ISSN 2052 0603
10TH ISSUE! All right Jack Jack McGarry on creating the best new bar in the world
The white stuff In praise of (premium) vodkas
Getting personal Working with friends, family and lovers + 25 reasons to be a cocktail lover this season
On the cover
Taking flight at The King’s Head, London’s wildest members’ club
IN-tro
FRIENDS
FA M I LY
LOV ERS that’s the theme for our 10th issue. After cosying up with our nearest and dearest over Christmas and with the grand old heart-shaped fest that is Valentine’s Day coming up, we can’t think of a better time to get schmaltzy.
Being married and working together pretty much 24/7 for the past few years, one of the most common reactions we get is, “I couldn’t do that!” The truth is, we didn’t think we could either. But now we’re glad we do. So are the five couples in our Love works feature. The areas of the drink industry they work in may differ, but they are all united in the passion they share for their businesses – read their stories on p. 14. It’s one thing slogging it out with your partner but could you work with your dad? Jesse Estes does. Together with father Tomas, he runs Cafe Pacifico restaurant and looks after the drinks brand Ocho Tequila. And talk about keeping it in the family, cousin James works in the drinks industry too. We speak to them all on p. 20, while another father and son business comes under the spotlight as we meet the Nolet family from Ketel One Vodka on p. 44. As for fraternities, is there any institution more familial than the private members’ club? Whether you want to hang out at the bar with fellow thespians or sip your cocktail in the company of hip creatives, there’s a club with your name on it – including the wonderful King’s Head in Dalston, where we shot our cover and fashion story, p. 38. Elsewhere, friends Ed Godden and Joe Lewis tell Lauryn Tomlinson about their pop-up drinks service, The Travelling Gin Co. (p. 46), and we pull up a stool and talk to our friends Jack McGarry (p. 10), and Tony Conigliaro (p. 18), two of the most celebrated bar tending talents around. If that little lot wasn’t enough, we’re pleased to announce that as of this issue, every edition of The Cocktail Lovers magazine will be available in both print and digital formats – subscribe to make sure you never miss another copy.
Happy imbibing! Ms S & Mr G
www.thecocktaillovers.com
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IN-gredients
6. IN-the know
34. IN-focus
58. IN-vite only
25 reasons to be a cocktail lover this season Dusting down our SodaStream, lounging like a boss and keeping up appearances – just three of the things we’re looking forward to in the next few months
The olympmix The rise and rise of the cocktail competition and why bartenders can’t get enough of them
Snap-shot Pictures from our favourite parties, competitions and events from the past three months
10. IN-terview In the hotseat – Jack McGarry Jack McGarry on punch, Irish spirits and why he believes his bar The Dead Rabbit has been such a huge success
14. IN-spire Love works Do lovers make good partners in business? We speak to five couples who work together in the drinks industry
18. IN-spire A few of my favourite things The world according to Tony Conigliaro, flavorist, mixologist and drinks visionary
20. IN-the spotlight Keeping it in the family Talking shop (and tequila) with Tomas, Jesse and James Estes
22. IN-the spotlight Join the club A place to work, cool meeting spaces, great bars – members’ clubs are all of these and more. We look at a few of the best
36. IN-dulge Sitting pretty Classic, modern and downright stylish – we highlight 10 stools you’ll definitely want to pull up to the bar
38. IN-style Get the drinks in at The King’s Head – a members’ club in Dalston with a funky East End vibe and cool West End attitude
44. IN-dustry greats Distiller dynasty Bob Nolet opens the doors to the family business, the Ketel One distillery in Schiedam, Holland
46. IN-dependent spirits Two’s company Lauryn Tomlinson meets friends Ed Godden and Joe Lewis of The Travelling Gin Co.
48. IN-formed Mains and Martinis Five restaurants where the cocktails are more than a match for the food
50. IN-formed Word up News, views, reviews and how-tos
28. IN-the spotlight
54. IN-sider’s guide
Let’s talk about vodka It’s easy to take a pop at vodka. But there’s plenty to like about the good stuff – in praise of the white spirit
Highland fling Mike Aikman makes his suggestions for the best bars in Edinburgh for any occasion and budget
32. IN-focus
56. IN-ternational
Old favourites vs. new discoveries When it comes to bars, do you play it safe with the familiar or get a thrill from discovering the latest big thing?
Best bar none Don’t plan your travels without allowing for a stop-off in one of the 50 best bars in the world
Editors Sandrae Lawrence, Gary Sharpen Sub-editor Susannah O’Grady Creative Director James Cheverton at Burnt Studio www.burntstudio.com Illustrations Melanie Milne www.mellmadedesign.com; Nick Schon www.nickschonillustrator.com; www.pezandpencil.co.uk Photography Johnnie Pakington www.johnniepakington.com; Travis Watson at TBone Productions traviswatson@hotmail.com Contributors Mike Aikman, Rachel and Kyle Ford, Jack McGarry, Claire Smith, Lauryn Tomlinson For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com 020 7242 2546 www.thecocktaillovers.com Printed by Polestar UK Print Ltd. Reproduction in whole or part of any contents of The Cocktail Lovers magazine without prior permission from the editors is strictly prohibited. Cover shot: Geranium halter neck dress, £550, Caramel Jones, www.carameljones.com; ‘Salvador necklace’, £525 and ‘Kniginia’ earrings, £270, both Jolita, www.jolitajewellery.com Cover photography: Johnnie Pakington Issue No. 10 January - March 2014 The Cocktail Lovers magazine is published by The Cocktail Lovers in London, UK PLEASE DRINK RESPONSIBLY
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25
REASONS TO BE A COCKTAIL LOVER THIS SEASON
01
Enjoying cocktails and couture with the ‘Isabella Blow: Fashion Galore!’ package at One Aldwych. Check out the extraordinary wardrobe of the late Ms. Blow on display at Somerset House then enjoy a cocktail inspired by her favourite scent Fracas, in the Lobby Bar of One Aldwych down the road. To 2 March. www.onealdwych.com; www.somersethouse.org.uk
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Jacket, alexander mcqueen, central saint martin’s ma fashion collection 1992; silk underwear, rigby & peller; shoes, manolo blahnik. photography: © nick knight
Raising our glasses to the late Martin Miller, keeping up appearances and getting jiggy with it, just a few of the things we’re looking forward to in the next three months.
N2
IN-the know
o
DUSTING DOWN OUR SODASTREAM
to make carbonated cocktails. Trust us, 2014 is definitely the year to get busy with the fizzy. www.sodastream.com
FOUR
3
Making time for tea
Keep it simple and pour 50ml of gin over ice in a rocks glass, top with chilled Earl of Grey tea, add sugar syrup and a squeeze of lemon to taste, et voila, a G&Tea Cocktail à la Joe’s Tea Co. www.joesteacompany.com
05
…or go posh with the Jasmine Scented, Infusion and Oolong TeaTails at Min Jiang. Each comes with a pot of freshly-brewed tea to top up
Hello, have you seen these Martini slippers? So comfy, so stylish, we’ll be wearing them outdoors as well as in. www.stubbsandwootton.com
at your leisure. Cocked pinky finger entirely optional. www.minjiang.co.uk
Being picky
07
about the vermouth in our cocktails. Try Dolin Dry in a Martini, Sacred Spirits Spiced English Vermouth in a Negroni and the delicious La Quintinye Vermouth Royal portfolio for just about everything else. www.gerrys.uk.com
LOUNGING LIKE A BOSS
06.
Keeping up appearances at Cheeky Parlour, London’s grooviest grooming hub. Not only does it offer low-cost preening but retro drinks like Babycham and Cherry B are on the menu as well. Yeah baby! www.urcheeky.com
08
Hitting the bottle Not like that, we mean the superior bottled Flight cocktails from Pontoon. Leave them to evolve over time or pop open, pour over ice and enjoy straight away. www.pontooncocktails.com
NINE... CHECKING OUT
DRINKS BARGAINS
at www.BringABottle.co.uk. Compare prices at the UK’s top drinks retailers before splashing out your hard-earned cash. Result!
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IN-the know
N 10 o
WISING UP TO WINE
at the new breed of hip wine bars including Sager & Wilde www.sagerandwilde.com, 40 Maltby Street www.maltby.st and Compagnie des Vins Surnaturels. www.compagniedesvinssurnaturels. com. Grape stuff.
11
Zoning in on stores with bars like the Cellar Bar at Alfred Dunhill (www.dunhill.co.uk), Beefeater 24 bar at Hackett (www.hackett.com), and HIX in the menswear department at Selfridges www.selfridges.com
GETTING JIGGY WITH IT
12
Forget Sex on the Beach and Slow Comfortable Screws, perk up with a Holy Viagra or a Horny Mule on the menu at 5&33 in Amsterdam. Naughty and very nice. www.5and33.nl
13. MAKING A STATEMENT er, how many people do you know with a wooden robot as a bar? Woodbot sideboard/ drinks cabinet, made-to-order at www.redthumbprint.bigcartel.com
15. Seeking out sexy hotel bars for our Valentine’s Day celebrations. Our pick? Berners Tavern (www. bernerstavern.com); Rosewood London hotel (www.rosewoodhotels. com) and the Beaufort Bar (www. fairmont.com)
16. FOURTEEN CAPPING OUR BOTTLES
with a sterling silver skull and hat stopper. We’re talking a sombrero for tequila (pictured above), a traditional Tam o’ shanter for whisky, a cossack hat for vodka and a Dutch bonnet to keep gin under wraps. Super stylish non? www.theofennell.com
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Having fun. Who said cocktails have to be stirred, brown and serious? Not Andy Mil. Check out his playful menu at Steam and Rye featuring everything from sugar puff syrup to x-rated props. www.steamandrye.com
…or go for a pun.
