Hal Dunne

Alors que nous préparons actuellement le Festival de Cannes à venir sur la côte d'Azur, notre barman Hal présente le Martinez. Picasso! Absolute cinéma!

The legend of The Picon Sour. Told by @hal_finished the Great, Bartender at @lesyndicat and most probably a former Duke of Ireland. 🍀🇮🇪. . Hal the Great has joined us few months ago, bringing its Irish mood and Celtic inspirations. He answered Glaoch Na Syndicat ("l'appel du @lesyndicat ", "the Call of Le Syndicat" in Celtic language). Seeing him melting a proud Corsican @pm_whisky ft. l'amer @piconofficiel is something refreshing in a world of dry januaries and low childbirth. Le syndicat fighting spirit will remain untouched as long as we have these Dukes behind the stick. 🎶Amhrán na bhFiann🎶

About as successful as a year as I’m gonna get, really. Gracious of all my fantastic friends, pictured or not.

A day to remember with the @lesyndicat crew. 🇫🇷🍸 Celebrating the vision and talent of @svajj and @hal_finished , who brought their avant-garde spirit to Racine — from an inspiring afternoon masterclass to a night behind the bar, engaging everyone with their bold, Y2K-inspired cocktails. A huge thank you to everyone who joined us, shared the energy, asked questions, tasted, listened, and stayed. This is why we believe in exchange, culture, and collaboration. ⸻ Una giornata da ricordare insieme ai ragazzi di @lesyndicat . 🇫🇷🍸 Abbiamo celebrato l’avanguardia e il talento di @svajj e @hal_finished , che hanno portato il loro spirito visionario a Racine — da una masterclass pomeridiana intensa e coinvolgente fino al banco, dove hanno saputo conquistare tutti con cocktail ispirati agli anni 2000. Grazie a tutte le persone che sono passate, hanno partecipato, ascoltato, assaggiato e condiviso il momento. È per questo che crediamo nelle collaborazioni, nello scambio e nella cultura del bar. thanks to @sip__ita #racine #farmtoglass

A special day at Racine 🇫🇷🥖🍸 The @lesyndicat crew is in town — the masterclass was all about sharing ideas, experience, and vision. Now it’s time to move behind the bar. BAR TAKEOVER from 7 PM — drinks, energy, Paris meets Rimini. ⸻ Giornata speciale da Racine 🇫🇷🥖🍸 I ragazzi di @lesyndicat sono a Rimini — una masterclass fatta di scambio, confronto e visioni condivise. Ora si passa al bancone. BAR TAKEOVER dalle 19:00 — drink, energia e Parigi incontra Rimini. See you at the counter 🫂 📍 Via Santa Chiara 12, Rimini #racine #farmtoglass

Tuesday, December 16 • BAR TAKEOVER Le Syndicat — Paris 🇫🇷 A night that means a lot to us. We’re welcoming the team from @lesyndicat , one of Europe’s most influential bars — pioneers in elevating French spirits and blending street culture, tradition, and contemporary creativity. In the afternoon, we’ll host a free masterclass, where they’ll share their approach to giving local spirits a new voice through research, storytelling, and urban identity. In the evening, everything moves behind the bar — with a BAR TAKEOVER by Le Syndicat and a dedicated drink list crafted together. On the decks: @tarek.esiste . ——— Una serata che per noi vale tantissimo. Arrivano da Parigi i ragazzi di @lesyndicat , uno dei bar più influenti d’Europa: pionieri nella valorizzazione degli spiriti francesi e nell’unire street culture, tradizione e creatività contemporanea. Nel pomeriggio ospiteremo una masterclass gratuita, dove condivideranno il loro modo di dare nuova voce agli spiriti locali attraverso ricerca, storytelling e identità urbana. La sera portiamo tutto al bancone — con un BAR TAKEOVER firmato Le Syndicat e una drink list pensata insieme. In consolle, @tarek.esiste . 7:00–10:30 PM Reservations recommended: +39 340 743 5116 📍 Via Santa Chiara 12 — Rimini #racine #farmtoglass

After the long arduous process of learning a new language, getting housed, getting set up in a new city and then signing the contract; I can officially say I work in @lesyndicat now. Really happy, did da Latin American spirits, now French spirits and more shit that I know absolutely nothing about. New language, culture, group of peeps. Oui, oui, baguette and all that stuff. #yupireland

New city, new job, new language, new peeps. Still a’making’a’da drinks.

