The Cocktail Lovers Magazine Issue 17 Autumn 2015

ISSUE 17

AUTUMN 2015

The Classics Issue

All the hits

Leaders of the pack

The people, the places, the drinks

Modern bar etiquette For ladies and gentlemen

+ Bond is black!

ISSN 2052 0603

THESE ALL SHAKE COCKTAILS

ONLY THIS CAN MAKE ONE

The best ingredient is always flavour GIFFARD - ANGERS - FRANCE www.giffard.com

contact@giffard.com

@Giffardliqueurs

Giffard Liqueurs Et Sirops

Tel +33 (0)2 41 18 85 00

http://giffardliqueurs.wordpress.com

IN-tro

T H E R E ' S A T I M E A N D A PL AC E

FOR BONKERS BUT THIS ISSUE

ISN'T IT

RIGHT NOW WE'RE ALL ABOUT THE CLASSICS. Not in a yawn-inducing reverential way – that's not our style at all. Instead we're celebrating the bars and drinks that have impressive credentials on the history front and are still at the top of their game today.

The people don't go unnoticed either. Take the headlining acts on our cover for instance. Visit any of the bars they proudly head up and you'll experience the kind of hospitality that makes you feel like an old-fashioned movie star, and let's be honest, who doesn't want that every now and again? Read about them in All The Hits (p. 24).

Ben Norum looks at London's classic bars, some historical, others more modern in their approach, but all with their own sense of inimitable style (p. 18), while we get the lowdown on what constitutes a classic bar from six Global Brand Ambassadors who name their favourites around the world (p. 12).

Everyone needs to know how to make a classic cocktail, right?

We get some invaluable tips from the experts (p. 46), and showcase glamorous glassware and accessories for making them (p. 28), as Shervene Shahbazkhani dons her librarian cap and curates a list of classic cocktail reading (p. 22).

Then of course there's Bond – a modern classic if ever there was one. Inspired by the release of Spectre and doffing our caps to the other major events taking place in October – Black History Month, London Cocktail Week and Rum Experience Week, we've brought them altogether in our From London, With Love style shoot (p. 38). Definitely licensed to thrill you this season.

Happy imbibing!

Ms S & Mr G

thecocktaillovers.com

The Cocktail Lovers - 3

IN-gredients

6. IN-the know

44. IN-focus

25 reasons to be a cocktail lover this season Making like dormice, raising our coffee game and channelling Bond, just a few things we're looking forward to in the next few months

Star turns gaz regan reminisces about his time in the industry serving and entertaining classy and classic guests

10. IN-terview

The classic collection Six drinks everyone should have in their cocktail-making repertoire with tips from the experts

In the hotseat British-born brothers Alistair and Joshua Reynolds are so hot on the global circuit right now. We spoke to them and their proud mother, Shelley

12. IN-spire Hooked on classics Want to know where to find the best classic bars around the world?

Who better to ask than a Global Brand Ambassador?

18. IN-spire Leaders of the pack Ben Norum raises a glass to London's time-honoured bars and highlights the signature drinks to enjoy in them

22. IN-spire The write stuff Thinking about building your own cocktail reference library? Check out these classic reading essentials from book worm Shervene Shahbazkhani

24. IN-the spotlight All the hits The fully paid-up five-star members of London's cocktail scene (and we're not talking 1980s pop bands…)

28. IN-the spotlight Perfect serves The glassware, the recipes, the kit – everything you need to create the perfect serves for the party season

34. IN-dulge Let's get fizzical Classic coupes and fancy flutes to make your Champagne sparkle

38. IN-style From London with love Black History Month, London Cocktail Week, Rum Experience Week and the highly-anticpated release of Spectre, the brand new Bond film come together in our style shoot

46. IN-focus

50. IN-focus Modern bar etiquette for ladies and gentlemen Everything you wanted to know about dressing, tipping and general good manners at parties and in the bar

52. IN-dependent spirits Fresh thinking for modern drinking What's the next big thing in drinks?

Seedlip, the world's first distilled nonalcoholic spirit, that's what

54. IN-dustry greats Gentleman of drinks It took Salim Khoury 17 years to secure his dream job working behind the American Bar at The Savoy, now he's an industry legend

56. IN-formed Word up News, views, reviews and interviews from the cocktail front

62. IN-ternational Sunny side up Top bars down under

66. IN-vite only Snap shot The hottest drinks events, competitions and party pics from the last three months

PLUS The Cocktail Lovers guide to the season It's Christmas! (well nearly…)

Top tips for going out, staying in, gifting, serving and surviving the most wonderful time of the year

Editors: Sandrae Lawrence, Gary Sharpen Sub-editor: Sally Briggs Creative Director: James Cheverton at Burnt Studio burntstudio.com Illustrations: Melanie Milne mellmadedesign.com Ime Aigbochie blckanubis.tumblr.com Photography: Lawrence Watson lawrencewatson.com Addie Chinn addiechinn.com Contributors: Ben Norum gaz regan Shervene Shahbazkhani The Departure Lounge Lauryn Tomlinson Miles Watson For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com 020 7242 2546 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 photograph: Lawrence Watson Brian Silva, Davide Segat, Alex Kratena, Alessandro Palazzi, Swanand Korgaonkar, Agostino Perrone The Cocktail Lovers Issue No. 17 Autumn/Winter 2015 The Cocktail Lovers magazine is published by The Cocktail Lovers Ltd. in London, UK

PLEASE DRINK RESPONSIBLY

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REASONS TO BE A COCKTAIL LOVER THIS SEASON Going back to our roots, spacing out and skinning up – just a few of the fabulous things on our radar in the next few months

N1 Channelling Bond

We’ve been expecting you Mr Bond… Dust down your schmutter, flex those pecs and bring on the action – Bond is back and he’s looking sharper and deadlier than ever. The world premiere of 'Spectre', the 26th Bond, is unleashed on 26 October, worldwide release on 6 November – make sure you’ve got a Belvedere Vodka Martini in hand. 007.com

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SPECTRE © 2015 metro-goldwyn-mayer studios inc. danjaq, llc and columbia pictures industries, inc. all rights reserved

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IN-the know

TWO

03

RAISING OUR COFFEE GAME

Tom Dixon you’re really spoiling us with your gorgeous shiny, sinuous and sexy copper Brew collection; designed for upgrading our coffee making ritual. tomdixon.net

04

05

Making like dormice

Skinning up

and sleeping like babies. Add one capful of Kneipp Valerian & Hops Sweet Dreams to a warm bath and, 30 minutes later, let the zeds commence. kneipp.com

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Collagen cocktails you say?

Bring on the Hydratini, Skin on the Beach and Collagen Iced Tea, three non-alcoholic drinks to enjoy while you get seriously pampered at the Facial Bar. askinology.com

Dimming ADDING the lights RETRO CHIC

We love the brand and the name of this candle. And the scent is pretty cool too… Barfly candle from Scotch & Soda. scotchandsoda.com

08

06

…all the better for preparing Sumatra Mandheling Coffee, The Perfect Irish Coffee Blend from The Dead Rabbit. deadrabbitnyc.com

to the cocktail making proceedings.

Raspberry Mash have a selection of droolinducing vintage treats in store. Check them out at store.raspberrymash.co.uk

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…and for the ladies:

Putting the training in

without breaking into a sweat. We’re eyeing up the Real Ale Pack from New Balance.

Three sets of pigskin kicks inspired by the rich, deep shades of British beer, what’s not to love? newbalance.co.uk

dial your footwear up

to megastar status and have your favourite cocktails/ingredients/ logo hand painted on to your shoes. Female brand ambassadors take note. figgieshoes.com The Cocktail Lovers - 7

IN-the know

ELEVEN

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Going back to our roots

Bring on the taste of the new season with the autumn-in-abottle Garden Infusions from Tamworth Distilling. Sweet potato, chicory and beetroot distillates and organic to boot, they make you almost glad summer is over. Almost… tamworthdistilling.com

…or wear them on your nails.

