ISSUE 31
SPRING 2019
fig. 1
ISSN 2052 0603
THE HOW TO ISSUE
Tips and tricks for cocktail connoisseurs and the cocktail curious.
®
T H E
S E E D L I P
C O C K T A I L
B O O K
Featuring recip es from the World’s Best Bars & Restaurants inc: THE DEAD RABBIT, THE
S AV OY, C LO V E C LU B & S C O U T
Available at: WWW.SEEDLIPDRINKS.COM
NOT ALL COCKTAIL LOVERS ARE
CREATED EQUAL. SOME ARE BARTENDERS, SOME ARE BARFLIES.
OTHERS ARE JUST PLAIN COCKTAIL CURIOUS.
As always, this issue embraces them all. Only this time we’ve done things a little differently. Instead of our usual features format, we’ve gone for a manual-style issue filled with all manner of how-tos. From advice on opening a bar on a budget and taking droolworthy drinks shots for Instagram, to pointers on launching a drinks brand and styling a bar cart at home, we’ve spoken to a panel of experts, including Ben Branson, founder of Seedlip Drinks, award-winning author gaz regan, even sometimes pop star Alex James, to give you the lowdown on their specialist subject. The result, we hope, is a fun but informative guide with plenty of tips and insights that will engage and inspire you, whatever stage you’re at on your cocktail journey. So, whether you’ve picked this issue up in a Eurostar or airline lounge, a corporate office, had it sent to your bar or you’re one of our many subscribers around the world, we’ve got you covered. Happy imbibing!
Please imbibe responsibly
Ms S & Mr G thecocktaillovers.com
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The Cocktail Lovers - 3
HOW TO: BARS 6. HOW TO OPEN A BAR ON A BUDGET It’s hard but not impossible, says Moe Aljaff
26. HOW TO BUILD A COCKTAIL BOOK COLLECTION Seven essential reads chosen by gaz regan
8. HOW TO LAUNCH A DRINKS BRAND Tips for getting your ideas into a bottle, by Allie Warren at Distill Ventures
DRINKS
10. HOW TO DEVISE A NEW COCKTAIL MENU An insight into the planning by Remy Savage from Artesian at The Langham 12. HOW TO CHOOSE THE RIGHT BAR FOR ANY OCCASION By Hannah Sharman-Cox and Siobhan Payne at DrinkUp.London
BAR/HOME 14. HOW TO MAKE AND CUT BIG, CLEAR ICE CUBES Camper English has put in years of research so you don’t have to 18. HOW TO CARE FOR YOUR GLASSES Show your respect for your glassware
HOME
28. HOW TO BATCH COCKTAILS Smart hosts batch. Max and Noel Venning explain why 32. HOW TO CAPTURE YOUR SPIRIT IN A BOTTLE When money’s no object, go bespoke 33. HOW TO MAKE THE PERFECT IRISH COFFEE The recipe for a hug in a glass, by Bobby Hiddleston and Mia Johansson 34. HOW TO BREW YOUR OWN KOMBUCHA Fermentation made easy 36. HOW TO MAKE INFUSIONS Unleash your creative side and get infusiastic 38. HOW TO MAKE NON-ALCOHOLIC DRINKS SEXY What to drink when you’re not drinking, by Ben Branson, founder of Seedlip Drinks
20. HOW TO GROW YOUR GARNISHES (Even if you’re not remotely green-fingered)
40. HOW TO START A WINE COLLECTION Serious about wine? Romain Bourger offers invaluable advice for wannabe collectors
21. HOW TO SET UP A HOME BAR Top tips for the home bar enthusiast from Henry Jeffreys
42. HOW TO SHAKE UP THE CLASSICS Twisting up the classics with the Tastemakers at Fairmont Hotels & Resorts
22. HOW TO STYLE A BAR CART No space for a bar? Vanessa Dina on the art of the bar cart
SUSTAINABLE DRINKING
24. HOW TO MAKE COCKTAILS WITHOUT BAR KIT Clue: you’ll find all the equipment you need in your kitchen
4 - The Cocktail Lovers
44. HOW TO BE A SUSTAINABLE DRINKER (AND NOT PISS OFF YOUR BARTENDER) Take your cues from Iain Griffiths and Kelsey Ramage at Trash Tiki
