The Cocktail Lovers Magazine Issue 8 Summer 2013

ISSN 2052-0603

RAYS YOUR GLASSES Summer special

FLIGHTS OF FANCY Cocktails in the sky

T IS FOR TEQUILA A guide to Mexico’s finest export

FRESH THINKING For modern drinking

ON THE COVER: Soaking up the sun at the Gilbert Scott

IN-tro

IF THERE’S ONE THING THAT

U N I T ES BRITISH PEOPLE it’s the weather – we can’t help ourselves, we’re fascinated with it. If it’s too cold, we’ll strike up conversations with complete strangers about the fact; too hot and we literally go into meltdown. The recent heatwave – the longest spate of hot weather for seven years we keep being told – is a case in point. It’s been a gift for getting everyone talking. We’ll leave it to the meteorologists and news journos to get on with the job of regaling us with ‘Phew! What A Scorcher’ feeds and we’ll concentrate on the serious business in hand: how to keep cool with cocktails for summer.

Our theme this issue is ‘fresh’: that includes fresh thinkers in the drinks industry as highlighted by Alexa Perrin (p. 18); a fresh initiative to find a new spirit to add to the Diageo Reserve Brands portfolio (p. 38), and cool ideas for cocktails al fresco (p. 24). Laying off the hard stuff? Yolanda Evans checks out the freshest mocktails around (p. 28).

For our cover and style shoot we called on Dav Eames, Giulia Carboni and Frankie Benitez Coboz to show off floral and pastel fashions in the recently-opened Gilbert’s Gin Garden at the Gilbert Scott. The new outdoor space designed in collaboration with Hendrick’s gin, definitely ticks the ‘fresh’ box. Find out why on p. 40.

And what about when the sun no longer has its hat on? We Brits know better than to expect a summer of completely glorious weather. Nelson Bernardes tells us what it takes to be the perfect host (p. 14), we talk to Joy Spence at Appleton Estate rum about creating award-winning blends to enjoy at the Notting Hill Carnival (p. 36) and head to Buenos Aires to check out its bustling bar scene (p. 52). Enjoy.

Happy imbibing!

Ms S & Mr G www.thecocktaillovers.com

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IN-gredients

6. IN-the know

32. IN-focus

52. IN-sider’s guide

25 reasons to be a cocktail lover this season

Long vs. straight-up cocktails

One night in Brighton

The heat is on, will you be going for highballs or short drinks?

Paul De Newton suggests Brighton bars for every mood and budget

34. IN-focus

54. IN-ternational

T is for tequila

Bueno Buenos Aires

Everything you wanted to know about tequila (but were too afraid to ask)

Cocktails in the Argentine capital

Getting high, clinging onto holiday memories, cranking up the fun factor and upping our H20 intake – just a few of the things we’re looking forward to in the next few months

10. IN-terview In the hotseat – Jim Meehan The award-winning bartender/ owner of PDT in New York talks about changes in the global bar scene, what he thinks about his many imitators and who we should be watching in the bartending world

14. IN-spire What makes the perfect host?

Nelson Bernardes takes to the floor to share his views on good hospitality and we ask ten drinkers around the world for their views

18. IN-spire Fresh thinking for modern drinking Alexa Perrin of the Experimental Food Society brings the drinks innovators to the fore

20. IN-spire A few of my favourite things Up close and personal with Richard ‘Herb’ Herbert and Stuart Ekins of CASK Liquid Marketing

22. IN-the spotlight Flights of fancy First-class cocktails in the sky

26. IN-the spotlight Rays your glasses!

The kit, the barbecue essentials, the cocktails, the dishes, the books and the places for drinks al fresco

30. IN-the spotlight Like a virgin Yolanda Evans seeks out the classiest cocktails for teetotallers

36. IN-dulge Hip-stars!

The coolest hipflasks to pack in your pocket for drinks on-the-go

38. IN-dustry greats Ode to Joy In praise of Joy Spence, Master Blender at Appleton Estate rum

40. IN-dependent spirits That’s the spirit Okay, it’s not really independent but its creator Dee Davies certainly is.

We caught up with the Show Your Spirit winner to find out about her new gin with a heart of sake