Pineapple nail transfers eleganttouch.com

Pining for a pineapple

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of the decorative kind.

Every home or bar needs one of these babies.

Find it at johnlewis.com

Being shaken

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and more than a little bit stirred…

We'll be signing up for the H by Hine 'H Box' with just the right measures we need for five perfect cognac cocktails every time. Boom! shakencocktails.com

FOuR TEEN CHECKING OUT THE SODA FOLK

Uncommonly good Root Beer and Cream Soda made by an American living in London – these beauts are just what your tastebuds were waiting for. sodafolk.co.uk

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Filling up on our faves

What evil genius decided to put these two delights in one tempting package?

Prosecco and panettone – Christmas feasting just got real. waitrose.com 8 - The Cocktail Lovers

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HAVING SNACK ATTACKS

Not meaning to diss nuts and olives but when we’re drinking posh drinks we want our snacks to match. Artesian know what we’re talking about. Its new Snax menu is all kinds of wonderful. Try the Japanese Bloody Mary Macarons #tastesensation. artesian-bar.co.uk

17 Keeping our cool It’s never too cold for an ace sorbet. Chill out this winter, hell, any time with Lushicesorbet. lushicesorbet.com

IN-the know

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Jumping to the top of the fragrance pile

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SPACING OUT Phew! No more fretting about how astronauts will enjoy their whisky in the stratosphere, the folks at Ballantine’s have devised a space glass engineered for drinking in microgravity. Glad that's sorted… ballantines.com

Verbena, juniper berries, citrus oil – just a few of the gin-tastic botanicals in the sexy, streamlined and striking Samphire scent – so aromatic, it should carry a warning. laboratoryperfumes.com

21

Ditching the glassware and going for wood. Why? Because it looks lush and keeps your

19 … and for a bit of rocket fuel in your home, how about this drinks cabinet? It’s out of this world. touchedinteriors.co.uk

23

Bringing some fun

to the bar

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drinks chilled that bit longer.

Check out the Wud collection at davidrasmussendesign.com

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PREPARING FOR A GOOD OL'PUNCH

Stop press: your new favourite winter drink is sorted. Try The King's Ginger Winter Punch and just add Prosecco. Job done! worldofzing.com

These Margarita glasses are exactly what’s needed to bring on the smiles.

Get yours from Rockett St. George. rockettstgeorge.com

CALLING OFF THE SEARCH

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Who made the unicorn cry? We don’t know, but we do like the fact they’ve captured the tears in Unicorn Tears Gin Liqueur. Just don’t tell the children… firebox.com

COSYING UP It's official: cocktail sofas are a thing.

We’ve got our eyes on these beauties from Florrie + Bill. Tune in, chill out, relax. florrieandbill.com

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IN-terview

ALISTAIR, JOSH AND SHELLEY REYNOLDS

IN THE HOTSEAT

SHELLEY Tell us about the family and where Ali and Josh fit in?

Jonathan, their dad, is a leading trauma surgeon who served in Afghanistan and I was a midwife before making the switch to teaching in secondary schools. Alistair (31) is the eldest, then there’s Abi (29), a staff nurse at King’s College, followed by Joshua (25), and Lidia (20), a web designer.

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How did Ali and Josh get on when they were growing up?

Alistair is six years older than Joshua so although we’re a very close, very tactile family, there was definitely sibling rivalry when they were growing up – it created an awful lot of tension. Thankfully they grew out of it…

Obviously, you’re very proud of them now but no parent thinks their child is going to grow up to be a World Class bartender or win a global cocktail final.

What did you think they would be?

Alistair was keen on joining the RAF and Joshua wanted to study food technology. When Alistair first started bartending, I used to ask him when he was going to get a proper job – it wasn’t until I saw him working at Pollen Street Social that I realised how good at it he was, and how happy he was doing it – after that, I left him alone. When Joshua followed him into the industry I was already used to it. They’ve both had such incredible opportunities,

Photography: elliot davies

THEY SAY THAT BEHIND EVERY GREAT MAN THERE’S A WOMAN, SO IT GOES WITHOUT SAYING THAT BEHIND THESE TWO BRITISH BARTENDING BROTHERS AT THE TOP OF THEIR GAME, THERE HAS TO BE A PRETTY COOL MUM. WE SPOKE TO ALI, (WORLD CLASS GB 2015 WINNER) AND JOSH (THE CHIVAS MASTERS COCKTAIL COMPETITION 2015 WINNER) REYNOLDS, AND GOT THE LOWDOWN ON THEM FROM THEIR MOTHER SHELLEY AS WELL.

From left to right: joshua, shelley (obvs) and alistair reynolds

IN-terview

and travelled to so many amazing places that they would probably never have had the chance to see if they worked in any other industry – it's very impressive.

Where do you think their inherent flair for flavours comes from?

I cooked all the time at home and Alistair and Joshua both showed an interest, so they used to help me out. I’m sure that helped. Joshua in particular sees flavours in his head, so actually it’s no surprise they work in drinks.

Does having two competition-winning sons give you bragging rights amongst your friends?

Oh definitely, I’m always telling my friends and family what they’re up to. Everyone follows their progress in their various competitions via social media – it makes me really proud. To be honest, I didn’t know much about the industry before they were in it – now I’m really good with a shaker and make a great pink gin!

ALISTAIR How do you describe your relationship with Josh?

We’re all very close but obviously you have your favourites growing up. Like mum says, there was some brotherly rivalry – it was more banter really.

When and why did bartending enter the equation?

Like most people, it was for pocket money while I was at university at first, then it just clicked with me. I used to leave a letter for my mum and dad every day when I was growing up; I was always looking to make people happy. I soon realised I could do that with bartending.

Did you mind Josh following you into the bar industry?

Not at all, in fact I was really pleased, it was nice to see him doing something he loved and was naturally good at.

It was also great that I was able to recommend him to my friends in the industry.

What’s the best thing about having a brother in the same industry as you?

Trust. We want to open a bar together soon, and the idea of doing that together is amazing.

How would you describe Josh’s bartending style?

He’s very focused, very meticulous – he doesn’t make mistakes. He’s clean and very competitive which is a good thing and why he does so well in competitions. Bartending is second nature to him.

When were you proudest of him?

At the Spirited Awards at Tales of the Cocktails. Josh had just won the Chivas Masters Global Final and was tending bar at the awards. I looked over and I saw him making cocktails for all these drinks luminaries in the room and I felt so proud.

there was definitely sibling rivalry when they were growing up – it created an awful lot of tension. Thankfully they grew out of it…

What have you learned about yourself since you’ve been bartending?

That I really crave attention! It’s also given me a lot of confidence, which is good.

JOSHUA Was it a difficult choice for you to follow your brother into the industry?

Not really. I was in between jobs and Alistair recommended me to Gareth Evans – I was very fortunate to be taught by him.

What was it about bartending that resonated with you?

I always had a knack for f lavours and Gareth taught me how to translate that to the glass. I soon realised I was pretty good at it as I won quite a few competitions.

What’s the best thing about working in the same industry as your brother?

We can feed off each other. Whenever we’re preparing for competitions, we present to each other and give feedback.

I really appreciate his honesty.

Were there any drawbacks?

I guess some people thought I was just trying to be Alistair so I had to prove myself. I had to work that much harder which wasn't a problem at all.

How would you describe Ali’s bartending style?

He’s really fast, clean (although his chopping board could be a bit cleaner at the end of the night!), and he has so much energy – he’s like a powerhouse. He also has an incredible way of coming up with a good backstory to all of his drinks really quickly – I really don't know how he does it. Plus he charms the pants off everyone he meets.

When were you proudest of him?

When he won the World Class GB title.

How is it to compete against each other?

I’m not going to let him win just because he’s my brother!

We’re both in it to win it!