17
Gareth Evans specialises in them. Try Rum DMC, Cereal Killer, Robin Hood, Quince of Thieves and our favourite, Greenage Mutant Ginger Myrtle – all on the menu at Blind Pig. www.socialeatinghouse.com
18
Feeding our faces
with Ocóo, the new beauty drink which supplies an antioxidant-rich cocktail of active ingredients to skin. Ker-pow! www.ocoobeauty.com
IN-the know
TWENTY
DRINKING HISTORY
19 DRESSING UP
and getting down to the elegant entertainment at UFF Tea. Every weekend the retro cocktail party takes in live music, theatrical entertainment and Eastern-inspired drinks – be sure to don your finest schmutter. www.uff-tea.com
22
Changing the cocktail groove
Forget jazz, at Satan’s Whiskers Marcis Dzelainais’ expertly-made cocktails are served to an old school hip-hop soundtrack. Get Ur Freak On. www.facebook.com/satanswhiskers
21
those boffins at The Robin Collective have scientifically extracted moisture from the walls of Winston Churchill’s wartime bunker to make a blend of Historical Bitters to add to cocktails. Now that definitely warrants a Churchill salute… www.therobincollective.co.uk
High-fiving Campari for introducing the world’s first Campari Solera system to the Bon Vivant bar in Edinburgh. See the series of oak barrels linked by pipes? They ensure the pure oak-aged, ready-to-drink Negroni hits the spot every time. www.bonvivant.co.uk
23.
Mastering the art
of making macarons while drinking Martinis – what could possibly go wrong? Ohlala Macaron Masterclasses www.ohlala-macarons.com
24
Going green Boring old manicures get fruity with a slick of melon-scented polish from Model’s Own and Midori melon liqueur. Fingerlicking good fun. www.modelsownit.com
25
RAISING OUR GLASSES
to Martin Miller who died at the end of 2013. With its mix of Martin Miller’s Gin, Earl Grey tea, foam and lollipop sprayed with a rose-infused scent, Wayne Duprey’s Beneath Basalt Mountain has just the right balance of playfulness, sharpness and genius of the great man himself. Available at Intercontinental London Hotel Park Lane. www.ihg.com The Cocktail Lovers - 9
We wanted to create a cocktail bar of the 21st century – something that wouldn’t be here today and gone tomorrow.
IN THE HOTSEAT
JACK MCGARRY
WORLD’S BEST NEW COCKTAIL BAR, WORLD’S BEST COCKTAIL MENU AND INTERNATIONAL BARTENDER OF THE YEAR: YOU DON’T PICK UP THE THREE MOST COVETED AWARDS IN ONE EVENING AT TALES OF THE COCKTAIL, THE MOST PRESTIGIOUS COCKTAIL CEREMONY IN THE WORLD, FOR NOTHING. PARTICULARLY WHEN YOUR BAR HAS ONLY BEEN OPEN FOR FOUR MONTHS. BUT THE DEAD RABBIT IS NO ORDINARY BAR AND ITS BAR MANAGER, JACK MCGARRY, IS NO ORDINARY BARTENDER. HERE, THE BOY FROM BELFAST GIVES US SOME INSIGHT INTO WHY HE AND BUSINESS PARTNER SEAN MULDOON HAVE TAKEN THE GLOBAL BAR SCENE BY STORM
IN-terview
I
n February it will be one year since you and Sean Muldoon opened The Dead Rabbit, what’s the most memorable thing that’s happened to you in those 365 days?
Obviously our Tales of the Cocktail experience was fantastic. However, when it comes to the bar, my fondest memory was our first night of live service. We opened against the advice of our investors when a really bad snow storm came to visit. It really epitomised our whole journey – it wasn’t a smooth one but we never gave in and always remained resolute. We knew we had an amazing concept, a relevant and fresh approach, a great beverage program and a good location. So when we opened that night the weather outside was atrocious, but we thought: ‘Hey, we just had Hurricane Sandy so a bit of snow won’t hurt us!’ We opened the doors at 5pm and the bar didn’t stop. It was a really special night because all of our resilience had paid off and we were watching the three years of our lives we invested in this project come and remunerate us in spades. It was really emotional. What is the concept of The Dead Rabbit?
evacuated New York. It’s also due to the fact the punch bowl is the grandfather of the mixed drink family; it ruled from the middle of the 17th century through to the middle of the 19th century and it inspired so many other styles of drinks. My eureka moment came when I was reading Dave Wondrich’s book Imbibe! when he described a punch drinking scene. “At its peak, the ritual of the Punch Bowl was a secular communion, welding a group of good fellows into a temporary sodality whose values superseded all others.” I really loved that quote – everyone was there to drink and have fun, which to me is what drinking in bars is all about. How long did it take you to devise and create the 72 drinks on your menu? The research process took over a year and a half. I had amassed around 50-60 books and numerous literary works covering 17th to 19th century drinking patterns. I turned our apartment into a workshop and would make drinks constantly for 10-12 hours.
We wanted to create a cocktail bar of the 21st century – something that wouldn’t be here today and gone tomorrow. We looked at our two favourite bars in Belfast – The Bar at The Merchant Hotel that favoured the style of bar we worked in (a world-class cocktail bar) and The Duke of York, which was the style of bar we drank in (a down-to-earth Irish pub). We wanted to bring these two ideas together in one building in a way that made sense.
When I picked a drink that was going to work, I would develop it until it tasted right. This could take five to 10 attempts right through to 70 or 80 efforts. Our sole focus was always to have the best tasting drinks possible and to have a resultant menu which was accommodating for both the cocktail novice and the cocktail connoisseur.
What prompted you to open a bar in New York?
For an amalgam of reasons. The fact that we are telling a New York story and are not just another run-of-the-mill Irish pub. The Dead Rabbit is more of a story about how the Irish integrated into New York society, the concept and ethos is that of a bar that welcomes people from every walk of life, with congenial, welcoming staff. We are constantly trying to keep the place exciting and fresh, which is also important. Consumers in New York are discerning and get bored quickly, so it’s important to keep them and our staff captivated. We always look forward to the challenge we have made for ourselves and never rest up.
Opportunity. When we were at The Merchant in Belfast, a regular customer of ours called Conor Allen was thoroughly impressed by Sean’s vision and my bartending and drinks. He felt we had reached our peak in Belfast and there was nothing left to do apart from win more awards. He believed that if we were able to replicate what we’d done in Belfast in New York, the opportunities would be limitless. Although this daunted us at first, we both felt our time in The Merchant was up and it was time to move on. The drinks are an integral part of The Dead Rabbit, what was the inspiration behind them? Punch is the pivotal source for our beverage program, not only due to the historical connection of George Washington consuming Arrack Punch in Fraunces Tavern (where The Dead Rabbit is located) as he bade farewell to his officers of the Continental Army after British troops
Why do you think The Dead Rabbit has been such a phenomenal success?
What’s the biggest lesson you’ve learned about yourself during 2013? The work/life balance is extremely important. Since we started working on The Dead Rabbit project we have dedicated our lives to making it work and it takes its toll emotionally, physically and mentally. I believe in hard graft and total commitment to your ideals, but you have to
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IN-spire
we launched a website which snowballed with readers’ contributions and our own research. Within six months an editor from HarperCollins emailed asking if we’d be interested in turning it into a book. That was how Shaken Not Stirred®: A Celebration of the Martini came about. It went on to be the world’s best-selling book on the Martini cocktail, and launched us into full-time drinks work. How do you complement each other in work? Jared: Anistatia concentrates on structure, the meat and bones. I concentrate on breathing life into it. For both of us, we are writing primarily for the other. If we can impress each other… well, that’s our barometer. What qualities do you each bring to the business? Anistatia: Jared brings the imagination and the humour. He is a fabulous narrator. I find patterns and links amongst disparate pieces of information. Jared: I bring endless humour, which Anistatia meets with endless patience. Who’s the boss? Anistatia: Depends on the day and what we’re doing. Jared: Kitten, the 17-year-old stray born under the house next door when we lived in Idaho. Every writer should have a cat. Do you manage to separate work from home? Anistatia: Not really. We sort of breathe what we do. Is what we do really work? I think not. It’s passion that we have managed to make a living out of doing. Jared: We drink for a living. There’s no separation of business and pleasure. Actually, my desk is a bed table so I effectively sleep under my desk at night. Anistatia uses our home office, but she starts and finishes the day working in bed next to me. When do you switch off? Anistatia: When the pool staff hand me a piña colada while I embrace my inner snow monkey. Jared: When we head out to the garden. Although it’s filled with drink botanicals – ingredients for making gin, liqueurs and cocktails – it now also has chickens and quail. Most evenings we settle in for a film or vintage television program. Beyond that, we don’t really have any desire to switch off. We love what we do. We’re happy to devote every waking hour to it, and to sleep six hours a night on average to do more of it. What are the best and worst things about working together? Anistatia: I always dreamt of finding a best friend/ partner/lover/husband with whom I could share both personal and professional experiences. Jared walked in the door one day and I realised I had found perfection. Jared: The best is getting to spend every working day with my partner and best friend. I think we went the first seven years or so without spending a night apart. The worst? Like anyone else in the world, we’d rather be on a beach somewhere with a bartender bringing us another round of umbrella drinks – for at least a week or two.
