House Tonic Issue 8

HOUSE

TO N I C Crystal Clear

Soho House’s Drink Maga zine Issue 8

HOUSE TONIC 1

2 HOUSE TONIC

PHOTOGRAPHY: CREELFILMS

Winter cocktails, p20

HOUSE TONIC

Editor’s Letter W

elcome to the eighth issue of house Tonic – a magazine for bartenders and people who love bars.

This issue we’re examining glassware - is there a perfect glass for every drink? our drinks experts tend to think so. read their opinions on p14. as ever there’s plenty of news from Soho house’s venues around the world, and we’ve also caught up with staff who have been on trips and trainings to learn more about the ingredients they use every day. Plus we’ve got reports from the inaugural house Tonic Bar Show and on Chicago’s craft beer scene.

We also have a new website - check out www.housetonic.com for even more from the house Tonic programme, plus brilliant short films and recipes. if you'd like to join one of our bar teams around the world, email housetonic@sohohouse.com.

Cheers! www.housetonic.com housetonic@sohohouse.com twitter.com/houseTonic

Contents 4 Aperitifs Booze News 6 Aperitifs Shorts 8 Aperitifs Drambuie Cocktail Competition 10 At The Bar Your Friendly Bartender, Sam Kershaw 12 At The Bar It’s All About The Beer

Cover: Jamie Bevan

House Tonic covers: Soho Houses New York, Toronto, London, Berlin, West Hollywood and Miami, Shoreditch House, Cafe Boheme, BKB, The Electric House and Diner, High Road House, Pizza Easts Portobello, Kentish Town and Shoreditch, Hoxton Grill, Little House Mayfair, Dean Street Townhouse, Babington House, Cecconi’s restaurants in LA, London and Miami, Chicken Shop and Dirty Burger.

Editor: Rebecca Seal. Design and Art Direction: Plus Agency. Publisher: Dan Flower. Thanks to: Gareth Jones, Caroline Boucher, Phoebe Strawson, Julia Taylor-Brown, Chris Ojeda, Dylan Murray, Oli Juste, Tom Kerr, Michael Frohnwieser, Richard Arnold,

14 At The Bar What’s In a Glass 20 At The Bar Winter Cocktails 22 At The Bar Bar Show

Damian Samuels, Patrick Mang, Chris Tomsett, David Greig, Shannon Beattie, Ali Winch, Kate Grutman, Ann Tunnerman, Jay Newell, Ashley Lent, Lilaj Battista, Jacki Spillane, Hayley Rinehart, Sam Kershaw, Dai Williams, Steven Joyce, Edward Wood, Marcin Liwarski, Lucy Lardner and Jamie Bevan.

24 Digestif The New Crew 26 Digestif House Tonic Trips 30 Digestif Rising Stars

HOUSE TONIC 3

w NEWS

All New housetonic.com House Tonic’s website has had a makeover and is looking hot!

Check out all the new content we’ve created for you – particularly our hilarious Shaker Face video, guaranteed to make you giggle.

It’s also the place to go to find out about trainings, trips and booze events. housetonic.com

House Tonic at the Restaurant Show The Restaurant Show is probably the only place you’ll find top chefs, mushroom foragers, Chinese beer suppliers and mechanical cutlery polishers under one roof…Teaming up with sister initiative Cookhouse, House Tonic paid a visit to this year’s Restaurant Show at Earl’s Court. It’s a great place for hospitality professionals go for inspiration, to meet suppliers and try something new. Soho House chefs, bartenders, floor staff and management trainees all went along to watch cooking demos from Giorgio Locatelli (above) and Marco Pierre White or take a masterclass on rum.

Beer Sommelier Course Thanks to Heineken, House Tonic is happy to announce a new beer sommelier course being offered to staff. The first one is just about to run, so look out for a recap in the next issue of House Tonic.

Tequila Teachin’ Dino Vucetovic and Adam Baca are flying out to Tequila, Mexico to visit some tequila distilleries to taste and expand their knowledge of tequila.

They will definitely come back with a greater appreciation of tequila so look out for their story in the next issue of House Tonic.

Speed Rack Kellirose Scriboni and Casey Tizio from SHNY are slated to compete in the National Speed Rack Competition. It’s a competition that tours all over the US in search of the fastest female bartenders in the country, while raising money for breast cancer research charities. Unfortunately their round was delayed due to hurricane Sandy! The winners from each region will later compete to be number one in the country – keep your eyes on House Tonic’s new website for more on this as it happens: www.housetonic.com and www.speed-rack.com 4 HOUSE TONIC

Popping Up in Edinburgh During the Edinburgh Festival this year, Soho House hosted a pop-up bar in an old church. Bartenders Josh Montgomerie explains: “It was seriously rustic and old school – we set up the bars using old wooden cases – and it looked excellent and worked really well. It was such a great experience to be there and part of the festival and see how it was possible to create a good vibe in a different space.”

NEWS

Alors on Danse Soho House New York celebrated the life of beloved manager Nicolas Bouriache with its Alors on Danse event. Alors on Danse raised funds for the Nicolas Bouriache Memorial Scholarship at his alma mater, Cornell University. Chef German Lucarelli worked with Anne Burrell and Geoffrey Zakarian to create the menu while FrenchAmerican singer-songwriter Sydney Wayser serenaded the guests.

House Tonic’s Seasonal Cocktail

The Electric is Back!

This season’s cocktail, Canadian Rockies, is a warming, spicy drink with aromas of rosemary and orange. Perfect for enjoying in front of the fire and now available at every House.

You won’t find it on the list, so ask for it specially.

Electric House was seriously damaged in a fire earlier this year – but in early December it reopened, bigger and better than ever. It’s now home to a fantastic diner (below), created with Brendan Sodikoff and Jason Vaughan, whose Au Cheval diner is a roaring success in Chicago. Look out for a terrific craft beer list and short punchy cocktail list. See page 12 for more information.

Canadian Rockies 50ml 1 ½ oz Grey Goose L’Orange 5ml scant ¼ oz No. 1 Medium Grade Canadian maple syrup 20ml ¾ oz Martini Rosso 10ml ¼ oz Dom Benedictine 2 dashes of Angostura bitters 2 dashes of Peychaud’s bitters dried rosemary for garnish Stir all ingredients together and strain over one large chunk of hand-cut ice. Garnish with some dried rosemary, briefly light the tip to create a beautiful smoky aroma as the drink is served.

Food Pairing: We recommend pairing this cocktail with the Little House quinoa and root vegetable salad. Alternatively enjoy as an after dinner-drink or, for a real treat accompany with pancakes or a chocolate fondant.

