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Bars

In association with


Belvedere is a quality choice. Drinking responsibly is too.


fa c e b o o k . c o m / b e lv e d e r e v o d k a U k


EDITOR’S EDITOR'S WORD

WORD

TWO YEARS AGO I was sat having a drink in an impeccably trendy bar in New York’s Lower East Side. The drinks list was outstanding, the design was clever and the people looked effortlessly brilliant. “Why can’t they make bars like this in London?” I asked my drinking buddy. Fast forward to 2011 and things have changed; London has moved its game on significantly. The best new bars are, quite simply, even better and the old favourites have stepped up to meet their challenge. Even in the midst of the most challenging economic climate most of us have seen, there has never been a more exciting time to go out drinking and partying in the capital. Whatever you’re looking for, we’ve profiled London’s best bars and clubs. From those in and around the City to the top places to grab a great cocktail, check out our directory starting on p47. And if it’s clever cocktails you’re after, on p27 Edmund Weil of City Road speakeasy-style bar the Nightjar presents molecular mixology you can perform in your own home (and some you can’t, unless you happen to have a gun and some dry ice). We also meet Ali Dedianko, the New York bar-tender who went from serving cocktails to being the global face of luxury vodka brand Belvedere via a bubble bath in her favourite spirit. Speaking of which, we delve into the rich and varied history of vodka and hear from those responsible for some of the best tasting and most interesting vodkas on the market today. Wherever you want to go, whatever you want to quaff and however you want to drink it, square mile’s inaugural Bars Guide has it covered. You can thank us with a martini. In association with

SPREAD BETTING GUIDE

10 . VI EW FR OM T HE T OP St Paul’s as you’ve never seen it before 12 . B R I N GI N G I T A L L B A CK HOME Bar kit for those too lazy to leave the house

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Jon Hawkins ART DIRECTOR

Matthew Lewis-Hasteley Brendan Fitzgerald EDITORIAL ASSISTANT

Matt Huckle SENIOR DESIGNER

Lucy Phillips

18 . L I QU OR L A I D B A R E The world’s finest spirits go into the studio with ace photographer David Harrison

CONTRIBUTORS

Danielle Kent, Edmund Weil, David Harrison PRINTING

Colourfast Europe

27 . MOL E CU L A R MI X OL OGY The Nightjar’s Edmund Weil on creative cocktail making taken to the next level

EDITOR-IN-CHIEF

Martin Deeson

32 . GET T I N G I N T O T HE S P I R I T It’s the UK’s most popular spirit. We meet the people making vodka a soaring success 36 . S PA R K L I N G COMPA N Y The champagne to look out for in London bars 40 . B E ER N E CE S S I T I ES Three top lagers for winter drinking in style

SQUARE MILE EDITOR

Mark Hedley HEAD OF DIGITAL

Mike Gluckman COMMERCIAL DIRECTOR

Lauren Neale HEAD OF MARKETING & PR

Loren Penney MARKETING & EVENTS

Danielle Kent DRINKS & VENUES

Alex Watson

42 . GR A P E VS GR A I N We pit beer against wine. Why? Because, to paraphrase George Mallory, they were there 45 . T HE CU LT OF B R U N CH The trend for debauched, midday partying

PRINT ADVERTISING

Michael Berrett, Geraldine Gaffney, Nick Gray, Sophie Green, Simon Orchard, Will Preston, Will Taylor ACCOUNTS

Steve Cole, Laura Otabor, Claude Alabi CEO

47 . T HE L I S T London’s best bars and clubs, from speakeasy saloons to industrial-style urban hangouts

64 . B A R S I N N U MB ER S The highest bar in the world, the largest cocktail and a 1m-wide club in Liverpool

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T h e vo i c e o f T h e c i T y

GUIDES EDITOR

SUB EDITOR

14 . I ’ M W I T H T HE B R A N D How New Yorker Ali Dedianko became Belvedere vodka’s global brand ambassador

62 . CA FÉ CU LT U R E S HOCK The machine revolutionising coffee making Jon Hawkins, Bars Guide Editor jon@squaremile.com

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Tim Slee CHAIRMAN

Tom Kelly OBE

020 7819 9999 SQUAREUPMEDIA.COM

square mile uses paper from sustainable sources

© Square Up Media Limited 2011. All rights reserved. No part of this magazine may be reproduced without the written permission of the publisher. All information contained in this magazine is, as far as we are aware, correct at the time of going to press. Square Up Media cannot accept responsibility for errors or inaccuracies in such information. If you submit unsolicited material to us, you automatically grant Square Up Media a licence to publish your submission in whole or in part in all editions of the magazine. All material is sent at your own risk and although every care is taken, neither Square Up Media nor its employees, agents or subcontractors shall be held liable resulting for loss or damage. Square Up Media endeavours to respect the intellectual property of the owners of copyrighted material reproduced herein. If you identify yourself as the copyright holder of material we have wrongly attributed, please contact the office.

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The Artistry of Champagne


guide

vIEwpOINT ST pAul’S

RAISING THE ROOF If it wasn’t impressive enough already, St Paul’s has been taken to new heights courtesy of the view from Madison...

 Since St Paul’s cathedral was completed in 1710 the City has undergone dramatic and constant change. Sir Christopher Wren’s masterpiece has remained much as it was, but this remarkable reflected view from the roof terrace of bar and restaurant Madison shows the cathedral in an entirely different light. madisonlondon.net

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GUIDE

RAISING THE BAR AT HOME Give your party-throwing skills a boost with these exceptional drinks gadgets

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RIEDEL GREEN MAMBA, £375: The deadly mamba is the fastest snake in the world and – who knew? – also the perfect shape for a mouth-blown glass wine decanter. Only 100 will be made, each numbered and bearing Maximilian Riedel’s engraved signature. You’ll need to be quicker than its serpentine namesake to snap one up. harrods.com

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STELTON MARTINI MIXER, £200: Mixing the perfect martini is an art form, so you need appropriately creative tools for the job. Designed by Paul Smith for Danish design house Stelton, this martini mixer should fit the bill, with handwritten encouragements such as “take pleasure seriously...” engraved into the black titanium coating. stelton.com

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JOHNNIE WALKER BLUE LABEL BY PORSCHE DESIGN CUBE, £490: For those serious about their whisky – and if you’re drinking Johnnie Walker Blue Label we’ll assume you are – the stainless steel and leather Cube is a stylish way of guaranteeing you’ll serve it perfectly when there’s no bartender around to do it for you. harrods.com

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guide

The good mixer Ali Dedianko loves Belvedere vodka so much she bathed in it, winning her a dream job as the brand’s global ambassador. joN haWkiNs is stirred not shaken Not maNy people get their dream job by taking a bubble bath in vodka, but then being Belvedere’s global brand ambassador is no ordinary role, as Ali Dedianko – the present incumbent – will tell you. “It’s been a wild ride,” says Dedianko of the job she began in January 2011 after winning the Polish vodka brand’s Dream Job competition in New York the previous December. “It’s a role each person adapts to fit themselves, and it is unusual but I think it’s important. It’s not just a bottle of vodka, a liquid, that we’re selling, it’s a lifestyle and an experience.” Hence a one-minute audition video for the competition, shot in the style of a 1920s silent film, that features Dedianko in the tub sipping a martini while her butler tops up the bath with Belvedere from a bottle. “I figured loads of people would be either making a cocktail or saying, ‘I love Belvedere because…’ so I wondered how I could show that I really love the brand? What’s more passionate or luxurious