THE BAR OWNERS: Chris Edwardes and Amanda Blanch started working together in 2000 when they opened Blanch House in Brighton, followed by the Hanbury Club, also in Brighton in 2007. After picking up numerous awards including Best Hotel Bar in the country five times and Best Cocktail Offering, they opened their bar Hidden, in Ibiza in 2012. What came first, your professional or personal relationship? Chris: Our personal relationship came first, although we met in a bar we both frequented because it was run by our mutual friend Dick Bradsell. What drove you both to drink? Chris: I’d been working in the business for 20 years when we met and was running the bar at The Groucho Club, so I guess you could say I drove Amanda to drink. How do you complement each other in work? Amanda: At Hidden it is a real team effort and it’s by no means all glamour. We are a great double act when we are out front but we also have to clean the loos and wash the pots. What qualities do you each bring to the business? Chris: Bartending/cocktails, man management, event management both in and outside Hidden, bookkeeping. Amanda: Design, social media, event management (both in Hidden and at other venues), cooking. Both: The perfect hosts. Who’s the boss? Chris: She is. Do you manage to separate work from home? Amanda: We live in Hidden so work is home but we are well-rehearsed in switching from work to rest and play. When do you switch off? Amanda: Only when sleeping. Chris has the switch in his pocket and is able to turn it off and on at his leisure. What are the best and worst things about working together? Chris: We love each other and we love each other’s company. We have our own tasks within the business that enable us to have our own personal space when necessary. On the odd occasion when we do fall out with each other, we have become very adept at dealing with it and we have never fallen out about business as our ideas always complement each others. www.hidden-bar.com
www.mixellany.com
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Photography: addie chinn
IN-spire
TONY CONIGLIARO
IN-spire
DRINKS VISIONARY, ARTIST, ROMANTIC, FLAVORIST – TONY CONIGLIARO IS ALL THESE THINGS AND MUCH, MORE MORE. HE’S CURIOUS, INVENTIVE AND GEEKY (IN A GOOD WAY) – EVEN HESTON BLUMENTHAL CALLS HIM REVOLUTIONARY. DESCRIBED BY BAR TENDING LEGEND DICK BRADSELL AS ‘SOMEONE WHO FINDS IT EASY TO DO SOMETHING EXCELLENT’, TONY’S SCIENTIFIC APPROACH TO CREATING COCKTAILS BEGINS IN HIS DRINKS FACTORY IN ISLINGTON AND EVOLVES IN A JOURNEY OF ADVENTURE AND DISCOVERY. If you’re in Paris try his libations at Bar Le Coq (www.barlecoq.com) and in London there’s the Zetter Townhouse Cocktail Lounge (www.zettertownhouse.com), the Grain Store (www.grainstore.com), and his award-winning bar 69 Colebrooke Row, which celebrates its fifth anniversary in June. Check the website for an array of exciting plans and projects leading up to the big bash. (www.69colebrookerow.com). And if you fancy trying out Tony’s creations for yourself or want to find out more about the inspiration behind the cocktails, add his award-winning book Drinks: Unravelling the mysteries of flavour and aroma in drink to your collection now.
Journey The walk to Drink Factory in the morning is always exciting and makes me excited about the day ahead.
Historical figure Winston Churchill: eccentric, strong, weak, tough, subtle, humorous, persistant.
Building AT&T building in New York – I find it just hilarious that Philip Johnson convinced them to make it.
Musician Too many to mention but Michael Nyman will do to start.
Designer Again, too many to mention but I’ll start with Susanna Cook, from Allies Design Studio. (www.alliesdesign.com)
Retreat Why bother?
Inspiring quote “Whilst on the burning ship, I laugh at those on the shore laughing at me.” I forget who said it but it’s always stuck.
Shop
Style icon
Comme des Garçons in Tokyo. Designer Rei Kawakubo just game-changed everything with that one!
Serpico. Enough said.
Piece of technology
Anything made with passion.
The micro-chip in my coffee machine that knows the exact measurement of coffee I like every morning. I feel like it knows me.
Film
Person
Blade Runner, you always see something new every time you watch it.
They know who they are.
Food
Artist Cy Twombly is a genius. I could look at his stuff for hours and often do.
View Sunrise or sunset… anywhere.
Possession A skull ring I bought from Crazy Pig Designs many years ago. (www.crazypigdesigns.com). Drinks: Unravelling the mysteries of flavour and aroma in drink by Tony Conigliaro, published by Ebury Press is available at all major bookshops.
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IN-the spotlight
T H E
E S T E S ’
Keeping it in the family As founder of Cafe Pacifico and La Perla restaurantbars, official tequila ambassador to Europe and a partner in Ocho Tequila, it’s fair to say that Tomas Estes has made the spirit of agave his business. His son Jesse and nephew James have got in on the act too, with Jesse joining him in the Pacifico Group and working as a brand representative for Ocho in the UK and Europe and James making waves as a bartender. We caught up with them to talk families, tequila and who makes the best Margarita. How many members of the Estes family work in drinks/hospitality? Tomas: Currently five: myself, three of my sons (Tom in California wine country, Jesse in London, Luke in San Francisco) and nephew James in Dubai. Do drinks and family mix well? Tomas: Yeah, very well. It’s a lively, lucrative profession, or culture with lots of opportunities for personal growth. When we get together for family events, making drinks and enjoying them is a lot of fun. We share our ideas and energy and move forward together. Jesse: Sure! Used in moderation I think that alcohol can heighten experiences and bring people together. Obviously our family reunions will generally always include tequila and wine. Tomas, did you want the boys to follow you into the business? I’m pleased they have because I think they’re achieving a lot and enjoying it. My biggest wish for them is to be in an activity which they grow from and enjoy. Jesse, did you always want to work with your dad or were you drawn into it? I guess I was drawn into it to a large extent. Restaurants
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Tomas
and bars are what I’ve always known, but I can’t imagine a more fun, stimulating, and exciting industry to be in. James, what was it like working with your uncle? It was great. I started as a barback in my uncle’s place which helped me learn the basics of bartending, then I moved up to bartender and I fell in love with the job and became very close to the people I was working with. I quickly discovered that the passion in the bar industry is vibrant and very intoxicating (no pun intended). Jesse and James, is it/was it hard for you working with other staff members because of your relationship to the boss? Jesse: I have to preface my answer by saying that many of the managers in our group have been working for the company longer than I’ve been alive, or since I was very young. So I don’t think of the staff members so much as co-workers; more as family members. They have all been very accepting and supportive of me joining the company and I hope they are happy to have some ‘young blood’ on the team. James: Not at all. In fact, most of the staff (aside from the managers) didn’t know I was the boss’s nephew until much later after I started. I was there to learn from everyone, and everyone I worked with I grew very close to. Tomas and Jesse, you work closely with the Camarena family with Ocho Tequila. Is the family side of the distillery something that appeals? Tomas: The family side of working with the Camarenas is essential to the spirit of what Ocho is about, which is pride in the product and caring deeply about it, which is essentially an act of love. Jesse: Family is central to our business – as I have stated before, many of our employees, past and present, have made it into our now large, extended family. The Camarena’s distillery is run in a similar way to our business, with passion, care, attention
IN-the spotlight
to detail, and above all else, love. All of which I think have to do with it being a family company.
What’s the best thing about being an Estes in the drinks industry?
Tequila is very honest with plenty of heart, soul and spirit, much like the best families. Is this a characteristic that draws you all to tequila?
Tomas: That, perhaps, singly and together we make a difference or an impact in the industry. Jesse: Being my father’s son can have its perks in this industry. I know that doors were likely opened to me in some cases because of my last name and I am indefinitely grateful for all the help along the way. I try to give back by helping others out within the industry as much as possible. I’ve found the bar community to be very high in camaraderie and solidarity, which is one of the many wonderful things about working in this industry. James: For me, having an instant connection to a network of likeminded individuals is a good thing. When I moved back to London and began working in bars I was very amazed at how many people knew my uncle. And I think having ‘Estes’ on my CV helped a lot when I began applying for jobs outside of the Pacifico Group.
Tomas: It’s good that you see tequila in this way. It is this that attracts me to Mexico. Tequila and Mexico in image and feeling are one and the same, and I feel this attraction to both of them. Jesse: Yes, I do believe this spirit embodies the heart and soul of Mexico, and for that reason it is honest and has integrity, as you have said. I find that tequila brings people together. As my father says, it helps you get ‘into the experience’ rather than out of it. James: I probably wouldn’t have as much love for tequila as I do now if it weren’t for my uncle, so to answer your question, yes. I remember tagging along with my uncle to Mexico before Ocho came to fruition. It was very much a family time, but it was also my first proper spirits education as well. It took me a while to get used to the concept of sipping tequila especially, but the more I tasted and learned the more I began to appreciate and fall in love with this unique spirit and the culture and history that goes with it.
Jesse
What have you learnt from each other? Tomas: Dealing with the younger members of the family gives me new and contemporary ideas that come from their world or milieu. Besides learning, I get a lot of enthusiasm and energy from them, which to me is of the upmost value. Jesse: Although many people may not know this I am naturally very introverted. I’ve learned to be more outgoing and extroverted from James who I look up to for being able to speak his mind even when his opinions may be controversial. From my father I’ve learned how to live a good life; with integrity, an open mind, and without fear. It doesn’t mean I’ve adopted those qualities yet, but he has provided the example, or the lesson. James: From my uncle, I have learned many things about tequila of course, but he has also taught me a lot about life, values and fairness. From my cousin, I have learned many things about working behind the bar, cocktails and the spirit industry in general.
James
What are family gatherings like? Who makes the drinks? Jesse: Usually James or I. Both of my father’s brothers have also worked behind the stick (at Cafe Pacifico Amsterdam, in the late ‘70s and early ‘80s), and two of my brothers are also bartenders. So there is no shortage of ‘cocktail shakers’ at our reunions! But mostly at family gatherings we will open a good bottle of wine to enjoy together. Who makes the best Margarita? Tomas: That depends on the occasion. Have you all worked behind the same bar at the same time? Tomas: We haven’t yet, but it sounds like a lot of fun! Look out for El Nivel, Tomas and Jesse’s new venue specialising in rare and unique agave spirits and fine Mexican cuisine opening in April 2014. Top floor, 28 Maiden Lane, London, WC2E 7JS. www.cafepacifico-laperla.com; www.ochotequila.com
The Cocktail Lovers - 21
IN-the spotlight
The Club at The Ivy, opened 2008
The Arts Club, established 1863 What they say: “This Club is instituted for the purpose of facilitating the social intercourse of those connected with, or interested in Art, Literature or Science.”