New York Wine & Food Festival 2012 This year the team invaded the New Year Times Wine and Food Festival in full force – from the massive Trade Tasting at Pier 57 via the Moonlight Burger Bash (yum!), to a Korean-themed dinner from Roy Choi and Jean Georges plus a panel on the Future of Restaurants with chefs Mario Batali, Magnus Nilsson and Tom Colicchio and Food and Wine’s Dana Cowin. Phew.

HOUSE TONIC 5

SHORTS

Oli Juste’s Words of Wisdom Oli is in charge of learning and development at Soho House. We asked him to share a little of his knowledge with us.

Bartenders are often wary of taking on management responsibilities.

Maybe it’s the fear of being pulled away from behind their beloved bar, or forced to leave behind their trade and passion. But I think this passion for the bar can be used as a wonderful tool to promote bar work and inspire staff to take on new challenges.

Very few of our general managers come from the bar or the kitchen, instead, most of them started on the floor. It definitely doesn’t have to be this way, so here are five New Year’s resolutions you can follow if you want to make it to the top shelf: 01

Make a to-do list Think of it as stocking up your bar, shelf by shelf. Being able to know what has to be done, not just today but also in the long run, will help you prioritise and assess how to spend your time most effectively. Every evening, spend five minutes writing your to-do list using the one from the day just gone. Prioritise, and go to bed knowing exactly what you will do first thing in the morning.

01 One of Oli’s training sessions

02

Delegate Don’t run around doing everybody else’s job. Instead, delegate. Good delegation will help you spend more time doing the right things (not just doing things, right). This will also motivate your team. They will feel trusted and empowered, and ready, in turn, to support you when you need them most.

03

Do something for yourself every day To stay empowered and bring passion to work every day, you must quench your own thirst. In this line of work, you don’t get promoted just because you’ve been working in the same place for ages. Learn, and have fun at work – people will find you more attractive and will be curious to know what you think; it will help you become more assertive, and be the guy or gal the whole team has in mind for the next promotion.

04

Bring your staff up with you Don’t micromanage, instead guide and coach. For you to progress and enable yourself to move up, you must make sure someone is ready to do your job when you get promoted, otherwise everybody will be stuck. Get to know your team, and understand what motivates them; make sure your team is in the right place at the right time. Like a football team, motivation and timing is everything.

05

Create a positive environment In the service industry, you will be judged by your customers first and your managers second, so be quick, and offer the best you can...Always! Lead by example, and before you know it, staff will be fighting to work behind your bar.

02 Oli Juste

These words of wisdom are taken from some of Oli’s training sessions, available monthly across Soho House.

6 HOUSE TONIC

SHORTS

The Playlist Emma Sutton chooses the music for all Soho House’s venues. So there’s no-one better to ask for some perfect tunes to drink to.

01 Emma Sutton

01

You Got To Be A Man by Frank Williams & The Rocketeers or the version by Helene Smith I’ve been listening to a lot of Southern Soul and rare funk from the late 1960s and early 1970s from Miami. This track works well there but then I’ve also brought it all the way over to London for the new Electric’s soundtrack. I’d have this with a Negroni Spagliato from Soho Beach House, which is refreshing with a kick, just like the song.

02

Don’t Break My Heart (UB40 cover) by The New Sins I think the beginning of this track actually sounds like a glass of bubbles. The New Sins are a duo that represent the best side of Shoreditch and East London. This track is super cool for early evening, perfect for a Picante de la Casa cocktail.

03

House by Kindness This is a quintessential middle-of-the-night track, for when things are a bit fuzzy and you fancy another strong drink, like a Honeycomb Caipirinha.

04

A Minha Menina by Os Mutantes FUN. This is a little bit crazy, raw and rough. Basically it’s music to eat chicken and drink beer to, so it’s on the soundtrack of the new Chicken Shop.

05

Moment Of My Life by Inner Life A track for champagne or prosecco. Vogue it up on the dance floor – this will get you twirling.

06

Dear Believer by Edward Sharpe & The Magnetic Zeros By a cool hippy band from LA, this is for listening with your best friends, arms around each other, either at the end of the night or laughing about it the next morning. Particularly good with a Bloody Mary, anywhere from the West Coast to Babington House.

07

Love Is The Drug by Roxy Music Classic disco for a classic drink: a dirty Martini.

08

Dance Me To The End Of Love by Leonard Cohen By an iconic Canadian and one to hear while sitting in the darkest corner of Toronto House bar, when you catch that mysterious man’s eye as you drink an Old Fashioned.

09

Hand Of A Man by Django Django This is nice with cup of tea in the afternoon. I love to hear this when I’m in Soho House, staring out the window, slightly bored in a meeting that’s gone on for too long...

10

By This River by Brian Eno Full of beautiful instrumentation and just on the right side of melancholic, this is gentle on the ears in the morning as you start your day with a juice or smoothie.

03

09

Would you like to join one of Soho House’s bar teams, get great training and maybe even the chance to travel?

Email housetonic@sohohouse.com or visit www.housetonic.com.

HOUSE TONIC 7

AT THE BAR

Drambuie Cocktail Competition Gareth Jones takes us through the latest House Tonic challenge.

Photographs by Steph Broom

T 01

Head to the all-new House Tonic website – www.housetonic.com – to see a short film of the night.

8 HOUSE TONIC

he final House Tonic cocktail competition of 2012 took place at High Road House, with Drambuie taking the limelight on this occasion.

With 10 super-keen bartenders ready to shake, stir and roll their way to the winner’s podium it was Stephanie Rainbow of Little House who took the coveted number one spot. This was real testament to all the hard work “Rainbow” has put in over the last year: being present at all the House Tonic trainings and competing in every competition has clearly rubbed off. She really put the perfect competition performance together to wow the judges (JJ Goodman, owner of London Cocktail Club, Bruce Hamilton, Drambuie’s brand ambassador, Dylan Murray and me) to a standing ovation.

Big congratulations also to Dave Gerrans, who, continuing Babington House’s good run, finished second, and Michal Zagorski (PEP) who is the first Pizza East bartender to take to the winners enclosure with a really well deserved third. As a prize all three will join Drambuie at Le Noir in the coming weeks for dinner in the dark.

Well done to all who took part, 2013 is going to be a massive year for House Tonic.

Winner Stephanie Rainbow, Little House Royal Smoke This cocktail is designed to enhance and showcase the Drambuie, hence the minimal ingredients. The singed rosemary and the cinnamon gives off a smokey wintery aroma. The drink is named in honour of Bonnie Prince Charlie, hence the use of a cinnamon cigar as the garnish.

50ml 1½ oz Drambuie 10ml ½ oz Fernet Branca 5ml scant ¼ oz Creme de Figue 7ml ¼ oz fresh lemon juice 4 dashes Sloppy’s Winter Bitters orange and lemon peel Zest mixing glass with lemon peel, and discard.

