The Cocktail Lovers Magazine Issue 41 Summer 2022 by The Cocktail Lovers

THE COCKTAIL LOVERS

INGREDIENTS FOR MORE THAN GREAT DRINKS THE COCKTAIL LOVERS.COM SUMMER 2022

ISSUE 41

ISSN 12034567890

Putting sunshine in a glass

Meet the people who capture the rays in their bottles and signature serves PAGE 30

Great escapes

Holiday hotspots where the drinks are well worth travelling for PAGE 48

Twisted by the pool

Simple twists to make your summer cocktail recipes pop PAGE 42

Feeling HOT HOT HOT, it’s the…

SUM MER ISSUE

WELCOME

hello cocktail lover! Every summer we’re here to experience is a summer worth celebrating. That means slathering on the SPF, shedding the layers and getting your booty outdoors. It’s a time for conviviality, non-conformity, carefree dressing and smiles. It’s lightness, freshness, out of office on and indulging in those sunshine flavours. We can’t do anything about the weather or your mood but we’re sure as hell going to do our bit to assist on the drinks front. Starting with expert tips and essential advice on how and what to imbibe in the sun, all from registered nutritionist and fount of all knowledge on such things, Kerry Torrens BSc (Hons) PgCert MBANT (p. 28). Safety tips noted, it’s time to shine a light on some of the people who have made it their business to bring sunshine to our glasses (p. 30), before we round up the best kit for the season – whether you’re planning a gathering in the garden or pimping up your in-flight mini on the plane, we’ve got you covered (p. 24). Speaking of travels, we head to Oslo to check out its growing bar scene (p. 62) and if you’re off to one of the popular holiday destinations – hey Mykonos, Ibiza and Marbella – Tyler Zielinski points you in the direction of the best bars to have on your itinerary while you’re there (p. 48). Have a good one and in the words of Baz Luhrmann, wear sunscreen (if you know, you know!).

MS S

I must confess I’m not actually a particularly big fan of relentless sunshine and soaring temperatures. It’s not that I’m especially sensitive to either. It’s just that I generally prefer misty short days and long chilly evenings, with the clothes and cocktails that come with the seasons of autumn and winter. Having said that, I was born and brought up in Blighty, where we’re not generally over-blessed with decent summers. So when a day or two of sunshine does come our way I’ll grab it with both hands. And, at the same time, grab those unusual opportunities to enjoy wearing a linen suit for a fortnight, drink and dine outside whenever possible and revisit those cooling cocktails that only really make sense when the mercury is rising. So it’s a pleasure to welcome you to our summer issue. Not least because we have uncovered three delightful destinations for your alfresco drinking and dining pleasure (p. 60). We’re also showcasing six of our absolute favourite summer cocktail serves (with a selection of simple twists) in our photo feature (p. 42). And, for home entertaining, nothing beats serving the perfect punch (p. 58). Sit back, get your sunglasses on and join us in the joys of summer cocktail loving.

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contents 08

Amuse bouche

News, views, reviews and how-tos, including a cool collab with bartender Maxwell Britten and American rapper T-Pain, recipes to create a stir each month and where they’re drinking in Rome

11 hot reasons to be a cocktail lover right now

Getting tiki with it, being totes fabulous, feeling the blues and more

Dark stars

Twisted by the pool

Great escapes

From soil to sip

Liquid intelligence

Take 3 ingredients

The latest new releases are deep, dark and delicious – try them and see for yourself

How to zhoosh up your cocktail-making repertoire with a few simple twists

Heading to one of the major holiday hotspots? These are the venues to have on your must-visit list

24 Drinks on the go

All the kit you need for your holiday drinking occasions

In the hotseat

How to drink responsibly and mindfully when the heat is on, with Kerry Torrens BSc (Hons) PgCert MBANT

30 Putting sunshine in a glass The people behind our favourite summertime bottles and serves

The savviest bar teams are partnering with local farms for the freshest, most delicious drinks menus around

Zoe Burgess tells us how to mix the perfect punch

With Stefanie Anderson, Head Bartender, Gleneagles Townhouse, Edinburgh

60 Mains & Martinis

Drinking and dining alfresco at The Garden at Corinthia London, The Nest at Treehouse London and The Churchill Bar & Terrace

Highballs are the future

Low abv, big on flavour and personality, just a few reasons why highballs are tipped for the top

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Princess Peach at Scarfes Bar

Issue 41 Summer 2022 Editors Sandrae Lawrence, Gary Sharpen Creative Director Scott Bentley - Bentley Creative Sub editor Laura Hill Cover photography Gary Smith Contributors Nate Brown, Zoe Burgess, Anna Sulan Masing, Jane Ryan, Tyler Zielinski Thanks to Chris Grøtvedt, Slavomir Kytka, Troels Knudsen, Kerry Torrens BSc PgCert MBANT

For all editorial and advertising enquiries, please contact:

(+44) 020 7242 2546 mail@thecocktaillovers.com

Find us:

TheCocktailLovers.com @cocktaillovers meet.thecocktaillovers @thecocktaillovers

The Cocktail Girl & Guy

She heads north to independent gem Little Mercies while he goes for five-star glamour in London’s West End

Reproduction in whole or part of any contents of The Cocktail Lovers Magazine without prior permission from the editors is strictly prohibited.

Northern lights

Parting shot

Dial down the heat with a Sbagliato: ice-cream + fizz = 100% deliciousness

Destination Oslo for five very different but exceptional bars

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All details of bars featured in this issue were correct at time of going to press. Please see individual websites for up-to-date information. The Cocktail Lovers Magazine is printed in the UK by Stephens & George.

PLEASE DRINK RESPONSIBLY

CONTRIBUTORS

JANE RYAN

TYLER ZIELINSKI

ANNA SULAN MASING

NATE BROWN

Jane is a writer and content creator, previously working for the global Difford’s platform as well as London Cocktail Week, DrinkUp.London and Concrete Playground. She has also contributed to publications such as CLASS, PUNCH and Imbibe. Before growing too tired to work two jobs, she enjoyed part-time roles in London’s Callooh Callay, Satan’s Whiskers and Trailer Happiness. These days she only makes drinks for others on TikTok.

Tyler is a London-based drinks expert with nearly a decade of work in the industry as both a writer and bartender. His writing has featured in PUNCH, Liquor.com, Food & Wine, Condé Nast Traveler, Eater, Decanter and more. He also serves as a consultant for bars and brands around the world. In 2022, he was shortlisted as an Emerging Talent in Spirits Communication by the International Wine and Spirit Competition (IWSC).

Anna Sulan is a writer, academic and podcaster based in London. She is cofounder of Cheese magazine and Sourced: a public research platform investigating our global food and drink systems. Her podcast series, A Taste of Place by Whetstone Radio Collective, launches in August 2022. Her debut book, Chinese and Other Asian, will be published in February 2024.

Nate is the creative director and founder of SoCap Group, providing bars and restaurants to the neighbourhoods of London. Previously, he founded and operated a range of bars in the City of London, winning numerous awards in the process. He often contributes to various industry publications, including CLASS, where he is known for his contrarian opinions, and is a regular judge at international spirit competitions.

Favourite summer serve? “A Margarita with a splash of pineapple juice.”

Favourite summer serve? “More often than not, I opt for a classic Daiquiri.”

Sunshine in a glass: p. 30

Great escapes: p. 48

From soil to sip: p. 54

Favourite summer serve? “A refreshing whisky and soda. I’m still thinking about one made with Ryan Chetiyawardana’s and Louise McGuane’s Fierfield.”

Highballs are the future: p. 36

Favourite summer serve? “I’ll be drinking vermouth and soda, and dry sherry.”

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APERItiVO

Opening up the palate for the summer goodness ahead …

PAG E 8

PAG E 1 3

PAG E 1 4

PAG E 2 8

WE'RE LOVING…

WHERE THEY’RE DRINKING IN ROME

SIX WAYS WITH LEMON PEEL

IN THE HOTSEAT

Flowerhouse, the pub set up by a woman, with women’s empowerment in mind. Don’t worry, men are welcome too

Don’t just think juice: we highlight six ways to make your lemons go further

For when you’re done with the sightseeing, these are Rome's hottest drinking spots

Checking in with Kerry Torrens BSc (Hons) PgCert MBANT to find out how and what’s best to drink in the sun

PAG E 9

MENU MATTERS

New cocktail menus take tons of creativity, research and time. We highlight three with stories to tell

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NEWS, VIEWS, REVIEWS, INTERVIEWS & HOW-TOS

We’re loving… Flowerhouse, a London pub with a definite female focus. Sure, men are welcome, but really owner Jo Jackson has created the place with women in mind. That goes for everything from providing an elegant yet welcoming space where women feel comfy drinking alone to offering apprenticeships

and flexible working hours to encourage mothers returning to work. The look and feel is undeniably feminine without being twee – think bold floral wallpaper, plenty of plantings and subtly blushed walls. On the menu? Cocktails run from Flowerhouse Spritz and Rum Tiki to G&Ts paired with specialist tonics, and of course, there are plenty of wines and craft beers. flowerhouse.pub

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APERITIVO

The PEOPLE Ian Burrell

When we think sunshine and drinks, we think rum. And when we think rum, we think Ian Burrell. With good reason – he’s the man who travels the globe sharing the rum love. Renowned for his unique brand of ‘edu-tainment’ where he brings the fun to seminars, masterclasses and bar trainings, he’s also responsible for creating UK RumFest and the world’s first rum university, and as one of the founders of Equiano, the multi-awardwinning African Caribbean rum. For more people who bring sun into drinks, see page 30.

MENU MATTERS

Three new, creative and very inspiring cocktail menus to have on your radar

COCKTAIL HACK #2 From Remy Savage, owner of A Bar With Shapes For A Name, London:

“USE A THERMOMETER TO STIR YOUR COCKTAILS. WHEN YOU REACH -2, -3 DEGREES, YOUR DRINK IS READY. ” For more cocktail hacks from industry experts, tune into The Cocktail Lovers podcast

DUALITY

IN GOOD SPIRITS

WHERE: Artesian, London WHAT’S THE STORY? Giulia Cuccurullo and the team showcase seven pairs of cocktails, each representing two sides of the same coin. The dynamic duos include Past & Future, Good & Evil and Right & Wrong, each linked by a common element such as an ingredient, drink style or technique.

WHERE: Trick Dog, San Francisco WHAT’S THE STORY? Poet Katharine Ogle joins forces with Trick Dog for a drinking experience they describe as ‘one part anthology, two parts cocktail menu’. As well as ‘couplets’ (Highballs) and ‘slam poetry’ (shots), it contains works from 16 poets, each with a corresponding cocktail.

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PASSPORT

WHERE: Hanky Panky, Mexico City WHAT’S THE STORY: Inspired by the friendships made and cemented during lockdown, this new menu is influenced by the team’s travels in 2021, with ingredients and references relating to their guest shifts in Rome, Barcelona, London, Milan, Madrid, India, Oslo and Saint Petersburg.

