BAR GUIDE 2009
The List’s bar guide features 40 establishments we think it would be rude to overlook. Why these 40? Because they appreciate the simple things, writes Jonny Ensall Contributors: Ryan Drever, Malcolm Jack, David Kirkwood, Anna Millar, David Pollock, Allan Radcliffe, Donald Reid
T he issue of where to drink alcohol can prove divisive between friends – as we found putting together this bar guide. Members of The List team have never been afraid to take a daiquiri in the line of duty, and have happily entered into some fierce debate over which of Edinburgh and Glasgow’s many good bars should feature in our hitlists.
Taken together these hitlists represent the best of the bar scenes in both cities and are the result of many hours of on-the-ground research. Notice that our hitlist categories differ between the cities in order to reflect their individual strengths – we list music bars and pre-club venues in Glasgow instead of the traditional pubs and cocktail bars we cover in Edinburgh. Also notice that we have given an extended profile to the bar that we would specially recommend in each category. While you might not agree with every one of our decisions, why not look upon this as an opportunity to throw your weight behind the local that we have so cruelly overlooked. Or go and grumble in an unfamiliar pub that we’ve suggested, even if just to prove us wrong – both could probably do with your custom.
Scottish pubs and bars are feeling the pinch, and not only because of the recession. The 2005 Licensing Act is just coming into effect, limiting binge-inducing drinks promotions and
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tightening up licensing regulations. A good idea, but one that has contributed to the rising cost of applying for, and keeping a license. Add to this the relatively recent increases in alcohol and fuel duty and the prospect of a return to 17.5% VAT in December and it’s little wonder that prices have risen. The average Scottish pint now costs £2.80, 12p over the national average. Yet, in the face of a more expensive skinful, we owe it to ourselves not to turn either to the nearest supermarket or big chain bar. Both are running tighter profit margins than most independents can afford and limiting drinker choice by capitalising on the savings made by exclusive associations with drinks brands.
It all leaves drinkers with some difficult choices. But, like good foodies, good drinkers should moderate and innovate, dipping into their pockets to pay reasonable prices, but also demanding choice and quality from their bars. ‘The basics’, is the catch-all term that we’ve used a lot working on this bar guide: meaning those qualities – good service; tasteful interior; unimposing atmosphere; a healthily broad stock of well treated alcohol – that must be upheld in the face of economic pressures. Every bar we have featured covers the basics well. They are the city gems where a warm welcome and cold glass are standard, and winter evenings can be passed in good company.
KEY
FOOD SERVED
COFFEE SERVED COCKTAIL MENU
OPEN AFTER 1AM
HISTORICALLY IMPORTANT
PUB QUIZ
REAL ALE SPECIALIST SMOKING TERRACE
DJ NIGHTS
LIVE BANDS BAR GAMES
LGBT-FRIENDLY STUDENT-FRIENDLY