’s Blacksmith Shop


Unlike most of the entries on this list, Lafitte’s Blacksmith Shop in New Orleans is not hard to reach, but having been in business continuously since its construction in 1722, the popular tourist attraction, and America’s oldest operating bar, may be most likely to exist until the end of the world.

The aged brick building is one of the only remaining examples of the once ubiquitous French Colonial architectural style on Bourbon Street. While the space has been renovated over the years, the interior still maintains the original stone and wood decor. The bar takes its name from a local legend which says that the public house was once used as a base for the Lafitte Brothers, notorious smugglers.

Despite crime, wars, fires, and even potential hauntings, Lafitte’s Blacksmith Shop continues to draw large crowds of tourists and locals, and if business continues as it has for the past 200-plus years the bar may still be serving when the sun goes out. Essential drink: A souvenir t-shirt to show that you visited the bar before it was the only one left.

10. Forbes Island


Built on the tiny, man-made flotilla called Forbes Island, the restaurant and bar of the same name is simply floating in a San Francisco dock waiting to sail into the ocean where the wealthy customers can continue sipping their cocktails should the world fall into ruin. While this may be a dramatic reading of the establishment’s intentions, the upscale eatery and lounge is in a unique position to act out this apocalyptic scenario.

The “island” itself was created in 1975 by millionaire houseboat designer, Forbes Thor Kiddoo, and is actually a marvelously designed concrete barge. The bar rests in a hut above the waterline next to an actual lighthouse. Drinkers can peer out at the bay as they sip a glass of fine wine from the barge’s underwater cellar, or order a nice summer cocktail and watch the birds that have made their home in the towering palms which were successfully transplanted to the boat. Below the waterline the island houses an upscale restaurant with portholes that look out under the sea.

Forbes Island is an easily accessible location permanently docked in the San Francisco bay and they are currently taking reservations. But should the need arise this floating marvel has the potential to set out to sea and become the most remote tavern on this list. Essential drink: A sea breeze.