APERITIVO

CREATE A STIR! JULY

National Picnic Month Strawberry Vodka Lemonade

4 medium strawberries, sliced 45ml vodka 90ml lemonade Strawberry slices, to garnish

Method: Muddle the strawberries in a paper cup or tumbler. Add ice, then pour in the vodka. Top with lemonade and garnish with strawberry slices. Tip: For large groups, multiply the recipe and make in a pitcher. Simples. 3RD AUGUST

National Watermelon Day Cucumber & Watermelon Mojito

THINGS THAT MAKE US GO ‘OOH!’ We’re suckers for a clever collab. And this one definitely rocks our boat. Top New York bartender Maxwell Britten (left), has partnered up with American rapper T-Pain (right), to release a book and selection of cocktail recipes inspired by his hit songs. There’s Shawty Get Loose, I’m Sprung, I’m So Hood and a whole lot more – all of which will be available as collectible NFTs (non-fungible tokens) from 1st August. crypto.com/NFT

Notable Nibbles

When your drink is crying out for company, pair it up with Perelló Gordal pitted olives. Plump, firm and insanely juicy – these guys are tinned in brine with guindilla chilli for an incredibly piquant flavour. And don’t even get us started on the texture. Put it this way, even staunch meateaters will approve. souschef.co.uk

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5 lime wedges 10ml sugar syrup 12 mint leaves, plus a sprig to garnish 50ml white rum Double Dutch Cucumber & Watermelon Mixer

Method: Muddle four lime wedges and the sugar syrup in a Highball glass. Add the mint leaves and gently muddle before adding the rum and some crushed ice. Top with the Double Dutch Cucumber & Watermelon Mixer. Stir to combine, then add more crushed ice. Garnish with the mint sprig and remaining lime wedge. 17TH SEPTEMBER – 2ND OCTOBER

British Food Fortnight The Sacred English Spritz

50ml Sacred Rosehip Cup 100ml Ridgeview Cavendish NV The London Essence Co Soda Water Dehydrated orange wheel, to garnish Method: Fill a wine glass with ice. Add the Sacred Rosehip Cup, then the Ridgeview Cavendish NV. Top with soda water and garnish with a dehydrated orange wheel.

www.seventyonegin.com

APERITIVO WHERE THEY’RE DRINKING IN…

ROME

Famed for the Colosseum, Trevi Fountain, Spanish Steps and the Vatican, Rome is also gaining a reputation for its diverse bars. Such as these…

FRENI E FRIZIONI

LA PUNTA EXPENDIO DE AGAVE

Host to the most eclectic crowds of all the venues featured here, with everyone from neighbouring students and visitors to savvy locals. It helps that a complimentary vegetarian buffet is served alongside the cocktails from 6-8pm every evening, but more than that, it’s about the energy that emanates from every inch of this former mechanics yard. freniefrizioni.com

This is not a theme bar, it’s a love letter to Mexico. Everything about it (except the location) is authentic, from the colourful tiles and textiles to the carefully curated list of agave spirits and cocktails. Upstairs is more food based while the drinking den downstairs is the place for some serious tequila and mezcal. lapuntaexpendiodeagave.com

JERRY THOMAS PROJECT

THE COURT

DRINK KONG

Trust us, you won’t drink in better views than in the courtyard of this palace hotel. Located directly in front of the Roman gladiatorial school Ludus Magnus, this five-star beauty overlooks the Colosseum and while it’s definitely one for your Instagram feed, the drinks and snacks are pretty cool too. manfredihotels.com

It’s dark, cool, moody and minimalist, with added drama coming from the bold neon signs and the conceptual drinks on the list. Owner Patrick Pistolesi has created a luxe, nightclubby, almost Bladerunner-esque look that runs throughout the four interconnecting rooms, and locals can’t get enough of it. drinkkong.com

The OG, the one that put Rome and its bars on the map: 12 years on and JTP still gives the young guns a run for their money. Every inch the speakeasy (password for entry, spivvy bartenders, dimmed lights and serious stirred-down drinks), with space for only 40 or so covers, be warned, you may have to wait to get in. thejerrythomasproject.it

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APERITIVO

SIX WAYS WITH

LEMON PEEL Coasters

Salt Zest lemons with a

At Paradiso in Barcelona, they save all the peels collected in the bar and transform them into sustainable coasters.

Microplane grater, add an equal quantity of coarse salt, then mix together with your fingertips until all of the zest is coated in salt. Leave to dry in the open air, then store in a covered container. Use to rim Margarita glasses.

Edible garnish Dehydrate them by placing in the oven on the lowest setting, on a lined baking tray, for 30 minutes to an hour – then use to top your glass.

Lemon vodka

Take the peels of two unwaxed lemons and place in a sterilised jar. Pour in vodka. Close tightly and place in a cool, dark place for one to three weeks, depending on your liking. Use in Lemon Vodka Tonic and as a base for cocktails.

Cordial

Scrub and zest four lemons. Bring a saucepan of water to the boil, add the peeled lemons and leave for one minute then remove. Reserve the water and juice the lemons. Put the zest, 500ml lemon-infused water and 650g of sugar into a saucepan. Heat gently to dissolve the sugar, then bring to the boil. Add 500ml lemon juice and bring just to boiling point. Remove from the heat, strain through a sieve into a jug, then pour into sterilised bottles and seal immediately with sterilised screw caps, corks or swing-top lids. Leave to cool, then store in a cool, dry place or in the fridge for up to 4 months. To use, mix one part syrup with four parts water.

Wash four unwaxed lemons, peel into thick ribbons and place in a Kilner jar. Add 150g caster sugar, then muddle before sealing, shaking and leaving overnight for the sugar to extract the oil from the peels. Use the oil in punch recipes and to max the flavour of lemonade.

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S H U T TE R STOC K

Oleo-saccharum (aka sugar oil)

APERITIVO

The PLACE

Chileno Bay Auberge Resort Remember when going on holiday meant succumbing to comedy cocktails made with inferior ingredients, all dressed up like they were off to a party? No more, my friends. These days you can find quality drinks even in the most popular holiday hotspots. Chileno Bay Auberge Resort in Los Cabos is a case in point. Trust us, you won’t find a more picturesque setting, but the drinks programme overseen by Osvaldo Vazquez is more than a match for the luxe, five-star getaway. For more summer vacays with quality drinks, see page 48.

KEEP YOUR COOL

DID YOU KNOW? Half of 1,000 consumers surveyed said they care more about the health attributes of drinks now than they did 12 months ago.

Make like a movie star by taking a tip from Hollywood actor and co-owner of Aviation Gin, Ryan Reynolds. He’s not daft, his suggestion is to take the heat off with an Aviation Hipster Harvey.

Source: Footprint Intelligence

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Here’s how: 40ml Aviation American Gin 60ml orange juice 15ml vanilla liqueur Orange slice to garnish Method: Combine first two ingredients in a flute glass. Top with vanilla liqueur and garnish with an orange slice.

SIX QUESTIONS for… From managing dive bars in Bristol to securing the top spot at the American Bar at The Savoy, Chelsie Bailey is only the 14th head bartender in the iconic hotel’s 129-year history

CHELSIE BAILEY

New head bartender at the American Bar at The Savoy, London

ONE

Congratulations on the new role. How does it feel to say that you’re the new head bartender at the historic American Bar? Thank you very much, it means a lot to me coming from you both. Well, now that it’s slowly sinking in, I can say that I’m overwhelmed in the best possible way and incredibly honoured to step into such an iconic role!

TWO

You’re following in the footsteps of 13 incredible bartenders – who stands out most to you and why? I don’t think I can pick one in particular as they’ve all done such a fantastic job in this historic bar. Though I must mention Erik Lorincz as he was the head bartender at the time of me first starting out in cocktails and purchasing my first Savoy Cocktail Book.

THREE

What’s the most fascinating thing that you’ve learned about the bar since you’ve landed the role? That would be how progressive the hotel itself was when it first opened. The Savoy actually has ‘100 firsts’, including being the first hotel to generate its own electricity supply, with the aid of steam generators. So much power was produced that The Savoy actually provided electricity for parts of the surrounding area around The Strand. Another first: the hotel was entirely lit by electricity, instead of the more dangerous gas. It was also the first hotel to provide music while guests dined. The idea was to ‘cover the silence which hangs like a pall over an English dining table’. It’s been really interesting to learn all of these things and how much the hotel has impacted on the industry.

FOUR

In your opinion, which three moments in your career have led you to this point? I couldn’t pinpoint three exact moments – it’s down to everything I’ve achieved and the strong network I’ve built in the industry. I believe it’s the people I’ve met and worked with along the way who have helped me to land this huge role.

FIVE

What superpower will you bring to the famous room? I really hope to just build an incredible, diverse team of people who come with their own amazing superpowers!

SIX

How do you look in a white jacket? Well I’m yet to try it on, but I’m hoping I look as good as everyone else. thesavoylondon.com/restaurant/ american-bar

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APERITIVO

The BOTTLE Plantation Pineapple Rum

Pineapple and rum? Yes please! Particularly when it’s Plantation Rum Stiggins’

Fancy Pineapple Rum. Ice it up and slow things down for a taste of the tropics, whatever the weather. For more summer serves, see page 42.

KNOW this! 1 in 13 homeowners in the UK are looking to build a home bar this year. Their average spend? A whopping £14,000! Source: Rated People Home Improvements Trends Report 2022

book club Around the world in three cocktail books LONDON

JAPAN

ASIA

Dicktales or Thankyous and Sluggings

The Way of the Cocktail: Japanese Traditions, Techniques & Recipes

Cocktails of Asia

By Dick Bradsell

This book is special for many reasons but mainly because it takes us inside the mind of the man who made cocktails in London credible – Dick Bradsell. Historians and great friends Anistatia Miller and Jared Brown have spent the past seven years putting together his quotes, photographs, musings and doodlings in this long-awaited gem, which includes details of his famous and not-so-famous cocktail recipes.

By Julia Momosé (with Emma Jantzen)

So much more than a recipe book, Julia and Emma bring every facet of Japanese bartending to life, guiding the reader through the traditions, various tools and exacting techniques, history of the cocktails and spirits, before sharing inspiring recipes divided by season. Beautifully illustrated and put together.

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By Holly Graham

As managing editor of DRiNK Magazine Asia, Holly is literally the voice of the Asian bar scene. And this book proves it. Shining a light on the movers and shakers everywhere from Seoul to Singapore, Bali to Bangkok, she opens the doors to the many and varied bars, introduces us to the key players, shares their stories and highlights the recipes for their signature cocktails. It makes for an excellent read.

Drinking pink Rosé isn’t just about the vino folks. There are some cracking drinks categories in the pink party, including…

eleven 01 HOT reasons …to be a cocktail lover right now

Tequila Inspiro Tequila Rosa Reposado is the first blue agave tequila aged in rosé wine oak casks and finished in pinot noir wine barrels. That’s the good news. The bad news is, it’s only available in the US. For something super sippable and more readily available, try Código 1530 Rosa Tequila. codigo1530.com

TWO

Vodka Made in Provence from French winter wheat, organic rosé wine and all of the finesse and know-how of the perfume-makers in the region; say bonjour to 06 Vodka Rosé, the world’s first 100% French Vodka Rosé. 06vodka.com

3 Cider

Cider gets the sexy treatment. Think fabulously fresh, deliciously crisp, rare, red-fleshed apples (Pommes à Chair Rouge, seeing as you’re asking), fermented real s-l-o-w for an oh-so refreshing summery taste and you’ve got Galipette Cidré Rosé. galipettecidre.com

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APERITIVO

Having our cake

…and eating it. How’s this for a true taste of summer? A delicious Piña Colada – in a cheesecake! Served with pineapple rum jam and coconut ice cream, find it on the current menu (alongside the always fabulous drinks) at Tayēr + Elementary. tayer-elementary.com

FIVE

Heading north …to Jupiter Artland, Edinburgh. More than a sculpture park filled with delights by Tracey Emin, Antony Gormley and Anish Kapoor, it’s home to the X MUSE temple, an immersive new Scottish vodka tasting experience created by Formafantasma. jupiterartland.org

SIX 7 Getting tiki with it Hello summer, so nice to see you! We’ll be making like we’re in Hawaii even though we’re at home – tiki mood equals good sunshine vibes. Aloha! Mug, harveynichols.com; top, hawaiian-shirt-shop.co.uk 19 THE COCK TAIL LOVERS / ISSUE 41

…and to keep the tiki theme going, even at rest, there’s this. Dottie and Caro Tiki Drinks Duvet Set and Island Tiki Tan Square Pillow Cover by Heather Dutton, spoonflower.com

APERITIVO

EIGHT

Shopping and sipping Celebrate those swanky purchases at the new Möet & Chandon Champagne Bar in Harrods. Serving an array of bubblicious delights including innovations and rarities, signature cocktails and delicious bites, it’s destined to be a big hit. harrods.com

TEN FEELING THE BLUES

For iced teas with bells on, try Mariage Frères Cactus Bleu French Summer Tea. Combining blue tea and pieces of cactus, it makes for a refreshingly cooling brew with onehelluva dramatic colour. mariagefreres.com

Being totes fabulous

More than a fash-tastic piece of kit, this little beauty is a reminder to keep hydrated, which makes it a necessity, right? anyahindmarch.com

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Keeping it chill

For properly chilled bottles and beats, get yourself a Tupac Shakur Little Playmate Cooler. No outdoor gathering is complete without one. igloocoolers.com

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#WELOVE

Where we’ve been, who we’ve seen and what we’re loving this season

Winning Best Food & Drink Podcast in The Publisher Podcast Awards.

Heading up to Edinburgh for the Johnnie Walker Princes Street Experience, taking the inspiring interactive tours and bottling our own whisky.

Celebrating the new food and drink menu and the arrival of summer at Paradiso, Barcelona.

Destination Rome for the Roma Bar Show, where we joined Monica Berg and Ryan Chetiyawardana on stage for a talk about The Ecology of the Modern Cocktail Boom…

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…while making time to take in a few of the tourist attractions.

APERITIVO

Judging the firstever Graham’s Blend No5 Global Final in the Vintage Room at Graham’s Port Lodge, Porto.

Joining the crème de la crème of the food and drinks world at the Fortnum & Mason Food and Drink Awards at The Royal Exchange, London.

Exploring the topic of taste and flavour in cocktails with Ryan Chetiyawardana (again!) for for culinary research project Sourced at e5 Bakehouse, London.

Having a fantastic day with the Santoni team in Tuscany, driving vintage Fiats, sipping aperitifs in the countryside and enjoying first-class hospitality in the home of owner Stefano Santoni.

