The visionary behind Rúibín’s signature cocktails, Dennis O’Neill is a true innovator, consistently dreaming up new blends to present guests with bold, fresh creations. With a deep respect for seasonality and a passion for creating new menus, Dennis has ensured that every cocktail at Rúibín is more than just a drink–it’s an experience to savour.
In the heart of Galway’s thriving food and drink scene, Rúibín has become a destination for those who appreciate culinary creativity and expertly crafted cocktails. This dockside restaurant is a firm favourite amongst foodies in Galway, and it's Dennis who is responsible for ensuring that their cocktail list elevates every visit. Having turned the practice of cocktail-making into an artform, Dennis constantly reinvents the classics, blending tradition with his own unique flair.
Before making his mark at Rúibín, Dennis first stepped behind the bar during his college years, picking up shifts at the lively Electric nightclub. It was there that he found his rhythm, eventually moving on to the beloved (and now closed) Bite Club, where he spent several years refining his craft. Taking full creative ownership of the cocktail list, he designed every menu —each one a testament to his evolving expertise. His skills were sharpened even further at the busiest cocktail bar in New Zealand, Wellington’s Dirty Little Secret, where he played a pivotal role in crafting boundary-pushing, innovative menus.
For Dennis, the joy of mixology has always lied in discovering flavours that work together while embracing the creative challenge of working with seasonal ingredients. This interest has served him well. At Rúibín, Dennis creates four menus a year, each featuring twelve or thirteen beautifully constructed cocktails. This process is highly collaborative, as he welcomes input from the entire bar and kitchen team, particularly Head Chef Alice, ensuring that every cocktail is perfectly balanced and in harmony with the restaurant’s culinary vision.
Each cocktail menu at Rúibín is a reflection of the seasons, a carefully curated expression of what’s fresh and at its peak. Taking into account what’s being used in the kitchen, Dennis works with the ingredients that are readily available, and even makes his own liqueurs in-house throughout the year. “I’ve got my own inventory to play with as well,” he notes. The process is a continuous cycle—no sooner is one menu released than the groundwork for the next begins. With some cocktails making only a fleeting appearance, dictated by an ingredient's brief harvest. “Sometimes I’ll revisit older drinks if they haven’t had enough time on the menu,” Dennis explains. Ingredients like gooseberries, which are only in season in Ireland for a matter of weeks, inspire limited-run creations like the Smoky Goose—a cocktail that returns for a single month each summer before vanishing once again.
For the past five years, Dennis has been the creative force behind Rúibín’s cocktail lists. Now, as General Manager, he’s stepped away from the nightly rhythm of shaking and stirring, with a bar team -led by Emma Licciardello and Cassidy Farrelly- expertly filling his shoes, while he dedicates a majority of his time to crafting new menus with precision and care. His passion is fuelled not just by the process of creating new cocktails but by the responses they receive, both from guests and the team who brilliantly bring his creations to life. “I love it,” he admits. “I’m still on the floor every night, watching people order drinks, and I’ll go over to them and explain things to them.” His approach is fluid, intuitive—always open to inspiration, even from an unexpected place. “I’m happy to make things off-menu” he adds, and explains that those spur-of-the-moment creations take on a life of their own. Case in point: last season’s Philomena Smooth, a cocktail born from a guest’s request for dark rums. “He even named it himself,” Dennis smiles. “Sometimes, it works out in my favour.”
For Dennis, mixology is more than a skill; it’s a constantly evolving dialogue between flavour, technique, and the ever-changing seasons. Whether it’s a limited-edition summer cocktail or a spontaneous creation inspired by a guest, his love for the craft is evident in every glass. To sample his latest work, visit Rúibín at 1 Dock Road, Galway City, or explore the current cocktail menu at www.ruibin.ie.
You can also stay up to date with Dennis’ latest innovations by following Rúibín on Facebook, Instagram, and Twitter.
Dennis O’Neill’s Spring 2025 Cocktail Pick - The Beekeeper
Ingredients: Cachaça, honey, orange, lemon, bee pollen, lavender foam.
-Clarified through milk.
above: The BeeKeeper, photo by Ado Lyons
We adore this photogenic cocktail. It’s a clarified (and more classy) version of the Prohibition-era cocktail, The Bee’s Knees. The Beekeeper is light, refreshing and way too easy to drink. Dennis mixes in all the ingredients, and filters them through coagulated milk and this is what gives it a smooth texture, topped off with a lavender espuma and a sprinkle of bee pollen.
The Beekeeper is consistently one of the most popular drinks on Rúibín’s cocktail list, and will be sticking around until the summer so be sure to order one, heck order two and soon you’ll be buzzing about it as much as we are.
“It’s so good. People were raving about it last time so we had to put it back on the menu.” Dennis shares, “There are certain drinks like that - ones people ask for again and again.“
Available to order at Rúibín, for €14.
Photos of Dennis O'Neill by Ciarán MacChoncarraige.
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