●● What’s more passionate or luxurious than taking a bath in vodka? of course, it’s tastefully done 14 Squaremile

than taking a bath in vodka?” she says, adding “of course, it’s tastefully done.” (Google ‘Belvedere bubblebath’ if you’d like to see it – and we know you do.) The final stages of the process included interviews, presentations, a bar safari and cocktail creation, but a five-minute presentation sealed the deal. “I wanted my personality to shine, so I did a brand presentation followed by a tasting, then staged a flashmob to Lady Gaga,” she says. “I had seven friends in the audience who had learned a routine to Telephone and they danced while I poured cocktails. I got a lot of laughs and claps, so I figured I’d either won or failed miserably.” Fortunately for her, and for Belvedere – where she will continue as brand ambassador beyond the original one-year deal – it was the former, and it’s been quite a journey from dive bar waitress in New York to the face of the brand that led the ‘super-premium’ vodka movement in the mid-1990s. Dedianko first cocktail waitressed at a bar while at university in New York taking European Studies (she speaks Spanish, Italian and “poor Russian”). She quickly tired of serving other peoples’ drinks and moved to a small dive bar where she started serving her first simple cocktails. One day she got a call from university classmate Alex Day (these days something of a luminary in the US cocktail scene), who was managing iconic Lower East Side speakeasy The Back Room. One of his barmen had fallen ill and he knew Dedianko could bartend. “Alex was the one who really turned

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PROFILE DEDIankO

me from dive bartender to cocktail bartender,” she says. “His love and appreciation for the craft really rubbed off on me.” From the Back Room she went to tea room-styled gin bar Madam Geneva before that bubble bath turned her career upside down. In her current role, she travels the world meeting and educating bartenders as “the face of Belvedere” and Dedianko, whose love of travel stems from a flight attendant mother, describes it as “the perfect marriage of mixing cocktails, travelling, using my language skills and meeting people”. Does she ever bump into rival brand ambassadors? “All the time! There are quite a few of us out there doing the global role, and you do hope to run into one another on the road every now and then. It can get lonely otherwise.” Still only 26, Dedianko’s rise from pouring Belvedere in New York to representing the brand around the world has been a fast one, but she bats away the suggestion she has, almost overnight, become one of the bartending world’s stars. “There are certainly celebrities in the bar world, but I’m not one of them,” she explains. “I don’t want to say I’m a nobody in this industry – I wouldn’t sell myself that short – but I haven’t been in this business for as long as some, whose names are better known.” She is, however, undeniably well connected in an industry that, by its very nature, is incredibly sociable. Wherever she in the world, there’s always someone ready to welcome her with a drink. “I’ve been really fortunate in that, if I say I’m going to Singapore, someone I’ve never even met but is a friend of another bartender I once met on a training, for example, will put me in touch with a bartender in Singapore,” she ▶

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GUIDE

●● It’s the perfect marriage of mixing cocktails, travelling, using my languages and meeting people… ▶ says. “It’s not even about the brand at that point, it’s about the fact we all love cocktails and all love the environment.” When she’s not travelling, Dedianko is based in London and she’s a fan of the city’s vibrant bar scene. Worship Whistling Shop and Callooh Callay – where she recently did a guest stint making cocktails – are particular favourites. The latter, she says, reminds her of her old home The Back Room, an original speakeasy once owned by notorious New York gangsters Lucky Luciano and Meyer Lansky, whose legacy can still be felt. “To get there you have to go down this little alleyway through the building, then back up into the store,” says Dedianko. “I have to say, whenever I closed up by myself on a week night it was quite spooky – I would turn out all the lights and run.” Now, of course, there’s no need for her to be shutting up shop in the early hours or any such arduous tasks. In fact, jetting around the world drinking and talking about cocktails sounds not so much like a dream job, more like barely a job at all. “Of course it feels like a job,” rebuffs Dedianko, a huge grin across her face. “There’s the administrative side of things and I don’t want people to think I’m not doing any work, but it doesn’t feel like work in the traditional sense. Before I got it, I didn’t even know a job this well-suited to me existed.” ■ For more information: belvederevodka.com

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 Belvedere has partnered with the charity (RED) to raise proceeds for the Global Fund to fight AIDS, tuberculosis and malaria with the launch of a (RED)inspired bottle. The Belvedere vodka inside is the same as you’ll find in the standard bottle, except 50% of the worldwide sales of Belvedere (RED) Special Edition will be contributed to the Fund. “As one of the world’s leading spirit brands, we are in a unique position to harness the power of our customers to benefit the millions of people who are at risk, or are living, with HIV,” says Belvedere President Charles Gibb. “We want to raise consumer awareness and incite more global action to eliminate AIDS in Africa.” Belvedere (RED) is on sale now until after Christmas, £34.49

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simply perfect.

Hand-selected 100% Weber blue agave. The world’s finest ultra-premium tequila. patronspirits.com

The perfect way to enjoy Patrón is responsibly. © 2011 Patrón Spirits International AG, Schaffhausen, Switzerland. 40% Alc./Vol.


GUIDE

SPIRITS IN THE SKY Photos by DAVID HARRISON

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DRINKS SPIRITS

VODKA SHOTS: (From left) Ciroc 1L (£39.95, ciroc. com); Stolichnaya Elit (£43.75, stoli.com); Legend Of Kremlin (£30.25, legend-ofkremlin.com); Belvedere (£34.49, belvederevodka.com); Finlandia (£17.30, finlandia. com); Ultimat (£42.75, ultimatvodka.com)

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DRAM FINE: (Clockwise from top right) Courvoisier XO Imperial (£69.95, courvoisier. com); Hine Antique XO Premier Cru (£99.95, hinecognac. com); Glenmorangie Signet (£111, glenmorangie.com); The Glenrothes Select Reserve (£27.25, theglenrothes.com); Drambuie 15-yearold Whisky Liqueur (£34.95, drambuie. com); Glenfarclas 40-year-old (£295, glenfarclas.co.uk); The King’s Ginger Liqueur (£17.49, thekingsginger. com); Johnnie Walker Blue Label (£129, johnniewalker.com)

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DRINKS SPIRITS

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GUIDE

HIGH SPIRITS: (Above, from left) Patrón Silver (£41.95, patrontequila.com); Ron Zacapa Centenario Rum Sistema Solera 23 (£48.95, zacaparum. com); Appleton Estate 12-year-old (£33.75, appletonestate.com). (Below, from left) Chambord (£18.79, chambordonline.com); José Cuervo Platino (£47.25, cuervo. com); No 3 London Dry Gin (£33.65, bbr.com); Martin Miller’s Gin (£20.49, martinmillersgin.com); Williams Chase Gin (£32.95, chasedistillery. co.uk); Tanqueray No Ten Gin (£35.25, tanqueray.com)

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DRINKS SPIRITS

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A Striking Setting For Delicious Dining The Cinnamon Kitchen serves modern Indian cuisine in a contemporary City setting with innovative menus courtesy of Executive Chef Vivek Singh, also of the acclaimed Cinnamon Club in Westminster. Â As well as the main restaurant, a discrete private dining room offers a bird's eye view of the busy kitchen in action whilst an impressive tandoor bar provides real theatre and interaction with the grill chefs. 9 Devonshire Square London EC2M 4YL Tel: +44 (0)20 7626 5000 Fax: +44 (0)20 7397 9611 info@cinnamon-kitchen.com www.cinnamon-kitchen.com


contemporary bar and lounge

Chilled Cocktails & Contemporary CanapÊs  Ideal for product launches, drinks receptions, tasting events or celebratory parties a well as light bites and lounging, Anise offers innovative cocktails alongside exquisite modern Indian bar food and canape plates in a truly striking space.

