Ciders in September
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“Where the land meets the sea, legends become real…”
s we transition from summer to autumn, we have tips from industry professionals on how cocktails could be the key to keeping clientele coming back. From flair mixology to stylish decorations that don’t break the bank, our cocktails feature is packed full of things you need to know as we head into the new season. What says autumn more than cider? Maybe a flavoured cider, as they continue their rise in popularity. On a side note, hygiene is still a hot topic globally and our draught feature focuses on the importance of cleaning your beer lines and how to maintain the quality of your pours. Our regular features are still here with Venue of the Month bringing one classic board game to life in a playable bar, and our Hospitality around the World dates back to 1914 where their ales are made from their unserved bread. Wondering what our next issue is going to be about? Head to page 56 to find out… Happy reading!
September 2021
Cover: Rémy Martin www.remymartin.com Instagram: @remymartin Twitter: @RemyMartinUK Facebook: Remy Martin
The cocktail issue
INSIDE: Hospitality around tHe World • draugHt • neW Creation
edITOr
deSIgn & prOduCTIOn
Kelly Bellerson kelly@cimltd.co.uk
James Taylor james@cimltd.co.uk Tel 01795 509107
puBLICATIOn MAnAger
A signature blend of DOUBLE DISTILLED, TRIPLE DISTILLED and PEATED MALTS with SOFT GRAIN whiskey, inpired by the legends of Donegal.
Kelly Bellerson Editor
Manjeet Griffiths manjeet@cimltd.co.uk Tel 01795 509109
Grant Waters grant@cimltd.co.uk Tel 01795 509108
CLASSIfIed eXeCuTIVe
SALeS dIreCTOr
Jordan Cutting jordan@cimltd.co.uk Tel 01795 509109
Tom Woollin tom@cimltd.co.uk
CredIT fACILITIeS MAnAger
John Denning jdenning@cimltd.co.uk
Natalie Murray creditcontrol@cimltd.co.uk Tel 01795 509103
/barmagazineUK
CHIef eXeCuTIVe
@barmagazine
@barmagazine
www.barmagazine.co.uk @SilkieWhiskey vdsuk.com/brands
Enjoy Silkie responsibly.
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Contents REGULAR FEATURES 19 COCKTAILS
Our cocktails feature is bigger than ever, with cocktails the key to successfully transitioning your venue from summer to autumn.
46 Hospitality around the World
Travel to Canada with us this September where our historic venue pick creates its ales using their own unserved bread.
48 Venue of the Month
Date night or game night? Can’t decide – well why not have the best of both in this new prestigious bar that lets you play while you dine…
52 Draught
Celebrate the beginning of autumn with a flavoured cider or beer, from a clean line of course, as this feature suggests how to maintain perfect pours and why flavoured ciders are on the rise.
56 Technology teaser
Want to find out what’s coming up in October? We have the low-down on the latest bar tech that venues across the country are using and trust us, you won’t want to miss this…
www.barmagazine.co.uk
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Cocktails
Rémy Martin’s Sidecar As the sidecar celebrates it’s 100th anniversary, RÉmy Martin tells the tale of this cocktail’s rise.
T
he tides of war carried Americans to Europe and with them the cocktail style that America had made its own. We are told that the Sidecar was named for a certain US army captain whose preferred form of transport when out drinking in Paris was... a sidecar. In London, your bar of choice would be the Buck’s Club with bartender Pat MacGarry. Paris had Harry’s Bar and the Ritz, Harry’s Bar remembered for its patron and famous cocktail authority Harry MacElhone, the Ritz for chief bartender Frank Meier who is celebrated as the inventor of the first
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luxury cocktail that featured the rarity of pre -phylloxera Cognac Fine Champagne, a Rémy Martin “Ritz Spécial”, vintage 1865. One-third Cognac, one-third Cointreau, one -third lemon juice, ice, shake and serve. That’s what Harry MacElhone said it should be, back in 1922. It’s as simple as that. The citrusy character of the Sidecar displays the depth and versatility of Cognac as well as any cocktail ever created. Other recipes may vary the measures: three to two to one, so Cognac is a bigger part of it. And in tribute to Frank Meier, let the Cognac please be Rémy Martin.
To make the perfect Rémy Sidecar it’s as easy as 3, 2, 1. 30ml Rémy Martin 1738 20ml Cointreau 10ml Fresh Lemon Juice Shake hard and double strain into a chilled martini glass, and garnish with a lemon zest. To create some fantastic twists try experimenting with shaking fresh fruits, fruit syrups, or even topping up at the end with champagne or dry French cider. Rémy Martin 1738 available from Waitrose nationwide.