Both Ali and Josh Reynolds can be found working at thehawksmoor.com

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WHAT MAKES A CLASSIC COCKTAIL BAR? THE DRINKS, THE PEOPLE, THE AMBIENCE? WE ASKED SIX PEOPLE WHO TRAVEL THE WORLD FOR WORK, TO SHARE THEIR THOUGHTS AND NAME THEIR FAVOURITES

IN-spire

GEORGINA BELL Luxury Malts Ambassador – Mortlach

For me, a classic bar is a bar that just works – every time. It’s friendly, welcoming, unpretentious, and does what it sets out to do, right – whether this be all cocktails, beer, a wine bar… it’s the whole deal. The atmosphere. The team. The owners. The ethos.

Bramble in Edinburgh will always and forever be my classic bar of choice; hip-hop DJ’s every weekend (the original haunt of LuckyMeRecords), award winning cocktails, the birth-bar of many well-known global faces (from bar owners to global ambassadors), a well thought out and selective back bar with a rotating cocktail menu, and, only a seven minute walk from my flat! I’ve even done a few floor shifts there.

It’s been my local since 2008, for a cocktail, a bottle of Brooklyn or a Mortlach Rare Old. Paired with some awesome beats, it’s the perfect place to spend a Friday night with friends, while also being the ideal spot to enjoy laid-back pre/post dinner cocktails during the week.

Over the years I’ve regularly perched on a bar stool sipping their latest creations, trying weird and wonderful new spirits, and chatting to the team, who have all been great friends of mine.

Every person behind that bar, and on the floor, is super talented; not to forget the owners, Mike and Jas, who are true legends.

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JOE MCCANTA

Grey Goose Global Brand Ambassador For me, I don't look at bars that are classics, but bars that emulate the ethos of the great classic bars of the past – and that's the ability to instantly make every guest feel welcome.

The intuitive, brilliant reviver of the ‘classic bar ethos’ – the late Sasha Petraske – used to muse that before you've even stepped into a bar you've started to judge it. How do these bars become second homes for dozens of guests in any number of moods, ensuring that each walks out fully satisfied with their experience? That's the magic of the great classic bars.

It's recognition – welcoming eyes and smiles from the bartender and, indeed, all the staff. It's guidance – not condescension – through spirits, ingredients or the cocktail list. It's attention to every detail – the senses experience; smell: woods, leather, carpet, spirits and citrus, perfuming the air. Sound: the enticing (but not unnecessary) movement of bottles, ice and tins, and mixing glasses, the music or lack there of, the hum of the whole place (or delightful lack there of!). Touch: the feel of the bartop your hand rests on, the coaster or napkin, your glass, and the bartender’s handshake as you head off. And most of all taste: perfect balance in the glass, but also through the evening, what you're having now, where you'll go next, thoughtful service of food that accompanies your sips. The word 'tend' comes from the old French 'tendre' meaning 'to stretch or move in a direction.' So at the end of the day a great classic bar moves you: stretches your senses, your moments, and your smiles.

The bars that have always done this for me: The Connaught in London; Dead Rabbit in NYC; Paris in Rio; Herbs & Rye in Las Vegas; Beaufort Bar at the Savoy; Artesian in London; Employees Only in NYC; High Five in Tokyo and Dandelyan in London.

REBECCA ASSELINE Global Ambassador, Courvoisier

There is a magic about classic cocktail bars, wherever you might find them around the world. There is a fundamental way they make you feel, as if you’re the most important person in the room, without being intrusive.

The experience starts with acute attention to detail; the welcome, the look and feel, and an incredible ability to make every step between you and your cocktail so very smooth.

A glass of water neatly placed in front of you… and a smile…

Even before the drink arrives, there is a sense of composure and a strong understanding of human behaviour, which is at the heart of the hospitality business we live and breathe; it’s about the person in front of you and how quickly you can make them feel comfortable and privileged to be there.

I would mention The Savoy and Connaught Bar for presenting absolutely all of the above, as well as Milk and Honey for delivering precisely the same standard as a hotel bar, as well as some outstanding variations.

We have been extremely lucky to see classic bars evolving in different ways, giving people unique opportunities to adapt their choice of drink to their mood.

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Photograph: Nick Caro

As much as I have my favourite classics, the Sazerac being my number one, I love involving the ‘maker’, sharing my aroma profile with them and encouraging a spur of the moment creation or a twist on a classic. I also adore places that offer very simple serves and put just as much passion into them as they would a complex drink.

IN-spire

TIM STONES

International Brand Ambassador, Beefeater The classic cocktail bar. That bastion of sophistication.

A remnant of an era when it was okay to be called Clarence.

Most decent cocktail bars will bust out any classic cocktail that you care to mention, but there is something about a true classic cocktail bar that just oozes cool. A throwback to an era when men wore suits, you could smoke inside and no one knew what cranberry juice was.

Modern bartending has come on leaps and bounds and I salute those who are pushing the boundaries, but at the end of a long week talking about gin, there’s nothing better than sinking into an armchair at Dukes and getting on the outside of one (or more) of Alessandro’s Martinis.

In fact, that’s exactly what I’m going to do as soon as I’ve finished writing this.

Classic cocktail bars encourage a sense of calm. There’s often no music, the conversation is kept low, the drinks simple and the service attentive. There’s no smoked trout syrup, or vacuum-infused durian fruit mescal. There’s just a well-made Martini, Manhattan or whatever spiritled drink is your poison. But most of all, they’re a way of transporting yourself back in time without being called Marty and being friends with a Delorean owner.

And on that note, I’m off to see Alessandro.

Three of my favourites: Dukes Bar, Dukes Hotel, London.

American Bar, Savoy Hotel, London.

Boadas, Carrer dels Tallers, Barcelona.

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DANIYEL JONES

MEIMI SANCHEZ

A classic bar is like a time capsule; one where the experience allows for a moment in history to be remembered and appreciated with every sip.

A Classic bar for me is timeless and one that surpasses trends. It’s consistent in its offering through drinks, service and overall experience.

It’s a bar that stands for what it believes in and understands that small changes are inevitable, but doesn't change to fit with current trends.

Brand Ambassador, Angostura

Nowadays we think of any beverage made with liquor as a cocktail whereas in the past, a Mint Julep was a julep, a Sloe Gin Fizz was a fizz; there were also crustas, fixes, sangarees, neguses, scaffas, smashes, cobblers, flips and punches. Eventually the cocktail cannibalised the other categories taking precedence.

Classic cocktails had the benefit of utter simplicity. They tasted good and got the job done.

Now, ironic as Prohibition was, it created a desire for drinking. If you had money and you wanted a good drink, you would travel to Cuba for Mojitos and Cuba Librés. Hence when I walked up the colourful rustic streets into La Bodeguita del Medio, I couldn’t help but feel transported to that era where ‘Classic’ was being defined.

The simple ambience intrigued with its depth of history and culture. The bartender’s Mojito ignored the craftsmanship of mixology with its brut simplicity and warm hospitality. Was it the best Mojito I’ve ever tasted? No, but it was the Mojito I’ve most enjoyed. Salud.

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Havana Club Global Ambassador

El Floridita in Cuba depicts this perfectly. It has mastered its own individual style. A frozen Daiquiri anywhere else in the world does not fit an experience the way that it does at El Floridita. The Daiquiri that you are served is perfect due to the heat outside, the music inside, the bartenders behind the bar and your expectations of what a Daiquiri would have tasted like in the 30s and 40s when El Floridita first reached its peak. The experience you have today is as good as you imagine it would have been in the past, and as good as you expect it to be in the future.

Bramble in Edinburgh is a bar that I consider to be timeless and that also keeps on surprising. The boys have managed to condense into a small space an atmosphere that you lose time in. The drinks are harmonious in structure and balance, but the flavour combinations always test and please. The bartenders are more than capable of making classic drinks, but are also pushing boundaries in search of the next classic cocktail. The music and service is exceptional and leave me wanting to pop down for ‘just one more’, to see what's happening and what's new, every time I go to Edinburgh.

