Bar september 2013

September 2013

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“Alcopops” and “FABs” (that’s “flavoured alcoholic beverages” for those of you too young to remember) may be names from the past but, whatever you call them, ready-to-drink (RTD) products are stronger than ever. As we report this month, it owes much to the renewed popularity of ginger-based products although innovation has seen old “alcopops” reinvented and new flavours launched – while some commentators controversially argue that flavoured ciders are part of this trend too.

Some companies have tried to develop bottled RTD cocktails but these have had mixed fortunes so far. It seems consumers like the theatre of bartenders shaking or stirring their drinks, willing to pay a premium even if a premix is used.

This month, we look at how cocktails are bringing an increasing variety of liqueurs to the back bar, with highquality new products being introduced and traditional ones such as kümmel and ratafia being seized upon by creative bartenders.

This month’s issue is our first for tablet and smartphone so, if you’re not already reading this on your iPad, our app is now available to download via iTunes and Google Play.

Mark Ludmon Editor

www.twitter.com/barmagazine Cover picture: Italian liqueurs on the ascendancy: liqueurs report on page 27.

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 Lucia Cechvalova • lucia@cimltd.co.uk Tel 01795 509109 Fax 01795 591065

CONTENTS SEPTEMBER

8

27

16 Regulars 05 Industry news 66 Barhopper

36 Mixology 38 Gin taste test

Profiles 08 Aqua Shard, London 10 Megaro Bar, London 14 Happenstance, London 16 Boilermaker, Nottingham

Features 12 Theatre bars 40 Boutique Bar Show preview 43 Flooring 48 100% Design preview

Drink 19 Drinks news 27 Liqueurs 33 Ready-to-drink

Club 51 Sanctuary, Glasgow 53 Sound and lighting 57 Technology

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

© 2013 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

news

New menus for Pitcher & Piano as it opens new bar Marston’s has launched its first new Pitcher & Piano in five years alongside a new drink and food offering at the 20-strong group of bars.

The new venue in Hitchin, Hertfordshire, has been created in the former Corn Exchange pub in Market Place, covering 2,700 square feet. Designed by BGW Concorde, the look includes dark oak flooring and contemporary lighting alongside an eclectic mix of fabrics, vibrant pops of colour and quirky touches.

The main room features distressed mirrors, gold wallpaper and a grand piano, with a mix of low-slung chairs, long communal benches and leather Chesterfield sofas. The bar has a cracked white tile frontage and bank-style drawers, inspired by the building’s heritage.

A central raised section for more formal dining is separated by an Art Deco-style metal balustrade while a snug, seating up to 12 people, has comfortable sofas, vintage-style music wallpaper and an open fireplace.

A new drinks list features classic and original

cocktails such as the Finish in Pink, made with Eristoff vodka, white zinfandel, raspberries, strawberries, apple juice, sugar syrup and lemon juice.

The new sharing Mad Hatter drinks, served in top hats, include the Swedish Smash mixing Rekorderlig Wild Berries Cider, Absolut Vanilia vodka, Grey Goose L’Orange vodka, lime juice and passion fruit syrup.

Alongside signature dishes such as pulled pork flatbreads and chilli jam tiger prawn skewers, the new seasonally changing food menu offers on-trend dishes such as hotdogs.

Sky app draws football fans to bars

Mitchells & Butlers has opened its latest Browns Bar & Brasserie in the Liverpool One development after a £1million refurbishment. Featuring a large stylish bar area, and a grand piano, it offers wines, champagne and cocktails.

Oceana clubs to become Pryzm The Oceana name is to disappear from the UK’s club scene after 11 years and be rebranded as Pryzm.

The Luminar Group is to relaunch all 10 Oceana nightclubs under the new name, starting in September with Bristol’s which is reopening after a £1million refurbishment.

Chief executive Peter Marks said: “Oceana has been a successful brand for 11 years, but fashions and trends evolve and the time has come to create a new, highquality clubbing experience and we need a name that reflects those changes.

“The Pryzm name reflects the multi-characteristics of the new format that features three distinct clubs, an exclusive VIP area plus a chic and stylish bar called Myu all under one roof.”

A new interactive smartphone app has been launched by Sky Business to help official Sky Sports licensed venues to attract customers around football matches.

The free Sky Sports Pub Challenge app works exclusively while watching live Barclays Premier League football in bars and pubs showing Sky Sports. It offers people the chance to win weekly and monthly prizes through pre-game predictions, real-time quiz questions related to the match on-screen and post-match polls.

Football fans use the app’s “pub finder” to locate their nearest Sky Sports venue. On arrival, they check in to the bar or pub to start playing with the app.

As an incentive to venues, checkin rates will be rewarded through monthly prizes and entry into a grand prize draw at the end of the season to win a free Sky Ultimate commercial subscription.

The app is available to download from the Apple App Store and Google Play Store.

A cocktail bar has been created on the lower ground floor of Selfridges in London alongside its new Wine Shop. The bar is named Harry Gordon’s after the department store’s founder and features cocktails devised by mixologist Ryan Chetiyawardana.

The interior, by design practice Campaign, includes a burnt oak-clad bar topped with white marble.

Picture by Hufton+Crow.

The team behind the MeatLiquor restaurants in London are expanding to the south coast with a new site in London Road, Brighton this September. Alongside its renowned meat dishes, it will serve seafood. As with its London sites, cocktails have been created by consultancy Soulshakers.

Stuart Finlay (pictured) has been appointed general manager of Light Bar at St Martin’s Hotel in London.

He was previously bar manager at Igloo in Liverpool and area manager for its management company but, before that, he was bar manager at the legendary Viper Rooms in Los Angeles and bars manager at Studio 54 at the MGM Casino in Las Vegas.

The team behind Lebowski’s bars in Edinburgh and Glasgow have opened “Lebowski’s younger, cooler, funkier brother”, Little Urban Achievers Club in the former site of The Wise Monkey in Great Western Road in Glasgow’s West End. Specialising in cocktails and hot dogs, it also takes its name from cult movie The Big Lebowski. www.barmagazine.co.uk |5

news

Revolution ‘evolution’ continues with Rum Attic The former Bank Hotel on Edinburgh’s Royal Mile has been relaunched as The Inn on the Mile after an extensive five-week refurbishment with leading Scottish designer Jim Hamilton. With nine boutique bedrooms upstairs, it features a new bar (pictured) specialising in whiskies and craft beers such as BrewDog and Innis & Gunn.

Tony Conigliaro of London bars 69 Colebrooke Row, Zetter Townhouse and Grain Store is to open a “concept-based” bar in London with bartenders Nicolas de Soto and Konstantin “CoCo” Prochorowski, formerly at the international Experimental Cocktail Club bars. Due to open later this year in a yet-to-be revealed location, it will be inspired by cities around the world and be a “fully immersive experience”.

Bar operators are shortlisted for this year’s Best Employers in Hospitality Awards for England & Wales, run by online job-board Caterer.com, including Be At One, Urban Leisure Group and Mothership Group. The awards, announced on September 30, are judged independently by companies’ employees via an online survey. More at www.barmagazine. co.uk.

Inventive Leisure has re-opened its Revolution bar in Brighton after a £300,000 investment that has introduced a new space called the Rum Attic.

The new area offers a Cuban party experience, with the largest selection of rum to be found in the city. The main venue has been separated into a luxurious bar on the top level and a dance floor downstairs with improved sound and lighting throughout.

The courtyard has been redesigned into a covered space while interior walls have been stripped back to their original brickwork to sit alongside exposed steel girders and new booths.

Brighton took the company’s total investment

in July to £1million after its Swansea and Manchester bars were also refurbished under its new “Evolution” investment scheme.

The programme is set to roll out through 26 of the 66 Revolution bars over the next eight months with a total investment of £6.6million.

It follows the arrival of Mark McQuater as chief executive in March. Last month, director Neil Macleod, who co-founded the company 21 years ago with Roy Ellis, left the business to “pursue other interests”.

The company has also appointed Gavin Hughes as regional operations manager for the south. He joins from Novus Leisure where he was a senior member of the operations team.

CG embarks on expansion strategy CG Restaurants & Bars, which operates Dirty Martini, Fire & Stone and Tuttons, has embarked on a multimillion-pound expansion strategy in London.

It plans to acquire 12 new units in the capital over the next three years, centred on high-end retail and footfall locations, with four already planned over the next 12 months.

The first new bar will be a third site for its cocktail-led Dirty Martini concept in Bishopsgate Exchange in the City of London, due to open in mid-September, after its success in Covent Garden and Mayfair.

Further plans include “consolidating” its restaurant and bar operations in Covent Garden, Mayfair, Soho and Westfield retail centres in London as well as Gunwharf Quays in Portsmouth.

Leading Indian restaurant Mithas in Leith, Edinburgh, has added a cocktail bar specialising in fine wines and Indianinspired cocktails. With seating for 20, the bar offers the “showstopper” of the French Connection: a mix of Rémy Martin cognac and Cointreau, infused with nine spices and then flambéed.

Destination bar added at Bumpkin The Shilling Group has expanded its estate to 11 with a new bar in Edinburgh. The Cross & Corner (pictured), in the former McLachlan’s in the Canonmills area, has been developed at a cost of £100,000. Designed by GLM, the interior takes style cues from the Victorian era in a contemporary context. Serves include lists of variations on a Bloody Mary and gin and tonic. More at www. barmagazine.co.uk.

6| www.barmagazine.co.uk

Ignite Group has launched its first destination bar within a Bumpkin restaurant as part of a refurbishment of its site in Notting Hill, west London.

The company, which also operates London club Boujis and Eclipse bars, has created the 209 Bar & Grill (pictured) on the ground floor of the four-storey Victorian townhouse, formerly restaurant Il Giardino. It offers cocktails and lighter bites as an alternative to the main Bumpkin dining room.

The bar has exposed brickwork, cream and

gold floral wallpaper, ornate mirrors and pots of fresh herbs and flowers, aiming to create a “hip yet casual vibe”.

Comfortable earth-brown leather banquettes offer intimate seating alongside rustic tall wooden tables.

The concise cocktail list is strong on fresh, seasonal ingredients. For the summer, drinks include The English Garden made with Hayman’s London Dry Gin shaken with cucumber, elderflower, mint, apple, lemon juice and a dash of soda water.

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venue profile

Aqua Shard

Mark Ludmon visits Aqua Restaurant Group’s new bars on the 31st and 33rd floors of The Shard

O

ne of the cocktails at Aqua Shard is Heaven On Earth: a heady mix of 23-year-old Ron Zacapa, a rum aged in the clouds 2,300 metres above sea level, and an infusion of Kashmir tea, grown in the mountainous region known as “heaven on earth” because of its beauty. It matches perfectly the bar which is up on the 31st floor of The Shard at London Bridge, with stunning views over the capital through threestorey-high windows.

Aqua Shard has been created by Aqua Restaurant Group, founded by David Yeo, which also runs the fifth-floor Aqua restaurants and bar off London’s Regent Street. The space is made up of a restaurant serving high-quality British cuisine and

Hutong On the 33rd floor of The Shard, Aqua Restaurant Group has opened northern Chinese restaurant Hutong, based on the company’s restaurant of the same name in Hong Kong. Panoramic views are complemented by striking Chineseinspired interiors by S&Y Architects. Its Shanghai Bar is headed by Aqua’s bars manager Manuel Soro, offering classic cocktails and originals using ingredients from traditional Chinese medicine – with the menu explaining their health benefits. These include the Dragon Pearl with Tanqueray No Ten gin, ginger and lemongrass cordial, fresh dragon fruit, anise basil and agave nectar.

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the atrium bar plus separate Chinese restaurant Hutong and its Shanghai Bar. Aqua’s 95-cover bar is headed by bars manager Manuel Soro who trained with Salvatore Calabrese at Fifty in St James’s before joining the Aqua group, running its bars in Regent Street and Hong Kong. He is supported by an experienced team including head bartender Massimo Petovello and day head bartender Andy Tuck.

The drinks list is inspired by the area’s history of tea trading and gin production.

Cocktails on the Gin Inspirations list are made from a range of spirits with ingredients inspired by botanicals used in gin. The only gin-based drink in this section is the Old Times Revival, made with Tanqueray No Ten, olive grappa, nocino walnut liqueur, Bénédictine, Tio Pepe sherry, artichokes and kümmel. Other drinks include juniper-infused Belvedere vodka, coriander seed tincture, cassia bark bitters, toasted fennel seed syrup and Lillet vermouth infused with grains of paradise.

The flavours and history of tea inform the Tea Inspirations list, including the Heaven On Earth which, along with rum and tea, contains amontillado sherry, tangerine juice, pistachio and poppy-seed maple syrup and lime juice. The Devonshire Cream Cup combines Tanqueray and Aperol with crème de fraise, lemon curd, tarragon balsamic vinegar and lemon juice plus an Earl Grey tea air.

The menu also has a section of classicstyle cocktails, based on recipes in The Savoy Cocktail Book by legendary bartender Harry Craddock. They range from Satan’s Whiskers, with Tanqueray, orange juice, Grand Marnier, sweet and dry vermouths and orange bitters, to the Yellow Parrot, mixing absinthe,Yellow Chartreuse and apricot brandy.

The bar is reached by a direct lift from ground level to the 32nd floor where you turn left for Rainer Becker and Arjun Waney’s restaurant and bar Oblix (Bar magazine, August 2013) and right for Aqua

Where to find it The Shard, 31 St Thomas Street London SE1 9RY Tel: 020 7478 0540 www.aquashard.co.uk

Who did it Design: Jestico & Whiles Furniture: Decca Furniture Upholstery fabrics: Designers Guild, Liberty London Tiling: Grestec Tiles Timber veneer: Mundy Veneer Marble: Mega Marble Antique bronze finish: BF Bassett & Findley Oak timber flooring: Dyfed Richards Butterflies and bell jars: London Taxidermy Sound system: Sound Division Group Teas: Rare Tea Company AV: Sound Division Group Speakers: Sound Technology Music: 8track Music Solutions and Hutong. The design by Jestico & Whiles is inspired by tea and gin, with the open-plan restaurant divided into two “wings”. The tea wing evokes the tea trade of the East India Company with dark green and brown leather, black marble herringbone and a dark oak floor. The gin wing is more relaxed, inspired by gin blending and the smoky atmosphere of distilleries, with black marble, dark oak and a colour palette of delicate green and purple. A dispense bar has an extensive gin collection plus glass bell jars displaying pinned aqua-blue butterflies.

The wings are connected by the bar area, with a dark timber and marble floor, upholstered banquettes, chandeliers above the window tables and a sleek square island bar. Like the restaurant, it opens daily from midday but, while dining service stops at 11pm, the bar stays open till 1am for enjoying cocktails while looking out over the bright lights of the city by night.

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venue profile

Picture Room

Where to find it 23-27 Euston Road, London NW1 2SD Tel: 020 3432 5150 www.megarobar.co.uk

Who did it Dark Room

Megaro Bar

Design: The Narrative Petrified wood stools: Stonefish Vintage lights: Home Barn Marble table tops: The Stone Co, Surrey Epos: TISSL, Future Fusion Music programming: 8track Music Solutions

Mark Ludmon escapes the bustling streets of King’s Cross for a cocktail bar inspired by film-making

O

nce a no-go area after dark, the streets around King’s Cross station in London are quickly becoming a destination for drinking, ranging from the bars at the St Pancras Renaissance and Great Northern hotels to the cocktails of VOC and Grain Store. Amid the hustling and bustling is the boutique Megaro Hotel, identifiable by a colourful mural by graffiti artists Agents of Change covering the frontage of the fivestorey Georgian building. After launching Anglo-Italian restaurant Karpo on the ground floor last year, owner Tony Megaro has now invested in creating the stylish Megaro Bar in the basement.