9 Devonshire Square London EC2M 4YL Tel: +44 (0)20 7626 5000 Fax: +44 (0)20 7397 9611 anise@cinnamon-kitchen.com www.anisebar.com


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BBC 50ml Pere Magloire calvados 25ml Becherovka cordial Absinthe smoke (absinthe herbs and botanicals – including anise, wormwood, mint, peppermint, cumin, liquorice – dried and smoked from a ‘smoking gun’) Serve: Pour ingredients into a carafe, add smoke, then decant over a large ice ball. Garnish with a candied crab apple. Verdict: The boozy, punchy, smoky, intense and herbal BBC is not to be taken lightly. The absinthe smoke, ‘fired’ from the Nightjar’s ‘smoking gun’, cuts the sweetness of the calvados. The BBC is the Nightjar’s twist on the classic B&B (Brandy and Benedictine) adding Becherovka herbal bitters for the Benedictine. Created by the Nightjar’s Marian Beke while at the Langham, opposite the BBC offices.

molecular mixology

where there’s smoke...

… there’s most likely a barman creating a hot new concoction. edmund weil, of innovative bar the Nightjar, explains the art and science of molecular mixology

PhotograPhs by Bruno Drummond

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NOT BITTER, JUST TWISTED.

Follow us on twitter: twitter.com/BabickaBrothers or find out more online: www.babickavodka.com


guide

molecular mixology

Rupununi 50ml El Dorado rum Spiced honey (acacia and blossom honey infused with coffee beans, cloves and star anise) A dash of Wray & nephew over-proof rum Juice of half a lime Serve: Shake and serve in a rocks glass with a lime wheel and cracked Caribbean spices. Verdict: not strictly molecular mixology, but a deeply impressive cocktail you can make yourself at home; the only slightly leftfield ingredient here is the ‘spiced honey’, which can be adapted to taste then watered down slightly to make it easier to pour. The Rupununi is a winter twist on the daiquiri – fresh, full bodied, spicy and sweet, with a nice taste of rum and a spicy kick at the finish.

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molecular mixology

Fog Cutter  45ml Appleton estate V/X rum 15ml Hennessy cognac 15ml tanqueray gin 60ml orange juice 15ml lemon juice 15ml orgeat syrup 7.5ml Pedro Ximenez sherry Dry ice Serve: garnished with (dried) pineapple, pineapple leaves and dry ice Verdict: A ‘trader’ Vic Bergeron recipe from Grog Log (by Jeff Berry & Annene Kaye); a classic tiki punch-style drink with lots of alcohol. It’s fun in a glass and customers love it served with dry ice. Beware its hidden strength…

tHe nIgHtJAr BAr  Hidden away between two cafes on City road eC1V in London, the nightjar is a hidden slice of old-school glamour close to Shoreditch. the bar prides itself on an extensive range of innovative cocktails, from preProhibition classics to modern signature drinks, and regularly features live jazz performers. 0207 253 4101; barnightjar.com

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special spirit

Sales of premium vodkas are booming thanks to artisan distillers dedicated to the art. By jon hawkins

For a drink that on the face of it is so simple, vodka has caused an awful lot of controversy over the years. First there are the arguments as to the spirit’s origins: was it first distilled in Russia or Poland (or even Persia)? And then there’s the ongoing conflict about what actually constitutes vodka. In 2006, a row erupted in the EU over which raw materials the spirit could be made from while retaining 32 Squaremile

the right to be called ‘vodka’. The US definition is barely more useful – federal regulations state vodka to be “neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste or colour.” Since different vodkas are quite easily distinguishable from one another in taste and character, many of the people making the spirit (and those

buying it) would seem to disagree with this definition. And the sheer variety of vodka available, not least at the luxury (or ‘super-premium’), end of the market, is matched by our appetite for it; vodka is the highest-selling spirit category in the UK by both volume and sales value. All of which begs the central question, what actually is vodka? “I like to think of it as the cowboy of the spirit world in that there are no rules,” says

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SpiritS vodka

Ali Dedianko, brand ambassador for super-premium Polish brand Belvedere. “It can be made from potato, rye, wheat, grapes – you could make an onion vodka if you wanted to. All you need is a starchy raw material and you have to be able to distil it.” The process of producing vodka is, in essence at least, quite simple. The raw materials (usually grain or potato) are mashed or agitated to break them

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down and then warmed to turn the starch into simple sugars. Next, yeast is added to convert the sugar into lowproof alcohol, which is then distilled. The process of distillation, which takes place in a piece of equipment called a still, concentrates the alcohol. This fermented raw material is heated and the alcohol (with a lower boiling point than water) boils off and is condensed back into liquid and collected. This process is repeated enough times to bring the alcohol to over 96% alcohol by volume, and to separate the ‘heart’ of the alcohol (the drinkable bit the distiller is looking for) from the ‘head’ and the ‘tails’ (fusel oils, higher alcohols and other waste products). The spirit is then diluted with water to its final drinking ABV and is often filtered to remove off-notes and odours. The number of distillations varies from brand to brand and according to the raw material used. “When you distil a number of times you remove flavour and impurities,” explains Dedianko, “so if you start with something that doesn’t taste of much you’re not going to get a spirit with much flavour. You’re trying to balance purity – a word often confused with neutrality – with character.” The starting point of Belvedere vodka is Dankowskie gold rye from Poland’s Mazovian plains. Not only is it a particularly flavoursome grain, it also has an unusually high starch content compared with standard rye (65% vs 50–55%) and potato (around 20%), which makes it an ideal raw material for making vodka. Launched in 1996, Belvedere was arguably responsible for vodka’s elevation from humble white spirit to sophisticated, in-demand luxury product. When rival brand Grey Goose – created by Sidney Frank in 1997 – was

●● The sheer variety of luxury, ‘superpremium’ vodka available is matched by our appetite for it… sold to Bacardi for over $2bn (in cash) in 2004, the floodgates opened and a spate of super-premium vodkas were launched, many without apparent merit or points of difference beyond their different bottle designs. But according to Fairfax Hall, co-founder of Hammersmith-based artisan distillers Sipsmith, the movement has gone full-circle and consumers are demanding a better, more distinctive, more authentic product. “In the last two or three years things have changed, and people appreciate that you can have potato vodkas, rye vodkas, barley vodkas ▶

WHAT’S IN IT?: (Far left) Polish Dankowskie rye is harvested for Belvedere vodka; (above) potatoes grown on Chase’s farm go into their vodka

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FAIR. QUINOA VODKA ANNOUNCES THE RISE OF TRANSPARENT AND SUSTAINABLE ETHICS IN ULTRA PREMIUM SPIRITS. FAIR. QUINOA VODKA IS AN OUTSTANDING VODKA USING GRAINS OF QUINOA IN ITS FORMULA. THE PRODUCTION PROCESS IS THE RESULT OF A TWO YEAR JOINT RESEARCH BY FRENCH DISTILLERS AND BOLIVIAN FARMERS. FAIR. QUINOA VODKA IS THE FIRST FAIRTRADE CERTIFIED VODKA IN THE WORLD.