Editors: Sandrae Lawrence Gary Sharpen
FOOD
Sub-editor: Laura Hills
46. HOW TO PAIR COCKTAILS WITH FOOD Flavour combos that work, as tried and tested by Marc Álvarez 48. HOW TO RUSTLE UP (QUICK AND TASTY) BAR SNACKS Pimp up your nibble selection in three easy recipes 50. HOW TO DRINK GIN WITH CHEESE The pudding course gets savoury with Alex James and Burrough’s Reserve Edition 2 51. HOW TO WHIZZ UP A BOURBON MARINADE The one marinade you need for all your barbecued meats
HEALTH 52. HOW TO HIT A HANGOVER ON THE HEAD Cara Frost-Sharratt helps you swot up before you hit the sauce 54. HOW TO DRINK AND THRIVE It’s all about balance, says Tim Etherington-Judge
PHOTOGRAPHY 56. HOW TO TAKE INSTA-GLAM PHOTOS Style up your Insta feed like a boss, by Rich Woods
Creative Director: James Cheverton at Burnt Studio burntstudio.com Contributors: Moe Aljaff Marc Álvarez Romain Bourger Ben Branson Vanessa Dina Camper English DrinkUp London Tim Etherington-Judge Cara Frost-Sharratt Iain Griffiths Bobby Hiddleston Alex James Henry Jeffreys Mia Johansson Mark Murphy Kelsey Ramage gaz regan Remy Savage Max Venning Noel Venning Allie Warren Rich Woods For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com
TRAVEL
T: 020 7242 2546
58. HOW TO BE A COCKTAIL LOVER’S FAVOURITE AIRLINE It’s simple: partner with the best bars and products in the world. By Mark Murphy 60. HOW TO GET HYGGE WITH IT Cocktails in Copenhagen
The Cocktail Lovers are proud winners of Best Cocktail & Spirits Publication, Tales of the Cocktail Spirited Awards 2016 and The London Evening Standard Progress 1000 – London’s Most Influential People 2015 and 2017
thecocktaillovers.com Printed by Stephens & George Distributed by Gold Key Media Reproduction in whole or part of any contents of The Cocktail Lovers Magazine without prior permission from the editors is strictly prohibited. The Cocktail Lovers Issue No. 31 Spring 2019 The Cocktail Lovers magazine is published by The Cocktail Lovers Ltd. in London, UK PLEASE DRINK RESPONSIBLY
The Cocktail Lovers - 5
Bars
HOW TO:
OPEN A BAR ON A BUDGET By Moe Aljaff
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Bars
fig. 2 If you have big dreams of opening your own bar but miniscule funds, take inspiration from someone who has done it in style What should you bear in mind when thinking about opening a bar on a budget? Research, adaptation, some more research and some more adaptation. There are, of course, a ton of variables that will alter the course of how your project will go, but if you can always set aside time and learn how to adapt with your limitations whilst being true to yourself and your brand, you can make it work. For example, if you have a railed-off mezzanine that’s not suitable for guests because the rule states that the roof is too low, take off the railing and make it into a stage for art installations and live music. Research what you did wrong, and see how you can adapt. What part does having a concept play in opening a bar on a budget? The funny thing about not having money when you open a bar is that you don’t have much of a choice when you choose your concept. This is neither a good nor a bad thing. Our concept, instead of being determined before we opened the bar – which is a must if you have an investor or take a bank loan – was sculpted as we went along. We had a ‘fixing the plane while we fly it’ attitude, and we slowly began to see what we wanted this bar to become.
Opposite: moe aljaff in demolition mode at two schmucks
We often describe it as, you can either set out to paint an object and try to come as close to perfection as possible, or you can just take a blank piece of paper and start painting until something happens. Of course, sometimes nothing happens... but hey, that’s showbiz baby! Where can you save money and what do you absolutely need to pay out for? You can save A TON OF MONEY on interiors, lights, music, seating, PR and marketing by being a bit creative. Here are some examples… Interiors: We began with an empty bar that we started to slowly fill out. We did so with things from our living rooms, we invited artists in for some free drinks and we left pens on our tables and in our toilets for our guests to paint with…
Furniture: Research, beg and borrow furniture from a variety of sources or even build it yourself – there are plenty of YouTube ‘how to’ videos on that subject! Lights: We installed Philips smart lamps that you can dim with an app – they’re €20 a bulb – and used woks and frying pans as lampshades. Music: We simply bought a Sony Sound Bar with a wireless subwoofer – €200 for our whole sound system. It worked incredibly in the room we had, because we researched it instead of thinking right away that we’d need some crazy elaborate sound system from the start. Marketing and PR: We literally started off recording stuff on smartphones and sat up to crazy hours on YouTube researching how to edit videos and photos, and how to properly push that content out to the market. Everything is out there… for free. What you shouldn’t cut the money on is your people, your products and your tools. Everything else can and will be forgotten as long as you have great people, amazing products and great service. The atmosphere and the low-budget aspect usually adds to the charm, and if you follow through, you’ll find yourself with endless support and love from your industry, your regulars and your friends and family. Are there any advantages to opening a bar with limited funds? Creativity is absolutely one of the best things about opening a bar with little to no money. The major thing we’ve learned, though, is how to be fearless: “If you’re gonna walk on ice, you might as well dance!” We came into this with nothing. Building our bar has allowed us to be fearless, to throw ourselves into different projects where we’re not afraid of the risk. What if we don’t have enough, or what if we can’t live off it? We already know how that feels, and we know that we can overcome it. Moe Aljaff is co-owner of Two Schmucks, Barcelona. facebook.com/schmuckordie
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Bars
HOW TO:
LAUNCH A DRINKS BRAND By Allie Warren
fig. 3 Time was when it was only the big guns who launched drinks brands. Not any more. Whether you’re a bartender or someone who dreams of ditching the corporate job and putting your creative ideas into a bottle, it can be done. Here's how to get a head start‌
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IN-the spotlight Bars
When you’re thinking about launching a new drinks brand, is it more advisable to be thinking in terms of current trends or looking to address what you think will be the next big thing? We think that what consumers are looking for has changed. They care more than ever about who makes the product in their glass, how it’s made, where it’s made and what it’s made from. While a brand that fits an emerging trend could be easier to sell initially, we think the magic is in the founding team coupled with a great liquid and an authentic proposition that connects with consumers, those are the things that make it more likely to grow into a global brand of the future. What are the crucial first steps to take for getting your idea off the paper and into a bottle? Make it happen. Trial, test, tweak and repeat until you have something that you’re excited to show others. Seeking advice and taking on feedback is so important at this stage as you’re unlikely to have a perfect product and proposition during your first attempt. So you’ve come up with a recipe, you think it’s good and your friends being friends tell you it’s good, but how do you find out if your product is something consumers want and will pay money for? Test samples and your brand story with as many people as possible. Take it to buyers, bartenders, consumers – anyone whose feedback you trust and value – and really listen to what they have to say. When it comes to a successful brand, how much is about liquid development and how much is down to packaging, storytelling and marketing? They are all as important as each other, there’s no magic bullet here! People expect a good liquid but it is essential that you have a clear brand story and are able to communicate it in everything you do. Great liquid and great packaging can get you far but might not be enough if you can’t tell people what makes your brand interesting. A clear commercial proposition is also essential in creating a successful brand.
How much should you be thinking of investing in your drinks brand and what will most of that money be used for? When planning the investment required, the first thing we’d recommend doing is defining your ambition – and then invest whatever it takes to deliver on that. There are some brands that grow quickly with relatively small investment, but they are the exception for sure. To grow a drinks brand quickly you should expect to invest significant amounts of money in the first three years. Focused investment in the early years should gain the distribution and consumer engagement required to deliver exceptional growth in the later years.
Make it happen. Trial, test, tweak and repeat until you have something that you’re excited to show others How can Distill Ventures help? Distill Ventures was born out of a realisation that there were many outstanding and visionary drinks entrepreneurs, yet also a lot of barriers and few resources to help them build global drinks brands. In 2013, we set out to change that. We brought together our passion for drinks and access to a range of experts to fill the void and enable founders to build the drinks brands of the future. Our portfolio brands take advantage of our deep understanding of how the best drinks brands are built. We help remove roadblocks and facilitate opportunities, working closely with entrepreneurs and their teams to develop customised support that can fundamentally turn the dial. We use that deep understanding and expertise to drive brands forward, whether it’s establishing an online sales platform, brand building via social media, liquid development for non-alcoholic drinks or unlocking access to control states in North America. We look for the industry’s best and brightest entrepreneurs with a focused vision and the desire to lead and grow their brands. Allie Warren is head of marketing at Distill Ventures. Tap into their expertise at distillventures.com
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Bars
HOW TO:
DEVISE A NEW COCKTAIL MENU By Remy Savage
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Bars
fig. 4 There’s nothing bar teams love more than showcasing their creativity by devising a brandnew cocktail menu. But before the launch comes the planning. And lots of it. Here Remy Savage explains the rationale behind the new drinks on offer at Artesian at The Langham. How important is a new menu launch for the bar and the team?
How do the menus at Artesian differ from those you’ve devised before?
I think a menu is super important. It would be difficult to change your complete work environment every six months, so a menu becomes a wonderful platform to showcase the work you have been doing. For the team I think it’s a great way to keep everyone motivated and learning; it’s a great tool to make sure everybody feels included in the life of the bar. And the happier the staff, the happier the bar.
The first two menus we launched at Artesian didn’t differ at all from the work we were doing in Paris [at Little Red Door] – if anything, I saw them as a continuation. Our new one is a little different and takes root a little more in the work we do at my home bar [Bar Savage). The idea of creativity through limitation has been in my head for a bit and we felt like the Artesian was the best platform to explore it.
How far in advance do you start planning a new menu? We probably start to think about what’s next the day after we launch a menu! Developing a menu concept is probably my favourite thing about my job, so usually I can’t wait to get back at it.
What stages do you go through when undertaking a new menu?
Opposite: minimalist drinks on the new menu at artesian
Like anything creative, the process of a menu is somewhat external to you. By this I mean you start with a vague idea and you end up with something organically different from what you initially envisioned. 1. For me it usually starts with a vaguely philosophical question, something like, “Do you need words to understand flavours?” 2. Then we need to find a way to try and answer that question through the structure or the design of the menu. 3. The drinks themselves are the product of the reasoning, usually coming after both the concept and design. They are there to illustrate the point we are trying to make one way or another. 4. Once we have the concept, the design and the drinks, we enter the logistical phase (my least favourite), where we make sure all the products we use are always available, look at the prep schedule, arrange stations, etc... 5. Then we launch.
Please describe the inspiration for your upcoming menu. Our upcoming menu revolves around the idea of minimalism. All of our drinks will be made out of two ingredients. Giving the team this kind of restriction to work around forced us to think in a new way and question the idea of ‘balance’. The flavours are amazing, usually super delicate and very ‘new’. The only wiggle room we gave ourselves came from neutral-tasting ingredients, like salt, sugar and distilled water, things that don’t have any flavour but just taste of themselves (you couldn’t describe neutral sugar with any adjective other than ‘sweet’). Our menu is called ‘A Most Minimalistic Menu’ and launches in April, with drinks like Ambrato vermouth and apricot eau de vie (based on the idea of sourcing two ingredients that are perfect for each other); Armagnac and zalotti blossom (finding a way to make Armagnac approachable by underlining its wood with floral notes); and even rhubarb sparkling wine and gentian (where the saltiness and acidity of the wine is balanced by the earthy bitterness of the gentian). Remy Savage is Head Bartender at Artesian at The Langham, London. A Most Minimalist Menu is available from April. artesian-bar.co.uk
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LAST WORD How to reinvent a bar
The Prelude, featuring purple pineapple
R.I.P. Dandelyan, long live Lyaness the new bar that’s taken its place on the Southbank in London. The look and feel of the room is different, so too are the drinks. Instead of a traditional menu the team have chosen to focus on seven core flavours: pineapple, nut, banana, raspberry, aromatised milk wine, old-fashioned whisky and Onyx, a special blend created by Empirical Spirits in Copenhagen. The result is pretty damned amazing – 21 awesome drinks just waiting to become your new favourite. Go discover. lyaness.com