42. IN-style Get the drinks in at…

The Gilbert Scott Floral and pastel fashions inspired by the new outdoor setting at the Gilbert Scott

44. IN-formed Word up…

Everybody’s talking about NOLA, how to drink absinthe, notable nibbles and Gin Monkey’s Cocktail Challenge app

50. IN-formed World Class cocktails from David Rios

51. IN-formed Mains and martinis Three restaurants where the cocktails are more than a match for the food

CLICK THE LINKS THROUGHOUT THE MAGAZINE FOR DETAILS ON THE PEOPLE, PRODUCTS AND PLACES.

58. IN-vite only Snap-shot!

Editors Sandrae Lawrence, Gary Sharpen Sub-editor Hermione Crawford Creative director James Cheverton at Burnt Studio www.burntstudio.com Illustrations Nick Shon www.nickschonillustrator.com Photography Johnnie Pakington www.johnniepakington.com Contributors Nelson Bernardes, Paul De Newton, Yolanda Evans, Alexa Perrin, Lauryn Tomlinson For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com 020 7242 2546 07801 932 941/07816 202 547 www.thecocktaillovers.com Reproduction in whole or part of any contents of The Cocktail Lovers magazine without prior permission from the editors is strictly prohibited.

On the cover: Giulia wears floral print blazer, £250 and matching trousers, £140, both by Jaeger London, p. 43 Cover photography by Johnnie Pakington Issue No. 8 July-September 2013 The Cocktail Lovers is published by Gary Sharpen & Sandrae Lawrence in London, UK PLEASE DRINK RESPONSIBLY

You can read The Cocktail Lovers Magazine on your iPad and iPhone, as well as other tablets and smartphones.

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25

REASONS TO BE A COCKTAIL LOVER THIS SEASON

BIGGING UP RETRO COCKTAILS in honour of Club To Catwalk, London Fashion In The 1980s at the Victoria & Albert Museum until 16th February.

Bodymap clothes, Katharine Hamnett tees, Wham! soundtrack – it’s a tough call between a bona fide disco drink or one of Dick Bradsell’s creations. Here’s an idea: try both. www.vam.ac.uk

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Trojan and mark at taboo, 1986. photograph: derek ridgers

01

©Duffy archive. special terms: david bowie is

Working on our fitness, doing a Jamie Oliver and messing about on the river, just three of the many things we’re looking looking forward to in the next couple of months

02

IN-the know

03

DOFFING OUR HATS TO THE QUEEN with The Cocktail Lovers Royal-Tea Cup. We were asked to create a special recipe to celebrate The Coronation Festival in July. Find out how at www.thecocktaillovers.com

FIVE

04. GOING

OLD-SCHOOL and sipping long, cool and refreshing cocktails through bright retro straws. Order from www. jellyandblancmange.co.uk

POPPING STYLE at the first boutique Alcoholic Popcorn Bar by Joe & Seph’s. Munch on boozeflavoured popcorn designed to be paired with specially made cocktails. Intrigued?

Go taste at The Hutch Club at Quaglino’s. www.quaglinos-restaurant.co.uk/thehutch-club

…and serve in these milk cartons – just because they’re clearly fabulous.

Available from www.rockettstgeorge.co.uk

N7 o

CLINGING ONTO HOLIDAY MEMORIES and drinking things that really only taste good in the country they were made in (we’re looking at you Ouzo, Limoncello, Grappa, Metaxa and other ‘exotic’ spirits ending in ‘o’ and ‘a’).

08

GETTING HIGH

and seeking out bars with amazing views.

Radio at ME hotel (left), Skylounge and Aqua in London all get our vote. See you on the roof.

06

BUSSING IT, BIG STYLE The Rosebery is our kinda transport: a lavishly customised double-decker bus complete with restaurant and fullyequipped Art Deco bar. Available for the chicest summer parties. www.therosebery.com

Doing a Jamie…

Oliver that is and cutting a hole at the top of a watermelon and pouring vodka into it. Leave for a day, top up with more vodka. Repeat until you’ve used up the entire bottle. Slice and serve.