What they say: “Designer Martin Brudnizki has created a fresh and imaginative Art Deco oasis in the heart of the West End.” What we say: You bet he has, in fact we’d go as far as saying he’s gone and realised a stream-lined, luxxed-up version of The Ivy restaurant below. While membership is exclusive, once you enter the former flower shop entrance the mood is anything but. Chic yet comfortable, each of the three floors feature specially-commissioned artworks from the likes of Peter Blake, Sam Taylor-Johnson and Tracey Emin. Features include a restaurant, smoking terrace with heated stone seats, concierge service and extensive events programme. Bars: Two: The Piano Bar, and the Loft bar which are presided over by Cas Oh.
What we say: Talk about impressive, in the course of its existence The Arts Club has welcomed the likes of Dickens, Liszt, Sickert, Whistler and Rodin through its doors. These days it’s owned by a team headed by Arjun Waney (aka Mr Zuma and Roka), and has artist Sir Peter Blake, fashion designer Stella McCartney and actress Gwyneth Paltrow Martin amongst its Advisory Board. The facilities include myriad rooms to work, rest and/or play in, plus a conservatory and garden. Bars: Four: one in the more formal Brasserie on the ground floor, another in the nightclub, the bustling Library Bar on the first floor and the intimate Kyubi bar in the Japanese restaturant. Who’s in? Arty rock and rollers. What’s the damage? Over 30s £1,500, £2,000 joining fee; under 30s £750, £750 joining fee. 40 Dover Street, London, W1S 4NP. T: 020 7499 8581. www.theartsclub.co.uk
Who’s in? Lots of celebs, fashiony-types, politicans. What’s the damage? Membership details and cost upon application. 1-5 West Street, London, WC2H 9NQ. T: 020 7557 6095. www.the-ivy.co.uk
Century, opened 2001 What they say: “The epitome of cool elegance, the five floors now house a magnificent mixture of bars, restaurants, business spaces and the largest private roof terrace in Soho.” What we say: It’s had a bit of an identity crisis over the past couple of years but now it’s back in business. Occupying five floors (15,000 sq. ft.) the facilities include a cinema/screening room; performance stage, private dining room and events space. Bars: Three: The Tap Room; the fabulous speakeasystyle Liquor Parlour and the rooftop bar, all given a new lease of life by Andreas Tsanos and his team. Who’s in? A healthy mix of young and grown up mixed media types. What’s the damage? £650; under 30s £300. 61-63 Shaftesbury Avenue, London, W1D 6LQ. T: 020 7534 3080. www.centuryclub.co.uk
The Cocktail Lovers - 23
IN-the spotlight
Home House, opened 1998
lush Home House does exactly what the clever Countess intended. Grand but relaxed, elegant but always up for a party this exclusive club was recently awarded ‘Cool Brands’ status and is set in three interconnecting Georgian townhouses, creating a real sense of home-from-home. The facilities take in a warren of fine rooms for working, relaxing, entertaining – the choice is yours, as well as a garden, gym, spa, night club and 20 bedrooms and suites, plus one of the best events calendars around. Bars: Four: the Drawing Room Bar; Bison Bar; House Bar (designed by Zaha Hadid with decor by the Candy brothers), and the Vestibule Bar.
What they say: “London’s most exclusive private members’ club, fusing 18th century splendour with 21st century style.” What we say: And then some. Originally commissioned as a sophisticated ‘Pavilion’ for entertainment and enjoyment by Elizabeth, Countess of Home in 1776, the deliciously
Who’s in? Fun-loving lords and ladies. What’s the damage? Full individual (35+) £1,840, joining fee £1,840; full individual (under 35) £1,275, joining fee £1,275; Social (restricted access, no access to gym) £840. 20 Portman Square, London, W1H 6LW. T: 020 7670 2000. www.homehouse.co.uk
Milk & Honey, opened 2002
Record Club, opened 2013
What they say: “Milk & Honey remains dedicated to bringing unrivalled drinks quality and service to a discerning crowd of grown-ups.”
What they say: “Membership at Record Club is not designed to be financially exclusive, the club is focused on ensuring a relaxed but happening vibe with a carefully elected member base.”
What we say: That’s no lie, M&H has always been all about the drinks, that and creating the perfect environment to enjoy them in. One of the first London venues to fully embrace the 1930s speakeasy style, each of the three floors is accented with vintage bar paraphernalia, jazz/swing soundtracks and intimate booths. Cracking cocktails are a given, extras include The Soho Cocktail Club on the first Tuesday of each month. Bars: Three: one on each floor. Who’s in? One of the most obliging clubs offering nonmembers entry before 11pm (by reservation). Membership: One-off registration fee: £50; International member (for entry to all venues): £400. 61 Poland Street, London, W1F 7NU. T: 020 7065 6800. www.mlkhny.com
What we say: One of the cool new neighbourhood clubs on the circuit, this was launched in November last year to be a rock ‘n’ roll version of Soho House. It’s something of a haven from the craziness of Camden Town during the day and plays host to a varied selection of members’ events including comedy, piano recitals, quizzes etc., at night. Bars: One. Who’s in? Roger Taylor (Queen), Chas Smash (Madness), comedian Rob Brydon and actor Sean Bean are on the committee and member’s take in musicians and music lovers. What’s the damage? £200 + VAT, £20 subscription fee. 18 Kentish Town Road, London, NW1 9NX. T: 020 7284 2131. www.camdenrecordclub.com
The Hospital Club, opened 2004 What they say: “We are a home from home; a place for meeting, working, thinking, creating, learning, playing, drinking, eating, relaxing. We’re a place of creativity, inspiration, stimulation and excitement.” What we say: Like an arty, very smart, well-equipped playground for media types. It’s huge – 60,000 sq. ft. of prime creative space in a former hospital, taking in a TV studio, music studio, gallery, screening room, private dining, meeting rooms, loft lounge, pool room and restaurant. As for the events, there’s never a dull moment with comedy nights, mixology classes, networking drinks and Business @Breakfast. Bars: Two: a main lounge and the Martini Lounge offering breathtaking views of London’s skyline. Who’s in? Largely music, art and advertising folk. What’s the damage? Membership fee £775, joining fee £250; under 30s membership fee £425; under 27s membership fee £325. 24 Endell Street, London, WC2H 9HQ. T: 020 7170 9137. www.thehospitalclub.com 24 - The Cocktail Lovers
IN-the spotlight
Make 2014 the year you fall in love with a quality vodka. It’s a funny old thing is vodka. Ask most discerning drinkers and they’ll tell you that they never touch the stuff; it’s bland they say sniffily as they reach for their botanically-enhanced gin. But vodka is having the last laugh. Check the trend reports for the best-selling spirits in the world and there it is sitting proudly at the top of the list. (That’s for consumption in bars as well as the tipple of choice for drinking at home just in case you’re wondering…) Yes, boutique gins are sexy and bang-ontrend, sure, cognacs and whiskies are dark and mysterious, but the fact is, vodka sells. In very impressive quantities. In many ways the cool, clear liquid is the kind of guest you’d want to have at your party. Thanks to its chameleon-like characteristics it integrates and plays nicely with anything you throw at it. Vegetable and fruit juices, tonic and soda water, pretty much every other spirit category – heck, you can even use it as a base for infusing herbs and spices. Which is vodka’s greatest strength and also its biggest weakness. It’s why people claim the spirit doesn’t have any real character or personality of its own. They do have a point. The fact that vodka is such a clean spirit, multi-distilled at very high temperatures to strip out any impurities, means that by its very nature it’s pretty much devoid of any distinct aroma, colour or palate. That’s great news for bartenders who need a neutral, high-strength, alcohol-based canvas on which to build their colourful and inventive cocktails. Not so much for drinkers who are looking for something more interesting and more complex to sip. Or so you might think. Russian and Polish drinkers wouldn’t dream of anything coming between them and their vodka or ‘little water’ to give it its Slavic translation. Not even ice. Mind you, they drink theirs in a hardcore fashion. Who needs namby-pamby sipping when you can get the full effect of the high alcohol content in one satisfying shot? But just like gin has gained renewed respect amongst the spirit cognoscenti, vodka is also shrugging off the bland tag with a growing number of super-premium and boutique brands specially created for sipping.
