In the world of cocktail making, few possess the alchemy required to elevate the craft into an art form. Markus Galuschin, a mixologist with two decades of experience, is one such figure whose name has become synonymous with innovation and authenticity.
Most evenings, you’ll find Markus Galuschin behind the bar at Bierhaus, where his instinct for mixology has helped to elevate its offerings, making it a destination not just for craft beer, but for exceptional cocktails. His work at Bierhaus, where he’s been for nearly nine years, has led him to reimagine old classics and infuse them with an unexpected twist. "I do quite like taking old drinks, bringing them back and changing the way they're done," he admits. His ethos is simple: take something familiar, and evolve it into something unexpected. His passion for reinvention stems from his early curiosity about flavours and an experimental spirit, one that existed long before he arrived in the West of Ireland.
Markus spent years living and working in bars across Asia, absorbing techniques, flavours, and inspiration along the way. When he arrived in Galway, he brought with him a world of ideas and a thirst to shake up the local scene. Since then, he’s been subtly influencing what we drink, one expertly made cocktail at a time. His approach? Take a drink you like, and transform it into one you love. His playful yet precise mixology breathes new life into classic recipes, earning approving nods, clinking glasses, and devoted regulars in the process.
His interest in mixology began at a young age. Armed with endless curiosity and enthusiasm for diverse flavours, he set off to Southeast Asia where he worked in bars in Malaysia, Cambodia, Laos, and Vietnam. During this time, he gained access to a variety of fruits and herbs unavailable back home, further fueling his passion for experimentation.
As his tastes evolved, what remained constant was his drive to make something uniquely his own. A significant moment in his career came when he began working at Bierhaus in Galway, where he was given the freedom to experiment and develop new drink offerings. "We’ve had a really fun journey here, trying new things," he says, adding, "I’ve had a lovely freedom to experiment and play."
For Markus, it’s not just about the making of cocktails. It’s about creating an environment where the drinks serve as a bridge, connecting people, moments, and memories. “The best part of my job is the people who come back, who remember a drink you made months ago," he says. It’s a small part of town, and Bierhaus is a place where you feel like you belong. "I love the community. Before I was here, I was quite transient. A few years here and there. But being somewhere long-term, it’s really nice to see the community building around the pub," he says fondly.
His approach to the cocktail menu at Bierhaus reflects his commitment to innovation. Twice a year, Markus revamps the cocktail offerings. While the spring menu leans into vibrant, zingy flavours, his autumn menu takes a different approach. "Autumn is easier for me because I tend to lean on dark spirits, heavier drinks that are booze-forward,” he explains, noting that these feel more fitting for the colder months.
It's this balance between seasons and flavours where Markus truly shines. His fascination with nuance and precision is evident in every drink he creates, and it's this dedication to craft that encourages him to experiment with techniques, such as milk clarification. "It gives the drinks a wonderful mouthfeel, and because they are clarified, they don’t look like they taste, and I really like that.”
Mixology is an ever-evolving craft, with endless possibilities. Markus explains, “There's thousands and thousands of old cocktails that nobody drinks any more, so there’s a lot of space to reinvigorate them and bring them back.” As he reflects on his career, it’s clear that for him, mixology is more than just a job. It’s a never-ending journey of discovery, one new creation at a time.
You can enjoy Markus’ newest cocktail menu by visiting Bierhaus at 2 Henry Street in Galway’s Westend. Follow Bierhaus on Instagram @bierhausgalway to stay updated.
Markus’ Galuschin Spring 2025 Cocktail Pick - The Infinity Daiquiri
Ingredients: rum blend, lime juice and sugar syrup
This new cocktail by Markus merges two distinct ideas: the solera aging process of Madeira wines and the concept of an infinity bottle, which is used by whiskey aficionados to create a perpetually evolving blend. "It’s a marriage of the solera process and the infinity bottle," he explains. "I’m quite enamoured with the idea of a forever-changing drink, where you can have very fine nuances in that way."
The concept behind the Infinity Daiquiri is simple yet brilliant. A single bottle of rum is continuously topped up with different rums, creating an ever-evolving blend. When a customer orders a daiquiri, Markus draws from the bottle, adding a touch of the new rum blend. "It takes it out of my hands a little bit because you never know what you’re going to get," he says. By continuously adding different rums, the blend changes over time, reflecting shifting preferences and creating a dynamic, personalised drinking experience. In doing so, Markus has achieved in making a drink that’s never exactly the same, but always wonderful.
Will be available order at Bierhaus from mid-May.
All photography by Ciarán MacChoncarraige.
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