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10.

Watching films al fresco

with cocktails in hand, of course. Try those on offer from Beetle Juice, the roaming Camper Van moving around with Nomad Cinema. See www.whereisthenomad.com for details.

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N ELEVEN

o.

EATING COCKTAILINFUSED DISHES

Cranking up the fun factor with the funfair-inspired menu at Drake & Morgan bars. Try the Goldfish In A Bag: a refreshing G&T with a pink grapefruit ‘fish’ and edible lily pads, served in a bag with a straw. If that doesn’t make you smile, quite frankly nothing will. www.drakeandmorgan.co.uk

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Lobster Cosmopolitan, Steak Martini, Mojito Chicken, Pina Colada koftas – just a few of the creative new foodie treats on the menu at Vista at The Trafalgar hotel. www.thetrafalgar.com

o

LUSTING OVER BAR PORN

or more specifically the Bombay Sapphire Gin Wheel. Designed by AvroKO the sleek, spinning model is handcrafted in finest walnut, housing removeable chopping boards, high quality tools, coasters, places for garnishes and of course, Bombay Sapphire bottle. Exclusively from www.thefutureperfect.com

16.

MESSING ABOUT ON THE RIVER cruising along the Regent’s Canal onboard the Disco Volante, drinking summery Vestal Vodka cocktails. www.vestalvodka.com

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Upping our H20 intake

to keep hydrated in the warm weather. These bright, collapsible, environmentally-friendly bottles from ohyo will do just nicely thank you. www.ohyo.me

…and

17

hitching a ride on the luxurious John Walker & Sons Voyager yacht as it sails through Europe for a series of exclusive, whisky-fuelled events. www.jwsvoyager-odyssey.com

15

…but if you want some fizz, sip in style from the limited-edition Perrier by Andy Warhol cans available from major outlets.

18.

PLAYING SPOT THE PROP while quaffing British wines, beers and spirits. Where? The Propstore, that’s where. Built with sets from the National Theatre’s productions and decked out with an array of eclectic props, it should keep us busy all summer. www.nationaltheatre.org.uk

NINETEEN TOTING A WHISKY BAG

so called after the rich, brown shade of Colombian leather the handsome Santa marta bag is crafted from.

Using it as a bottle carrier is entirely up to you. www. en.monsieurlondon.com

21

Rethinking the drinks trolley

20.

Sharpening our cooking skills at the Krug Kitchen.With teachers guiding pupils on the courses to be cooked and shared during the evening and vintage Champagne served throughout, this is our kinda school. www.aveqia.co.uk

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and going for a portable bar instead. This handsome model can be wheeled from room to room and be parked and locked when not in use. Yes please! www.occa-home.co.uk

ENJOYING COCKTAILS IN POPSICLE FORM English Summer Cup, Blueberry Julep and Passion Fruit Margarita (above) – just a few of the excellent recipes in Laura Fyfe’s Poptails. Add it to your collection now. www.octopusbooks.co.uk

N 23 o

Working on our fitness What better way than the silverplated vintage Dumb-Bell shakers by Asprey? Brunch-time Bloody Mary’s and buff biceps cleverly combined.

Result. Available from Pullman Gallery. www.pullmangallery.com

24

TWENTY FIVE

for being green. Not only is Element 29 vodka made with 100% natural ingredients, it operates an in-store service for customers to refill empty bottles. Nice touch. Available at Selfridges. www.selfridges.com

to include the fab red, white and blue cocktail prints from design duo Crispin Finn. www.crispinfinn.com

Gaining brownie points

UPGRADING OUR ART COLLECTION

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Jim Meehan

IN-terview

IN THE HOTSEAT Jim Meehan is a bartender, educator, writer and owner of the award-winning bar PDT in New York How has the bar scene changed in the past ten years, both in the US and globally?

What trends are coming through in terms of the way people drink and what bartenders are offering?