Quintessentially Vodka is a case in point. “It’s made from the finest organic wheat and English water,” says Fabrice Limon, Managing Director of the glamorous liquid division of Quintessentially, the lifestyle concierge company. “It’s been created to re-engage vodka lovers with the ideals of sipping and savouring in mind. Following the recent success of artisanal gins, the consumer now understands how a smaller, premium production focusing on craftsmanship can highlight a depth of flavour and a standout character – a far cry from mass-produced aggressive vodkas – that can be enjoyed on its own like a cognac or whisky.” Other premium brands like Belvedere, Snow Queen, Ketel One, Vestal and Beluga are proof that vodka can be smooth, bright and sophisticated, and unlike their Barbie-esque counterparts that you can mould into any profile you want, these have their own distinct character and superior taste. WHAT IS VODKA? At its simplest, vodka is a distillate made with water and ethanol. If you want to get geeky, it’s derived from a starch of agricultural origin – commonly wheat, rye, barley, corn, potatoes, quinoa and molasses but also grapes and even milk! It’s distilled to least 96% alcohol by volume (abv) several times for smoothness and to extract impurities. And there’s the rub; in doing so the spirit can lose a lot of its personality and mouth feel. That’s all very well if you’re after something with more kick than character but not if you’re after a spirit to sip. Here’s why you pay more for the premium products. Manufacturers go the extra mile to rectify and filter their spirit to give it the required distinctiveness that spirit lovers are looking for. VODKAS TO SIP Knocking it back in one purposeful shot is one thing, sipping slowly neat or over ice is something different altogether. But cheap shots are not the only way to ruin the spirit. “I would say the most misguided ritual would be the habit of freezing vodka,” says Claire Smith, Head of Spirit Creation and Mixology at Belvedere Vodka. “Today, this is rarely needed since vodka is of such a good quality. Good quality vodka is best served chilled from the fridge. This allows the characteristics of the vodka to be expressed.” Take her lead and give your premium vodka the respect it deserves. For vodkas to sip, see over…
The Cocktail Lovers - 29
IN-focus
New discoveries says Mr G
Old favourites says Ms S
New films. New books. New plays. New places. New songs. New friends. New shoes. When you’re a child pretty much everything is new. Then you get older and the new gradually gets eased out by the routine, regular and reliable. Nothing wrong with that but do you remember that first moment when a certain scene in a film made you laugh till you could hardly breath? You may enjoy that scene again and again, but there won’t ever be that element of surprise. So I like to grab new experiences when and where I can. And that includes discovering new bars.
You don’t have to tell me – I know I’m boring. The truth is, I’m old enough not to give a four x what anyone thinks. As much as I love discovering the latest openings and checking out the newest buzz around town when it comes to frequenting bars purely for pleasure, I’m all for tried and tested favourites.
Of course new bars doesn’t just mean the latest openings. For some people arriving in a city for the first time that might mean exploring galleries or checking out shops. The thing I unashamedly can’t wait to do is pull up a bar stool, open up a menu and meet the people with the shakers and bar spoons. Whether good times or five-star there’s the opportunity for a different kind of idea or atmosphere or decor or sound, not to mention a different kind of drink. In the last year or so I’ve seen cocktails served under spotlights at Baba au Rum in Athens, been introduced to an extreme envy-inducing collection of cocktail memorabilia at Tales & Spirits in Amsterdam, experienced the sheer life affirming joy that is Employee’s Only on a Friday night in New York, relaxed in the laid-back Little Red Door in Paris and sipped from an exquisite antique Martini glass at Rum Trader in Berlin. They all delivered on the taste front too. Closer to home there’s a temptation to go with one of the familiar, admittedly fabulous, bars we’re fortunate enough to practically have on our doorstep. We’re equally lucky that there’s always another spot popping up on our refreshment radar. In recent weeks I’ve spent a couple of hours in Satan’s Whiskers sipping twisted classic cocktails to a hiphop soundtrack, sunk into a sumptuous sofa to sample elegant serves at Rosewood and enjoyed an introduction to the astoundingly creative menu making its debut at the revamped Century – marshmallows toasting around your own personal mini campfire anyone?
It gets tiring all this building yourself up for new experiences malarkey. I don’t mind doing it in what I laughingly call a ‘professional’ capacity; that’s part of the deal. Being chatty, occasionally jovial and attentive (ha!), thumbing through the menu, noting what’s on the back bar and who’s moved from where to make up the team – it’s fun, it’s exciting but boy is it exhausting. Maybe it’s an age thing but when it’s my turn to choose where I want to go rather than where I feel I should go, I’ve got my list of go-tos that work like a charm every time. The word ‘familiarity’ is often bandied around like it’s something to be ashamed of. In fact, in the right circumstances it can be a very beautiful thing. Take the issue of kicking back and unwinding for instance. You can’t ever be truly comfortable in a place you don’t know can you? Don’t tell me you can really relax when you’re busily checking out the surroundings or trying to figure out where the loos are without looking like you don’t belong. Er, I don’t think so. To my mind that privilege comes with the time invested in getting to know how a place ticks. I positively yearn for the reassurance that comes from knowing what awaits me when I get to my favourite haunts. Mind you, that doesn’t mean I have the same kind of experience each time I visit, or that I want the same experience for that matter. I’m just happy to go along with the mood. Different crowds equals a different vibe – it’s the DNA of the place that excites me.
I may not be able to relive the moment I first saw a Marx Brothers film or heard the first new David Bowie song in a decade but I can keep hurling myself at new libation sensations.
What this old-fogey wants when she goes out is somewhere that feels like walking into a gigantic hug, somewhere that feels like home. Which is why I’m guessing Artesian at The Langham has managed to hold on to the coveted World’s Best Bar title in the World’s 50 Best Bars awards. Whenever you go, whoever you turn up with, you’re guaranteed just the kind of evening you’re looking for and you can’t possibly wish for more than that.
Mr G’s top five new discoveries
Ms S’s top five old favourites
Baba au Rum, Kleitiou 6, P.C, 105 60, Athens. babaaurum.com
Artesian at The Langham, 1c Portland Place, London, W1B 1JA. www.artesian-bar.co.uk
Employee’s Only, 510 Hudson Street, New York, NY 10014, USA. www.employeesonlynyc.com
The Beaufort Bar, The Savoy, Strand, London, WC2R 0EU. www.fairmont.com/savoy-london
Satan’s Whiskers, 343 Cambridge Heath Road, London, E2 9LJ. www.facebook.com/satanswhiskers
Blind Pig at The Social Eating House, 58-59 Poland Street, London, W1F 7NR. www.socialeatinghouse.com
Rosewood Hotel, 252 High Holborn, London, WC1V 7EN. www.rosewoodhotels.com
Callooh Callay, 65 Rivington Street, London, EC2A 3AY. www.calloohcallaybar.com
Century, 61-63 Shaftesbury Avenue, London, W1D 6LQ. www.centuryclub.co.uk
Opium Cocktail Bar & Dim Sum Parlour, 15-16 Gerrard Street, London, W1D 6JA. www.opiumchinatown.com
The Cocktail Lovers - 33
There comes a point in every bartender’s career when they have to make the decision: to enter competitions or not to enter competitions. Sounds simple, but trust us, being a whizz behind the bar doesn’t mean you can cut it in a comp. 34 - The Cocktail Lovers
Illustration: nick schon
IN-focus
IN-focus
To be in with any kind of chance of winning one of the increasing number of contests around is much more than throwing a few ingredients together and having good chat. The hopefuls have to demonstrate they know how to complement and contrast flavours as well as display their product knowledge, story-telling, presentation and artistry skills. All this and producing one, usually two drinks that show off the product in question to best effect. Did we also mention they have to do this against the clock? Like live television, you only get one shot and every mistake, every missed opportunity, counts. “There are good bartenders and good competition winners and they’re not always the same thing,” says Sebastian Hamilton-Mudge, Global Brand Ambassador for Beefeater Gin. He should know. A good chunk of his 2013 was spent travelling around the world judging the international rounds of the Beefeater 24 Global Final. We’re in a hotel lobby in Frankfurt the morning after the night of the German heats. Next on our itinerary is Zurich, where the Swiss contingent get their turn to impress the following day. It’s a big deal for those taking part and also for Beefeater. “We get bartenders playing around with our products, tasting them, trying them and talking about them.” The brand also gets an ambassador for the year – someone who champions and promotes their products on a local level and internationally as well. It seems to be working for both parties. Consider this: three years ago when the competition started, only four countries participated. In 2013 that number had swelled to 27. “Local markets have seen the results and they want to be part of it,” explains Hamilton-Mudge. Hence why he and fellow Beefeater Global Brand Ambassador Tim Stones clocked up thousands of miles between them during an Air Mile-tastic six week period, checking out the bar tending talent everywhere from Eastern, Southern and Western Europe to as far west as Bogota in Colombia and Vancouver. The winner from each market was flown to London for the grand final, a three-day shebang that took in a tour of London’s fanciest bars, a visit to the Beefeater Distillery and the competition itself. Jason Williams of The Rook in Sydney may have taken the top prize but all 27 gained from the experience. Beefeater is not the only one investing in its future with elaborate global competitions. Most of the big drinks brands are in on the act too. They’re a good way to engage with emerging markets as well as gaining maximum exposure for the product. But what’s in it for the competitors? The answer is, plenty. “They’re good for bringing bartenders together, sharing ideas and pushing individuals forward,” says Hamilton-Mudge. He’s right of course but travel is a major sweetener too. What’s not to like about an all-expenses paid trip, complete with moneycan’t-buy experiences to Mauritius (Pink Pigeon rum); Puerto Rica (Bacardi rum); Ibiza (Gin Mare); Jamaica (Appleton rum), and in the case of Diageo and its World
Class Global Final last year, a five night luxury cruise taking in Nice, Ibiza, St. Tropez, and Barcelona? And that’s just for the finalists. The overall winner generally spends the rest of the year being whisked around the world for trade shows, events and awards ceremonies. Sometimes the rewards are financial. Take Angostura for example. Not only do its finalists get a five night trip to Trinidad and the opportunity to take part in the worldfamous carnival (with elaborate costumes provided), the winner also gets a nice fat cheque for $10,000 US. But for the ambitious bartender, the prestige of taking the top prize is worth even more. “Winning the Angostura Global Challenge 2013 has been a life-changing experience. From visiting different parts of the world, guest bar tending on different continents to gaining a greater exposure of the drinking culture worldwide,” says Daniyel Jones, last year’s winner. “Being the first Caribbean bartender to have won this competition, I am tremendously grateful for the opportunities granted and the lessons learnt. The Caribbean is a melting pot of flavours, worthy of much exploration and exposure and being awarded the title of Angostura Global Brand Ambassador, I have been given the opportunity to do this.” Tim Philips, World Class Global Finals winner 2012 agrees. “Winning World Class absolutely changed my life for the better,” he says. “Professionally it has given my name a bit of street cred, and personally it has justified my reason for staying in this industry. The travel is definitely something I’ll miss about not being the winner anymore.” But it’s not all bad. Since picking up the trophy, Tim now has his own bar, Bulletin Place, in Melbourne. Back to Beefeater and last year’s winner Nathan O’Neill. “It was a huge privilege to be chosen as the winner, and to have the opportunity to be recognised in a competition put together by such an iconic brand as Beefeater was an honour,” he reminisces. “During the year I was lucky enough to relocate from Belfast to London and begin my new career at Milk & Honey. The publicity I received was fantastic, it taught me personally about how to prepare, present and talk to the media, the importance of slowing my accent down and meeting deadlines with interviews and publications,” confirms O’Neill. He goes on: “Personally and professionally the competition helped me to develop as a person enormously, the way you present yourself, my confidence to have self belief and a further drive to constantly keep pushing myself and progressing further was only added to. I can’t be more thankful for the opportunities and the people I have met throughout the year – the only aspect I wish I could change was the fact the year had to end.” The training has obviously paid off. At the time of writing Nathan had just won the London leg of the World Class 2014 competition. More travel, more life changing opportunites, more exposure? Watch this space to follow his journey.