IN-spire

Everyone loves a classic. The term doesn’t only extend to what you’re drinking but to where you’re drinking – like Martinis and Manhattans, the best cocktail bars never go out of style. They might evolve with time and tweak with fashions, their garnishes might be reconfigured and glassware changed, but the allure remains.

London has a teeming top shelf of bars which are every bit as classic as the drinks they serve.

These are establishments that are more than just longstanding, glamorous, cool or a great night out. They are classics because they have played a part in driving creation, pushing boundaries and redefining drinking – these are the venues that have shaken and stirred cocktail scene, light floods through at bar London’s termini and they’re still going down a treat.

American Bar at The Savoy Opened: 1898 Background: The oldest and most iconic of London’s ‘American bars’, The Savoy’s version has been responsible for cocktails such as the Hanky Panky, White Lady and Corpse Reviver #2, along with every bartender’s bible The Savoy Cocktail Book which was compiled by Harry ‘Head Bartender’ Craddock and published in 1930.

the american bar at the savoy

On the menu: Art Deco glitz and glamour galore, along with superlative serves of the classics.

Did you know? “There is a cocktail buried in the bar counter. It was placed there during the hotel's renovation in honour of Harry Craddock who buried his cocktail shaker in the walls of The Savoy back in the 1930s.” Erik Lorincz, Head Bartender (p. 24).

Dukes Bar Opened: 1908 Background: This classic bar opened in St. James’s at the same time as the hotel of the same name, and has kept changes to a minimum ever since. More so than any other establishment, its heritage is inextricably linked to a single cocktail – the Martini. A particular moment of fame came in the 1950s when head bartender Gilberto Preti created a twist on a Martini for a customer, now known to be Ian summer at grain store Fleming. The author was so impressed with the result that he included a reference to it in his next book Casino Royale – thus Bond’s drink of choice was born.

On the menu: Classic service minus any pretension, and a whole lot of Martinis.

Did you know? “Dukes was the first London bar to serve the Martini from a trolley. We think this is the best way to serve them as we can then tailor the drinks exactly to each guest’s preferences.” Alessandro Palazzi, Head Bartender (p. 24).

The Dukes classic: It has to be a gin Martini. It’s made using London Dry Gin, a twist of lemon and a dry vermouth from the Sacred Distillery in Highgate which is developed especially for the bar. dukeshotel.com

rosato negroni at bar termini

Artesian Opened: 2006 Background: A welcome addition to London’s bar scene since it launched, The Langham hotel’s Artesian has come into its own since 2011 when duo Alex Kratena and Simone Caporale took to the helm. Particularly notable is the way they simultaneously take their drinks very seriously and serve them in silly ways. Lego elephants or giant copper spiders as drinks vessel anyone? No? That will just be Artesian then… Thanks to its strong team including Roman Foltan, Rudi Carraro and Balazs Molnar it has been named the World’s Best Bar three years running in The World’s 50 Best Bars awards – could it make it four this year?

On the menu: Clever creations and cheeky presentations, with five-star service throughout.

Did you know? “Three years ago we created a drink called 'Super Panda', which came with a balloon in the shape of a panda's head which released a mandarin aroma. A regular from Paris loved it so much that he adopted a panda in China and named her after the bar.”

Alex Kratena, Head Bartender (p. 24).

The American Bar classic: The Hanky Panky created by Ada Coleman at the bar in the early 1900s.

The Artesian classic: The Langham Colada, a take on a Piña Colada which is served straight from a slushy machine, has become an instant classic.

fairmont.com/savoy-london

artesian-bar.co.uk

The Cocktail Lovers - 19

IN-spire

The Connaught Bar Opened: 2008 Background: The biggest surprise about this swish Mayfair bar is how recently it opened, as part of a major refurb of the whole hotel that started in 2007. Styled by the David Collins Studio, it merges bold Art Deco features with classic country house hotel chic – and there’s no shortage of shimmering silver. The cocktails sparkle too, with classics, twists and innovations served with equal flair.

On the menu: Decadent drinks in shiny surrounds, from bespoke Martinis to reimagined classics.

Did you know? Throughout 2014 the team at The Connaught mixed 15,722 martinis..

The Connaught Bar classic: The Fleurissimo, a twist on the Champagne Cocktail created by Director of Mixology, Agostino Perrone (p. 24) in honour of former guest Princess Grace of Monaco. It is crafted from cognac, homemade bitters, violet liqueur, a sugar cube and Champagne. the-connaught.co.uk

69 Colebrooke Row Opened: 2009 Background: The first of two modern classics on this list, this one comes complete with a working lab upstairs (that’s now moved to bigger premises), owner Tony Conigliaro made a big impression with the launch of this nameless bolthole on an Islington backstreet. He has become the Heston of the drinks world, pioneering the art of ‘molecular mixology’ to the point that smoking, foams and spherification are now routine bar practices – sometimes for better, sometimes for worse.

On the menu: Space-age drinks, but very little space.

Did you know? Tony Conigliaro hates the term ‘molecular mixology’. His response when asked how to describe his drinks: “fun”.

The 69 Colebrooke Row classic: A take on the not particularly pleasant Prairie Oyster shot, which consists of raw egg yolk, Worcester sauce and hot sauce. This reimagined version features a ‘yolk’ made from clarified tomato juice, a blend containing horseradish vodka and a garnish of micro herbs and shallots – all cleverly served in a ceramic oyster shell.

69colebrookerow.com

20 - The Cocktail Lovers

nightjar

Nightjar Opened: 2010 Background: When this subterranean bar launched behind an inconspicuous tatty door near Old Street, it became an instant classic. It was one of the first speakeasy-style venues to arrive in the capital, and though it helped kick off a trend for many more, it remains top of the pile.

On the menu: Low lights, background jazz and barrelaged cocktails.

Did you know? “Nightjar has so little storage space that most of our alcohol stock is stored underneath the banquette seats. Our guests could be sitting on top of a bottle of Dom Perignon without even knowing it!”

Edmund Weil, Owner.

The Nightjar classic: The Toronto, which is Nightjar’s take on the Old-Fashioned: Woodford Reserve, Fernet Branca, coffee and roasted walnut-infused maple syrup, orange blossom smoke, garnished with candy floss. barnightjar.com

IN-the spotlight

Perfect serves Bring on the glamour with classy kit and superior spirits to make your cocktails with ease. Photography Addie Chinn

Clockwise from left: Pineapple, stylist's own; Trafalgar Brandy Glass, £115, davidlinely.com; Elysian Ice Bucket, £255, waterford.co.uk; Iittalia Ultima Thule Highball Glass, £29 (set of 2), and ittalia Ultima Thule Sparkling Wine Glass, £49 (2 in a set) both cloudberryliving.co.uk; Retro Engraved Coupe, £8, Diamond Cut Bitters Bottle, £26.25, Baron Yukiwa Gold & Polished Steel Shaker, £50.40, all urbanbar.com; Mad Men Holloway Gold Patterned Double Old-Fashioned Glass, £115 (set of 2), and Mixology Tumbler Clear, £125 (set of 4), both waterford.co.uk ROCKSTAR Bar featured throughout, £3,500, Buster + Punch Designs, busterandpunch.com

IN-the spotlight

BELUGA VODKA MARTINI: 60ml Beluga Vodka, 30ml Fino Sherry, 15ml maraschino liqueur, lemon twist METHOD: Stir ingredients over ice, garnish with a lemon twist.

Beluga Noble Vodka, £35.35, thewhiskyexchange.com; Lead Crystal Somerset Martini Glass, £75, davidlinley.com; Calabrese Mixing Glass, £18, urbanbar.com; Stainless Steel Stirrer, £19, alessi.com.

For more Beluga recipes, see vodka-beluga.com

IN-the spotlight GLENFIDDICH WHISKY SOUR: 50ml Glenfiddich The Original, 20ml freshly-squeezed lemon juice, 25ml lemon juice, 3 dashes Angostura aromatic bitters, 1/2 egg white METHOD: Shake ingredients over ice and strain into an ice-filled Rocks glass. Garnish with a lemon twist.

Limited-edition Glenfiddich The Original (in presentation tin with collector's booklet), £85, available from luxury whisky outlets; Mixology Tumbler Clear (part of 4-piece set), £125, waterford.co.uk; AG Gold-Plated Cocktail Shaker, £44.40, urbanbar.com.

For more Glenfiddich recipes, see glenfiddich.com

IN-the spotlight

G'VINE VESPER: 50ml G'Vine Floraison Gin, 15ml Cîroc Vodka, 10ml La Quintinye Vermouth Royal METHOD: Shake ingredients over ice and strain into a chilled Martini glass. Garnish with a lemon twist G'Vine Floraison Gin, £38, Cîroc Vodka, £37, La Quintinye Vermouth Royal Extra Dry, £14. Trafalgar Martini Glass, £95, davidlinley.com; Jansen Round Copper Tray, £44.95, cloudberryliving.co.uk.

For more information, see escapetothegrape.com

IN-the spotlight

H by Hine Sidecar: 50ml H by Hine, 25ml triple sec, 15ml freshly-squeezed lemon juice METHOD: Shake ingredients over ice.

Strain into a chilled cocktail glass.

H by Hine Cognac, £32.95, masterofmalt.com; Retro Coupe Glass, £6.25, Coley Jigger, £11.50, both urbanbar.com; Knitted Silk Dress Scarf, £145, Self Tie Thistle Satin Bow Tie, £40, both buddshirts.co.uk; Foxy Cufflinks in sterling silver, £125, alexisdove.com For more information, see hinecognac.com

IN-dulge THE CROWD PLEASER: Impress your guests with these glamorous but fun glasses specially designed for stacking.

Coupe Stack, £70 for six including Champagne napkin and coasters. coupestack.com

THE MINIMALIST’S CHOICE: Strikingly simple stemless beauties combining two glasses in one.

Revolution Champagne Flute, £51.95 for two. fferonedesign.com

THE MAXIMALIST’S CHOICE: Jewel coloured crystal in the SaintLouis iconic diamond cut make for a stunning design.

Excess Coloured Champagne Flutes, £471 each, Saint-Louis at Thomas Goode. thomasgoode.com

THE DESIGNER’S CUT: Clean cut and contemporary – don’t fill this one up too much though, it may ruin your designer outfit.

Karl Lagerfeld Champagne Coupe Clear, £71 for one, Orrefors. royaldesign.co.uk

THE ELEGANT TOUCH: Hand cut, 24% lead crystal glassware inspired by wisps of clouds.

Sophie Conran for Royal Worcester Cirrus Champagne Saucer, £70, reduced to £45.90, for set of two. portmeirion.co.uk

THE PURSE-FRIENDLY OPTION: No need to worry about breakages with these flutes – just the ticket for large crowds.

Hederlig Champagne Flute, £1 each. ikea.com

The Cocktail Lovers - 35

DOMINIC BALFOUR RUSHMORE GROUP Fave Bond: Sean Connery Fave Bond film: Moonraker What cocktail would you serve your Bond girl?

A Dry Gin Martini Dominic wears navy Epsom coat, £360, magenta pure silk multi-spot tie, £45, both Richard James Mayfair at House of Fraser, houseoffraser.co.uk; white Classic Marcella dress shirt, £185, Budd Shirtmakers, buddshirts.co.uk

ERNEST REID SMITH & WOLLENSKY Fave Bond: Roger Moore Fave Bond film: The Man With the Golden Gun What cocktail would you serve your Bond girl?

Remember the Maine (bourbon, Cherry Herring, Vermouth Rosso with an absinthe rinse) Ernest wears navy Chelmsford velvet blazer, £349, Oliver Sweeney, oliversweeney.com; white tailored Marcella dress shirt, £185, black Faille waistcoat, £175, both Budd Shirts, buddshirts.co.uk; black velvet bowtie, £40, Favourbrook, favourbrook.com

40 - The Cocktail Lovers

RUSSELL BURGESS LOVES COMPANY Fave Bond: Roger Moore Fave Bond film: Live & Let Die What cocktail would you serve your Bond girl? A Classic Daiquiri Russell wears 'Hugh' double-breasted wool coat with faux fur collar, £495, Grace & Oliver graceandoliver.london; white poplin shirt, £95, Chester Barrie, chesterbarrie.co.uk; paisley bow tie, £40, Favourbrook, favourbrook.com

IN-style

DANIEL KAIZEN LOVES COMPANY Fave Bond: Roger Moore Fave Bond film: Live & Let Die What cocktail would you serve your Bond girl?

A Porn Star Martini Daniel wears charcoal flannel skinny-fit suit with white pocket square, £1,185, Neil Barrett at Liberty, liberty.co.uk; charcoal high neck sweater, £25.99, Zara Man. zara.com

IN-style

IAN BURRELL GLOBAL RUM AMBASSADOR Fave Bond: Sean Connery/Daniel Craig Fave Bond film: Doctor No What would you serve your Bond girl?

A Rum Martini Ian wears grey pin-striped suit, £695, Chester Barrie, chesterbarrie.co.uk; navy pure cotton running stitch shirt, £75, peat silk paisley tie, £45, both Richard James Mayfair at House of Fraser houseoffraser.co.uk

STEVE LAWSON MASH Fave Bond: Pierce Brosnan Fave Bond film: Golden Eye What cocktail would you serve your Bond girl?

A Vesper Martini Steve wears black jacket with contrast fabric front, £25.99; black jogging trousers, £39.99, both Zara Man, zara.com

The Cocktail Lovers - 43

IN-focus

I’m pretty sure that my friends who work in today’s top cocktail bars encounter classic stars of screen and stage as they go about their daily lives. People who want a place to hang their hat where they can be pretty sure nobody will be hounding them for autographs, or selfies.

And you can hardly blame celebrities for wanting some peace and quiet.

Fact is though, that while the bars I’ve worked in haven’t been celebrity hang-outs per se, I’ve met my fair share of classic stars along the way. I think, for instance, that Robert Plant from Led Zeppelin could be considered a classic, and I was lucky enough to meet him almost every day for a week, sometime around 1990.

I was working at the North Star Pub in Manhattan’s South Street Seaport at the time. And Plantie, as he seemed to like to be called, wasn’t the only celebrity I met there. Sir Christopher Collett, The Lord Mayor of London at the time, popped in one morning, not for a pint, but for a chat. Nice guy he was, too. I also met Major Ronald Ferguson, father of Sarah, Duchess of York, and Jonathan Pryce, a classic star of stage and screen, once came into the pub for lunch. Or so I thought.

We were very laid back at the North Star, trying to establish the atmosphere that classic British pubs create so well. I think it’s nigh on impossible to do outside the UK and Ireland, but we did a pretty good job of it, and it helped tremendously that many of our regulars were British/Irish/Australian brokers who worked in the nearby Wall Street area.

When Jonathan Pryce, and three of his friends, popped in for lunch, therefore, I treated him in the same way I treated everyone. Asked him for his first name, wrote it on a scrap of paper, and told him I’d yell when a table opened up. But, I’d just seen him in Miss Saigon on Broadway the previous week, and as far as I was concerned he had carried the whole show with his rendition of American Dream. So I couldn’t resist confirming that he was the one and only Jonathan Pryce, and when he smiled and told me I was right, I must admit that I was star-struck.

And he was as nice as nine-pence about it.

Some ten minutes later I had a table for my new friend and his lunch companions, but when I went to look for him he was nowhere to be found. His friends were still there though, and they told me that he’d just popped out and would by back shortly.

When Jonathan returned he headed over to me and apologised, telling me that he had been intending to take

his friends to Sloppy Louie’s, a classic seafood restaurant that was just around the corner from the North Star. This had happened to me before, so I just smiled and told him that it was fine, and that I’d been really happy to meet him. But he didn’t let it end there.

while the bars I’ve worked in haven’t been celebrity hang-outs per se, I’ve met my fair share of classic stars along the way

from left to right: gaz regan, Major Ronald Ferguson, Deven Black, General Manager of the North Star Pub.

He’d detected my English accent, and Jonathan Pryce, a man who must be as busy as all heck, took the time to ask me where in England I was from and why I had moved to the States, and we made small-talk for a few minutes.

He might be a classic star, but in my eyes he was a classic gentleman, too. And that’s far more important, I believe.

Going back to Robert Plant to close this piece, I should probably tell you that he, too, was a very classy guy. The first time he came into the pub he took a table on his own for lunch, and the GM stood nearby, stopping people from bothering him. Plantie saw this and he told our GM that he should let anyone who wanted to talk to him just go over. He made time for everyone did Robert Plant.

We didn’t take selfies in those days. In fact we didn’t take too many photographs at all, but I do have a picture of Plantie in the kitchen of the North Star helping cooks Barry and Sean Doyle man the fryolator. I think you’ll agree that’s pretty much a classic!

The Cocktail Lovers - 45

IN-focus

The matter of good manners by Mr G

The matter of dress code by Ms S

Good manners are a great leveller. Monarch or millionaire, celebrity or civvy, from wherever you hail and whatever your disposition, good manners make us all better people.

Etiquette, what’s this? Are we going all Downton here?

In a word, no. But as much as we all like to pop our own style when we’re out for larks, there are times when we need some guidance on the dress front. For instance, when an invitation plops through the letterbox, or more likely via your inbox, during the party season stating Cocktail Dress, Black or White Tie what’s the deal?

Um, here to help…

Have you ever been waiting to be served at a busy bar when, just as the bartender selects you (rightly) to be served next, the man or woman next to you shouts out their order? What do you do? Obviously what I’d really enjoy would be to throw a strop, produce evidence that I was clearly first, decry the miscreant’s lack of social awareness and generally vent some pent up anger bemoaning the lack of manners in society in general.

But I don’t. There’s actually something I find rather satisfying about saying “after you”, and simply knowing I’ve behaved courteously regardless. Moreover on the occasions when I’ve done this I’ve received a grateful look from the bartender for absolving them from having to intervene in a sticky situation, followed, once they’ve dispensed with the guest, with a few words of thanks and a pleasant drink, occasionally on the house.

The reason we’re in a bar, whether fancy five-star or downtown dive, is the pursuit of pleasure. Surely we should make allies of all those present for the greater good of a great time for everyone there, friends and strangers alike, by contributing to a civilised atmosphere.

Let’s remember the bar team too. They serve but they are not servants. Exchanging a few pleasantries with the person preparing your drink contributes to them enjoying their work. And the smile of gratitude you give will not only be reciprocated but also passed on to their next guest.

Exhibiting good manners simply comes down to treating others as you would have them treat you and doing so is extraordinarily easy. Swapping a few friendly words with the person beside you at the bar, helping a stranger to get served when it’s a particularly busy evening, holding open a door for someone, saying “pardon me” if you inadvertently nudge a fellow guest when they’re drinking (and offering to buy them a replacement drink if it’s a seriously heavy nudge), applauding the live musicians even when you don’t like their music, complimenting the bar staff on a well made drink, shaking hands with the bartender when you leave or at least throwing him or her a salute, remembering to tip, and smiling. These are things that each and every one of us can do. Of course, there will be people who don’t even notice. So what?

The reward for exhibiting good manners is how it feels.

We may not be a monarch, millionaire or celebrity but good manners elevate all of us. And that, ladies and gentlemen, is what truly makes us ladies and gentlemen.

WHITE TIE/FORMAL/EVENING DRESS Women: Not as strict as the men’s white tie dress code but still this calls for full-length gowns – heck, go the whole hog and try a full-on ballgown out for size – it might be the only chance you get. Go for broke on accessories.

Men: The most formal of the lot… long black jacket with tails, white winged collar shirt, white waistcoat, white bow tie and wait for it, black patent leather shoes. Only the latter is optional. This isn’t a time for playing it cool and wearing your hipster wardrobe, if you’re going to a white tie do – get it right.

BLACK TIE Women: Usually this means a full-length gown – something dramatic and glamorous. Heels and at least one piece of bling jewellery are obligatory, not just for appearance but to give you the requisite poise to show your frock off to best effect.

Men: The good thing is, most men look good in a tux so wear it with pride. Go for a black single- or doublebreasted jacket with a peak lapel. Unless you’re a rock star, stick to a white turn-down collar shirt and black velvet bow tie (not, repeat not, attached to elastic). Your waistband should be covered – go for a cummerbund or waistcoat. Polished shoes are a must.

COCKTAIL DRESS Women: In the olden days Cocktail Dress for women meant frocks that hovered around the knee. Now it’s a different story. You can go short, keep it decent though – cocktail dressing should be stylish not slutty. The rule is elegant but not too trussed up, this is what simple shift dresses or strapless numbers were made for. Black or dark colours work well, jazz things up with your shoes and accessories. But don’t be afraid of brights and bold patterns, just keep the silhouette clean.

Men: The key word is smart – think dark suiting or separates teamed with a shirt. Ties, although preferred are optional as long as your shirt looks the part – hint, not of the ‘sweat’ or ‘T’ variety.

Lastly, a note on fancy dress: If you accept the invitation then go with the theme, otherwise stay at home.

The Cocktail Lovers - 51

IN-dependent spirits

Seedlip is the world’s first distilled non-alcoholic spirit There are no sugars, sweeteners or artificial flavourings in it – basically it’s the essence of nature.

I don’t drink alcohol But that doesn’t mean I don’t want something interesting in my glass. These days, despite the quality of bars and restaurants, if you’re not drinking alcohol, you usually have three options: cola, a blend of sweet, sugary juices, or water. That’s what set me on a mission to create a quality drink, something complex, with adults in mind.

It’s been created as a drink to sip, not gulp Seedlip is a blend of two barks (American oak and cascarilla), two spices (allspice berries and cardamom), and two citrus peels (grapefruit and lemon), so it’s a little reminiscent of gin, vermouth and bourbon. I’ve tested it on people around me who are drinkers and they’ve given me a drinkers' perspective on the flavour profile.

We’re not just targeting pregnant women, teetotallers or religious people.

The book contains both alcohol and alcohol-free remedy recipes Both use distillation and copper stills. So I bought a three-litre copper still and started experimenting for myself. The process of putting mint through the still and getting a liquid that tasted of mint at the other end was just magic. That’s when I decided to expand the idea and Seedlip was born.

I love tonic water on its own but it always felt like I was having half a drink I wanted to create something that would complement it.

Fever-Tree tonic was my benchmark – it’s a fantastic brand and I think the flavour profile and balance works really well.

Why the name?

Simple, a seedlip was a basket farmers used to scatter their seeds. I recently found one from the 18th century – a bargain at £60!

The Seedlip perfect serve is 50ml of Seedlip, FeverTree tonic and a grapefruit twist

The dream of having my own brand, something I could pour my heart and soul into has always been there

It’s also really good in a non-alcoholic Martini – 50ml of Seedlip, 5ml of olive brine, 5ml of jalapeno brine and a red grapefruit twist – it’s our play on a Dirty Martini.

Prior to setting up Seedlip I worked in branding and design agencies for brands like Moët et Chandon, Glenmorangie and Absolut. I’ve also worked with some amazing entrepreneurs and start-ups including Innocent in the early days. I loved seeing how excited entrepreneurs get – I wanted some of that for myself.

We use a family-owned company in Germany for our distilling

Farming, nature, countryside – those are the things I grew up with My family have been farming in Lincolnshire since the early 1700s – we still farm across Lincolnshire and Yorkshire today. That history is a massive part of my inspiration, and it's also why the provenance of ingredients, and being able to visit farmers and growers, is so important to me, it’s in my blood.

The idea for Seedlip came from my wanting to grow herbs I spent a lot of time living in the woods, looking at medieval cookbooks and old cottage gardens to see what was growing in the 16th and 17th centuries, when the garden was both the medicine and spice cabinet. This was at the time of the spice route, when exotic ingredients were moving around the world.

Researching alcohol as medicine took me to a book called The Art of Distillation It was written in 1651 by a physician called John French.

I could only find one original copy, it belonged to King George III and it’s in the Rare Books section of the British Library. I’ve spent quite a lot of time in there poring over it.

They individually distil five of our ingredients in copper stills. The lemon peels are different – they’re distilled using a stainless steel still at source in Argentina.

What does it tastes like?

You can’t really compare it to anything else which is great.

There’s a strong clove and citrus hit on the nose but my favourite bit is the smoky cardamom, and the long, juicy, citrus finish that hits your bitter receptors. On the nose it reminds me of sitting on a combine harvester with my grandfather, but that’s something very personal to me.

I originally wanted to launch five different profiles But if I’ve learned one thing in the last two years, it’s to do one thing and be really single-minded about it. Good brands do one thing and do it really well.

The idea is always to add value to the core product That might be barrel-ageing, bespoke editions, limited runs, partnerships – the possibilities are endless.

The difference between a successful and unsuccessful product is the timing With the war on sugar and more people either choosing not to drink for two consecutive days a week, or just wanting an alternative to alcohol every now and again, I think we’ve got it right.

Seedlip is available exclusively at Selfridges from 20 October. Ask for it at your favourite bar. For more details, contact ben@seedlipdrinks.com

The Cocktail Lovers - 53

Gentleman of drinks

With 34 years at The Savoy under his belt, Salim Khoury knows all about the classics

When and where did you start bartending?

The first job I had was in Le Bristol hotel in Beirut in the 1960s. It was a really upmarket place – everybody loved Lebanon in those days. I was 16.

What attracted you to the profession?

My family had a friend who always looked really smart, he dressed really well and he told me bartending was a good job, so I tried it and liked it a lot.

Why London?

We used to have lots of English guests at the Bristol and I used to watch all the British films – Sherlock Holmes, Hammer Horrors with Christopher Lee – and

54 - The Cocktail Lovers

of course, all the drinks were British or had British names… I fell in love with British culture and decided I wanted to work there. I asked my customers for their recommendations for the best hotel to work at in London and nine out of ten said The Savoy. So I wrote a letter to the Head of Personnel and do you know? I got the job!

How many interviews did you have?

None! I sent very good references and within about two weeks the Savoy sent my work permit and I was on my way to London, aged 23. I remember the first thing I thought when the aeroplane was coming in to land was, “how funny, they drive on the left!”

IN-formed

MAINS & MARTINIS

RESTAURANTS WHERE THE COCK TAILS ARE AS GOOD AS THE FOOD

Hartwell House & Spa Hartwell House Oxford Road Near Aylesbury, Buckinghamshire HP17 8NR hartwell-house.com Who: Do you like the occasional escape to the country? Could you do with an overnight stay in a stately home? What about a spot of fine dining with fancy wines and cocktails to match? If you get misty-eyed at even one of these, this gem of a break is for you.

What: Apart from the historic setting you mean? Well, there’s 90 acres of parkland, landscaped by Capability Brown, a swanky spa, a new cocktail menu and the Aylesbury Duck Break featuring the local bird done in three mouth-watering ways, plus a welcome Aylesbury Duck Vodka Martini.

When: Until 30th November for the Aylesbury Duck Break but all-year round for general fanciness.

Wear: Casual smart in the restaurant; pretty country casual everywhere else.

Ms S says: Close enough to London for it not to feel like a palaver to get to (we took the train and were there in an hour) but remote enough to make you feel like you’ve escaped to a much needed oasis – the grounds are gorgeous. Of course you can just turn up for dinner and drinks but we advise making the most of the setting and turning up early, having a stroll in the grounds leaving enough time to enjoy a treatment in the spa before dinner, then settling in for the night. You can even make like a royal and stay in either the King or Queen’s room, then tucking in to a mighty fine breakfast the morning after. Bliss!

Hot dish: Does the Aylesbury duck taste better on home turf?

It seems so. Each of the courses were an absolute delight. Not so frou-frou that you feel like you can’t tuck in, but posh enough

56 - The Cocktail Lovers

to make you appreciate that someone who knows their stuff is in control in the kitchen. I loved the starter: Aylesbury duck consommé with pickled beetroot and braised duck ravioli, rich and earthy but at the same time light and delicate.

Cool cocktail: The Aylesbury Duck Martini of course, made with Aylesbury Duck Vodka – perks up the palate perfectly.

Mr G says: Even the most confirmed urbanites among us enjoy slipping off to the countryside now and again, and this is just the place to make like you’re the lord of the manor. Whatever the weather I’d recommend a long walk in the grounds. They’re absolutely huge, so you can get a little bit of gentle exercise and remember what it feels like to inhale clean air without ever really going into full-on countryside ramble mode. After your exertions be sure to leave enough time to enjoy your room. They all have a rather nice regal feel but, if you can, we really recommend going for all-out royalty role-play with the King’s Room or Queen’s Room; the last word in aristocratic luxury, and big enough to take another walk in before dinner.

Hot dish: Admittedly duck is one of my favourite foods so tasting it three ways was a particular pleasure. The stand out for me though was the warm salad of crispy Aylesbury duck leg with pea purée, minted pea fritter and pea shoot salad. The delicacy of the pea variations made for a perfect contrast to the robust flavour of the excellent duck.

Cool cocktail: It has to be the Aylesbury Duck Martini. Clean, cold and the perfect bridge between that long walk and the dinner ahead…

IN-formed

WORD UP...

NEWS, VIEWS, REVIEWS AND HOW-TO’S

POSTCARD FROM BELGIUM Welcome to The Pharmacy. With Jan, Ran and Hannah Van Ongevalle We opened up our bar in October 2013 and it has been a joyful ride since then. We are a highly passionate bartenderfamily consisting of Jan, the daddy, Hannah, the sissie, Ran and Janah, the lovers, and Keith and David, the dream boys.

Our bar is tucked away in an antique shop hidden in Knokke.

When you enter you immediately get sucked back in time. Chairs dating from the 1700s, beautiful old paintings, a thousand candles and Louis Armstrong singing La Vie En Rose in the background – it’s your home from home. Our cocktails are primarily our own creations, but of course we’d love to serve you the classics as well.

We are very terroir minded, so we like to work with the beautiful liquid gold Belgium has to offer us, like jenever and beer, and we are also very in touch with nature. We handpick most of our garnishes within a 2km radius of our bar (the dunes, the forest…) We try to connect our story to our ground, because as bartenders, it’s highly important that every detail in your drink has a story.

Besides The Pharmacy, we also do catering jobs, we travel around the world to share our passion. We've been to the Caribbean, Spain, France, Greece and lots of other places, and this inspires us so much.

Our second place, The Antique Shop, is where we train bartenders, host private events and organise tastings. This is something we will keep on doing until our last breath, because it’s what we love – it’s the best, most inspiring job ever!

Amongst our accolades: we were nominated Best Cocktail Bar in Belgium by Venuez Magazine, Ran was nominated Best Bartender by Venuez, Hannah was nominated top 12 Best Bartenders of the World

by Diageo World Class and had had her first book Come Take A Sip With Me released in September. Oh, and we’ve released two gins and have some nice things for the future as well.

The Pharmacy, Elizabethan 178, 8300 Knokke-Heist, Belgium.

58 - The Cocktail Lovers

CREATE A STIR EACH MONTH 5th-11th October

London Cocktail Week Something with the spirit of London Sacred Martini 50ml Sacred Gin 15ml Noilly Prat Dry Vermouth Method: Stir ingredients in a mixing glass with plenty of ice and strain into an iced cocktail glass. Garnish with a lemon twist.

26th November Thanksgiving Something nice with pumpkin and spice Pumpkin Spice Mule 20ml Monin Pumpkin Spice Syrup 50ml brandy 20ml lemon juice Dash of Angostura aromatic bitters Ginger beer Dried apricot and lime zest to garnish Method: Shake first four ingredients over ice and strain into a tumbler. Top with ginger beer and garnish with lime zest and dried apricot.

Throughout December Party season Something simple and celebratory Aperol Spritz 75ml Prosecco 50ml Aperol 25ml soda Slice of orange Method: Pour ingredients into a wine goblet filled with ice. Stir. Add an orange slice.

IN-formed The

Cocktail

Girl

In pursuit of spiritual enlightenment in London’s bars

Dry Martini London

When a new bar opens in London specialising in Dry Martinis, it’s only natural that The Cocktail Girl is going to make it her business to take a look and a sip. Moreover, when the venue in question is the latest outpost from the legendary Dry Martini Barcelona, then she’s heading there pronto.

Dry Martini Barcelona is a regular on The World’s 50 Best Bars list and already has outposts around the world including Singapore, Rio de Janeiro, Bali and Boston. Having visited both the Barcelona flagship and the Madrid incarnation, I couldn’t wait to pull a stool up at the bar of the brand new Dry Martini London. And what a bar. The focal point of the room is the area known reverentially as The Altar and, if you like to get close to the Martini-making action, this is the place to be. Happily I secured the space and was able to see the immaculate bar team at work.

The menu is a mix of classics and signatures, but given its specialism what else was this girl going to order to start her evening but a Dry Martini?

The only tough decision here was the choice of gin, there’s a huge selection from the famous to the lesser known, and it was No. 3 that called to me. Head Bartender & Dry Official Trainer, Lorenzo Miglietta, treats guests to some lovely theatre, deftly chilling, stirring and pouring before presenting his works of art. Perfect is not a word we bandy about, but this glass of goodness came pretty darned close.

I’d happily have ordered another but it seemed rude not to dip into some of the signature drinks too. Hello then to Mr Hemingway (Bacardi, lime, sugar, Lillet Blanc and pickled onion). Pickled onion in a Daiquiri? Trust me it works, adding a delightful acidic edge to the classic.

Beyond the sublime drinks, the venue itself is pure elegance. All about the detail, a scan around the large but surprisingly intimate room reveals plentiful comfortable sofas and cosy areas. Look out too for the artworks, from the personal collection of Dry Martini founder Javier de las Muelas, celebrating the art of the mixed drink, such as the huge piece that forms the backdrop to the bar. Whilst appearing to depict a couple duelling with pistols it apparently symbolises the entwining of the ingredients in a Martini. Yes, really.

Hidden discreetly within the unprepossessing surroundings of the Meliá White House hotel, Dry Martini London is a grown-up and very seductive oasis.

Dry Martini, Meliá White House, Albany Street, Regent’s Park, London, NW1 3UP.

ONES FOR THE DRINKS CABINET The Facundo Sipping Library Ladies and gentlemen, please be upstanding for the sipping sensations in the Facundo Rum Collection. If they were a band, they’d be the men in Take That rather than the boys they were in their previous incarnation – undoubtedly richer, mellower, more contemplative but still appealing to a wide audience. In fact, they’ve got chart toppers written all over them. Get them while you can.

The Facundo Rum Collection is available in limited release in select hotels, restaurants and retailers across Europe from November.

DID YOU KNOW? Most veg and almost all fruit contain traces of alcohol…

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There’s a hint of a modern British gastro pub about it – racing green walls, white tiled bar, dark wood tables and chairs, gilt mirrors, greenery. There’s gin too – around 57 varieties, not including the vintage selections, various genevers or the Plymouth Gin on tap. Cocktails take in all spirit categories though. We liked the Fleet Street Cocktail (Plymouth Gin, Chartreuse, pineapple, lemon juice and bitters).

One more door leads you out back to the smoking area, just a hop, skip and a jump away from…

The Baxter Inn Basement, 152-156 Clarence Street, Sydney 2000. thebaxterinn.com On a scale of one to 10, Baxter Inn comes in at 0.5 on the grand entrances front – it’s accessed through a dark alleyway at the back of The Barbershop and located in a nondescript commercial building. We won’t lie, it doesn’t smell that great on the way down the steps into the basement either… Thankfully, things get a whole lot better once you hit the impressively long American-style saloon bar inside.

This is Charlie Ainsbury and Luke Ashton’s first independent venture and as two former World Class Australia winners, we’re telling you, they know their stuff. But rather than opening a bar solely for the drinks geeks, they’ve opted for something for everyone – hence the decision to focus on lighter drinks in a permanent pop-up concept influenced by the weather and locale.

The menu consists of four spritzers – all pre-batched and ready for speedy and efficient service. We tried the Belafonte (Tanqueray No. TEN Gin, lemon juice, prosecco and wild basil), and just to make sure it wasn’t a fluke, we had a Gloss (strawberry, Ketel One Citroen, watermelon Riesling and rosewater) which scored top marks. It’s not all spritzers though, Charlie and Luke can whip up a classic along with the best of them, plus there are local wines and beers, and house made sodas and juices for those off the sauce.

Despite the fact there’s space for 100 or so covers, there’s an intimacy about the place – put that down to the dim lighting, low ceilings and dark wood in the bar area upfront, continuing on to the brick-walled section dotted with circular, candle-lit tables and chairs separated by a series of archways towards the back.

Sitting at the bar gets our vote. Where better to pore over the menu, check the jazz backing track, admire the moves of the charming braces-wearing ‘tenders and lust over the mega back bar – 700 or so bottles stacked up to the ceiling with the most out of reach accessed by a sliding step ladder? But the main thing is the whisky – over 300 bottles for your delectation. Seems rude not to try one neat (make it The Baxter Inn 16 Year-Old) before moving on to the cocktail list. We went for a good and boozy Boston Blood Bank (whiskey, Picon, Cynar, PX cherry walnut cacao) and it rocked.

This Must Be The Place 239 Oxford Street, Darlinghurst NSW 2010. tmbtp.com.au

Hinky dinks

Also recommended Hello Sailor hellosailor.com.au Mister Moustache mr-moustache.com.au Shady Pines Saloon shadypinessaloon.com

If The Baxter Inn is night then This Must Be The Place is day. You couldn’t get two more different bars if you tried.

While the former is set in a basement, with dark wood and serious drinks of the brown persuasion, TMBTP is on ground level, drenched in light and specialises in crowd-pleasing Spritz style cocktails.

More cafe in look and feel than out-and-out bar, the Scandi-style interior, all environmentally-friendly reclaimed wood, and socially conscious use of ingredients is just how you imagine a bar in Sydney should look – light-filled, low key and relaxed.

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SNAPSHOT: 1.

Pictures from the hottest events, competitions and openings in the last three months 4.

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1. Rachel McAdams and brother Daniel McAdams at the Spotlight party hosted by Grey Goose Vodka and Soho Toronto at the Toronto International Film Festival. Soho House Toronto. September 2015 2. Chadwick Boseman, Scottie Pippen, David Beckham and Chang Chen at Haig Club Miami. September 2015 3. The Progress 1000 London’s Most Influential People 2015 London Evening Standard.

London September 2015.

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4. Ellie Goulding and Victoria Beckham celebrating the first anniversary of the Victoria Beckham store during London Fashion Week.

London, September 2015 5. Emilia Clarke at the GQ Man of the Year Awards, Solo Artist of the Year Award sponsored by Cîroc Vodka. London, September 2015.

6. Dry Martini London launch party. London September 2015

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7. Guests at the final Hennessy 250 Tour at the CIRCA Gallery, Johannesburg. August 2015 8. Jordan Dunn and David Gandy at the GQ Man of the Year Awards, Solo Artist of the Year Award sponsored by Cîroc Vodka.

London, September 2015.

9. Michito Kanekoto, winner of Diageo Reserve World Class 2015. Cape Town, September 2015.

IT’S CHRISTMAS! (Well nearly…)

Top tips for going out, staying in, impressing, gifting, serving and surviving the most wonderful time of the year