Stir all the ingredients over ice until diluted to perfection, then strain. Zest with orange peel and discard. Singe the garnish before serving.

Serve in a metal goblet or chalice, garnished with the cinnamon cigar and rosemary sprigs, wired to the side of the glass.

DRAMBUIE COMPETITION

03

02

04

Second place David Gerrans, Babington House

05

Third place Michal Zagorski, Pizza East Portobello

The Drink that Satisfies Portobello Queen 35ml 1 ¼ oz Drambuie 35ml 1 ¼ oz charcoal-infused Dewars White Label 20ml ¾ oz lemon juice egg white Dry shake, shake with ice, double strain into a coupe glass. Atomise Fernet Branca over the top.

06

40ml 1 ¼ oz Drambuie 40ml 1 ¼ oz Courvoisier VSOP 20ml scant ¾ oz fresh lemon juice 25ml ¾ oz homemade vanilla syrup 25ml ¾ oz fresh pear juice ½ fresh pear Muddle pear, add liquids and shake with ice rigorously. Double strain into a garnished cocktail glass, with a chocolate ring coated in almonds. Mostly offered as a dessert cocktail.

01 02 03 04 05 06

The competition gets started Drambuie Rainbow’s winning drink The main ingredient Rainbow with Gareth Jones The set up

HOUSE TONIC 9

AT THE BAR

Your Friendly Bartender Sam Kershaw Bar Manager, 34, Babington House.

Interview by Jessica Hopkins, portrait by Dai Williams

I

came to Babington and Soho House in March, from a gorgeous little bar in Bristol called Hyde & Co. It’s an underground speakeasy, seating and table service only. I never thought Bristol could have a place like this, but it does and it’s just amazing! It’ll always have a special place in my heart. As I’m a local boy, it’s great to see Bristol doing so well at the moment with Bristol bartenders winning competitions and Bristol bars being nominated for awards. There’s a really good scene here.

My first job was in a coffee shop and I really liked it, so since then I’ve always worked in bars. Even though I love it now, being born and bred in Bristol meant that when I got the chance to move away from my parents I jumped at it! I moved to Edinburgh, which I loved: it was cool and I made a load of great friends in awesome bars, and ended up staying for 10 years. But towards the end of that time I was managing a really big place called Tiger Lily, which started to get me down, so I decide to move to New York.

New York is an amazing place to work and live and I’d be back there in a heartbeat. My first stint was for three months, as I knew a guy who owned a couple of bars there. This was where I discovered speakeasy bars, which in 2007 were a complete revelation to me – they were epic. One of the places, Death & Company in the East Village, remains one of my top five favourite bars, an awesome place on every level and a bar that got everything right.

And it shouldn’t be difficult to get everything right if you care about what you do. But the most common and annoying thing that lets bars down is bad bar design and bad ice. Bars that approach ice almost like it doesn’t really matter as long as you have lots of it are missing the point. Ice is very, very important, particularly when you’re getting to the top end of mixing drinks.

10 HOUSE TONIC

I’m hugely organised and very meticulous: I want things a certain way. One of the reasons Soho House is so great is that it allows you to balance what you want against what the standard is for an international group. I’m very passionate about both drinks and training, but one of my key strengths is being very good at building relationships with people, as anyone that works on any kind of bar absolutely has to be. All my main friends in my life I’ve met from working behind the bar and I think a lot of people can honestly say that. When you’re behind the bar you have to work as a team and because of the camaraderie and banter you naturally develop good friendships.

But that does mean you need a personality to do this job! You’ve got to have initiative and you’ve got to be able to use it. As long as you’re willing to get stuck in and be happy (and smile!) then you can teach the rest. But it’s not an industry you can succeed in without commitment. I would expect my bartenders to attend training sessions out of hours. I need to be able to see that they are willing to do the legwork in their own time and if I see that; that there’s a fire burning there and they’ve got passion, then they can have all the knowledge I’ve got.

The lifestyle isn’t for everyone, but if you embrace it, rather than enter into it lightly, you’ll have a great time. Work hard, learn, pay attention, smile and be humble. I can’t really imagine doing anything other than what I do right now: it’s an amazing life to lead. I really do love it.

Want to join one of our bar teams around the world? Email housetonic@sohohouse.com or see www.housetonic.com

FRIENDLY BARTENDER

“One of the reasons Soho House is so great is that it allows you to balance what you want against what the standard is for an international group”

HOUSE TONIC 11

AT THE BAR

It’s all

about the beer Lauren Shaw travels to Au Cheval in Chicago to learn about the American craft beer scene.

Photographs by Kari Skaflen

“

The idea for the new Electric in Notting Hill, London, which has been restored after a fire earlier in the year, is that it’s going to be a diner with a focus on craft beers.

The team has been working with Brendan Sodikoff, who has a brilliant diner in Chicago called Au Cheval. I’m the bar and floor manager of the new space, so I was lucky enough to be told I was going to Chicago to work with the crew at Au Cheval and bring back some of their vibe and ethos. It was all a bit last minute – I was told on the Monday and flew on Sunday, but it was such a great experience.

Au Cheval is a diner, but it’s not all red and white vinyl or bright. Instead it’s a cool, dark space with leather banquettes, with the kitchen joined to the bar and the teams working together – often the chefs hand the food to the bar. Craft beer is huge in the US and Au Cheval have about 40 on at any time. It was cool, running around pulling pints, but I was definitely daunted at first – all these 21 yearold girls coming in saying, ‘I’m looking for a really hoppy IPA...’ and I didn’t have a clue what to give them. It’s a small space as well, 12 HOUSE TONIC

and I didn’t want to get in the way. I didn’t really know much about beer before I went, just drinking the occasional lager or ale, but they educated me and I absorbed their beer programme. I tried so many different types of beer, and I found that although I really like wine, it was easier to get my teeth into beer as a subject. I love it, because now I know all this stuff that other people don’t know.

I had a great time there, spending a few hours in the daytime on the lakeside beach and the team took me out to some terrific bars. Plus I learnt to play Whirly Ball, which is like lacrosse in a dodgem car. While drinking. We got to this weirdlooking dodgems park in the middle of nowhere and I was like, what is this? But it was brilliant, and fortunately I was actually alright at it because I played lacrosse at school.