Along with Karpo, the bar can be accessed via the hotel lobby but the main entrance is via the street where guests are guided downstairs through red curtains under an old-style sign warning, “Darkroom in use”.

The long 70-capacity bar is divided into different areas, each inspired by cinema and photography as well as the local area. At one end is the Picture Room, where the walls are covered in artistic photos of London people and places. Seating includes sturdy black director-style chairs and booths, lit by film-set spotlights.

At the opposite end is the more intimate dimly-lit Dark Room area, with five booths that can be sectioned off with thick red curtains. Photographs have been clipped with pegs to a wire as in a dark room while from the ceiling hangs a large transparent tray resembling the stop bath used by

10| www.barmagazine.co.uk

photographers to process black-and-white film, with pictures floating in a developing solution. Furniture includes old reupholstered cinema seats and heavy stools made out of petrified logs, with gold glitter balls adding to the decadent effect.

The interior was designed by The Narrative, a practice headed by brothers Mark and James Wilkie who worked on Karpo and other restaurants such as Mele e Pere in London’s Soho. “The initial concept for Megaro Bar was inspired by the glamorous era of fashion and film,” James explains. “Our personal brief was to create a space which was fun and lavish.”

A recurrent motif is the hexagonal symbol from the bar’s logo which can be seen in the low tripod-legged tables and the stools lining the bar.

The two zones are connected by the bar counter, constructed of grey marble and copper. This offers an extensive range of spirits and cocktails, created by bar manager Ben Clark and head bartender Nico Piazza who were both formerly at Zetter Townhouse in Clerkenwell. They have been joined by bartenders Tiziano Tasso, late of The Club at The Ivy in Covent Garden, and Alessandro Paludet, most recently at Central & Co off Regent Street.

In line with the interior concept, the bar menu comes in antique wooden photographic plates. A list of 10 original cocktails includes the Lavender Hill Mob Fizz – named after the classic London film – which is made with Beefeater London

Dry Gin, lavender gomme, lemon juice, Italian myrtle spirit Zedda Piras and soda.

Interesting ingredients are used throughout the list, such as a grapevine-infused cachaça, white port and chrysanthemum cordial.

Twists on the classics include the Machaska Daisy which, like a Pisco Sour, uses pisco 1615, Amargo Chuncho bitters, lime and sugar but adds Merlet Crème de Poire. Other creative recipes include the Hokkaido Collins, made with Nikka Pure Malt Black whisky, yuzu, barley water syrup, lemon and soda, while the Lost Steps combines Ocho blanco tequila, cardamom sweet tea and Chartreuse Elixir.

Ben, who has also worked at Soho House Group and Rockwell Bar at Hilton’s Trafalgar Hotel in London, points out that the bar team can also make any classics.

“The list will be changed every three to four months, with new drinks being added all the time.”

Small “chef’s plates” are provided by Karpo’s kitchen, such as scallop ceviche with green strawberry and almonds and compressed watermelon served with feta, olive and lemon. “We are not pairing them with the cocktails but we can recommend what goes well with each drink,” Ben adds.

Megaro Bar is open 5pm to midnight, Monday to Saturday, with plans to open up the hotel’s rooftop terrace, although this is likely to be next summer. For now, Ben and the team are working hard to develop the bar as a stylish escape from the crowds and traffic outside.

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theatre bars

Dramatic asides Mark Ludmon reports on a “new generation of theatre bars” where cocktails and craft beers take centre stage

T

raditionally, theatre bars have been just for downing a gin and tonic or a glass of wine during the interval crush, but now owners are investing in bars that not only stay open longer but attract people who are not even going to a show. In Manchester, Ambassador Theatre Group is transforming former office space at the Palace Theatre into a new bar that will operate from 5pm to midnight, even when there are no productions on, open to the general public. Launching in midSeptember, it will serve a broader range of beers, ciders, spirits and wines than other bars at the theatre, including cocktails.

A stand-alone bar was at the heart of plans for the Park Theatre which opened in Finsbury Park, north London, in May. It has a rustic-style licensed café-bar on the ground floor by the entrance and a second bar on the first floor. “The bar and café are designed to be much more than just a space for interval drinks,” explains the theatre’s artistic director Jez Bond. “We want them to become a hub for the local community.”

The Park Theatre was created out of a vacant office building, with a 200-seat main house and a smaller studio space, designed

by David Hughes Architects. A large atrium connects the café bar and upper bar, filling the space with natural light. The bars are open during the daytime until midnight on weekdays and 2am at weekends, run by the team from popular bar The Cut at the Young Vic Theatre in Southwark. The first-floor bar features reclaimed furniture and lights and refurbished fittings from other theatres, with a large bay window overlooking the street. The bar counter is clad in over 200 theatre programmes while vintage theatrical books hang from the ceiling.

At Lost Theatre in Stockwell, south London, Bar 208 is tucked away up a flight

Bar 208 at Lost Theatre

12| www.barmagazine.co.uk

The upper bar at Park Theatre

of stairs past the box office, normally seen only by people coming for shows. The bar has now been revamped, with an increased emphasis on craft beers such as Fordham and Old Dominion in Delaware in the US, including Hop Mountain Pale Ale, Oak Barrel Stout and Beach House Golden Pilsner. The bar has also added craft ciders and premium spirits, including gins. Aiming to attract people outside of show times, the theatre’s director-in-residence Oliver Jack describes it as “the new generation of theatre bar”.

This new generation can trace its lineage back to bars such as The Cut, which opened when the Young Vic was refurbished in 2006, and the Pit Bar at the nearby Old Vic. The architects behind The Cut, Haworth Tompkins, also created a destination bar at the Royal Court theatre in Chelsea as part of a refurbishment in 2000. More recently, standalone bars have been appearing in theatres across London, such as the laid-back café-bar at the Bush Theatre in Shepherds Bush when it moved to its current home in 2011. The Royal Shakespeare Company Theatre in Stratford-upon-Avon reopened in 2010 after a complete revamp that added several new bars including the Rooftop Bar & Restaurant, where bar manager Alice Cook creates cocktails inspired by the latest

productions.

St James Theatre, which opened in Victoria last year, includes a stylish destination bar and restaurant, designed by Foster Wilson Architects. Open from midday to 11pm Monday to Saturday, it serves classic cocktails made with premium spirits such as Tanqueray gin and Ketel One vodka. Also last year, wine and spirits company Berry Bros & Rudd teamed up with the Royal Albert Hall to create the chic, glamorous No 3 Bar, which serves not only No 3 Gin but cocktails, wines and snacks. Responding to a lack of bars in the area around the venue, it is open two hours before every performance, in the interval and after the show.

After a two-and-a-half year refurbishment, Birmingham Repertory Theatre returns to the city’s Centenary Square this month. The new-look building includes the Centenary Bar & Brasserie at The Rep which will be run by Searcys, the operator of restaurants and Searcys Champagne Bars. The Brasserie will open every day from 11am through to late-night snacks while the café-bar will offer craft beers and classic cocktails. Stuart Rogers, executive director at The Rep, says: “Searcys is known for its fantastic quality and service, so visitors to The Rep can expect not only a wonderful new theatre but also a memorable dining experience.”

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venue profile

The Happenstance A Drake & Morgan has unveiled another striking addition to its expanding group of bars

word coined just over a century ago, “happenstance” describes a happy coincidence such as bumping into old friends or craving prosecco and popping candy and finding a cocktail that combines both. It was chosen as the name for the sixth site from Drake & Morgan, which operates London bars such as The Refinery in Southwark and The Parlour in Canary Wharf.The Happenstance has opened in the newly developed No 1 St Paul’s Churchyard – in the company’s heartland of the City of London where it already operates The Drift,The Anthology and The Folly.

As with the previous five bars, it has been created by managing director Jillian MacLean with Fusion Design & Architecture, taking inspiration from research trips to Hong Kong, Tokyo and Shanghai. The 7,937 square foot venue is divided into several flexible areas, including a bar, dining area, private dining room and deli. Overlooking St Paul’s Cathedral, it boasts floor-to-ceiling windows bringing in plenty of natural light.

The elegant, striking interior combines an industrial backdrop with luxurious furnishings and feminine touches. A sleek and striking bar area has been created through painted exposed brickwork and urban concrete against contemporary lighting and bold patterns. Tall industrialstyle metal tables sit alongside softer upholstered lounge seating, while a distressed display unit showcases the extensive collections of champagnes, wines and premium spirits. Draughtsman’s bar stools, supplied by Andy Thornton, have a tubular steel frame with a wooden back rest and seat upholstered in leather.

Next to the bar and leading through to the restaurant is a long feature wall, created from embossed metal tiles sourced from the US via Andy Thornton. These

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are finished in a heavily distressed antique white finish, to replicate the interior of a decayed 1930s industrial space. A full-height steel and glazed screen envelopes the monochrome tiled deli and florist housing a mixology table. Along the deli counter are height-adjustable machinist’s bar stools in a polished metal finish, also from Andy Thornton, with wooden seats.

Reclaimed timber flooring, pendant lighting and other stylish touches in the dining area create a sophisticated feel. A mix of wooden, steel, fibreglass and leather furniture creates distinct areas, from long benches to low-slung chairs.

An open-plan kitchen showcases everything from preparation to service, with stools at one end allowing diners to watch the chefs in action. In the basement is a private dining room seating up to 32, or 60 standing. Golden mosaic-tiled vaults with hanging plant pots, a 1950s-style kitchen and oversized Anglepoise lights work together to create a glamorous setting for parties and events.

Open from 7.30am until late, Monday to Friday and from 10am on Saturday and Sunday, the venue evolves as day turns into night. The food menu champions seasonal produce, with dishes ranging from morning brunch and light lunches to sharing plates and mains. Alongside an extensive wine list, there are over a dozen beers on draught such as Franziskaner Weissbier, Woodforde’s Wherry and Meantime Pilsner, with more in bottles including Meantime and Brewers & Union.

As with other sites, there is an innovative cocktail list including low-calorie “skinny” recipes, beer cocktails, variants on a Bloody Mary and other twisted classics. A fairground-themed section features drinks such as a Fairground Millionaire, combining El Dorado 3 Year Old rum, Hayman’s Sloe

Gin, The Bitter Truth Apricot Brandy, sugar and fresh lime, while the Goldfish in a Bag comes in an actual bag, containing a mix of Little Bird Gin, Hangar One Mandarin vodka, rhubarb bitters, pink grapefruit in the shape of fish, Fever-Tree Tonic and edible lily pads.

The Cannonball Run, named after the classic Burt Reynolds comedy, brings together AquaRiva blanco tequila and mezcal with papaya, fresh lime, agave and cayenne pepper. Kiwi, Chartreuse, cardamom and pineapple are topped up with prosecco and popping candy to make the Popping Corn drink for two.

After opening six sites in five years, Drake & Morgan is now set to take its recipe for success to more sites in London and, in time, further afield. Work has begun on a seventh site covering over 10,000 square feet in the Sixty London development in Holborn but, after Bowmark Capital’s £30million backing of a management buy-out in April, the group is on course to achieve its long-term plan to open 70 bars nationwide.

Where to find it 1 Ludgate Hill, London EC4M 7AA Tel: 0845 468 0104 www.thehappenstancebar.co.uk

Who did it Design: Fusion Design & Architecture Furniture: Andy Thornton, Design Resource, Contract Chair Co Mosaic flooring: Solus Ceramics Main contractor: Fileturn Lighting: Light Corporation Bar front: CDC M&E: Chapmans Electrical: Meridian Kitchen/bar: Advance Group Flooring: Antique Flooring Co

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mrf new web site just launched UK furniture designers & manufacturers

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venue profile

Boilermaker A new “hidden” cocktail bar has been opened in Nottingham by the team behind Mobar Events

H

idden behind what appears to be a boiler shop is a new speakeasy bar that is shaking up the cocktail scene in Nottingham. Boilermaker, in the bohemian Hockley area of the city, has been created by the team behind mobile bar specialist Mobar Events, which has been setting up bars and cocktails for 10 years.They transformed the vacant former site of Indigo and The I Bar, which closed in 2007, into a bar serving up drinks made by some of the city’s best-known bartenders.

To reach the bar, you step inside the small boiler shop to be greeted by an engineer sat behind the counter. He directs you to a cupboard where, if you push the sink, you go through to the bar. With a capacity of 110, the bar is split into a glass atrium, with ceiling fans and plants, and the main bar area with softer furnishings and furniture made of wood and cast iron. Tying in with the concept, there is copper piping throughout, giving it an industrial feel.

The space was designed and fitted out by the Mobar team, headed by Nigel Garlick, working with local contractors. Nigel, who ran cocktail bars in Nottingham before setting up Mobar, has brought together a crack team of bartenders, including general manager Christian Tirel, formerly at Nottingham club Coco Tang, and manager Henry Yates, who was at Nottingham’s World Service bar. With table service provided throughout, front of house is headed by Polly Read.

Where to find it 36 Carlton Street Nottingham NG1 1NN Tel: 0115 958 7528 www.boilermakerbar.co.uk

Who did it Bar build: Eddie Lee Design and build: Ryan Cornelius Decorating: Jed Hallam Electrics: Pete Barnes Boilers, plumbing: BoilerCert Flooring: Westgate (Midlands), Forester Flooring Company Licensing, conveyancing: Fraser Brown

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Pictures by Andy Marshall andymars@live.co.uk

Christian and Henry lead on the cocktail list, which comes in a menu designed to look like a boiler manual.They include inspired twists on the classics such as the Hop Scotch Negroni, combining Aperol, No 209 gin, Cocchi vermouth and a hop and citrus tincture, as well as a reworking of the Ramos Gin Fizz, the Hockley Gin Phizz, made with kaffir lime-infused Ketel One Citron lemon vodka, coconut water, rice milk, egg white, chilli, lemongrass, galangal syrup, lemon juice and lime juice. A fusion of the Last Word and the Sidecar is the Word on the Side, mixing thyme-infused Hennessy cognac with limoncello, Mandarine Napoléon, honey and lemon juice, served straight up with a spoon of Chartreuse sugar on the side. Other inventive ingredients include a bourbon with a peanut butter and brioche wash, aromatised popcorn, PG Tips, clarified cranberry juice and exotic syrups.

The cocktails add to the theatre of the bar, Nigel says. “We’re not into running promotions. We want to keep ahead by being inventive, experimenting and playing around with new flavours. We have a fantastic team of bartenders who are passionate about what they do.”

As the bar takes its name from the classic serve of a whiskey and beer chaser, it not only has a good selection of American whiskeys and other premium spirits but also a strong beer offering. This is led by house draught beer Boilerbrew, a 4.5% ABV hoppy ale crafted by Nottingham’s Magpie Brewery and served in a 14oz schooner glass. Bottled beers include Bitburger, Goose Island Honkers, St Stefanus and

Vedett, with recommendations in the menu for Boilermaker pairings such as Quilmes with El Jimador tequila and sangrita. Grazing dishes have been introduced, such as cheeses and meats, supplied by Nottingham deli Delilah Fine Foods.

The bar is open seven days a week from 5pm to 1am, gaining a licence despite being in the Carlton Street cumulative impact zone. This was thanks to licensing specialist Jo Soar of commercial property solicitors Fraser Brown, which also negotiated a six-year lease on the premises. Nigel says he hopes Boilermaker will help to revive Nottingham’s cocktail bar scene. “I believe in creating a whole experience for customers and I saw a gap in the market in Nottingham for an alternative venue. We are not exclusive, we are not trying to be swanky.

