Bar Magazine December 2012 Issue

December 2012

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With the Christmas party season in full swing, we are putting on our Scrooge nightcaps and looking beyond the festivities in this issue. With increasing numbers of people planning to “detox” in the new year, sometimes for as long as two months, we look at some ideas for non-alcoholic cocktails and interesting soft drinks to keep health-conscious customers coming into your bar.

We also report on how energy drinks are continuing to go down a bomb in bars and how premium and luxury vodkas are faring at a time of economic adversity. (Rather well, it seems.)

The new year could also be a time to “detox” your bar, and in this issue we ask experts in finance, law and other topics to provide advice on how to make your business leaner and fitter for the future. We also look at ideas for enhancing the music in your venue.

But first of all, it is Christmas so we present some last-minute ideas to add sparkle for the festive season up to New Year’s Eve. From all of us on the Bar magazine team, have a happy and profitable Christmas and New Year.

Mark Ludmon Editor

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Cover picture: Rebellion Rums, available from Toorank UK Ltd. Tel: 01865 343395 Email info.uk@ toorank.com www.toorank.com

EDITOR Mark Ludmon • mark@cimltd.co.uk Tel 020 7627 4506 PUBLICATION MANAGER Manjeet Griffiths • manjeet@cimltd.co.uk Tel 01795 509109 Fax 01795 591065 ACCOUNT EXECUTIVES Lewis Thorne • lewis@cimltd.co.uk Bree Davies • bree@cimltd.co.uk Tel 01795 509109 Fax 01795 591065

CONTENTS DECEMBER

08

10

50

Regulars 05 Industry news 66 Barhopper diary

37 Christmas and New Year 41 Energy drinks 50 Virgin cocktails

Profiles 08 Buddha-Bar, London 10 Palm Sugar, Leeds 12 The Jam Tree, London 14 BrewDog, Bristol

Features 17 Bar review of the year 45 Calling in the experts

Drink 21 Drinks news 25 Mixology 31 Premium vodkas CHIEF EXECUTIVE John Denning • jdenning@cimltd.co.uk STUDIO MANAGER Paula Smith • paula@cimltd.co.uk DESIGN & PRODUCTION Grant Waters • grant@cimltd.co.uk James Taylor • james@cimltd.co.uk ACCOUNTS Vickie Crawford • vickie@cimltd.co.uk Tel 01795 509103 www.barmagazine.co.uk www.twitter.com/barmagazine

Club 53 Vetro, Billericay 55 Music 58 Wonderland, Milton Keynes 60 House of Wolf, London © 2012 CIM Online Limited, The Goods Shed, Jubilee Way, Whitstable Road, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher.

Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to CIM Online Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

www.barmagazine.co.uk |3

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news

London operators invest in new sites for old

Charlie Gilkes and Duncan Stirling – the team behind London venues Bart’s, Maggie’s and Bunga Bunga – have taken on two sites in the West End. Their company, Inception Group, has acquired the lease of Bureau nightclub near Carnaby Street for an undisclosed sum in a deal completed by leisure property specialist Shelley Sandzer. They have also revealed they have a new site in Mayfair.

Bar and pub operator 580 Ltd has opened a new neighbourhood bar, John Salt, in Upper Street in Islington, north London, in the site of its own former Keston Lodge bar.

580, which also runs The Owl and Pussycat in Shoreditch and The Fellow in King’s Cross, has joined forces with chef Ben Spalding to open a 25-seat restaurant overlooking the main bar. The cocktail menu has been designed by

consultancy Soulshakers.

New operator Darwin & Wallace is preparing to launch its first venue in early 2013, revamping well-known pub The Ebury in Pimlico, London, into an “all-day, casual bar dining experience”. With interior design by Fusion DNA, it will specialise in freshly cooked food and comprehensive wine and cocktail lists.

Darwin & Wallace is headed by managing director Melanie Marriott, who was brand manager of Mitchells & Butlers’ All Bar One, and is financed by The Imbiba Partnership whose investments include bar operator Drake & Morgan. It is planning further acquisitions, mainly in affluent London “villages” around London as well as the West End, seeking sites of 5,000 to 7,000 square feet.

More at www.barmagazine.co.uk.

New directions for Cheeky Tiki

Wine and spirits company Berry Bros & Rudd (BBR) has opened the chic, glamorous No 3 Bar at the Royal Albert Hall in London. The bar serves its wines and spirits such as No 3 Gin, including cocktails, as well as food provided by caterer Rhubarb. BBR has also launched a new version of its iPhone app, with information and tasting notes on wines and spirits, including hundreds of whiskies, armagnacs and cognacs.

Durham restaurant adds gin bar Restaurant Mrs Mustard in Durham has launched The Gin Emporium, offering what it believes is the largest range of gins in the north-east.

The bar, at the front of the restaurant, stocks 32 gins and genevers from Tanqueray and Bombay Sapphire to No 3, aged Citadelle Reserve and Sloane’s Sloe Gin plus American gins such as Leopold’s, Death’s Door, Fifty Pound and Cold River.

Six gin cocktails have been developed with John Collingwood of consultancy Want To Impress, including Orchard Fizz: Darnley’s View Gin, Martin Miller’s Gin, St-Germain elderflower liqueur, cucumber and cloudy apple juice.

The bar concept is inspired by the restaurant’s name, which is based on Mrs Clements of Durham who invented mustard powder in the 1720s – the time of Britain’s “gin craze”.

Bar specialist Cheeky Tiki is extending beyond its tiki roots with a new business supplying general bespoke barware as well as working on non-tiki bar concepts.

Founders Jamie Wilson and Anjy Cameron have joined forces with Carolyn Clerkson to set up Bespoke Barware to provide “interesting” items such as ceramic, metal and glassware for the on-trade and drinks companies.

It follows their success in supplying tiki vessels to bars and clubs as well as other bespoke barware such as Silvio Berlusconi-shaped mugs to Bunga Bunga in London. “We had already started doing different things beyond just tiki,” Jamie said.

“Bespoke Barware offers lots of interesting items, off the shelf and bespoke designs.”

Off-the-shelf products can be bought at www.bespokebarware. com. Other bespoke pieces include an eagle-shaped shot glass holder for Guy Pelly and Marc Burton’s new Mexican restaurant Tonteria in Sloane Square, London.

They also worked on Piers Adam and Nick House’s new Austrian ski lodge-themed club, Bodo’s Schloss, in Kensington, London. However, Cheeky Tiki continues to design tiki bars including a venue in New Delhi.

Latin American brand Las Iguanas has opened its first site in Scotland with a 4,000 sq ft restaurant and bar in the Union Square leisure and retail complex in Aberdeen (pictured). Contemporary interiors

by Martin Brudnizki Design Studio feature vibrant colours and distressed wood. With a separate bar, the drinks include classics, Margaritas, and Caipirinhas made with its own cachaça.

Inverarity Morton has acquired Glasgow-based specialist spirits supplier LA Wholesale, a subsidiary of LA Group. The deal brings boutique spirits brands including Tapatio tequila, Sipsmith gin and Santa Teresa rums for whom LA Wholesale was the key agency in Scotland. It also aligns Inverarity Morton with LA Wholesale’s training arm, Liquid Arts Academy.

LA Group, launched in 2005 by Scott Gemmell, encompasses LA Events, LA Media and the academy.

A customer service programme has been introduced at bars and pubs operated by The Bramwell Pub Company, whose brands include Varsity and Cape. Under the Thirst for Service scheme, each customer is presented with a card at point of purchase which displays a link to its website, ThirstforService. co.uk, or they can access it via their smartphone by scanning a QR code on point-of-sale material. They fill in a survey about their experience, with the incentive of a monthly prize draw to win a party for 10.

Scottish brewer BrewDog has appointed an operations director for its expanding bar chain. Caroline Morris joins from Mitchells & Butlers where she was new concept development manager and worked on its unbranded Castle pubs. BrewDog has expanded to nine bars after opening in Bristol and Shoreditch, London. More on page 14. www.barmagazine.co.uk |5

news

Update for S&N pubco as Star Pubs & Bars

Danish restaurant group Copenhagen Concepts has opened the first UK branch of Mash (pictured), a modern Americanstyle steak house with a standalone bar, in London’s new Regent Street development on the site of the former Regent Palace Hotel. The 50-seat bar specialises in cocktails, including Mash restaurants’ signature Margarita with a twist of eucalyptus, and is headed by bar manager Renaud de Bosredon, formerly at London restaurants and bars 34, Quo Vadis and Floridita.

A new cocktail bar, The Print Room, has opened as part of the redevelopment of a threestorey Georgian building on the corner of Covent Garden Piazza in London by the team behind Soho restaurant and cabaret venue Circus. The Venue is called 21 and includes Italian restaurant Archive in former vaults downstairs and the first-floor cocktail bar, with balconies looking out over the piazza.

Bar operator Kurnia has disposed of its last remaining outlet, The Cloud Bar in Lincoln’s Ballgate area, so that director Michael Kheng can concentrate on his Kurnia Licensing Consultancy. Kurnia, which has run bars and restaurants in Lincolnshire for over 30 years, sold the bar to restaurant and pub entrepreneur Christopher Regan who plans to keep it as Cloud.

InnBrighton, which has 50 pubs in London and Brighton, is continuing its expansion in the capital with The Candlemaker in Battersea High Street, south London. Formerly The Greyhound, the venue has had a major refit, including new “outdoor rooms” and heated pods in the garden and Pop Art and psychedelic imagery on the walls inside.

6| www.barmagazine.co.uk

Drinks group Heineken has relaunched its pub company with a new name and leasing agreements that reflect the changing face of the licensed trade.

Its S&N Pub Company, once part of Scottish & Newcastle, has changed its name to Star Pubs & Bars, reflecting the variety of its estate from high-street bars through to community pubs.

Its range of agreements has been extended, aiming to give more flexibility to lessees. It includes a new three-year Business Start-Up Agreement for outlets where operators have an opportunity to significantly increase trade.

Entry starts at £10,000 including a flat £3,000 deposit, with a three-month notice period.

The company is also changing its standard

agreement from five years to a rolling three-year term. Terms of 10, 15 and 20 years are being introduced as standard options on its fully repairing and insuring (FRI) agreement, which can be assigned after two years.

For lessees needing extra backing, there is a new First Year Support Package to help with cash flow, with options such as Kelly Wimbleton payment of business rates and Sky licence fees or additional discounts on beer.

The new name was unveiled at the company’s Star Awards for top lessees in Manchester last month. Winners included Kelly Wimbleton at the Amber Lounge in Chester and Tim and Nick Cockburn for their gastropub, the Adam & Eve, in Mill Hill, London.

Stonegate continues to grow training

A new development centre has been opened by Stonegate Pub Company for training staff from its bars and pubs across the UK. Located above Reflex bar in Birmingham’s Broad Street, it is called Albert’s Academy – linked to its Albert’s Theory of Progression training programme with imagery inspired by Albert Einstein. It will be supported by satellite facilities around the UK. The centre covers areas such as cellar management and general manager training and, with a demonstration kitchen and five kitchen training pods, it also houses the Chef Training School. With CPL Training, Stonegate has developed an online intranet system – called Elsa after Einstein’s second wife – which houses information on training and employees’ development and appraisals.

Milan-born Mattia Boldetti has opened an Italian bar, Vineataly, in an arch under Leeds’ central station, specialising in Italian wines – with many served by the glass thanks to an Enomatic dispenser. It was designed by Lifeforms as an all-day operation that seamlessly moves from café-deli to a nighttime bar and restaurant. Alongside a white marble bar counter, reclaimed timber wall cladding is set against existing concrete floor slabs, with exposed brickwork and reclaimed wine box panels on the upper floor.

Revamp for trade support website Bacardi Brown-Forman Brands (BBFB) has revamped its dedicated on-trade website, Pourfection.com, to make it easier to use and available via mobile phones.

It has four new sections – Bar Set Up, Drinks & Menus, Sell More Spirits, and Training – and continues to offer the Create A Menu solution for developing bespoke drinks lists. The Cocktail Library

allows for searches using criteria such as bar staff experience, occasion, flavour profile and ingredients, linked to a GP Calculator.

BBFB, whose brands include Jack Daniel’s, Bombay Sapphire, Bacardi and Southern Comfort, has also created a mobile-enabled version which can be used by bars to create cocktail lists and calculate gross profit.

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venue profile

Buddha-Bar The global bar and restaurant concept returns to London, reinvented with a new design by Tibbatts Abel

B

uddha-Bar is back in town, and it has a new look. Dating back to the first Buddha-Bar in Paris in 1996, the restaurant and latenight lounge concept can be found in cities around the world from Beirut and Budapest to Mexico City and Washington DC.The brand arrived in London in 2008, opening in the arches by Temple station on Victoria Embankment but, within two years, it fell victim to the economic downturn and closed.

This time, Buddha-Bar has come to affluent Knightsbridge, in the former site of a Chicago Rib Shack. It is spearheaded

by Tarja Visan, who co-founded BuddhaBar Paris with her husband Raymond, and heads the global chain’s owner George V Eatertainment. She says the new London venue is a “reinvention” of the concept.

“Buddha-Bar is universal. Each destination is unique in its own right. With our brand new London restaurant, we have ensured the concept is flexible to the British lifestyle yet still attractive to the restaurant’s eclectic audience.”

For the concept and interior design, they brought in Tibbatts Abel, a specialist in luxury bars and clubs with a broad portfolio that includes Chinawhite and Movida in London and the Rutland in Edinburgh.

Director Adrian Abel says their brief was to “take the DNA that makes the original Buddha-Bar unique” and “maintain, enhance and deliver it in one of the world’s most demanding cities”.

Their approach was “to make the Buddha-Bar experience more spiritual and sensory”, Adrian explains. “This, combined with the dynamic layout which results in all guests being involved in the theatre of the venue, results in a perfect amalgam of

8| www.barmagazine.co.uk

drama and style.”

On entering the two-storey venue, the main staircase draws you down, with the shadows of a suspended copper-mesh Buddha sculpture projected onto a glass screen. It is flanked on either side by twostorey-high dragons formed from individual crystals lit from below. “The handrails are wrapped in padded leather to further add to the tactile link between the finishes and images,” Adrian adds.

The floating Buddha sculpture, called Transpose, has been designed by sculptor David Begbie, who specialises in steel mesh, and is created from a single sheet of bronze mesh. It is a centrepiece surrounded by a myriad of loose and fixed seating, booths, bays and alcoves suitable for both large groups and more intimate dining. One wall is exotically finished in tiles that reflect the dragon texture. Behind feature sliding doors are the VIP lounge and private dining, which continue the stunning designs of the main restaurant.

On the upper level is a nine-metre-long bar with a DJ at the far end. The dining seating surrounding the staircase is further enhanced by the six-metre-high window drapes and a wall-mounted piece by David Begbie, called Transcend, made up of 207 brass Buddha figures.

Tibbatts Abel has created a “moody” table-lit environment with spectacular feature lighting suitable for day, early evening and late-night operations. “Great lighting makes good features superb,” Adrian adds.

The overall result has been such a success that Tibbatts Abel is in talks to develop a new Buddha-Bar in Minsk in Belarus.

The re-invention of the brand extends to the food which blends Far Eastern cuisine

Where to find it 145 Knightsbridge London SW1X 7PA Tel: 020 3667 5222 www.buddhabarlondon.com

Who did it Lead design: Tibbatts Abel Architects: Proun Architects Contractor: WFC Lighting consultants: Into Lighting Furniture suppliers: Acanthus Blinds: Regal Blinds Sculpture: David Begbie with Western tastes and influences. Chinese, Japanese, Thai and other Eastern flavours come into play to create what the owners call “a new-wave Pacific Rim cuisine”. Dishes specific to the London restaurant include smoked duck and foie gras gyoza and panfried seabass with shiso butter.

The aim of the cocktail list, created by the company’s in-house team of mixologists, is to be “avant-garde”. Drinks include the Heart of Darkness, a blend of red grapes, cognac and red port, and the Ultimate, which is a fresh mix of maraschino liqueur, Cointreau and pineapple. Other cocktails include the quirkily-named Oh My Dog!!! which combines rose syrup, Pama pomegranate liqueur and gin infused with white pepper.

Open from midday seven days a week, food is served till 11pm and drinks till midnight, with a line-up of DJs playing a mix of electro-style rhythms and ethnic and tribal sounds alongside all-time favourites.

“Restaurants are like fashion,” Tarja adds.

“We must adapt to our new generation’s demands whilst continuing to cater for our loyal customers’ needs.”

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Designers of Buddha Bar London 0121 747 1111 info@tibbatts.com www. tibbatts.com

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www.barmagazine.co.uk |9

venue profile

Palm Sugar Lounge A revamp of Chaophraya restaurant in Leeds marks a new outing for the company’s stylish bar concept

I

t is eight years since the UK’s first Chaophraya restaurant and bar opened in Leeds. Named after a major river that flows through Thailand, it was created by restaurateurs Kim Atcharaporn Kaewkraikhot from Thailand and Martin Stead from Leeds. Since then, the concept has spread to Manchester, Liverpool, Birmingham, Glasgow and Edinburgh.When the shop unit downstairs from the first-floor restaurant in Leeds came available, the owners took advantage to revamp the site and install their Palm Sugar Lounge bar concept.

They brought in design company JMDA, headed by Jonathon Morgan, which has worked on the company’s other sites.

The result is a new ground-floor VIP bar, its third Palm Sugar Lounge bar after the development of the first next to its Liverpool One restaurant and the second in Glasgow.

The bar is now the first area that greets visitors to the Leeds venue after entering through a glass lobby flanked by white Buddhas. They can sit next to the bar at poseur tables, beside a hand-carved timber screen, or in comfortable tub chairs next

Where to find it 20 Swinegate, Leeds LS1 4AG Tel: 0113 244 9339 www.chaophraya.co.uk

Who did it Design: JMDA Fit-out: Dawnvale Contractor: Phelan Construction Carpets: Brintons Flooring: Priory Harwoods Glass: GlassTech Europe Lighting: Northern Lights Furniture: Den Interiors Signage: Ashleigh Signs Fish tank: Aquarium Architecture Blinds: Regal Blinds

10| www.barmagazine.co.uk

to huge picture windows. This area also doubles as a dining area during busier times.

The bar itself is like a beacon to passersby in Swinegate, glowing with a warm amber back-lit bar front and bar fitting and illuminating the bottles of spirits and liqueurs on display. Dozens of amber glowing lights are set against a dark-painted and slightly dropped ceiling, creating an intimate feel despite the open-plan space.

The bar offers a comprehensive selection of premium spirits and wines, including champagnes up to Dom Pérignon and Perrier-Jouët Belle Epoque Rosé. World beers are available by the bottle, from Singha and Chang to Peroni, Sol and Tiger, plus a lager called Yom on draught. The cocktails range from classics to signature Thai-inspired drinks such as Made in Thailand, combining Ketel One Citron vodka with a splash of Malibu, muddled with lime, lemongrass and coriander, served over ice and topped up with ginger beer and a hint of pineapple juice.