FAIR. QUINOA VODKA WAS NOMINATED: ‘BEST TASTING VODKA 2009’ NEW YORK SPIRITS AWARDS ‘GOLD MEDAL 2009’ INTERNATIONAL REVIEW OF SPIRITS ‘SILVER MEDAL 2010’ WINE & SPIRIT WHOLESALERS OF AMERICA

THE FAIR TRADE SPIRITS COMPANY. Paris www.fairtradespirits.com


SpiritS vodka

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▶ and interesting small-batch craft vodkas with genuine flavour,” he says. Belvedere’s Dedianko agrees. “We don’t filter through virgins’ hair or use diamonds in the process. For us it’s just about using good quality ingredients, distilling them properly and using water from our own artesian well.” Sipsmith originally created its barley vodka – distilled in a beautiful, handmade copper still called Prudence – as a base to make gin, but it was so good they decided to sell it. The company can now produce 200– 300 bottles per batch (some sold as vodka, some going into gin), at an average of one batch a day. Prudence was built by German custom still-makers Carl, who also made the still used by Herefordshire’s Chase vodka, which includes a copper rectification column over 72ft tall. Chase produces vodka from potatoes grown on its farm, where the brand also grows cider apples for its apple vodka and gin “The first time I tasted the vodka neat from the column, before we’d even filtered it, it tasted fantastic,” says founder William Chase. “You definitely know what it’s been made from; it tastes of creamy, smooth mashed potatoes.” Chase admits using potatoes is inefficient (22 tonnes of potatoes make around 2,000 bottles once the alcohol is cut with water), but says this is a small price to pay for quality. “It’s not all about yield. We’re concerned with the finished product, the taste.” When Englishman Alex Clarke set about creating Babicka vodka, it took 18 months of sampling before he was happy with its unique taste. Made in a small distillery in the Czech Republic founded in 1518, Babicka is based on 16th century medicinal potions. Key ingredients are corn and wormwood (also used in absinthe) which contains thujone, a molecule said to be mildly hallucinogenic. Clarke says this adds to

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●● People appreciate that you can have potato, rye, barley and small-batch craft vodkas with genuine flavour…

the Babicka story, “but as far as seeing green fairies goes, you’d be very sick long before you drunk enough to get that much thujone from the product.” Babicka might stretch the purist’s definition of what constitutes a vodka, but the rest of us can be thankful for the companies making distinctive, characterful vodkas in interesting ways. A truer reflection, perhaps, of the spirit’s turbulent, exciting and sometimes controversial existence. ■

TAKE VAT AND PARTY: (Clockwise from above) William Chase, creator of his eponymous vodka brand; the Babicka distillery in the Czech Republic; the 72ft copper rectification column at the Chase distillery

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DRINKS CHAMPAGNE

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THE KING OF APERITIFS No other wine stimulates and excites the palate like champagne, so here’s our pick of the region’s sparkling talent

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DOM PERIGNON 2002, £99.95: Critics and oenophiles have raved about Dom Perignon’s outstanding 2002 vintage – Jancis Robinson scored it 20/20 when it was released last year, saying, “2002 is one of the best vintages I can remember”. A bottle of Dom Perignon on your table says you’ve arrived; the 2002 says you’re no champagne arriviste. domperignon.com

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2 MUMM CUVÉE R LALOU 1999, £94.50: Named for GH Mumm’s visionary chairman, René Lalou, who led the champagne house for half a century, just nine vintages of R Lalou were produced between 1966 and 1985. In 2007, the cuvée was reborn; the 1999 vintage has been allowed to mature for ten years for maximum complexity and vinosity. ghmumm.com

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BILLECART-SALMON BLANC DE BLANCS GRAND CRU, £60: Five grand cru vineyards (Avize, Chouilly, Cramant, Mesnil-surOger and Oger) have contributed to this Chardonnay-only, two-vintage blend. It’s a perfect match for oysters or caviar, though you’ll probably appreciate it far more than they will. champagne-billecart.fr

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DRINKS CHAMPAGNE

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LOUIS ROEDERER CRISTAL 2004, £180: Cristal stands out as a symbol of glamour and prestige, which can make it easy to forget just how good this champagne – produced only in the finest vintages from the best vineyards that Louis Roederer owns – really is. Why not remind yourself next time you’re in your favourite club? champagne-roederer.com

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2 LAURENT-PERRIER CUVÉE ROSÉ, £39.99: First created in 1968, Laurent-Perrier’s Cuvée Rosé is the world’s best-selling rosé champagne, and with good reason – it’s crisp, intensely fruity and elegant. Summer may be long behind us but drinking supremely good pink fizz never goes out of fashion, and Cuvée Rosé is no exception. laurent-perrier.fr

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POL ROGER CUVÉE SIR WINSTON CHURCHILL 1999, £105: The cigar-chomping WW2 demi-god was famously partial to a daily bottle of Pol Roger, even borrowing from Napoleon to declare: “In defeat I need it, in victory I deserve it.” The magnificent Cuvée Sir Winston Churchill was created in the great man’s honour. polroger.co.uk

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DRINKS LAGER

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HOP STARS: THE RIVALS

Consider yourself a connoisseur of beer? We challenge you to fault these three premium lagers from around the world

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SAINT BRITISH LAGER: A beer-loving nation us Brits may be, but we’re not so hot when it comes to lagers; until now. Independently made in Britain in small batches, Saint brings contemporary style to craft brewing, using the finest ingredients to produce a fresh-tasting, light-bodied and easy to drink beer. Devilishly good. enjoysaint.com

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ASAHI SUPER DRY: From the land of the rising sun comes Asahi (which means ‘rising sun’ in Japanese), the country’s most popular beer. Since Japan has a population of 127m, that’s no mean feat, but it’s also no surprise. Super Dry is crisp, tasty and, er, dry – Super Dry, in fact – but then you’d probably guessed that already. asahibeer.co.uk

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PERONI NASTRO AZZURRO: Given Italy’s standing as the world capital of style and gastronomy, you might expect the nation’s beers to be both impeccably stylish and delicious. And you’d be absolutely right, because Peroni Nastro Azzurro has been combining great tasting lager with effortless Italian cool for almost 40 years. peroniitaly.com

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WiNE VS BEER

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LET BOTTLE COMMENCE

Where better to sit out a war than the pub? Especially when the conflict hinges on a bar room brawl between beer and wine. Jon Hawkins bravely volunteers

“war. wHat is it good for? Absolutely nothing.” Less than nothing, as it happens, if the war is between beer and wine because, let’s face it, there is no objective reason to pit the two against each another. But when Draft House founder Charlie McVeigh and WineChap’s Tom Harrow invited square mile to join the battle of beer versus wine – Extreme Grape versus Grain – we were installed behind a table at Draft House Tower Bridge before you could say liver failure. The contest pitted compatriot beer and wines from several countries against one another, with the scores totted up and a winner declared. Somewhat confusingly, given the civil war set-up, French fizz (the perfectly simple, light and fresh Veuve d’Argent) took on a Belgian brew (the classic Ardennes amber La Chouffe and 42 Squaremile

its 8.0% punch) in the first bout, with Belgium victorious on my card. The country may currently be without an official government but its beers rule as far as I’m concerned. The next battle was closer to home: Sambrook’s Junction ale from Wandsworth versus Hampshire’s Coates & Seely Brut Rosé. It was an unfair fight from the off, it has to be

●● From Germany, a classic riesling was up against a thick-bodied white wheat beer…

said: Junction may be a tasty session ale brewed in the heart of London, but it was out of its depth against a top rosé sparkler with notes of summer pudding and wonderful lightness. After England versus England came Germany versus Germany, with a classic Generations riesling of the kind that’s increasingly fashionable – light, oaky and just the right side of sweet – against a thick-bodied kristall weisse (white wheat beer) from Maisel. I sat on the fence for that particular fight and marked it a draw. But the real heavyweight battle was reserved for the last. The frighteningly intense Seghesio Zinfandel 2009 from California’s Sonoma Valley (marked as 15% but probably closer to 15.5% thanks to a super-ripe vintage) took on Denver’s Great Divide Oak Aged Yeti Chocolate Stout (barely less potent at 9.6%). Editor Mark Hedley loved the zinfandel but was less enamoured of the stout: “I think this is the strongest thing I’ve ever tasted,” he said, adding, “I actually can’t drink this.” I could – lots – but had to grudgingly admit the Seghesio was a corker, and once again called it a top-marks draw. For what it’s worth, wine was a clear winner overall (even on my beerdrenched scorecard), but there’s plenty of opportunity for you to help redress the balance as Extreme Grape versus Grain continues until March 2012. At £35 including food there’ll be plenty of willing soldiers ready to join in. ■ To book call 020 7378 9995; drafthouse. co.uk; winechap.com

squaremile.com


Mayfair

the heart of

c o c kta i l b a r | lo u n g e | r e s ta u r a n t | c h e f ’ s d i n i n g r o o m | a r t g a l l e r y | l a c a v e 1 0 l a n c a s h i r e c o u r t n e w b o n d s t r e e t lo n d o n w 1 s 1 e y + 4 4 ( 0 ) 2 0 7 5 1 8 9 3 8 8 w w w. m e w s o f m ay fa i r . c o m