We’ve put the beer list together for the Electric now, 10 on draft and 10 bottles, but nothing is set in stone – we’ll have lots of speciality beers on, so expect German, Belgian and American beers, some from Heineken and Fullers and occasionally things like pumpkin

mead. We want to open up craft beers to people who wouldn’t necessarily go to a craft beer pub. Of course we have a lovely wine list and the cocktail list is short and fast – the food is going be things like high-end honey-fried chicken and will come out quickly, so you don’t want people waiting five or six minutes for a drink if their food arrives in 10. So look for things like a Horse’s Neck, with rye, ginger beer and lemon – things we can smash out that taste great. Come and try it out!”

01

BEER

02

Root to Mule 50ml ¾ oz Bombay Sapphire 25ml ¾ oz fresh lime juice 15ml ½ oz homemade ginger syrup 15ml ½ oz honey water 10ml ¼ oz root beer Top with Camden Town Brewery gentleman’s Wit Build all ingredients, except the beers, in a Boston tin. add ice, shake and strain over cubed ice into a Collins glass. Top with root beer and then Camden Town gentleman’s Wit. garnish with a cherry and lemon wedge.

03

01 02 03

Au Cheval’s famous burger Draft beers at Au Cheval The Au Cheval Bar

Would you like to join one of Soho House’s bar teams? We offer exciting training and even travel opportunities. Email housetonic@sohohouse.com or visit www.housetonic.com.

HOUSE TONIC 13

AT THE BAR

“Nowadays consumers are more willing to experiment with different glassware styles and to challenge the norm”

01

14 HOUSE TONIC

GLASSWARE

What’s in

a glass?

For as long as people have been drinking alcohol, we’ve also been trying to figure out the best things to serve it in. Today there are more options than ever before – from high-end, scientifically crafted lead-crystal wine glasses to vintage stemware or double insulated metal tins. So we asked our wine and bartending experts to shed a little light on their favourite glasses...

Glass photographs by Jamie Bevan Little House photographs by Jean Cazals

Sam Kershaw, Babington House Jars and other early vessels of a non-glass nature would likely have been pottery and earthenware crocks, wooden barrels or flasks and anything leak-proof where precious boozy liquid would be safe. Glassmaking started around 50BC with the Phoenicians somewhere along the Syro-Palestinian coast and glass shops were common in Jerusalem around 37-40 BC. It was the Roman Empire which took this new-found invention and practised it to the point of perfection, spreading its use around Europe as the Empire grew.

We should be aware that form follows function and not necessarily judge a bar by its glassware. Often it’s simply about making the right choice for the customers a bar serves; Living Rooms and TGIs choose stackable

Duratuff glasses because they batter through them and need a more durable glass. Chintzy little glasses would never survive or be practical in any way.

The importance of glassware in highend bars and cocktail dens has always been clear, although perhaps never quite as much as today. In my experience, in the past larger glasses were favoured over smaller vessels, but that was a quantity-over-quality point of view. Nowadays consumers are more willing to experiment with different glassware styles and to challenge the norm. And now, less is most definitely more, especially when it comes to the stirred and boozy. Four sips max is what you want; diving into a martini the size of your head is always going to end up warm and disappointing.

Look through the history of mixed drinks

and at the popular and enduring styles, be it the Martini, Old Fashioned, Sours or Collins and then look at the glasses they are served in.

Ever wonder which came first? The drink or the glass? Did the drink follow the glass or the other way round?

Personally I’m a fan of the notion of a ‘cocktail’ glass rather than specifically a Martini glass. I like the idea that a cocktail can be served in anything. The Martini is too iconic to me to put any old nonsense into the hallowed V-shaped glass. Fruit Martinis have done the classic gin Martini a bit of damage over the past few years from a purists point of view. French Martini anyone? No thanks. The coupe glass, however, is a versatile all rounder.

The big trend of the last few years, tying in with all those speakeasy-style venues, is that of ad hoc, individual and unique glassHOUSE TONIC 15

AT THE BAR

02

03

04

ware sourced from vintage stores and markets, in keeping with the illicitness and secrecy of the surroundings. And there is definitely something reassuring about receiving a beautifully prepared cocktail in a glass that has had as much thought put into it as the contents or a long, crisp and delicious gin and tonic in a crystal high ball, polished and at the correct temperature.

The glass has taken on a more important role in many bar operators plans. On a basic level the temperature of the glass is a more serious consideration these days with many bars setting aside fridge and freezer space to chill them, but we are also tailoring styles of drink to very specific styles of glassware. This is where the bartender can control more aspects of cocktail service.

And the most important thing of all? Pinkies out at all times!

Christopher Cooper, Soho House Sommelier Does the shape of a glass enhance our experience of a wine? Or is the size of a glass just for showing off the quality of the wine? With the theatre of wining and dining being the

16 HOUSE TONIC

spectacle that it is, the ceremony of indulging in a great bottle of wine – whether at Pizza East, Cecconi’s or at home watching The X Factor – the considerations are still the same.

So we all often find ourselves asking the same question: ‘Shall we use the big glasses?’

Consider it yourself the next time you’re cracking open a bottle of painstakingly chosen £12 supermarket wine (probably reduced to £7.99 – I know, we all do it!). Taste your Sauvignon or Chianti or whatever out of your everyday coffee mug and then out of your expensive Reidel glassware that’s kept in the cupboard for dinner parties. Does the wine taste any different? As a wine expert I would say yes.

So why do we have everyday wine glasses and the ‘special’ glasses which are often twice the size as the normal ones? Different wine styles and grape varietals are enhanced by the shape of the glass, in as much as the temperature of the wine or the food accompanying it increases our enjoyment also.

The simple rule is…the bigger the wine’s flavour, the bigger the glass required. However, when simply relaxing and enjoying a smooth and everyday-drinking white with a

GLASSWARE

Christopher Cooper’s top five tips for caring for your glasses 1 Wash your glasses by hand as the rims will chip in a dishwasher 2 Polish them when they’re hot and damp 3 use napkins and not tea towels 4 use 2 polishing cloths, one for each hand 5 Don’t twist the glass as most will break at the stem

fish-finger sandwich at home, then a tumbler or an old-Fashioned glass is perfectly fine, as it is in most bistros, brasseries and trattorias on the continent; and as it is at Pizza east (though you’ll have to go to Babington house for the fish-finger sandwich).

Big wines = big glasses, so when thinking about your Sauvignon Blancs, rieslings, Pinot noirs and your Beaujolais then think smaller to concentrate the delicate flavours into the olfactory zone (nose and mouth to you and me). When you’re about to crack open a decent Chardonnay, a Cabernet Sauvignon, a Shiraz, a Bordeaux or a bottle of Tignanello then think taller for tannin, wider for weighty.

Look towards reidel, LSa and Dartington for the best quality wine glasses… just don’t put them in the dishwasher!

Payam Ahmadpanah, Hoxton Grill every drink has the perfect glass. People will always have their preferences, but the perfect glass will allow every drink to be fully appreciated.

