More than just a bartender, Aileen Cunningham is a cocktail architect—building drinks that surprise, inspire, and start conversations. At Kasbah Wine Bar, she transforms simple ingredients into unexpected experiences, proving that a great cocktail is more than just a drink—it’s a story in a glass.
Kasbah Wine Bar’s Aileen Cunningham is no stranger to making waves in the drinks industry. With an exceptional talent for turning a single ingredient into a showstopping cocktail, her creations do more than dazzle the palate; they ignite conversation, foster connections, and turn each drink into a story worth sharing. Each cocktail is named after its star ingredient, opting for clarity over playful yet obscure names. The result? A drinking experience that is both accessible and intriguing, inviting guests of all generations to enjoy a deeper appreciation for the craft—and maybe fall in love with something they never expected.
Aileen's journey to bartending wasn’t exactly conventional. Originally pursuing a degree in architecture, she eventually found herself drawn to a different kind of design—one that involved mixing flavours, experimenting with ingredients, and crafting drinks that captivated her imagination. Without any formal bartending background, she took a two-week course at the Dublin Bar Academy, where she gained a solid foundation in mixology and learned the key principles of balanced, refined cocktails. At the time, her closest experience to working behind a bar was as a floor staff member at Fibber Magees—a chaotic yet exhilarating environment she loved. That experience, combined with her newfound knowledge, made it clear she was on the right path. Her first major step into cocktail-making came at The House Hotel in Galway, where she spent eight years honing her craft before transitioning to a new role at Richmond Marketing.
For Aileen, this shift was significant and much-needed change, from the high-energy, late-night world of bartending to a structured, nine-to-five role as a Brand Ambassador for Tullamore D.E.W. Whiskey. It allowed her to stay involved in the industry from a different perspective, focusing on education rather than just execution. As the country reopened post-pandemic, Aileen travelled across Ireland, training bartenders and gaining a firsthand look at the diverse ways bars operated. While she hadn’t planned on another career move, fate had other plans. When she got a call about a new distillery opening in Galway—Galway City Distillery—she jumped at the opportunity. There, she ventured into distilling gin for the first time, deepening her knowledge of seasonal ingredients, innovative techniques, and Irish produce. Although the distillery ultimately closed, Aileen has no regrets. “I prefer to take the risk and have it fail than not take the risk and stay where I was, and see it become this amazing place that I wasn't part of. So I'm glad I did it.” She reflects, “I learned so much from being there.” Fortunately, a new position at Kasbah Wine Bar opened at just the right time, marking an exciting new chapter in her journey.
The cocktail menu at Kasbah Wine Bar is a testament to Aileen’s creativity and expertise. When she joined, the bar had been closed for four years, and cocktails weren’t initially part of its plan. But her passion for mixology quickly won the team over. Determined to make the menu approachable, she opted to name drinks after their main ingredient, avoiding obscure cocktail names that might deter customers. For example, naming a cocktail Mushroom immediately sparks curiosity. “People ask, ‘how is mushroom in a cocktail?” Aileen says, “it gets a conversation going with customers and then you can really explain the drink.” This approach also pushes her to get creative with new flavours. “I can't keep using strawberry for every cocktail. It means I have to work on a new ingredient and focus on something new every time.”
The thrill of working with unexpected ingredients excites her—something she first experienced at the distillery, where she relied solely on local, seasonal produce. During the winter months, she experimented with native Irish botanicals, discovering how they could be integrated into cocktails. Now, at Kasbah, she relishes the freedom to explore beyond local availability. “I'm trying to find something that no one would think of in a drink. I love doing that. Something that really makes people question what it is.” Aileen explains, “It makes a lot more people more curious to try something that they might not have tried before.”
Aileen’s philosophy at Kasbah is simple: encourage guests to step outside their comfort zones. “I love people willing to experiment outside whatever their usual drinks would be. That's the whole point of Kasbah. The drinks are hopefully things they've never seen before.” Aileen says. While the team is happy to make classic cocktails, their goal is to inspire exploration—whether through an unusual ingredient or a fresh twist on a familiar flavour. She also carries forward another key lesson from her distillery days: seasonality. It’s all about aligning the cocktails with the mood and atmosphere of the season. This spring, guests can expect fresh, vibrant ingredients like sesame and sugar snap peas on the menu at Kasbah.
Sustainability is another value Aileen champions. It’s not just about minimising waste—it’s an opportunity for creativity. For example, after juicing beetroot for a cocktail, they dehydrate the leftover pulp and transform it into a beetroot crumble garnish. The kitchen also repurposes it for salads, ensuring nothing goes to waste. These small but meaningful efforts help maximise every ingredient’s potential.
Through her journey—from architecture to bartending, brand ambassadorship to distilling, and now leading mixology at Kasbah Wine Bar—Aileen Cunningham has never been afraid to take risks. And it’s this fearless, boundary-pushing approach that continues to set her apart, and has earned her the reputation as one of the best cocktail makers in Galway.
Are you curious to sample her latest creations? Visit Kasbah Wine Bar at 2 Quay Street, Galway City or explore the current cocktail menu at www.kasbahwinebar.com.
Aileen Cunningham’s Spring 2025 Cocktail Pick - Vietnamese Pho
Ingredients: Pho infused Patron Tequila, vegan fish sauce, GF soy, ginger syrup, habanero, and lime.
The Vietnamese Pho cocktail isn’t a new concept in itself, but Aileen is undeniably putting her own spin on it. She takes its essence and reimagines it in her own way, infusing tequila with pho’s signature spices. The process is slow and deliberate—much like sous vide cooking—allowing the flavours to develop into something deeply layered. Alongside the infused tequila, Aileen incorporates savoury elements like fish sauce and soy sauce, ultimately crafting a cocktail with an almost martini-like character but with an unexpected depth and a gentle kick of spice.
Aileen says, “What I really like about it is that savoury, almost saltiness, that you don't expect in cocktails. I think people are going to be curious. I think people are going to be curious enough to try it.”
Available to order at Kasbah Wine Bar, for €14.
All photography by Ciarán MacChoncarraige.
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