Planet V&S 62 - Bartender's secrets

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B A R T E N D E R ’ S

S E C R E T S

10 Fashionable Summer Cocktails

By Maxime HOERTH Head Bartender Le Bristol - Paris - France

Alcohol is dangerous to your health. Consume in moderation.

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One Night in Bristol [ Maxime Hoerth, friendly smuggler ]

In four years, the Bristol’s head bartender has created a very Parisian place. Sheltered from prying eyes, the Bristol Bar is a contemporary speakeasy, exuding a flawless menu in an uninhibited atmosphere.

Text: Laurence Gounel • Photos: Leif Carlsson

C

oming from the George V 4 years ago, this young M.O.F. (Meilleur Ouvrier de France) was determined. He wanted to refocus on his core profession: cocktails. Dolling up his bar and only his bar. Working to a short menu that was always in season. «I wanted to do less and do it better,» he says. Result: The Bristol bar now attracts a 70% Parisian clientele.

Somewhere for those seeking discretion to come to, or those who just want to have fun, without all of Paris knowing about it. «We are committed to preserving people’s privacy.» That’s why after early evening, Maxime Hoerth draws the curtains so that the sense of being cocooned and friendliness prevails. Some customers have even become friends, sometimes inviting him to «pass by» when he finds himself in that part of the world. «In 4 years, I’ve seen all of Hollywood

and a dozen Heads of State. Nothing makes me happier than to see them relax when they arrive here, to help with chance meetings, and to have been able to recreate the spontaneity of a neighborhood bar». There is a reason the giant screen hidden behind the bar’s mirror is there... on game nights, the atmosphere is friendly and even David Beckham eventually made his mark during the 6 months he stayed here as part of PSG. «Now he never goes to Paris without coming to see us, to get news of our small family. We know his family and a now have a friendly and sincere relationship. « Prioritize the people? «That’s what I try to convey to my employees first and foremost. I prefer that they spend time talking to the customer who wants to talk rather than hastening to clear the empty table next to them».

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Flair and discretion [ Confidences over a drink ]

Maxime Hoerth is not yet 30 but has great maturity. He is one of those people who understands a hint, reacts instantly, and intuitively knows how to be discreet. All the qualities for life in a luxury hotel, you could say…

How can you recognize a good cocktail bar?

By its menu. It must be relatively short and balanced. And above all, it should be readable.

Just by reading the menu, you should easily be able to imagine what the cocktails taste like. You need to know what to expect. There is nothing

more painful than ending up closing the menu because it seems too complicated and risky: too many ingredients, you don’t know some of the alcohols, etc.

What makes this bar a success in your opinion?

First of all, its atmosphere. The wood around the walls, the fireplace in winter and soft sofas that make it a special room that grows to feel a little like home. You are not glued to your neighbor either, and that encourages trust. I see it every day, people feel good here... they lower their guard. The other day, some customers even fell asleep. That’s when we need to be discrete.

I take special care to ensure this. Our location is set a little way away from the hotel - it’s not easy to find us - which lends itself to discretion and is something that celebrities appreciate.

They know they will be left alone here.

Alcohol is dangerous to your health. Consume in moderation.

What qualities should a bartender have?

A good bartender should have good psychological insight and empathy. He knows how to decipher the clues when the customer first arrives and to offer something that matches up the customer.

He does not offer the same thing to someone in jeans or sneakers, someone who is seemingly on vacation but dressed in a suit, who has just left the office, who looks tired or is in good company ... a good bartender perfectly masters his domain. He knows his limits, his stocks, and his options. He has a real aptitude for creativity without forgetting the classics.

Have you ever had any unusual requests?

Customers are trusting and happy to pick through our short menu, which is always in season. A client once asked me for a «fun» cocktail. This seemed a bit vague but he didn’t elaborate and stood there expectantly, so we improvised something with dry ice. In the end I still offered something that I thought was consistent. Some people expect us to know everything. It’s like fashion, we offer a ready-to-wear rack but are obviously able to do high fashion. It’s what we do every night there - provided that it remains relevant in terms of mixtures. We do not improvise mixology.

alone at the bar, who started talking to one, then two people, then a whole little group as if it was totally normal ... the evening continued and it was one of those spontaneous moments, without a filter. I also remember one night where the DJ started playing hip hop because there was a small group of young bartenders who had come to relax with us. Soon, a little old lady at the next table started haranguing them: “Come on, young things, can’t you move? I’m from the Bronx and I’ll show you rhythm!” She started to dance in front of the young people, who were both bemused and amused. I love that this lively bar is not as slick as you might imagine.