In 2003, a mixed drink was called a Martini in most parts of the United States. It was served in a 7oz. (or larger) stemmed cone, and almost always contained vodka and some form of fruit juice: typically thawed from a concentrate. Most guests would compare a great bartender to Tom Cruise in the movie Cocktail, and tending bar was rarely the bartender’s primary professional focus. In 2013, a mixed drink is called a cocktail. Most are served in b cup-sized coupes, and while vodka remains the most popular spirit in the world, you’re just as likely to have gin in yours, with freshly-squeezed or extracted fruit juice.

Jerry Thomas is the new Tom Cruise, and your favourite watering hole probably resembles a scene from Boardwalk Empire. Many of your favourite bartenders went to college and chose to be a bartender because they enjoy the work.

This is tough to answer from a global perspective, as what’s going on in Tokyo is not the same as London, New York or Sydney. Speaking for New York, guests at bars such as PDT have become incredibly knowledegable about cocktails: either from making them at home or spending a significant amount of time with their favourite bartenders. While the bartender’s choice is alive and well, many guests now order what they want, how they want it. As far as bartender’s interests: house-made everything lives on. Today’s young bartenders are obsessed with process, just like chefs, and pride themselves on their ability to not only create cocktails, but the ingredients combined to fashion them.

In 2003, if you wanted to know what was going on in the industry globally, you probably relied on international newspapers and national food magazines, which reported on cocktails three or four times a year (as opposed to weekly now). If you were lucky, you may have been aware of internet chat sites such as DrinkBoy or eGullet. If you were really, really, really lucky, Phil Duff, Angus Winchester or Dale DeGroff visited your bar, and you could ask them! The Craft of the Cocktail, Vintage Spirits and Forgotten Cocktails, and the Joy of Mixology were your reference sources. There was a dearth of upto-date information about spirits production, save books

by Dave Broom, Michael Jackson and Stuart Walton.

Photograph: Jonathan Mannion

Nowadays, smartphone-enabled devices equipped with high-definition cameras, wireless internet, and apps that allow you to access You Tube, Facebook, and dozens of websites allow bartenders to communicate in real time.

Media outlets of all types are covering cocktails, and we are flooded with information about new products, competitions, trade gatherings, tastings, seminars and opportunities to imbibe. The internet has transformed our world, leaving much more information for consumers and the trade to sift through.

Why do you think PDT has been so successful?

I believe our success to be a confluence of great timing, dynamic staffing, and goodwill from mentors and colleagues in the industry. The global financial crisis drove diners and drinkers from opulent, high-end hotels and clubs to more discreet concepts such as PDT. We were far from the first ‘speakeasy’, but we became a tipping point for the concept, which was then reported upon all over the world. In the six years since we opened, I’ve had the luxury of leading one of the greatest collections of talent and character (my staff) I’ve ever encountered. Lastly, mentors and colleagues of mine from all over the world were kind enough to visit the bar and recommend it to others.

How does it make you feel when you see your many imitators in the US and globally?

Imitation is the sincerest form of flattery. It’s nice when those who are inspired by what we do follow our lead and give us credit, but at the end of the day, if you sit around waiting for people to pat you on the back, you’ll probably end up lonely and disappointed. continued over...

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IN-terview

*Jim Meehan What’s the best thing about being a bartender/owner in 2013?

I’m not the first person to say it, but I believe there’s never been a better time to drink in history. The craft wine, beer and spirits industry have all hit their stride, and the public’s appetite to taste new and interesting products has never been greater. In addition to the bounty of ingredients to work with, more and more bartenders are being incorporated into management as mixology is integrated into the culinary arts.

The good fortune trickles down in many ways including greater profitability: music to investor’s ears.

Who should we be watching in the bartending world and why?

Jack McGarry is a prodigy unlike any other I’ve seen. I met him years ago, and have followed his career from Belfast to London to New York. He and his mentor, Sean Muldoon, are doing amazing work at the Dead Rabbit, New York.

If you were writing the manual on what makes a good bar what would be the top three things on your list?

People: a great bar requires the shared vision of staff, ownership, and guests. Design: form follows function.

Location: whether isolated, or in the midst of hustle and bustle: great bars embody their surroundings.