The Cocktail Lovers - 35
IN-dulge
Sitting pretty
Sit back and relax or perch and pose? Take your pick from our favourite bar stools
FOR NUMBER OBSESSIVES: Clever, creative and very, very cool these precious rests are just the ticket for aspiring mathematicians. ‘Six’, ‘Seven’ and ‘Eight’ bar stools, made to order from approx. £550 each, Svilen Gamolov. www.gamolovdesign.com
STATING YOUR CLAIM ON THE EVENING: Sit back, settle down and give that cocktail the contemplation it deserves. Jacobsen Style Swan Bar Stool, £628, Beautiful Modern Thing. www.beautifulmodernthing.com
36 - The Cocktail Lovers
FOR BEING BRIGHT AND BEAUTIFUL: Add some colour to your home bar with these sleek seats in translucent PMMA plastic. PAM bar stool, from £354 each, Ligne Roset. www.ligne-roset.co.uk
IN-dulge FOR HEALTH-CONSCIOUS INDUSTRIALISTS:
FOR DINER STYLE:
Stand out from the crowd with this eye-catching design featuring fixed pedals and leather cushion.
Relive those ‘Happy Days’ in a comfy retro stool with a hand-finished back rest.
Pedal Bar Stool, £195, Andrew Martin, Luxdeco. www.luxdeco.com
Manhattan Classic Retro Swivel Stool (30” or 28” heights), £350, Cola Red at John Lewis. www.johnlewis.com
FOR FUN AT COCKTAIL O’CLOCK:
FOR SPACE SAVERS:
Enjoy your cocktail on a stool in the iconic shape of a Martini glass with an olive in the supporting role.
This transparent, single mould ‘ghost’ chair is just the ticket for compact modern homes.
Manhattan stool, approx £400, Itamari Harari at B-LINE. www.b-line.it
Kartell One More High Stool, £209, Phillipe Starck at Made In Design. www.madeindesign.co.uk
FOR DESIGN DISCIPLES: Based on the first industrial manufactured plastic chair by Charles Eames in 1948 this design is looking as fresh as ever. DSW Fibreglass Barstool with Swivel, £204, Charles Eames. www.swiveluk.com
FOR A MODERNIST TAKE ON BAROQUE: FOR OLD-SCHOOL CHARM: Just the right level of shabby to be seriously desirable and extremely chic. Aged Wood Extra Tall Iron Bar Stool, £145, Rockett St. George. www.rockettstgeorge.co.uk
Fusing classic and contemporary style, this design can be adapted to suit your taste. Violet Bar Stool Baroque, £445, Sweetpea & Willow. www.sweetpeaandwillow.com
The Cocktail Lovers - 37
IN-style
38 - The Cocktail Lovers
IN-style
Get the drinks in at
The
KINGS Head To the uninitiated, The King’s Head looks like just another dilapidated pub in that curious mix of the down-at-heel and downright funky London borough that is Dalston. To those in on the secret though, it’s the hottest members’ club in town. There’s a reason for that. Behind the dark shuttered windows and seemingly boarded up exterior is a glorious labyrinthine space where East End creativity meets West End chic.
Bitters, Angostura orange bitters, a little brown sugar and a splash of soda water served in a balloon glass, like the club it will surprise and delight. For membership details, call T: 020 7729 9419. www.thekingshead-london.com
How the old locals would have laughed at the thought of the young and young-at-heart creatives who pay the £270 membership for the pleasure of sitting in the former Irish boozer. While they’d probably recognise the shape of the brass-railed central bar and cosy red velvet booths in the main room, they wouldn’t have a clue what to make of the glorious mash-up of textures, textiles, patterns and wildlife that now adorn the space. Yes wildlife, and we don’t mean the arty crowd who make up the clientele. The Butterfly Room featured on our cover is just a taster of the unexpected visual delights in store – each of the four floors is a lesson in confident, very ingenious style. Chill out in the main Bar on the ground floor, saunter up to the airy Drawing Room one storey above, make your way to the very top floor for the secret rooms for entertaining and being entertained or head down to the basement for the disco-tastic nightclub – each is bespoke in design and mood. Wherever you choose to spend your time, the welcome from Rebecca Bowser who greets you at the door plays a huge part in the overall experience. As do the cocktails. Don’t go expecting anything as conventional as a menu, instead Kamil Wojtasik and Helgi ‘Belgi’ Gudjonsson will mix you up something tailored to your palate for you to enjoy at the bar or any of the rooms that take your fancy. If you’re stuck for ideas, ask Kamil for his Peaty Old-Fashioned (pictured), a blend of Lagavulin 16 year-old, Peychaud
STREETS AHEAD: Helgi wears Whitford blue linen ‘Clifford’ jacket, £520, and matching flat front belt loop linen trousers, £190, both by Favourbrook; light blue stripe shirt, £145, Budd Shirtmakers; lilac tie, £90, Penrose London, available at The Clerkenwell Collection; baby blue ‘Lancaster’ suede brogues, £115, J. Shoes. Rebecca wears ‘Scarlet’ aqua dress, £450, Goat, available at Fenwick; ‘Doppio’ headpiece, £470, Awon Golding; ‘Torela’ mint satin jewel detailed shoes, £120, Ted Baker. Kamil wears St. Ives pink linen ‘Clifford’ jacket, £590, and matching flat front belt loop linen trousers, £240, both by Favourbrook; cream tailored-fit poplin shirt, £115, Budd Shirtmakers; lilac striped tie, £85, Bespoke HQ, available at The Clerkenwell Collection; purple silk pocket square, £45, Budd Shirtmakers; brown leather brogues, £115, Anatomica & Co.
The Cocktail Lovers - 39
IN-style
BRIGHT SPARKS: Kamil wears ocean blue suit, £2,040, Kashual Niraula; blue shirt, £69, Paul Costelloe; pink and blue floral pocket square, Penrose London available at The Clerkenwell Collection; pink socks £10, Sharp & Dapper; blue suede slip-on shoes £120, Carlo Pazolini. Rebecca wears hot pink ‘Oxford’ shift dress, £350, Fleur b; ‘Alexandria’ necklace, £795, Jolita; ‘Maceey’ orange patent cut-out peep-toe stilettos, £120, Ted Baker. Helgi wears pink blazer, £260, pink shirt, £69, both Paul Costelloe; papaya v-neck sweater, £129, John Smedley, available at Fenwick.
The Cocktail Lovers - 41
IN-style
IN THE PINK:
STOCKIST DETAILS:
Helgi wears Pink velvet jacket, £550; limitededition Liberty print pink floral shirt, £180, Bespoke HQ; pink/blue floral pocket square, £45, Penrose London, all available at The Clerkenwell Collection.