Mayfair

the heart of

c o c kta i l b a r | lo u n g e | r e s ta u r a n t | c h e f ’ s d i n i n g r o o m | a r t g a l l e r y | l a c a v e 1 0 l a n c a s h i r e c o u r t n e w b o n d s t r e e t lo n d o n w 1 s 1 e y + 4 4 ( 0 ) 2 0 7 5 1 8 9 3 8 8 w w w. m e w s o f m ay fa i r . c o m


guide

daytime clubbing

join the wild brunch

Why wait for Saturday night? London’s hippest, clued-in revellers get the party started around noon. They call it ‘brunch’, says Danielle Kent… yeah, sure…

 Where New York goes London invariably follows, and so it is with the cult of brunch. We’re not talking eggs Benedict at 1pm here – this is the NYC institution of brunch with the volume turned up to 11 and it’s all about flowing drinks and a club-like atmosphere in the middle of a Saturday. London’s Bacanal (pictured), invitation-only events held at a variety of different venues, is the bastard offspring of the NYC originals. A civilised brunch suddenly transforms into an orgy of champagne-spraying, table-dancing decadence that’s all over by 6pm. The super-trendy Love Brunch follows a similar – if slightly less hedonistic – template. And since you’ve stopped drinking so early, you can wave goodbye to the Sunday morning hangovers. Thanks, New York. bacanal.co.uk; welovebrunch.com

squaremile.com

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Sushi & Sake Ice Bar 30th November to 12th February

This Winter you will have the chance to embrace the big chill and dine alfresco at London’s only outdoor ice bar. Take in the sky high views of the city whilst indulging in warm sake cocktails and hot bowls of delicious Japanese dishes, all whilst surrounded by outdoor heaters and wrapped in cosy cashmere blankets! aqua, 5th floor, 240 Regent Street, London, W1B 3BR (entrance 30 Argyll Street) 0207 478 0543 • reservation@aqua-london.com • www.aqua-london.com


The lisT

Zba rsZ ZZZ

london’s best bars and clubs For whatever you’re drinking, wherever you want to go and whatever you want to do, we present square mile’s pick of the capital’s bars and clubs, including Marylebone cocktail bar Purl (above)


guide

The BesT Bars in & around The CiTy Anise Cinnamon KitChen, 9 Devonshire square, eC2m 4YL

neo 14–17 Carthusian street, barbiCan, eC1m 6aD

☎ 020 7626 5000

☎ 020 7726 8925 W neobarbican.com until now, the barbican has hardly been awash with great bars, but the arrival of neo – chosen as one of belvedere vodka’s flagship uK bars – is set to change all that. a discreet entrance gives little indication of what lies within, but once inside you’ll find one of the most stylishly deckedout and spectacularly-lit bars in the City. Cocktails range from pre-Prohibition era classics to the distinctly modern – we’ll take the bond-inspired Db9. shaken not stirred, obviously.

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McQueen 55–60 tabernaCLe street, eC2a 4aa

☎ 020 7036 9229 W mcqueen-shoreditch.co.uk an hommage to the ‘King of Cool’, shoreditch’s trendiest resident mcqueen oozes hollywood glamour and sex appeal just like its namesake, steve. this restaurant, bar and club has a relaxed vibe and cool ambience; it’s a retro-styled ‘all-nighter’ venue. With a line-up of worldclass DJs and a diverse range of cabaret-style acts, this is one dance floor that’s sure to attract those who appreciate classic club sounds in a chic setting. better still, its tabernacle street location puts it right on the City’s doorstep.

W cinnamon-kitchen.com Just a short stroll from Liverpool street, anise sits alongside the contemporary indian cuisine of Cinnamon Kitchen, also drawing inspiration from the spices and vibrancy of the east. serving some of the capital’s most exciting indian cocktail blends, alongside food by celebrated executive chef vivek singh, the bar brings a fresh approach to square mile drinking. try the bar’s signature spiced martini: house-infused cardamom and cinnamon vodka with cranberry juice shaken with pineapple juice and raspberry liqueur, finished with star anise.


the list

Devonshire Terrace Devonshire square, LonDon, eC2M 4WY

☎ 020 7256 3233

ProuD cabareT

MaDison

1 Mark Lane, CiTY oF LonDon, eC3r 7ah

one neW ChanGe, eC4M 9aF

☎ 020 7283 1940

W madisonlondon.net a prime spot atop one new Change and a position right next to st Paul’s adds up to one of the finest views in the City, and it belongs to Madison. The bar, restaurant and café just happen to have one of europe’s largest roof terraces and champagne, wine and cocktail lists to match the spectacular panorama; you can choose from over 1,000 bottles of wine alone. The interior is simple, elegant and luxurious, with huge swathes of glass letting the City skyline and sir Christopher Wren’s masterpiece do the hard work.

☎ 020 8305 3088

W proudcabaret.com Modelled on a 1920s speakeasy but located in the heart of the City, Proud Cabaret exudes the illicit glamour of a bygone era. The bar staff can concoct classic cocktails in keeping with the retro surroundings or drinks with a contemporary twist, and there’s an extensive wine list perfect for accompanying Proud Cabaret’s ‘British and proud’ cuisine. Whether you’re drinking or dining, there’s plenty to keep you entertained, from cabaret, jazz and burlesque to live bands and DJ sets to continue the party long into the evening.

W devonshireterrace.co.uk Devonshire square’s glass-domed western courtyard is a modern City icon, and the best way to appreciate it is with champagne in hand on the balcony of Devonshire Terrace. Being covered (and with heaters and reindeer-skin throws on supply), it’s a true year-round, all-day al fresco hangout, packedout with the City’s great and good guzzling cocktails and eating from the excellent modern european menu. inside is a light, clever and stylish arrangement of tables, booths and private rooms and a Mad Men-style bar that now serves the fearsome (and vast) Giantini.

city limits: (clockwise from top right) Devonshire terrace’s inner bar; Anise at cinnamon Kitchen; mcQueen; the roof terrace at madison; Proud cabaret burlesque dancers; Neo

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For those that aren’t easily impressed

The Gherkin – a sanctuary of the best tastes and flavours in London club lounge | elegant cocktails | champagne bar | membership 020 7071 7215 | theclub@searcys.co.uk | www.searcys.co.uk


THE LIST

GUIDE

THE BEST COCKTAIL BARS

PURL 50–54 BLANDFORD STREET, W1U 7HZ

☎ 020 7935 0835

MILK & HONEY 61 POLAND STREET, W1F 7NU

☎ 020 7065 6840 W mlkhny.com Next year, Milk & Honey will celebrate a decade at the top of London’s cocktail pile, and is rightly considered a Soho institution. Its inconspicuous, unmarked entrance on Poland Street conceals three floors of cocktail heaven, with a range of intimate booths, tables and counter-top drinking options. Access to non-members is by reservation only until 11pm, and in practice restricted to the early part of the week. If you’re buying, square mile’s is a Penicillin: a medicinal blend of Scotch, lemon, honey and ginger toppedoff with fine peated scotch.

NIGHTJAR 129 CITY ROAD, EC1V 1JB

CALLOOH CALLAY 65 RIVINGTON STREET, THE CITY, CITY OF LONDON EC2A 3QQ

☎ 020 7739 4781 W calloohcallaybar.com Hidden away on a cobbled street in Shoreditch, everything about Callooh Callay is unashamedly eccentric and whimsical, from the eclectic décor to the equally diverse cocktail list. Try the Gooseberry Fool, a grown-up take on a childhood classic with Beefeater gin, Aba pisco, Swedish gooseberry jam, fresh lemon juice, Bob’s vanilla bitters, egg white and a dusting of nutmeg. Every Thursday, Friday and Saturday, the bar’s DJs mix soul, disco, rock, jazz, pop and electronica – an appropriately varied selection for such a genuine Shoreditch original.