You can find Jim Meehan at PDT, 113 St. Mark’s Place, New York, NY 10009. Twitter.com/mixography

I’m not the first person to say it, but I believe there’s never been a better time to drink in history.

Ryan Chetiyawardana is one of the smartest, most charismatic bartenders I’ve ever met, and I’m intrigued to see how he puts his talents to use following his work at Purl and Worship Street Whistling Shop in London.

Hidetsugu Ueno is one of the hardest working professionals in our industry. His efforts to educate bartenders about Japanese philosophy has changed the way many of us approach the craft, shedding light upon a wonderful, but insular culture and approach to bartending.

I wanted to be a doctor, but my misunderstanding of calculus and chemistry stood in the way. Besides enjoying the work, bartending provides an opportunity to serve people like doctors do. Other than medicine, and the far-fetched possibility of becoming a professional basketball player, the bar business is all I’ve ever wanted. Steve Olson, a friend and mentor, often describes bartenders as having “a sick need to make people happy”. I suppose if bartending didn’t work out, I’d look for something that allowed me the opportunity to have a positive influence on other’s lives. Thankfully, great bartenders come in all shapes, sizes, and intellects.

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Photograph: Minnow Park

If you hadn’t made it as a bartender, what do you think you’d be doing now?

HARVEY NICHOLS COCKTAIL M ASTER CL ASS LEARN HOW TO BLEND PERFECT COCKTAILS AND A FEW OTHER TRICKS OF THE TRADE, PERFECT FOR GROUPS OF FRIENDS, SPECIAL OCCASIONS, OR SIMPLY TO TRY SOMETHING A BIT DIFFERENT. FOR MORE INFORMATION OR TO BOOK PLEASE VISIT WWW.HARVEYNICHOLS.COM KNIGHTSBRIDGE, BRISTOL, DUBLIN, MANCHESTER, EDINBURGH, BIRMINGHAM, LEEDS, OXO, PRISM.

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illustration: nick schon

IN-spire

IN-spire

WHAT MAKES THE PERFECT HOST?

Nelson Bernardes of Good Godfrey’s at the Waldorf Hilton goes back to basics and creates a cocktail inspired by good hospitality I must admit that when I first started working I was one of those bartenders that used to say: “I don’t do the floor, I’m a bartender…” Many bartenders will understand what I mean – actually many still think this way – but you know what? There’s still time to change! It wasn’t until I had the opportunity to run my own bar alongside my partner, Alvaro Anjos, that I realised the big mistake I was making.

I found out the hard way that to run a business you need a lot more than just making great drinks – the very simple answer was in the title ‘hospitality’. Once I acknowledged that fact I started to look at the art of hosting from a guest’s point of view. They are looking for reasons or excuses to go out and spend some money and as a reward they expect to have a good experience.

Let’s face it, drinking at home would be a lot cheaper, so unless you make them feel comfortable, welcoming them with an honest, open smile and keep looking after them, never forgetting to thank them for their visit, your business may be at risk.

I started to leave my comfort zone behind the bar more often in search of direct feedback, either on the drinks themselves – as different people will have different taste profiles – or for the experience as a whole. I was most concerned with making my guests leave my premises happy in order to have them coming back for more. This, in my mind, is the first principle of building a house reputation and growing a business, by starting to have more people coming back and working on the guests that we had at the time.

The list of actions that a host may take towards making his guests comfortable is endless: welcome them with a smile, memorise regular guests’ names, likewise their favourite drinks or taste profile, offering a welcoming glass of water as mentioned in Harry Johnson Bartenders Manual, helping with their jackets, assisting with their chair when they’re ready to sit down, etc – it really depends on their expectations and acting on your own instincts.

One of the secrets is to do with creating memories, as that is very much related to emotion. So your guests may not remember what they have drunk, but treat them like kings and queens and they will never forget the experience.

The Perfect Host cocktail I created (see recipe below) was inspired by a great example of hospitality in the 1920s during Prohibition in the US where no one could drink or produce any alcohol.