When deciding which glassware to match to your drink you first need to consider how

that drink is best enjoyed. Serving a cognac in a snifter allows you to hold the glass by the bowl, slowly warming up the liquid. The shape of the bowl captures the warm aromas, so when taking a sip out of the enclosed lip, you get the full experience of taste and scent working together. on the other hand the long stem of the Martini glass prevents you from warming up the drink. The thin glass means it can be chilled quickly to keep a cold martini cold.

The large surface area of the drink provides maximum exposure for the aromas to be released.

The perfect glass also allows for the best use of another essential aspect of a drink: the ice. if you try to serve a gin and tonic in a glass that doesn’t have much room for ice then your drink will dilute much faster than a drink full of ice. The Julep tin becomes cold to the touch almost instantly when filled with crushed ice. The cold tin will keep the ice colder for longer, in turn keeping your drink colder for longer. The large opening lets you cap the drink allowing for the use of a big garnish. a common trend in bars these days sees

05

HOUSE TONIC 17

AT THE BAR

06

18 HOUSE TONIC

“The big trend of the last few years, tying in with all those speakeasy-style venues, is that of ad hoc, individual and unique glassware sourced from vintage stores and markets, in keeping with the illicitness and secrecy of the surroundings.�

GLASSWARE

07

01 02 03 04 05 06 07 08

Soho House glassware Crystal glasses Little House Perfect wine glasses Bourbon Sour Old Fashioned The V-shaped Martini glass 21st Century British (overleaf)

the return of the coupe to serve champagne.

I am very much in favour of this. People often tell me that the coupe is the wrong glass for champagne as it releases too much of the gas which, technically, is true. My response, however, is that your drink will probably go warm before it loses fizz. A coupe will let you enjoy the aromas of the wine much more, the wider rim allows a more controlled flow of the liquid, all-in-all enhancing the experience.

As I said, people will always have preferences. However, if you consider what makes each drink special, and pick a glass accordingly, you will always maximise your drinking experience.

of my favourite cocktails to drink myself, the Sazerac. I think the open top really brings out the absinthe rinse and it is such an elegant glass to drink from. The cocktail glass or Martini glass is often overlooked as a great way to drink a cocktail, especially a well-made Manhattan. Martini glasses are designed with a long stem in order to keep the drink cold without the use of ice.

I’m not much of a champagne drinker but when I do drink it I really enjoy drinking it out of a champagne coupe. Legend has it the shape of the glass was modelled on the breast of Marie Antoinette – whether that is true or not, it makes a great cocktail glass with its broad bowl.

Adam Baca, Soho House New York I have a few all-time favourite glasses: the stemmed Rocks glass is an amazing glass which I use to serve traditional Sours and one

Would you like to join one of Soho House’s bar teams? Email housetonic@sohohouse. com or visit www.housetonic.com.

HOUSE TONIC 19

AT THE BAR

Winter Cocktails The perfect winter drinks Illustrations by Lucy Lardner Photograph by Marcin Liwarski

Soho House Toronto Ali Winch

Soho Beach House Miami

La Maison Rose 1 ½ oz 45ml Gaston De Lagrange Cognac VS ½ oz 15ml Lillet Rose ¾ oz 25ml apple and cinnamon rooibos tea syrup ¾ oz 25ml fresh lemon 3 drops rose water 1 dash Scrappy’s cardamom bitters 1 egg white allspice powder

Country Charm 1 teaspoon of Pumpkin Butter (available in season) 1 oz 30ml lemon juice ¾ oz 25ml Domaine Canton 2 oz 60ml Bulleit Rye Shake and strain into a tall glass and top with crushed ice. Garnish with freshly grated cinnamon and a cinnamon stick.

Combine all ingredients into shaker tin except for allspice. Dry shake followed by hard shake with ice. Double strain into sour glass. Garnish with sprinkled allspice powder. Enjoy. The cognac’s floral notes are complimented by the Lillet rose and the rooibos tea while the cinnamon and apple flavours in the tea also enhance the cognac and the stone fruit characteristics of the Lillet.

Soho House Berlin Sabina Westfal and Johnny Kamel

20 HOUSE TONIC

Haus Fizz 40ml 1 ¼ oz Remy Martin 20ml scant ¾ oz Pomme Verte liqueur 20ml scant ¾ oz lemon juice 20ml scant ¾ oz maple syrup 10ml scant ½ oz double cream

Dr. Pear 50ml scant 2 oz Borgmann (German digestif, similar to Jaegermeister) 3 slices of ginger muddled 20 ml ¾ oz lemon juice 10ml scant ½ oz simple sugar syrup 30ml 1 oz fresh pear juice.

Shake and strain into a fizz glass and top up with soda. Grate nutmeg to garnish.

Serve ingredients together in a Rocks glass, ginger slice to garnish.

WINTER COCKTAILS

08

Soho House West Hollywood James Bowers

Dean Street Townhouse Ben Fitzgerald

Downer’s Grove ½ oz 15ml lemon juice ¾ oz 25ml honey syrup 2 oz 60ml rye whiskey (I use Bulleit) 4 drops of orange flower water

21st century British 30ml 1 oz Bombay Sapphire gin 15ml ½ oz cardamom-infused Bombay 15ml ½ oz Lillet Blanc 5ml ¼ oz lemon juice dash of lemon bitters 30ml 1 oz homemade masala maple syrup

Shake and strain into a sours glass. Top with ½ - 1 oz 1530ml of a lager (mostly foam). Peroni works well. Grate fresh nutmeg on top.

Serve in a Martini glass with a star anise garnish.

Soho House New York Adam Baca This is a cocktail inspired by the 1948 Trader Vic’s Tiki recipe for the Dr Funk, originally created by Dr Bernhard Funk. I’m trying to give our guests a little taste of summer on those cold winter days while warming them up with some whiskey.

The Brooklyn Funk 2 oz rye whiskey ½ oz 15ml lime juice ½ oz 15ml lemon juice ½ oz 15ml grenadine (made from 1 cup pomegranate juice, 2 oz pomegranate molasses and 1 cup sugar) 1 oz 30ml BK Funk Mix #1 (made from 2½ oz 75ml Amaro Nonino, 2½ oz 75ml maraschino and ½ oz 15ml absinthe)

The Blueberry Jams 1 scoop of blueberry jam 1 rosemary sprig 1 oz 30ml anejo tequila ½ oz 15ml lavender-infused honey ½ oz 15ml lemon juice 3 dashes Peychaud’s Bitters

Shake and serve in Collins glass topped with soda, lime wheel and mint sprigs. Very funky.

Shake and fine strain into a champagne coupe and top with champagne and rosemary to garnish.