@blocbr for Fête de la Musique. Genuinely one of the best experiences of my life that day. Buzz.

Amiga do Peito Last drink I’ll chat about on the current menu is one that uses Cachaça. Shocker. I think I’ve bored the ear off every single person I know about this spirit at this stage but I’ll just stick it in writing to make sure. I became perplexed at how little was known about the Brazilian liquid a few years ago. 3rd most consumed in the world. Only around 2% of it actually makes it out of Brazil. It’s discovery being so intrinsically linked to Brazils itself. Ireland having an astounding Brazilian population. It didn’t make much sense to me that it was such an unknown. I read books, read forums, moved to Portugal, learned the language, tried my best to learn every speck of information about the culture; genuinely because I was interested. Once I got back from working in @copalisboa I was intent on spreading the word that this spirit is actually a bit class. A specific brand of aged Cachaça gave me the idea to essentially recreate its taste by infusing @drinkfuba with cinnamon and vanilla to recreate that Canela and Amburana taste from the premium Cachaças. I split this base with some…. wait for it…. Jambu. Jambu was always going to be an ace up the sleeve. Straight off the press infused with a special flower from the Amazon, otherwise known as the “toothache plant” for its tingling sensation; almost akin to a feeling at the dentist. It’s even closer to a Szechuan sensation, hence why I blend Pink Peppercorn and Red Szechuan to create a handsome dust on the side of the glass. Pretty little Pineapple and Lime Cordial to balance out the sweetness of the alcohol and we are live. The name was just a phrase I enjoyed whilst learning Portugese, translating (roughly) to a friend that would be close to your heart (chest to be exact) Absolute buzz. Try it before we switch our menu up in the near future. Saudé, boa prova!

Rita From the West A drink off our most recent menu, I had the idea sitting in my head for about 6 months for this drink. I just had to get better at what I was doing to actually go ahead and make it. Having lived in both Italy and the US, I’ve experienced both cultures (vastly different) and tasted life in those spheres. Having also studied cinematography, I was always so intrigued as to how the “Spaghetti Western” genuinely became one of the biggest film industries and then out of nowhere just *poof*; gone. I wash Bourbon in Sesame Oil, arguably the most American tasting thing I’ve ever encountered. To do this, I add the oil to Sous Vide bag, seal it and then freeze that thang. Overnight, the oil will solidify however the alcohol will not. Strain through a coffee filter and now I have Muricaw in a bottle. Combine that with some Aperol and some Amaro Montenegro, the two liquids that were on an IV drip into me when I lived in Cagliari; we are rocking. Flaming the Sesame Seeds on the side of the glass is definitely egotistical although I must say, it does give off a lovely aroma. I named the drink as such after a female led Spaghetti Western because she looked badass and my grandmothers name was Rita and she married a man from the Wesht. Drinks lovely, story too. Sláinte kids.

The Raisin Mezcal Old Fashioned Definitely my favourite drink I’ve ever made, every time I make one of these at @bonobo_smithfield , I get a little bit excited. To make the spirit mix in the bottle you see me pouring, I cook raisins in a Mezcal and Tequila mix, along with a touch of citric acid and this creates an absolutely gorgeous rich and smokey juice. To make it an Old Fashion’d style of drink I of course needed a sweet aspect so I wanted Ancho Reyes. Unfortunately the distributor in Ireland is very very stupid and does not want people to be happy and they have a very large minimum order. So I decided to make my own Chunk of Bell Pepper, handful of jalepenos, healthy dose of Demarera sugar, Sous Vide bag, 80 degrees ; how are you getting on. The dill garnish on top takes massive inspiration from a similar flavour combination created by @f_samoes in @copalisboa . Obviously, the outrageously easy to work with @tumblerandrye on the lenses. Enjoy the drinks, enjoy the New Year x