We are passionate about providing great, friendly service alongside fantastic drinks that you cannot create at home.”

drink

September 2013

www.barmagazine.co.uk

A Bar magazine supplement

Sweet surrender Liqueurs old and new are being seized upon by bars seeking creative cocktails

Inside: ready to drink – boutique bar show – mixology – news

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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09/07/2013 17:05

news

Oddly flavoured vodka to launch in UK

Pernod Ricard UK is to launch new vodka range Oddka in the UK, with flavours such as Salty Caramel Popcorn and Fresh Cut Grass.

Produced by Polish vodka maker Wyborowa, the quirky brand is aimed at people aged 18 to 24 with branding featuring eccentric 19thcentury inventor character Wit Oddoski.

Launched in the US last year, it is being introduced in the UK on- and off-trade in September, with five flavours: Twist Melon, Peach Bellini, Salty Caramel Popcorn, Fresh Cut Grass and Electricity – a blue-coloured vodka that tingles on the tongue.

They come in 50cl bottles and all have an ABV of 20% except for Electricity which is 30%.

“It’s playing on the fun, irreverent side of vodka and we think it has great opportunity

for younger [adult] consumers in the UK,” said Pernod Ricard UK marketing director Pat Venning.

The launch is part of a wave of new activity planned by Pernod Ricard UK in the run-up to Christmas across its portfolio. It includes a range of new cocktail ideas for the on-trade, including hot winter drinks.

Its wine portfolio is to be extended in October with the launch of a lower-ABV New Zealand sauvignon blanc under the banner of Brancott Estate Flight, with an ABV of 9%. Last month, it added a Garnacha to its Spanish Campo Viejo range. n Cocktail recipes on page 36.

Aspall revives traditional ‘ciderkin’ Cider-maker Aspall is reviving an old style of lower-alcoholic cider called ciderkin because of growing interest in traditional authentic ciders.

Aspall Cyderkyn is an uncarbonated draught product with an ABV of 3.8%, making it suitable for session drinking. It is mid to dark straw in colour with a clean aroma of fresh green apples and toffee apple.

Ciderkin is listed on the “bill of fare” of the first harvest supper of the Pilgrim Fathers in 1627 after they arrived in the New World. Aspall has tweaked the recipe of a ciderkin that it produced in Suffolk from 1728 until 50 years ago.

Aspall partner Henry Chevallier Guild said: “There is a growing consumer interest in traditional cider, and Cyderkyn identifies this trend while also offering a lower ABV, which tends not to be available in this sector of the market.”

Detox drink ‘helps prevent hangovers’ A new soft drink that promises to help “prevent and cure hangovers” is gaining on-trade distribution in the UK. Cool Dawn is an uncarbonated “functional detox drink” made with good-quality ingredients such as yuzu fruit, with citrus and liquorice flavours.

Promoted for late-night drinking, it can be used as a mixer or in cocktails such as the Morning Cool Dawn at Mahiki in London where it is mixed with Mount Gay rum, Mahiki Coconut and green bananas.

Launched by independent company Cool Dawn, it is available from suppliers and wholesalers in the south-east such as Venus.

Belgian brewer brings limited editions to UK Belgium’s Palm Breweries is introducing limited-edition beers into the UK on-trade this month to complement its range of Palm, Steenbrugge and Rodenbach craft brews.

Building on the success of the flagship bitter-sweet amber Palm, it is bringing Palm Hop Select on draught, available in 20-litre kegs. At 6% ABV, it is made with hops grown near the brewery in

Steenhuffel, and resembles the core Palm flavours but with a more hoppy aftertaste.

Palm is also launching the limitededition Rodenbach Vintage 2011 in 75cl bottles in the UK, with ABV of 7%. The red-brown beer, made through mixed fermentation, is matured for two years in hand-made oak casks, some of which are more than 150 years old, giving it a complex, round and spicy flavour.

Aston Manor Cider has launched a Wild Berry variant of its Kingstone Press cider after the success of a redesign of the brand earlier this year. It is made with apple cider and a blend of berry flavours.

Wemyss Malts has released its latest single-cask single malt Scotch whiskies that are named for their natural taste and aroma.

They are: the 1991 Apple Pastry from Linkwood, Speyside; the 1991 Salted Caramels from Glen Scotia, Campbelltown; The Smokery, a 1991 single cask form Caol Ila, Islay; the 1989 Maritime Embrace from Bunnahabhain, Islay; the 1994 Melon Cocktail from Alberfeldy, Highlands; and the 1997 Spiced Chocolate Cup from Clynelish, Highlands.

J Wray & Nephew UK has announced that it is to increase the ABV of its Appleton White Jamaica Rum from 37.5% to 40%.

“The product enhancement will strengthen the flavour delivery and underline its premium positioning when set against other white rums,” said J Wray & Nephew UK’s marketing manager Mariam Ridley.

Master of Malt has expanded its portfolio in the UK with small-batch whiskeys produced by a distiller who also runs a barber’s shop in San Francisco.

Salvatore Cimino’s 1512 Spirits range is led by the unaged Barbershop Rye, which has notes of black cherry. There is also an aged version and a wheat whiskey aged in ex-rye whiskey casks. www.barmagazine.co.uk |19

news

Introducing New

Bottlegreen brings out flavoured tonic waters Bottlegreen Drinks is stepping up its position as a premium cocktail mixer with the launch of two flavoured tonic waters: Pink Tonic Water and Elderflower Tonic Water.

They draw inspiration from Bottlegreen’s cordial and sparkling pressé flavours and are packaged in 175ml glass bottles with the same elegant design as other Bottlegreen products.

The Pink Tonic Water blends the contrasting flavours of sweet pomegranate with the bitterness of quinine and classic floral notes of elderflower, adding a dash of pink to a classic G&T. Drawing on the brand’s signature elderflower flavour, the Elderflower Tonic Water has an instantly bitter note that releases into a lingering elderflower finish, providing a delicate twist to a traditional gin or vodka tonic or for enjoying as a drink on its own.

Bottlegreen, which is part of the SHS Drinks portfolio, has created a signature serve for the Pink Tonic, mixing it with gin or vodka in an ice-filled Collins glass with a garnish of a pink grapefruit wedge or a slice of lime.

The two new lines made their debut in selected Fuller’s managed pubs in the south, partnered with Tanqueray Gin, supported by point-of-sale items such as gold-coloured branded swizzle sticks.

Twisted southern classics at new American-style bar

EDIBLE Gold LEAF SUSPENDED IN A

CINNAMON FLAVOURED

LIQUEUR

A great tasting shot or fantastic as a long mixed

drink with apple juice and lemonade

The Shot occasion is worth £630m to the On-Trade* and is in 15% value growth**

• 70cl BOTTLE • 37.5% ABV The SMIRNOFF word and associated words and logos are trade marks. © The Smirnoff Co. 2013. *CGA On Trade Report MAT Vol 23.3.13 ** CGA On Trade Report MAT Val 23.3.13

20| www.barmagazine.co.uk

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Cocktails inspired by American culture Mary & the Soldier and the southern states feature on the menu at the new Joe’s Southern Kitchen & Bar in London’s Covent Garden.

Alongside modern American cuisine, the bar specialises in drinks with bourbon, rye whiskey, tequila and mezcal as well as American craft beers such as Huber, Goose Island, Brooklyn and Anchor. Joe’s has been created

by Maxwell’s Restaurant Group in the former site of bar and restaurant Navajo Joe. The cocktails, created by bar manager Marco Piroli, previously at Lab bar in Soho, include Nucky’s Share, named after the main character of TV series Boardwalk Empire. It combines Jim Beam Devil’s Cut whiskey, Grand Marnier, maraschino liqueur, lemon juice, blood orange and Angostura Bitters, in a flute with a sugar rim.

The Mexican Put Down is a twist on a Sazerac, combining Arette reposado tequila, Amaro Averna, gomme, Peychaud’s Bitters and an absinthe rinse. Marco’s twist on a Bloody Mary, called Mary & the Soldier, is made with garlic-infused vodka, a secret spice mix, tobacco, lemon juice and tomato juice, served with a Bovril rim and a garnish of celery and toast.

19/08/2013 12:17

news

Bars mark Mr Jack’s birthday

Bacardi Brown-Forman Brands is investing in over 10,500 promotions across the on-trade for its annual Mr Jack’s Birthday celebrations throughout September.

Alongside a broader print, outdoor and radio advertising campaign and digital activity, it aims to ensure bars and pubs are “the place for friends to get together to share good times”.

Focusing on the target audience of “independent-thinking males”, promotional kits include a variety of instant-win competitions with prizes such as limited-edition branded T-shirts and key-rings.

Different kits are available depending on whether venues are running a month-long celebration or just a one-day event. More at www.barmagazine.co.uk.

Apple BITE SMIRNOFF | APPLE JUICE | LEMONADE

Shloer adds sparkle to soft drinks Two “celebration-style” products have been added to the Shloer soft drink range to bring more theatre to bars’ non-alcoholic offering.

Shloer Celebration Pink Fizz and Celebration White Bubbly have higher carbonation levels than the lightly sparkling Shloer range and are packaged in 75cl clear glass bottles featuring natural cork closures in a wire cage and foil.

They are being rolled out in the on-trade and takehome and will be available all year round. Shloer is already available in the on-trade in Red Grape and White Grape variants in 275ml single-serve bottles.

The launch is supported with tailor-made promotions and point-of-sale materials, a highprofile consumer PR campaign and digital activity via Facebook and the Shloer website. The brand is also receiving £16million marketing support this year.

Amanda Grabham, head of brand marketing for Shloer, said the new products would add “a little more sparkle and pizazz” to special occasions.

Coconut water gains listings Premium coconut water Jax Coco is gaining listings in the on-trade for use as both a mixer and a soft drink.

It is now stocked at Ricker Restaurants such as La Bodega Negra in London where it is mixed with vanilla in a non-alcoholic cocktail, the Jax Cooler.

The 100% pure coconut water is produced in the Philippines and contains no added sugar or sweeteners.

Introducing Smirnoff Apple Bite. A simple new serve that inspires your customers to drink Smirnoff in NEW & EXCITING WAYS. ®

A £7 million media campaign to re-ignite

Kitemark for Shaker training The Shaker BarSchool has become the first bartender training company to receive a new kitemark launched by The Hospitality Guild.

It has been created to help organisations promote their commitment to training and developing staff and to raise professional standards in the hospitality industry.

Shaker was recognised for its International Bartender Course. The kitemark was developed with leading organisations in the industry and is managed by hospitalty skills council People 1st.

the highly profitable spirits category.

Add it to your menu today.

The SMIRNOFF word and associated words and logos are trade marks. © The Smirnoff Co. 2013.

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www.barmagazine.co.uk |21

19/08/2013 12:17

news Jamaican lager Red Stripe has become the first lager in the UK to be launched in the on-trade in a 300ml “stubby” bottle normally found in the off-trade. The new bottle was introduced by brand owner Diageo to drive awareness and maximise incremental sales in bars, pubs and clubs.

Freixenet has launched two sparkling variants in its Mia collection of modern Spanish wines, Mia Light & Crisp, Cuvee and Mia Fruity & Sweet, Moscato. They are designed to appeal to younger adult drinkers who are turning to fruity, sweeter-style drinks.

US-style cider launched into UK bars Scottish brewer Tennent Caledonian is bringing an American-style cider to the UK with the launch of Hornsby’s, exclusively in the on-trade.

The cider, which is a leading brand in the US, has a softer carbonation and is designed to be enjoyed chilled and straight from its 330ml long-neck bottle.

It is being launched with two flavours: Crisp Apple, with an ABV of 4.5%, and Strawberry & Lime, with an ABV of 4%. Distribution is focused on modern and American-themed bars throughout the UK. The Hornsby’s brand was launched in 1994

by E&J Gallo Winery, initially on the US West Coast, and grew into the number-two cider brand in the US. It was sold in 2011 to C&C Group, which owns Tennent Caledonian.

New Caribbean rum campaign launches Twisted Negronis, with flavours such as rhubarb, and other cocktails made with Campari and Aperol are available alongside Italian and London craft beers, digestives and grappas at Diciannove (pictured) at Crowne Plaza London The City Hotel at Blackfriars. The contemporary Italian restaurant, bar and deli has been designed by Brand Architects.

Crown Cellars, the specialist wine and spirits division of Carlsberg UK, has launched O&E, a range of five contemporary wines from around the world. Exclusive to Crown Cellars and only available in the on-trade, the range comprises a Cabernet Sauvignon from Chile, a Sauvignon Blanc from France, a Zinfandel Rosé from California, a Pinot Grigio from Italy and a French Merlot Vin de Pays d’Oc. O&E stands for “Open & Enjoy”.

22| www.barmagazine.co.uk

A new campaign to promote Caribbean rums has been launched in the UK and internationally by the West Indies Rum and Spirits Producers’ Association (WIRSPA).

It will raise awareness of the “Authentic Caribbean Rum” (ACR) marque which is a symbol of provenance and quality for rums made in 15 Caribbean countries that have agreed to adhere to quality control and production standards.

It follows the first ACR campaign that ran from 2008 to 2010 before European funding ran out. This time, with a smaller budget, it is focusing on the on-trade in the UK and other European countries, the US and Canada.

An international panel is responsible for creating and delivering a training programme to educate bar staff and other trade professionals. It includes mixologist Amit Sood, head of professional training at UK training and events company Shaker, mixologist Andrew Nicholls of global bartender network Barchaeology, and bartender Bastian Heuser, co-founder of trade show Bar Convent in Berlin.

In the UK, it is designed to compete with other single-serve packaged long alcoholic drinks, including lager, in bars, tapping into the growth in flavoured ciders and offering an alternative to the over-ice serve.

Hornsby’s is supported with in-bar activation, premium point-of-sale materials and staff incentives including a competition to win a trip to San Francisco.

Martini celebrates with new vermouth A new limited-edition Martini vermouth has been introduced to celebrate the brand’s 150th anniversary.

Developed by master herbalist Ivano Tonutti and master blender Giuseppe Musso, it is made with Barbera red wine from the Piedmont region of northern Italy and Trebbiano white wine from neighbouring Emilia-Romagna.

Added to this are two unique extracts. One is made from Moscato must from Canelli previously aged in wood barrels, inspired by an historical vermouth recipe.

The other extract, which remains a secret, recreates a 1904 recipe, known only as “extract 94”, and is the first botanical extract to rest in small demijohns for eight years.

The Gran Lusso “sweet-bitter” taste can be enjoyed over ice with a slice of grapefruit peel to garnish and in classic cocktails such as the Martinez, Rob Roy and El Presidente.

Laimon Fresh introduced for mixed drinks A carbonated lemon, lime and mint drink, Laimon Fresh, has been introduced in the UK after its success in mainland Europe. Containing 100% natural ingredients and juices, it is made

by Swiss company Green Me. It is promoted in the on-trade as a soft drink, a mixer and an ingredient for cocktails such as a twisted Mojito.

It comes in 500ml bottles and 330ml cans.

advertisement feature

Give it a shot with Jägermeister Win the ultimate “Jägermeister Ice Cold Experience” for your bar

The Jägerettes

J

ägermeister is offering one lucky Bar Magazine reader the chance to win a Jägermeister Tap Machine, two cases of Jägermeister plus a special visit from the famous Jägerettes to create the ultimate “Jägermeister Ice Cold Experience” in your venue.

For many, Jägermeister needs no introduction. The UK’s number-three spirit* is renowned for its unmistakable and complex taste across the globe and is the result of almost 80 years of traditional craftsmanship that has not changed to this day.

Developed by Curt Mast in Wolfenbüttel, Germany, Jägermeister’s 56 natural ingredients, as well as its production methods, are a closely guarded secret known only by a select few.