HOUSE TONIC 21

AT THE BAR

The

Bar Show What do you get if you mix two days of training, tasting and shaking? A jolly good bar show, that’s what.

Photographs by Dai Williams

H 01

Go to the all new House Tonic website, www.housetonic.com to see a short film about the Bar Show 22 HOUSE TONIC

ouse Tonic’s inaugural bar show, in partnership with Bacardi Brown Forman, was – if we do say so ourselves – a great success. We wanted to bring as many trainers and experts together under one roof as possible, so that bartenders and frontof-house staff could spend some quality time learning from them. The plan was to both entertain and inspire, two things that make training a lot more fun.

The roof garden of Shoreditch House was transformed for two days, with every corner being used to host demos, tastings and experiments, all arranged by Phoebe Strawson, who helps run the House Tonic and Cookhouse programmes. In prime position was Joe McCanta from Grey Goose, who was showcasing part of their Taste By Appointment programme, all about discovering your personal taste with a series of experiments using mystery flavours and textures to help determine people’s taste profiles. Plus we got to find out

out who among the teams is a super taster, with a higher-than-average concentration of taste receptors on the tongue, as well as sample some Grey Goose cocktails.

The two-day event was broken up into workshops that attendees could dip in and out of as they liked and a pop-up from Cocktail Kingdom’s Jeff Mason with books and bespoke equipment, as well as talks from people like Eskimo Ice and Bacardi, the Bombay Flavour Experience, 42 Below, Jack Daniel’s and Woodford Reserve. You could also get your shake video-analysed and take part in Bacardi’s long-running experiment to find the best shaker for super chilling a drink (so far, the cobbler is winning). Top workshops included Joey Medrington’s cocktail creation station, and the aroma sessions and double blind tastings.

And in case anyone needed to line their stomachs just a bit, there was also a Dirty Burger pop up to fill the gap.

THE BAR SHOW

02

04

03

01 02 03 04 05

Joe McCanta from Grey Goose hosts Taste by Appointment Cocktail Kingdom’s barware Grey Goose vodka Tasting workshop Thomas Van Berckel welcomes everyone to Shoreditch

05

HOUSE TONIC 23

AT THE BAR

The

New Crew Soho House likes to draw in the most talented people around – sometimes that means promoting from within and sometimes that means finding great staff to bring on board. This winter, Soho House welcomes three new bar managers to the fold, Ali Winch in Soho House Toronto, Amanda Humphrey in Shoreditch House and Ben Fitzgerald in Dean Street Townhouse. Here’s how they got here.

Ali Winch, Soho House Toronto I started working very young, just 15, in my hometown of Lipton, Saskatchewan. Lipton is a real prairie town, with a population of about 500 people and very remote – a couple of hours from the next nearest town. I was a banquet server and then worked in a pizza restaurant until I graduated and moved to the city, Regina, where I worked in trendy corporate venues. By the time I was 19 I was already a night manager. Then I took a break from work and travelled to Europe, which was amazing, before coming to Toronto. I worked in a few different lounges and tapas places and then at the Harvard Room. Then Soho House turned up, and here I am! We are still putting a few finishing touches to the House and the rooftop is still being worked on, but the space is amazing – gorgeous and fully functional. We’ve settled into a great programme of knowledge training, with sessions once or twice a week on wine or spirits, which is really getting people excited. We’ve been going three months now so people want to move into bartending or move up from their bartending position – happily, we have a really ambitious team and I’ve got the bartenders involved in developing drinks for the list. They’re constantly inventing new things. Toronto has a good bar scene – Imbibe magazine recently came to Canada for the first time, and while you might expect them to go to Vancouver, they came here instead. Just in the last month, three of my friends in the industry here have represented Canada in international cocktail competitions.

24 HOUSE TONIC

NEW CREW

Ben Fitzgerald, Dean Street Townhouse I worked in bar management for six years in Sydney at places like Kit and Caboodle and the Old Bank. I came to London about 14 months ago and I’d already met Gareth by that point but I didn’t feel like I was quite ready so I went to work as a bartender at the W Hotel instead. In the end though, I got back in touch with him just as this came up. It’s full on at Dean Street, and I’m trying to get everything as it should be – tidying and tightening everything up and getting the staff up to speed, but without going crazy and changing too much. My focus is on training and implementing a few quirky ideas, but again nothing too crazy because this place should be a classic bar and the drinks and service should reflect that. I’m going to bring in a monthly or fortnightly drink, that one of the bartenders will have created, so that their work can be showcased too.

Amanda Humphrey, Shoreditch House I’ve been working in the industry for 11 years. I started in Manchester working at the Harvey Nichols bar. I’d just come back from travelling and caught the bug working there – as a result I’ve never really used my degree! I worked in Manchester for several years but I felt like I might be getting a bit complacent there so four years ago I impulsively upped and moved to London where I was made bar manager of Paramount, running three bars with a team of 30 people. It’s quite an extraordinary space, 32 floors up above Oxford Street. In fact working at Shoreditch reminds me a lot of working there – it’s a similar space, spread over three floors with around the same number of staff. Just before joining here, I also helped Robin Birley set up the whisky and cigar bars in his private members club, 5 Hertford Street. Plus I’ve run lots of events, taught workshops and judged cocktail competitions, as well as starting my own whisky collection. Gareth [who runs the House Tonic programme in Europe] had been trying to get me to come and work with him for a while, so when this job came up, I was very happy to join.

Would you like to get behind one of Soho House’s bars around the world? Email housetonic@sohohouse.com or visit www.housetonic.com.

HOUSE TONIC 25

DIGESTIF

House Tonic Trips House Tonic has been sending its bartenders and front-of-house staff on ever bigger and better trips and training sessions. Here’s a round up of what the teams around the world have been up to.

Bombay Flavour Experience

Would you like to join one of Soho House’s bar teams and get to go on great trips?

Email housetonic@sohohouse.com or visit www.housetonic.com.

26 HOUSE TONIC

Sean Ware, Bombay’s trade UK brand ambassador explains his Flavour Experience workshops: I ran a number of short Flavour Experiences during the Soho House Bar Show and later on in the month did a full session. This was followed by a small competition, which Ian Carter won. He’ll now be competing in the UK finals in March giving him the opportunity to represent the UK in the Global World’s Most Imaginative Bartender Competition.

The session involves learning about our Aroma Kit (everyone who attended was given one), something we call a key resource because 95% of flavour comes from our sense of smell. The most important differentiator between the many gin brands available today is their distinctive flavour profiles. Therefore, the development of Aroma Recognition Skills and a set of Aroma Standards is fundamental.

It allows the differences between the different gin brands to be distinguished and for their flavour profiles to be enjoyed to the full.