With the brief of “dark and moody”, the rear area of the restaurant uses rich rosewood stained timber panelling and honed slate wall cladding. White leather upholstered booths and loose furniture contrast with the wall finishes, enhanced by discrete lighting. The area is divided up by a feature screen, incorporating chromed chains highlighted by magenta spotlights in a polished timber frame. A sunken seating area provides a more intimate space for up to 12 people. To add to the Thai experience, there are Thai artefacts and a three-metrelong fish tank.

An imposing new illuminated glass and timber staircase has been built to connect the original first-floor restaurant. Upstairs, the exhibition kitchen has been extended and refitted, and a new area, dubbed The

Tea Room, has been formed in the centre, serving to break up the large open space.

With richly stained slatted timber screens, The Tea Room is decorated with black embossed wallpaper and gold ceiling paper, plus Thai-inspired bell-shaped gold light fittings above and loose furniture upholstered in a rich tan leather.

The original bar area has been retained but upgraded to a “VIP experience” with white leather upholstery, a white Carrera marble-clad counter and twinkling ceiling lights. Off the bar area is an outside terrace that has been fully refurbished with glass and steel balustrading, day bed furniture and feature planters. “It is a real haven of relaxation above the hustle and bustle of Leeds city centre and probably Leeds’ best rooftop terrace,” Jonathon comments.

Much of the lighting is bespoke, including the artistic black and gold tube lights suspended over the staircase and the flickering recessed candle walls on either side of the kitchen pass. Flooring ranges from rich burgundy and gold carpets to warming ginger solid jatoba timber. Jonathon adds: “Throughout the restaurant there is a feeling of relaxed sophistication and style, while the Palm Sugar Lounge bar captures the energy and ambition which Leeds is famous for.”

www.barmagazine.co.uk |11

venue profile

Where to find it 13-19 Old Town, Clapham London SW4 0JT Tel: 020 3397 4422 www.thejamtree.com

The Jam Tree Yann Roberts and Ashley Letchford have created a third site for their jam-flavoured bar concept

W

ith their bright, quirky interiors, seasonal cuisine and tasty cocktails,The Jam Tree pubs have proven to have a winning formula. After the success of the first two in Kensington and Chelsea, owners Yann Roberts and Ashley Letchford have taken the concept to south London.

They have transformed the site of barrestaurant Grafton House in Clapham Old Town, changing the layout and injecting it with their trademark energy and colour.

With an extensive background in the bar and club sector, the pair have designed the interior themselves, breaking the existing large space into smaller areas with partitions such as a wall of jars with hanging plants and a tall cabinet filled with jam jars.

The focus of the venue is now the main bar at the front, set up for drinking and eating, while the former dining room at the back has been turned into a flexible area for private hire and events such as comedy nights as well as more eating and drinking at busier times. With its own small bar, this room also has a table-tennis table, while the open kitchen pass has been covered with a long distressed antique mirror. “I have a bit of an issue with open kitchens,” Yann explains. “They look great when it’s busy but when it’s just a kitchen porter with a mop, it starts to lose its impact.”

To confirm the new layout, a wall has been built to separate the two spaces, with a concealed door in what looks like a bookcase. The back room opens out onto

12| www.barmagazine.co.uk

a stylish landscaped garden, which can also be accessed through a corridor from the main bar. After the success of the immense garden at their Chelsea site,Yann and Ashley are set to add a barbecue next summer.

The furniture and lighting throughout the venue has been mostly sourced from specialist supplier Andy Thornton and its on-trend Urban Vintage collection. These include tables made from old floorboards, high refectory tables, café chairs, battered Chesterfields, crystal chandeliers and a sofa upholstered in Beatles-design fabric.

Features familiar from the other sites include Tom Dixon copper globe lights above a copper-top bar and the jam jar pop art on the walls, plus other quirky items bought at auction. An industrial 19thcentury detail has been added with large traditional tin tiles on sections of the white ceiling.

Open from midday for coffees and lunch Sundays to Fridays and from 10am on Saturdays, it ramps up the mood in the evenings until midnight on Thursday, Friday and Saturday. A new sound system has been installed with Turbo Power speakers, Crown amps and Soundweb processing, while music throughout the day has been programmed

by Music Concierge.

“Local” twists have been added to the food menu by the group’s executive chef, James Browne, who grew up in Clapham and nearby Brixton surrounded by Caribbean flavours and exotic ingredients. Formerly head chef at Rapscallion in Clapham and the

Who did it Furniture, lighting: Andy Thornton Contractor: Trabur Construction Tin ceiling: Brian Greer’s Tin Ceilings Table-tennis table: Cornilleau Sound system: OPS, Turbo Power, Crown, Soundweb Music: Music Concierge Settle Inn in Battersea, he has developed seasonal British food alongside “colonial” favourites from countries such as Malaysia, South Africa, Canada and India. He has used local suppliers wherever possible such as Clapham butcher Moen & Sons and cheesemaker Hamish Johnston.

Another familiar feature on the menu are the signature jam cocktails, with customers able to choose from a selection of Bonne Maman jams for drinks such as a Jam Mojito. With cocktails designed in-house by a “cocktail committee” of bartenders, other popular drinks include the Jaffaholics Anonymous, made with Tia Maria, Eristoff vodka, Mozart chocolate liqueur, orange marmalade and orange juice. Another is the Wham Bam Thank You Jam, which mixes Cariel vanilla vodka with Chambord, Passoä, raspberry jam and a sour mix, topped with popping candy. The bar also serves a wide selection of beers, including Birra Moretti, Sagres, London Pride and Timothy Taylor’s Landlord on draught and Saint, Leffe, Duvel and Vedett by the bottle. Alongside a champagne list featuring Louis Roederer Cristal and Dom Pérignon, there is a strong wine list, with over 20 available by the glass.

The Jam Tree is part of a burst of activity in the area, with more bars due to open over the next few months alongside an urban regeneration scheme that will create more pedestrianised space. The arrival of The Jam Tree confirms the continuing profile of Clapham as a leading London destination for drinking and partying.

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venue profile

BrewDog Bar Scotland’s iconoclastic brewers come to Bristol with their rapidly expanding chain of craft beer bars

T

he punks of Britain’s brewing scene, BrewDog, have been kicking up a storm with their beers and, over the past two years, their bars across the UK. Last month, the brewer launched its second bar in London, taking over the old Green & Red and Mason & Taylor site in Bethnal Green Road, Shoreditch, including a speakeasy bar UnderDog in the basement. Only a few days later, it opened its ninth bar, in Bristol, with plans for another 10 bars in the next 12 months, including Birmingham and Leeds in early 2013.

Co-founders James Watt and Martin Dickie were attracted to Bristol because of the city’s historic links with pirates and adventurers. “Since the days of buccaneering pirates, Bristol is a city with a great heritage of anti-establishment thinking, and BrewDog Bristol is more than another bar; it’s a bastion for the craft beer revolution in the West Country,” James says. “This is a call to arms for those in Bristol looking to shake the dust from the drinks scene and reject the tasteless, apathetic, mass-produced lagers that decorate the majority of bars in the city. Bristol has always been a prime target for a BrewDog bar. There has always been a solid community of craft beer fans and we’ve been regularly lobbied by them on our blog to choose Bristol as our next location.”

Since the opening of the first BrewDog Bar in Aberdeen in 2010, the company has worked with Glasgow-based CM Design, which is known for award-winning retail interiors such as Cult and Superdry. In Bristol, they transformed the site of a former O’Brien’s sandwich shop in Baldwin Street according to the concept’s brief to be “a revolutionary pub brand which would complement BrewDog’s edgy punk reputation”. Echoing BrewDog’s ethos, CM Design’s managing director Mark Brunjes says: “The bars are like nothing else around, and lead the rebellion against big-budget contemporary design bars, which are bland and over-styled.”

The starting point for the interior concept

14| www.barmagazine.co.uk

Picture: Hugh Burden (www.hughburden.com)

was “Cold War chic meets abandoned factory”, inspired by the 1970s architectural masterpiece, the Palace of the Republic in Berlin, which was demolished six years ago.

“We sent the clients a slideshow of derelict and abandoned factories and the client immediately got and knew this was what he wanted,” Mark recalls. “In researching abandoned factories in Eastern Europe, we discovered that there were companies who were selling many fittings removed from these factories, including furniture, light fittings and clocks. We decided early on that we would use mainly recycled materials and set about creating a crumbling industrial warehouse.”

In Bristol, the stark stripped-down interior features materials such as old reclaimed gym flooring used as wall cladding, complete with old sports markings. Doors and walls have been clad in mild sheet steel, and brick and stone walls have been sandblasted. The bar servery is built in reclaimed brick, with a chunky cast polished concrete bar counter.

False lowered ceilings were removed and the original ceiling heights retained.

The clever use of space included creating false mezzanine space above the toilets at the rear, complete with industrial galvanised balustrading. Mirror has been used creatively to further blur the visual boundaries of the interior.

The lighting also took many ideas from industrial warehouses, with cable trays suspended from the ceilings and over 100 bare bulbs suspended at different heights.

Fresh air and extract from the bar is from large circular galvanised steel exposed ductwork. Flooring is a combination of polished concrete floors and Durbar, a nonslip industrial steel sheet flooring widely

used in factories. New windows have been installed to complement the high ceilings and create a focal point at night.

With a capacity of 90, BrewDog Bristol showcases the brewer’s own ales but also draught beers from breweries all over the world, including Mikkeller, Evil Twin, The Kernel, Flying Dog, Rouge and Ballast Point.

Open from midday to midnight seven days a week, it also offers cheese and meat platters along with locally sourced scotch eggs and pies. James adds: “We’re not interested in doing things the usual way, and the bar carries this philosophy with it. The clean, industrial and unpretentious design is a refreshing change from the over-styled and unrewarding venues that dominate UK high streets, just as our beers are in stark contrast to the norm.”

Where to find it 58 Baldwin Street Bristol BS1 1QW 0117 927 9258 www.brewdog.com

Who did it Interiors: CM Design Main contractor: JBC Interiors Reclaimed gym flooring: Hargreaves Reclamation Light fittings: Trainspotters Metalwork: Retro Metal Polished concrete: Liquid Stone Tiles: Tons of Tiles Furniture: Classic Furniture Signage: Circa Signs Neon: City Signs & Design Glass and mirror: Forsyth Glazing Artists finishes: Coleman Project Space

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22/11/2012 14:27

www.barmagazine.co.uk |15

Jamie’s Italian, Westfield Stratford

bespoke banquette seating

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Opening times

review of the year

With hundreds of new bars and clubs opening in the UK this year, Mark Ludmon examines national trends and key cities

D

ecember 5 marks 79 years since Prohibition was repealed in the US, but it continues to influence drinks lists in the UK.This year saw no sign of bars giving up their interest in reviving and reinventing Prohibition era drinks and other great American classics. It is the inspiration for the latest cocktail list at Dach & Sons in Hampstead, London – one of the most high-profile openings of 2012.

The venue was created by the team behind consultancy Fluid Movement – Tristan Stephenson, Matt Whiley, Tom Aske and Bryan Pietersen – whose other ventures include Purl in Marylebone and The Worship Street Whistling Shop.

Dach & Sons has a New York-style eatery specialising in hot dogs, sliders and whiskey

Aperitivo The Italian tradition of aperitivo has been taking off in the UK, from larger operators such as Carluccio’s to independents such as Il Tempo in London’s Covent Garden. Traditional Milanese aperitivo has been introduced at Italian restaurant Banca, which was opened this summer in Mayfair by Arjun and Peter Waney of Zuma and Roka. From 5pm to 7.30pm on Tuesday to Friday, Italian snacks (pictured) are laid along its bar that guests can enjoy with Italian cocktails such as a Negroni, Aperol Spritz or Bellini.

Flat P at Dach & Sons

on the ground floor, with industrial-style furniture from Andy Thornton. Upstairs is a dark, intimate 30-capacity cocktail bar, Flat P – short for “Purl” – where the owners uncovered a 19th-century gold-leaf, handcarved ceiling which is complemented by a new classic-style bar and dark blue velvet banquettes.

A new drinks list was introduced at Flat P last month, influenced by the Prohibition era but taken to a different level through inventive techniques and presentation. “It is the same philosophy as at Purl: theatre and magic and introducing cocktails that are multi-sensory,” Tristan explains. Bar manager Jon Lister has created serves such as the Chamber Pot Martini which is inspired by the concept of a bathtub gin. It is made with Hayman’s Old Tom Gin, Ketel One vodka, fresh botanicals, white port, thyme and Gancia Bianco vermouth, all prepared in an actual chamber pot on the bar, with a dry ice effect and aromas from juniper and camomile oil.

Inspired by Prohibition-set TV series Boardwalk Empire, The Bribe combines the “bribe, cigar and cognac” in one drink. Like an Old Fashioned, it is made with Hennessy cognac, Pedro Ximénez sherry and cardamom bitters and served in a decanter smoked with applewood and cinnamon and taken to the table, garnished with a money clip containing $100 (for returning to the bar after drinking). Customers can get one drink in a small whisky bottle in a crate, and another in a milk bottle, miniature tea pot and tea cup, or they can make Martinis out of ingredients delivered as jam in jars in a picnic basket. Another, called Gun Or Roses,

Edinburgh Edinburgh was the only UK city outside of London to figure in this year’s list of the World’s 50 Best Bars, with Bramble at number 10. The bar’s owners Mike Aikman and Jason Scott revamped their restaurant, The Saint, in Edinburgh’s Stockbridge into a bar this year, The Last Word Cocktail Saloon (pictured), offering more of their innovative drinks.

Martin Luney and Colin Church of The Big Red Teapot, operators of Treacle and Hamilton’s, opened their third site, The Blackbird in Tollcross.

The Sheraton Grand Hotel in Edinburgh unveiled a modern new cocktail bar, One Square, while Chaophraya Group, which opened a restaurant and bar in Glasgow in July, opened a Palm Sugar Lounge and Chaophraya restaurant in the former Oloroso site in Edinburgh last month.

has “his and hers” serves, with “his” being gunpowder and a Johnnie Walker Black whisky infused with black olive and squid www.barmagazine.co.uk |17

review of the year

Ping-pong Cocktails, food and table tennis came together at a number of new venues this year, such as Ping in Earls Court, west London. In October, Bounce (pictured) opened in Holborn in central London, devised by entrepreneur and table tennis player Dov Penzik with the co-founder of All Star Lanes, Adam Breeden, and Joe Jaques, grandson of the game’s inventor John Jaques III. Alongside the food and the ping-pong tables are cocktails created by leading mixologist Joe Stokoe.

Manchester While the bar scenes in cities such as Leeds, Liverpool and Newcastle upon Tyne continue to thrive, Manchester saw a burst of new bars this year. Living Ventures opened its second site for The Alchemist, while Ross Mackenzie came up with a second Black Dog Ballroom.

Trof Group turned the iconic Green Room site into Gorilla (pictured), with a gin parlour upstairs.

More new places opened in the Northern Quarter such as Tib Street Tavern, The Blue Pig, Tusk and Terrace while, last month, the new-look Cloud 23 at the Hilton Deansgate was completed.

In Salford Quays, members’ club On The 7th opened for the wave of people locating to MediaCityUK. The Violet Hour in West Didsbury made an impact, with a cocktail list created by the city’s ubiquitous consultants, The Liquorists.

18| www.barmagazine.co.uk

ink. Jon adds: “We are serious about the drinks and the science and research behind them but it’s also about having fun and being tongue in cheek.”

In the broader bar trade, unusual drinking vessels have continued to spread, especially for sharing drinks, from suitcases to wellington boots, while retro barware such as champagne coupes and crystal glassware is common. “There’s been a lot more focus on the physical serve than there has been in the past,” says Ian McLaren, head of product training and mixology at Bacardi Brown-Forman Brands. Big garnishes have also made a comeback, part of a move to bring the fun back into drinks, Ian adds.

“There has been a lot of navel-gazing, with bartenders making drinks for themselves rather than the guests. Few people go out to a cocktail bar for a serious experience.

They go to enjoy themselves.”

Evans & Peel Detective Agency, which opened in Earls Court, west London, combines fun with a celebration of the Prohibition era. Behind an unassuming door in a residential street are stairs that take you down to a detective’s office out of a 1930s movie. After being questioned by the detective’s assistant (one of the bartenders in 1930s gear), you locate a lever in a bookcase that lets you into the low-lit bar.

Co-owner Chris Peel and his wife Nicola have used reclaimed church pews and old theatre seats to recreate an atmospheric space serving food and classic-style cocktails, including infused bourbons.

Secret doors show no sign of losing their appeal, from Black Dog Ballroom in Manchester to the wardrobe at the back of Love & Liquor in Kilburn, which leads to the Volstead speakeasy bar – named after the Volstead Act that ushered in Prohibition.

There was a remarkable explosion of new bars in London this year in defiance of the recession. In the City, newcomers included Duck & Waffle and Sushisamba at the top of the Heron Tower, the Old Bengal Bar and the 13th Be At One, while over in east London, Hawksmoor opened a bar below its Spitalfields restaurant, and Callooh Callay added a sister restaurant, Beard To Tail. Also new to Shoreditch were Barrio East and Golden Bee. The West End welcomed the Heliot Bar at the London Hippodrome Casino, Soho’s 52° North from the owners of Match, the luxurious Novikov and Baroque in Mayfair, Bar Américain at Brasserie Zédel, Central & Co, and Bitter Sweet in the former Kingly Club, with Fitzrovia adding Oskar’s bar at Dabbous and Rev JW Simpson from the team behind Bourne & Hollingsworth.

The money still flowed in Chelsea, Kensington and Knightsbridge with new venues such as Guy Pelly and Marc Burton’s Tonteria, Piers Adam and Nick House’s Bodo’s Schloss, Gaucho Restaurants’

Vintage spirits Salvatore Calebrese, a champion of “liquid history”, broke the record for the world’s most expensive cocktail at an event at Salvatore at Playboy in London during London Cocktail Week in October. He used vintage spirits to create Salvatore’s Legacy, priced £5,500.

Other top bars have been focusing on vintage spirits such as the Nightjar in London’s Old Street. It launched a list of “liquid time capsules” collected by director Edmund Weil and bar manager Marian Beke. But Marian adds: “Fascinated as we are by the history of fine alcohol, we wanted to make these experiences accessible to a wider audience, so individual samples are available from just £30, or for around £100 you could order a Manhattan made with rye from 1863, or a Martinez with Old Tom gin from 1910.”

Argentinean hang-out Galante, Dukebox in the old Valmont Club and Buddha-Bar. In Islington, Paul Daly opened the American-inspired Rattlesnake, 580 Ltd revamped its own Keston Lodge into John Salt and the team behind Madame Geisha in Brighton created House of Wolf, while Ruby’s made an impact in neighbouring Dalston.