Your best memory?

There are plenty ... it’s always gratifying to see a colleague grow and realize that he is ready to take off for another beautiful venue or to go abroad. But I specifically remember one night with a famous American director, who was sitting

Bristol Bar 112 rue du Faubourg Saint-Honoré, 75008 Paris Tel: +33 (0)1 53 43 42 41 Everyday, from 5:30pm to 2:00am. www.lebristolparis.com

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INGREDIENTS 1 sprig of lemon thyme 2 dashes of Scrappy’s Lavender Bitters 1 cl cane sugar syrup 2 cl fresh lime juice 5 cl Cuban rum Short drink made in the shaker.

PROVENÇAL DAÏQUIRI OUR TOP PICK 7-year old Havana Club rum is known to be one of the best aged rums in the world. Intense, round and velvety on the palate, it combines complex, aged notes with a freshness reminiscent of sugarcane. The way Cuban rums have always been made. www.havana-club.com

Alcohol is dangerous to your health. Consume in moderation.

PREPARATION Set the cocktail glass in the freezer to chill for about 15 minutes. Fill two thirds of the shaker with ice and add the lemon thyme. Pour in first the bitter, then the cane sugar syrup, lime juice, and rum. Shake for 15 seconds, then pour the mixture through the filter into the cocktail glass. Place dry lavender sprigs on the glass.

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INGREDIENTS A few leaves of fresh mint 2 cl port 3 dashes Peach Bitters 6 cl dried apricot-infused whisky 1 cl Roussillon Giffard apricot liqueur.

PREPARATION Gently scrunch up the mint leaves directly into the Julep cup then pour in the ingredients using a spirit measure. Fill the glasses half full with ice cubes and stir the mixture with a spoon to cool it. Fill the glass with crushed ice and add a few pieces of dried apricots and fresh mint as decoration. Sprinkle with icing sugar.

SCOTTISH JULEP OUR TOP PICK 12-year old Glenfiddich whisky is a classic that offers fresh and fruity aromas. Its long maturation in oak barrels gives it complex and balanced flavors with elegant notes of pear and a subtle oaky edge. www.glenfiddich.com

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INGREDIENTS 0.5 cl fresh ginger juice 1.5 cl fresh lemon juice 1.5 cl mandarin honey syrup 6 cl whisky Short drink made in the shaker and served in an ÂŤold fashionedÂť glass.

PREPARATION In a saucepan, mix the honey with water. Heat it over a low heat until it combines thoroughly to form a syrup. Filter it into a bottle and keep it in the fridge. Fill two thirds of the shaker with ice, then pour in the fresh ginger juice, fresh lemon juice, honey syrup, and whisky.

Shake for 15 seconds, then filter it into the cold glass and fill with ice.

Add a slice of fresh ginger and a sprig of mint leaves.

PENICILLIN OUR TOP PICK The incredible 12-year old Bowmore, which is moderately peaty and floral, has been recognized by leading experts, notably Dave Broom and Michael Jackson, for its balance and complexity. Superb! www.bowmore.com

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INGREDIENTS 2 cl lime juice 1 cl Cointreau 1 cl agave syrup 1 cl Siete Misterios Barril mezcal 5 cl tequila.

Short drink made in the shaker and served in a cocktail glass.

Alcohol is dangerous to your health. Consume in moderation.

PREPARATION Fill two thirds of the shaker with ice and pour in the ingredients.

Shake for thirty seconds to cool the cocktail then open the shaker and use a double filter to pour the cocktail into a Margarita glass that has been chilled in the freezer.

BOSWELL OUR TOP PICK Avion Silver tequila is created using the best blue agave from the highest regions of Jalisco, a state in Western Mexico. In 2012, it was considered to be one of the best tequilas in the world. www.tequilaavion.com

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INGREDIENTS 1 tablespoon cane sugar syrup 1 cl fresh lemon juice 2 cl Cointreau 5 cl jasmine-infused cognac (mix 50 cl cognac, 5 g Chung Hao jasmine tea) Short drink made in the shaker and served in a tea cup PREPARATION Set the tea cup in the freezer to cool for about 15 to 20 minutes.

Fill two thirds of the shaker with ice, then pour in the sugar cane syrup, fresh lemon juice, Cointreau and infused cognac*. Shake for 15 seconds, then filter it into the tea cup. Decorate the bottom of the cup with fresh jasmine flowers.