In the modern world, the training and development of the sense of smell can be lacking and, as a result, aroma recognition and differentiation skills are typically quite poor. People in general have a distinct lack of confidence in their smelling and aroma recognition skills. This lack of aroma recognition skill is largely due to the fact that generally when we smell something we typically have a visual clue and tend to associate the smell with the image.

When it comes to smelling in the abstract, as is the case with a wine or spirit, we often find that a particular aroma is familiar but we can’t name it. This is because we’ve never associated the smell or aroma with the aroma name in the brain.

As soon as we are told the name of the aroma, it appears obvious even although a moment earlier we were struggling to identify it. We call this the ‘word problem’ or the ‘I know it, but I just can’t name it’ moment. We want to help change that.

HOUSE TONIC TRIPS

Northern Italy Wine Trip Matthew de Quillien went to North Italy with the graduates of Christopher Cooper’s Wine Academy, supported by Berkmann Wines:

We had a great trip, brilliantly organised down to every tiny detail. We stayed in Verona in the Le Grand Hotel, and since it’s Romeo and Juliet’s city it’s very picturesque. The first day we visited some bigger wineries, which was very interesting and the second one we went to Masi, which has been going for six generations. We learnt a huge amount and did a proper tasting of 16 of their wines over three hours. Honestly, we’re all still talking about it – from how much we got from it to the evening we took a bottle of grappa and shared it, sitting on La Piazza in Verona.

Winter Warmers Julia Taylor Brown on hot cocktails in Miami: The Miami House Tonic team was so excited to welcome not one, but three of the Bacardi team into the House for a Winter Warmers training. Ben Carlotto, Collin Appiah and Adrian Biggs joined us for an in-depth training on warm cocktails for those (somewhat) cold winter Miami nights. First, we went through the importance of aromatics in winter cocktails, which they made sure we experienced first-hand – the scent of the warm cocktails brewing behind the bar wafted out and grabbed you the moment you walked in. We went on to explore some of the types of scents and flavours we typically find in winter cocktails, unexpected ingredients used to give our more classic cocktails a little winter kick (have you ever had a grilled lime daiquiri? Neither had we!), infused spirits and spices that add unexpected bursts of flavour and tried a few stunning warm winter cocktail samples. We were also lucky enough to witness to Adrian’s sweet shake style, luckily without breaking any of our noses...

The Bruery The House Tonic crew in West Hollywood made the trek down to the O.C. to visit The Bruery, a local craft brewery based in Placentia. The brewery’s goal is to create beers with character and depth, that still use simple and pure means – without filtering or pasteurising their beers, and allowing carbonation to occur naturally. Now we just need to decide which of the delicious beers we tasted we will bring in-House as our seasonal draft!

HOUSE TONIC 27

DIGESTIF

Inner City Distillation “In New York, some of the bar staff went on a great gin distillery tour,” says Juan Sevilla, from SHNY. “The distillery is located in Brooklyn and it’s attached to a really cool bar. We learned a great deal about the history of gin and gin production.” The NY Distillery is all about great gin and rye made using craft principles, with a nod to the old days of prohibition, when 50,000 illegal stills were in operation in the city. nydistilling.com

Brooklyn Brewery The NY team also went over to the Brooklyn Brewery to learn about beer production and try some very tasty beers. Brooklyn Brewery has been at the forefront of the craft beer revival for many years, with its brewmaster Garrett Oliver one of the legends of the beer world, not least for his amazing books on the subject. Quite simply, what this lot don’t know about beer ain’t worth knowing, making the brewery a brilliant place for a bartender visit. brooklynbrewery.com 28 HOUSE TONIC

Briottet visit Jamie Lehane from Hoxton Grill recalls his trip to the Briottet distillery in Dijon: I absolutely loved the Briotett trip. First, we met Phil from Eau De Vie in a St Pancras Starbucks – but he’s much classier than his chosen meeting point and a great chaperone, host and always the leader! You probably would be hard pressed to meet a man as enthusiastic, friendly and warm as Phil was.

Via Paris, we made our way to Dijon. It’s an unassuming place at first sight, but intriguing, a word that also leads me to our host Gerard Briottet: intriguing, fascinating, generous, hospitable and passionate plus he uses his Laguiole knife like the rest of us use our thumbs: the consummate Frenchman.

He smokes and walks around the adoring town with a cigarette in one hand and no cares in the other.

Cassis is king in Dijon. I don’t need to talk too much about how culinary Mother France is but Dijon certainly wears its blackcurrants on its sleeve. The mustard link seems obvious – until you’ve tasted a cassis-infused Dijon mustard given to us by Gerard. We went shopping around Dijon where we learned that if cassis is King then gingerbread is Queen. Gerard also makes a superb gingerbread liqueur that we will be using in a Gingerbread Manhattan over the festive period.

When we arrived at Briottet’s building, we met Gerard’s son and daughter; it is very much a family business. We were treated to an impromptu lunch and given a brief talk about the history of the company, then we went on a tour.

I have been to many distilleries but never one where the whole process takes place. It was fascinating to see the production line itself, with a liquid-bottlecork-foil-label-guy at the end putting bottles into boxes of six. The place is very compact and this puts pressure on selling the product because they need to shift it to get the next batch ready.

After the tour we were allowed to select any flavour we wanted and encouraged to give our thoughts on possible cocktail combinations. This was obviously a very sweet experience!

Gerard took us on a walk around Dijon next. It’s very much his manor I can tell you! There is a beautiful church in Dijon that has a particular stone that if you touch you should make a wish. Mine hasn’t come true yet.

Gerard took us to a shop where we were given gingerbread and mustards as a gift which I thought was a lovely touch. His daughter took us all to dinner at a fantastic restaurant before we all went bleary-eyed back to the hotel!

Next morning we were taken to a vineyard, since we were in Burgundy after all. It was a fantastic trip. We use Briottet in a lot of drinks as it is and they will feature even more in our forthcoming new drinks list. It’s nice to know the history of the bottles on the back bar that we often take for granted.

HOUSE TONIC TRIPS

Rum Fest

Imbibe Bar Show Josh Montgomerie, bartender at Dean Street Townhouse, visited the Imbibe Bar Show in London. “There were loads of different spirits to see and taste, so many different kinds of glassware and talks on how different spirits are made. Learning this way definitely filters down onto the bar. It enhances your understanding of balance in cocktails and style of service when you hear people from Bombay or Crystal Head vodka, Appleton or Bacardi explaining the products. That kind of knowledge is something we all need to work on.”

Michal Buben and members of the the Pizza East crew also attended Rum Fest (above), a two-day event in London that celebrates anything and everything to do with rum. “We tried so many different types, some from freshly cut coconuts and some more serious tastings. Big thanks to House Tonic for paying for our tickets - we were very grateful and the whole group had a great time.”