And a few notes from the home front… WHAT WE’RE MAKING… White port and tonic has become a go-to since our visit to Porto for the Graham’s Blend Series Cocktail Competition – it's what the locals drink and we understand why. One part white port, three parts tonic, a slice of lemon and a mint sprig to garnish. Oh-so easy and tasty AF.

WHAT WE’RE SIPPING… Mezcal isn’t one of our usual tipples but we’ve developed a taste for it since sampling Del Maguey Vida de Muertos for a recent episode of The Cocktail Lovers podcast. Since then we’ve expanded our repertoire to include the toasty delights of Ojo de Tigre Artesanal. 23 THE COCK TAIL LOVERS / ISSUE 41

WHAT WE’RE WATCHING… We’re always on the hunt for new glassware – whether in charity shops or swanky stores. The latest additions to our shelves are a set of Nude Savage Coupetini glasses. They’re fancy enough to make us feel posh but not so fancy that we can’t drink from them, or worry that they’ll break.

DRINKS ON THE GO

Whether you’re flying off on holiday, planning a picnic or going for a fullblown garden party, here’s the kit you need (including the drinks…)

FOR GARDEN PARTIES 1. Best for getting the party started

The Drinks Drop XX Box One XX Box, 20 serves – who needs anything else? Choose from six variations from six super-cool bars including Plum Negroni from Hawksmoor, Trailer Daiquiri from Trailer Happiness and Watermelon Margarita from Crazy Pedro’s. thedrinksdrop.com

2. Best for setting the scene

Wayfair Outdoor Entertaining x DIY Garden Bar Show them you mean business by creating a dedicated garden bar area. You could make your own, of course, but if you’re not quite up to it, try this. It does the job pretty damned well. wayfair.co.uk

3. Best for serving in style

Porter Green Unbreakable Picnic Tumbler Set For outdoor parties, you don’t want glass but you don’t want to look cheap with paper cups. The answer? Light, portable, sustainable and classy silicone. Get in! quinceandcook.co.uk

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APERITIVO

FOR HIGH-FLIERS 4. Best for mile-high Martinis

Martini Cocktail Kit Containing olives, brine, dry vermouth and a handy cocktail pick, this nifty kit elevates your comp mini of gin or vodka into a fancy-schmancy Martini. cocktailkits2go.com

5. Best for pimping in-flight drinks

Dalvey Voyager Pocket Cup Upgrade your plastic vessel with this oh-so practical, ever-so

accessible telescopic number. Works like a charm every time. dalvey.com

6. Best for portability

NIO Cocktails Letterbox-friendly and perfect for packing (and packing a pretty mean punch), these clever CD-styled ready-to-drink cocktails come in a variety of expressions, ranging from classics through to limitededition seasonal delights. niococktails.com

FOR PICNICS

7 8

7. Best for crowd appeal

Bottled Cocktail Co Elderflower Highball London Dry gin, elderflower, lime and fresh-cut grass essence combine to make an agreeably fresh, light and aromatic cocktail to suit everyone’s palates. Pair with a mixer and enjoy! bottledcocktailcompany.com

8. Best for raising your picnic game Life of Riley Leather Drinks Case This handsome leather drinks case with ice bucket, space for four bottles, ice tongs, bottle opener and corkscrew scores top marks in the looks and practicality departments. Posh picnics here we come! lifeofrileyonline.co.uk

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9. Best for picnic essentials

Heating & Plumbing London Ultimate Picnic Toolkit One pure new wool blanket, two waterproof cushions and a cool-as-you-like hanging ice bucket – this collection ensures that all of your alfresco essentials are sorted. Just add people and the drinks. heating-and-plumbing.com

10. Best for bartenders on the go

Legacy Bar-BackPack Portable Cocktail Set Fully insulated and with enough room to carry three large bottles and all of your extra bits, this backpack seals the deal with its detachable zippered front pouch containing 16 essential bar tools. picnictime.com

BLENDING AND CONNECTING WITH SANTA TERESA 1796 Bringing the magic of the solera method to life in the brand-new City Solera sessions

PLEASE DRINK SANTA TERESA 1796 RESPONSIBLY

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TCL PARTNER

ost of what you need to know about Santa Teresa 1796 rum sits proudly on the front of each bottle. The name, Santa Teresa, is writ bold, of course – but so too is its birthplace, Venezuela. More prominent is a date, 1796, marking the year the Hacienda Santa Teresa was founded, and in the background is an illustration of said Hacienda, the home of the brand, the place where it all started and where the awardwinning rum continues to be produced to this day. There’s another vital piece of information. Two words with big impact: Solera Rum. Traditionally used in sherry making, this extremely skilful process of dynamic blending and patient resting is key to the rich, smooth and elegant character that Santa Teresa 1796 has justifiably become renowned for. So much so that Geoff Robinson, Santa Teresa Global Ambassador, has spent the past year sharing its magic with some of the best bartenders in the world. “The fermentation, distillation, ageing and blending of our rum is a real craft but it’s in the solera where something indefinable happens,” he explains.

INTRODUCING CITY SOLERA

To understand how the solera method gives Santa Teresa 1796 its smooth texture, all-round voluptuousness and exceptionally refined taste, you have to appreciate the methodology behind it. “We’re so passionate about the solera because it’s integral to our rum but we also know that the process is so misunderstood,” says Geoff. “We decided that the best way to communicate the craftsmanship behind it was to get people involved, hands-on.” Which is how the City Solera sessions were born. These fun, practical and thoroughly engaging sessions held in London, Madrid and Paris with Hamburg and Miami to follow, brought together some of the best bars in each city. First, they learned how Santa Teresa Maestros Ronero Nestor Ortega

WHAT IS SOLERA MATURATION? In short, it’s a fractional blending process for ageing liquids. Barrels are stored in a rack in order of age and a portion of liquid is drawn from the oldest barrel and replaced by a similar quantity of the next oldest and so on. Some of that extracted liquid goes on to make the bottled product, the rest is used to refill the other barrels. The important thing is, the barrel is never completely emptied. In the case of Santa Teresa 1796, this means there’s always some of that original ‘mother rum’ that was 35 years old when the solera was first filled in 1992, adding maturity and depth to the younger rums in the blend.

and Nancy Duarte introduced the process to mark the brand’s bicentennial 35 years ago, then they put their knowledge to the test by creating their own unique solera blends, which came together in a one-of-a-kind City Solera blend that represented the character of that particular city. Each bar was then tasked with creating a bespoke Santa Teresa 1796 cocktail inspired by the entire experience, and the resulting creations were available on their respective menus. The final stage saw one drink being selected as the official City Solera cocktail, a cocktail that is emblematic of the city that inspired its creation. “The response has been exactly what we had hoped for,” says Geoff triumphantly.

Top: Creating City Solera cocktails in Paris; Above: Santa Teresa Global Ambassador Geoff Robinson

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“The bartenders got a deeper understanding and appreciation of the solera and how it transforms the rums and they also took part in some healthy competition – which they absolutely loved!”

GOING FORWARD

The plan is for City Solera to grow into a global competition. “It’s about bringing people together and immersing them in what we love about Santa Teresa,” Geoff says. “Making rum is our craft and we’re incredibly proud of that, but that craft supports our purpose, which is to inspire positive outcomes in our communities. We do that every day in Venezuela with our social enterprise arm, the Foundation Santa Teresa, and we want to do that in every city with every bartender, anywhere you can find Santa Teresa 1796. “It was good to see how the bartenders enjoyed translating what they’d learned into their own craft. We want to lean into that more – learning through doing, connecting through blending. And the blends we created this year will be the ‘mother rums’ for next year, so we’ll be creating our own solera year-on-year.” santateresarum.com

P E X ELS - KO OLS H OOT E R S

Far right: Kerry Torrens; This page: Drinking mindfully in the sun

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ASK THE EXPERT

IN THE

H TSEAT

Checking in with registered nutritionist and member of the Guild of Food Writers Kerry Torrens BSc (Hons) PgCert MBANT on the do's and don'ts of drinking responsibly and mindfully in the sun

What should we bear in mind when drinking in the sun? The most important thing to bear in mind is the action of alcohol in the body. Alcohol makes us feel hotter, which means it can increase our risk of dehydration and with prolonged dehydration comes the risk of heat-related problems – things like cramp, exhaustion and heatstroke. On a positive note, I think it’s a really good time to be more mindful about how you drink: drink with in-tention, with at-tention to what you’re drinking and why. What happens in the body when we drink alcohol? About 20% is absorbed in the stomach pretty rapidly, the other 80% is absorbed later in the digestive tract. Alcohol can pass quite quickly into the bloodstream and travel to every part of our bodies. It can go to our brain first, which is why we might feel light-headed or more joyful, then to our kidneys, lungs and liver. How quick or intense the effect is will depend on a number of things: age, gender, weight and the strength and type of alcohol consumed. For example, if you’re quite slight in build, you’ll get a greater effect from alcohol because you’ve got less tissue to absorb it. Also, females have more body fat and less body fluids, so they’ll feel the effects of alcohol more. What food we’ve eaten has a big impact, and if you’re on medication, that can affect how the liver metabolises alcohol. Elderly people may be more affected too as they have less body fluid and their kidneys will be less efficient, both of which can impact dehydration. Does the sun make you feel the effects of alcohol more intensely? In the sun we tend to be less hydrated already, so the effects of alcohol will be more intense. This is because alcohol

increases the risk of dehydration. When we get hot, we try to cool down by sweating; as alcohol increases how hot we feel and makes our blood flow more quickly, our blood vessels dilate so we get more blood to the surface of the skin and we sweat more. Additionally, alcohol is a diuretic, which means it promotes water loss through urine, so there’s even more opportunity to lose body fluids. We’ll also be losing important electrolytes – the minerals that allow us to control water balance and have an effect on how our muscles and nerves work – which can interfere with our balance and coordination, while also increasing the risk of heat-related illnesses. What warning signs should we be looking out for? Signs of dehydration. How dark is your urine? Do you need the loo less frequently? Are you really thirsty? Are you feeling light-headed, dizzy or fatigued? Another good tip is to pinch the back of your hand: if the skin doesn’t spring back quickly, it’s likely you’re dehydrated. If we are going to drink in the summer, what tips would you give? Be more mindful. One of the first things to do is savour your drink and value it. That first glass of wine always tastes the best – if you really put value on it, I think you enjoy it more, and that might mean you don’t drink so much of it, because you’re savouring the moment. If you’re going to a party or event, have something to eat first – lining your stomach really does slow the rate of absorption, especially that initial 20% of alcohol. Go for protein-rich foods like meat, fish, eggs or nuts, or wholegrain bread and butter with good-for-you fats like avocado. Limit your drinks to one each hour. The liver can process one standard unit of alcohol per hour; if we’re

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drinking more than that, the alcohol will accumulate in the body and will need to wait to be processed. Other than water, what’s best to drink in the sun? One thing you need to watch out for is sugar, particularly in fruit juices – even in coconut water, which is often touted as a good choice because of its electrolytes, as commercial varieties can have as much as three teaspoons of sugar per serving. Liven up plain water by adding fennel fronds, thyme, rosemary or mint to a pitcher and storing in the fridge. You can do the same with your favourite herbal tea – brew a pot, then let it cool and chill. At parties and barbies, we tend to like something sparkling; really nice options include Royal Flush by REAL Kombucha, and a couple of botanical wines – Wild Life Botanicals, which is ultra-low abv, light and refreshing, and Floreat Sparkling Botanic Wine, a low-alcohol wine formulated by medical herbalists. Top tips for avoiding dehydration? Be mindful as to how much water you’re losing, and make sure you’re consuming enough hydrating fluids to replace that loss. Don’t wait until you’re thirsty, drink water throughout the day. There’s no science behind drinking six to eight glasses a day but it’s a good guide, so aim for more than that in the sun. Also limit caffeinated and high-protein drinks. Any tips to avoid a hangover? Don’t drink on an empty stomach and limit yourself to one drink an hour. Go easy on fizzy drinks like Champagne, as they can speed up the absorption of alcohol, and stick to clear spirits like gin and vodka as some dark spirits can be taxing to metabolise. Lastly, before going to bed, have a big glass of water.

Putting

SUN SHINE in a

GLASS

Jane Ryan singles out the people behind our favourite sunshine spirits and serves

unshine isn’t a flavour. It isn’t a word you’ll find on the back of booze bottles under the tasting notes or one that will score you points on a wine and spirits exam. But it is a word we can associate with taste because it evokes a feeling, a mix of all our senses that comes out as bubbly, fresh, bright, ripe and happy. Sunshine is good-time drinking. It’s holiday vibes even when the rain is pounding on the bar roof and Ubers are surging. If you’re sipping on a Piña Colada, chances are the rain just looks like something fun to get caught in anyway, and that’s what we mean about sunshine in a glass. So, here’s a rundown of our favourite luminous people and the holiday they deliver in drinks, spirits and attitude.