Give it a shot – an ice cold shot

In order to really enjoy the iconic German spirit, it should be drunk as an ice cold shot.

It is the shot moment which brings friends together and creates long-lasting memories.

To help bar staff deliver the perfect serve, the brand introduced the Jägermeister Tap Machine, which holds three bottles at a time,

creates impactful stand-out at the bar and allows licensees to easily serve ice-cold shots.

The distinctive Tap Machines increase visibility for consumers and on average, help triple sales of Jägermeister.

Don’t just take our word for it

Paul Bossick, bar manager of the Black Sheep and Bad Apple bars in Croydon, south London, bought a Jägermeister Tap Machine and saw a large increase in sales.

“When we installed the Jägermeister Tap Machine, our sales of the spirit increased massively, from one to two bottles sold a week to 30 to 40,” Paul says.

“The Tap Machine has real stand-out at the bar and our bar staff love to use them as they’re fun and provide the perfect Jägermeister serve – ice cold.

“The machine allows bar staff to serve customers quickly which is ideal during busy periods and therefore maximises sale opportunities.”

Jägermeister is made by MastJägermeister SE, in Wolfenbüttel Germany and distributed in the UK by Cellar Trends (www.cellartrends.co.uk) T: 01283 217703

Win the ‘Jägermeister Ice Cold Experience’ for your bar To be in with a chance of winning an incredible “Jägermeister Ice Cold Experience”, simply answer the following question: How many natural ingredients are used to make Jägermeister?

A. 65 B. 56 C. 156 Email your answer with your own name and the name, address and phone number of your bar to jagerbarcomp@ clarioncomms.co.uk. The deadline is September 30, 2013.

It Runs Deep is not just a line, it’s an ethos.

It Runs Deep celebrates the deep and meaningful experience that true friends share when enjoying an ice cold shot of Jägermeister.

24| www.barmagazine.co.uk

*CGA, on-trade, to 20.04.2013

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liqueurs

Bitter sweet success With cocktail culture on the ascendancy in the UK, back bars are making room for more liqueurs, reports Mark Ludmon

I

n the basement &Co bar at Central & Co in London’s West End, back-bar cabinets are filled with glass decanters and bottles containing a rainbow of liquids. None of the spirits or liqueurs are labelled and the menu lists them only by their flavour profile, so guests choose the spirit for their cocktail based on the descriptions.

This secrecy extends to the liqueurs so

Scottish Sangria Sangria has been given a Scottish twist with Drambuie, a blend of aged Scotch whisky, spices and heather honey, by UK brand ambassador Bruce Hamilton. It combines 25ml of Drambuie with 12.5ml of triple sec, 100ml of white wine and mixed fruit, built in a large wine glass and topped up with lemonade with a mixed fruit garnish. It was served during the Edinburgh Festival Fringe in August at Drambuie’s Extraordinary Bar beside the Underbelly purple cow venue.

you cannot be sure which cherry liqueur is being used in your Blood and Sand or The Last Word. “It is taking the customers on a journey through flavours so they choose something that appeals to their palate rather than because they like the label,” explains bar manager Brice De Camargo. “After they have tasted their drink and talked about the flavours, we will tell them what the liqueur is.”

There are about 40 liqueurs at &Co, ranging from herbal, aniseed, chocolate and coffee flavours through to fruit and floral ones – just a selection of the many hundreds available in the UK. There is still room for growth for liqueurs in the ontrade, especially non-cream liqueurs such as amaretto and herbal digestives, according to the latest Market Report from First Drinks.

Much of the growth comes from cocktails, including Britons’ top-five favourites, the Cosmopolitan and Margarita. Based on figures from on-trade research specialist CGA Research, the liqueurs market is worth over £1billion in the UK, with bars, pubs and clubs accounting for over 82 per cent of that value.

The biggest-selling liqueur brand in the UK on-trade is Jägermeister, followed by Sourz, Disaronno, Baileys and Marie Brizard.

According to the new CGA Mixed Drinks report, the Jäger boom owes much to the popularity of “bomb” serves which are now sold in two-thirds of bars and almost half of all pubs.

Rates of sale in the on-trade continue to rise, up nine per cent

Rigg’s pickings Eager Drinks, which is wellknown for its premium fruit juices, has introduced a liqueur made with the juices of raspberries and blackberries. Rigg’s – named after company founder Ed Rigg – is made from neutral grain spirit steeped with the juices of the berries. The signature serve is with ginger ale and fresh strawberries and blackberries, but it is also suitable for cocktails.

year on year, with energy drink Red Bull still the number-one partner for the drink.

However, other popular variations include Glitterbombs, using Goldschläger, and Skittlebombs, using Cointreau.

CGA found it is not just a student phenomenon. “Energy bombs can bring consumers of all ages and backgrounds together in a diverse range of social settings, whether on big nights out, at weddings or at the office party,” says CGA director Alex Eyre.

Global Brands has embraced the trend with on-trade support for its herbal liqueur Jungfrau, focusing not just on the bomb serve but also on cocktails. “Using www.barmagazine.co.uk |27

liqueurs

Going for Gold Diageo has launched Smirnoff Gold – a blend of Smirnoff No 21 vodka with a hint of natural cinnamon flavouring and real edible 23-carat gold leaf. Although a liqueur, it has an ABV of 37.5%.

It is supported by a £4.5miillion advertising and marketing campaign.

Diageo GB has begun promoting a new signature serve for its Smirnoff range called the Apple Bite, which is made by mixing vodka with lemonade and apple juice. With Smirnoff Gold, it becomes an Apple Bite Gold and can be adapted into the “ritual” of pouring the liqueur into a glass of apple juice and lemonade, serving it in a Gold Bullion shot paddle. Alternatively, it can be served simply as a shot over ice. Karen O’Shea, marketing manager for Smirnoff Western Europe, says: “The launch of Smirnoff Gold and the Smirnoff Apple Bite signature serve builds on our ‘Drink Inventively’ positioning, by inspiring consumers to enjoy Smirnoff in new ways. What’s more, the unique shot ‘ritual’ offers consumers an experience they cannot replicate at home, adding an inventive twist to nights out.”

Jungfrau as a cocktail ingredient creates a new response to the popularity of the herbal flavour – the number-one spirit flavour by volume – while also responding to the consumer interest in cocktail innovation,” says Global Brands marketing director Simon Green. Recipe ideas include the Spiced Ginger, serving Jungfrau over ice with ginger ale and lime, and the Mogul, serving Jungfrau over crushed ice, topped up with tonic water and orange zest. “Jungfrau can also be combined with premium spirits such as Teichenné to produce twisted shots, partnering the herbal flavour of Jungfrau with the intense Teichenné Chocolate, sweet Butterscoth or smooth Vanilla,” Simon adds.

Crème Anglais Martini at The Pearson Room

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Ginger remains a popular flavour for cocktails and mixed drinks, available from producers such as Giffard, Gabriel Boudier and Cartron. Domaine de Canton, which is made with fresh Vietnamese ginger, cognac, Provençal honey, ginseng and vanilla beans, is promoted by Speciality Brands for a simple but refreshing spritz, mixing it with Gancia Blanco vermouth and fresh lemon juice, topped up with soda and garnished with a lemon twist. Seasonal serves for The King’s Ginger include the Autumn Cobbler, mixing it with Merlet Crème de Mûre and pear cider plus lemon wedges and blackberries as garnish.

The priority for Italian liqueurs Tia Maria and Disaronno is to keep signature serves simple, says Nick Williamson, the brands’ marketing controller at First Drinks. The perfect serve for Disaronno is the Disaronno Sour and for Tia Maria it is the Tia Espresso Martini. Both of the cocktails are served in designated glassware and promoted through heavyweight advertising and marketing.

At the same time, brand ambassadors Simone Caporale and Jonatan Abarbanel work with cocktail bars on more sophisticated serves alongside bartender competitions. This year’s Disaronno Mixing Star competition attracted entries from some of the UK’s most talented bartenders but was won by Dutch bartender Tess Posthumus who mixed Disaronno with Beefeater Gin, Campari, Monin Passion Fruit Syrup, lemon juice and Fee Brothers Cranberry Bitters. Amaretto has also inspired Victor Matos, head bartender at The Pearson Room bar in Canary Wharf in London where a new cocktail, the Crème Anglaise Martini, mixes amaretto with the same ingredients as a crème anglaise dessert – egg yolk, sugar and milk

Haitian boost Quintessential Brands has relaunched Toussaint Coffee Liqueur with a new look after acquiring the brand last year. Developed in Haiti in the late 1980s, it is made with high-quality Arabica coffee beans and aged Caribbean rum.

With a 50cl bottle and ABV of 30%, the new packaging is available from September.

Passions rise New serves have been created for the Alizé Passion liqueur range after its recipe and bottle design were enhanced to build the brand’s premium positioning and mixability. Premium French vodka has been added to the cognac and passion fruit recipe of both Alizé Gold Passion and the cognac, passion fruit and cranberry Alizé Red Passion, bringing it in line with Alizé Blue Passion and Alizé Rose Passion. The ABV of the Gold and Red remains at 16% while Blue – with added cherry and ginger – and Rose – with added lychee, strawberries and rose essence – stay at 20%.

UK distributor J Wray & Nephew has seen Alizé taken up by top bars and clubs such as Aura Bar & Lounge in Manchester where it is a bottle serve alongside champagne. At Tigerlily in Edinburgh, a house cocktail has been created by Arran Mackaill, called Lily’s Lullaby, combining Alizé Rose with gin, Aperol, cranberry juice, fresh passion fruit and orange bitters. Alizé Blue and Red are both promoted for twists on a champagne cocktail while Alizé Red can be used in place of the passion fruit liqueur in a Porn Star Martini.

– garnished with a cinnamon stick and egg shell.

Italian liqueurs are growing in popularity, particularly with younger adult consumers, says Julie Ingham of drinks supplier CWF. “Interest in speciality liqueurs such as amaro, limoncello and sambuca is at an all-time high and they are increasingly being used as a base for cocktails or long drinks.” CWF has introduced Di Capri Limoncello, made from lemons growing on Capri and around Sorrento near Naples, joining its portfolio alongside Limoncello Beltio and Limoncello Borgo Antico. CWF promotes the liqueurs for cocktails such as a twist on a classic gin-based White Lady or mixed with mint leaves as the base of a champagne cocktail. They are among a

liqueurs Tess Posthumus wins Disaronno Mixing Star

number of limoncello brands in the UK ontrade, from Luxardo and Sette Vie through to the refined Liquore di Limone created by leading bartender Salvatore Calabrese.

Toorank UK is picking up on this trend with its Di Antonio range of liqueurs, including the Amaretto Cream and Le Roi des Oranges which both won silver in this year’s International Wine & Spirit Competition.

Luxardo has also extended its range with the intense Sangue Morlacco cherry liqueur.

Bartenders are also seizing on Solerno, the new blood orange liqueur from Sicily that has been introduced into the UK through drinks specialist Mangrove. It was created by master distiller Lesley Gracie, the creator of Hendrick’s Gin, and can be used in cocktails or in Italian-style aperitifs. Ideas for serves include a Solerno Spritz, mixing it with Aperol and club soda, and a Solerno Smash, combining the liqueur with Hendrick’s Gin, freshly squeezed lemon juice, Angostura Bitters and mint leaves. “Solerno is a really interesting liqueur and one of the best liqueurs I have tasted,” says Nebojsa Kutlesic, bar manager at Skylon on London’s Southbank, where it is used in The Orange Enchantress, mixed with La Hechicera rum, homemade falurnum and lime juice.

Bartenders in the UK are rediscovering Cherry Heering, a Danish liqueur dating back to 1818. Distributor Eaux de Vie is set to launch on-trade activities and a competition this autumn, highlighting the cherry liqueur’s use beyond an ingredient in a Blood and Sand.

The complex flavours of French liqueurs such as Chartreuse, Cointreau, Mandarine Napoléon and Grand Marnier mean ongoing bartender education helps to highlight their mixability. Bénédictine is made using 27 herbs and spices, infused with saffron, honey and caramel. However, distributor First Drinks encourages bartenders to explore the flavours through activities such as bartender trips to where the liqueur is made in Normandy and sponsorship of the UK Bartenders Guild National Cocktail Competition – won this year by Pedro Paulo from One Aldwych with his One DOM cocktail mixing Bénédictine with Zorokovich vodka, lime juice and honey.

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Bénédictine brand manager Paul Curry says: “The exciting thing is that we have different bartenders pick up on different ingredients and bring them out in their drinks.”

Chambord is made from an infusion not just of black raspberries and cognac but also blackberries, blackcurrants, Madagascar vanilla, citrus peel and honey. It is promoted for a range of simple cocktails created by the Bacardi Brown Forman Brands training team, such as mixed with Finlandia vodka and pineapple juice for a Chambord French Martini or added to vodka and topped up with lemonade to make a French Liaison, garnished with a lemon slice and raspberry. “Many consumers are receptive to recommendations and bar staff should have the confidence to engage with customers and talk knowledgeably about your liqueurs portfolio to prompt customers to trade up,” says Charlotte Asburner, head of developing brands at brand owner Brown-Forman, “for example, inspiring them to add a measure of Chambord to a glass of champagne.”

She points out that liqueurs are witnessing strong value growth of 27 per cent as consumers increasingly opt for more premium brands and indulgent cocktail experiences, with Chambord increasing value sales by 114 per cent year on year.

“The demand for more premium products

Luxury fashion Diageo is launching a premium variant of cream liqueur Baileys in September called Baileys Chocolat Luxe, using real Belgian chocolate blended with Irish whiskey. Distributed across all channels in the UK, it is supported by a £5.5million marketing campaign including TV advertising, sampling and point-of-sale materials.

Packaged in a 50cl bottle, it has an ABV of 15.7%. It was developed by Diageo’s principal liquid developer Anthony Wilson – the son of Steve Wilson who led the team that created Baileys Original Irish Cream more than 40 years ago.

Kerry Owens, category director for Baileys Diageo Western Europe, said: “Baileys was the first brand to fuse whiskey and cream. With Baileys Chocolat Luxe, we’re proud to say that we’ve achieved another breakthrough in spirits innovation – the first time real Belgian chocolate has been fused with alcohol to deliver a real Belgian chocolate experience.”

Pedro Paulo with One DOM

has also led to a rise in the number of consumers indulging in cocktails as part of their night out, creating the feeling of luxury and offering drinkers more of a pleasurable experience.”

The run-up to Christmas is an important time for cream liqueurs such as Kahlúa and Baileys, which will be boosted this year by the arrival of Baileys Luxe (see panel). Diageo GB will be promoting liqueur cocktails such as the Christmas Nut Cracker, combining Baileys with Kahlúa, Frangelico and milk plus a dusting of chocolate. The company’s on-trade category manager Andrew Leat says: “Christmas is a key time of year for cream liqueur sales as we know consumers are willing to trade up at Christmas and reward themselves with more interesting and premium products.”

Warning shots The former operators of a bar in Norwich were found guilty of wrongly claiming that it was serving Jägermeister when it was another product. Norfolk Trading Standards won the “pouring over” case against Deli Delicious, the former operator of New York New York bar. Norwich magistrates fined the company more than £13,000 plus costs of over £3,000.

The bar’s owners blamed bar staff but were found guilty of: selling food not of the nature demanded by the purchaser and – by mentioning Jägermeister in promotional material – of engaging in commercial practice that was a misleading action containing false information.

Cellar Trends, the distributor of Jägermeister in the UK, has been working with Trading Standards throughout the country to ensure bar owners are aware of the law. In the UK, Mast-Jägermeister SE has trademarked the words “Jägermeister”, “Jägerbomb” and “J-Bomb”.