Cuba (where you could drink) became a party-land for Americans and a man called Rafael ‘Pappy’ Valiente, who was the Bacardi sales manager, saw a great opportunity to sell even more rum. He used to greet his American guests at the airport with a Daiquiri in hand take them to Edificio Bacardi a beautiful art deco building in the centre of the city which had one of the most popular bars in town. He wanted to ensure his guests would have a great time, and in Havana he was The Perfect Host.

The Perfect Host 50ml Bacardi Superior 25ml fresh lime juice 20ml apple juice 17.5ml gomme syrup 15ml egg white Celery Basil Method: Muddle the celery in the bottom of the shaker; add the rest of ingredients and dry shake. Shake again with ice.

Double strain into a chilled coupette and garnish with ground black pepper.

The Perfect Host cocktail is available on the menu at Good Godfrey’s Bar at the Waldorf Hilton, 21-23 Aldwych, WC2B 4DD www.waldorfhilton.co.uk Above: Nelson Bernardes with his Perfect Host cocktail beside the ‘Perfect Host’ plaque erected in his honour at Good Godfrey’s bar, June 2013.

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clockwise from top left: lesley gracie; the pineapple garden; the red room at the singleton sensorium; paul pairet © scott wright of limelight studio; cocktails and all that jazz at harrods; tony conigliaro

IN-spire

FRESH THINKING FOR MODERN DRINKING

ALEXA PERRIN LOOKS AT KEY PEOPLE WHO ARE PUSHING THE BOUNDARIES ON THE DRINKS FRONT

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IN-spire

There is an art to offering a mind-blowing drinking experience, one that is so incredible that it imprints itself onto your psyche. Working to achieve just that are some creative and progressive product makers, bars, shops and experiential event artists, all wishing to offer you an introduction to drinking sensations like no other.

Why, you might ask? The answers are varied but in essence each is hoping to take you on an extraordinary journey you won’t forget, showing that they are prepared to go that extra mile in the hope of gaining your loyalty.

Leading the expedition in taste terms are drinks companies such as William Grant, who recently sent Hendrick’s Master Distiller Lesley Gracie out to the Amazon to discover the most unusual flowers, roots, fruits and seeds in the hope of creating an unforgettable gin. Not content to blend the same old botanicals found in every premium gin, their search for novel, rare ingredients is refreshing and in an overcrowded market, completely necessary.

It was a lack of quaffable components that also inspired Tony Conigliaro of 69 Colebrooke Row to experiment back in 2001. “Rather than being satisfied with what was on the market, I decided to take matters into my own hands,” he says. He looked to the ever-evolving possibilities of the kitchen. It didn’t just open up a pallet of flavours but a range of scientific and technological culinary techniques that he went on to integrate into his liquid adventures.

Michelin-star worthy, his drinks include items such as smoked frankincense, sugar cubes soaked in paprika bitters, hints of hay and a range of techniques utilised in molecular gastronomy. “Most of the experimentation is done before the finished drink is made so that the drinking experience is more about the twists and turns of consuming a drink as each flavour reveals itself,” he says. “That’s what makes it a little bit different – so much more enjoyable.”

It’s Conigliaro’s desire to heighten pleasure levels that keeps him experimenting in his Drink Factory, the research centre from which he works, teaches and consults, passing on his knowledge in combining flavour and science to improve our imbibing pleasure.

He’s not the only one researching drinking opportunities in the lab. Other experts, including gastro and neuroscientists, are making cognitive leaps forward.

In fact, the opportunity to grasp each sensory receptor has never been so great. Taking firm hold is Professor Charles Spence, an experimental psychologist at Oxford University. He researches and applies scientific findings to food and drink working to make our experience more multi-sensory.

Commissioned by companies such as Diageo, he helps them understand and better their offering, recently proving for instance, that the experiences of drinking whisky can change by as much as 20% depending on the environment it’s drunk in.

Whilst themed spots such as speakeasies, ski lodges and tiki bars have been opening up all over the world of late, developments in multi-sensory understanding will see bars break new ground. Just look at Ultraviolet, a restaurant in Shanghai where the dining room is equipped with multi-sensorial, high-end technology in order to immerse the perception of taste in a tailored environment, enabling them to create what they believe to be ‘a story in 20 courses’. It’s only a matter of time before this model is not only widely adopted in the restaurant world but also bars.