☎ 0207 253 4101 W barnightjar.com Practising the cocktail maker’s art on the fringes of Shoreditch, the Nightjar team has created a varied drinks list that revives a selection of classic cocktails, and others that had been forgotten over the ages. They trawled cocktail books from the 1860s to the 1980s, settling on drinks that would be challenging but still acceptable to modern palates alongside a selection of modern signature drinks, each of which contains at least one completely homemade ingredient. For an insight into the Nightjar cocktail philosophy, see our Molecular Mixology special, ‘Where There’s Smoke’ on p27.

MIXOLOGY CLASS: (Top) the Nightjar’s old school glamour; (Centre) Soho’s Milk & Honey; (Bottom right) JuJu, home of the Chelsea Iced Tea; (bottom left) Purl has its own mixology lab

W purl-london.com Marylebone’s unashamedly theatrical Purl fuses the atmosphere and drinking philosophy of Victorian gin palaces with a touch of Prohibition speakeasy, shaken up with a bleeding-edge cocktail twist. The bar’s cocktail list relies heavily on historical drinking references – taking inspiration from cocktails stretching back over the last 300 years – refashioned with forwardthinking mixology techniques to create a bewitching array of drinks. The bar even has its own laboratory, Heston Blumenthalstyle, so it can develop the classic cocktails of tomorrow.

JUJU 316–318 KING’S ROAD, CHELSEA, SW3 5UH

☎ 020 7351 5998 W jujulondon.com JuJu was named Best Bar at the 2011 London Club & Bar Awards, having been previously highlighted by the awards for its outstanding mixology. Located in the heart of Chelsea on the King’s Road, JuJu serves the finest cocktails mixed by some of London’s best bartenders, backed up by an extensive range of wines and champagnes. Cocktails include a locallythemed nod to the golden age of cocktails in the Chelsea Iced Tea: Belvedere vodka, Tanqueray gin, rum, passionfruit liqueur, lemon juice and lime juice balanced with gomme syrup topped with Veuve Clicquot fizz.

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THE LIST

GUIDE

THE BEST HOTEL BARS BAR 45 AT 45 PARK LANE 45 PARK LANE, MAYFAIR, W1K 1PN

☎ 020 7493 4545 W 45parklane.com/bar-45 As well as serving a varied selection of unique cocktails, Bar 45 boasts the largest selection of American wines in the United Kingdom. The lavishly decorated space is dynamic, buzzing with life and light, and features a black granite bar with a striking back-lit amber glass front. A bar menu of ‘Rough Cuts’ by the legendary US chef Wolfgang Puck (whose modern American steak restaurant Cut is already a firm square mile favourite) includes mini Kobe sliders and house-smoked pastrami Reuben sandwiches.

LONG BAR AT SANDERSON 50 BERNERS STREET, W1T 3NG

THE CONNAUGHT BAR THE CONNAUGHT, CARLOS PLACE, MAYFAIR, W1K 2AL

☎ 020 7499 7070 W the-connaught.co.uk When Mayfair’s 113-year-old Connaught Hotel was restored in 2008, the Connaught Bar was born. Designed by the ubiquitous (and consistently brilliant) David Collins, it fuses the hotel’s quintessential English architecture with a modern interior; Collins even integrates elements of Mayfair’s sartorial heritage such as brogue-detailed furniture. The bar’s martini trolley caters to martini lovers’ passion for the ceremony involved in the creation of the iconic cocktail as they watch the bar’s white-gloved expert mixologists craft their favourite tipple right in front of their eyes.

☎ 020 7300 5588 W sandersonlondon.com The Sanderson hotel’s Long Bar serves an international and tempting array of Mediterranean food, burgers, sandwiches and salads, all under the auspices of world-renowned chef Alain Ducasse. The bar itself is a work of art, an 80-ft long onyx rectangle that glows with incorporated light. The tabletop overhang is made of matte stainless steel. Custom Starck-designed bar stools have silver-leaf frames with white upholstered backs. These arresting chair-backs feature inset images of women’s eyes taken by photographer Ramak Fazel.

HOTEL COUTURE: (Clockwise from top right) 150 at the May Fair; Bar 45 at 45 Park Lane; The Connaught Bar; the lobby at the Sanderson; the Beaufort Bar at the Savoy Hotel

BEAUFORT BAR AT THE SAVOY HOTEL THE SAVOY, STRAND, WC2R 0ET

☎ 020 7420 2111 W fairmont.com/savoy A new addition to The Savoy Hotel, the Beaufort Bar exudes an unashamedly old-fashioned glamour. With an art deco interior of jet-black and burnished gold, the bar focuses on champagne, cocktails and cabaret. It stands on the hotel’s former cabaret stage, once graced by the likes of Carroll Gibbons, the Savoy Orpheans and George Gershwin. The bar offers one of London’s most extensive choices of fine champagne by the glass and bottle, including rare vintages from Louis Roederer, accompanied by classic and new cocktails served with a witty and playful presentation.

150 AT THE MAY FAIR THE MAY FAIR HOTEL, STRATTON STREET, MAYFAIR,, W1J 8LT

☎ 020 7769 3150 W themayfairhotel.co.uk At the centre of 150 is a bespoke, floor-to-ceiling glass magnum fridge holding one of Europe’s finest collections of premium magnums, including a limited edition set of Dom Pérignon bottles in vivid colours. Named after the volume of a magnum (150cl), the bar has been created in partnership with Moët Hennessy and pairs a small plate dining menu created by Silvena Rowe, chef patron of Quince at The May Fair Hotel, with the styles of two treasured Dom Pérignon vintages: Dom Pérignon Vintage 2000 and Dom Pérignon Vintage Rosé 1998.

SQUAREMILE 53


Tel: 0207 590 4630 | Email: reservations@thedorsia.co.uk 3 Cromwell Road, South Kensington, London SW7 2HR www.thedorsia.co.uk


THE LIST

GUIDE

KINGS CLUB

THE COLLECTION

BUNGA BUNGA

107 KINGS ROAD, CHELSEA SW3 4PA

264 BROMPTON ROAD, CHELSEA SW3 2AS

37 BATTERSEA BRIDGE ROAD, WANDSWORTH SW11 3BA

☎ 020 7351 5521

☎ 020 7225 1212

☎ 020 7095 0360

W kingsclubchelsea.com Located in the Kings Road space formerly occupied by Tuatara and Mamilanji before it, Kings Club is an exotically styled new space for Chelsea’s beautiful people. Banquette seating surrounds the main room’s dance floor, while in the Persian Room gold drapes cascade from the ceiling, reflecting different colours when lit by the adjacent lanterns and candles. But the jewel in the Kings’ crown is its heated alfresco roof terrace, where Moroccan cushions and shishas create a heady, Middle Eastern haven in the heart of Chelsea.

W the-collection.co.uk The Collection’s completely revised interior was created by Design Research Studio under the watchful eye of design guru Tom Dixon, and you can see his influence in the bar’s clustered metal lighting fixtures, utilitarian stools, exposed brickwork and velvet lounge chairs and banquettes. Uniquely, as far as we can work out, the cocktail list contains a Roxy Music-inspired number called L’Oeuf Is The Drug, with egg-white, Hennessy VX cognac, quince and caramel. “A Ferry addictive glamrock cocktail,” is how the Collection describes it.