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ready-to-drink

Ready, steady New flavours and cocktail serves are keeping ready-to-drink products strong in the on-trade, reports Mark Ludmon

T

he cocktails will be flowing at a big club night at Gatecrasher’s Cameo club in Watford, Hertfordshire, at the end of this month. As top DJs play tracks at Saturday nighter SoundClash, clubbers will be enjoying themed cocktails containing leading ready-todrink product WKD. It is the latest example of the brand’s owner SHS Drinks developing ideas for mixed serves to help bars gain incremental sales, says marketing director Debs Carter. “A few years ago, we started to see consumers mixing WKD Blue with port so we thought how could we help licensees to give consumers something they want.”

Since then, themed WKD cocktails – supported by creative point-of-sale materials – have come out regularly for Halloween, Christmas and the start of university students’ academic year. For the August bank holiday, it supported licensees with promotional activity around drinks such as the WKD Long Weekender, mixing WKD Red with Disaronno and lemonade over ice, and the WKD Play Day, combining WKD Iron Brew with Drambuie and lemonade over ice. “This has opened up cocktails to outlets that possibly felt they didn’t have the expertise to deliver cocktails,” Debs explains. “If you are a bar or pub that has only occasionally done cocktails at Christmas or in the summer, it gives them the confidence to do it 52 weeks of the year.” Other ongoing activity includes SHS supplying outlets with quirky sharing vessels such as traffic cones and kettles. “It’s

the sort of thing that consumers can’t get at home,” Debs says. “They go to a bar with a group of friends to enjoy the theatre that goes with it. For licensees, they can offer something different that isn’t just about the price.”

With on-trade research specialist CGA Strategy reporting that one in five pubs and bars now serve cocktails, this emerging category is being picked up on by other RTD brands. More than 4,500 on-trade outlets now stock Ginger Grouse, the ready-to-serve blend of The Famous Grouse whisky, ginger and citrus notes, available in bottles and on tap. As autumn approaches, distributor Maxxium UK is promoted the Mulled Ginger Grouse, a warm sharing drink made by combining four 500ml bottles of Ginger Grouse with a litre of pressed apple juice and pear juice, four teabags of mulled winter spice, an orange and grated nutmeg.

Global Brands has come up with sharing vessels for cocktails made with its brand, VK, including fish bowls, sandcastle buckets and half yards. “VK offers a range of seven fantastic flavours, Blue, Ice, Cherry, Orange, Tropical, Apple and Cheeky which taste great on their own but also respond to the need for shared serves, mixing into cocktails,” says marketing director Simon Green.

He points to another key trend, “retro revolution”, where consumers are enjoying products that match current tastes but evoke memories of the heady early days of RTDs. Global Brands has been a major player in this, relaunching iconic 1990s

brand Reef last year, focusing on it as a summer drink and a base for cocktails.

It also reinvented the Hooper’s Hooch brand as Hooch Alcoholic Lemon Brew last summer, packaging it in 500ml bottles for pouring over ice in a pint glass in the same way as cider. “It is the drink that characterises the generation who grew up through the glorious years of Brit Pop,” Simon explains. “Not only posing a retro appeal to the over-30s, who remember Hooch from the first time round, Hooch is also new, different and genuine for the under-30s, offering a unique credibility for young males seeking refreshment.”

Because of the success of Hooch over the past 12 months, Global Brands has revived two more of the most popular flavours from the RTD’s heyday. Hooch Orange and Hooch Blackcurrant were chosen by fans via a social media campaign asking them to vote on the flavours they would most like to see again. “Flavours are driving interest across the drinks categories, from cider to beer, and by bringing back the public’s preferred flavours we will broaden the overall appeal and awareness of Hooch whilst investing in RTDs, a category in which www.barmagazine.co.uk |33

ready-to-drink

Cocktails in a bottle

we lead the market,” Simon says.

This market has also been revitalised by alcoholic ginger drinks such as Ginger Grouse and Accolade Wines’ alcoholic ginger beer Stone’s Ginger Joe. Global Brands broke into this area last year with the launch of Hooper’s, a range of traditionally British flavours comprising Ginger Brew, Dandelion & Burdock and Cloudy Lemonade, all in 500ml bottles at 4% ABV. It is part of a trend for “authentic discovery”, Simon explains. “This brings a whole new sector of consumers into the RTD market, typically married males aged 31 to 45, who love trying new products and discovering new tastes.”

Launched over four years ago, Crabbie’s Alcoholic Ginger Beer revitalised the RTD category and continues to grow. In April, brand owner Halewood International launched two new flavours, Raspberry Alcoholic Ginger Beer and Strawberry & Lime Alcoholic Ginger Beer, also in 500ml bottles, which joined the Original and Spiced Orange flavours. Based on positive feedback among people aged 25 to 35, the products are aimed at bringing new consumers into the category and broadening the occasions for drinking Crabbie’s.

This summer, Halewood took the Crabbie’s brand in a new ginger-free direction with the launch of Cloudy Alcoholic Lemonade, exclusively in the on-trade. Made from natural lemons, it comes in a 330ml bottle rather than 500ml but still has an ABV of 4%.

Halewood’s director of innovation Richard Clark says it has been created to be enjoyed in different

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Drinks companies have been working hard to develop ready-to-drink bottled cocktails in the UK on-trade. While packaged cocktails and simple serves have been a success in the off-trade, it is proving a challenge in bars and pubs where consumers like to see cocktails mixed in front of them. New arrivals over the past 12 months include XB, a pre-mixed Sex on the Beach made with vodka, orange, cranberry, peach and grape, which comes in 750ml, 1.75-litre and three-litre bottles and 250ml cans. With its stylish retro white and red packaging, it is targeted at top-end clubs for serving over ice and promoted as “a taste of the French Riviera”. This summer saw the introduction of Ibiza Ice sparkling wine cocktails in bottles, in two variants with an ABV of 5.5% and no more than 44.4 calories per 100ml. Ibiza Ice White Isle blends lychee, lime, melon and sparkling wine while Sunset mixes the sparkling wine with pomegranate. Sparkling wine cocktails in 250ml cans are also being promoted to the on-trade by Accolade Wines, such as Sparkling White Peach Bellini and Sparkling Strawberry Bellini, both at 5.5% ABV. First launched two years ago, Nuba Cocktails have been a hit on airlines but, as part of a new partnership with distributor Bottle Green, the bottled RTDs are set for a national growth drive in the on-trade. Created by Vicky Novis of

occasions to the alcoholic ginger beers and appeal to new young consumers who may not have been attracted to the Crabbie’s range before. It is being promoted for drinking ice cold straight from the bottle because Halewood notes that this style of drinking is returning to popularity in the on-trade for fruit ciders and lagers as an alternative to over ice. “Consumer research indicated a real demand for this product, and our consumers expect the Crabbie’s brand to be daring and bold whilst retaining traditional and quality cues, such as with the launches of Crabbie’s Raspberry and Strawberry & Lime.” The brand is being supported through TV, trade and consumer press, Facebook and pointof-sale materials for the on-trade, including menu stands, posters and bar mats.

Picking up on the popularity of orange and apple as flavours among younger adult consumers, WKD added WKD Orange and WKD Green to its range in May, starting exclusively in Yates’s bars. However, alongside innovation in flavours and

Richard Hitchcock and Vicky Novis

Euphoria Cocktails, the range comprises Mai Tai, Cosmopolitan and Mojito. Bottle Green’s operations and marketing director, Richard Hitchcock, says: “Premixed cocktails are at the forefront of an upsurge in the ready-to-drink spirits sector. The market is predicted to grow tenfold over the next five years to be worth £500million if the current level of demand continues. Nuba Cocktails is ideally placed to benefit from this trend as it is a high-quality product and one which we believe will provide the on-trade and independents with immediate and ongoing commercial benefits.”

serves, Debs at WKD points out that it has also been important for RTDs to engage with social media and other technology. “The category is about flavours so innovation has played a key role but it’s also important how brand owners communicate with consumers.”

SHS has seized on “augmented reality”, where digital imagery can be revealed by looking at packaging or promotional materials through a smartphone. Using the Blippar app, consumers have been able to see moving imagery such as sharks bursting out of WKD-branded T-shirts.

The upcoming WKD SoundClash events at Cameo in Watford, Aura in Liverpool, Kelly’s in Portrush, Co Antrim, and Home in Lincoln are a partnership with music streaming service Spotify. Through Facebook, fans can choose the tracks they want played and see their names and pictures displayed on screens during the night. “For our consumers, their mobile phones and gadgets are fundamental parts of their lives so it’s very important for us as a brand to understand how to talk to this audience when they are out,” Debs adds.

mixology

Nick Fox, group trainer for Leelex, operator of Leeds bars such as Neon Cactus and Jake’s Bar, is inspired by Mexico

Young, fresh and vibrant We believe Cielo Blanco is Leeds’ first authentic Mexican restaurant. We were lucky enough to be taken over to Mexico for 10 days – purely for research purposes, of course. We had the opportunity to experience true Mexican cuisine from street stalls and indoor markets to a Michelin-star restaurant. Time was spent in Mexico City and Oaxaca. Seeing two ends of the spectrum of Mexico was extremely helpful in planning our new restaurant: the food for the chefs and, for me, tequila and mezcal.

The fellas at Ilegal Mezcal were nice enough to take us on a journey to the “factory” where they produce this wonderful liquid, which was educational, entertaining, drunk and very scary!

But that’s a story for another day. Experiencing at first hand the fields, agave, and production of mezcal gave me lots of motivation for the drinks menu I was about to write.

The menu is split into “Los Cincos Primeros” (meaning the top five). Mexico City boasted many fruit-juice bars and the range of fresh local produce was abundant. I felt the need for some “super juices” at the restaurant so bought some juicers and fresh fruit and veg from the market and started finding some tasty healthy combos. We sell five super juices with the option of a shot of wheatgrass. The best sellers are the Cleanser, with watermelon, pear, lemon and agave, and the Pick Me Up, with red pepper, blueberries, cucumber, grapes and pear.

There is a designated-driver section under the title “Conductor Designado”, but the real fun lies in the cocktail sections. We have some South American beauties – drinks that cover rum and cachaça – but the best sellers are under “Twisted Tradicional” which features five Margaritas twisted. My two favourites would be the Smoky White Rose which incorporates Ilegal Joven with rhubarb liqueur, lemon and agave plus a homemade smoked salt rim.

The next would be the Avocadorita: El Jimador Reposado tequila, triple sec, lime, agave and coriander, all blitzed up with some ripe avocado and laid in an Old Fashioned glass with homemade celery salt and sugar rim. It is a must try if you wish for something different. More best sellers are the Mezcal Mistico (the name of the Ilegal factory) and the Mighty Aphrodite, which is rosemary-infused añejo tequila, slowly stirred with Cocchi sweet vermouth and fig liqueur, with a touch of Noilly Prat dry for balance.

We also have a great range of 100% agave tequila on the back bar and are constantly looking for great new products. Tapatio 110 is the newest and, bringing a Tommy’s up into a new dimension. All of these drinks accompany our authentic Mexican cuisine very well. Cielo Blanco is still very much a “blanco”: young, fresh and vibrant. We are looking forward to seeing how we age.

Mixologists’ corner Frizzenti Mojito The team behind Italian sparkling wine Frizzenti are promoting cocktail serves to the on-trade.

Jameson McCree As autumn and winter approach, Pernod Ricard UK is promoting seasonal recipes for its brands.

35ml Limoncello 20ml Lemon juice 20ml Lime juice 25ml Sugar syrup 5 mint leaves Top with 75ml Frizzenti

40ml Jameson Irish whiskey 10ml Raspberry puree 10ml Lemon juice 10ml Simple syrup 10ml Raspberry liqueur 60ml Cranberry juice

Add all ingredients to a highball glass with cubed ice, stir well and top with crushed ice and a sprig of mint.

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Shake ingredients with ice and pour into a highball filled with crushed ice.

Garnish with raspberries and a mint leaf.

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Ryu Okada of Sussex-based mobile bar company Kampai Cocktails has won a competition that highlighted the mixability of sake. For his Nadeshiko Martini (pictured), he combined Sho Chiku Shirakabegura Kimoto junmai sake with prosecco, home-made rhubarb syrup and a dash of rhubarb bitters plus a garnish of a sprinkle of cinnamon.The Sake Shake-Up Champion was voted for by members of the audience attending Taste Japan at the Hyper Japan event at Earls Court, London.

Recipe at www.barmagazine.co.uk.

The glamorous new late-night Vega Lounge at Manchester’s gaming destination Manchester235 is serving up theatrical drinks devised by bar consultancy Escapade. Sharing cocktails are delivered in a safe with a working lock and (fake) TNT explosives on the side lit by sparklers.

Called the Vega Vaults (pictured), they contain drinks such as a rum punch, a twisted Woo Woo, a Mojito lengthened with apple juice and lemonade, or the Illusion – Bacardi white rum, Midori, blue curaçao and pineapple juice.

Alongside classic and disco drinks, a list of Martini-style cocktails includes the Poker Face, mixing lychee vodka, elderflower and rose petal infusions and lemon juice, topped with a fruit foam, served as a pair on a playing card.

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gin

Taste test: gin Three of Scotland’s top bartenders led a blind taste test to find the best gins for a great G&T and Martini

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ith many new gins coming onto the market, the choice of house pour is becoming increasingly challenging. Angus Russell, premium brands buyer at independent trade drinks merchant Inverarity Morton, believes a house-pouring gin needs to be able to make both a great G&T and a great Martini. With this is mind, he brought together three leading mixologists from Scotland for a blind tasting at The Finnieston in Glasgow, sampling 10

Sipsmith London Dry Gin (41.6% ABV) With its complex, earthy notes and a dry lingering bitter finish, Sipsmith shone through mixed with tonic and lime and, according to Dean, was “unusually gingery, strong and very refreshing” as a G&T. With juniper leading, it was judged “perfect” for a Martini, ideal for making with Noilly Prat and an olive garnish.

Tanqueray London Dry Gin (47.3%) Recognised as a juniper-heavy classic London Dry Gin, Tanqueray was very well balanced in a G&T. It scored incredibly highly for making a well-balanced Dry Martini. “Full marks, this is perfect in every way,” Dean said.

different gins retailing between £14 and £21.

The tasters were from leading bars in Glasgow: Dean Evans from The Finnieston, David Smillie from Booly Mardy’s and Scott Ingram of Blythswood Square. They were joined by someone from outside of the trade, Lauren Stewart of Saltmarket Design which designed the trophy.

They tasted the gins neat, scoring them on the nose and taste, and then mixed them with Schweppes Tonic, fresh lime and ice, marking them on general taste, presence of there was a good balance between the gin and the vermouth, but all four said the lemon garnish overpowered the drink. “This is brilliant,” Dean said. “The vermouth is up front but the gin comes through.”

Portobello Road Gin (42% ABV) The light, floral character of Portobello Road No 171 London Dry Gin, with notes of violet and a sweet fruity finish, made for a refreshing G&T, although Fentimans tonic was suggested as its botanicals would complement the floral notes. It was good in a Martini, especially with a lemon twist, but would work better with less vermouth.

Martin Miller’s (40% ABV) With notes of cucumber, Martin Miller’s was “fresh” and “zesty”, making for a “very refreshing” G&T that would be “perfect on a summer’s day”. The cucumber came through well in a Martini but views varied on the 5:1 ratio.

Scott said it was “a great balance, the ratio is spot on”.

Broker’s Gin (40% ABV) Savoury, dry notes came through in Broker’s London Dry Gin, with notes of spice such as coriander.

It was “complex and refreshing”, “rounded and elegant” and “light and zesty” in a G&T, singled out as Dean’s favourite for the classic serve. It fared less well in the Martini and, although Dean enjoyed it, he said the style of vermouth and the ratio were wrong.

Hayman’s London Dry Gin (40% ABV) With spicy notes, Hayman’s was judged to be a classic dry “honest” gin. It worked well in a G&T, with its “subtle, floral, woody” character coming through. In a Martini,

Edinburgh Gin (43% ABV) The nutmeg botanical came through strongly alongside notes of spice and dried fruit.

It still came through strongly in a G&T which was “light and

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gin with the tonic, and mixability with the lime. Finally, the gins were used with Martini Extra Dry vermouth for a Dry Martini – with a ratio of 5 to 1 – plus a lemon twist, with scoring on how the gin stood up to dilution and the presence of vermouth.

While all the gins were highly rated, Sipsmith and Tanqueray were in joint first place, judged the best house pours for the G&T and Martini recipes used in the tasting. They are listed below in order of preference. refreshing” but also “not a traditional G&T”.

The nutmeg and spice leant the gin to being a “festive” Martini, but without a lemon garnish, although Dean felt “festive flavours and vermouth do not match”.

Caorunn Gin (41.8% ABV) This Scottish gin came across as dry and buttery but with a classic feel. “It smells quite like whisky, a malty aroma,” Dave said. It was light and “tropical” in a G&T but was a little overpowered by the tonic, with a lemon garnish suggested as an alternative.

It came across as a little bitter in a Martini with suggestions of using less vermouth and an olive garnish.

SW4 London Dry Gin (40% ABV) Judged easy to drink, fruity and light, SW4 was judged to be heavy on tonic and lime in a G&T and in need of less vermouth in an even drier Martini. “It’s really zesty and refreshing – it tastes like sunshine,” Scott said.

Plymouth Gin (41.2% ABV) With its complex character, Plymouth Gin offered notes of spice and fruitiness with a long dry finish.Views varied on its use in a G&T, ranging from refreshing and enjoyable to the gin clashing with the tonic. For a Martini, it was judged to need less vermouth because of its lightness, with one bartender recommending a grapefruit garnish.

show preview

Cocktails in the City

Luca Missaglia presents Nikka Perfect Serve

Boutique call A preview of this year’s Boutique Bar Show in London

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eading bartenders will share insights and knowledge as part of a packed programme of events and experiences at this year’s Boutique Bar Show in London. Sessions will bring in teams from bars such as the Rivoli Bar at The Ritz, Opium in Chinatown and Hawksmoor alongside the final of the Masters of Maraschino cocktail competition and other features aimed at bar owners and bartenders.

The annual show takes place on September 24 and 25, bringing new and interesting spirits, liqueurs and beers under

Masters of Maraschino The Boutique Bar Show will host the final of the Masters of Maraschino competition, organised each year to find the best new serves for Luxardo Maraschino liqueur. On September 24, representatives of the UK Bartenders Guild and Matteo Luxardo from Luxardo will decide the winner of the top prize of a visit to the scenic home of Luxardo in Torreglia, Italy, plus a vintage bottle of Luxardo Maraschino.

Entries needed to be submitted by September 1 to Su-Lin Ong at sulinong@slo-london. co.uk.

40| www.barmagazine.co.uk

one roof for bar staff to learn about and sample. This year, the exhibition will be in a new location in Victoria House in Bloomsbury Square.

New features for this year include the Craft Distillers Village, hosted by the newly formed Craft Distillers Alliance. This offers a chance to discover artisan products from around the world including whiskies from Taiwan, Australia and Texas.

Throughout the day, the team from Hawksmoor in Spitalfields will offer cocktails under the banner of “Breakfast drinks to forty winks”, including their take on “anti-fogmatics”, the reviving concoctions for sipping before 11am recommended by the Savoy’s legendary 1920s head bartender, Harry Craddock.

Luis Simoes and his team will take visitors through what has been happening at the Rivoli Bar at the Ritz in London after he took over as bar manager nearly two years ago. Tasked with restoring it to one of the world’s leading bars, they have revived the cocktail offering and worked on perfecting many of the classic cocktails such as The Manhattan.

Luca Missaglia, bar manager at Quo Vadis in London, will present a session on Japanese whisky and the “omakase” concept of entrusting the bartender to choose a drink based on the individual customer and the moment. He won the UK final of the Nikka Perfect Serve competition thanks to his service skills and his cocktail, 3 Million Dollars, mixing Nikka Pure Malt Black with Campari, Cynar and absinthe.

Intimate bartender sessions on cocktail, syrup and tonic creations will be run over

The day after Boutique Bar Show, Victoria House Basement Block will be transformed into Cocktails in the City – a showcase of 30 of London’s best bars, aimed at consumers. With over 1,000 people expected, it is the first time the event has been held in London after its success in Manchester, Edinburgh, Leeds and Bristol. Each event hosts the cities’ top bars partnered by leading UK spirit brands to provide visitors with an interactive cocktail-making experience allowing them to learn more about the art of cocktails, discover drinks brands and learn more about the bars in their area.

The ticketed event, from 6pm on September 26, will bring together the likes of The Ritz’s Rivoli Bar, Harvey Nichols Fifth Floor Champagne Bar, Hawksmoor in Spitalfields, MeatLiquor, Off Broadway, The Lost Angel, Old Bengal Bar, Bam Bou, Wahaca, The Club at The Ivy, The Rum Kitchen and London Cocktail Club.Visit www. cocktailsinthecity.co.uk.

the two days by the team from Opium in Chinatown, which was opened at the end of last year by Eric Yu with bartender and consultant Dré Masso. Under the stewardship of Esther Medina Cuesta, they will be recreating the bartender’s table that is on the top floor of the venue.

Planning is under way on The Fourth Space – a “top secret” work in progress between drinks consultancy Soulshakers and Bespoke Barware, the designer and supplier of innovative and unusual drinking vessels.

Details of the drinks brands being showcased at the show can be found at www.boutiquebarshow.com. New products being introduced in the UK will include John E Fitzgerald Larceny Bourbon, which was launched in the US last year by Heaven Hill Distilleries. It is a wheated bourbon at 46% ABV. It is part of the portfolio of distributor Eaux de Vie which will present other products including premium pisco Capel from Chile.

The show is open from 11am to 5pm both days. Register for free at www. boutiquebarshow.com.

Toorank UK Ltd Tel: 01865 858918 | Email: info.tuk@toorank.com | www.drinkaware.co.uk

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Lathams new flooring range: looking ‘aged’, but in a good way Contemporary new range bolsters its solid and engineered Bausen flooring portfolio

J

ames Latham has bolstered its already extensive solid and engineered Bausen flooring portfolio with the addition of 1757, a contemporary range of “aged” oak engineered boards with broken edges, a distressed top layer and no bevel.

As architects and interior designers in both the commercial and residential sectors look for a real wood flooring option that delivers an instant sense of history and “aged charm” to their projects, 1757 offers the perfect solution.

Evocative of old reclaimed floors found in classical French chateaux, the 1757 range is naturally distressed and every board is hand finished, so that each one is completely unique.

Incorporating a generous 6mm wear layer, the 1757 collection comprises five different designs; Charente, which is hand carved and oiled, supplied in 18 x 220mm; Amboise, which is saw marked, water marked, white washed and oiled and also supplied in 18 x 220mm; Dijon, incorporating a stressed face and edges which is gold stained and supplied in 18 x 190mm; Pontoise Noir, boasting a distressed face and edges which is then smoked and oiled, supplied in 18 x 190mm; and Limoges, which offers a distressed face and edges and is oiled and finished in natural white matt, also supplied in 18 x 190mm. In addition, the Limoges, Pontoise Noir and Dijon ranges are all FSC certified.

James Latham director Andy Duffin commented: “Reaction from the market to this new range of flooring has already been

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extremely positive and we’ve had particular interest from the shopfitting and hospitality sectors.

“The quality and finish of this premiergrade flooring is exceptional and thoroughly convincing. Once fitted, a 1757 floor will look as if it has been down for years, adding instant charm and character to any project either in a commercial or residential setting.”

The 1757 range is now available directly from stock at all nine of James Latham’s panel distribution

sites. As well as “on-the-ground” technical expertise from Latham’s fully trained staff, the company also has a specialist Freephone helpline which customers can call for additional information and advice on flooring matters on 0800 917 7056.

James Latham also has a new dedicated website for its range of flooring at www.bausen.co.uk.

flooring

Crazy Bear

Strada Lucia flooring from Ted Todd

Stepping out From hardwoods and carpet to vinyl and mosaics, bar and club designers are turning to a growing variety of options for flooring

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ustomers expect to be impressed as soon as they step inside a bar or club, points out Hannah Harper, European concept designer for hospitality at flooring specialist Interface. “Flooring doesn’t merely serve a practical purpose in bar and restaurant interiors. It marks the beginning of a sensory experience for the guest – from the moment they walk through the door – and provides the ideal canvas for innovative and engaging design. First impressions count and if you

Interface carpet tiles

want to achieve an interior with the wow factor then it’s important not to overlook the detail, starting quite literally from the ground up.”

For Interface, the solution is modular flooring that allows designers to mix formats, textures, colours and patterns, differentiating specific areas or adding colour accents. The company’s latest products include Planks, narrow rectangular carpet tiles that can be combined in different ways for creative installations.

“It’s important to work with products that provide the scope for originality and enable you to create a unique look which reflects the bar’s identity and appeal,” Hannah adds.

Carpet has been making a comeback in bars and clubs, with hard-wearing weaves that match the luxurious interiors of late-night venues. Ege, the Danish-based manufacturer of textile flooring, has been increasingly specified by designers because of its striking designs. As part of Gatecrasher’s refurbishment of the former Area nightclub in Watford into Cameo earlier this year, carpet was central to the design of one of the new rooms, BoutiQ. Designer Matt Rawlinson of Raw Design incorporated a striking skull-patterned carpet from Ege on the walls which flows down onto the seating and floor.

“Contrasting with the hardwood and tiled flooring, the carpet has a fantastic impact on the acoustics of the space,” Matt says.

Victorian Woodworks worked with the Crazy Bear Group to specify floors that complemented the many leather interiors throughout the Crazy Bear hotel and bar in Beaconsfield, Buckinghamshire. Hand-textured wide planks from the Nautilus Collection and Sabrewing from The Empress Collection – an opulent burnt oak in a traditional Chantilly design – were installed in the dining areas. Movement and texture were achieved from hand-sanding by Victorian Woodworks’ skilled craftsmen.

The hunting lodge meeting room, with mounted animal trophies and a buffaloleather table, was clad from floor to ceiling in Krater, a reclaimed oak plank from The Amphora Collection with a beautiful weathered open grain texture.

Hardwood flooring continues to be chosen by designers for bar and club interiors, attracted by the variety of natural textures and tones available. Timber flooring plays a key part in the bright, open interiors at Wild Lime Bar & Kitchen, the new concept from the Bramwell Pub Company.

With sites in Southampon, Reading and Banbury in Oxfordshire, the naturally light flooring was supplied by Havwoods, a specialist in solid wood, reclaimed wood and engineered wood flooring.

At another new bar, The Alchemist in Trinity Leeds, Living Ventures chief executive Tim Bacon and in-house designer Natalie Waldron opted for oak parquet that has been “double fumed”, giving it a natural deep brown colouring. It was supplied by Ted Todd, a specialist in premium-quality hardwood floors. It continues to add new ranges such as Strada, which are 20mm engineered FSC-certified European oak boards re-finished with a 12-coat lacquer finish. It is available in 10 colours, ranging from cool, crisp whites and greys through to a contemporary gun-metal grey and unique dual tone black.

One of the newest flooring ranges from Victorian Woodworks is the contemporary Nautilus Collection, crafted in England from wide oak planks and enhanced by a brushed effect. The collection takes its name from seashells, with rare and unusual colours such as Cyphoma, with a mix of moody www.barmagazine.co.uk |43

flooring Ege carpets at Cameo

Solus Ceramics at Tozi

WV1 Bar & Restaurant

greys and rich earthy browns, and Velutina, which combines cool sand tones with silvergrey accents. “The leisure marketplace is always striving to present new and cuttingedge design themes to attract customers,” says Steve Payne, general manager at Victorian Woodworks. “This coupled to a need to use sustainable materials is driving the popularity of our reclaimed floors and reclaimed wall cladding in this sector. All our reclaimed floors and walls are available in a choice of textures from organic weathered to subtle hand-sanded surfaces. Bespoke colours can be produced to work with branding and bespoke interiors.”

Victorian Woodworks has supplied reclaimed oak and pine floors to bars, pubs, clubs and restaurants throughout the UK such as Drake & Morgan Group’s London bars The Refinery, The Folly and The Anthologist. For Inventive Leisure’s Revolution bars, the company has supplied reclaimed jarrah while The Crazy Bear Group has used Krater organic reclaimed oak at its hotel in Beaconsfield,

Truman from New Ravenna Mosaics

44| www.barmagazine.co.uk

Buckinghamshire (see panel).

Drake & Morgan’s managing director Jillian MacLean and their designers, Fusion Design & Architecture, have also realised the potential of tiles for creating striking flooring. At the group’s newest bar, The Happenstance near St Paul’s in the City of London, a modern chevron floor pattern has been created using three colours of cut tiles from Solus Ceramics’ Synergy range.

At another Drake & Morgan bar, The Drift, tiling from Solus Ceramics was used to create a motif that runs across the floors and onto the walls and counter. More than 200 square metres of a bespoke designed round mosaic from its Ceramic Balance range were used in colours of white, grey and black to produce the pattern. Bespoke tiles were also used to enhance the stylish interiors by B3 Designers at Italian restaurant and bar Tozi, which opened in Victoria, London, earlier this year. The floor area around the bar is highlighted with hexagon-shaped glass mosaics from Solus Ceramics’ Matte Glass range.

With classic parquet designs being revived by interior designers, New Ravenna Mosaics has introduced a new glass mosaic as part of its Parquet collection. Creative director Sara Baldwin has taken inspiration from the Versailles Palace near Paris for the Truman pattern, which features mahogany browns entwined with glossy bronze hues, creating a classic tortoiseshell design. “I realised that parquet flooring in wood is a classic form that would lend itself beautifully to stone and glass,” Sara explains. “Our materials have natural striations that are only enhanced by the process of reassembling the geometric pieces.” Along with the other three patterns called Newman, Rubrick and Marshall, the Parquet collection is inspired by 17th-century parquetry wooden floors.

Through designers such as Sara, historic designs and materials are being reinvented to add to the variety of options for creating floors that are not just for walking on.

Luxury vinyl flooring has been used at Wolverhampton Wanderers grounds in the North Bank supporters’ bar and WV1 Bar & Restaurant in the Stan Cullis Stand. WV1 is a hospitality area, playing host to hundreds of guests on match days, as well as a bar and restaurant for the public and an events space.

With a modern New York loft-style interior by design company AFL, it was completed with 11,700 square feet of flooring from vinyl flooring designers and manufacturers Moduleo. Paul Lakin, head of commercial affairs for Wolverhampton Wanderers Football Club, says: “We chose our flooring from Moduleo’s Transform range, as this was created specifically for commercial use.

We selected the Montreal Oak finish for the main bar and restaurant, with circulation routes finished in Classic Oak to differentiate them from the rest of the space. We were impressed by the range of finishes available in the Moduleo range and, with a thicker-wear layer, the Transform range is extremely hardwearing and durable, making it ideal for both the North Bank supporters’ bar and WV1 Bar & Restaurant.”

The range’s polyurethane coating makes it extremely low-maintenance, easy to clean and moisture-proof, while it also provides good sound absorbency.

Nautilus from Victorian Woodworks

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Ted Todd launches unique programme for hardwood flooring design Leading hardwood flooring manufacturer takes bespoke design to a new level with Create

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elebrating 20 years in the industry, one of Europe’s leading hardwood flooring manufacturers,Ted Todd, is taking bespoke design to a new level with the launch of Create.

New to the hardwood flooring industry, Create is an innovative programme using CAD technology and provides designers with a simple solution to offer over 30,000 combinations of luxury hardwood flooring to meet the customer’s exact specifications.

The easy-to-use system is accessed via the website, www. tedtodd.co.uk, and offers a straightforward three-stage process.

Once the interior has been chosen, the designer picks from a huge selection of pattern choices constructed of three components – block, plank and square – and then there are 10 tone options to choose from for each component to complete the exclusive design.

Robert Walsh, Ted Todd’s founder and owner, said: “We’re always striving to give our customers the very best in product quality and design capability.

“Our 20 years as a leader in the industry is now further reflected in this innovative technology and we’re proud to be the first hardwood flooring producer to offer designers, architects and specifiers a solid yet simple solution to deliver unique, stunning and durable results.”

Designed and manufactured by Ted Todd experts, the intricate detail ensures the end product is 100% hardwood.

Each component is 15mm thick, making the floors suitable for commercial and domestic applications.

For further information: contact Vanessa on 01925 284 363 or Vanessa@tedtodd.co.uk or visit www.tedtodd.co.uk.

46| www.barmagazine.co.uk

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Solus Ceramics at Graze in Bath

Lights from Trainspotters at TGI Friday’s

Design inspiration A look ahead at the annual 100% Design exhibition, part of a packed calendar of events in September devoted to design

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Decorex A champagne bar created by leading restaurant and bar designer Martin Brudnizki (pictured) will be the centrepiece at the annual Decorex International design show this year. It promises to be a bar “with an alternative twist” but still providing a place to relax and network. Previous projects from Martin Brudnizki Design Studio include The Club at The Ivy, Scott’s and Corrigan’s Mayfair in London as well as Le Caprice in New York.

Decorex, running from September 22 to 25, is moving to a new London venue, Perks Field & The Orangery at Kensington Palace. Along with seminars featuring top designers, it provides a chance to source new products and ideas from some of the most prominent names in the design world alongside new talent. This year’s theme is the Silk Route that allowed silks, porcelain and other luxury goods to be introduced into Europe.

For more details and to register, visit www.decorex.com.

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he latest products and ideas for interior design are to be showcased this month at 100% Design, the international trade show that has been running since 1995.

Taking place at Earls Court in London from September 18 to 21, it covers all aspects of contemporary design, including hospitality interiors. As well as designers and design companies established in the UK, it features emerging brands and young designers and international pavilions.

Accessed through a 60-metre tunnel entrance, the show features a central bar, restaurant and auditorium, with a seminar programme running across the four days of the show. Speakers will include architect Richard Rogers and Italian furniture and lighting designer Giulio Cappellini.

The show saw over 1,000 new products launched in 2012, and this year will see more new collections and pieces unveiled, including brands and companies operating in the bar, restaurant, pub and club sector.

Lyndon Design is to unveil collaborative pieces with furniture designers Mark Gabbertas and David Fox, who has created a luxury dining collection named Okki.

Lyndon Design, which last year expanded its reach into the hospitality sector, is also launch a soft seating collection designed in-house. Alongside furniture, 100% also features fabrics and upholstery such as Glasgow-based upholstery manufacturer Andrew Muirhead.

Tektura, which designs and produces wall coverings used in hospitality spaces, will be showcasing its latest products, including deep embosses and on-trend prints and textures. Another favourite of hospitality designers is tile specialist

London Design Festival 100% Design and Decorex International are two of the design destinations for the annual London Design Festival which runs from September 14 to 22.

The programme is made up of over 300 events and exhibitions staged by hundreds of partner organisations across the design spectrum and from around the world.

Other major exhibitions linked to the festival include Designjunction where 150 world-class brands will exhibit within a 1960s sorting office in London’s West End from September 18 to 22. This year, it will include Lightjunction, a trade fair dedicated to high-end decorative lighting, developed with Cameron Peters Fine Lighting and featuring the likes of Trainspotters.

The festival also encompasses the Tent London and Superbrands London shows, presenting a vast and diverse range of furniture, lighting and interior products from 240 companies from 25 countries, including 40 global brands.

Both exhibitions take place at the Old Truman Brewery in Brick Lane, east London, alongside other design events, such as 100% Norway, from September 19 to 22.

Details of all these events via www. londondesignfestival.com.

Solus Ceramics which will be presenting ideas from its collections of over 60,000 porcelain, ceramic, glass, metal and natural stone products. Karndean Designflooring, which has supplied many bar, pub and club projects, will showcase its durable range of floor tiles and wood planks that replicate the look of natural materials such as wood and stone but with none of the practical drawbacks.

For details about all the exhibitors and show features, and to register for free, visit www.100percentdesign.co.uk.

club

September 2013

www.barmagazine.co.uk

A Bar magazine supplement

Northern lights Stunning LED lighting is at the heart of new Glasgow club The Sanctuary

Inside: lighting – disco soho – ministry of sound – technology

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The Sanctuary A stunning new look and lighting effects are helping to pull in the crowds at a new Glasgow club

A

fter taking over Glasgow’s former Boho Club at the end of last year, Chris Lessani and partner Gary MacCulloch completed a major redesign before relaunching it as The Sanctuary.The revamp of the 392-capacity venue in Dumbarton Road took nearly a month, with a stunning new interior devised by James Connor of design company Composed.

The original open-plan layout has been split into two rooms to create separate bar and club areas as well as a new-look VIP room. This now offers the flexilibity to open the bar by itself during the daytime, with its own entrance, and then open up the whole venue at night with the main entrance via the club area. The VIP room, which was developed with Diageo GB’s premium vodka Ciroc, is tucked away in the club space through a secret door, while booths round the dancefloor can be reserved. The newlook outside terrace features seating for up to 200 people, a log fire and TV screens for showing live sport.

Chris and Gary have created a goodquality food menu for the bar and terrace, served from midday to 8pm Friday to Sunday. The “Smoak’s Sanctuary BBQ” menu is supplied by Glasgow’s gourmet

barbecue specialist Smoak Food and features dishes such as a 12-hour hickory “smoaked” pulled pork shoulder in a lightly toasted brioche bun with pickled red onion, gherkins, coleslaw and dip. Meat is sourced from local farms and dry rubbed or brined overnight before being marinaded sous vide or smoked over hard woods for up to 14 hours.

Alongside beers on draught such as Budvar and Estrella Damm, The Sanctuary stocks an eclectic collection of bottled beers such as Weihenstephan Cristal and Heffe and Furstenburg premium lager from Germany as well as bigger brands such as Peroni Nastro Azzuro, Staropramen, Pacifico, Modelo Especial and Innis & Gunn.

Spirits such as J&B Rare whisky, Bacardi rum and Jack Daniel’s whiskey are available by the bottle.

The cocktails, priced from £4.50 upwards, are classics and twists such as a Victorian Mojito, made with Tanqueray Gin, fresh mint, sugar syrup and fresh lime, topped with apple juice. The luxury Lola Ciroc cocktail, at £8.95, combines Ciroc with St-Germain elderflower liqueur and pomegranate juice, topped with champagne.

One of the priorities for Chris and Gary was to install a spectacular lighting system that would dazzle the dancefloor and set the club apart from others in the area.

Having seen a particular domed LED lighting effect while in London, they brought in Aberdeen-based installers Blinding Light to work alongside the general fit-out team.

They specified 730 LD-5 LED domes from LED lighting specialist SGM for use on the club ceiling. Measuring just 80mm in outer diameter, up to 35 domes can be run

Where to find it 59 Dumbarton Road Glasgow G11 6PD Tel: 0141 334 0770 www.thesanctuaryglasgow.com

Who did it Design: Composed Contractor: LGC Construction Lighting installer: Blinding Light LED lighting: SGM Electronics: Kintronics Signage: DH Signs

Lighting effects over the DJ booth

in a single chain, under the command of a Madrix sound-activated effects generator and media server. Chris says: “Although we have operated bars in the past, this is our first nightclub enterprise so we are delighted that we have been able to create so much impact with these domes that we only needed to add four moving lights for the entire dancefloor.”

A series of aluminium composite panels, in gloss black and each measuring two metres by one metre, were laser cut so that the LD-5s would line up perfectly. “Rather than just have an effect running across the ceiling, we decided to wrap it down the wall behind the DJ box and then back in front so it looked like the DJ was floating in mid-air,” Chris explains. “The reflection off the gloss finish added to the effect.”

Being sound activated, the effect is further animated using the waveform from the music played by the DJ. The light jockey can choose circular effects pulsing from the centre as well as other effects, such as early-evening subtle fading or entire feature colour strobing. The LJ can also use scrolling text control with the Madrix or have chevron arrows zipping towards the DJ. “Once the hardware is installed, the only limit for effects is your own creativity and imagination,” says Blinding Light director Scott Cruickshank. The lighting effects have become a reason for visiting in themselves, Chris adds. “The LD-5s have received a great reaction, not only from our customers but from other club owners who have been dropping in to see what all the fuss is about.” www.barmagazine.co.uk |51

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club lighting

Design in Bloom New LED lighting at Ministry of Sound

Bright futures From decorative lighting to LED effects, clubs and bars are keeping ahead of the game

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he early days of disco were the inspiration for the latest venue from Charlie Gilkes and Duncan Stirling of Inception Group. Wellknown for innovative bar and club concepts in London such as the 1980s-themed Maggie’s in Chelsea and Bart’s speakeasy in Kensington, the pair wanted Disco Soho to evoke legendary 1970s Manhattan clubs like Studio 54 and Paradise Garage but with the latest in lighting technology.

They turned to the Sound Division Group, a specialist in sound, lighting and audiovisual soclutions in the bar and club sector.

“LED wasn’t even around back in the ‘70s but the way in which we have mixed it with beam and flower effects represents the Mini-Map from MilTec UK

idiom sympathetically,” says Sound Division’s managing director David Graham.

Created in the former site of Bureau in Soho, the new club showcases a cool and quirky interior, featuring entire walls of retro televisions beaming out music videos and iconic images of dancers from the disco era. Other walls are adorned by colourful rollerskates and nightlife memorabilia while the bar itself is mocked up to resemble a vintage fairground stall. To recall the days when air travel was still glamorous, guests are greeted on arrival by air stewardesses in a Pan Am-inspired lounge where they are issued with boarding passes before entering the main club space through an aeroplane door.

Design duo Limahl Asmall and Alex MacMaster have created a new collection of pendant lighting inspired by mid-century styles. Made to order with Scandinavian birch, the Bloom series glows and exposes the grain pattern as the light passes through and along the timber – creating particularly stunning effects if used in a group. Available in natural birch or red birch, they are finished with a protective satin lacquer, while bespoke finishes are available.

Sound Division looked at the best and most cost-effective way of highlighting a variety of features such as staircase balustrading, rear wall seating and bar bottle risers with large quantities of LED RGB ribbon tape. Over the main staircase, a series of 70 12-inch vinyl records are placed at different levels with the centres bored out and each fitted with a two-watt RGB X-Dome LED. All 70 LEDs can be individually controlled and programmed to create a vibrant lighting effect.

Inside the club itself is a 15-cell pigeonhole feature, with each cell containing a roller skate and fitted with its own RGB Pol 40 LED spot. Each is individually controlled and colour changed by the matrix driver to create infinite chases.

Another design highlight is a peacock sunrise fan, with 11 individually controlled LED strips in different lengths. It has been brought to life by 30 metres of Pixel Line LED RGB pixel strips, programmed with a number of eye-catching lighting scenes. The LED strips are housed behind a smoked glass mirror and are only visible once this feature is turned on.

To create the disco beam effects of 1970s clubs, four Chauvet Intimidator Q-Spot 250 compact moving spots have been positioned www.barmagazine.co.uk |53

club lighting above the dancefloor, along with a pair of Chauvet Obsession LED 2.0 Light Flowers — one under the arches in each of the lounges. Added to this is a Chauvet Megatrix LED Disco Light Effect and Hemisphere 5.1 centrepiece. In front of the disco-ball DJ booth is a ceiling feature comprising a cluster of further four-inch, six-inch and eight-inch static mirror balls. The beam effects are enhanced by a Martin Magnum 2500 haze machine and punctuated by a Pulsar Demon strobe.

For control, Sound Division specified a state-of-the-art ShowCAD Artist 512 Microsoft Windows-based show control software package, with fully configured 17-inch ELO touchscreen monitors to drive eight DMX universes. To have the house lighting integrated within the ShowCAD control environment, Sound Division deployed Anytronics Anyscene 23 Preset Programmable DMX Scene Recall Units — both inside the front door and at the DJ booth — powered by Anytronics dimmer packs. This also allows different scene settings for different periods through the evening. Duncan says: “Both Charlie and I wanted to create a venue that transcends the entire disco era, and the lighting was obviously a key element in this process.

Through the light installations and the efforts of the talented team at Sound Division, our new venue will truly bring the disco genre to those that witnessed it first time around and to those for whom it will be an entirely new experience.”

For bars and clubs wanting to create exciting visual effects without investing in expensive media server systems, a new solution has been developed by MilTec UK. The company, which manufactures and

Whisky Lounge Lights made from glass whisky decanters help to create a full whisky experience at the new destination Whisky Lounge at Hilton London Metropole in Edgware Road. The 22-cover bar, which stocks over 70 different whiskies, was created as part of the £6million transformation of the hotel’s lobby. The lights were designed by Aukett Fitzroy Robinson, which created the bar’s interior, and manufactured by R&S Robertson. The lighting designer on the project was GIA Equation.

54| www.barmagazine.co.uk

Soho Disco: peacock light and (below) illuminated disco skates

distributes professional audio and lighting products, has come up with Mini-Map which is a miniature LED screen controlled via DMX512 digital communication networks.

The 36-pixel screen measures 155mm square and is designed to be used in clusters to create unusual and interesting screen shapes. They can be effective when mounted in irregular patterns with spaces between them which creates a much more spacious effect than the total surface area of the screens themselves because the eye and brain fill in the spaces.

Also from MilTec UK is the 3DTube – clear tubes containing back-to-back LEDs for 360-degree operation. When suspended from a ceiling in a grid pattern, they can be programmed to give active lighting displays in three dimensions. “The effect is truly stunning yet they are easy to install and operate using the 3D programming software available on several popular systems,” adds MilTec UK’s pro sales manager Tony Bailey.

The latest LED lighting technology was used as part of Ministry of Sound’s annual upgrade earlier this year. For the first time, the super-club in south London invested in revolutionary XC-5 LED strobes from LED lighting specialist SGM. The venue’s production manager Chris Thoms placed the order for 10 units with SGM UK after seeing a dazzling demonstration at the 2012 Plasa Show in London. The strobes were installed in the venue’s two main club rooms, The Box and 103.

The focus of the annual upgrade was on reconfiguring 103, which is Ministry of Sound’s second dance room, next to The Box, deploying four strobes in 103 and six in the main club. “We wanted to bring the clubbing experience in 103 in line with that of the main room and create a party atmosphere,” Chris explains. “At the same time we needed an adaptable space that we could put a headline act in.”

The lower-energy demands of LED were also appealing. “Having come from a club background, strobes are de rigueur,” Chris says. “However, at Ministry of Sound, we are quite limited on power and have only three phases of 200A to run the whole club — and conventional moving heads and strobes draw a lot of power. These seemed an ideal solution.” He was initially intrigued that so much brightness could be generated from an LED source. “I realised we could use them in multiples without having to worry about gels and colour filters as you would with conventionals. There is nothing else that competes with them — they are brilliant. With these RGBW strobes it means we can achieve looks we simply couldn’t get before.”

The combination of weight, size and power advantages have enabled Chris to specify more than he would have thought possible. “These have been easy to install on flown motorised trusses — four facing towards the centre of the dancefloor and two rear facing in the Box, with the remaining four in 103.” In addition to the strobes, Ministry of Sound has also reconfigured some of the spaces such as the VIP Room, beefed up the sound including purchasing a new digital console and installed CO2 cannons. “This has been a substantial investment designed to keep us ahead of the game and the SGM strobes are an important part of the overall refit,” Chris says.

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technology

If the app fits As Bar magazine launches its new app, we look at some of the latest uses for smartphones and tablets for clubs and bars

A

s smartphones and tablets become part of everyone’s everyday lives, new technology is making it easier for club and bar operators to use them in outlets.

Hospitality technology specialist Zonal, best known for its epos solutions, has been developing web-based platforms for marketing, boosted by its acquisition of digital marketing technology company TXD. Its iZone platform, incorporates a variety of self-service marketing, loyalty and reservation tools and is fully integrated with the company’s Aztec epos system. “iZone is all about connectedness and can be used by operators to help develop a very complex understanding of their customers,” says Olivia FitzGerald, director of web and mobile solutions at Zonal.

A new application on the iZone Platform – iServe – allows operators to convert any iOS mobile device into a hand-held terminal.

As orders are taken at the table, they are processed at the till point, helping to save time and be more efficient.

A new point-of-sale app for iPads has been launched by Robin Knox and Paul Walton, who both worked in the nightclub sector.

Called iPos, it operates off a venue’s wifi networking and needs only a cash drawer stand and printer. Even if the internet connection goes down, it allows for sharing of information between terminals, product

syncing and remote printing. “We think it is easier to use, that it will help with stock control and up-selling,” Paul says. “Our system will not need servers as it will be based in the Cloud and will be less likely to crash.”

It has been trialled in a number of bars, mainly in Edinburgh such as The Meadow Bar in Newington, and is now available through Apple’s App Store. Knox adds: “There are several payment companies which produce plug-in devices so the iPad and iPhone can accept card payments. The difference is that, while they are payment solutions and ideal for micro merchants, ours is a fully blown epos system with all of

iServe from Zonal

the functions you would expect. It also has a Cloud-based dashboard showing in-depth reporting and analytics as well as stock management.”

Bar magazine Bar magazine has launched an app for smartphones and tablets, allowing the monthly print publication to be read via a table and also providing a continous feed of news and articles about the industry, new venues and cocktails. The app is available via the App Store and Newsstand for iPhone and iPad and Google Play for Android. It has been developed by TheAppsWorks which specialises in making sophisticated but affordable iPhone, iPad and Android apps for local businesses including bars, pubs, clubs and restaurants.

The Buggle A new app has been designed to make it possible for people to find out what music is being played in bars and clubs in real time. The Buggle allows them to listen to music through proprietary hardware called The Buggle Box which sits within DJ booths. Initially launching in Shoreditch, London, the app displays participating clubs and bars as pins on a map. Users tap on the pins to listen to what music is being played. They can filter the selection according to music genre, using Last.fm’s song-recognition technology to sort tracks into eight categories. People can share their chosen venue, including an audio clip, across Facebook, Twitter, email and SMS. The Buggle was developed by digital specialist Sarah Buggle and agency Collective London and is available for free for iPhone via the App Store.

Grapevine City

Robin Knox and Paul Walton with iPos

Launched earlier this year, Grapevine City helps bars, pubs and clubs to promote themselves to consumers, including drinks offers, music listings, opening times, photos and location. It features 13 cities, with about 1,000 venues. It takes information from a venue’s website, Facebook and Twitter pages and then the owner or management are sent login details so they can then edit the pages ongoing. It can also list information for individual days of the week. Grapevine City was developed by a team of ex-venue owners, bartenders, DJs and consultants and is available for free for iPhone, Blackberry and Android. www.barmagazine.co.uk |57

In.Dependent

Are you reading your own copy of in.Design or a colleagues?

Did you know you can subscribe – for free – to have your own copy delivered every month?

in.Design is a monthly interior design professional journal, profiling leading designers and interviewing experts, keeping our readers updated on the latest news and trends. Featuring inspirational project stories and showcasing products from the best suppliers, in.Design is an essential source of information for people who are passionate about design.

Contact us now with news and other content editor@indesignmagazine.co.uk or if you’d like to discuss advertising in in.Design contact jamie@indesignmagazine.co.uk Phone us on 01795 509 111

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Big Ben Themes has been established as a supplier of themed décor to the bar trade for over 30 years. Their new products this year include an enlarged range of giant sports- and music-themed props ideal as special features or to complement normal-sized décor in sports bars, rock ‘n’ roll or Americana-themed bars and restaurants.

Catalogues are available on request. Big Ben Themes is based near York.Visit www.bigbenthemes.com.

To make its 40th anniversary, Rational is offering the prize of an £8,000 six-grid SelfCookingCenter whitefficiency. Everyone attending a Rational CookingLive event between June and November 2013 will be entered into a free prize draw.

Baking a celebration cake in a SelfCookingCenter whitefficiency is as easy as pie: just select “baking” and the degree of browning required, and the combi steamer does the rest, monitoring humidity levels to provide the perfect baking environment.Call 0800 389 2944 or visit www.rational-UK.com.

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Samsung has launched a manual version of its SnackMate light-duty commercial microwave oven.

With a power rating of 1,100 watts, it is an entry-level unit ideal for a wide variety of lower-volume sites such as bars and cafés and is very competitively priced.

The microwave oven, model number CM1099, features two dials, for power and time. Five power settings and a timer range of 30 minutes give operators complete control.

Call 0845 146 2604 or visit www.samsung.com/uk/professional/ microwave.

Williams Refrigeration will showcase its complete solution for “Grab & Go” refrigeration applications on stand M307 at Lunch! 2013 at London’s Business Design Centre on September 26 and 27. It will include front-ofhouse display refrigeration, such as the latest Gem Sandwich Chiller, Gem Pastry Chiller and the popular Gem Multideck series, as well as undercounter refrigeration for back-of-house storage. The “Grab & Go” range combines aesthetics with functionality, maximising the display area and appeal with high-performance delivery.Visit www. williams-refrigeration.co.uk.

Design at Knightsbridge craftsmanship selected for top Manchester hotel Seating and tables by Yorkshire-based Design at Knightsbridge have travelled across the Pennines to be installed in Manchester’s Lowry Hotel as part of a complete renovation of the bar and restaurant.

At the heart of the revitalised Chapel Wharf area on the border between Manchester and Salford, Rocco Forte Hotels’ Lowry was the first five-star hotel in Greater Manchester and presents an elegant façade, with a dramatic frontage in curved glass enhancing its airy interior.

Furnishings for the refurbished bar and restaurant were selected personally by Olga Polizzi, Rocco Forte Hotels’ director of design.

The Knightsbridge team also worked alongside the Lowry’s in-house designer Tim Young and general manager Peter Kienast in the careful selection of products, fabrics and finishes.

The contract included the supply and placement of armchairs, desk and club chairs from the Lucia range (pictured), which Design at Knightsbridge has just extended with a new selection of stools and tables. Simple, clean lines are complemented by subtle retroreferences throughout the collection, which features a refreshing mix of timber and wire frames.

The Lowry’s Lucia seating has been teamed with Harvey tables topped with stylish black smoked glass. Completing the smart look is Kvadrat upholstery in charcoal, offset by flashes of topstitched detailing in supple turquoise leather. Both the Lucia and Harvey collections are exclusive to Design at Knightsbridge, having been created for the company by consultant designer James A Wright.

Knightsbridge craftsmen were also commissioned to completely

refurbish the existing settees and high stools in the hotel bar and to re-cover the upright dining chairs in the restaurant.

All the restoration work was carried out at the Knightsbridge factory in Bradford, where the Lucia and Harvey ranges are also manufactured using traditional methods. Timber is from renewable sources and the wire under-frames are produced in the UK. The company further demonstrates its commitment to sustainability through FSC, PEFC and FISP certification, ISO 14001:2004 accreditation for its environmental management system and BS EN ISO 9001:2008 quality management accreditation.

A dedicated sales division and supporting website are the global gateway to all Design at Knightsbridge collections of seating, tables and occasional furniture for the hospitality and corporate sectors.

Call 01274 731900 or visit www.design-at-knightsbridge.co.uk. www.barmagazine.co.uk |61

With Stalbridge, our relationship is the contract

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Does your venue need a facelift before christmas?

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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.

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Connections ALCOHOLIC BEVERAGES 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

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

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

Kai Design Ltd Unit B2, 1B Mentmore Terrace, Ment House, London Fields, London, E8 3DQ T: 0203 638 3473 M: 0780 063 4691 W: www.kaidesign.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

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

Socket Mobile T: 07787112109 E: emea@socketmobile.com W: www.socketmobile.com Tevalis Limited 32 Metro Centre, Dwight Road, Watford, Herts, WD18 9SB T: +44 (0)1923 294446 E: info@tevalis.com W: www.tevalis.com Twitter: tevalis_epos

BALLOONS, BUNTING & FLAGS 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

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

iControl Hospitality Ltd Amberside, Wood Lane, Hemel Hempstead, Hertforshire, HP2 4TP T: 0330 010 1000 T: 0800 6122 868 F: 03300101001 E: info@icontrolepos.com W: www.icontrolepos.com

AUDIO VISUAL

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INSURANCE

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

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

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 MiniFridge.co.uk Midland House, Wharf Road, Stratford upon Avon, Warwickshire, CV37 0AD T: 0845 527 1385 E: sales@minifridge.co.uk W: www.minifridge.co.uk

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

Junckers T: 01376 534700 F: 01376 514401 E: sales@junckers.co.uk W: www.junckers.co.uk Atkinson & Kirby T: Ormskirk 01695 573234, T: London 0208 577 1100, E: sales@akirby.co.uk W: www.akirby.co.uk

BESPOKE DIGITAL WALLPAPER

Forrest & Jones 517 Garstang Road, Broughton, Preston, Lancashire, PR3 5JA T: 0845 370 0134 E: info@featherandjones.com W: www.featherandjones.com

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

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 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

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

Aurora Multimedia Ltd T: 020 7183 1593 E: info@aurora-multimedia.co.uk W: www.aurora-multimedia.co.uk

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

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OUTDOOR SOLUTIONS Indigo Awnings Ltd Sales & Adminisration Bryn Bellen, Bryn Road Mold, CH7 5DE W: www.indigoawnings.co.uk

SIGNAGE

FURNITURE Agua Fabrics Ltd Hyde House, The Hyde, London, NW9 6LH T: +44 208 205 0050 F: +44 208 205 0660 E:lisa@aguafabrics.com W:www.aguafabrics.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

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

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

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 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

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

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diary

bar

Mixing it up >>

£7,000 for the National Brain Appeal in memory of drinks writer Alan Lodge who died suddenly aged 29 from a brain haemorrhage.

If you have £2,013 to spare, why not enjoy a Louis XIII cognac experience at The Bar at The Dorchester in London.

To celebrate the launch of Rémy Martin’s Louis XIII Rare Cask 42.6 cognac, the bar is offering a “flight” tray featuring the new expression plus Louis XIII, Louis XIII Black Pearl and Louis XIII Rare Cask 43.8. Guests who order the flight are greeted and served by Giuliano Morandin, The Bar’s manager for over 30 years, and are also invited to Cognac to visit the House of Rémy Martin.

Global rum ambassador Ian Burrell is living up to his job title with his project to create a Rumshack pop-up bar and new rum cocktail on all seven continents. The 777 World Tour, sponsored by cream of coconut Coco Reál, has taken him to Antarctica, Hong Kong RumFest, the Diplomático Rum World Cocktail Tour competition final in Venezuela, Tales of the Cocktail in New Orleans and, last month, the Mauritius Rum Festival.

This month, he is heading to Australia before setting up the Rumshack in October at UK RumFest, the annual London event he founded.

One of this summer’s highlights was the Vestal

66| www.barmagazine.co.uk

Voyage – a trip on the Regent’s Canal in London while enjoying cocktails. The Polish vodka’s owner, William Borrell, created the “popup” in his former home, a house boat called the Disco Volante (named after the ship of James Bond villain Largo).

Our trip was the perfect way to celebrate a friend’s birthday, with bartender Tom drawing on a surprisingly eclectic back-bar collection to make bespoke cocktails for each of the guests.

Ice is one of the most important ingredients in making drinks, but an alternative comes in the form of Teroforma Whisky Stones from the US. Available from the likes of Master of Malt, they are solid hand-crafted cubes of soapstone made in Vermont which chill spirits without diluting or overcooling them. The stones are non-porous and add no flavour or odour.

Congratulations to a team of drinks journalists who completed a half-marathon on Islay, supported by whisky maker Ardbeg.

Setting themselves a target of £3,000, they raised over

Floridita bar in Soho, London, normally resonates to the sexy Latin rhythms of salsa and Cuban music. However, customers were taken aback to see the venue’s stage taken by a group of English chaps dressed in traditional sailor costumes singing sea shanties. The Exmouth Shanty Men – described as the “original buoy band” – helped to celebrate Black Tot Day, the anniversary of the end of Royal Navy rum rations.

Thanks to Pusser’s Rum, we enjoyed delicious Painkillers while the lads sang about losing everything “all for my jolly, jolly grog”.

The new craze for cocktails this summer was edible insects. Last month, popup restaurant Eat Ento in London paired insect canapés with Grey Goose cocktails.

But London’s four Adventure Bars have gone all the way by adding Cricket Soup to their menu: a cocktail made with gin, vermouth, Aperol, lime juice, ginger ale, mint leaves, mixed fruit and mineral water – plus a dried edible (lightly seasoned) cricket as garnish on top.

Mark Ludmon checks out Rome’s cocktail scene

F

rom Salvatore Calabrese and Peter Dorelli to young stars such as Simone Caporale at London’s Artestian Bar, some of the best bartenders in the UK come from Italy. So, when I visited the Italian capital of Rome, my expectations were high. However, while you can get a decent Negroni in most bars and restaurants, the city has few destinations for cocktail innovation.

Hotels remain the most reliable place to find a well-made cocktail. My best experience was at the Stravinskij Bar at Rocco Forte’s historic five-star Hotel de Russie off the Piazza del Popolo. Its list features spritzes and sparkling cocktails and twists on the classics, such as Camillo’s Ghost (pictured) – named after the count how invented the Negroni – which mixes gin with Martelletti vermouth and Italian aperitif Biancosarti. Alongside the bar and lounge, there is a beautiful outside terrace with its own bar where we enjoyed impeccable service while Hollywood star Sean Penn and Pink Floyd’s Roger Waters sat drinking nearby.

One bar shaking up the cocktail scene in Rome is the Jerry Thomas Speakeasy in Vicolo Cellini. Inspired by 1920s Prohibition bars, it offers cocktails based on recipes in the 1862 Bon-Vivant’s Companion by American bartender Jerry Thomas. While classics such as a Sazerac are always available, the list is changed twice a month. Launched in 2009, the bar is run by a passionate team including “il sócio proprietário” Leo Leuci, Roberto Artusio, Antonio Parlapiano and Alessandro Procoli.

It is open 11pm to 4am Tuesday to Sunday and you may need a password, obtained by calling ahead. Visit www. thejerrythomasproject.it.

More at www.barmagazine.co.uk.

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