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PEOPLE

Sunshine is good-time drinking. It’s holiday vibes even when the rain is pounding on the bar roof and Ubers are surging. If you’re sipping on a Piña Colada, chances are the rain just looks like something fun to get caught in anyway, and that’s what we mean about sunshine in a glass. So, here’s a rundown of our favourite luminous people and the holiday they deliver in drinks, spirits and attitude.

Megs Miller Anything agave

Jackie Summers Sorel Liqueur Jackie Summers, a man who possibly has the best name for this article of anyone we’ve met, is the type of person you can’t help but smile with. His personality is matched by his brand Sorel, which is a joyous hibiscus liqueur that’s inspired by a traditional Caribbean drink of the same name, enjoyed for generations among children as a tea and adults with added rum to kick-start any party. “Flowers ‘eat’ sunshine through photosynthesis. Sorel is made from Moroccan hibiscus flowers. When you drink Sorel you’re imbibing the sunshine the flowers ate (along with the nutrients absorbed from the soil). Sorel is literally sunshine in a bottle,” says Jackie. He’s been making a version of Sorel for years, based on recipes his grandparents brought with them from Barbados to America, but he had no plans to turn it into something bigger until a health scare pushed him in the direction of his true passion. Creating something you love sounds corny but it might just be an essential ingredient when we talk about tasting a joy or an energy in a liquid. Jackie now runs Jack From Brooklyn micro-distillery and you’ll catch him spreading sunshine around in both written and spoken words across the drinks industry.

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Megs Miller has worked all over the world, including stints in rainy London and her cold home province of Alberta in Canada, but this is a bartender born for sunshine. She’s now in Mexico, driving us all wild with envy as she tours agave fields and distilleries across the country, tasting spirits and liqueurs made by passionate distillers and agave farmers. Megs also co-owns CATA Agave Bar in Costa Rica, a venue that even has ‘sunshine in a glass’ in its description on social media – there’s no way we could leave it off this list. Sitting at that bar sipping on tequila with the beach below, and sunsets displaying incredible colours across the sky, is nothing short of mesmerising. If we had to pick one drink Megs is best known for, however, it would be the Mex Martini. Now a Martini isn’t a cocktail you’d think of as drenched in summer sunshine but this is an agave Martini with bianco vermouth, so there’s plenty of verdant fresh flavours, and depending on your tequila choice, fruit and spice in abundance too. Try it ice-cold at sunset and tell us we’re wrong.

Simone Caporale and Luca Missaglia Amaro Santoni Simone Caporale’s voice is enough to transport most people to a sun-drenched Italian square, filled with café tables and jugs of aperitivo spritzes. Or perhaps that’s just us? But if that wasn’t enough to earn him a spot on this list, he and Luca Missaglia, went and spearheaded Amaro Santoni, a delicious rhubarb amaro made in Florence. This is the kind of liquid you want to be using in every iconic summer drink, from Garibaldis to Sbagliatos, Spritzes to Americanos. “Amaro Santoni was born two years ago with the mission to bottle an experience of being in Florence and walking around the beautiful city as well as going out to the countryside in Tuscany. The colour, the flavours, even the astringency we need from these liqueurs evokes sunshine. There’s another element too that conjures up the light and summer, which is the leaves of the olive trees that we infuse and which have absorbed the sun all year round in Tuscany. Modern, lighter, less bitter, less sugar, low abv, beautiful,” says Simone. He also revealed the vibrant red colour of this aperitivo is meant to mirror the red dome of Florence Cathedral.

Above: Luca Missaglia (left); Simone Caporale (right) Below: Brothers Richard d'Offay (left); Bernard d'Offay (right)

Bernard d’Offay Takamaka Rum Made in the Seychelles, Takamaka Rum really translates the character of the islands with its modern and bright design, and of course the liquid itself. Rum is the first spirit we think of when sunshine is mentioned – we’ve yet to visit a rum distillery not bathed in glorious tropical heat – but behind this particular rum is a family story, of which Bernard d’Offay is a key part. It was over 20 years ago now that he and his father Robert first set about making rum (even using their swimming pool as a makeshift cooler), although they weren’t the first in the family to dabble in the artform. Robert’s father was known for his local Creole drink, Rum Arrangé, that stewed spices and fruit in rum for months. “So much about Takamaka Rum is linked to our tropical Indian Ocean island home in the Seychelles, 1,000 miles from anywhere, with towering granitic mountains, dense equatorial jungle, pristine whitesand beaches, crystal turquoise waters, a remarkable community and, of course, year-round life-affirming sunshine!” says Bernard. “I'm a massive believer that our senses evoke associations. I’m often transported to a time, place or occasion by taste and smell and therefore whether or not you have visited this magical place, the name Seychelles evokes that sense of adventure nestled within a remarkable environment. Across our range of rums and the flavours, that link to the Seychelles always remains. So if asked, how do we bring sunshine into our rum, we don’t, but our home absolutely does!”

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PEOPLE

Cameron Mackenzie Four Pillars Bloody Shiraz Gin Each year Australian gin distiller Cameron Mackenzie receives a delivery of shiraz wine grapes from his neighbours in Victoria’s Yarra Valley. They’ve been growing juicy and fat in the Australian summer sun, but rather than make the wine the country is famous for, they’re destined to become part of a now best-selling gin product, Four Pillars Bloody Shiraz Gin. What started off as a fun experiment with some spare local grapes is now so successful you’ve probably seen it in your local supermarket. Gin isn’t typically what we think of as an iconic summer tipple, although maybe a G&T is your go-to holiday order. This gin, however, smacks of sunshine with or without tonic. Here’s what Cam had to say: “Bloody Shiraz Gin marries local grapes, which have been ripening all summer long, with our Rare Dry Gin. The result is a magical purple colour, rich in shiraz grape sweetness (think raspberries off the vine) yet still with a vivid juniper and spice character. It’s gin that brings ripe summer berries into your glass.” We couldn’t agree more. Try it in a Floradora for extra sunshine vibes and if you’re ever visiting Melbourne we highly recommend a trip out to the Yarra Valley where Four Pillars is made. Think hot balloons at sunrise, gin gardens at sunset and wineries as far as the eye can see.

Daniele Dalla Pola Esotico Miami / Sexy Colada “When you have a drink like this in your hands it’s like a vacation in a glass, like golden sunshine,” says Daniele Dalla Pola on his famous Sexy Colada. Owner of tropical bar Esotico Miami, Daniele has always been drawn to drinks that imbue a holiday sensation, or as he puts it, an attraction to the exotic. Even as a young barista he was adding coconut cream and sugar to his coffee and shaking it over ice, so it’s little wonder he came up with the fresh and vivacious Sexy Colada. His twist adds ginger to unsweetened

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pineapple juice, coconut cream, lime and rum before being garnished with bitters and a dash of cinnamon set on fire. Because what is a holiday without some heat. Unsurprisingly the bar sells a lot of these drinks – well over 500 a week. Whether in his native home of Italy or his adopted city of Miami, Daniele brings an island style with him. Perhaps it’s a love of rum and tiki drinks or just his contagiously warm hosting style, but every bar he pops up in feels like it’s in the midst of summer. Yet another string to his CV, Daniele is also the man behind Alamea Exotic Infusions, a range of dangerously drinkable spirits meant to bring flavour to the forefront. Think a coconut rum and a spiced rum, as well as peach brandy and that classic tiki ingredient, pimento or allspice.

SALUTI SUMMER!

Enjoy the taste of the new dolce vita with Disaronno Velvet Liqueur and the Velvet Batida cocktail

magine the warmth of Italian summer sunshine. Now imagine a little Italian indulgence. Welcome to the taste of the new dolce vita with Disaronno Velvet.

FIRST CAME THE ICON

Disaronno Originale – where five centuries of craftsmanship meets contemporary style. The world’s favourite Italian liqueur. A true icon. La dolce vita in a glass.

NOW COMES DISARONNO VELVET LIQUEUR – THE NEW DOLCE VITA

Instantly recognisable, with the same distinctly shaped bottle, elegant gold label and unique square cap as the original Disaronno, Disaronno Velvet proudly displays its heritage. Yet the new bottle is a brilliant, bright and beautiful white. Familiar yet surprising. Just like the sensation that awaits within. Spin off the cap and immediately

there’s the unmistakable almond and apricot aroma of the original Disaronno. Taste it and be rewarded with something sublime. Again, there’s the suggestion of almonds, but now there’s also an intense burst of vanilla. As for the texture, the creaminess is exceptional and seductive, inviting the complex flavours to linger deliciously. 'This is Disaronno reimagined as a stunning cream liqueur, with the same versatility to make refreshing summery cocktails,' says Simona Bianco, Senior Global Marketing Manager. This is Disaronno Velvet. This is the new dolce vita.

SOPHISTICATED YET SIMPLE, THE PERFECT SUMMER SERVE

Enjoy the new dolce vita with Disaronno Velvet any way you choose. Pour it chilled straight from the fridge. Or on the rocks. Either way, sip and savour, and begin to

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feel that Italian sunshine. But don’t stop there. Disaronno Velvet is also incredibly versatile. The distinctive, creamy texture makes it ideal for adding an intense, indulgent addition to summer cocktails. And at just 17% abv, it particularly suits leisurely sipping.

INTRODUCING DISARONNO VELVET BATIDA

Destined to be your brand-new favourite summer cocktail, Disaronno Velvet Batida has already been popping up at some of the best bars including Hush Mayfair in London and the Candy Bar in Edinburgh. And following in the footsteps of classic global cocktails such as the Disaronno Sour and Disaronno Fizz, it encapsulates all the inviting sociable, stylish and original lifestyle appeal of Disaronno. Making a Disaronno Velvet Batida couldn’t be easier either. And it couldn’t be more delicious – an exquisite combination of Disaronno Velvet shaken with coconut water and served ice-cold. The addition of coconut water makes for the perfect accompaniment to the taste of the almond and vanilla, while lengthening the creamy texture to perfection. Disaronno Velvet, share it with friends, and experience the new dolce vita! Disaronno Velvet Liqueur is available from Waitrose, Sainsbury’s, Tesco, Coop and all leading retailers. disaronno.com PLEASE ENJOY RESPONSIBLY

TCL PARTNER

DISARONNO VELVET BATIDA Ingredients: 1 part Disaronno Velvet Liqueur 1 part coconut water Fresh coconut, to garnish Method: Shake the Disaronno Velvet Liqueur and coconut water hard over ice. Strain into a tall glass filled with crushed ice. Garnish with a small slice of fresh coconut and serve with a sustainable straw. Optional: Add one part of golden rum to the shaker along with the Disaronno Velvet Liqueur and coconut water before shaking for extra intensity.

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HIGHBALLS ARE THE FUTURE Long drinks are big news, not just for summer but the whole year round Writer Photography

Nate Brown Milly Fletcher

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DRINKS TRENDS

Drinks on the menu at Soda & Friends include the House Highball (far left), Champagne Paloma (left) and Blackberry (below)

Tonic is, after all, a highball. At my bar, Soda & Friends, product knowledge is a major pillar of the team’s training. Like a sensory fingerprint, each product on our shelves has a unique profile. Understanding the production process (and being able to filter out the bullshit) is a key aid to unlocking its flavour nuances. Once armed with this understanding, the team can readily deconstruct and decode any spirit in the eyes of the guest.

Highball perfection

magine a linear colour spectrum: at one end is white, becoming yellow, down through green, blues, reds, purples and into black. Now imagine you scrunch up that bar into a single dot. What colour do you imagine you’d see? This is how I think of flavour in a neat spirit. Essentially, spirits are jam-packed with exciting flavour, but at bottle strength they’re pretty hard to find beneath the intensity of the alcohol. They’re trapped in concentration – a dark splodge of indiscernible nuance. Now what would happen if we could stretch the canvas, elongating the dot into a long spectrum. Suddenly you could identify yellow, and where it softly turns into green, or perhaps from blackcurrant into blackberry. Similarly, by lengthening a spirit with something neutral, you’re literally opening it up, and the nuances are set free, loud and proud. Enter the glorious highball: spirit and lengthener, stretching the canvas, releasing the colours – like light entering a prism, refracted into a rainbow. This simple premise is a powerful one, thanks to confirmation bias. If a

For me, the perfect highball is a complex spirit and complementary mixer, with the flavours extrapolated, celebrated and enjoyed in an approachable, effortless, quietly confident way. This is the overall premise of Soda & Friends. This paring back of the noise is not unique to us. Aesop, the skincare brand, have the most beautiful retail units in the world. They have a design philosophy that pairs ‘the removal of visual excess’ with the ‘concept of visual abundance’. At Soda & Friends, we take this same quiet approach to our highballs. We’ve created a bar that aims for the same magic that a highball offers.

The glorious highball: spirit and lengthener, stretching the canvas, releasing the colours – like light entering a prism bartender can tell a guest that Redbreast whiskey has a flavour of raisins and wood spice, and then serves a simple Redbreast & Soda, that opens up the spirit and the guest does indeed taste raisins and wood spice. The guest’s brain lights up like a Christmas tree. The feeling of ‘oh yeah, I get it!’ is palpable. I’d suggest this mechanism was a key driver in the gin boom. Hear cucumber, see cucumber, taste cucumber. The Gin &

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It’s a stripped-back, fairly minimalist, super-comfortable and affordable neighbourhood bar. Our space is not busy, it’s effortless. The bar seats took a hell of a lot of shopping, and the result is comfy, generous and unbecoming. You feel attached to the bar, but not trapped; woven into the fabric of the space, but where you can be you. The bar counter is made from recycled plastics and glass, bringing a warmth to the space. In situ, it looks like a single piece of material: the removal of visual excess. All of our touchpoints reflect the same approach as our drinks. We have a small, carefully curated selection of spirits. Nothing so pricey that it’s unapproachable, nothing chosen for the listing fee. Our highballs section takes these spirits and simply celebrates the flavours within. Take our Blackberry highball for example. We’re big fans of Port Charlotte malt. We felt it had a sense of terroir – but terroir as a concept isn’t exoteric.

DRINKS TRENDS

For me, the flavour was reminiscent of blackberry picking at home, the fires in the evening. All very poetic. So we play on the bitter smoke element with Victory Bitter and dial up the berry note with Crème de Mûre. Lengthened with soda, the drink becomes like a clear picture of the flavour of Port Charlotte. Nothing too complicated, nothing out of place. It’s often our bestseller.

Visual appeal

Another super-important part of a drink is its appearance. The colour and garnish send a clear message of what to expect. This has to match up with the flavour, otherwise it will jar. Our Honeymoon highball uses a honey wine from Loxwood in West Sussex. The colour is undeniably honey, the hero spirit has deep honey notes, the garnish is honeycomb. The concept of visual abundance at work. Hear honey, see honey, taste honey. To appear effortless, all of this requires a lot of work behind the scenes. We call this ‘swan theory’. Picture a swan on a lake, looking all chill and elegant. What you can’t see is that below the surface of the water, the swan’s feet are pumping away against the current. (Did you know that the collective noun for a group of swans is a bevy – how appropriate!) Take our glassware for example.

Above: Irish Air Con; Centre: Pared-back perfection at Soda & Friends; Below: the Highball menu

It’s the versatility that makes the highball such a wonderful serve. Simple spirit and mixer. Or a mix of spirits with mixer We spent six months searching for the perfect highball glass. Not too clunky, not too precious, and visually right at home, both in the space and alongside all our other glassware. The result: 12oz of flawless minimalist delight. We use broken block ice in our highballs, both for the visuals (each shard is unique and ethereal) and for practicality (the variety of sizes mean they fill the glass). I despise a single rectangular block, thunking against the side of the glass when I drink, splattering my face. They might look good, but they feel awful, awkward and unruly. It’s the versatility that makes the highball such a wonderful serve. Simple spirit and mixer. Or a mix of spirits with mixer. Or flavoured mixers. Or accentuating modifiers. And the

opportunity for lower abv serves is not lost on us. Being a neighbourhood bar, we find that many of our guests just want to decompress after work, without the hangover. Highballs can do this. To be fair, our concept is made infinitely easier thanks to the explosion of flavoured mixers on the market. Everything from yuzu seltzers to pineapple sodas and cucumber tonics. Once we have our formulae and touchpoints, the ingredients do all the work. We can coax out and intensify some flavours with homemade tinctures and cordials, or pair spirits with aromatised wines and liquors prior to lengthening. Like an orchestra full of the most talented musicians, we can play any sound we want, and celebrate each instrument in turn.

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Soda & Friends celebrates flavour through highballs. But this is just a vehicle for the feeling and the hospitality. Like any good bar, its purpose is to delight and entertain, to host and to house. We have a brilliant team, who appreciate the need for all the hard work behind the scenes, and that embody that effortless approach – our bevy of bevvies, aka our highball heroes.

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Dark stars

The best new releases this summer are deep in character and colour but decidedly fresh in thinking

Whisky JACK DANIEL’S BONDED

They say: “This is a big, bold Tennessee Whiskey with layered notes of caramel, rich oak and spice, giving way to a pleasantly lingering finish, and entrusted to a bottle whose inspiration is Mr Jack Daniel’s original 1895 square bottle.” We say: This bold, slightly smoky 100-proof whiskey works a charm in a classic Boulevardier. 50% abv, 70cl, RRP £45

FILEY BAY PEATED FINISH BATCH #2

They say: “We really feel that Filey Bay Peated Finish Batch #2 is the perfect whisky for both those who love peated whiskies and those who are less familiar with them. Its subtle smokiness is prominent enough to make an impact but gentle enough not to overpower our house style.” We say: If it’s as good as Batch #1, we’ll be adding a bottle to our collection pronto. 46% abv, 70cl, RRP £60

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STAUNING RYE SWEET WINE CASK

They say: “We have matured our classic Rye Whisky in sweet wine casks and conceived a love child between floormalted Danish grains and some of the world’s finest dessert wines.” We say: Love freshly baked apple cake? Love whisky? You’re in luck with this expression, which is rich but perfectly balanced for summertime sipping. 46% abv, 70cl, RRP £93.42

NEW PRODUCTS

Cognac COURVOISIER MIZUNARA COGNAC They say: “Courvoisier Mizunara is a testament to the Maison’s commitment and devotion to furthering the craft of cognac while drawing worldly inspiration from the finest Japanese Mizunara oak to complement the House’s signature floral style.” We say: Given the price and the fact that only 500 bottles have been released, this is definitely a sipper. Enjoy along with or after your favourite dessert. 48% abv, 70cl, RRP £2,000

Gin

They say: “We’re creating a cocktail-forward sloe gin that is a bit higher in abv and lighter in sugar, allowing it to play well in classic sloe gin drinks or stand up on its own.” We say: Three years R&D has paid off big time – the deliciously bitter-sweet liqueur is cracking with a premium bitter lemon tonic. 29% abv, 70cl, RRP tbc

FORDS SLOE GIN

Tequila

Rum

PATRÓN EN LALIQUE: SERIE 3

JG THOMSON BOLD JAMAICAN RUM BATCH NO. 01

They say: “While the liquid is a remarkable blend of rare extra añejo tequilas, the design of the crystal decanter, created by Marc Larminaux, Lalique’s artistic and creative director, is an artistic interpretation of the agave plant.” We say: The result of masters at the top of their games coming together to produce an exceptional tequila housed in an exceptional bottle – absolute perfection. 40%abv, 75cl RRP, £6,266

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They say: “100% pot distilled with a classic rum ‘funk’ this award-winning new rum is matured in ex-bourbon barrels for three years in Jamaica before further maturation in Scotland.” We say: It has the funk alright. With its distinct notes of fermenting banana, pineapple and spices, it’s perfect in a Piña Colada or Daiquiri. 46% abv, 70cl, RRP £37.50

SLUG HERE

Whether you’re lounging poolside, firing up the barbecue or just catching some rays wherever you can, we’ve got six classic cocktails to help you keep your cool – with some little twists we think you’ll love

On The Cover

Sangria Red wine, brandy, orange juice, soda water Simple twist Try adding summer fruits like strawberries, raspberries, blueberries or blackberries

Gary Smith Troels Knudsen

When the temperature’s rising and the sun’s shining, there are few things as appealing as sipping on something super cold and totally tasty. Served elegantly straight up, just on the rocks or enticingly long with a dash of something fizzy; featuring a touch of tequila, a little measure or two of rum or simply some smooth bourbon; uncorking a favourite red wine, finishing with a splash of beer or chilling with some delicious nonalcoholic iced black tea; keeping it citrussy or going heavy on the berries… We’re showcasing six of our favourite summer serves – each with a simple suggestion for a new direction. We’ve got you covered for when you’re not covering up.

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G U T T ER C R ED I TS

Photography Drinks stylist

PHOTOSTORY

Margarita Tequila reposado, lime juice, triple sec Simple twist Add a small spoon of agave syrup into the mix for extra depth

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Mojito White rum, mint leaves, lime juice, simple syrup, soda water Simple twist Top with a splash of your favourite beer instead of the soda

PHOTOSTORY

Mint Julep Bourbon, simple syrup, mint leaves Simple twist Finish with a few dashes of Angostura bitters over the crushed ice for added aroma

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PHOTOSTORY

Iced Tea Black tea, simple syrup, lemon juice Simple twist Replace the traditional mint sprig garnish with another fresh herb, such as lemon thyme

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Daiquiri White rum, simple syrup, lime juice Simple twist Swap out the regular lime wedge garnish for a fancy citrus twist

Cafe La Trova, Miami

This cocktail bar located in Miami’s vibrant Little Havana neighbourhood is as close to drinking in Cuba as you can get without actually being there. Cocktails are served by traditional Cantineros – a rigorously trained breed of Cuban bartender, of which there are just over 1,200 remaining in the world, and about 100 of them work in the US. It makes each Daiquiri, Mojito and any of the other 200-plus Cuban classic cocktails that they have memorised that more special. On nights where there’s live music, the talented Cantineros trade their cobbler shakers for instruments, pretending to play along as they shimmy and step in unison, demonstrating to guests that they’re more than bartenders: they’re entertainers. In 2020, Cafe La Trova was awarded Best American Bar Team at the bar industry’s illustrious Spirited Awards, in addition to being ranked 28th in The World’s 50 Best Bars 2021 – a testament to not only the exquisite Cuban cocktails served, but the experience curated at the bar, led by the charismatic Cantineros. For imbibers who love cultural drinking experiences, look no further. cafelatrova.com

Avecita at Kimpton Seafire Resort + Spa, Grand Cayman

Avecita and the beverage programmes at the Kimpton Seafire Resort + Spa aren’t what you’d typically find at your average Caribbean resort – there are no saccharine serves here.

GREAT ESCAPES

The hottest holiday destinations don’t always offer the coolest drinks spots – unless you know where to look says Tyler Zielinski

Above: Not your average Caribbean resort, Avecita at Kimpton Seafire Resort + Spa; Below: Julio Cabrera (centre) and fellow charismatic Cantineros at Cafe La Trova in Miami

LOVERS OF CULTURAL DRINKING EXPERIENCES, LOOK NO FURTHER At Avecita, expect the most flavourful and freshest of juices – all of which are prepared daily, some from fruit that actually grows on the property – and cocktails that strike the perfect balance of approachable and contemplative. The Escape (If You Like Piña Coladas) – a Ramos Gin Fizzstyle take on the Champagne Piña Colada that marries rums, coconut, fresh pineapple and

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bubbly – is an elevated take on the cult favourite tropical classic that exemplifies what the bar programme is all about. If you’re lucky enough to experience a sunset at Avecita, then you’ll know there are few better places in the world to drink during golden hour. The nautically designed bar’s floor-to-ceiling glass walls allow the space to be enveloped by a copper-gold sheen that, we say, pairs perfectly with the Escape. In tandem, the experience is a feel-good overload; no wonder nobody ever wants to leave. averestaurant.com

El Patio at Marbella Club, Marbella

El Patio is an all-day, indooroutdoor Mediterranean dining and drinking option located at the heart of the illustrious

PLACES

MIAMI

Sweet Liberty

With Naren Young formerly of Dante in New York taking on the baton of his great friend, the late, muchloved and lauded beverage director John Lermayer, you’re guaranteed great drinks and tip-top hospitality. Its tagline ‘Enjoyed by tourists, loved by locals’ tells you everything you need to know. The food is American – no-nonsense and comforting while the cocktail list runs from Martinis to New Skool, Spritzes to Highballs and has a section dedicated to Lermayer, called John’s Legacy First.

mysweetliberty.com

Broken Shaker

There’s a reason why Broken Shaker is regarded as the coolest backyard in Miami – it is. Just fiveminutes walk from Miami Beach, this incredibly hippy-chic outdoor terrace is bursting with colour and energy – think of it as the ultimate garden party. There’s a pool, restaurant and two bars with seasonal cocktails made from herbs picked from the garden. freehandhotels.com/ miami/broken-shaker

Left: Instantly calming, gloriously inviting El Patio, Marbella

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Marbella Club – the luxury hotel that is the bedrock of modern Marbella as we know it. In the botanical-filled sheltered garden, cocktail lovers can satisfy their hunger with some exceptional tapas-style bites – the wood-fired pizzas are particularly delightful to share while tippling – and impeccably balanced cocktails designed by head mixologist Nelson Gallo, all of which are there to satiate your thirst and spark your curiosity. The Traveller Paradise – a blend of Irish whiskey, lemon juice, Galliano, sumac cordial and za’atar tincture – demonstrates the bar’s ability to create simple, classic-driven serves to near perfection. Follow up with an Alfonso Meets Frida, a corn cordial-laced mezcal Margarita served in a unique rocks glass that tapers at the rim; it’s so spot-on that it’s difficult not to order a second. Once you’ve had your fill, meander through the lush gardens down to the beach and get your Instagrammable moment on the Marbella Club pier – one of the only remaining piers left in the area; we promise it’s worth it. marbellaclub.com

SantAnna, Mykonos

SantAnna offers guests all of the luxurious pleasures of a fullservice beach resort, beachside cabanas and all, except there’s no hotel; guests simply get to play all day, without the stay. (Very Mykonos indeed). There are three bars on the property, which means that there’s no shortage

GUESTS SIMPLY GET TO PLAY ALL DAY, WITHOUT THE STAY (VERY MYKONOS INDEED) of drinking options, but all of the bars serve similar drinks so it’s just a matter of where you’d like to enjoy them. While sitting at the stylish outdoor restaurant is nice, ordering some cocktails while on the cabanas or deluxe sunbeds set along the golden sands and calming beachfront is absolutely the move. At most of these types of trendy holiday spots, the drinks are often overpriced and not up to par; but while the cocktails may still be pricey, that’s not the case here. At SantAnna, the cocktails are properly done. The Roxanne – a shaken mixture of the Greek Axia Mastiha, Gin Mare, tamarind liqueur, lime and almond – is bright and nutty with a warm salinity that could satisfy any Gimlet drinker (although it’s more akin to an Army & Navy). And, with music headliners such as Tyga and Jason Derulo performing at this fashionable venue during the summer, we’d say that it’s worth the splurge. santannamykonos.com

The Beach Caves at Six Senses Resort, Ibiza Located on the oceanfront

IBIZA

Bar 1805

When French bartender Charles Vexenat had enough of mixing up great drinks on the London bar scene, he found his dream spot in Ibiza. Those in the know seek out his Club 1805 for its deliciously chilled party vibes – not like the rest of the island, this has a more neighbourhood feel about it. Absinthe is the star here: try Charles’ famous Green Beast cocktail and don’t leave without feasting on the moules frites.

bar1805ibiza.com

Chidas Bar + Cantina

Chidas is all about honest-to-goodness Mexican street food and where there’s authentic, locally sourced tacos and ceviches, great mezcal and tequila are never far behind. The fun, funky and friendly set-up includes a dedicated agave bar, which is the perfect place to quaff on the offerings from Andreas Tsanos, Salvatore D’amico and Julien Beceren. Cocktails range from the classics to their signature Micheladas, along with fermented tepaches and daily aguas frescas.

chidasbarandcantina. com

Left: Luxxing out at SantAnna, Mykonos

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and overlooking the scenic Xarraca Bay, The Beach Caves is one of the newest and most sophisticated destinations to drink and party at in Ibiza. While guests can play in the Xarraca Room live music venue or stateof-the-art recording studio, it’s at The Bar and on the terrace where the brilliance happens. The beverage programme, which has been guided by exNoMad London bar manager Davide Segat, celebrates local produce while marrying it with flavours and spirits from Latin America. The Carnaval – a grassy and green Margarita-style drink that balances Brazilian cachaça with padrón pepper, lemon, lime, salt and agave – is both elegant and simple, appealing to the wide range of guests one could expect at a hot Ibizan destination. It’s well-executed cocktails such as the Carnaval, paired with the stunning views, that make The Beach Caves the serious vibe that it is. thebeachcavesibiza.com

PLACES

Burnt Orange, Brighton

Left: The Beach Caves, Ibiza; Below: One of the delightful drinks on the menu at The Beach Caves; Bottom right: Low-key elegance at Burnt Orange, Brighton

BANGKOK

MARGATE

Things to know about Tropic City: a) it’s a tiki-tastic cocktail bar; b) the team have won a slew of awards, including Hospitality Team of the Year, Bar of the Year and Best Bar in Charoen Krung & China Town and its currently number 17 on Asia’s 50 Best Bars list; c) bar manager Arron Grendon was Chivas Masters Global Champion in 2018. Dreamed up by Swedes Philip Stefanescu and Sebastian De La Cruz, it’s the toast of Bangkok’s bar scene. tropiccitybkk.com

Enter from the seafront and you’re straight into the bar, walk in from the High Street and it’s all deli delights and a side order of vinyl. Which means whether you want to stock up on the carefully curated selection of craft beers, natural wines, seasonal cocktails and charcuterie to take away to savour on the beach, or prefer to soak up the atmos (and art) in situ, you’re catered for. facebook.com/ littleswiftct9

Tropic City

As much as the Mediterraneaninfluenced Burnt Orange is touted for its Bib Gourmandrecognised cuisine and music programme curated by legendary DJ Fatboy Slim, the all-day destination can also mix a fine cocktail – fine enough that you could easily have a late boozy lunch transform into dinner after a few Burnt Orange Martinis. Situated within a 16thcentury former coach house, and set close to Brighton’s seafront and the historic

Little Swift

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Brighton Lanes, Burnt Orange offers guests the opportunity to drink and dine indoors, or, where we recommend, outside in the intimate greenery-filled courtyard. To really channel those holiday feels, the El Toro – a mix of Cazcabel Blanco Tequila, hibiscus syrup, apricot liqueur and lime juice – is the colourful and crushable Margarita that will get the job done. It’s an easy place to spend the day; and that’d be a day wellspent, we must say. burnt-orange.co.uk

EXHIBITORS

BRANDS

VISITORS

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DIGESTIF TIME TO SIP, SAVOUR AND CONTEMPLATE

p. 62 International

Wind down with a Rabarbra (Rhubarb) Spritz at Svanen, one of our favourite bars on our recent visit to Oslo

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IN THIS ISSUE Being inspired by the freshthinking bars working closely with farms; learning how to make the perfect punch; picking out three spots to drink and dine alfresco in London and, ahem, a cocktail with The Queen

Left: One of Little Red Door's suppliers, Nature Urbaine is based on the roof at Paris Expo; Below: A handful of fragrant mint blossom

FROM SOIL TO SIP In 2011 the TV show Portlandia had a sketch about the provenance of the chicken a couple were eating in a restaurant, with the characters wanting to know the exact name of the chicken! The idea of traceability in restaurants is so commonplace that 11 years ago it was up for affectionate mockery. As the decade waned, the conversation deepened. Partnering with independent producers and farmers, and having conversations about regenerative farming, heritage grains and seasonality, is part of the industry lexicon that has also bled into consumer language. It’s therefore surprising that this conversation hasn’t become widely adopted in the bar world. But

that is changing. Part of the issue is that there isn’t a wider understanding that drinks are born from agriculture, and farmers aren’t necessarily seeing cocktails as an obvious place for their wares. With food it’s easier: a vegetable is recognisable as coming from the ground, whereas a distilled liquid, poured from a glass bottle, is a different leap of imagination.

Getting down with the farm

Behind closed doors these nuanced conversations between farms and brands are happening, predominantly with independents. In the US Pacific Northwest, for example, Seth Klann, owner of Mecca Grade farm, has been working alongside

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I M AG E S : COU RT ES Y O F LI T T LE R ED D OOR, PA R I S

Anna Sulan Masing gets to the roots of the growing number of bars working directly with farms

INGREDIENTS

and one more accompanying ingredient that acts as a small firework, to add complexity. All drinks are made à la minute, without the use of any electronics, to make sure we are getting the most vibrant extraction possible.” Currently, for summer, they are focused on peaches of course, but also green beans, champagne watermelon and corn right off the cob! In Paris, Alex Francis and Timothée Prangé of Little Red Door began evolving their menus during the early days of the pandemic. “We could see the ripple effects of our closure further down the supply chain, on craft brands and producers specifically,” Alex says. It made them aware of the need to champion local food networks and French agriculture, and to close the gap between the suppliers and the final consumers – their guests. But it was tricky at first. “We had to travel all the way to the Pyrenees to convince the first producer to work with us, and then we had to work with what they had available during the pandemic.”

Championing the hidden heroes

So much of supply chains is about trust and commitment, and Alex says they’ve seen these relationships start to evolve. Now, with their new menu, Flourish, they’ve been able to collaborate. “We talk to producers and find out what they want to grow – from there we can build together.” The process of preserving also becomes essential to the business. “We get produce at the height of the season and then convert it into something shelf stable,” Alex explains. For the Little Red Door team, it’s about placing the “hidden heroes that the industry is built on” at the forefront; their new menu focuses on 10 ingredients, including carrots, raspberries, rhubarb and Camargue rice and features information about each of the farmers. The Nest in London also works closely with farmers; its menu utilises six ingredients and names the farms they are sourced from. All of which brings the conversation to the drinkers. How can bars start to develop closer connections to farms? Jon suggests buying from farmers’ markets as an easy first step – “sourcing something special makes a more impactful drink, and after all, isn’t that the point?” Alex is very clear that it’s a difficult and financial commitment, explaining that they are privileged to be a busy destination bar, allowing them to plan and take risks. There is no perfect solution but a good place to start is to look at what you do the most, and think: how can that one thing be more sustainable? For example, source an ingredient from your most popular drink from small, local farmers – from there, things can build and develop. Aiden Page, beverage director at The Nest, believes that challenging preconceptions on what a bar must stock is key. “Instead of ticking off a checklist of all the classic ingredients, find those that you can source sustainably and build around that.”

“TO MAKE GOOD DRINKS WE NEED TO CARE FOR THAT PROCESS WITH THE SAME INTENT AS FOOD”

Oregon State University to develop research around terroir, and beer and whiskey makers in the region have benefited from his dedicated approach to barley farming. In Sarawak, Malaysia, Carus Group are brewing and distilling tuak and langkau – a rice ‘wine’ and spirit, respectively – made from local rice. “It’s important to us to support the Sarawak farmers who are all smallholders,” Keelan Woon, group director, explains. Copenhagen drinks company Empirical’s attention to sourcing includes working directly with a small Mexican farming community. Bars that are closely related to restaurants have a more organic relationship with this form of sourcing. Ivan Brehm, chef-owner of Nouri restaurant in Singapore, says, “While sourcing fruits and vegetables for drinks we utilise the same amount of rigour as we would for a dish. The desired colour, aromatic characteristics and sweetness level directly impact our decisions. To make good drinks we need to care for that process with the same intent as food, and create based on seasonality and product condition.” In the US, Jon Howard, bar director at Audrey in Nashville, explains that they “love farmers who are reviving crops from heirloom and heritage seeds. All of the drinks at The Bar at Audrey are produce- and seasonally led. We take the produce and taste it, then simply season it with a fortified wine or spirit

Above: Leaves from an infant strawberry plant, grown on a vertical aeroponic system (just seen); Below: Super fresh raspberries

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THE BACK BAR IS YOUR FIRST CLUE AS TO THE CONFIDENCE BEHIND THE DRINKS

THE COCKTAIL GIRL DISCOVERS… Sometimes you have to travel out of your comfort zone

I ain’t gonna lie, I didn’t exactly relish the idea of heading over to Little Mercies. As a west London gal, the thought of schlepping north was enough to give me a minor case of the heebie-jeebies. I know, I know, how ridiculous! It’s not like I’m talking about a mega journey involving venturing out of the capital or anything, but it’s a London thing: we’re not particularly good at straying too far from our ’hoods. Which is why it’s taken me four years to make it up to Crouch End. How embarrassing is that? Particularly as I’m now going to say that Little Mercies is a bar you should have on your must-visit list. Truly – it’s got to be one of north London’s

finest. (If you’re anywhere near that part of the world, you’re no doubt ahead of me on this one; if not, fire up Citymapper and get planning your journey. It doesn’t even take that long). First things first (or should that be thirst things first?), what I wouldn’t give to have Little Mercies as my local. Designwise, it’s all rather simple but as a result, instantly fresh and welcoming: dark blue and white walls, exposed brickwork, plenty of wood, industrial lights and one or two framed pictures and a vase of fresh flowers add punctuation to an otherwise pared-back space. There are big retractable windows to the front, a dark and cosy leather banquette area to