Anatomic&Co www.anatomicshoes.com
Photography: Johnnie Pakington Stylist’s assistant: Lauryn Tomlinson
Antony Morato www.uk.morato.it Awon Golding www.awongolding.com Budd Shirtmakers, 3 Piccadilly Arcade, London, SW1Y 6NH. www.buddshirts.co.uk Caramel Jones www.carameljones.com Carlo Pazolini www.carlopazolini.com Favourbrook, 55 Jermyn Street, London, SW1Y 6LX. www.favourbrook.com Fleur b, 21 Duke Street, London, London, W1U 1DJ. www.fleurb.co.uk Fenwick, 63 New Bond Street, London, W1A 1RQ. www.fenwick.co.uk J Shoes www.jshoes.com Jolita www.jolitajewellery.com Ted Baker shoes www.tedbaker.com The Clerkenwell Collection, 155 Farringdon Road, London, EC1R 3AD. www.theclerkenwellcollection.com Paul Costelloe www.paulcostelloeman.co.uk Sharp & Dapper www.sharpanddapper.com
42 - The Cocktail Lovers
IN-dependent spirits
Two’s Company
The Travelling Gin Co. is a concept that is both entirely modern and quaintly old-fashioned – two friends serving good-quality gin in simple cocktails from the back of their bike. Specialising in pop-ups and private parties and rapidly building up a loyal following, 2014 is set to be an even bigger year for founders Ed Godden and Joe Lewis as they introduce a new natural Colonial Tonic to complement Britain’s favourite spirit. By Lauryn Tomlinson
IN-dependent spirits
“The Travelling Gin Co. combines two loves for us as we’re both keen cyclists and gin drinkers. The concept came from a cycling trip Joe took from London to Amsterdam while he was at university. He rode around on an old 1948 postal bicycle and when he stopped off in the evening he would bring out a spirit optic he’d bought from eBay and attach some gin to it. As you can imagine, it was hugely popular with both his friends and the Dutch locals. When he came back we took the bike to a friend’s private exhibition view on Redchurch Street in east London, got another booking from that and the business has been growing ever since.” “At the beginning we wanted to focus on the classic gin and tonic. This was somewhat for practical reasons as we needed something that was easy to make on the move and could be easily transported in the basket. But we also thought this would give us an opportunity to focus on getting some top quality ingredients to create the best gin and tonics possible.” “We now enjoy creating a variety of cocktails and are looking forward to expanding even more. At this point we like to think we’ve mastered the G&T, so we design bespoke drinks depending on the event – we’ve even branched out into non gin-based cocktails on occasion! Due to our portable nature we can pop-up pretty much anywhere, licensing permitting of course, and we’ve been lucky enough to pitch the bikes and serve in great spaces like the Wellcome Collection Library in London and the Michelberger Hotel in Berlin, as well as markets and festivals.” “This year we’re really excited to be launching Colonial Tonic in collaboration with Ebeltoft Farm Brewery in Denmark. It uses a recipe from the British colonial era and contains all natural ingredients including quinine from the bark of the Cinchona tree. It’s currently only available from our Bicycle Bar but it will be in selected London stores and bars this year.” “Even in the two years we’ve been in the industry, we’ve noticed a huge increase in the number of gin distilleries on the market. Both large and small distilleries have multiplied at a rapid speed and each have their own unique process and flavour. In London alone there has been a wide range of start-ups – new infused spirits as well as interpretations of traditional London Dry Gins which are being reintroduced to the masses. With all this creativity and variety, having a Gordon’s and Schweppes seems a bit boring – people want to taste something new.”
“With so many great gin brands on the market, it’s very hard to choose just one favourite. Bathtub is definitely one – it works brilliantly in a Negroni with a clove-studded orange slice. Monkey 47 is also delicious, it may be slightly pricier but you can taste the quality and it makes a great special occasion drink in a G&T. We’re huge fans of the new London/Hamburg based Elephant Gin which gives 15% of its profits to African elephant conservation. It contains great apple, ginger and pine notes which opens up a wide range of cocktail opportunities.”
At this point we like to think we’ve mastered the G&T, so we design bespoke drinks depending on the event “We work together and we’re also very close friends. Joe is even going to be my best man when I get married this year! Working with a friend means there is a lot of honesty involved – you can be a lot more truthful than you could be with a colleague which can obviously be a good and a bad thing. But it does mean that when you’re out working, you’re actually spending time with your friend so it doesn’t feel so much like work.” The Travelling Gin Co. is available for private and corporate events. For further details see www.thetravellingginco.com To purchase Colonial Tonic, please contact colonialtonic@thetravellingginco.com
One for the road: THE CLOVE NEGRONI 50ml Bathtub Gin 50ml Campari 50ml Cinzano Rosso (or another red sweet vermouth) Orange slice 3-4 cloves Method: Add ingredients to a rocks glass filled with large ice cubes. Stir gently and then garnish with a thick orange slice studded with 3-4 cloves. (If too strong for your tastebuds, top with soda or sparkling water.)
The Cocktail Lovers - 47
IN-formed
MAINS & MARTINIS
RESTAURANTS WHERE THE COCK TAILS ARE AS GOOD AS THE FOOD
One for s Valentine’
Olympic Studios
The Vineyard Stockcross, Newbury, Berkshire, RG20 8JU. T: 01635 896520. www.the-vineyard.co.uk Who: Canny country folk and weary out-of-towners in search of a glamorous rural fix. What: Five-star luxury hotel with a first-class restaurant and exquisite tipples to match. Why: It has five AA Red Stars for the food, over 3,000 bottles of wine in the cellar, a corker of a cocktail matching menu and stunning rooms to sleep it all off in. When: You can make a special occasion of it but really, although it’s smart it doesn’t feel precious. Open for daily lunch, afternoon tea and dinner. Wear: It’s not vital but the room is so lovely it would be a shame not to dress up. Even just a little bit… Ms S says: Don’t feel intimidated by the wine thing, the team here go to great lengths to make you feel comfortable – such as helping you select something that won’t frighten the bank manager (there are three pages dedicated to wines under £30). But if you do want to splash the cash, you’ve got plenty of choices, with bottles going for up to £25,000. That’s if you want wine of course. We were here for the cocktail matching menu. It’s not officially available yet but just ask and David Coveney and his team will happily oblige – we’re campaigning for it to become a permanent fixture! Stay the night in one of 32 suites and 17
bedrooms, all named after iconic wines, then book yourself in for a treatment in the spa. My choice? The Vineyard Red Grape Pampering Body Wrap – who said wine isn’t good for you? Hot dish: Honestly? Choosing between the pressed confit foie gras, apple, quince or the handdived scallops, heritage beetroot and coriander is a toughie and hardly going to make anyone feel sorry for me but the melt-in-the-mouth texture of the scallops probably has the edge. Cool cocktail: David confidently matched each course with his own simple but clever creations. I liked the pairing of Calvados, ginger, thyme, apple juice and ginger beer that accompanied the fillet of Suffolk pork – like a flavoursome, fizzy apple sauce in a glass. Mr G says: Call ahead and request the intimate table in the raised, semiconcealed booth for a particularly romantic evening. Hot dish: Each of the five courses seemed to throw out a challenge to its successor as if to say “beat that”. And sure enough both the dishes and the paired cocktails kept raising the bar, but if I could only order one dish again it would have to be the deeply satisfying fillet of Suffolk pork, salsify, curly kale and sage. Cool cocktail: A Martini but not as we know it, Black Moth truffle vodka, Blackdown blanco vermouth and quince liqueur – luxurious in the extreme.
117-123 Church Road, London, SW13 9HL. T: 020 8912 5161. www.olympiccinema.co.uk Who: Well-heeled locals of mixed ages, from the nannies and students to the power professionals. What: Seasonally-driven comfort food. Why: When you want home-cooking without doing the job yourself. When: Breakfast for croissants and muffins baked in-house, lunch for fancier than average sandwiches and salads and evenings for dinner, before or after the films showing in the adjoining cinema. Open daily for all-day dining. Wear: It’s your call. Ms S says: The cinema upstairs with its comfy chairs and dinky cocktail tables is an added bonus to this friendly, welldesigned restaurant. Hot dish: Welsh lamb chops with green beans and anchovy butter – delicate and pink, just as they should be. Cool cocktail: Berry Shrub (Hendrick’s gin, berry shrub, Campari, lemon juice) – simple, elegant, refreshing – just like the venue itself. Mr G says: What’s not to love about enjoying a relaxed dinner and a cocktail or two, then only having to stroll for about 38 seconds to get to your cinema seat? Hot dish: Fill up with Old Spot pork belly, winter greens and glazed apples, then banish all thoughts of popcorn for the movie ahead. Cool cocktail: The Midnight Reviver (camomile gin, Cointreau, Lillet Blanc, lime, smoked absinthe) with just enough smoked absinthe to give it a pleasing depth.
IN-formed
100 Hoxton 100-102 Hoxton Street, London, N1 6SG. T: 020 7729 1444. www.100hoxton.com Who: Budget-conscious foodies. What: No frills, no fuss neighbourhood restaurant serving a fresh take on Asian fusion food and cocktails Why: The team have previous, hailing from popular food joints Nopi, Ottolenghi and Zilouf’s, they certainly know their stuff. When: Any time you’re in the mood for a flavour-fest. Open Mon-Fri lunch; TuesSun dinner; Sat-Sun brunch. Wear: Think laid-back Hoxton hipster although no-one really gives a hoot. Ms S says: Great food, terrific value, totally wonderful vibe, the average cost is £25 per head including drinks. No wonder it’s always busy. Go expecting it to be rammed and prepare to wait at the bar until a table becomes available, or simply order at the bar. Hot dish: Grilled bream in banana leaf served with cucumber and tamarind relish – fish just got a whole lot sexier. Cool cocktail: Jamaican Me Oriental (Appleton VX rum, pomegranate, lime, coriander and chilli) – come on, with a name like that for a menu like this, it’s a guaranteed hit. Mr G says: It feels like a local venue but even if it’s not your neighbourhood you’ll feel right at home such is its easy-going atmosphere. Hot dish: The pan-fried duck breast with mushroom, courgette kimchee and cashew beer butter was delicately cooked with a real depth of interesting flavours and sat extremely well with my Martini. Cool cocktail: Shizo & Lemongrass Martini (Plymouth gin, Noilly Prat, lemongrass syrup and shizo leaves). A slightly sweet Martini twisted with punchy shizo and the perfect accompaniment to the Asian flavours of my dish.
Beach Blanket Babylon 45 Ledbury Road, London, W11 2AA. T: 020 7229 2907. www.beachblanket.co.uk Who: Sophisticated Notting Hill residents, necking couples and those wanting a bit of glamour with their cocktails. What: British and American classics served in an intimate and luxurious dining room and cocktails by barmen who really know how to shake it. Why: Because the prices are reasonable, the cocktail list is extensive and they mix one of the best Pornstar Martinis this humble reviewer has ever imbibed. When: The twisty-turny lay out and multiple small dining rooms make this a perfect venue for private parties and intimate dates. Daily lunch and dinner. Wear: A much more laid-back vibe than the opulent decor would have you believe, smart and casual are equally welcome. The Cocktail Girl says: The twisty-turny layout of the venue really works to its advantage – every table feels like a private dining room and it maintains intimacy even on busy nights. The food is tasty and elegant. Hot dish: The crispy duck with honey glaze and jasmine rice was the perfect mix of sweet and savoury but it was the brownie with Amaretto sauce that stole the show. Cool cocktail: The Pornstar Martini was so well shaken it tasted like velvet. The Cocktail Guy says: A romantic setting with a very well stocked bar. Equally suitable for a few cocktails as a three-course dinner. Hot dish: The beer-battered fish and chips – a remarkably light, well executed version of a British classic. Cool cocktail: the Purple Blanket (blackberry purée, creme de mure and apple with blackberry vodka) – extremely fresh and very, very fruity.