* The infused cognac should be prepared in advance (pour the cognac into a bottle. Add a sachet of tea containing 5 g of jasmine tea.

Close the bottle and heat it in a bain marie for 20 minutes. Leave it to cool for 10 minutes, then remove the sachet of tea. Keep the infused cognac at room temperature until it is ready to be used.

JASMIN SIDE CAR OUR TOP PICK The RĂŠmy Martin VSOP Mature Cask Finish is a good mix between aromatic strength and elegance. On the palate, it has a beautiful harmony of ripe fruit and licorice. A complex bouquet that combines power and elegance. www.remymartin.com

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INGREDIENTS 2 cl lemon juice 2 cl Pandan syrup 3 cl Don Santiago Quebranta pisco 1 cl Tio pepe dry sherry 6 cl champagne Long drink made in a shaker, finished off with champagne, and served in a tasting glass.

Alcohol is dangerous to your health. Consume in moderation.

PREPARATION Fill two thirds of the shaker with ice and pour in the ingredients (except the champagne). Shake for thirty seconds to cool the cocktail then open the shaker and use a double filter to pour the cocktail into a tasting glass filled with ice. Top up with champagne then gently stir with a mixing spoon. Finish by adding a Pandan leaf and lemon peel to decorate.

PANDAN CHAMPAGNE COCKTAIL OUR TOP PICK The freshness and finesse of the Louis Roederer Brut Premier champagne should be remembered. Its structured frame, its richness and length are strongly vinous. It is full and complex, both modern and powerful whilst still remaining a great classic. www.louis-roederer.com

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INGREDIENTS 4 cl vodka 2 cl Chase rhubarb vodka 2 cl lemon juice 2 cl Saint-Germain (elderflower liqueur) 3 cl rhubarb juice 2 cl egg whites Long drink made in the shaker and served in a tumbler.

PREPARATION Fill two thirds of the shaker with ice and pour in the ingredients (except the lemon juice). Shake for thirty seconds to cool the cocktail then open the shaker and use a double filter to pour the cocktail into a tumbler filled with ice. Top up with lemon juice and decorate with multi-colored edible pansies.

RHUBARB FIZZ OUR TOP PICK Belvedere vodka is distilled using traditional Polish methods dating back more than 600 years. Its creation is based on the combination of an exceptional grain (Dankowskie gold rye) and pure water from their own well. www.belvederevodka.com

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INGREDIENTS 0.5 cl cane sugar syrup 5 raspberries 2 cl fresh lemon juice 2 cl raspberry-rose cordial 3 cl egg whites 5 cl gin Short drink made in the shaker and served in a «vintage» cocktail glass.

Alcohol is dangerous to your health. Consume in moderation.

PREPARATION Set the cocktail glass in the freezer to cool for about 15 to 20 minutes.

In a shaker without ice, add the fresh raspberries using tongs and crush them with a pestle. Pour in the cane sugar syrup, lemon juice, raspberry-rose cordial, egg whites, and add the gin. Close the shaker and give it a «dry shake». Open the shaker and fill it two thirds with ice. Shake again for 15 seconds, then filter it into the pre-chilled vintage glass. Finish by adding a dried rosebud to the surface of the cocktail.

ANDREA’S CLOVER CLUB OUR TOP PICK Created in 1987 based on a recipe dating back to 1761, Bombay Sapphire gin is the result of a steamed infusion of ten different plants (including juniper, coriander, almond, lemon, angelica, and licorice) suspended in copper baskets. www.bombaysapphire.com

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INGREDIENTS 5 cl pineapple-infused cognac 2 cl «Bristol Pimm’s Mix» ginger ale strawberry and orange slices lemon lime Long drink made directly in a wine glass.

BRISTOL SUMMER CUP OUR TOP PICK Inspired by a cognac created in 1817 at the request of George IV, the future King of England, Hennessy V.S.O.P is almost two centuries old. On the nose, flavors of vanilla, cloves, and cinnamon. Followed by delicate toasted notes. www.hennessy.com

Alcohol is dangerous to your health. Consume in moderation.

PREPARATION Fill the glass with ice then add a few slices of strawberry, orange, lemon and lime as well as a few raspberries. Then pour in 5 cl of pineapple-infused cognac, 2 cl of «Bristol Pimm’s Mix» (a mixture of Angostura Bitters, Carpano Classico, Vermouth Punt E Mes, Vermouth Dolin blanc, and Noilly Prat ambré) and top it up with ginger ale. Stir and add a decorative slice of cucumber, lemon peel, fresh mint and Amarena cherries.

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