Investment in hotel bars continued such as the Reform Bar & Grill at the Mandeville, Gillray’s at Marriott County Hall, Galvin at Windows bar at the top of the Hilton, the new Bulgari Hotel in Knightsbridge and the Marconi and Radio bars at the new ME Hotel in Aldwych. As the economy struggles, the capital’s bar scene looks set to be just as buoyant in 2013.

drink

December 2012

www.barmagazine.co.uk

A Bar magazine supplement

Like a virgin Non-alcoholic cocktails can help to keep customers coming in during the new year ‘detox’

Inside: premium vodka – energy drinks – new year

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news

Changes at Rivoli are putting the Ritz on top

A new cocktail list and vintage spirits are set to help put the Rivoli Bar at London’s Ritz Hotel on the path to being recognised as one of the world’s best bars.

Luis Simoes, who joined as bar manager from London’s One Aldwych a year ago, introduced a new menu on December 1 with Prohibitioninspired cocktails, barrel-ageing and vintage ingredients.

Bars at other top London hotels feature in lists of best bars such as the Savoy, the Langham and the Connaught, but the Ritz is neglected. While the hotel and its bar opened in 1906, the Rivoli Bar was replaced by shops from 1972 to 2001 when it was restored in an Art Deco style.

“We want it to be the number-one bar in London,” Luis said. “There is a lot of competition out there. We are moving with the times.”

There is a new list of Prohibition-inspired cocktails such as the Rivoli 10, made with The Dalmore 15 Year Old whisky, Domaine de Canton ginger liqueur, a sweet vermouth maceration, red cherries and orange bitters.

Tweaked classics include a Blue Blazer, Monkey Gland, Boulevardier, Georgia Mint Julep and Manhattan.

Spirits and liqueurs dating back to the 1940s are used in the vintage cocktails such as a Negroni, made with 1950s Gordon’s Gin, 1960s Campari Cordial and 1960s Americano Gancia, at £90. El Presidente uses Bacardi 150th Anniversary Rum plus Martini & Rossi red vermouth from the 1950s and Angostura Bitters, priced £250.

“Vintage cocktails are something I have wanted to do for a few years,” Luis says. “I have collected a lot of spirits and have a huge collection of vermouths. I like to see how age changes the structure of the spirit.”

To highlight the ingredients, Luis has designed a trolley that, from early next year, will allow bartenders to make drinks at guests’ tables.

“I want them to see the bottles and share the pleasure of how a classic cocktail can be interpreted with old spirits.

“But it is not just about mixology. It’s about focusing on perfect service and giving the perfect experience for the guest.”

Sweden’s Pistonhead arrives in UK Proof Drinks has launched Pistonhead Kustom Lager from Sweden’s Spendrups brewery into the UK after seeding it through music venues across the UK. Coming in 330ml black cans with a white skull motif, it has been positioned with a rebellious “rock ‘n’ roll” attitude after launching in Sweden in 2010. Initial listings include King Tut’s Wah Wah Hut in Glasgow, Tunbridge Wells Forum in Kent, the Purple Turtle and The Old Blue Last in London and The Columbo Group, whose London venues include The Nest and The Blues Kitchen.

There are plans to add a bottle and draught version, and in February, Proof Drinks is launching Pistonhead Crude Oil, a 30 per cent ABV liqueur made with liquorice and chilli.

New English whiskies released The English Whisky Co has been adding to its range, including its first unpeated whisky aged in sherry casks.

Chapter 12 is matured in Pedro Ximénez casks, giving it a rich, fruity taste, in two versions: one with an ABV of 46 per cent, in a new-style bottle, and the other at cask strength, 60.3 per cent ABV, in a decanter bottle.

The English Whisky Co has also released three limitededition bottlings from its founder James Nelstrop’s private collection of barrels. All distilled in 2007, the Founders Private Cellar whiskies are Triple Distilled, Port Cask, and Peated Sauterne.

St Stefanus adds matured beer Miller Brands (UK) has expanded the range of Belgian Abbey beers from St Stefanus with the UK launch of Grand Cru, a smooth, wellbalanced beer that is matured in the cellar for at least nine months.

Available in a 75cl bottle, it has nine per cent ABV and follows the traditional recipe of a “tripel” brew, adding depth and complexity to its taste and aroma.

It is crafted to mature in the bottle and can still be enjoyed after three years. It builds on the success of the unpasteurised, high-fermented seven per cent ABV St Stefanus Blonde, introduced last year.

More at www.barmagazine. co.uk.

Welsh distillery Penderyn has released Penderyn Portwood 41, a whisky matured in ex-bourbon barrels but finished in port casks. Previously available to buy only at the distillery, it is now available to buy online and through specialist retailers. The whisky has a sweet lingering finish with notes of berries and dark chocolate and hints of dried fruit.

Ooberstock, the online wholesale supplier of drinks to the on-trade, has added more brands to its portfolio. New partnerships have brought Guinness from Diageo and Magners Cider from C&C Group, joining other companies such as Heineken UK, Pernod Ricard UK, Bacardi Brown-Forman Brands, First Drinks, Maxxium UK and Global Brands.

Two limited-edition beer glasses have been introduced for Belgian ale Duvel as part of its collection of artistically designed glassware. The latest are from designer Letman, who created a colourful graphic based on the letters of the beer’s name (pictured), and illustrator Philippe Debongnie who used the logo to devise an abstract mosaic like a stained-glass window.

The 1969 vintage of Balblair single malt whisky has been launched by owner International Beverage Holdings – one of the oldest Balblair vintages ever released. It follows the 1965 vintage, named single malt of the year in Jim Murray’s 2013 Whisky Bible. The unchill-filtered Balblair 1969 is limited to 999 bottles and has an ABV of 41.4 per cent. It has spent 43 years in exbourbon American oak hogshead casks, giving it a full body with honey sweetness, hints of green apple, banana, pear and orange and a waft of smokiness. www.barmagazine.co.uk |21

news Drinks company Cellar Trends has formed a partnership with Spain’s Zamora Group to take on UK distribution of Licor 43. The citrus and herb liqueur, which is a leading brand in Spain, Germany and the Netherlands, was previously handled in the UK by J Wray & Nephew.

Drinks company Halewood International is considering roll-out of a programme to raise awareness of its Sidekick pouring liqueurs among students and drive trial. Activities were held at Manchester Metropolitan and Liverpool John Moores universities last month, including club nights at Entourage in Manchester and Club Nation in Liverpool, linked to the “Celebrate your Sidekick” campaign celebrating friends and their different personalities. More at www.barmagazine.co.uk.

Speyburn Highland Single Malt Scotch Whisky has unveiled a new version of its 25-year-old expression with a premium silver design and the distillery manager’s signature. It is matured in American white oak fino sherry and bourbon casks.

Diageo has partnered with British Forces charity Help for Heroes to launch a limited-edition Bell’s Help for Heroes bottle, as part of its mission to raise £1million for the charity. The drinks group will donate 10p for every one of the four million bottles sold.

22| www.barmagazine.co.uk

New targeted on-trade strategy at First Drinks A new strategy for the on-trade has been introduced at First Drinks to provide more targeted support for bars, pubs and clubs in 2013.

Using customer data, it can tailor activities with outlets according to different styles and locations, using 36 different market segmentation boxes to build up a picture of each site.

Its field sales teams will use new toolkits via their iPads to provide licensees and managers with instant access to the latest information, market intelligence and ideas for drinks serves.

The new strategy follows the arrival of Andrew Clifton, formerly at PepsiCo and InBev, in the new role of head of on-trade. It is part of a wider expansion of the on-trade team at

the company whose brands include Grant’s, Glenfiddich, Hendrick’s, Sailor Jerry, Tullamore Dew, Rémy Martin, Cointreau and Disaronno.

“Each of our brands has recommended serves but these will be different depending on each outlet,” Andrew said. “It’s all about getting the right brands in the right bars, supported in the right way.”

The strategy taps into First Drinks’ activities to create a “brand experience” for drinkers, such as the serve introduced in top-end bars for The Balvenie inspired by the practice of stealing whisky from casks using dipping “dogs” (Bar magazine, September 2012).

“You can immerse customers in a total brand experience. Consumers are looking for heritage and authenticity,” Andrew said.

Bathtub Gin adds navy-strength

Whiskey maker offers barrel ageing

A “navy-strength” version of Bathtub Gin has been released

by Master of Malt as part of its development of the smallbatch brand that launched last year.

With an ABV of 57 per cent, it has been developed to provide more “punchy” notes from the botanicals which include orange peel, coriander, cinnamon, cloves, cardamom and juniper.

The standard Bathtub Gin, with an ABV of 43.3 per cent, is a compounded gin made by soaking the botanicals in the spirit rather than using essences and re-distilling it.

Higher quantities of the botanicals are used for the Navy-Strength, with each one crushed open by hand before being added to the spirit but then infused for only one hour instead of 24 hours.

Like the original Bathtub Gin, it is packaged in brown paper, string and wax as in a Victorian apothecary and is part of Master of Malt’s Professor Cornelius Ampleforth spirit range.

Copper Fox Distillery in Virginia has introduced a kit to the UK that allows bartenders to barrelage its Wasmund’s whiskeys.

The kit contains a two-litre lightly charred white oak cask that is intended for multiple fills, with the layers of flavours and complexities evolving with each use. It comes with two bottles of Wasmund’s Single Malt or Rye at 62 per cent ABV. Initially, the barrels age the spirit like traditional American whiskey, with flavours of new oak, but later fills develop a softer and more subtle finish.

The kit has been introduced into the UK through UK importer Eaux de Vie.

Pale ale unites Britain and Germany London brewer Sambrook’s has introduced its first craft keg – a pale ale made with a mix of British and German techniques.

Sambrook’s Pale Ale is made to a traditional English pale ale recipe but then merged with the German lagering technique of Kräusening which sees extra yeast and wort added.

Maturing for three weeks in a pressurised

vessel, it develops its own carbonation, with an ABV of 4.5 per cent.

The brewer, which is best known for Wandle bitter, is increasing distribution within its heartland within the M25. Last month, the Battersea brewery opened a shop and the on-site Boadicea Bar where it will host events and tastings.

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news The Four Roses Distillery has released the latest in its series of limitedquantity special bottlings into the UK. The 2012 Limited Edition Single Barrel is a handcrafted bourbon selected by Four Roses master distiller Jim Rutledge.

Distributed by Global Brands, the 12-year-old bourbon is bottled at barrel strength and is uncut and nonchill-filtered.

Isla Ñ rums from the Tucumán region in Argentina has been introduced into the UK, launching with a listing in Gaucho restaurants across the UK. Produced in copper stills and matured in French oak barrels, it comes as a white rum, suitable for cocktails, and as Gold Reserve, for mixing or on the rocks, both at 40 per cent ABV. It is distributed in the UK by Distill Drinks.

Cider producer Aspall has launched the premium Aspall Harry Sparrow Classic English Cyder, a tribute to a cider maker who worked at Aspall for over 50 years from the 1920s. Designed to sit alongside Aspall Draught Suffolk Cyder, it reflects the traditional ciders that Sparrow enjoyed making, often with a higher proportion of bittersweet apples. It has 4.6 per cent ABV and is available on draught and in 500ml bottles. Aspall is investing £1million in the cider over the next two years, including point-of-sale material such as font badges, drip mats and Harry Sparrow-branded tall straight pint glasses as well as brand training in outlets.

Beer importer James Clay has introduced the 2012 vintage of Bourbon County Stout from Chicago brewer Goose Island to the UK. After only “a handful” of the annual vintage reached the UK last year, James Clay has secured “plenty” after production was increased fivefold. More at www. barmagazine.co.uk.

24| www.barmagazine.co.uk

Colombia’s La Hechicera leads influx of new rums The team behind new Colombian rum La Hechicera are seeking listings in top bars after its official launch in the UK. It is a blend of rums aged between 12 and 21 years in American oak casks, using the solera method. It is promoted for serving on the rocks or in cocktails.

At a launch event last month, mixologist Renaud de Bosredon of London restaurant Mash created cocktails such as a Tamarind Daiquiri, made with tamarind syrup, and a Bogota Blues, based on a Manhattan.

The rum was created by Colombian siblings Laura and Miguel Riascos De Castro with graphic designer Martamaria Carrillo, with exotic brand visuals inspired by its name which means “enchantress”.

La Hechicera is distributed in the UK by Indie Brands. It was among rums introduced to visitors at RumFest at London Excel in October.

Another rum introduced at RumFest was Rhum St Barth which has been launched into the UK through distributor Distillnation. With modern packaging, it aims to open up the market in the UK for rhum agricole,

GL cider revived

by Westons

which is made from sugarcane rather than molasses.

Founded by Mikael Silvestre in 2010, Rhum St Barth from the French Caribbean comes in three styles, starting with its “Cool” white rum, at 50 per cent ABV, for mixing in drinks such as a Ti’ Punch with cane sugar and a wedge of lime.

Rhum St Barth Chic, at 40 per cent ABV, is aged for four years in recharred bourbon barrels and suitable for sipping or mixing, while the 43 per cent ABV Authentique is aged for 12 years in oak barrels, with the sippability of cognac.

The Boutique RumFest, alongside RumFest, featured other new products such as smallbatch rum Don Papa from the Philippines, launched by distributor Bleeding Heart Rum Company. Aged for over seven years in American oak, the rum is charcoal filtered and promoted for mixing or sipping.

Importer and distributor RDS Premium Spirits showcased Chamarel rums from Mauritius. The extensive range includes the full-bodied Double Distilled Rum, using a double-distillation process normally used in cognac, a Gold Rum aged for 18 months in oak barrels, and 2008 vintage VO (Very Old), matured for three years in oak barrels.

WKD provides ‘Best Nite of Your Life’

Westons Cider is reviving Gold Label Cider, GL, the long-established brand that was retired by Heineken two years ago despite its popularity in Herefordshire, Worcestershire and Gloucestershire.

The cider-maker bought GL from Heineken, which owned it after buying Bulmers, which itself acquired the brand with Gloucester Cider Company in 1948.

The medium-sweet GL, with an ABV of four per cent, is faithful to the original recipe but with new restyled branding. It is available exclusively to pubs and bars in the three counties.

The late-night flavour variant of WKD, Club Edition, is being supported with a series of exclusive WKD parties in selected venues.

The “Best Nite of Your Life” activity sets out to transform standard Saturday nights into “the best Saturday nights imaginable”.

Nine short-listed clubs battled it out to secure the most consumer votes for a “Best Nite of Your Life” event, with the three winners being Tramps in Worcester, The Garage in Glasgow and Oceana in Watford.

The nights include UV props and face-painting, spectacular stage acts and a UV-activated dance floor with guest DJs.

Mickey Finn adds dessert flavour Babco Europe has introduced a dessert flavour, Whipped Chocolate, Fruit & Nut, to its Mickey Finn range of liqueurs.

It is made using real apples blended with chocolate and hazelnut, finished to 15 per cent ABV, and can be

enjoyed in a tumbler with ice, as a cocktail ingredient or in desserts.

Distributed by Proof Drinks, the 500ml bottles are in bars across the UK and Ireland, including the Waxy O’Connor’s and Claddagh Ring groups.

26/11/12

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drink responsibly

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mixology

Tom Vernon talks about his new role as American whiskey ambassador at Bacardi Brown-Forman Brands

American dream job I have always drunk American whiskey and enjoyed American whiskey cocktails so I’m thrilled to have been appointed American whiskey ambassador. The category is really taking off in the UK and has really come back to the forefront.

It is found in the major classics like the Manhattan and the Old Fashioned that are at the heart of bartending and cocktail culture. It is part of the move looking back to the Prohibition era, which is great for the category and great for consumers because they understand the category a bit more.

The nice thing is getting consumers to understand and identify with American whiskey.

They are much more discerning about what is in the glass these days. They want to know where a spirit comes from and how it’s made and take a lot more interest in the creative process of how a cocktail is made.

Bartenders have always understood American whiskey but my role is to give them the confidence to use the product. They are the link with the consumer. American whiskey was tarnished with the same brush as Scotch and the image of “pipes and slippers” but the category is stepping away from that. There are still elements of a challenge when it comes

to women but there are American whiskeys like Gentleman Jack that have slightly fruitier overtones that make them more accessible to women, including women who have not liked whisky before. It gives them the confidence to try it, getting over the fear factor.

British consumers have a real emotional connection with American whiskeys like Woodford Reserve, and we want to build on that connection with the cool parts of American culture. It’s about the positive energy, the spirit of entrepreneurship, and the urban modernity of cities like Chicago and New York.

Meat is something that is going to drive the category. We are working with places specialising in burgers and steaks, like Beard To Tail and Meat Liquor in London, where they have broken through the huge barrier of consumers’ nervousness about American whiskey. This is something that is here to stay.

To be working with brands like Jack Daniel’s Single Barrel, Gentleman Jack and Woodford Reserve is a real dream for me. I’m hugely excited to be bringing my passion, knowledge and experience to the role and I’m confident this will help build excitement around these leading brands, as well as the American whiskey category as a whole.

The bar within Cinnamon Kitchen, the modern Indian restaurant headed by executive chef Vivek Singh in the City of London, has been relaunched as a destination cocktail bar in its own right. Anise has been revamped

by Rory Cashin Design and now has its own dedicated entrance and staircase, additional standing tables and an extended dance area.

Specialising in spice-infused cocktails, it has a new bar manager, Ben Newton-Syms (pictured), previously at Drake & Morgan’s bars.

Visit www.barmagazine.wordpress. com for a full report.

Mixologists’ corner Mr Burrough’s Reviver Nathan O’Neill from Belfast’s Merchant Hotel was set to represent the UK in the Beefeater 24 Cocktail Competition global final as Bar magazine went to press after he won the UK final with this cocktail.

40ml Beefeater 24 2 dashes Absinthe infused with Lapsong tea 2.5ml Almond water 10ml Green tea syrup 15ml Fresh lemon juice 10ml Aalborg Taffel Akvavit Shake all the ingredients in a Boston tin using large blocked ice and double-strain into a 3oz coupette. Garnish with a lemon spiral.

26| www.barmagazine.co.uk

Andrew’s Sloe Juniper To celebrate St Andrew’s Day on November 30, Hendrick’s Gin promoted a cocktail with ingredients inspired by Scotland and its botanicals.

50ml Hendrick’s Gin 12.5ml Sloe gin 12.5ml juniperinfused Buckfast Tonic Regans Orange Bitters Lightly press 24 juniper berries and steep in one bottle of Buckfast for three days. Pour all the ingredients into a mixing glass and stir over block ice until well chilled, well mixed and slightly diluted.

Single-strain into the glass.

ML

The winner of the annual European bartending competition run for Japanese whisky Nikka was Amaury Guyot (pictured left), co-owner of the new Sherry Butt bar in Paris.

The final, held at the Blythswood Square Hotel in Glasgow, featured six finalists including UK winner Adam McGurk of London bar and restaurant group Hawksmoor.

Second place went to Doreen Philipp (pictured), manager of the Falk’s Bar at Munich’s Hotel Bayerischer Hof. More at www.barmagazine.co.uk, including the winning recipe.

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Know your onions In the eighth instalment of mixxit maintenance, mixxit global manager Wayne Collins likens onions to Martinis

I

use the adage “know your onions” as a way of talking about the Dry Martini, one of the most majestic cocktails around. To some, onions are just onions, but there are many varieties with different strengths, used in a number of ways to bring out textures and flavours in food and cooking.

This can also be said of a Dry Martini, a classic cocktail that contains the holy trinity of ingredients. Traditionally made with gin, bitters and vermouth, the creation of the Dry Martini is all about using your craft as a bartender to combine the ingredients with perfect balance.

I always ask bartenders when holding a mixxit classic cocktails masterclass how they make their Dry Martini before I present mine. The outcome is sometimes similar, if not at times slightly bizarre. Let’s face it, it’s a very simple drink to prepare, but can often be over-complicated for no rhyme or reason.

As the name suggests, it is a dry drink for sure. It was originally comprised of dry orange bitters, London dry gin and dry vermouth. It is a cocktail that can become even drier depending on exactly how much vermouth is used – the general belief is that the less vermouth used, the drier the

drink. I don’t always agree with that as it also depends on the brand of vermouth that you use. There are many available now that are super dry and aromatic, and the less you use the more you retain of the steely sharp brightness of the gin.

Variations in preparing the Dry Martini differ drastically from bartender to bartender but for me a great test of competency is when and how to add the vermouth. I am a great believer in the saying that great saints were once great sinners.

I have committed many sins in the past making Dry Martinis, but my biggest gripe is the procedure that is known as “in and out”, when a little vermouth is poured over ice (to coat it apparently, although this doesn’t work), it is then stirred a little and finally thrown down the sink! Oh dear. Have you ever seen a Manhattan made this way? I haven’t, so what do they have against dry vermouth? What an insult to dry vermouth, let alone lost profit.

If you want a small amount of vermouth, just use less and add it last. Adding it first, as many do, will simply over-dilute and take away its lovely aromatics. As vermouth is a fortified wine it should be looked after like a wine. It should never be fixed with a

pour spout but kept with a cap on in the refrigerator. Also crucial for this drink is to be sure to serve it ice cold.

Here are my top five necessities for preparing a Dry Martini of the highest standard: 1 Gin over 40% ABV, stored in the freezer 2 A well-chilled mixing glass 3 Good, large solid ice cubes 4 A frozen cocktail glass 5 Dry vermouth that has been stored in a refrigerator A variety of twists can enhance the character of various gin and dry vermouth brands too, from classic lemon, to orange or pink grapefruit or even a combination.

You can also try stirring some citrus peels in with the mix to lift the brightness of the drink, and guess what: there is even a little pearl onion that can be used as a garnish to make a Gibson Martini!

Your mechanic: @mixxit_wayne For information about mixxit, log onto www.mixxit.co.uk or email mixxit.uk@maxxium.com.

Wayne’s Dry Martini Ingredients: One barspoon of Bols Dry Orange Curaçao, 60ml Frozen No3 London Dry Gin, 20ml Chilled Noilly Prat dry vermouth Glass: Frozen coupette Method: Stir all ingredients together and pour into a frozen coupette Garnish: Twist of pink grapefruit Units: 3

Gibson Martini Ingredients: One two-inch sliver of lemon peel, twisted and added to the mixing glass, 50ml Frozen No 3 London Dry Gin, 25ml Chilled Noilly Prat dry vermouth Glass: Frozen martini Method: Stir all ingredients together and pour into a frozen martini glass Garnish: 2 silverskin cocktail onions Units: 2.5

www.drinkaware.co.uk

www.barmagazine.co.uk |27

mixology The finalists were due to compete in this year’s Glenfiddich Malt Mastermind competition as Bar magazine was going to press. They were Will Cox of Monteith’s in Edinburgh, Alec Dyson of Booly Mardy’s in Glasgow, Gareth Evans of Pollen Street Social in London, Roberto Fiorillo of Mokoko in St Albans, Hertfordshire, Lee Orelowitz of London Cocktail Club in Goodge Street, Lee Potter-Cavanagh of Mark’s Bar at Hix in London, Dominic Wright of Castle Terrace in Edinburgh, and Henry Yates of World Service in Nottingham.

The final was due to take place at the Beaufort Bar at The Savoy at the end of November, challenging them to create a twist on the classic Blood & Sand as well as their own signature serve using either Glenfiddich 12, 15 or 18 Year Old. Visit www.barmagazine.co.uk for a report on the final.

Barts in Chelsea, London, has introduced a menu devoted to the Bloody Mary as an antidote to the party season. They include The Mary Tudor (pictured), made with Bloodshot Bloody Mary-infused vodka spirit, rose jam, fresh lemon juice and sugar syrup, served with rose jam on toast.

The Bloody Liability is mix of Belvedere vodka, Bloodshot, fresh beetroot, fresh lemon juice and honey, garnished with green salad topped with beetroot and parmesan shavings. The Devil’s Punchbowl is a warm drink served in a teacup and saucer, made with Harvey’s Bristol Cream sherry, Bloodshot, merlot, cloudy apple juice, cloves, cinnamon and ginger with a side of chilli chocolate.

28| www.barmagazine.co.uk

Skinny cocktails added to TGI Friday’s lists TGI Friday’s has added “skinny” versions of its drinks, containing less than 100 calories, as part of a range of additions to the bar-restaurants’ 500-strong cocktail list.

They include a version of a Long Island Iced Tea made with gin, vodka, rum and Friday’s Agave Sweet & Sour, topped with Diet Coke.

Adi Astley, TGI Friday’s UK head bartender, said: “A Friday’s original which is enjoyed across the world, we’ve made this one a little lighter by switching to Diet Coke as well as using agave natural sweetener.”

Other kinds of cocktails added include a Blueberry Mojito and a Gin Cucumber Martini, made with Bombay Sapphire and elderflower cordial muddled with cucumber slices and mint

Bols launches Around the World challenge Drinks group Lucas Bols has launched the seventh annual Bols Around the World competition, the bartending world championship featuring Bols Genever and Bols liqueurs.

Bartenders are invited to compete in heats over six months for one of 20 spots in the semi-final in Amsterdam in May and then 12 places in the grand final in Amsterdam the next day.

They need to create a cocktail using Bols Genever, Bols liqueur, or both, for a chance to win a trip around the world to four cocktail cities of their choice over eight days. They are also awarded a Platinum Bols Ambassadorship, including two allexpenses-paid trips to Amsterdam for intensive training.

Danil Nevsky (pictured) of Aberdeen bar Society represented the UK in the 2012 final, which was won by Gábor Onufer from Boutiq’Bar in Budapest.

Entry is via www.Bols.com.

leaves and garnished with a cucumber slice and a mint leaf.

The company has also developed a range of “multi-sensory experience” cocktails which are being trialled in Manchester at its Royal Exchange restaurant. They include alcoholic foam-topped Margaritas, smoked whisky, chilli and peach Martinis, and cocktails with trimmings of popping candy.

The list features the Bacardi Sweetheart, created by Royal Exchange bartender Warren Parsonage and winner of TGI Friday’s 2012 Mixology competition. It mixes Bacardi Oakheart spiced rum and Jose Cuervo tequila with Luxardo Amaretto, apple juice, passion fruit juice, grapefruit juice and blue curaçao.

Hush pairs cocktails with spirited food dishes A three-course food menu paired with “gourmet” cocktails has been introduced at Hush in London’s Mayfair. Taking place in its Silver Room, the Silver Room Supper Club features six dishes based around spirits including gin, rum, calvados, whiskey and cognac.

The menu has been created by bar manager Pedro Solorzano and executive head chef David Rood.

“Many people believe that a cocktail belongs before, in between or after food,” Pedro said. “However, my goal with the new Silver Room Supper Club is to introduce people to the concept of complementing sweet and savoury dishes with cocktails using a particular spirit as a base.”

It runs weekly to December 18, costing £50 per person.

Bramble devises spiced gin cocktails Wemyss Malts has teamed up with mixologist Jason Scott, co-owner of Edinburgh bars Bramble and The Last Word, to develop a range of cocktails using its Darnley’s View Spiced Gin. The recipes are inspired by the gin’s 10 botanicals such as cinnamon, nutmeg

and ginger and include a new simple recommended serve, with ginger ale and ice, and a hot Spiced Gin Punch.

The cocktails include a Spiced East India Daisy, made by mixing the gin with Knops IPA, lemon juice, orange juice, grenadine and soda. All recipes are at www.darnleysview.com.

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premium vodka Grey Goose Martini

Lap up luxury In a crowded marketplace, premium and luxury vodka brands are seeking stand-out in bars and clubs through innovation, reports Mark Ludmon

W

e all like a good story, and that is particularly true when it comes to vodka.With so many brands vying for attention in top-end bars and clubs, they need an engaging “story” to succeed. “It’s a difficult sell to consumers because of the massive price differential in that sector,” says Paul McFadyen, spirits brand manager at supplier Bibendum. “To make matters worse, that is the sector where all the new launches are, making it more difficult for the existing brands.”

Bibendum entered this crowded marketplace when it took on Crystal Head vodka this year.

Originally launched in the UK two years ago, it was founded by Hollywood actor Dan Aykroyd and artist John Alexander and packaged in a skull-shaped bottle inspired by the legend of 13

mystical crystal skulls found around the world. It is quadruple distilled and filtered seven times, with three filtrations through semi-precious crystals known as Herkimer Diamonds. “Everyone claims they have the best vodka on the market but the differences between them are narrow,” Paul says. “We took on Crystal Head because of the nexus of the quality of the liquid, the packaging and the Dan Aykroyd story.” It is particularly popular in venues where vodka is sold by the bottle as customers want to take the empty bottle home with them, Paul adds. “When a bottle of Crystal Head is carried to the table, it turns a lot of heads.”

With its skull-shaped shot glasses also proving to be popular souvenirs, many bars now add a charge for them on the bill so customers can take them home legally.

Since its launch two years ago, superpremium Polish vodka Marquis has carved out a niche in London’s top-end bars and clubs such as Salvatore at Playboy, Maddox, Morton’s, Sketch, Aspinalls and The Ritz as

Elton John’s Winter Ball Grey Goose brand ambassador Joe McCanta worked with designers and artists to create bespoke cocktails for the Elton John Aids Foundation Winter Ball in London last month. Grey Goose drinks were devised to tie in with three portable bars created by photographer Ellen von Unwerth, fashion designer Gareth Pugh and designer Karim Rashid.

Von Unwerth’s cocktail, the Golden Angel, mixed Grey Goose L’Orange with Green Chartreuse, Liqueur de Fleur de Couscouille, pink grapefruit juice and apricot juice, garnished with fresh apricot sprinkled with gold dust. Pugh’s bar served La Boîte Poire, mixing Grey Goose La Poire with tarragon syrup and fresh lime juice, served in a black box rimmed with coriander black salt.

Rashid’s cocktail was L’Avenir, combining Grey Goose vodka with fresh lemon, rosehip cordial, Cocchi Americano and a “superberry juice” of tart cherry, pomegranate, goji and aronia.

Joe also created a cocktail for singer Emeli Sandé, the Poolside Martini, using Grey Goose Le Citron, Martini Bianco, French thyme liqueur, blue curaçao, asparagus eau-de-vie and a lemon zest, served in a Martini glass with a miniature rolled-up towel. For singer Labrinth, he devised Une Journée à la Plage, mixing Grey Goose vodka with Gabriel Boudier crème de bananes, Mahina Coco Clément coconut rum, fresh lime juice and fresh pineapple juice, garnished with a pineapple leaf. Visit www.barmagazine. co.uk for recipes.

well as locations such as The Fat Duck in Bray, Berkshire. “It is an expensive product to produce, but you can really taste the difference,” explains founder Stuart Randall.

“We spend more money on the vodka and less on marketing, which is unusual in the vodka market.” www.barmagazine.co.uk |31

premium vodka

Flavours and infusions Flavoured vodkas account for about five per cent of total vodka volumes in Britain’s on-trade but are growing by over 10 per cent year on year, according to CGA figures. “Brands with flavour ranges appear to be performing particularly well as flavoured vodka starts to find its place amongst consumers who are looking for something new within the brands they have come to trust,” says Mark Holdsworth, vodka category marketing controller at Bacardi Brown-Forman Brands. Its portfolio ranges from Eristoff, with its berry-flavoured Eristoff Black and the caramel Eristoff Gold, through to 42Below and Grey Goose, all with flavour ranges. Another of its brands, Finlandia, this year added Blackcurrant to its line-up.

Last month, Absolut added Orient Apple, which combines fresh apple with tangy oriental ginger – particularly suitable for Christmas serves.

“Ever since the release of our first flavoured vodka, Absolut Peppar, we have endeavoured to deliver flavours that tap into consumer trends and provide bartenders and consumers with

He agrees that it can been a challenge to break into top-end venues as Marquis has.

“Many of the London nightclubs are very heavily contracted with the bigger drinks companies which can limit the range they can stock.” But Stuart says the appeal of Marquis comes from its smoothness, making it ideal for a Martini or mixed with tonic as well as a Vesper Martini because the vodka’s rye flavours complement a traditional gin.

With vodka taking over from champagne as the most popular bottle serve in some clubs, Stuart says Marquis is being packaged with “better-quality and more imaginative” mixers such as elderflower and sparkling water.

Vodkas in the premium to ultrapremium price point are showing good growth, reports wholesale supplier Makro, which has added premium London Vodka to its portfolio. “New, fashionable products can help attract a fresh customer base, especially with products such as flavoured vodka, which appeal to a younger demographic,” says Makro’s head of buying, David Armstrong. “Heritage and provenance are important

32| www.barmagazine.co.uk

inspiration to create dynamic new cocktails,” says Adam Boita, marketing manager at Pernod Ricard UK. Two new flavour variants have been launched for Stolichnaya vodka, Stoli Hot and Stoli Sticki, based on Stoli’s original Pepper and Honey & Herb flavours introduced in 1962. Stoli Hot offers the warm, fiery sensation of jalapeño peppers, ideal for Bloody Marys, while Stoli Sticki is inspired by the candied taste of honey and incorporates complex floral notes, suitable for a twist on a Moscow Mule.

Different mixed serves are being promoted each month by First Drinks for its legendary bison-grass vodka Zubrowka after it was added to the drinks company’s portfolio in July. Created by its brand ambassador Pawel Rolka of Coq d’Argent in the City of London, the “Full Moon” cocktails include the Bison Tini, mixing it with pineapple juice and Chambord plus a raspberry garnish. The campaign is inspired by the brand’s bison grass, grown in Poland’s Białowieża forest, which is especially fragrant under a full moon.

factors for the customer. All spirits, particularly at the premium end, are showing growth, as are entry-level products. It’s the middle ground which is being squeezed, and brand owners need to continue to innovate as younger customers are looking for new and exciting products.”

Innovation has underpinned the development of Stolichnaya, which stretches from a premium offering and flavours through to the super-premium Gold and ultra-premium Elit

by Stolichnaya. “As a category, vodka remains incredibly dynamic with plenty of new trends emerging and a greater focus on innovation and quality throughout,” says Val Mendeleev, chief executive of Stolichnaya’s owner SPI Group. “There is a growing trend towards luxury white spirits such as Elit by Stolichnaya. Consumers are always searching for something new, and are willing to spend more for higher-quality products, and therefore the vodka category will benefit from this trend.”

The innovative Belvedere Unfiltered, launched in the UK in June, is left unfiltered

after distillation which means its rich fullflavoured rye characteristics come through more strongly. Through a selective seeding strategy, it is now sold in over 150 outlets, including risqué cabaret venue The Box in Soho, London. Senior brand manager Nick Ambridge says: “In many accounts, such as The Box, Belvedere Unfiltered is one of the most popular table vodkas, and the brand is now a real driver of incremental profit for accounts where consumers are happy to trade up to luxury prestige vodkas.”

New to the UK this year was the super-premium Beluga range of vodkas, which has been added to the portfolio of drinks company Mangrove. The smooth spirit, made in Russia’s century-old Mariinsk distillery, uses malt and undergoes an additional “resting” process.

It comes in a range of styles such as Beluga Transatlantic Racing which incorporates a barley malt infusion and wild strawberry extract, Beluga Allure which includes maple syrup and fig extract, and the extra-matured Beluga Gold Line, which includes rice and rhodiola rosea extracts.

“We selected Beluga for its history, heritage and positioning as the number-one super-premium vodka in Russia,” explains Nick Gillett, head of Mangrove. “There have been a number of vodkas over the years which have arrived with sparklers and parties but little quality. They are usually the ones who spend a huge amount of money and then disappear from the UK market within months. Therefore, it was important for us to select a partner who was realistic about the UK market and wanted to grow a brand in a sustainable way over the longer term.”

Nick says Beluga is appealing to the growing Russian community in London as Crystal Head vodka

premium vodka Diva Martini

well as affluent well-travelled consumers who want a genuine product. “We also have a strong demand from the knowledgeable drinks professionals who wish to service this clientele and look past the large cheque books brandished by others. The UK is experiencing growth in the premium and super-premium categories, much of it driven by the big lifestyle brands and considerable marketing investment. We also see some parallels with food in that consumers have started asking questions about provenance and history and will spend that little extra to purchase a better product.”

Provenance underpins the growth of vodkas from British distilleries such as Sipsmith and Chase. Three vodkas have come out of Suffolk brewer Adnams since it opened its Copper House distillery two years ago, from its Barley Vodka through to the smooth, creamy Adnams Longshore Premium vodka and the Adnams North Cove vodka which is matured in oak barrels adding warm, soft notes of vanilla and a soft caramel colour.

While the whole vodka category is in decline in the on-trade, new products and flavours are helping premium vodkas to grow by 3.5 per cent in volume and 13.5 per cent by value, according to figures from research company CGA. “Bartenders are always looking to push the boundaries and are demanding more interesting and dynamic spirit flavours,” says Ian Peart, on-trade channel director for spirits at Pernod Ricard UK, whose portfolio includes Absolut. “Similarly, consumers are always looking for more exciting and unusual drinks to try and are encouraging bartenders to experiment with flavoured premium vodka.

Flavoured vodkas play into these trends, allowing bartenders to produce both

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simple, yet interesting serves, as well as more complicated cocktails.”

The single-estate super-premium Absolut Elyx was launched into the UK on-trade in May to target top-end venues. It was initially available only at The Connaught, The Ritz, Quo Vadis, the American Bar at The Savoy and China Tang at The Dorchester in London, supported by an inter-bar cocktail competition. “We are currently in the seeding stages with various prestige on-trade accounts with a view to launch Elyx more broadly next year,” Ian adds. This focuses on the Martini and other cocktails that allow the liquid to shine through such as the Diva Martini, created by Yoann Lazareth at China Tang, mixing it with Cuvée Réserve Jean de Lillet vermouth, Grand Marnier Cuvée de Centenaire and a jasmine reduction.

Other brands have engaged with top bartenders through exclusive competitions and events, such as this autumn’s visit to France by 10 mixologists from around the world for The Grey Goose 10 Le Voyage. This included a competition won by Richard Woods of Sushisamba and Duck & Waffle in London. Mamont Vodka, made from Siberian wheat and packaged in a bottle inspired by a Siberian mammoth tusk, has been building its links with cocktail bartenders through the Mamont Vodka Challenge.