World of Bacardi

Bar Convent Bar Convent in Berlin is a mixture of bar convention and symposium. The Berlin team were there in force, says John Kamel, from Soho Hosue Berlin. “Bar Convent Berlin is huge and really popular. It is a place where all bartenders and folks in the industry congregate to see new products, make drinks, buy new equipment and swap ideas. Also it’s good for seeing what’s new in the market. I saw some funny products too – like the new Ron Jeremy rum.” Michal Buben from Pizza East, who made the journey out from London to Berlin, agrees. “It was great because there were so many tastings, and lots of great people were there like Jeff Mason from Cocktail Kingdom and James Chase from Chase vodka. It was pretty amazing.”

The Miami bar team took a trip to the Bacardi Headquarters in Coral Gables, FL. A motley assortment, the group included 8 members of the Miami team, creative bar director Chris Ojeda, relationships manager Tom Baran and House Tonic manager Julia Taylor-Brown, all three visiting from Los Angeles.

After being treated to a lunch in the headquarters’ shiny company cafeteria, the group headed up to the fifteenth floor for a tour of the Bacardi Museum, which is filled with information about the family, vintage Bacardi advertisements and other Bacardi family products.

After the tour, we were taken to the company’s in-house bar (set up with an above-bar camera and TV screens for a closer look during competitions) and sampled a selection of Bacardi products including Bacardi Reserva Limitada, Bacardi Ron Solera and Martini & Rossi’s new prosecco. Rick and Dinesh Gupta jumped behind the bar for an impromptu bartending competition before we were surprised with a special ending treat – a tour of the Bacardi archives.

Bacardi’s in-house archivists (rumored to be terrifying – although we found them quite nice) shared with us some of their favorite parts of the company’s expansive archive, which included shelf upon shelf of first edition cocktail books, rum bottles dating back to the company’s inception and 30 pound lithographic stones inscribed with the company’s original letterhead, which had been brought over in rafts by families fleeing Cuba during the revolution!

HOUSE TONIC 29

RISING STARS

Rising Stars Every issue of House Tonic we like to celebrate some of the unsung heroes of the bars. Meet our rising stars!

Lukasz Michalski Bartender Nominasted by Sam Kershaw, Babington

Josh Montgomerie Nominated by Gareth Jones, support office

Lukasz has been a star performer for a while now; he keeps getting better, more solid. Extremely reliable, pro-active and a great eye for detail and assisting the beverage controller with stock. A true ace in the pack!

Josh has been working at Dean Street Townhouse for just over a year. He started as a barback and now is a fully fledged bartender. Definitely one to watch for the future.

Miriama (Sony) Kauzlaricova Nominated by Francesco Lombardi, Cafe Boheme, Soho Antonio Del Monte Nominated by Gareth Jones, support office Antonio Del Monte is our new head bartender at Electric House, following a great year at Townhouse. He is one of our most solid performers with a natural flair for service (shame about his dodgy jumpers though!).

Sony is the person that every bar manager wants to have behind the bar. She came to us after the Electric fire as a redeployed member of staff and we couldn’t have asked for anyone better.

Her skills and knowledge are great and she is a very hard worker. Sony is so polite and charming with the guests, a great all rounder and overall, a star.

Vincent Houssin Nominated by Matt Sloper, Little House, Mayfair

Erdem Kayalar Nominated by Jay Newell, Soho House London

Vincent started as a barback for the company at Soho House and has worked his way through the ranks at LH to bartender. He has a passion for drinks and always comes to work with a positive attitude. A real one to look out for in upcoming competitions.

Erdem has worked for Soho House for a few years and in this short period of time he has developed from a bar back to a bartender then to the head bartender of Soho House! He has gained the respect of the entire house through his commitment and his hard work. Erdem is my right hand man, my partner in crime and a good friend.

Nothing is too much to ask and everything he does he does to our high standards. There’s no doubt in my mind that he will be running his own department in the near future.

Would you like to join one of Soho House’s bar teams, get great training and maybe even the chance to travel? Email housetonic@sohohouse.com or visit www.housetonic.com.

30 HOUSE TONIC

Krystian Wojnowski Nominated by Matt Sloper, Little House Mayfair Head barback Krystian continues to prove himself on a daily basis.

His attitude towards work is always positive and he makes the best coffees so watch out if there is ever a barista comp!

Krystian is also in training with our ordering and stock control at Little House, there are big things ahead for him!

Vital Petiot Nominated by Gareth Jones, support office Vital Petiot is the new head bartender at Electric House following nearly a year and a half working across Shoreditch House, Cafe Boheme and Soho House, where he was known as the happiest man in the House.

Tenzin Jigme Nominated by Juan Sevilla, Soho House New York Drew Lucaw Nominated by Ali Winch, Soho House Toronto Drew has been with Soho House Toronto since day one. He is extremely hard working and eager to take on any new task.

He has completely set up our inhouse fresh juice programme and continues to lend a helping hand in areas of training and product quality. Thank you Drew!

Tenzin has been with the company for about a year and a half as a barback. He is a great team member and constantly learning more and more about cocktails. He is a recent Bar Smarts Wired graduate, an online cocktail and spirits educational programme. His number one focus is to provide the best service possible for the guest (his words). I really see him going a long way in this industry.

want to WORK IN A great bar?

PHOTOGRAPHY: JAMIE BEVAN

With sites in London, Somerset, Miami, Los Angeles, New York, Toronto and Berlin, plus more on the way around the world, the Soho House Group is always on the lookout for exceptional staff.

We offer high quality training, excellent support and you might even get the chance to work in venues overseas. We want to help you develop a great career in drinks.

If you'd like to join one of our bar teams in Europe or the United States then please get in touch: email housetonic@ sohohouse.com, visit www. housetonic.com or call Gareth Jones on +44 (0) 20 7581 2569.

We'd love to hear from you!

You can also find us on Facebook and Twitter.

HOUSE TONIC 31

CANADIAN ROCKIES CREATED BY TOM KERR THIS SMOOTH WARMING SPICY COCKTAIL WITH FANTASTIC AROMAS OF ROSEMARY AND ORANGE IS AVAILABLE IN EVERY HOUSE BETWEEN NOVEMBER AND JANUARY - JUST ASK THE BARMAN TO SEE HOW TO MAKE THIS COCKTAIL GO TO WWW.SOHOHOUSE.COM/HOUSETONIC

for the facts drinkaware.co.uk ©2012 GREY GOOSE, THE GREY GOOSE BOTTLE DESIGNS AND THE GEESE DEVICES ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS.