NOT THE SUM OF ITS PARTS

There are many reasons we love Seventy One gin. The way it marries craftsmanship and lifestyle. How it’s been created through the art of the perfumer. The choice of botanicals, the selection of casks and 71 nights of mellowing rest. Not to mention the Queen of the Night. Ultimately, though, we love it because it’s so much more than the sum of its parts.

Seventy One gin is born of craftsmanship and realised in lifestyle. Meticulously created using the techniques of perfumery, the science of distillation and the art of blending – it’s a refined balancing of the classical with the contemporary.

Different botanical absolutes are brought together, with only the finest cuts selected, and allowed to rest for 71 nights in oak casks.

Carefully chosen, these casks include mediumtoasted virgin European oak with warm notes of vanillin, almond and wood smoke; ex-Pedro Ximénez sherry casks; a mix of European and American oak, bringing sweetly aromatic spice notes and dark chocolate accents; and ex-cognac casks to add deep, rich character with a hint of rancio, accented by notes of pear and vanilla.

Resting within them, a gradual softening and subtle refinement comes to the spirit. And, at last, the casks release their contents to be skilfully blended.

The final touch? The exceptionally rare flower from the Queen of the Night cactus. Blooming just once a year, and only at night, its extraordinary flowers wilt before dawn.

This addition is the last step in the creation of a singular spirit. The spirit of the night.

There’s something else we love too – the exquisite bottle. Elegantly understated, its contents entice with a glowing golden hue.

To truly appreciate Seventy One we serve it simply and sensually over ice to fully experience the bright and exhilarating aromas of crushed juniper, wild pine and a burst of fresh citrus, and the lingering rich, warm, smooth finish. Or, for total indulgence, we order the seductive Golden Martini.

But, as we say, Seventy One is more than the sum of its parts. It is quite simply the Eau de Nuit.

Seventy One gin is available at The Connaught Bar, The Savoy, Annabel’s, Chiltern Firehouse, Hedonism Wines, Selfridges and other exclusive bars and stores who share a devotion to quality and craftsmanship.

Golden Martini

60ml Seventy One gin

10ml Fino sherry

10ml 1757 Vermouth di Torino Rosso

5ml Hoja santa and saffron syrup*

Method: Stir all ingredients over ice, strain into a chilled Martini glass and garnish with a grapefruit twist.

*Blitz 750ml sugar syrup and 2g hoja santa, then cook at 60°C for 30 minutes. Pour into a container, add 0.2g saffron, allow to cool, then strain into a bottle.

Created for Seventy One by The Connaught Bar seventyonegin.com

Please enjoy Seventy One responsibly

Peter Dorelli travelled from his native Rome to the UK in the 1950s, eventually making it his home and taking up the celebrated position of head bartender at the American Bar at The Savoy in 1984. Since retiring from the bar in 2003, he has rarely stopped working and is one of the most respected figures in the cocktail world. Now aged 82, he’s enjoying life as a bartender more than ever. We joined him recently to talk about his illustrious career.

Peter, take us back to the beginning. When you first arrived in the UK, what drew you to bartending?

I came from a background of banking, which I felt uncomfortable with, so in the UK I worked in various jobs around hospitality. Back in the 1950s, hospitality was quite servile. You were considered unskilled and it was all ‘yes sir, no ma’am’. I thought, what the hell is that? Even working as a maître d’ or sommelier it was the same. Then I found myself behind the bar and all of a sudden I could be me. I developed my style and could be creative. Best of all I could communicate with guests on the same level. I formed friendships with them and because I was in charge, I could create magical moments. Big bar or small bar, it was all about being with the people.

And here you are in 2023 celebrating 60 years as a bartender. What has sustained your passion for so long?

I just love young people. I look at what young bartenders are doing today and they’re amazing. Their energy, their creativity, their imagination. The way they craft their cocktails, their passion. To be honest, when I judge competitions I get more from them than they do from me! I feel physically recharged being around people at the top of their profession – like Marian Beke formerly at The Gibson, who is so creative, and Agostino Perrone at The Connaught, who is the perfect host.

It’s interesting that you’re inspired by this generation of bartenders but who else has had an influence on you over your career?

So many people. First, of course, Joe Gilmore. He was my boss when I first worked at the American Bar at The Savoy. As a bartender he was supreme. In fact, I would say 50-60% of my style as a bartender has come directly from him. He would take it as a personal achievement when a customer said, “Thank you Joe”. He had a real sincerity about him.

Another was Dick Bradsell. He was an amazing guy, so talented. And he was confident and clever. I often used to pick his brains. We once did a job swap – him joining me at The Savoy and me doing a shift alongside him at The Player. It was fantastic because we had great chemistry.

Let’s talk about retirement – or the lack of it. When you left The Savoy in 2003 you could’ve just decided to take it easy. But it feels as though you’re now working even harder…

When I left The Savoy I was 63, so still quite young. But I decided it was time to leave. I took a month off, had a holiday, which was great, and when I came back I spoke to the UKBG [United Kingdom Bartenders Guild] and suddenly it was, “Peter can you do this? Can you do that?”

Then came judging Diageo World Class, alongside great people like Salvatore Calabrese, Dale DeGroff and Gaz Regan. After that, I was suddenly judging cocktail competitions all over the world.

Then other things just started to happen. I’ve always made sure I’m around. If I don’t go out for a few weeks the social media stops. Then I go out and boom, it goes back to, “Can you do this? Can you do that?” To see is to be seen.

Clearly you still enjoy it…

Absolutely! I’m lucky, I don’t suffer from tiredness. In Rome recently I broke my record, finishing a night out at 8am. And I’m like, “Guys, let’s go and get some breakfast now.” I’m 82 but never feel it.

As anyone who has ever met you can testify, your energy is incredible, but bartending can be very demanding.

How have you stayed healthy, both physically and mentally?

I’ve always had energy but I also took up yoga and meditation, and I would play squash in the morning before going to work. And I decided that if I went on too much with a particular lifestyle I wouldn’t be able to continue. For instance, I used to be a heavy smoker but would make sure I had a non-smoking day. Or if I had a drink one day then I would drink only water the next day. I constantly adjusted my life to be better. And when things were getting stressful in the bar I would go to my room for a few minutes, concentrate on my breathing, get oxygen back into my system. I would refresh myself. Then when I went back to the bar, I was back in touch and totally in control.

Some great advice for us all there. Talking of advice, what would you say to someone who is setting out on a new pathway, bartending or otherwise? For bartenders, I would always say that the bartender is an artist at work and they should bring their passion and curiosity to create magic along their journey. In fact, passion and curiosity are essential for any career. Have these and you will shine.

There will be special events throughout the year to celebrate Peter Dorelli’s 60 years in bartending – see thecocktaillovers.com for details. To hear more from Peter, listen to our 24 February 2022 podcast interview with the great man.