After a Scottish competition – won by Rosie Paterson from The Voodoo Rooms in Edinburgh – in September, importer Eaux de Vie plans to launch a competition in the rest of the UK next year.

Alongside activities to promote cocktail serves for premium vodkas, there is a growing trend for consumers to appreciate the flavour and characteristics of vodka by drinking it neat or in a simple Martini. For Crystal Head vodka, for instance, they have been promoting it for serving in a shot glass with a side glass of Canadian ice wine and a chilled grape.

The “smooth complexity” of the neat spirit is central to Sweden’s Purity Vodka, which has a full-bodied character with a front-end spiciness. It has been developed by master blender Thomas Kuuttanen so that, when mixed with water, it opens up in a similar way to whisky, broadening the depth of the character profile.

The Martini serve is at the heart of a campaign to introduce Icelandic smallbatch vodka Reyka to the on-trade after it was added to the portfolio of drinks company First Drinks. Reyka packs will be sent to bartenders containing a mixing glass, a Martini coupette, a rocks glass, a

Bloody Mary The Bloody Mary is back in style, with more bars than ever adding their own twists or separate Bloody Mary lists. This has inspired new vodkas such as Belvedere Bloody Mary, created by macerating key ingredients of black pepper, bell pepper, chilli pepper, horseradish, lemon, vinegar distillate and tomato. Also new is the spicy Bloodshot, a premium grain spirit produced from British wheat, with an ABV of 29.9 per cent.

Its botanicals include chipotle, tabasco, cayenne peppers, coriander, celery seed, horseradish, lemon peel, Worcestershire sauce, oak-aged ruby port, mild chilli juice, lime bitters, and lemon extract.

Pernod Ricard UK picked up on this trend early this year as part of its launch of its limited-edition Absolut London bottle, promoting the Absolut Bloody London – a twist on a Bloody Mary using English mustard, Marmite and HP Sauce as well as Worcestershire Sauce. fine strainer and a bar spoon plus some Icelandic Bitters produced for the brand by Brooklyn Bitters using botanicals native to Iceland such as thyme, angelica root and moss. It will be part of wider activity in 2013 to promote the vodka for serving in a Martini or in a rocks glass with bitters, supported by a consumer campaign.

“The bitters are designed to add depth to the Reyka and not take anything away,” explains brand manager Jonny Cornthwaite. “There’s a bit of a move back to drinking spirits just as spirits.”

099_sb_Oct_Purity_db_april_folio_ 05/10/2012 14:27 Page 1

a a an r s as n r a d o s o as au fu ran of na ura o our found n our s s a r ss on om n dar r and mor om a a an s a r o a arno as and d s rr as s o d v r r na ura o our and fu od d aromas and flavours for a a an s r o n s d and fam d

Party on

christmas and new year

Ideas for adding sparkle and excitement in the run-up to Christmas and New Year

C

hristmas and New Year are a time for celebration, especially for licensees who come up with ideas that ensure they make the most of the festive opportunity.

Sparkling wine is continuing to grow more quickly than champagne in the UK, suggesting consumers are choosing “more fun and less pretentious alternatives such as prosecco”, says Liam Newton, marketing director at Bacardi Brown-Forman Brands (BBFB). “With the current financial climate, consumers increasingly want to see their money go further and statistics reflect this as people opt for better-value alternatives when deciding on their celebratory drink.”

For Christmas and New Year, BBFB is promoting its Martini Prosecco, Rosé and Asti sparkling wines as well as suggesting the key serve of the Martini Royale, mixing

Cognac cocktails Drinks company Maxxium UK is supporting on-trade outlets during the Christmas season by rolling out two point-of-sale kits to drive sales of Courvoisier cognac. One kit is designed for stylish bars, featuring engraved copper punch bowls and ladles as well as recipes to create a selection of serves such as a Courvoisier Punch and a Smoking Bishop, inspired by a drink featured in A Christmas Carol.

The second kit, aimed at mainstream pubs and bars, includes branded glasses, Optics, tent cards and posters to promote classic Courvoisier serves, plus a consumer promotion to win a luxury trip to France. More at www. barmagazine.co.uk including the Smoking Bishop recipe.

the Prosecco with Martini Bianco in a large wine glass over ice with a squeeze of lime and a sprig of mint. It is also targeting its 20cl bottles of Martini sparkling wines to the on-trade for serving with straws or in a glass. “Not only are the bottles more fun and visually appealing for consumers, this format is also ideal for bars owners and publicans who are reticent about opening a large bottle of sparkling wine for ‘by the glass’ sales,” Liam explains.

A range of new serves using Freixenet cavas is being promoted for festive occasions, inspired by the cocktail heritage of Barcelona, the capital of Catalonia where the wines come from. Created by consultancy Shaken & Stirred, the drinks include a Manhattan Skyscraper, made by topping up a classic bourbon-based Manhattan with Freixenet Cordon Oro or Cordon Negro in a Martini or Old Fashioned glass.

December sees a boost for both still and sparkling wines, with red wine up by more than 41 per cent last Christmas, according to CGA figures. Accolade Wines, whose brands include Hardys and Banrock Station, is providing tips for licensees on how to exploit this opportunity through its online resource, WinningWithWine. com. Ideas include putting sparkling first on a drinks list and moving champagne away from sparkling to separate the occasions.

Freixenet Manhattan Skyscraper

White Christmas Sparkle

Its experts also suggest using only three to five words to describe each wine, adding “we recommend” or “our favourite” to encourage trading up. Accolade’s range of ready-to-serve wine cocktails in cans, including Hardy’s Sparkling White Peach Bellini and Sparkling Strawberry Bellini, are also being promoted to the on-trade. Other ideas include the Ginger Fizz, using 25ml of Stone’s Ginger Wine and a sugar cube in a flute topped up with champagne or sparkling wine.

Both sparkling and still wines are being recommended by drinks company Pernod Ricard UK for mixing up into cocktails for Christmas and New Year. Its commercial director for wines, Chris Ellis, points out: “Consumption occasions in December are more up-tempo than those that take place during the rest of the year, and wine’s profile moves more in line with the on-trade in general, increasing the appeal of, and opportunity, for wine cocktails.”

Suggested serves include the White Christmas Sparkle made by adding 100ml of Jacob’s Creek Sparkling Chardonnay Pinot Noir NV to 25ml measures of Absolut Vanilia vodka and cloudy apple juice, served in a flute. Also in time for Christmas, the company has strengthened its premium sparkling portfolio with Jacob’s Creek Trilogy Cuvée Brut NV and Trilogy Cuvée Rosé NV, joining other Jacob’s Creek fizz such as Sparkling Moscato NV, Moscato Rosé NV and Cool Harvest Sauvignon Blanc Cuvée NV. Adding a syrup or liqueur to champagne www.barmagazine.co.uk |37

christmas and new year Very Berry with Chambord

or sparkling wine is a simple way of adding excitement. James Coston, UK brand ambassador for Monin syrups and purees, says: “It’s party time so think fizz, colour, flavour and style. It’s bound to be busy at New Year so don’t overcomplicate things.

Using a small dash of Monin syrup, sparkling wine or champagne can be easily adapted into a huge range of exciting cocktails.

Adding a flavour, such as Monin Passion Fruit or Monin Pink Grapefruit, to a flute of champagne creates something stylish and different, especially if it is presented well.”

Easy-to-mix cocktails such as the Chambord Royale – Chambord topped up with champagne – are quick but sophisticated, points out Charlotte Ashburner, senior brand manager for

Cocktail recipes Recipes for the drinks included in this report can be found at www. barmagazine.co.uk, where we cover more winter and festive serves created at bars such as Michael Neave Kitchen and Whisky Bar in Edinburgh, Andreas Tsanos’s new Spirit Level bar at Baku in Knightsbridge, London and Gerry Calabrese’s Baroque, in London’s Mayfair.

The Peace on Earth (pictured) has been created at Bar 45 at 45 Park Lane, also in Mayfair.

38| www.barmagazine.co.uk

the black raspberry liqueur. “Keep to the classics or seasonal themes, and don’t overcomplicate things – it’s a busy time of year and if you want to sell more you don’t want to keep people queuing at the bar,” she recommends. “Set cocktail menus as well as food menus are the way to go at Christmas.

You don’t want your bartenders slaving over a 50-plus strong cocktail list when four or five will do.”

Charlotte adds that hot seasonal serves can be particular best-sellers. “I love Chambord’s premium takes on these – the Very Berry and Hot Chambord Cider – but rum-based spiced punches are also easy to make and serve too.You’d be surprised how many people that wouldn’t usually drink hot drinks made with alcohol suddenly want a glass when they see or smell it, especially in our cold, wet British winters.”

Plenty of alternatives to traditional mulled wine are being promoted this winter, such as warm simple mixed serves for cider brands such as Rekorderlig, Westons, Aspall and Healey’s. Maxxium UK is recommending Mulled Apple & Winter Spice made with Harveys Bristol Cream sherry, apple juice, cloves and vanilla sugar, while Felix Cohen of The Manhattans Project has created a Hot Buttered Rum using Santa Teresa, mixing the añejo with apple juice, butter, golden syrup, treacle and allspice.

Some delicious recipes have been created for whisky liqueur Drambuie such as a Hot Apple Toddy, a twist on mulled wine and a Winter Spiced Cooler using cider.

Manuel Terron, global ambassador for Japanese liqueur Midori, has created the Midori Sugar & Spice, mixing it with Martini hot cloudy apple Royale juice, dark rum and bitters, garnished with a large apple slice sprinkled with cinnamon sugar. “Midori works beautifully with the classic combination of apple and cinnamon and adds a refreshing twist to the usual mulled wine or cider offering,” he says.

Suntory’s brand ambassador Zoran Peric has created the Hibiki Taisetsu – named after the Japanese season of “the big snow” – mixing Hibiki 17 Year Old whisky with Umeshu plum sake, chocolate bitters and hot water with an orange zest.

Berry Bros & Rudd has developed the Winter Cup made with The King’s Ginger liqueur, cloudy apple juice and apple cider, with a cinnamon stick to garnish. It has also teamed up with mixologist Alex Kammerling to promote The King Kamm, using 35ml of Alex’s Kamm & Sons ginseng spirit and

‘Tis the season to be WKD Free “Christ-moose” heads, complete with antlers, are the Christmas headgear from ready-to-drink brand WKD this year. They are part of promotional kits available for the on-trade, which contain posters, bar trim and signs for seasonal opening times. There are also two simple pitcher serves: WKD Cheeky Chrimbo is made with WKD Red, port and lemonade, and the WKD ChristMoose Cocktail (pictured) is WKD Purple, raspberry liqueur and lemonade, both topped up with ice. “WKD cocktail pitchers are all about socialising and sharing with friends and, topped up with plenty of ice and mixers, are a great alternative way to serve the categoryleading RTD and boost sales around Christmas,” says marketing director Debs Carter.

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energy drinks Monster at the Monaco International Clubbing Show

Bomb squad New products and low-calorie alternatives are adding to the bombfuelled resurgence of energy drinks, reports Mark Ludmon

T

en years ago, the only way anyone drank energy drinks in bars and pubs was with vodka. Now, the “Vodka Red Bull” bar call has been replaced by the ubiquitous bomb serve, plus increasing use of energy drinks as a cocktail ingredient. “There is still an element of the vodka energy serve that introduced energy drinks to the on-trade, but licensees are reporting that the majority of energy drink usage is going through bomb serves,” says Simon Green, marketing director for Global Brands. “Now it is short cocktails that are driving growth.”

Global Brands has a share of the market with its Kick Energy brand, which is embracing current trends by offering tools such as branded bomb-style cups. “If the ongoing trend is for short cocktails and bomb serves, we will provide the on-trade with drinkware to help them be part of it,” Simon says. The latest activity for Kick Energy is the roll-out of portable, stand-alone bars for venues so they can offer a dedicated station for serving bombs.

After successful trials at student union bars and Luminar nightclubs, it offers a full metal bar solution on wheels or a more portable collapsible bar, with stackable bomb cups for preloading with the liqueur ready for service. “They can

be temporary, semi-permanent or even permanent, taking pressure off the main bar,” Simon says.

With the classic bomb serve being an energy drink knocked back with a herbal liqueur such as Jägermeister, Global Brands is running activities with another brand in its portfolio, Jungfrau, as well as its Goldschläger gold-flaked cinnamon schnapps. The company is working with bar operators to provide promotional materials such as printed menus that unite its brands in one “bomb” solution. When a bomb bar was used for one night at Loughborough University’s student union, sales of Jungfrau outsold vodka for the first time because of the bomb serve.

In the on-trade, adults aged 18 to 24 remain the key market for energy drinks, particularly students. La Fée NV Absinthe Verte – with an ABV of 38 per cent – has been a hit with students and young adults because of its mixability with energy drinks. La Fée’s distributor, Cellar Trends, has been running promotional activity with student-oriented bars including student union bars supplied through NUS Services Limited (NUSSL), with point-of-sale materials promoting a serve of La Fée NV with an energy drink over ice.

The bomb serve reversed the

Portable bomb bar for Kick Energy and Jungfrau

decline in energy drinks sales in bars and pubs in the UK, and they continue to show strong volume growth of 18.4 per cent – now worth £225million in the on-trade.

“Growth is being driven by increased penetration of the category as consumers better understand the role energy drinks can play in their day-to-day lives,” says Tom Smith, trade communications manager for the market-leading brand, Red Bull.

“In the case of the on-trade, this is for people wanting to be at their best through the night, and we’re also seeing increased consumption in the early evening as people www.barmagazine.co.uk |41

energy drinks get their nights off to a flier to get through the post-work slump.”

Tom says that Red Bull has benefited from the phenomenon of people going out less during the week but spending more when they go out at the weekend. “With the ‘weekend millionaires’ out in force and prepared to spend more on drinks, to maximise the opportunity, it’s advised that you steer them towards high-margin offers to drive profits,” he suggests. “Energy drink consumers are the biggest spenders in the on-trade but – like any category – they want to know what they’re going to be paying. Menu listings and finished drink pricing need to be communicated so as not to miss out on sales.”

Red Bull shows little sign of losing its dominance of the category, performing particularly strongly in managed bars and pubs to overtake J2O as the biggest soft drink brand. This has followed a raft of activity with groups ranging from TCG and Stonegate Pub Company to Yates’s, Revolution and G1 Group as well as independent bars. It worked with Stonegate pubs to trial Red Bull Special Editions – three new flavours that are now due to be launched in the UK in early 2013. The range is made up of the cranberry Red Edition, the lime Silver Edition and the blueberry Blue Edition and has already been a hit in other European countries including Germany. Gavin Lissimore, Red Bull’s strategy and planning manager, says: “The launch of Red Bull Special Editions is a really exciting piece of activity for us and one that we expect will add value to the category and drive profits for pubs and bars. We know that some consumers don’t buy into the category because they don’t like the taste of energy drinks so by offering them a range of new flavours, using the strength of the Red Bull brand will deliver against these concerns and ultimately drive penetration into the category.”

Red Bull Sugarfree is currently benefiting from a £2million marketing campaign, including advertising close to Revolution bars, directing people specifically to their local Revolution to buy the product. Other brands focusing on healthier ingredients include Pussy, a 100 per cent natural energy drink made with products such as sarsaparilla and milk thistle. Demand for lower-calorie energy drinks is expected to grow, according to David Armstrong, head of buying at wholesale supplier Makro.

42| www.barmagazine.co.uk

“Given the current national trend towards healthier lifestyles, we anticipate that more brands will introduce lower-calorie options to their current range,” he says.

“As a result, we expect to see a significant uplift in healthier sports and energy drinks over the next few years.”

The trend for money-conscious consumers to switch to own-brand products prompted Makro to launch its own energy and sports drink range, Power Up, featuring seven variants from Original to Sugar Free. “The Power Up range has been designed to appeal to general business and trader customers, and the competitive pricing ensures the products are a profitable, quality alternative to big-brand energy drinks.”

But the big brands show no sign of slowing growth. Coca-Cola Enterprises (CCE), whose brands include Monster and Relentless, almost doubled its share of the energy market in on-premise last year, according to figures from research group CGA. “Energy is a hugely exciting opportunity for licensees and they should focus on having a tight range of brands that their customers know and trust,” says Colm O’Dwyer, sales and customer director for out of home at CCE. Monster, which is available to the on-trade in a 250ml bullet can, is the fastest-growing energy brand in the UK on-trade where it is now worth £12.8million. Last year, it saw a 144 per cent uplift in volume sales, according to CGA, and now has a 32 per cent volume share despite only being launched in the UK on-trade three years ago.

It is set to expand its on-trade distribution through a new partnership that gives it “preferred energy drink status” with Carlsberg UK’s network, increasing its availability to independent licensees. “We’re confident that independent licensees buying through Carlsberg UK will see the same uplift in sales that managed pub and bar operators serving the Monster range have enjoyed,” says Andrew Blakely, Monster’s on-premise account controller.

The brand has built on its links with the

The Yard Bar Sales of energy drinks at The Yard Bar in St Mary Street in central Cardiff have grown since the venue, managed

by Welsh brewer Brains, switched to Monster Energy last summer. The change has been “universally accepted” by customers, according to manager Jon Adams, which he says has been helped by the “stretching” of the demographic for energy drinks. “A few years ago, energy drinks were sold almost exclusively to 18- to 24-year-olds, but they’re now attracting a slightly older drinker, as people who’ve grown up with energy drinks continue to order them,” he explains. This shifting target audience matches exactly The Yard’s core customers. He estimates that the Yard sells 95 per cent of its Monster Energy serves on Friday and Saturday nights, as a mixed drink. club world with a major presence at last month’s Monaco International Clubbing Show, organising freestyle motorcross (FMX) displays followed by an after-party at the Life Club on Monaco harbour. At the same time, Monster has been building distribution in pubs and bars such as the Cardiff-based Brains’ estate, which switched to the brand as its exclusive energy drink range in 2011 and now stocks it in 80 of its managed bars and pubs such as The Yard in Cardiff. “The switch to Monster has really helped to push energy drinks through our pubs and bars,” says Brains retail marketing manager Natalie O’Rourke. “Monster cocktails have been targeted at the right venues, and staff incentives have proved very effective in motivating our team members.”

Energy drinks are being used increasingly in cocktails by operators such as Ultimate Leisure, run by Eclectic, which offers them across its late-night bars such as Bambu in Newcastle upon Tyne. Its drinks include the Electric Beach, mixing Monster Energy with Russian Standard vodka, Teichenné peach liqueur, orange juice, cranberry juice and fresh lime. With these kinds of creative uses, energy drinks are now established as much more than just a mixer for vodka.

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Where have all my customers gone?

How a bar owner saved his business with Lexus Security Management

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expert advice

Calling in the experts Specialists provide ideas and advice on different areas of running a bar, pub or club, from interiors and bar design to technology and licensing

I

n these times of austerity, many operators of bars and clubs are doing it for themselves when it comes to interior design and fit-out.Whether sourcing furniture through eBay or at junk shops, or rolling their sleeves up to wield a hammer, they look to save money to get their business off the ground. However, this approach is not right for everyone and may be storing up problems for the future.