A tall tale this is not. In fact, this new-found art of technological storytelling is already being harnessed to enhance your tipple. “Flavour is hard to describe,” says Sam Bompas of Bompas & Parr, creators of the UK’s most pioneering drinks installations. “Even those with extremely good palates find it hard to articulate what is going on in their mouths. And everyone’s taste perception is unique. Around 40% can’t even taste the aromatics that make truffles so compelling. By addressing other senses that people are better equipped to understand, primarily sound but vision too, an immersive installation can help articulate a complex flavour narrative”.

Bompas & Parr’s current project, the Tutti Frutti boating lake at the Royal Botanical Gardens, Kew, includes a sound installation by Mileece that allows visitors to communicate directly with the plants. Guests can sit on a Pineapple Island and sip on cocktails whilst touching the bromeliads, which harmonise in response to contact.

“It’s about facilitating an emotional experience that people wouldn’t ordinarily have on their own,” says Bompas.

Technology is also supporting a wave of innovation through alcohol retail, albeit for differing reasons. “We live in a world that is becoming more and more based online, yet fundamentally you can’t beat being able to see and hold your potential purchase in a store,” says Edward Gerard, Wine & Spirits Buyer at Harrods. “So being innovative and creative is our way of enticing customers offline and into a little retail theatre”. The store’s recent Gatsby-themed cocktail pop-up event saw its tasting room transformed into a speakeasy-style bar. “It also allowed the brands to showcase the spirits in the way they were intended to be enjoyed, through cocktails and with friends, benefitting the customer as they get to buy the base spirits and re-create the experience for their friends and family at home”.

Forget business before pleasure. This is the business of pleasure and it is transforming the simple act of drinking into something quite memorable.

69 Colebrooke Row, N1 9AA. www.69colebrookerow.com Harrods, 87-135 Brompton Road, SW1X 7XL. www.harrods.com Royal Botanical Gardens, Kew, Richmond, Surrey, TW9 3AB. www.kew.org Ultraviolet, (secret location in Shanghai, contact for details). www.uvbypp.cc

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IN-the spotlight

Flights of fancy

Cocktails in the sky – it’s the only way to fly Where’s the last place you’d expect to find a fully operational bar? One of the least likely settings for sauntering up to the counter, propping yourself on a plush leather stool and have someone mix you a cocktail, just the way you like it? We’ll give you a clue: it’s not on the ground. It’s approximately 35,000 feet in the air.

Onboard Virgin Atlantic flights they don’t just do cocktails in the sky, they do the service with knobs on. In fact, the freestanding Swarovski crystal-studded bar is just a teeny, albeit very swanky, part of the Virgin cocktail experience.

The journey starts at ground level, in its airport lounges.

This is when you realise why people pay premium prices to turn left instead of right on boarding the plane – it’s like a playground of absolute luxe.

Forget the super, star-like express check-in and limo service for a moment; park aside the complimentary manicures, poolside lounge, sauna, Bumble & Bumble blow dries, Cowshed facials and massages. Never mind the smiley man offering to shine your shoes as you relax in between check-in and your flight – the standout feature at the Heathrow outpost, (for us at any rate) is the drop-dead gorgeous bar. All 14 metres of it.

Obviously, such a shiny statement piece demands your attention. Not that we needed any excuse but even those of a stronger disposition will find it hard to resist ordering a tempting little something from the cocktail menu. And why wouldn’t you? No money changes hands, there’s no queue to negotiate, it gets your travels off to the perfect start and perhaps most importantly, the cocktails are really rather stunning. No journey is complete without the signature Virgin Redhead (freshly muddled raspberries, berry liqueurs, Bombay Sapphire gin, topped with bubbly), or if you’re in need of a lift, there’s always the Corpse Reviver No. 2 (Oxley gin, Cointreau, Lillet aperitif wine, lemon juice in an absinthe-rinsed glass).