Clutch Chicken 4 Ravenscroft Street, London E2, 7QG. T: 020 7729 4402. www.clutchchicken.com Who: Lucky locals and those in the know. What: Organic chicken every which way but boring. Why: Because there’s so much more to this mother-clucking bird than KFC, Chicken Cottage and Nandos. When: Sat and Sunday brunch and weekday evenings. Tip: go in a group so you can try more of the menu. Wear: Something loose so you can really chow down. Ms S says: Don’t be alarmed by the urban location, here’s where the humble chook gets the V.I.P. treatment. Try it served by the bucket, in Love Me Tenders, Wings by the Dozen and a Daily Rotisserie. Hot dish: A mash-up of Peppery buttermilk chicken, Clutch’s chicken gravy and Mother Hen stuffing. Oh go on then, add in a portion of Fabulously Fried Fries, I’ll be back on the diet tomorrow… Cool cocktail: The Sour Grouse (Famous Grouse whiskey, lemon, sugar, egg white and bitters) – what’s not to like about a Whisky Sour? Especially as it keeps the bird theme alive. Mr G says: Eating here is like having dinner with some really cool friends at their place, but friends who are also fantastic cooks and who love chicken as much as you do. They make rather fab cocktails (or ‘Clutchtails’ as they’re known here). Hot dish: The Happy Hens buckets, especially the peanut and chilli crust chicken, guaranteed to put a big, fat smile on your face. Cool cocktail: Cackling Goose Cosmo (Grey Goose vodka, triple sec, apricot jam, sugar syrup, cranberry juice, lime, topped with orange bitters). Fruity, rich and a really neat compliment to the spicier chicken dishes.
The Cocktail Lovers - 49
IN-formed
WORD UP... NEWS, VIEWS, REVIEWS AND HOW-TOS
HOW TO…
…buy Rum. By Ian Burrell How much should you expect to pay for a ‘good’ entry-level rum? “You should expect to pay £20-£30 for a good entry-level rum. This should guarantee that the rum will have an amazing array of flavours and character. Many of the high street supermarkets have increased their rum offerings in recent years so there are many to choose from.”
What are the key characteristics to look out for? “The first thing to remember is that age or colour does not equate to quality in any spirit. When looking at a rum label, look at its origins. Rums from Englishspeaking countries are generally heavier in body and texture. Rums from Spanishspeaking countries are medium-bodied. ‘Rhums’ from French-speaking countries are drier on the finish. But rums are so varied, it’s almost impossible to generalise.” How should you drink it? “The rule of thumb is that premium rums should be drunk straight or with ice but if you’re using it in a mixed drink then the better the rum the better the cocktail. If the rum is cask strength then a touch of water opens up the aromas of the rum. Lighter and younger rums are great in cocktails such as a Mojito, Daiquiri and rum mules (with ginger beer, bitters and lime).” What’s your favourite serve? A Daiquiri or Rum Manhattan Daiquiri
Rum Manhattan
50ml light rum
50ml premium aged rum
25ml fresh lime juice
25ml sweet vermouth
12.5ml sugar syrup
Dash of Angostura aromatic bitters
Shake ingredients over ice and pour into a cocktail glass. No garnish.
Garnish with a maraschino cherry Stir ingredients over ice in a mixing glass. Pour into a chilled cocktail glass and garnish with a maraschino cherry.
Ian Burrell is the Global Rum Ambassador and founder of RumFest and The Rum Experience www.rumexperience.com. Last year he ran the first Rum Experience University program, an intensive five day course in Spain leading to an officially recognised diploma. For details see www.rum-uni.com
50 - The Cocktail Lovers
ONE FOR THE DRINKS CABINET We’ve cleared space in the gin section of our cabinet for Boodles, a nifty non-citrus number that’s added an agreeable zest to our Martinis. The nine botanicals dance around in the glass beautifully, lingering to leave a creamy, nutmeg-y tinged finish. Housed in a pleasingly squat bottle (the short neck might not be great for bartenders to grip at speed but at home it does just fine), we like the bold simplicity of the label, tactile finishing and the fact that we can add any citrus garnish to it and it works like a dream. £22. Available from Selfridges and Sainsbury’s stores nationwide.
IN-formed
CREATE A STIR EACH MONTH
TALES FROM THE BAR Postcard from Barcelona by Alberto Pizarro, Bobby Gin
14th February:
Valentine’s Day – something pink Frozen Berry and Vanilla Havana Club Daiquiri 100ml Havana Club Anejo Especial ½ punnet of raspberries ½ punnet of strawberries 50ml fresh lime juice 30ml vanilla sugar syrup (to make your own; slice a vanilla pod in half and leave in a bottle of sugar syrup overnight) Method: Place all ingredients into a blender with crushed ice and blend. Pour into a glass and garnish with a sprig of mint and a skewer of strawberry chunks and raspberries.
17th March:
St. Patrick’s Day
– something with Irish whiskey Stinger 50ml Green Spot Irish Whiskey 12½ml Fernet Branca 12½ml Branca Menta 12½ml eau de thé 3 dashes Orinoco Bitters 3 dashes chocolate bitters Method: Pour ingredients into a mixing glass. Add ice and stir until ice cold. Strain into a pre-chilled cocktail glass and finish with orange oils. Recipe by Jack McGarry at The Dead Rabbit
20th April:
Easter Sunday
– something with chocolate Stoli Chocolat Razberi Layer Cake Martini 50ml Stolichnaya Chocolat Razberi 25ml hazelnut liqueur 20ml lemon juice Method: Place a few ice cubes in a tumbler, pour over the Stolichnaya Chocolat Razberi, the hazelnut liqueur and top up with fresh lemon juice. Stir and serve in a Martini glass garnished with a raspberry (or a chocolate).
52 - The Cocktail Lovers
Barcelona has always been known as a city influenced by the millions of tourists that visit its hotel, bars and restaurants every year. So for those of us in charge of those venues it is important to keep a balance between what international guests request and what locals are used to drinking. This is, in my opinion, the key when distinguishing a good bar from a great bar in Barcelona. With hotel bars as the primary representatives of the hospitality industry, the drinks selection in places like Banker’s Bar at Mandarin Oriental (Passeig de Gràcia, 38-40, 08007) and Ohla Boutique Bar at the Ohla Hotel (via Laietana, 49, 08003) will never disappoint a cocktail lover visiting Barcelona. Boca Chica (Passatge de la Concepció, 12, 08003) drives the offer for glamorous visitors and wealthy locals, featuring maybe one of the most extravagant list of cocktail ingredients ever seen in Barcelona but maintains the balance between good gastronomy and style. It, like Apotheke, (Plaça Reial 13-15, 08002) is heavily influenced by the trend for home made ingredients. Classic cocktail bars deserve a separate category on the local scene. Boadas (Tallers 1, 08001) Tandem (Aribau, 86, 08036) and Ideal Cocktail Bar (Carrer d’Aribau, 89, 08036) represent the old days of European hospitality, when sons followed their fathers into the industry. Live music can be enjoyed in Milano (Ronda de la Universitat, 35, 08007) and Mutis (Calle Pau Claris, 192, 08037), both influenced by the speakeasy era, with highly-skilled bartenders and a special level of attention to detail. The undisputed honour of being the bartenders bar goes to Slow (Carrer de Paris, 186, 08036), which is open until 6am daily. Its mix of old-school bar service, eclectic music and night-time crowd is unlike anything else in the city. Apart from these examples the bar culture in Barcelona is impressively dominated by just one drink, the gin and tonic, and bars like Bobby Gin (Carrer de Francisco Giner, 47, 08012) have become an institution. On our shelves we carry not only a significant number of commercial gins, but also quite a few limited editions and several collaborations with local gin brands. Our cocktails are paired with deli-style food and represent a growing market that young people and visitors alike want to enjoy, especially when incorporating local ingredients like ratafia, traditional vermouth and Spanish spirits. www.bobbygin.com
IN-vite only
SNAPSHOT:
Pictures from the hottest events, competitions and openings in the last three months
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1. Jade Parfitt and Jasmine Guinness at the Grey Goose Boulangerie François, London. November 2013.
4. Raymond Blanc and Katherine Jenkins at Martell Very Special Nights at Brasserie Blanc, London. January 2014.
7. Alex Kratena picks up the winning trophy at the World’s 50 Best Bars awards, One Mayfair, London, October 2013
2. Myleene Klass and Kelly Brook at the opening of Steam and Rye, London. November 2013.
5. Bootlegger cocktail party, Blue Tit, London. October 2013.
3. Peter Dorelli and Frank Sinatra Junior at the launch of Sinatra Select from Jack Daniel’s, at the Beaufort Bar at The Savoy, London. October 2013.
6. Callooh Callay 5th birthday party, London. November 2013.
8. Nicole Scherzinger at her ‘Goodbye London’ party sponsored by Ciroc Vodka, Tonteria, London. December 2013.
58 - The Cocktail Lovers
9. Matthew Williamson and Gwyneth Paltrow Martin at the Aqua Shard Christmas Tree party. London, December 2013.