W bungabunga-london.com Unless you’ve been living under a rock for the last few years, you’ll know all about Bunga Bunga – the name former Italian PM Silvio Berlusconi bestowed upon his fabled sex parties. Inspired by the man, his nocturnal activities and his beloved country comes Bunga Bunga, with a gondola-shaped bar, on-stage performances every night and signature sharing cocktails including the Colosseum, Leaning Tower of Pisa and the Fiat 500. Uncle Silvio – now with plenty of spare time on his hands – would no doubt approve.

MET BAR METROPOLITAN LONDON, OLD PARK LANE, W1K 1LB

☎ 020 7447 1000 W metropolitan.london.como.bz Yes, of course we know the Met Bar opened in 1997 so it isn’t new in the strictest sense, but it may as well be. Fresh from a major refurbishment, the Met is re-opening its doors with a whole new look, an expanded and innovative cocktail menu, seasonal British classic cuisine and an end to its members-only policy. A sleek, black lava-stone bar-top snakes through the space capping a leather-clad bar front and a unique corrugated cardboard relief by renowned British artist Giles Miller runs along the back wall.

NOUVEAU RICH: (clockwise from top) The Collection, designed by Tom Dixon; the Berlusconi-inspired Bunga Bunga; Met Bar has been completely refurbished; Kings Club

DORSIA 3 CROMWELL ROAD, SOUTH KENSINGTON SW7 2HR

☎ 0207 590 4630

THE BEST NEW BARS

W thedorsia.co.uk If you think the name Dorsia sounds familiar, you’re right – it’s the name of the fabled restaurant American Psycho’s anti-hero Wall Street yuppie Patrick Bateman struggles to get a reservation for. Now it exists for real, in the shape of a South Kensington members’ club, and it’s every bit as slick, reassuringly expensive-looking and cosmopolitan as you might hope. Don’t expect to find Bateman hanging out there (he wouldn’t get in), but do expect top-notch cocktails and excellent, modern European cuisine.

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THE LIST

GUIDE

THE BEST NIGHTCLUBS BOUJIS 43 THURLOE STREET SW7 2LQ

MADDOX

☎ 020 7584 2000

3–5 MILL STREET, W1S 2AU

☎ 020 7629 8877 W maddoxclub.com Owner Fred Moss is one of the London club scene’s luminaries – he launched Chinawhite, Aura and Movida – and with Maddox, Moss has hit the jackpot again. The club is set in the heart of Mayfair, and it’s shot through with a decadence and glamour that reflects the air of that most exclusive London district (with a side of summer on the Cote d’Azur for good measure). Maddox’s terrace courtyard is a secret garden that comes into its own in the summer months and offers a wintery oasis with heaters throughout the rest of the year.

CUCKOO CLUB SWALLOW STREET, W1B 4EZ

RAFFLES 287 KING’S RD, SW3 5EW

☎ 020 7351 4964 W raffleschelsea.com A 15m-long bar shelf and multicoloured dance floor leave you in no doubt where Raffles’s priorities lie – making sure its members have a damn good time. Founded in 1967, the original design was retained until 2007 when it underwent a glitzy refurbishment by new owners. A favourite with royals, A-listers and the cast of Made In Chelsea, you’ll need to be a member (or accompanying one) to get in, but trust us (and the beautiful people who frequent it), Raffles is worth it.

☎ 020 7287 4300 W thecuckooclub.com In September, Cuckoo Club emerged having undergone a complete redesign at the hands of Biba founder and iconic designer Barbara Hulanicki. In its new form, the club retains the elegance that has made it a regular choice for celebrities and VIPs, while reaching back to its roots to deliver a dash of rock’n’roll glamour to London’s party scene. Established neon artist Kerry Ryan, who has been designing Tracey Emin’s neon art work for over 18 years, has also created unique bespoke work for the interior of the club.

56 SQUAREMILE

CLUB CLASS: (top) Cuckoo Club has emerged from a recent redesign by Biba founder Barbara Hulanicki; (centre) Maddox; (bottom right) Raffles; (bottom left) Boujis

W boujis.com The now legendary Boujis has a regal air, both in terms of the South Ken nightclub’s standing in the London club scene and the clientele it famously attracts. World class DJs, glittering surroundings and a heavyweight cocktail list have made sure Boujis has packed in the punters for a decade (the club celebrates its 10th anniversary in 2012), and it shows no signs of letting up. Small and perfectly formed, Boujis is exclusive and popular for many good reasons.

THE BOX 11–12 WALKERS COURT, BREWER STREET, W1F 0ED

☎ 020 7434 4374 W theboxsoho.com When The Box – the risqué brainchild of Broadway scion Simon Hammerstein – made the trip across the Atlantic from New York to London early this year, expectations were high. Exclusivity, exorbitant table prices and a steady stream of A-listers have made The Box the hottest ticket in town, with raunchy stage shows described by the Daily Mail as “hardcore pornography of the most repulsive kind”. Suffice to say, it’s the club to be seen in, and whatever you’ve heard about it, it’s probably true…


London’s most prestigious luxury nightclub, long considered a pioneer in its field. Chinawhite combines a formidable heritage with a progressive and contemporary approach. Touches of the old and new Orient all create distinct changes in mood and tempo as you move through the club’s 4 opulent rooms. The restaurant can seat up to 45 for dinner or 75 for buffet & cocktail parties. The main club is divided into 3 interlinked rooms with capacities of 75, 75 and 350.

Random fact: The infamous illuminated glass bar actually features a traditional drinking poem celebrating life rather than the various urban myths!

4 Winsley Street, London, W1W 8HF • T: 020 7291 1480 • E: info@chinawhite.com www.chinawhite.com


Glamour in Camden – like nothing in the West End Bar | Restaurant | Burlesque| Cabaret | Live Music | BBQ | Terrace | Photography Gallery We pride ourselves on glamour with a capitol G. Pay pub prices but be entertained and wined and dined by our gorgeously sexy girls and boys. Nowhere else will you be escorted to the iconic Stables by girls in corsets and stockings pandering to your every need. We have Cocktails and Glamour oozing from the walls. You can drink, dance and pole dance the night away – the Stables can host any party of your dreams. We put on the best Burlesque and Cabaret shows in north London – very risqué . You can watch the show whilst dining off our 3 course menu and waited on by the Glamorous ones. We also have a year round open terrace offering great BBQ food and seasonally changing drinks from Summer Pimms to Winter warmers. For those who want a different and exciting night out.

PROUD CAMDEN

THE HORSE HOSPITAL| STABLES MARKET | CHALK FARM ROAD | CAMDEN TOWN | NW1 8AH

0 2 0 7 4 8 2 3 8 6 7 | H A N A N @ P R O U D . C O . U K | W W W. P R O U D C A M D E N . C O . U K


THE LIST

GUIDE

THE BEST MEMBERS’ NIGHTCLUBS BUNGALOW 8

TRAMP

ST MARTIN’S LANE HOTEL, 45 ST MARTIN’S LANE, WC2N 4HX

40 JERMYN STREET, SW1Y 6DN

☎ 020 7300 5595

W tramp.co.uk Behind the famously inconspicuous entrance at 40 Jermyn Street are two elegantly decorated rooms – a bar and restaurant in one and a dance floor in the other. With its 17th century wood panelling, chandeliers, frescoed ceilings and dinner-jacketed staff, Tramp resembles an old-fashioned drawing room of a gentlemen’s club, or the bar and ballroom of an impossibly grand townhouse. Earlier this year, Tramp opened a sumptuous lounge bar and smoking terrace – already a square mile favourite.

W bungalow8london.com In 2002, Amy Sacco opened the spectacularly successful Bungalow 8 in New York, before bringing the concept to London in 2007, with the addition of a membersonly policy to maintain exclusivity. Launched during London Fashion Week, it still attracts a fashionable and wealthy crowd, though it does without a VIP area – if you’re in, you’re a VIP already. Want to know how just highly square mile rates Bungalow 8? We picked it as the after-party venue for our annual square mile Masked Ball.