“For a small business, the temptation of trying to saving money by designing a bar single handed, as well as dealing with the many day-to-day issues that arise as a matter of course, is most likely false economy,” says interior designer Sarah Ward, who has worked on bar and club projects from Pitcher & Piano to JJ Whispers in Crawley, East Sussex, over the past 20 years. “With life comes wisdom, and most of us know that two heads are better than one. I always step back from schemes that I produce and ask a view. An interior designer has many skills to bring to the table when it comes to designing a bar: experience with regards to the whole

aesthetic design process, experience with regards to the distribution of the budget to the client’s best advantage, experience ergonomically to address people movement, licence restrictions and the knowledge of space planning to maximise trading space.”

Washrooms

One of the key areas that inexperienced operators forget about is the bathroom, spending all their money on front of house.

“Bar owners often do a great job of making the front of house look good but fail to consider areas such as the washroom, which are equally as important when it comes to the customers’ overall experience,” says Ken Smith, managing director of bespoke joinery company Crafted & Co. It has worked on projects for many bar and pub operators such as JD Wetherspoon, which called the company in this year to tackle the washrooms in the refurbishment of The Gate Clock in Greenwich, London.

“Our bespoke cubicle systems are created from solid timber and the latest engineered veneered boards, which helps to give a

Cantilever Bars: a well designed bar at Galvin at Windows

Serving good coffee David Lawlor of Gaggia Watermark, principal distributor of coffee equipment brand Gaggia Café culture has had a huge impact on what customers want when they ask for coffee. They expect to be offered a full range of options from a simple black coffee, through to a frothy cappuccino, milky latte or a strong coffee-heavy macciato. Bars, restaurants and other outlets can no longer offer a cup full of milky brownish liquid and get away with it.

Coffee needs to taste good and look good. A bad coffee is like a bad dessert: it’s disappointing and can leave a very negative impression. Bad coffee also suggests to the customer that the operator doesn’t care enough about quality, just as overcooked vegetables or tough meat would.

These days it’s not difficult to serve good coffee: modern machines make it relatively easy, even for non-trained staff.

One-touch, bean-to-cup machines, such as the Gaggia Concetto, are convenient and suit bars where staff skills or time are limited or where an all-day coffee service is required. Staff just push the button and the machine does the rest.

However, for the very best coffee you can’t beat a traditional espresso machine.

They are a little more complicated than the bean-to-cup units, but modern designs such as the Gaggia Deco are relatively easy to operate. www.barmagazine.co.uk |45

expert advice

JJ Whispers

premium look that cannot be achieved by ordering generic cubicles from a catalogue.”

Crafted & Co is able to draw on the expertise of its team including Ken who has worked in the joinery trade since leaving school, completing high-profile projects such as Wembley Stadium and Heathrow Airport’s Terminal 5. “When working with wood in washrooms, it’s important to understand the properties of timber and how it needs to be used in an area that will probably get wet. The timber we use in our washroom designs is always highly moisture resistant. To further protect the timber, our design ensures the wood is lifted off the floor and away from the walls to avoid the material getting damaged by water. We do this by using stainless-steel feet for the door frames and steel angles for the cubicle dividers.”

Surfaces

Ken adds that attractive materials such as granite, Corian and Hi-Macs can give your washroom a luxurious finish. “For me, the washroom is one of the most important parts of a pub or bar, as it reflects a certain standard of your venue as whole. When armed with the correct advice and quality materials you can change your washroom from bog standard to top class.”

From washrooms to bar counters and floors, the choice of the right materials is essential to balance durability with style.

Mike Connett, managing director of North West Marble & Granite, explains: “I’ve been working with hard surfaces for over 35 years so I’ve seen and used everything from wood and stainless steel to brass and laminates in bars and they all have various maintenance and damage issues Arabescato marble bar at Cicchetti in London

and the colours and textures are extremely limited. However, modern hard surfaces offer designers, architects and operators so many opportunities for a better spectrum of materials and all have good repairability along with that all-important wow factor.”

North West Marble & Granite specified bespoke high-end Arabescato marble for the bar and centrepiece at the San Carlo Group’s new Italian restaurant, Cicchetti in London’s West End. However, at San Carlo in Manchester, the company supplied and installed Avonite/polyester resin-type work surfaces to the bar, waiters’ station and tables while Arabescato marble was used in servery areas, mixing natural materials with man-made ones. “Hard surfaces such as natural stone, granite, and marble, Quartz, Corian and Avonite offer an almost endless array of bespoke colours and textures for everything from bars and tables to waiter stations and vanities,” Mike adds.

Branding

Melony Spencer and Martin Swinden of hospitality design consultants Spencer Swinden Design are interested not just in creating fantastic interiors for bars and clubs but transforming spaces into profitable places. Drawing on their 15 years’ experience, they can advise operators on aspects beyond interior design such as branding. Melony explains: “Having a clear brand will ensure customers know what to expect from your venue. People can be put off by a venue with no identity as it’s too much of a risk to enter, especially if it’s for an important occasion or a business meeting. Having a distinct brand that’s simple but noticeable tells your customers who you are and what you’re all about.”

A bar’s brand identity needs to be thought through from the start, points out Len Cohen, owner of Promoman, a supplier of promotional products. “Through your designer, yourself and some other involved bodies, you’ve probably already got some sort of an image to project but it must be pulled together to create a corporate image. Then at all possible opportunities you put your ‘brand’ in front of your existing and future customers.” This starts with the signage and menu board outside through to staff uniforms, such as polo shirts, as well as menus, napkins, glassware and matchboxes, he explains. “The bill is presented with a pen that is branded, and you ask them if they would like a branded loyalty card in return for their email address.” Len, who has over 30 years’ experience in the leisure and promotional products industry, adds that the cost involved need not be great, especially if it is shared with suppliers.

Technology

Menus can become an even stronger promotional tool when using tablet

46| www.barmagazine.co.uk

Behind the bar Simon Knowles, projects director of Cantilever Bars, advises on designing your bar Make sure the design of your bar is not a two-part process: how it works and how it looks have to be developed together.

Consider the bar’s size, positioning and layout as early as possible within the project. The bar is the focal point for how the space works.

Identify your market: who is your customer and what do you want to sell them? Think carefully how to best service and best attract that customer and design the bar to suit, both visually and operationally.

Have a realistic budget for the bar and bar equipment. This is how you are going to make your money. You can buy fancy sofas later!

Think about how people, both customers and staff, will move through the space and around the bar. For instance, make sure the wait staff aren’t going to be picking up where your customers are likely to naturally gather.

Put together a detailed brief covering food and drink, housekeeping including wash-up and, if relevant, dispense. Create a framework that identifies all the things you are going to need to consider.

Consider the roles of the front bar and back bar and the relationship between them: the front bar should be focusing on preparation and service and the back bar is about information, display and ambience.

Have good lighting for both ambience and operation: lighting can achieve different moods throughout the day and night, and task lighting can be vital for the bar staff.

Avoid the temptation to cram in as many workstations as you can. Fewer stations properly set up will work harder for you.

Consider work zones for service, dispense, wash-up and coffee. Make sure you’re avoiding collisions. For instance, don’t have your dirties coming back at the point where dispense is going out.

Think about how you can enhance the customer’s experience at your bar. This might be as simple as having out-of-theordinary beer taps, or as utilitarian as having a service rail in the bar top to prepare drinks in front of the customer.

Think about value over time when planning your expenditure. Cheap equipment can create down time in service, affects staff morale and costs money in the long run.

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expert advice

Look out for the late-night levy John Gaunt of licensing solicitors John Gaunt & Partners

Crafted & Co washroom at JD Wetherspoon

technology. The newest product in this arena is Vitmen, a robust tablet developed specifically for restaurants and bars by Erik and Helen Speekenbrink who worked in the hospitality industry for more than 20 years. “For the bar owner, it is a tool that allows you to change your menu on a daily basis without printing costs and to promote drinks, wines, ales, or whatever you like to upsell,” Erik explains. “Also you can earn your purchase price back by selling advertisement space or a promotional page.

If you use your imagination this menu will make you money after your investment.”

Vitmen is a free-standing 10-inch Android 4.0-powered tablet, weighing less than 500g, which receives its information through wi-fi from a main computer or laptop. The tablets are stored in their own docking stations, which can charge 10 menus simultaneously, updating information every 30 seconds.

“The tablet is also easily readable in a dimlit environment as it lights up and therefore can even be easily read by candlelight,” Erik adds.

Choosing the right technology for your bar can be a challenge for first-time operators and even more experienced ones, so companies such as Call-Systems Technology (CST) provide a consultative service rather than just supplying product.

“We take a consultative approach to understand their challenges first, whether it’s a problem communicating with customers waiting in the bar or letting waiting staff know that food is ready or managing the door when you have a queue,” explains CST’s group commercial director, Ashley Sheppard.

CST has worked with many leading operators in the UK such as Drake & Morgan, Wahaca, Jamie’s Italian and Giraffe to supply proven technology that it has brought over from the US. This ranges from WaiterCall paging systems and capacity management through to the sophisticated ConnectSmart from QSR Automations which links every part of a venue such as reception, bar, waiters, chefs and management, automating activities to improve efficiency, quality and customer service. As well as working with multiple operators, CST has tailored systems for

48| www.barmagazine.co.uk

The late-night levy, which became law on October 31, can be adopted by any licensing authority, thereby enabling it to charge a levy on premises licensed to sell (and not just those which actually sell) alcohol in the late-night economy. It is intended, in part, to assist with the costs of policing.

If adopted, it applies to all premises affected throughout the local authority’s area. The amount of the levy is prescribed nationally and is based on rateable value bands. However, it is within the discretion of local authorities whether to charge businesses that are entitled to trade late.

It will be for the local authority to decide the period during which the levy applies between midnight and 6am. Where, for example, they determine that the levy would apply to premises licensed to operate beyond midnight, then, subject to limited exemptions and discounts, all premises licensed beyond this time would be caught.

The requirement for the levy is likely to arise out of discussions with the police locally – or at their instigation. Once it is thought necessary or advisable to introduce the levy, the local authority must issue a consultation. All premises likely to be affected must be consulted and it is very important at this stage that, if affected, you make your opinion known.

The final decision must be signed off by the full council.

If you are affected, you will need to make a commercial decision as to whether you wish to continue with your existing entitlement to trade or whether you will amend the terms of your current licence to take you out of the ambit of the charge.You are likely to have a two-month window of opportunity to do so and, if

individual sites such as Dishoom in London’s Covent Garden which has now installed QSR technology at its second site in Shoreditch, east London.

Ashley points out the investment in technology should not be seen as just a cost but as a way of generating increased sales and repeat business. “With QSR, operators are able to get daily, weekly and monthly reporting to show them how different sites or different stations are working. It can give them a report on the whole guest journey. In the US, automation of kitchen management and capacity management is an engine within many organisations but in the UK most operators still don’t understand how the technology can help them.”

you apply to reduce your trading hours within this period, no fee for the variation application will be payable to the council.

Once adopted, the levy will apply indefinitely until such time as the council decides to cease it. Temporary event notices and trading over New Year’s Eve will not trigger the imposition of the levy per se.

The local authority can – in its discretion – choose to exempt certain categories of premises specified by the government, but these categories are very limited and are unlikely to apply to readers of this magazine. Similarly, the local authority has the discretion to allow reductions in the amount payable under the levy up to a maximum of 30 per cent for premises which participate in other “business-led best practice schemes”.

Revenue raised from the levy will be split between the licensing authority and the police, but the authority must pay over at least 70 per cent of the net levy to the police. There is no regulation as to how the police must spend their share of the revenues raised – they need not actually apply it to assisting with the policing the late night-economy!

So, keep your ear to the ground and seek immediate advice the moment you hear of a proposal to adopt the levy.

QSR kitchen automation from Call-Systems Technology

advertisement feature Dishoom

21st-century restaurant automation mixed with 1950s Bombay style

B

ased on traditional Bombay cafes, Dishoom in Covent Garden, London, seats 160 covers, but on a Saturday it regularly welcomes over 650 customers. “We had people queuing outside and the bar, being used as a waiting area, would be rammed,” director Kavi Thakrar says. “We had to find a better way to manage capacity.”

Thakrar contacted Call Systems Technology (CST) to find out about the ConnectSmart® restaurant automation system from QSR

Automations®. He realised that the frontof-house element, ConnectSmart Hostess, coupled with the kitchen display part of the system, ConnectSmart Kitchen (CSK), could give Dishoom a complete solution.

In the kitchen, each chef station has its own CSK screen. Using graphical displays and information from waiting staff, the CSK software automatically assigns menu items to individual chef workstations. It ensures everything gets to the food pass at the same time, delivering the best possible quality.

Out front, the Hostess screen mounted in the front desk displays each table’s status and gives live wait time information.

“The system has made every area of our operation more efficient,” Kavi says. “Our customer service is better. Our table turns are up 30 to 40 per cent. Food quality is excellent.

We’re getting the numbers of covers without feeling the pain. Our staff are happier and so are our customers.

“Plus, QSR ConnectSmart has helped us increase sales by about £2,000 per week.”

Go to www.qsrautomations.co.uk for more information

www.barmagazine.co.uk |49

non-alcoholic cocktails

Virgin territory Ideas for non-alcoholic cocktails to keep detoxing customers coming to your bar in the new year

E

very January, increasing numbers of people give up alcohol to “detox”.This once meant bars and pubs were a no-go area but that is changing thanks to the spread of non-alcoholic cocktails. “Soft cocktail” ideas are now actively promoted by the likes of premium soft drinks brand Fentimans which has put together recipe ideas in time for the new-year detox. Drinks include the Winter Rose, made with Fentimans Rose Lemonade mixed with fresh strawberry and lots of crushed ice.

“January is definitely a quieter time of year for bars but the fun doesn’t need to end on the 2nd,” says Fentimans managing director Eldon Robson. “Lots of people either go ‘on the wagon’ or are simply looking for soft drinks. Our soft cocktails range means bars can offer these customers a little more than just lemonade or orange juice.”

Other ideas include the Dandelion Dream, combining Fentimans Dandelion & Burdock, apple juice, lime juice and clear honey over ice.

“Mocktail” recipes using Monin syrups are also being promoted for the new-year period, such as a Cupidon, made with Monin Passion Fruit Syrup, orange juice, lemon juice and pineapple juice, and the Leningrade Lemonade, combining Monin’s Tarragon

Twizt and shout Since its launch this summer, the lightly carbonated non-alcoholic drink Zeo has quickly gained listings in top bars and restaurants in London such as Mahiki, The Rose Club, Sanderson and Benares. Insistent it is not a “soft drink”, the owners points out it is created “in the spirit of alcohol”, using a secret blend of herbs and essences.

Brand ambassador Christian Ozzati has been promoting it for mixing through Seek & Feel Academy events for bartenders but, for a non-alcoholic buzz, it is best served as The Twizt – by itself over ice.

50| www.barmagazine.co.uk

Purple Rain from Ponthier

Syrup and Cucumber Syrup with half a lime, tarragon leaves and soda water. “Mocktails are a great way to keep the party going – and the tills ringing – well into the new year,” says Monin brand ambassador James Coston. “Just because customers choose to take a break from alcohol, it doesn’t mean they’ve given up on quality and style.”

Ten recipes for non-alcoholic cocktails have been created for bars using the Finest Call range of fruit purees, available via the website of distributor Cellar Trends. They include the Triple Berry Treat, mixing Finest Call’s Strawberry Puree and its Raspberry Puree with cranberry juice, and the Barbados Blues Buster, combining Mango Puree and Banana Puree with pineapple juice and orange juice. Finest Call brand manager Peter Thornton says: “Nonalcoholic cocktails are a fun way of drinking sensibly. What is more, these cocktails are a great way to detox after the festive period.

Non-alcoholic cocktails are also a great profit driver.”

Ponthier fruit purees, available in 1kg pouches, are being promoted for nonalcoholic cocktails by UK distributor Cheese Cellar, ranging from blackberry, raspberry and redcurrant to lychee, passion fruit and pomegranate. Ideas include the Purple Rain, combining its apricot and blackcurrant purees with apple juice over ice. “The new year is a time for healthy

Bacana Berry at Cabana

eating and healthy living, and Ponthier fruit purees can be used to make the most delicious fruity cocktail smoothies,” says category manager Owen Davies.

For many bars, non-alcoholic cocktails have become an all-round fixture.

Inspiration for London’s Cabana restaurants came from Brazil’s Refrescos, shaken fruit drinks mixed with milk or water, leading to its own versions such as the Bacana Berry, made with muddled fresh berries, vanilla sugar, pink grapefruit juice and sparkling water. “We felt it was important that, alongside our great list of cocktails we also provided something interesting and fun for those who don’t want an alcoholic drink, rather than the usual orange juice or Coke,” explains co-founder David Ponté. “The Refrescos are a great way to join in the fun if you’re not drinking, and will also provide a bit of a treat for anyone who’s planning on going teetotal for a new year’s detox.”

club

December 2012

www.barmagazine.co.uk

A Bar magazine supplement

Sing for your supper The latest developments in karaoke and music for bars and clubs

Also inside: vetro bar – wonderland – house of wolf – annabel’s

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venue profile Where to find it 2 Western Road, Billericay Essex CM129DZ Tel: 01277 656581 www.vetrobars.com

Who did it

Vetro Bar The only way is Essex when it comes to a new bar open for coffee and cocktails through to luxurious late-night partying

A

former rundown wine bar in the Essex town of Billericay has been transformed into a sophisticated new venue serving up cocktails and late-night DJs. Launched last month, it is the first bar project for entrepreneurs Laurence and Julie Holder who brought in leading design company Astounding Interiors to create a stylish interior to match their plans.

Astounding Interiors, headed by Steve Ward, has completely redesigned the former Stewarts Wine Bar into Vetro Bar, named after the Italian word for “glass”.

“There was no expense spared in the procurement and build of this exclusive new venue,” Steve says. To appeal to a sophisticated crowd, Astounding Interiors used “sensually tactile materials” such as horse hide and snake skins together with stunning textures imported from Italy such as handmade liquid copper and steel tiles.

Backlit amethyst textured panels extend above the cosy booth seating and edgy cracked glass table tops. “The whole design has a VIP feel,” Steve adds. “Boundaries have been pushed, with every surface as visually stunning as the next whilst creating the perfect balance of aesthetics and lavishness.”

The bar houses media technology including an interchangeable LED video wall screen and a discreet JBL sound system, all controlled remotely via an IPad. Through cutting-edge lighting designs by the likes of Tom Dixon and bespoke seating throughout, Astounding Interiors has set out to create something original. “With a private room and bar available, it is destined to attract

VIPs and is perfect for that special event,” Steve adds. Outside, the opulence within is signalled by the external signage while frameless bi-fold doors create a stunning border to view the interior.

