Roe & Co Distillery opened in 2019 inside the former Guinness Power House, a red-brick industrial structure on James's Street that supplied electricity to the brewery complex for nearly a century. The building's original turbine halls and coal stores now house copper pot stills, fermentation vessels, and a street-level bar where visitors assemble Irish whiskey cocktails under the supervision of trained mixologists. The distillery takes its name from George Roe, whose whiskey empire controlled thirty acres of The Liberties in the 1880s and produced two million gallons annually, making it the largest distillery in the United Kingdom before consolidation and Prohibition erased its market. Today's dublin whiskey cocktail class tours revive techniques that fell dormant during Ireland's twentieth-century distilling collapse. The workshop begins with a primer on pot-still versus column-still production and the legal distinctions that separate Irish whiskey from Scotch and American bourbon. Participants measure, shake, and strain three cocktails rooted in Dublin's pub culture: the Irish Coffee, adapted from Shannon Airport's 1940s transatlantic flights; the Tipperary, a Prohibition-era Manhattan variation that substitutes green Chartreuse for vermouth; and a house Old Fashioned built on Roe & Co's own blended spirit. Each recipe is demonstrated once, then replicated by participants at individual mixing stations stocked with jiggers, Hawthorne strainers, and glassware etched with the distillery's cartouche. The Power House itself remains a study in adaptive reuse. Steel catwalks trace the routes where coal once fed boilers; exposed brickwork bears century-old soot stains; and floor-to-ceiling windows frame views of Christchurch Cathedral and the Guinness chimney. The cocktail workshop unfolds in a mezzanine bar overlooking the stillroom, where condensers and spirit safes operate behind glass. Instructors explain how copper contact strips sulfur compounds, how barrel-aging introduces vanillin and tannin, and how dilution rates affect aromatics. The session closes with a tasting comparison: the base spirit neat, the same spirit in a stirred cocktail, and the final shaken preparation. Participants leave with recipe cards and access to the rooftop terrace, where benches face the Wicklow foothills twelve kilometers south.