☎ 020 7734 0565

ANNABEL’S 44 BERKLEY SQUARE, W1J 5QB

☎ 020 7629 1096 W annabels.co.uk A genuine Mayfair institution, Annabel’s was founded by Mark Birley in 1963, and behind an understated entrance you’ll find drinking, dining and dancing in opulent surroundings. A decadent haven for bankers, celebrities and royals (even the Queen’s been), in May Lady Gaga chose the club to partner with Belvedere vodka for the launch of her new album, Born This Way as guests including Kate Moss, Will.i.am, Stephen Fry and Florence Welsh looked on.

THE ARTS CLUB 40 DOVER ST, W1S 4NP

☎ 020 7499 8581 W theartsclub.co.uk The Arts Club reopened its doors in September to reveal a dramatic redesign. The refreshed space includes a sophisticated members’ library and a brasserie and oyster bar, with art deco-inspired shagreen tiles and a dramatic black, white and grey Italian marble floor. At the heart of the space is the grand staircase, made of creamy-white marble with a bronzed balustrade, which pulls together the past and present of the club. The music is just as important as the design, perhaps why Mark Ronson has been enlisted as Director of Music.

THE BROMPTON CLUB 92B OLD BROMPTON ROAD, SW7 5LR

☎ 0207 268 5906 W thebromptonclub.com The result of a collaboration between London club luminaries Nick House and Piers Adam (both named this year in the Evening Standard’s 1,000 most influential people in London), the Brompton Club in Chelsea’s Kensington Hotel opened in 2010 to much anticipation. It didn’t disappoint, and a suitably discreet approach to publicity and membership means only the very fortunate (and wealthy) will get to see the club’s sophisticated interior, with 17th century furniture, leather sofas and oil paintings surrounded by candles and white orchids.

GOLD MEMBERS: (clockwise from top) The terrace at Tramp; Arts Club on Dover St has undergone a recent redesign; Lady Gaga performs at Annabel’s; Bungalow 8

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THE LIST

GUIDE

SHAKER & COMPANY

DSTRKT

FLUTE

119 HAMPSTEAD ROAD, NW1 3EE

9 RUPERT STREET, W1D 6DG

4 GREAT PORTLAND STREET, W1W 8PA

☎ 020 7060 6877

W dstrkt.co.uk Set to open at the end of 2011, Dstrkt (pronounced ‘District’) is the latest hangout from club maven Nick House and features a fine dining restaurant that transitions into an early-hours club. Any project with House’s name attached always generates plenty of interest, but Dstrkt’s £25m build cost, a VIP bar made of precious stones (the world’s first, it’s claimed) and the promise of a starstudded events lineup including Rihanna, Usher and David Guetta are big news on their own.

☎ 020 7317 9120

ARCHER STREET

THE LUCKY PIG

3–4 ARCHER STREET, W1D 7AP

5 CLIPSTONE STREET, W1W 6BB

☎ 020 7734 3342

☎ 020 7436 0035

W archerstreet.co.uk Set over two floors at the southern end of Soho, Archer St is due to open as we go to press. The upstairs bar features large French windows, distressed wood panelling and plush velvet stools, while the downstairs area has a playful, après-ski feel, with reclaimed rafter-board walls, quirky mirrors and a long bar covered in antiqued steel panels. In-house cocktail creations will include the bar’s signature Dawa, a Kenyan drink which translates as ‘magic potion’ made with vodka, lime, honey and brown sugar.

W theluckypig.co.uk Situated in the heart of Fitzrovia, The Lucky Pig will provide Londoners with classic cocktails, old fashioned glamour and good times as soon as they walk down the stairs and enter this intimate and decadent drinking den. Promising old school style and night-time mischief, in the corner of the venue is an upright piano – ideal for impromptu blues renditions – while the tables and chairs can be pushed out of the way for spontaneous dancing once the evening gets underway. The Lucky Pig opens imminently.

W shakerandcompany.com Part New Orleans-inspired cocktail saloon, part convivial neighbourhood bar, Shaker & Company offers-up crafted cocktails, artisan beer and a line-up of music and performance talent in a relaxed, retro setting. From the cocktail list we like the sound of the intriguingly named, US-inspired Breakfast With Obama: Jose Cuervo Tradicional tequila with house-made ginger and grapefruit liqueur, Shaker bitters, honey, lime and sea salt. A short walk from Warren St tube, Shaker & Company is open now.

☎ 020 7317 9120

FIVE TO LOOK OUT FOR IN 2012 60 SQUAREMILE

W flutebar.com As you might expect from the name, Flute majors on Champagnes and sparkling wines, with over 100 listed at any given time. Flute London has just opened, following on from the success of two existing Flute sites in Manhattan and one in Paris. On offer will be vintage, non-vintage, prestige cuvée, rosé and boutique champagnes, together with fabulous artisan, limited quantity cuvées from choice vineyards. The extensive cocktail list will be – you guessed it – largely Champagnebased, and you’ll hear no complaints about that from us.

THE NEXT WAVE: (Clockwise from top) Shaker & Company serve the Breakfast With Obama cocktail; Flute London follows Manhattan and Paris venues; Dstrkt; The Lucky Pig


guide

Coffee Nespesso

espresso yourself Need several cups of caffeine to get going in the morning? Splash out on a Nespresso Aquila – you can always open a café if all else fails…

 The sheer amount of effort that traditionally goes into making a decent coffee is extraordinary. There’s the barista, all whirling arms and sweat, and then the machine itself, with more steam pouring off it than the Mallard pulling out of Waterloo. The Nespresso Aguila, the first pro machine from the kings of capsule coffee, changes all that, bringing a much needed shot of innovation and efficiency – not to mention great tasting coffee at the push of a button – to restaurants, bars and cafés. But Nespresso hasn’t simply made a bigger machine – the Aguila is designed to cope with high volumes and is modular, which allows one part to be maintained while the other continues to work. Clever coffee indeed. ■ nespresso.com/pro/aguila

62 Squaremile

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You like to lead not follow. You instinctively know

‘not all Champagnes are equal’

We have lots in common. Discovery beyond the label... www.champagnewarehouse.com


NUMBERS

GUIDE

713

Despite the economic troubles, the drinks industry is growing at a phenomenal rate. Go figure…

THE AMOUNT OF PURE ALCOHOL DRUNK IN A YEAR BY THE AVERAGE BRITON. MOLDOVANS TOP THE LIST, HOWEVER – THEY CONSUME AN AVERAGE OF 18.2 LITRES A YEAR.

64 SQUAREMILE

0

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LITRES

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 THE CAPACITY OF THE WORLD’S BIGGEST CLUB, PRIVILEGE IN IBIZA. THE CLUB’S CEILING IS 25M HIGH.

0

0 5,0

10,000

litres £1 2 0, 00

THE WORLD’S LONGEST CONTINUOUS BAR IS IN THE BEER BARREL SALOON AT PU-IN-BAY, OHIO, USA. IT HAS 56 BAR TAPS.

▶ M T M OJ HE A IT LA C SA RE DE O E RG A W IN V T V E LI 20 ON ED AS ER ST M 0 A IN ES 9. , I W 90 TA ER KG LY E US OF ED .

123.7m

1

◀ IN METRES, THE WIDTH OF THE WORLD’S SMALLEST NIGHTCLUB, RUMOURS, LAUNCHED IN LIVERPOOL IN 2010

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Belvedere is a quality choice. Drinking responsibly is too.

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Profile for Square Up Media Ltd.

Square Mile Guides - Bars - 2011  

Square Mile Magazine, The Voice of the City, Bars - 2011 (Issue 64)

Square Mile Guides - Bars - 2011  

Square Mile Magazine, The Voice of the City, Bars - 2011 (Issue 64)