Little Mercies 20 Broadway Parade, London N8 9DE

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the back and plenty of stools and seating options in between. Fabulous. Minimalist decor aside, the back bar is your first clue as to the confidence behind the drinks – there’s probably a couple of dozen or so bottles in total, so no 30 variations of one spirit vying for attention here. Everything on offer is there for a reason. You’ll also spot a little lab action going on to the rear, another clue as to the fact that this is not your average neighbourhood bar. In fact, I’d go as far as saying if this was in east or central London, it would no doubt be hovering somewhere on The World’s 50 Best Bars list. Anyhoo, enough of me prattling on, I haven’t even got to the drinks. Or the food. Both of which are absolutely spot-on. My date and I started with a Bellini (Mercies Vodka, lacto-fermented peach, hops, peach liqueur and bubbles), before I moved on to a Tequila Mule (Volcan Tequila, cucumber, ginger, chilli, lime and soda), and he eased into a Kiwi Gimlet (Kiwi vodka, Discarded Grape Skin Vodka, Mercies Gin, fermented kiwi and magnolia leaf). High-fives to owner Alan Sherwood and the team for their excellent work and to us for our wise choices. Next we both went for an Old Fashioned: Snickers for him (peanut butter, cacao nib, salted chocolate and Jack Daniel’s Whiskey); Ultra Corn pour moi (Buttered Baby Blue Corn Whiskey, popcorn, Nixta Corn Liqueur, gum arabic and bitters). Joy oh joy is all I can say. And don’t even think about visiting without getting involved with the jaw-droppingly delicious small plates. They’re every bit as good as drinks like these deserve. littlemercies.co.uk

REVIEW

THE COCKTAIL GUY MUSES ON…

Exactly how much fun you can have in a five-star hotel bar

As a big favourite of mine since it opened almost a decade ago I always love returning to Scarfes Bar. So when I heard there was a new menu on offer I couldn’t get there fast enough. It’s located within the extremely elegant Rosewood London, and it’s a pleasure to leave behind the busy city streets and find yourself in a bar that’s equal parts luxury and laid-back charm, with just a dash of eccentricity. The luxury comes courtesy of lots of dark wood,

Scarfes Bar Rosewood London, 252 High Holborn, London WC1V 7EN

marbled walls, sumptuous booths and inviting sofas combining to feel like a super-smart drawing room, while the laid-back air is delivered through attentive but unobtrusive service. As for the eccentricity, that’s down to the eponymous Mr Gerald Scarfe. In case you don’t know, Gerald Scarfe is a renowned British artist and caricaturist, and it’s his artwork that adorns the walls of the bar, creating the most appealing of art galleries (let’s face it, how many galleries also serve great cocktails?). Now, whilst my date and I generally favour a seat at the bar, we were in the mood for a change and decided to take up residence at one of the quieter tables. Even before we took our seats we were very glad we did. Why? Well there, at the table, waiting to greet us was none other than Her Majesty The Queen. In her platinum jubilee year, too. Well, alright, not actually The Queen, but a delightfully dotty smiling statuette. Resplendent in bright red coat and hat, along with the obligatory handbag and wearing the biggest of smiles, she couldn’t have made us feel more welcome. As we joined her one of the bar team explained her presence. The figurine is actually a threedimensional representation of one of Gerald Scarfe’s caricatures. Moreover, it’s an essential part of the new menu we were here to check out. Going by the title of Off The Wall, this menu takes inspiration from those amazing Scarfe artworks, literally taking them off the wall to join guests, like us, at their table and bringing with them inspired new cocktails. Besides The Queen we also spotted rock royalty Elton John, divine diva Adele,

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Daniel (007) Craig and everyone’s favourite green grandfather, David Attenborough. No doubt in deference to being in the company of The Queen, my date ordered The Crown Jewels (Bombay Premier Cru Gin, Noilly Prat Vermouth and pandan cordial). It was, she happily reported, very much her kind of drink, intense but with a lightness of touch, full of flavour, with the cordial adding appealing complexity. Meanwhile, the Elton John statuette inspired me to sample Save The Date (Maker’s Mark Private Select Whiskey, green

WAITING TO GREET US WAS NONE OTHER THAN HER MAJESTY THE QUEEN walnut and date wine, and mole distillate). I was delighted with this inspired take on a classic Manhattan, the date wine bringing a whole new richness to the drink. And to complete the experience, a quick wave of our smartphones over our drinks’ coasters gave us those cute characters in delightful animated form. The combination of Gerald Scarfe’s illustrations, along with their three-dimensional representations and animations, augmented with creative and well-crafted cocktails, we agreed, proved that the best drinks can be fun as well as delicious. We’ll be back soon to hang out with some more of our new celebrity friends. We’re looking at you Adele. scarfesbar.com

LIQUID INTELLIGENCE

Cocktail-making tips from the top, with Zoe Burgess Summer calls for thirstquenching, sharing cocktails. Enter the word punch. Now, I appreciate you have a vast number of cocktails on your list to explore and throwing this often overly alcoholic, ‘anything goes mystery liquid’ into the mix may come as a surprise. But we can work with this format of what is essentially a large batched cocktail to our advantage, especially when hosting at home. The Oxford Companion to Spirits and Cocktails defines punch as, “a mixture of spirits, citrus juice, sugar and water, often with the addition of spices … the foundational drink of modern mixology”. Keep this definition in mind along with my key advice: keep it simple, focus on the balance of tastes, then personalise through aromatics. With any cocktail, balanced taste creates a structure that allows us to explore overall flavour. Balance in this case refers to the sensation of alcohol along with the basic tastes of sweet, sour and bitter all being within proportion to each other. This is not to say that they should all taste equally as strong but that the sum of their parts creates a whole new taste experience. Aromatics, such as spices, build upon this foundation, helping us create an overall pleasing flavour experience. Get the balance of your cocktail wrong (we’ve all been there with overly alcoholic, sweet or sour punch bowls) and there is no coming back. No aromatic will hide off-balance taste. So firstly pay attention to the alcoholic, sweet, sour and any bitter ingredients in your punch

Strawberry and Long Pepper Punch 400ml gin 100ml strawberry liqueur 200ml strawberry, pepper and lemon shrub (see below) 150ml freshly squeezed lemon juice 250ml water 8-10 large ice cubes Method: Pass the lemon juice through a sieve to remove any bits. Add all of the ingredients (except the ice cubes) to a large jug and stir to combine. Store the punch in the fridge. When required, pour into your selected bowl or jug and add several large ice cubes to keep the liquid chilled.

To make the shrub: 150g fresh strawberries 7g lemon peel cut into 1cm x 3cm strips 6 berries) Tasmanian pepper berry, crushed 150g caster sugar 100g verjus du perigord Method: Remove the tops from the strawberries, cut into quarters and arrange in one layer in a sealable container. Sprinkle the lemon peel and pepper over the strawberries. Add the sugar, evenly covering the strawberries. Leave to infuse in the fridge overnight. Add the verjus du perigord and stir to dissolve all of the sugar. Pass through a fine sieve and retain the strained shrub syrup for use.

– measure accurately, dilute through water and ice and taste to ensure all is balanced. Flavour is personal, we all have our preferences, but when hosting it’s important we take the preferences of others into account. Working with approachable and recognisable ingredients, such as fruit, provides us with a solid route in to explore more ‘specific’ aromatics. If you’re keen to work with an unusual spice then balance that decision with a recognisable and likeable fruit. Which brings me to one of my favourite flavour combinations: strawberries and Tasmanian pepper berry. This aromatic and fruity Australian pepper is prized for its vitamin C content as well as having a tingling peppery sensation. Its ability to impart colour will also brighten our punch. Working with these ingredients in a simple shrub recipe makes the preparation of punch efficient.

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As for any equipment required to serve punch, I have one rule: embrace your personal style! Any large bowl or jug will work, just ensure you have enough volume to fit your liquid and ice. If needed split your punch into two batches, keeping the reserved liquid chilled in the fridge and ready for the re-fill. If you’re serving from a bowl you’ll need a ladle to spoon the liquid into your cups or glasses – keep your eyes peeled for more ornate ladles in antique or car-boot markets. Finally, select glassware or cups that hold smaller volumes of liquid. The punch will stay colder in the bowl or jug than the glass or cup, meaning the liquid is more palatable. So keep it simple, focus on balance, and have fun. A little attention to the basic structure of punch goes a long way in ensuring you, as the host, deliver a great drink to your guests without being taken away from the alfresco moment.

HOW-TO

À La Fois 1. 40ml Hennessy VS Cognac 2. 10ml Giffard Poire William Pear Liqueur 3. 5ml Disaronno Amaretto Method: Pour all the ingredients into a mixing glass, add ice and stir for 2 minutes. Strain into a chilled Coupe glass and garnish with a lemon twist.

TAKE THREE INGREDIENTS

Stephanie Anderson Head Bartender, Gleneagles Townhouse, Edinburgh “This drink was designed as an homage to the traditional Tarte Bourdaloue, a French pastry made of pear and almond. I suggest mixing up a bottle of this cocktail and keeping it in the freezer, ready to be enjoyed alongside an after-dinner coffee.”

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MAINS & MARTINIS

Discovering destinations for great cocktails and equally tasty dishes alfresco in the heart of London isn’t easy. But we uncovered three gems, dropping into a hidden garden just a stone’s throw from Trafalgar Square, taking in a bird’s-eye view of the city alongside Regent Street and relaxing on a secluded terrace mere minutes from the mayhem of Oxford Street…

The Nest at Treehouse London 14-15 LANGHAM PLACE, LONDON W1B 2QS. TREEHOUSEHOTELS.COM (££)

The vibe: The entrance to the Treehouse hotel is so discreet you’d be forgiven for missing it. Moreover, the reception feels like a funky, local shop rather than a gateway to a smart hotel. Up on the top floor is the hotel’s appropriately named bar, The Nest, where the initial impression is that you’re in a very cool loft apartment. Think sofas, coffee tables, soft fabrics and an abundance of plants. Better still, there are a couple of inviting terraces. With the sun starting to set we headed outside and were rewarded with simply stunning views of London. The food: We opted for small plates for sharing, and the selection is nicely eclectic. What’s not to love about pork and truffle sausage rolls with a homemade tomato ketchup? Or chunky chips with Grana Padano, basil oil and coronation curried

mayo. And slightly more virtuously, heritage beetroot with goat’s cheese, endive, orange zest and Ramsbury Honey, or the southern roasted cauliflower florets with organic rocket and tomato relish. The grazing goodness just kept on coming. The drinks: The Summer Sensations menu is a celebration of fine British-grown ingredients. A nice touch is that each cocktail can also be ordered with or without alcohol. We loved the super-refreshing Peallini (homemade pea and rocket puree with Kingscote English Sparkling Wine), a very original and tasty English take on a Bellini. The Rhubarb Margarita (Casamigos Blanco Tequila, lime, homemade rhubarb pulp puree and agave) was everything we love in a Margarita but again adding an English touch with a fantastic burst of rhubarb.

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E AT & D R I N K

The Churchill Bar & Terrace 30 PORTMAN SQUARE, LONDON W1H 7BH. THECHURCHILLBAR.CO.UK (£££)

The vibe: On previous visits to The Churchill we’ve always been happy to settle into the intimate bar itself. But on a warm and surprisingly sunny evening, we were exceptionally glad to land a table on the terrace. Nicely designed with plenty of high foliage hiding the sights and sounds of the road beyond, it made us feel like we’d been transported to a secret haven. It’s also appealingly small, which adds to the feeling of privacy. And it’s a wonderful space for enjoying a cigar – highly appropriate given the bar’s iconic namesake.

The Garden at Corinthia London WHITEHALL PLACE, LONDON SW1A 2BD. CORINTHIA.COM (£££)

The vibe: Slipping into the rather lovely Corinthia London hotel you certainly expect to be surrounded by luxury. What you don’t expect is to find a delightful hidden space. The Garden feels as though someone rather cleverly hit on the idea of designing something that has a hint of an old-school drawing room, complete with large, working fireplace, then added some beautiful contemporary mosaic design features and finally in a flurry of inspiration decided to remove the ceiling to reveal the glorious blue sky. We found the effect elegant and very relaxing.

The food: The Padrón Peppers with charred sea salt were deliciously addictive, while the Sweetcorn Ribs with harissa mayo and rosemary salt were intriguing in appearance (not a whole cob but elegant strips) and exceptionally tasty. As for The Winston Sliders, well, we’re not quite sure the great man himself would have been a mini burger fan but, you know what, we are. Overall, finger food of the finest kind.

The food: Yes, it’s summer and we were enjoying an exceptionally clear sky overhead, so the prospect of some Italian dishes was particularly welcome. We shared a huge bowl of Cacio e Pepe and a couple of pizzette. The former, simply teaming spaghetti with pecorino and black pepper, is always a delight when done well – and this was done incredibly well. But the real stars were those pizzette, one consisting of truffle, white sauce, anchovy, artichoke and mozzarella, the other Ortiz tuna, tomato, black olive and pea shoots. Both were bursting with fresh flavour and we had to fight the temptation to try another one or two. The drinks: It’s not the biggest cocktail list in town, but what they do they do deliciously. We went for the Spring Negroni (Lakes Distillery Gin, Aperol, Campari, own-blend vermouth and cherry blossom), which was every bit a lovely Negroni but with some enticing additional sweetness. The Diamante Rosa (tequila reposado, Campari, Ancho Reyes, watermelon and lime) was a very nicely balanced drink, refreshing thanks to the watermelon, along with an appealing touch of chilli heat from the Ancho Reyes. Both sat very nicely indeed alongside the fabulous carb fest.