The managers, including general manager Mike Williams, have come to Billericay from Greece where they worked at super-club Rescue in Laganas, Zante. They have created a strong menu of twisted classics and modern cocktails, working with experienced mixologist Rod Eslamieh from the bar’s spirits supplier Bacardi Brown-Forman Brands (BBFB). Priced at £9, the cocktails include BBFB recipes such as the Gentleman Jack Sour, Grey Goose Le Fizz, Woodford Mint Julep, Elderflower Collins and Bombay Bramble while the signature cocktail, The Vetro, is a long drink full of fresh, fruity

Design: Astounding Interiors Lights: Tom Dixon Tiles: Alfalux, Progetti Italiani, Ceramiche Valpanaro Candia 3D foils: Amethyst Panels Wallpaper: Brian Yates Solid surface counter tops: BSF Solid Surfaces Hand rails: Andy Thornton Carpet: Natural Elements Flooring flavours, made with Bacardi Gold Rum, peach schnapps, lime juice, sugar syrup, pineapple juice and fresh mint leaves.

With its upmarket new look, the extensive wine list includes plenty of champagnes from Laurent-Perrier and Duval-Leroy up to Krug, Louis Roederer Cristal and Armand de Brignac. Both spirits and champagnes can be bought by the bottle, which is included in its booth packages for up to eight people available on Friday and Saturday nights.

Heineken, Amstel and Peroni are on draught alongside bottled beers such as Fuller’s London Pride, Staropramen and Asahi plus the full range of Rekorderlig ciders. Being open from 11am seven days a week, there is a strong tea and coffee selection plus cakes and snacks. Food ranges from sharing boards such as cheese or antipasto through to king prawn skewers and minute steak bruschetta.

Vetro is open until 1.30am on Fridays and Saturdays, with in-house DJs that are set to make the bar a destination for late-night partying. With its sophisticated offering and stunning interiors, Mike says the new bar is aimed at a “discerning” clientele. “It is an original and glamorous design for the stylish set.”

www.barmagazine.co.uk |53

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music Lucky Voice at Bunga Bunga

Call the tune From high-tech systems to live performances, music plays an important part in a bar’s success

T

he owners of more than nine out of 10 bars, clubs and bars say playing music creates a better atmosphere for their customers – and 71 per cent believe it makes staff more productive.These business-boosting benefits have been revealed in a survey published by music licensing organisations PPL and PRS for Music. It builds on research carried out by PRS for Music with CGA Strategy that found that live and recorded music in bars and pubs added an average of £667 to takings on Fridays and Saturdays.

Vicky Williamson, a music psychologist at Goldsmiths, University of London, confirms that a bar without music would create a negative effect on customers.

“Bars, pubs and clubs function to allow social interaction, and music has been part of human social interaction for as long as records exist,” she explains. “Without music there would be no dance and no singing, behaviours which allow us to bond and express unity. Music can also bring back happy memories of similar nights out, and therefore subconsciously boost mood.”

The MusicWorks research was part of the mission to promote music in public places

by PPL, which collects revenue from music licences on behalf of record companies and performers, and PRS for Music, which represents the rights of songwriters, composers and music publishers. Each year, PRS for Music runs the Music Makeover competition, with a prize of £5,000 for a bar or pub where the licensee has the greatest desire to tap into potential for live music. This year’s winner will be announced after Christmas. Christine Geissmar, PPL’s director of operations, says: “We know that playing music has huge benefits and we

are keen for as many business owners as possible to understand how cost effective and beneficial playing music can be.”

Music can even have an impact on how fast people eat. A study in the Bulletin of the

Psychonomic Society found that when lively music was being played in a restaurant or bar, diners took an average of 5.1 bites per minute while without music it was 3.9 bites per minute. The faster consumption led to

Get Lucky with karaoke A karaoke party room for up to 20 people forms part of new bar The 3 Monkeys in Balham, south London. The Monkey Lounge has a touchscreen playlist manager, a 40-inch high-definition screen and two microphones as well as a disco ball and lighting, party props such as wigs and guitars and a “Thirsty” button for ordering drinks. The system, which also allows playlists to be built online in advance, is “powered by” Lucky Voice which, as well as running its own karaoke bars, provides systems to other operators.

The Lucky Voice Enterprise software and hardware solution for karaoke rooms has been updated since it was first introduced.

Rigorous testing in the company’s own Lucky Voice bars, means they are constantly ironing out bugs and making improvements. The latest additions include a “make song last” feature which helps to wind up the end of a session so that customers do not feel the fun has ended too suddenly. “Changeovers between groups have become more efficient and the overall customer experience much better,” says Franceska Brown who looks after business development at Lucky Voice.

“Our software enables venues new to karaoke to take advantage of our years of operations experience.”

Smaller chains and individual bars can buy the software and either use other

off-the-shelf hardware or invest in Lucky Voice’s own industrial-grade bespoke PC and touchscreen. An ongoing monthly licence fee covers song updates, software maintenance and any new features, with discounts for multiple pods. “Venues can skin the software to their brand or use the ‘Powered by Lucky Voice’ brand to pull in customers who know and love what we do,” Franceska adds.Venues using Lucky Voice systems include Bunga Bunga in Battersea, London.

At the same time, the company continues to work with Novus Leisure on a franchise agreement for Lucky Voice pods at Tiger Tigers around the UK and has just opened its fifth karaoke site within Tiger Tiger in Leeds. www.barmagazine.co.uk |55

music requests for second helpings. “Background music is essential for enhancing the customer experience and creating the right atmosphere,” points out Toby Hoyte, marketing manager for Soundnet, which supplies audio and visual content to bars, pubs and clubs. It can put together bespoke music and video compilations for venues that reflect their individual identity. “Our expertise and experience means that we know which types of music work best in a range of environments.”

There are several high-tech solutions available for providing music in bars, pubs and clubs. This year, CoverJock introduced Barjock, an automated DJ “with a personality”. For just over £5 a day, licensees can select the voice of a top British or American DJ to act like a “live” DJ alongside bespoke streamed music – all faded in and out as a DJ would. It can also include announcements such as last orders, promotions and upcoming events. “Our customers love that Barjock offers them the choice of some of the very best club DJs’ voices from North America, Europe and beyond at a price that is very cost-effective for them,” says CoverJock chief executive Neil Charrington. “The addition of full video support has been also tremendously well received with customers automatically

streaming music videos, in multiple different technical formats, to TVs around the bar in sync with the music, the DJ and their own personal promotions.”

More than 50 major leisure and retail brands, including bar and restaurant operator Mitchells & Butlers, work with Imagesound to enhance customers’ experience through music. The company specialises in all aspects of audio-visual design, installation and maintenance alongside a sister company, Music Styling, which provides music consultancy to topend hotels such as W Hotels.

With an extensive music library, Imagesound’s experts work closely with operators, whether a small business or an international chain. Every day, a unique playlist is created from a library of tracks agreed, tailored for different times of the day – and with legal rights taken care of. The download player runs from any Windowsbased PC or a till system. “We strive to understand our customers and design music profiles suitable for specific times of the day, occasions or national or local events, all in line with the brand guidelines,” explains Imagesound’s sales and marketing director Tim Hull. “Music can help customers connect with the brand. Our role is to translate the brand values into music.”

Sound investment at Annabel’s With Leona Lewis booked to perform at London members club Annabel’s, the owners decided to get a new loudspeaker system. Sound engineer Steve White of the club’s audio provider Patchwork London selected a KR200 system from K-Array, distributed in the UK by Sennheiser. It was recommended by Leona’s front-of-house engineer, Dave Wooster, who knew it would be ideal for the venue’s compactness and low ceiling.

“Leona performed a completely acoustic set featuring a band comprising backing vocals, piano, acoustic guitar and cello, the balance and nuances of which were perfectly reproduced by the KR200,” Dave says. It was hired from audio rental company Capital Sound but Steve decided to buy the system for Patchwork, going on to use it at Annabel’s for performances by Paolo Nutini, Paloma Faith and Beverley Knight.

56| www.barmagazine.co.uk

Legal >>

Richard Eaton, partner and licensing specialist at Birketts LLP, on the Live Music Act Holding live music events just got easier.

Since October 1, the Live Music Act has permitted live music performances without the need for a premises licence or temporary event notice.

The Act removes from “regulated entertainment” the performance of live music in licensed premises between the hours of 8am and 11pm, when performed to no more than 200 people if it is amplified. If unamplified, the provisions are the same but without such a restriction on maximum numbers.

The Act is no doubt a welcome development in encouraging venues to offer live music without the cost of extending your licensing cover. Given the restriction on numbers, it is likely to be of most relevance to smaller bars, pubs and clubs who may still be trading on their “grandfather rights” from the old magistrates’ licence for the sale of alcohol only.

When planning events, venue owners might find it difficult to identify whether a particular activity is live music (which qualifies) or recorded music (which does not). What about DJs who perform by mixing records, karaoke, or singers with backing tapes? Revised guidance (under section 182 of the Licensing Act 2003) has been issued on the subject.

This suggests that live music can be supported by recorded music such as a drum machine or backing track, provided that the “live” element is “substantial and continual”. It also suggests that DJs can move from recorded to live status if they mix records to create “new sounds”. It is arguable that karaoke falls within the scope of the exemption. The new Act will clearly not exempt a standard disco.

Before venue owners get carried away booking up live acts, it should not be forgotten that the new freedom does not override the duty under environmental law not to commit a nuisance. So you cannot allow the music to interfere with a neighbour’s health or reasonable enjoyment of their property.

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club profile

Where to find it Xscape, 602 Marlborough Gate, Milton Keynes MK9 3XS Tel: 01908 660661 www.discoverwonderworld.com

Wonderworld

Who did it Sound installation: Nightlife Consultancy Interior: Dakota House of Design Speakers: RCF Contractor: Optik Leisure

No Saints has invested in a sophisticated sound system at its new nightclub in Milton Keynes

N

ightlife in Milton Keynes has been given a boost thanks to the latest Wonderland club from No Saints.The company’s chief executive, Steve Thomas, knows the site in the Xscape entertainment complex well having launched it as an Oceana in 2002 when he headed leading operator Luminar, but No Saints has transformed it after the nightclub closed in March.

With a capacity of 1,800, the venue is split into two “scenes” named Tomorrow and Yesterday, set around a Secret Garden, with trees and wrought-iron railing, and a luxurious red VIP lounge. The interiors are by Terri Naylor of Dakota House of Design, with a concept inspired by Alice in Wonderland. It features a labyrinth of corridors and walkways, disorienting infinity mirrors, fibre glowing “oak” trees and Astroturfed walls.

Working with main contractor Optik Leisure, installation company Nightlife Consultancy equipped all the zones with RCF loudspeakers, part of a complete multimedia integration. They were selected for their high performance, evenness of coverage and unobtrusive footprint.

Products used range from the strident TT+ subs, set on the truss over the main Tomorrow dancefloor, to the stylish, powered Art enclosures, playing background music in the private Mind, Soul & Body rooms. All passive elements of the system are by dedicated RCF amplification.

Nightlife Consultancy’s system designer Mark Dorney designed a digital network architecture based around a DBX SC-32

58| www.barmagazine.co.uk

digital matrix. For general purpose, he chose RCF’s Acustica C3108 compact wide-dispersion, low-visibility speakers.

Six of these are distributed in the Secret Garden, accompanied by three S4012 subs.

Set discreetly behind unobtrusive grilles, the speakers take feeds selected locally from the remote ZC-1 zone-control wall panels.

The digital signal processing contains several equalisation scene presets such as main club scene, DJ stage and live bands through to fire evacuation and conference mode. The toilets have not been forgotten, with sound via large quantities of RCF’s PL60FD flush-mount 100V line ceiling speakers.

The Mind, Body & Soul lounges, with Regency-style chairs and mini-bars, have their own 46-inch HD TVs, controllable from an Android tablet. Customers can choose their own sound source thanks to a pair of RCF Art 408-A MII enclosures, accompanied by an Ayra 10 active subwoofer. “The 10-inch box remains discreet but has a lot more juice than the Ayra 8 — and this is vital if they want to hold a karaoke session,” Mark explains.

In the main club, Tomorrow, six of RCF’s C3110 full-range speakers, with rotatable horns, set in portrait mode, have been installed around the dancefloor. Drawing on RCF’s TT+ (Touring & Theatre) range, Mark selected six TTS28 direct radiating, largeformat subwoofers, flown from the circular Prolyte overhead truss using flyware from Rope Assemblies.

Interspersed between are six RCF Acustica H1312 three-way horn loaded

controlled dispersion enclosures, chosen for their combination of low weight and “punchy crispness”. Some near fills provide extra presence at the stage, where a bespoke DJ workstation has been manufactured by Nightlife Consultancy to house all the CDJs, the DJM-2000 mixer and the Soundcraft MFX20 band mixer.

Concealed behind a false bookcase is a door leading to the VIP Lounge, which contains six further RCF C3108 speakers in landscape format and two S4012 subs in each corner.

Upstairs is the black, chrome and stainless steel world of Yesterday. There are six C3108 speakers for peripheral sound, while on the high-energy dancefloor two RCF S8028 (2x18) subs provide low-frequency extension to the six low-profile C4128 (2 x 8) boxes, flown horizontally. The entire assembly of passive speakers is driven by RCF matched amps.

Assigned to Tomorrow are eight RCF DPS 3000 amps, run in bridge mode, with one amp per sub. For the full-range enclosures, three RCF HPS 2500 amps, bridged in 4-ohm pairs, run the 12-inch low-frequency section while the mids and high end are assigned to two HPS 1500s. Adastra 1U mixer amps run the distributed PL60 ceiling speakers. Upstairs in Yesterday, a DPS 3000, three HPS 2500s and two HPS 1500 amps have been specified.

Wonderworld general manager Jay Davidson says the venue’s technology is a vast improvement on its predecessor. “The sound system is now phenomenal. The atmosphere has been transformed.”

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www.barmagazine.co.uk |59

venue profile

House of Wolf Experimental cocktails, dining and design come together at a theatrical new London nightspot

F

or nearly 200 years, people have been seeking pleasure at 181 Upper Street in Islington, north London.

The former Hare & Hounds pub has gone through numerous incarnations in recent years, including Medicine Bar and Albert & Pearl, but it has now been reborn as a theatrical venue, House of Wolf, which combines Victorian heritage with contemporary design and cocktails.

The site has been transformed by a team including Damian Frizzell and Jennifer Anderson-Mann who created Brighton hotspot Madame Geisha and nearby club and music venue The Haunt. They have joined forces with Matthew Fleming, former bar manager at London’s Shoreditch House and general manager at club and bar operator Proud Group.

They have restored many of the original features of the 1830s pub such as cornicing and curved lead-lined windows as well as a gold-relief hare and hounds on the building’s frontage. Designing the interiors themselves, they mix the vintage with the contemporary, collaborating with artists and designers.

This includes lighting such as chandeliers made of antique cutlery and sherry glasses by designer Emerald Faerie and skull art by Lauren Baker. On a practical side, they have invested £25,000 in soundproofing that has helped to regain a late licence, allowing it to open until 4am Monday to Saturday and 2am on Sunday.

The first and second storeys have been converted into trading space, allowing them to create a series of individual rooms with a total capacity of 210 across the three floors.

“We wanted each room to be different but with a common thread,” Matthew says. The ground-floor bar is a dark, decadent space called the Music Hall, with classic furnishings and an upgraded sound system including a new DJ set-up.

Stairs lead up to the Apothecary Bar which is inspired by a Victorian apothecary, with aged glass bottles, gas lamp-style lighting and an antique-mirrored back bar. With a capacity of 25, this is where Matthew and bar manager Stephen Quainton, formerly bar manager at Soho

60| www.barmagazine.co.uk

Apothecary Bar

House, let loose their creativity with inventive cocktails. They include the Wolf Blood Vial, made with Hennessy XO cognac, Glenmorangie Astar whisky, Belvedere Orange vodka and a touch of noisette, injected with concentrated cherry reduction. Over the Pop is described as a popcorn-infused Maker’s Mark Bourbon Sour, served in a bubble-wrapped glass with popping candy, while the Tiki, inspired by a Piña Colada, is served with an “edible beach scene” made of jellies and granita. “This is proving to be the most popular section of the building,” Matthew adds. “We are trying to keep it seated only as a lot of the drinks are quite complicated and are best appreciated if you’re sitting down.” Each month, the bar menu features a cocktail based on a customer’s dreams. “We want to take the silly side of our patrons very seriously,” Stephen says. “Drinking cocktails should be a really joyous experience and we’re here to help celebrate that.”

On the second floor are three more rooms. The Parlour dining room, which looks out on a sculpture garden, has bespoke hand-printed wall coverings, vintage chandeliers, hand-carved mantelpieces and an artistic-designed feature described as a “dumb waiter cum steam punk conveyor belt”. The Attic dining room and the Wolf Den bar feature double-height ceilings with original exposed beams alongside decadent furnishings and low wall lighting to create a snug feel. The bar is adorned with old copper distillery paraphernalia and surrounded by comfortable lounge seating.

Where to find it 181 Upper Street London N1 1RQ Tel: 020 7288 1470 www.houseofwolf.co.uk

Who did it Contractor: Graybuild Lighting designer: Emerald Faerie Skull art: Lauren Baker Mosaics Sound system: Penguin Speakers: Bose Artwork: Aretha Campbell Fine Art The venue opens from 6pm Monday to Saturday, serving dinner till 11pm, and from midday on Sundays when Sunday roasts are available till 8pm. The menu changes regularly through monthly “pop-up chef residencies”, managed by Alexa Perrin, founder of the Experimental Food Society.

The first of these was a collaboration between food artist Caroline Hobkinson and experimental psychologist Charles Spence, who devised a three-course multisensory menu, using top-quality British produce, including seasonal and foraged ingredients.

It all adds up to a venue described as a “Victorian lair for pleasure-seeking gastronomes”, combining experimental dining, drinking, art and live entertainment.

Damian adds: “It is an original concept which we hope will become a truly creative addition to London’s vibrant scene.”

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Using advanced CAD software, Trend’s Italian studio can create a precise digital interpretation of any source design, with the pixelated properties of mosaic glass tiles enabling the artistic replication of virtually any image. Careful selection of the correct tile sizes, whether 1cm, 1.5cm or 2cm square formats or hand-cut mosaics, enable the computer-aided designs to be scaled according to the required installation area and pattern repeat specifications.

Impervious to water and stains, frost proof, resistant to fading, discolouration and chemical damage, Trend custom glass mosaics are ideal for bar and restaurant interiors and building facades.Visit www.trend-group.com or call 01892 509690.

Pop uP Power Supplies Ltd. Safe

Silent

Secure Power

Electrical power that pops up out of the ground when you need it and hides underground when you don't.

Regardless of whether you own a bar or a superclub, your venue earns you your living.

All venues are at risk of complaints, from members of the public, local businesses, competitors even. Your local EHO team has a duty to investigate these complaints and where necessary... act.

The law says that your venue must not cause sound or light pollution, and there are no defined limits, it is up to the individual EHO to decide what is and what isn’t a problem.

Brat Audio have years of experience working with EHO’s and councils, we have all the means at our disposal to ensure any complaint and follow up action can be dealt with quickly and effectively.

Email: mh@brat-audio.co.uk Tel: 0845 475 1580 www.brat-audio.co.uk

In Ground Unit Parks Parks Markets Markets Historic Historic Areas Areas

JT 03 Pop uP Unit Town Town Centres Centres Shopping Shopping Centres Centres

contact: Mike Brown Tel: 020 8551 8363 Email: mbrown@popuppower.co.uk

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bar essentials

Top-quality towels

Water with the CSR factor

Established over 20 years ago, Brennard Textiles is a leading supplier of fine-quality contract towels, bath mats, bathrobes, bed linen and table linen. Headed by a team with backgrounds in the textile industry and customer service, it works with clients such as hotels, drinks companies and promotions companies. Its portfolio includes specially interwoven towels, printed towels, golf towels and interwoven and screen-printed bar towels.

Call 01706 868444 or visit www.brennardtextiles.co.uk.

Using on-site reusable bottles filled with fresh, filtered water is the most environmentally friendly way to serve chilled water from a glass bottle. As well as eliminating the handling, waste and food miles generated by conventional bottled water, it dramatically reduces a site’s carbon footprint.

A Green Apple award-winner with eco credentials, Eau de Vie is a purified water system for bars and hotels where users can bottle and brand their own water.

Call 0844 998 0870 or visit www.eaudevie.com.

Williams: ‘zero to landfill’

Racking up the speed

Williams Refrigeration, a leading specialist in commercial refrigeration, believes it has set new standards in greener manufacturing for the catering industry with the realisation of no less than seven environmental objectives within three years. They include a 44 per cent reduction in packaging, a 37 per cent reduction in energy consumption and a 30 per cent reduction in waste produced – the latter of which has resulted in the company achieving “zero to landfill” status.

Visit www.williams-refrigeration.co.uk.

Winterhalter has re-engineered the wash arms on its MTR range of rack conveyor dishwashers so the speed of throughput can be considerably increased while still achieving outstanding results. Designed for high-volume kitchens, the machines are simple to use, energy efficient, economical and offer the ultimate in hygiene, performance and reliability.

The smallest MTR2 can now process up to 155 racks per hour while the largest MTR4 can process up to 350 racks per hour. Call 01908 359000 or visit www.winterhalter.co.uk.

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...put your contacts to work Call Manjeet on 01795 509109 • manjeet@cimltd.co.uk

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BARS RESTAURANTS HOTELS NIGHT CLUBS

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01925 600756 info@iandeandesign.com

DESIGN STUDIOS

Creed Design Associates

INTERIOR DESIGN AND ARCHITECTURE

www.iandeandesign.com

creative design solutions

t : 0116 275 2592 f : 0116 275 2593 e : info@creeddesign.co.uk w : www.creeddesign.co.uk

Raw Design 118 Hewlett Road, Cheltenham, GL52 6AT T: 01242 227342 E: design@matthewrawlinson.co.uk W: www.raw-design.com

0121 747 1111 info@tibbatts.com www.tibbattsabel.com

TIBBATTS ABEL

INTERIOR DESIGN CONSULTANTS T 01484 660400

INTERIORS ARCHITECTURE

M 07957 762280

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DESIGN CLD - Interior Design - Graphic Design - Project Management TEL: 020 8426 8259

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Beautiful, Natural Slate

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fitzimpressions 0845 052 3635

contemporary upholstery & fixed seating specialist

fitzimpressions.co.uk

james bullen designs printed interior and fashion accessories 07808232084 www.jamesbullendesigns.co.uk jbullendesign@btinternet.com

Innovative, versatile and practical T: 020 8391 5544 F: 020 8391 4595 sales@artis-uk.com www.artis-uk.com

Contemporary Upholstery and Fixed Seating Seating, Bar & Restaurant Furniture.

Does your venue need a facelift before christmas?

Specialits, Banquette Seating, Booth

Spcializing in Contemporary and traditional upholstery Fitz Impressions are quickly becoming established as the leading upholstery, bespoke furniture and fixed seating specialists in the country.

Partnering with leading pub and dining companies we operate from our 10,000 sq ft workshop in Cheshire. With quality installations from Aberdeen to Bournemouth our service offering covers the UK.

You only get one chance to impress make it Fitzimpressions

With significant investment in the latest CNC machinery we can work with your designs or we offer a design based service. We guarantee a quality product and service at a very reasonable rate..

Dont just take our word for it...

Add the ‘Wow Factor’ to your venue

“Their work has always been carried out by dedicated professional craftsmen to the highest standard. They work very effectively especially to our very tight time scales and are always willing to help us with other requirements at short notice” General Manager Cheshire 5* Golf Resort & Spa Give us a call to discuss your ideas but be quick you dont have long before the christmas parties begin.

Call 0845 052 3635 or email info@fitzimpressions.co.uk www.fitzimpressions.co.uk

TOUCH SCREEN KARAOKE from KARAOKE UK LTD This machine will print out A-Z Artist or Track List Karaoke Song books in Excel 3. Song Packages are available.

Visit www.karaoke-uk.co.uk or call 0161 449 0441

Deralam is a family run business established for over 25 years. We are nationwide distributors of High Pressure Laminates, Kitchen Worktops and Melamine Faced Products offering immediate delivery from Wigan and Dunstable.

Head Office: West Coast Park, Bradley Lane, Standish, Wigan, Lancashire WN6 0YR Tel: 01257 478540 sales@deralam.co.uk www.deralam.co.uk

Leisure Interior Solutions

Interior fit out & Bar specialists Bars . Fit-Out & Refurbishment . Furniture Commercial Kitchens . Air Conditioning Bespoke Fabrication . Design & Build +44 (0)161 684 7879 sales@dawnvale.com www.dawnvale.com

Connections ALCOHOLIC BEVERAGES

EPOS

Nasha Beverages Ltd The Gosford Arms, 65-66 Far Gosford street, Coventry CV1 5DZ UK T: 07940573480 E: sales@nashawines.com W: www.nashawines.com

AUDIO VISUAL

ENHANCE THE CUSTOMER EXPERIENCE WITH A BOSE SOUND SOLUTION

Bose Professional Systems Division 1 Ambley Green, Gillingham Business Park, Kent, ME8 0NJ T: 0870 741 4500 E: uk_pro@bose.com W: www.bose.co.uk/business_solutions

CCR Systems 142 Bebington Road, New Ferry, Wirral, CH62 5BJ T: 01516448296 F: 01516458981 W: www.ccrsystems.co.uk

iControl Hospitality Ltd Amberside, Wood Lane, Hemel Hempstead, Hertforshire, HP2 4TP T: 0330 010 1000 / 0800 6122 868 F: 03300101001 E: info@icontrolepos.com W: www.icontrolepos.com Partner Tech UK Unit 11, Berkeley Court, Manor Park, Runcorn, Cheshire, WA7 1TQ T: 01928 579 707 F: 01928 571 308 E: sales@partnertech-uk.com W: www.partnertech-uk.com

BALLOONS, BUNTING & FLAGS

Socket Mobile T: 07787112109 E: emea@socketmobile.com W: www.socketmobile.com

Supercover Ltd Sovereign House, Trinity Business Park, Wakefield, WF2 8EF T: 0845 844 5000 F: 01924 200010 E: info@supercoverltd.co.uk W: www.supercoverltd.co.uk

INTERIOR FIT OUT & BAR SPECIALISTS Dawnvale Units 1&2, Albert Street, Hollinwood, Oldham, Greater Manchester, OL8 3QP T: 0161 684 7879 E: sales@dawnvale.com W: www.dawnvale.com

LIGHTING Dali Lighting Ltd Walker Avenue, Stratford Office Village, Wolverton Mill, Milton Keynes, MK12 5TW T: 01908 324050 E: sales@dalilite.com W: www.dalilite.com

ESPRESSO MACHINES

BAR ACCESSORIES

Including : napkins, coasters, stirrers, beer-mats

County Insurance Northwest County Insurance Northwest Block N2, Chorley Business & Technology Centre, Euxton Lane, Chorley, Lancashire, PR7 6TE T: 0800 781 8604 E: phillipk@countyinsurancenw.com W: www.countyinsurancenw.com

Comtrex Systems Ltd Contact: Clive Keywood, Sales Manager, 2 Gatwick Metro Centre, Balcombe, Road, Horley, Surrey, RH6 9GA E: sales@comtrex.co.uk Point of sale with Comtrex Everything Posible W: www.comtrex.co.uk

Avonics Ltd Northstage, 78 Broadway, Salford, M50 2UW T: 0161 872 7001 F: 0161 872 7002 E: info@avonics.co.uk W: www.avonics.co.uk

B-Loony Ltd Sunnyside Road, Chesham, Bucks, HP5 2AR T: 01494 774376 F: 01494 791268 E: sales@b-loony.co.uk W: www.b-loony.com

INSURANCE

Deltalight UK 94 Webber Street, Waterloo London, SE1 0QN T: 0870 757 7087 F: 0207 620 0985 E: design@deltalight.co.uk W: www.deltalight.co.uk

Francino T: 0121 328 5757 E: sales@francino.com W: www.francino.com

Celebration Paper & Plastics Ltd Stanley Street, Burton Upon Trent, Staffordshire, DE14 1DY T: 01283 538259 F: 01283 510085 E: sales@celebration.co.uk W: www.celebration.co.uk

OUTDOOR SOLUTIONS

BAR EQUIPMENT IMC Unit 1, Abbey Road, Wrexham Industrial Estate, Wrexham, LL13 9RF T: 01978 661155 F: 01978 729990 E: garyb@imco.co.uk W: www.imco.co.uk

FLOORING Broadleaf Head Office: 01269 851 910 London: 0207 371 0088 W: www.broadleaftimber.com/ commercial

BESPOKE DIGITAL WALLPAPER

CATERING EQUIPMENT Shop-Equip Limited Park View, North Street, Langwith, Mansfield, Notts, NG20 9BN T: 01623 741500 F: 01623 741505 E: info@shop-equip.com W: www.shop-equip.com

CCTV & SECURITY NFS Hospitality NFS House, 15 Harforde Court, John Tate Road, Foxholes Business Park, Hertford, SG13 7NW T: 01920 485725 F: 01920 485723 W: www.nfs-hospitality.com

DRINKS DISTRIBUTION Nectar Imports Ltd The Old Hatcheries, Bells Lane Zeals, Wiltshire, BA12 6LY T: 01747 840100 F: 01747 840467 E: sales@nectar.net W: www.nectar.net

DRAINAGE

Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: sales@akirby.co.uk W: www.akirby.co.uk

Resdev Limited Pumaflor House, Ainleys Industrial Estate, Elland, HX5 9JP T: +44 1422 379131 F: +44 1422 370943 M: +44 7711 404744 E: jillc@resdev.co.uk

SIGNAGE Heath Advertising Pub Signs T: 01299 877605 M: 07778564882 E: pubsignsuk@aol.com W: www.heathadvertising.co.uk

FURNITURE Craftwork Premier House, Barras Street, Leeds, LS12 4JS T: 0113 290 7939 E: sales@craftworkupholstery.com W: www.craftworkupholstery.com Geometric Furniture Ltd Geometric House, Lark Hill, Townley Street, Middleton, Manchester, M24 1AT T: 0161 653 2233 F: 0161 653 2299 E: sales@geometric-furniture.co.uk W: www.geometric-furniture.co.uk Hill Cross Furniture Cramble Cross, North Cowton, Northallerton, North Yorkshire, DL7 0HL T: 01325 378 307 F: 01325 378858 E: info@hillcrossfurniture.co.uk W: www.hillcrossfurniture.co.uk Wish Interiors Rowlands House, King Edward Street Grimsby, North East Lincolnshire, DN31 3LA T: 01472 230332 T: 07802382732 E: info@wishinteriors.com W: www.wishinteriors.com

GIANT UMBRELLAS & OUT DOOR PRODUCTS Auline Group Cyprian Torralba, 59-62 Briindley Road, Astmoor Industrial Estate, Runcorn, WA4 1NU T: 01928 563532 F: 01928580224 E: enquiry@alulinegroup.com W: www.alulinegroup.com

SEAMLESS RESIN FLOORING

Junckers T: 01376 534700 F: 01376 514401 E: sales@junckers.co.uk W: www.junckers.co.uk

Digetex Contract 1, Waterside, Old Trafford, M17 1WD T: 0161 873 8891 E: sales@digetexcontract.com W: www.digetexcontract.com Feather & Jones 517 Garstang Road, Broughton, Preston, Lancashire, PR3 5JA T: 0845 370 0134 E: info@featherandjones.com W: www.featherandjones.com

inn-fresco Newmarket Approach, Leeds, LS9 0RJ T: 0870 80 30 199 F: 0113 249 2228 E: info@inn-fresco.co.uk W: www.inn-fresco.co.uk

M&D GEE LLP Churchill House, Stiring Way, Borehamwood, Herts WD6 2HP T: 020 8736 0536 F: 020 8736 0537 E: enquiries@mdgee.com W: www.mdgee.com

SOFT DRINKS Tynant Spring Water T: 44 (0) 1974 272 111 F: 44 (0) 1974 272 123 E: info@tynant.com W: www.tynant.com

SOUND TECHNOLOGY Velocity Event Tech Ltd Banks Mill, 71 Bridge Street, Derby, DE13LB T: 01332 268619 E: info@velocityeventtech.co.uk W: www.velocityeventtech.co.uk

TECHNOLOGY Retail Systems Technology Campsie Industrial Estate, Mclean Road, Eglington, Londonderry, BT47 3XX T: 02871 860069 F: 02871 860517 E: ciaran.coyle@rstepos.com W: www.rstepos.com

TOILET & DRAIN TOOLS Monument Tools No.1 in the No.2 Business T/F: 07092 894 317 E: sales-team@drain-tools.com Use Partner/ Promotion Code BARDIR for 15% Discount W: www.drain-tools.com

To ad ve r tise on our conne ctions page s c all 01795 50 910 9

diary

bar

Mixing it up >>

release of the James Bond movie Skyfall. They included a Passion Bond Martini (pictured above), made with vodka, passion fruit, passion fruit syrup, cranberry juice and gomme syrup, garnished with lemon and lime twists.

If you’re into great cocktails (rather than kinky S&M), head down to Covent Garden in London this month where you can get a Hot Sexy Punch. This is one of the cocktails being served up at The Vestal Vaults, a pop-up bar created for the premium Vestal vodkas in the basement of The Forge restaurant in Garrick Street. Running until December 22, it features theatrical interiors, art installations by Martha Freud and vintage glassware. Other cocktails include an Espresso Flip and a Cinnamon Toddy while Victor Nordelof of Callooh Callay in Shoreditch has created I Am The Moon, mixing Vestal Podlasie with crème de cacao.

James Bond famously went against convention to demand that his Martini be well shaken, not stirred.

A bit more creativity went into cocktails at London restaurants Sam’s Brasserie in Chiswick and Harrison’s in Balham to tie in with the

66| www.barmagazine.co.uk

King Edward VII dropped in to celebrate his birthday at Rules Restaurant last month – quite an achievement considering he’s been dead these past 102 years. A surprisingly sprightly chap for his age, he turned up in full regalia to sit at the head of the table for an event organised by The King’s Ginger, which was specifically formulated for the king by Berry Bros & Rudd in 1903.

His highness regaled us with tales of his exploits, including his affair with actress Lily Langtry, conducted in a private room at Rules itself.

To mark his 171st birthday, the King’s Ginger Celebration Cup went down well, mixing the liqueur with cranberry juice, apple juice, lemon juice and champagne, followed by the seasonal King’s Ginger serve, a Winter Warmer (pictured), mixing it with warm pressed apple juice and cider.

While Americans and Britons celebrated Halloween, Mexicans spent the first few days of November celebrating the Day of the Dead. To mark this, restaurant group Wahaca created a four-day

Andrei Marian, head bartender at Lima restaurant in London’s Fitzrovia

festival of art and music at the atmospheric Old Vic Tunnels near London Waterloo, headlined by Mexican acoustic rock guitar duo Rodrigo y Gabriela.

Alongside delicious Mexican food from Wahaca, you could enjoy Olmeca Altos tequila cocktails, mezcals from Wahaca’s dedicated mezcal bar and Margaritas from a bar hidden in the depths of the labyrinthine venue – plus ghoulish face painting for adults as well as children.

A giant mirror ball appeared on London’s South Bank to herald the start of a major new campaign for Smirnoff vodka called “Yours for the Making”. It is encouraging people to provide their ideas for a great nightlife experience via Twitter, using the hashtag #Yoursforthemaking, which will be activated in the ontrade in the first few months of 2013. The six-metre mirror ball – one and a half times taller than a double-decker bus – was made up of 2,816 mirrored tiles that reflected beams of light across the Thames.

P

isco has become a fashionable spirit here in London. There are lots of restaurants opening up that are serving Peruvian food and using pisco. Like brandy, the spirit is obtained by distilling fresh grape musts recently fermented and is the only spirit in the world made exclusively from pure grape juice or must without adding water or aged in oak so it maintains the varietal qualities of the grapes from which it is made.

There are two types of pisco.

Non-aromatic ones, like our house pisco 1615, are made from a single non-aromatic grape variety such as Quebranta, Mollar, Common Black and Uvina and have a clean finish and are fruity and a bit citrusy. Aromatic piscos such as Payet are made from single grape varieties such as Italia, Moscatel, Albilla and Torontel and have a fruity taste like citrus and passion fruit.

At Lima, we try to bring new flavours in a modern way with the food and the drinks. With pisco, we create our own infusions such as aji chilli, orange peel, cucumber, and coffee bean and vanilla. Our cocktails include the Cuento del Diablo, mixing chilli-infused pisco with fresh strawberries, fresh lime juice, grenadine and Cointreau, served in a Martini glass with two chillis on the rim to look like devil’s horns.

The Nasca, which is named after a region in Peru, uses pisco infused with orange peel and mixed with Meletti amaro, Vya dry vermouth, Campari and Angostura Bitters, which is stirred and garnished with orange peel. The Kantuta is named after the national Peruvian flower and is made with cucumberinfused pisco, fresh cucumber, beetroot juice, lime juice and agave syrup, garnished with edible flowers.

Pisco Sours are very popular. Peru has its own National Pisco Sour Day on the first Saturday in February: when you hear the national anthem, everyone has to drink the Pisco Sours on the table.

More at www.barmagazine.co.uk.

Sheer coffee pleasure…at its most luxurious and self-indulgent

GIGA 9

XJ 9

The GIGA X7 and X9 ( illustrated ) are top of the range machines with two or three thermoblocks, dual ceramic grinders, delivering superb coffee effortlessly and in seconds through Swiss precision engineering.

The IMPRESSA XJ9 Professional. A clear, symmetrical design, a 3.5” TFT colour display, sophisticated chrome plated bean container and a brilliant finish add a touch of charisma.

Latte, Espresso, Café Crème, Cappuccino and more…the luxurious flavour and aroma demanded by discerning coffee lovers, every time.

For further details on the new GIGA X7 , X9 and XJ9 Professional commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

GIGA 9 XJ9 Bar Magazine ad.indd 1

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Serve a full, cold can over your bar. After all, that’s what your customers want and when other people see the can, they’ll be up at the bar asking for the same. customer.marketing@uk.redbull.com

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