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The drinks: Given the name of the venue you might expect a nod towards Churchill in the drinks selection. Indeed, several previous menus have done just that to good effect. The new idea is to take us on a sustainability-focused journey, with cocktails highlighting areas such as forest protection, renewable energy and wildlife conservation. But this is no dry lecture. Each drink is represented with elegant photography and simple descriptions. Up In The Air (Ketel One Vodka infused with electric daisy, Electric Liqueur, balsamic pickled beetroot and Italicus) was depicted with an image of mountains and pine trees, and described as a “multisensory cocktail experience”. Arriving in a glass ball surrounded by an airy mist, it was delicate with a pleasing herbaceousness. And the Be Hive (Inverroche Amber Gin, pollen, hibiscus mead and local honey) was served in a lovely recyclable beeswax cup, and delivered the perfect mellow, floral aperitif.

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NORTHERN LIGHTS

The bright stars lighting up the cocktail scene in Oslo

he drinks scene in Oslo is a funny old thing. On one hand you’ve still got the Vinmonopolet – the stateowned alcohol retailer, founded in 1922 and the only place where you can buy beverages over 4.7% abv (i.e. pretty much everything other than beers). On the other, there are bars that make the rest of the world sit up and take notice (we’re looking at you, Himkok). In Norway you’re not allowed to promote alcohol on television, radio, outdoor advertising or any internet sites that are open to the public. Neither can bars brand anything like drinks mats, glassware or have incentives like happy hour. Editorial coverage is another matter, so consider this our PR puff. Here are the five bars with their own distinct personality that we think should definitely be on the global stage.

HIMKOK

CLEVER, CAVERNOUS, COOL

Himkok is something of an anomaly in Oslo. Opened in 2015 by Erk Potur (see opposite), it’s a 1,900-plus-square-metre warren of cool creativity, boasting an in-house distillery producing aquavit, gin and vodka, all of which are used as a base in their Nordic-inspired craft cocktails. That’s on the ground floor. Up another level, there’s a high-volume cocktail bar serving quality cocktails fast, thanks to the specially installed, ingeniously designed Taptails system. Cocktails not your thing? No problem, take a seat in the garden and try one of the local ciders. And if you have an urge to have a haircut while you’re out, there’s even a barber shop on site where you can enjoy one of Himkok’s bottled cocktails. It sounds like a playground and it is to some extent, but one that takes playtime

The ground floor craft cocktail section at Himkok

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extremely seriously. Those Taptails? They look and sound simple enough (Whisky Sour, Strawberry Mojito, Nordic Paloma, Sea Buckthorn Negroni and the likes), but they’re hand-crafted with premium ingredients to deliver perfectly consistent cocktails every time. Those illustrations on the craft cocktail menu? They’re no ordinary sketches – they were the first in the world to be auctioned as NFTs. Little wonder that this extraordinarily cavernous and very clever space has such impressive bartending alumni, including the likes of Monica Berg from Tayēr + Elementary in London, Moe Aljaff of Two Schmucks in Barcelona, Antonio Naranjo at Especiarium, also in Barcelona, plus a whole lot more. Some, like Yunus Yildiz and Carl Wiman, have gone on to set up or head up the freshest bars in the city (see p.63-64), while Alexandre Ruas

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Scenic and sexy at The Conservatory

ERK POTUR Q: How did a craft beer lover from Turkey become one of the most venerable people on the Oslo bar scene? A: Sheer determination and bloody hard work. Erk Potur is the man who had the idea of setting up a sustainable distillery with its own craft cocktail bar bang in the middle of Oslo. Crazy? Just a tad when you consider that this is a city renowned for its stringent alcohol laws. Still, after to-ing and fro-ing and checking the legalities with the powers that be, he found an abandoned building dating back to 1827 and two gruelling years after being handed the keys Himkok was ready for business. He’s the first to admit that it was an arduous journey, but it’s one he’s incredibly proud of. “There were so many challenges along the way and yes, I did think of jacking it all in at some point – particularly when we found out that the foundation of the building had collapsed and we couldn’t get out of the contract. Honestly, I’ve worked on 13-14 different restaurant and bar concepts since I arrived in Oslo in 1997 and this was the toughest one by far.” It’s paid off though. With its mission to champion sustainable practices and Nordic flavours by producing its own spirits and tapped cocktails on site, Himkok is one of the most important, dare we say it, influential bars in Norway, if not the world.

cofounded Behind Bars, highly regarded as creators of the best bar designs in the world. Himkok is a vision realised and one that deserves to be experienced, whether you’re a local or not. himkok.no

THE CONSERVATORY SLEEK, STYLISH, THEATRICAL

Need to know: this is the bar of Esben Holmboe Bang, head chef and co-owner of three Michelin-starred restaurant Maaemo, so let’s just say that average it ain’t. In fact, there’s something about The Conservatory that brings a super-sleek art-house movie to mind. It’s dark, sexy, a little mysterious even, with a touch of the theatrics thrown in. Nothing too outré mind, although every inch of the space has been meticulously thought out, from the striking figurative artworks lining the walls to the dramatic, very clever lighting hitting just the right

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spots around the 30-seater room. And don’t get us started on the soundtrack… There’s no Spotify playlist to hum along to here folks, the music is the result of a collaboration with Norwegian record company Smalltown Supersound. Which is code for saying expect the unexpected. The drinks are every bit as thrilling but in a more understated way. Enter Carl Wiman (ex-Himkok) in his black dinner suit and matching bow tie, looking like a sauve Rat Packer. On the menu, a stunning selection of drinks including Brown Butter, a cocktail version of one of Maaemo’s signature dishes (Michter’s Bourbon, brown butter, hazelnut and coffee molasses); a delicious, low abv Pear Royal (Waqar Muscat Pisco, Mancino Secco Vermouth, pear, penja pepper cordial and sparkling tea); and Colada (Angostura 7-Year-Old Rum, sea buckthorn, almond, cinnamon, nutmeg, condensed milk whey and citrus). theconservatory.no

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Svanen's historical setting and modern drinks; Below: Downstairs at *ism

CHRIS GRØTVEDT

SVANEN

HISTORIC, HAPPENING, PLAYFUL

Even if you didn’t know that Svanen was a serious cocktail bar, as a visitor to Oslo, you’d want to check it out – it’s one of those perfectly preserved historic buildings that you want to immerse yourself in. And that’s just from the outside. Step in and you’re greeted by a vision in mahogany and marble marvellousness. Everywhere you turn there’s something to delight the eye: cabinets housing vintage glassware here, a wall of dispensing drawers or medicinal scales there, look up and you’re greeted with a magnificent panelled ceiling adorned with Greek gods of medicine, look down and you’re gazing at the original chequered tiles. Most of it dates back to 1896 when this hallowed spot in Oslo’s busiest shopping street was an apothecary, dispensing all the lotions and potions to cure whatever ailed you. These days they do that in cocktail form, served by some of the most charming bartenders in the city. The drinks are purposely crowd-pleasing – the Watermelon Highball (milk-washed Torres 10 Brandy, jasmine tea cordial, Riesling and watermelon) and Tomato & Strawberry (Elephant London Dry Gin, tomato water, strawberry, La Tomato Liqueur, Viña AB Amontillado Sherry, Martini Riserva Speciale Bitter, lime juice and sugar syrup) are cases in point. It’s Yunus Yildiz’ baby. As co-founder and ex-general manager of Himkok, he knows his way around what makes bars in Oslo work. So much so that on our visit, he’s in the middle of setting up an additional bar, Den Grimme Ælling (the original

name for The Ugly Duckling) downstairs. “Upstairs is about the classic but downstairs is going to be the future, that goes for the decor and the style of drinks,” he tells us. Keep up to date by checking the website for launch details. svanenoslo.no

*ism

CREATIVE, PROVOCATIVE, ENTERTAINING

It’s a good hook is *ism. It works for the intention of the bar and also sets the tone for the changing menus. For instance, the super-inclusive ground floor is all about hedonism, a place where you go for good times, accessible drinks and fun crowds. Downstairs in Hidden, a speakeasy bar that’s all about humanism, but we think of it as escapism – perfectionism even. Here there’s only space for 20 guests – all seated, the lights are lower, the mood softer, more intimate and the service much more attentive and personable.

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Chris Grøtvedt is something of a face on the Oslo bartending scene. Formerly a professional ice hockey player, he’s the creative partner at *ism (below), and founder of the Norse Bar Show, a threeday trade event with seminars, masterclasses, pop-up events and industry parties that culminates with the Norse Bar Awards. “When I first moved to Oslo from a small village in Norway 12 years ago, we only had a few bars and there wasn’t a cocktail culture as such. But over the past five or six years, I’d say that Oslo has been one of the most rapidly evolving cities when it comes to food and drinking – people have developed a much more metropolitan way of thinking. Six years ago, a 22-year-old girl would never come to my bar and order a Negroni but palates are evolving – they’re less sweet and juicy and more nuanced which is wonderful.” Asked whether the Norse Bar Show is to raise awareness of Oslo’s bar scene among the invited overseas guests or for the city’s bartenders to learn from those guests, he doesn’t miss a beat: “Both. And to do that we have to get the best of the best to Oslo.”

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where you experience Chris Grøtvedt’s signature flamboyant presentations. The latest menu is a specially designed roulette wheel: spin it to find your perfect drink, or go for a vintage cocktail. barism.no

PIER 42

FRESH, FIVE-STAR, INVITING

You know that effortless way that the super-rich do casual? That’s Pier 42. Located in the gorgeous Amerikalinjen hotel, it has all of the elegance of a fivestar hotel bar without a jot of pretension. The impressive building – all high ceilings and sweeping staircase – was once the headquarters of The Norwegian American Line, the shipping company that helped so many Norwegians travel to America in search of better lives. The bar takes its name from the iconic Pier 42 in New York where those same Norwegians first set foot on the American continent. It’s had a makeover, of course, making the most of the original features but funking them up with powerful art,

YOU KNOW THAT EFFORTLESS WAY THAT THE SUPERRICH DO CASUAL? THAT’S PIER 42

The changing menus address different ‘isms’ too. The likes of ‘minimalism’, ‘racism’ and ‘feminism’ are hard to translate into drinks, perhaps, but this bar is about making people think while they drink, so on the opening menu each cocktail had a theme that was linked to a particular topic and an associated charity, zoning in on hunger, rainforest, global warming and water. If it all sounds too worthy, trust us, it’s not. Essentially, *ism is about good times. While most like to get their party on in the clubby bar upstairs, we’re rather partial to the slower pace in Hidden

Light and fresh in decor and drinks at Pier 42

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beautiful lighting and bold furnishings. If you can’t stretch to a night in the hotel (they even have a floating bartender who will make cocktails for you in your room), do yourself a favour and enjoy a couple of drinks in the bar. At the recent Bartenders’ Choice Awards, Pier 42 was voted Best Cocktail Bar in Norway and Adrian Michalcik picked up the award for Best Bartender in Norway. Pier 42 also stole the show at this year’s Norse Bar Awards, winning Best Bar of the Year, Best Bar Team of the Year and Best Cocktail Program of the Year. The current Contrasts menu is a quest to find the complementary contrasts from Norway and New York; for instance, under ‘Architecture’ there’s a drink representing Oslo Opera House (Eagle Rare 10-Year-Old Bourbon, sesame, amontillado sherry, apricot, white cacao, salt and chocolate bitters), while its New York counterpart is a creation called Statue of Liberty (Absolut Elyx Vodka, green apple, elderflower, gentian, pear and fresh lemon).

PARTING SHOT

COLD COMFORT

Want our tip for a tasty cocktail to cool you down when the heat is on? Try a crowd pleasing Sgroppino. Sgroppino 2 parts Italicus Rosolio di Bergamotto 2 parts Prosecco 1 scoop of lemon sorbet

Originally from Venice and consisting of vodka, prosecco and lemon gelato, this version swaps out the vodka for a more authentic taste of Italy: Italicus Rosolio de Bergamotto, a delicious aperitivo starring the king of the citrus family – bergamot from Calabria.

Method: Pour the Italicus Rosolio di Bergamotto and Prosecco into a chilled cocktail glass. Spoon in a scoop of lemon sorbet and garnish with citrus zest.

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The Cocktail Lovers Magazine Issue 41 Summer 2022

Articles inside

Sunshine in a glass

Great escapes