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For an even bigger experience on the drinks front, step up to the airy Grey Goose Studio upstairs. A world first, this exclusive bar within a bar is all shiny white minimal loft, natural daylight and an altar (ok, bar) devoted to Grey Goose vodka. Here you can take your tastebuds on a first-class journey, choosing from cocktails made to salty, bitter, umami, sweet and sour flavour profiles by a team of experts. Or if you’re feeling even more adventurous, go for the personal bar recommendations based on the specific routes passengers are jetting off to.

Seriously, how cool is that? You don’t get this kind of choice in some of the world’s best bars.

We’ve got Giles Looker to thank for much of this exceptional cocktail offering. His drinks consultancy Soulshakers were brought on board seven years ago to elevate, quite literally, Virgin Airline’s beverages at Heathrow airport to what it is today. “It started out as a six-week contract, which became six months,” Looker says recalling the early days of the fruitful relationship.

“Initially, we were asked to make a few Bombay Sapphire cocktails to serve in the lounges and that then evolved into shaking things up in the air.” Looker and co. restructured the bar on ground level to make it easier for the non-bartender staff to negotiate, created a selection of tasty cocktails for guests to enjoy and before you could say up, up and away, they’d been asked by Virgin HQ how they could take the experience one step further by working on a cocktail guy in the sky concept.

Which they did. Rather brilliantly we might add. After being served a welcome coupette of Champagne (in real, full-sized glassware) Virgin Atlantic Upper Class passengers can have their favourite libation served seat-side where it perches between sips on a specially designed cocktail rest. However, if they want to get up, stretch their legs and have a chat with other passengers, the sleek, chic onboard bar beckons.

IN-theIN-xxxxx spotlight

top: the grey goose loft at heathrow airport. above from l-r: grey goose la poire last word; giles looker mixing things up onboard our flight to new york; virgin upper class

Believe us, there’s nothing quite like the call of a shaker as you’re relaxing in your seat. “The entire Upper Class is informed of the service available by the cabin crew, and invited to join us at the bar to have a bespoke creation or a classic from the great selection of spirits Virgin carry onboard,” says Marc Plumridge, Global Brand Ambassador, Bacardi Global Travel Division. His job has seen him clock up more than a million miles mixing up cocktails in the sky and teaching passengers how to make them on flights. “This experience is loved by the consumer and it’s clear when they have their first sip, they will never opt for wine or Champagne in its usual form for the remainder of the flight,” he says.

He’s right. Although the bar is a permanent fixture, manned by the Virgin crew on regular flights, it really comes into its own when the airline is launching a new route or press trip. We were fortunate enough to try the service out on a recent jaunt to New York. Giles Looker tended bar for the entire duration of the eight hour flight and boy, did he do a grand job. Clover Clubs, punches, Martinis, clever non-alcoholic concoctions – you name them, he shook and stirred them for the passengers who

appeared at the bar. Some were cocktail curious, others definitely leaning towards the connoisseur side of things – and both parties were very happy with the service.

Happy mind, not drunk. “As we are offering alcoholic beverages onboard, an important part of the service is responsible drinking,” says Plumridge. “We encourage the consumption of water (flavoured to make it more appealing) and small vessels to serve the cocktails rather than the larger glasses you commonly find on the ground.”

Alex Kratena, award-winning bartender at Artesian at The Langham hotel has also enjoyed stints making cocktails in the air. “He’s been a guest bartender onboard on two trips,” Plumridge informs us. “We served libations from Classic Bacardi Daiquiris to the Original Bacardi Mojito.

We offered seat-side service of the classic Grey Goose Dry Martini poured in front of a customer at 35,000ft, and barrel-aged Bacardi cocktails served from the bar which as you can imagine is truly magical… I have to say, shaking a cocktail whilst you look out over the open skies, showing people how to make the perfect drink is a oncein-a lifetime experience.” We certainly agree.

The Cocktail Lovers - 23

IN-focus

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IN-focus

Long says Ms S

Straight-Up says Mr G

Nobody loves a short drink more than me. But that’s in the winter months. Come summer I’m all about length, and plenty of it. Soda, Champagne, lemonade, ginger beer or ale – anything that adds a little fizz and lots more liquid gets my vote: even my customary Martini takes second place to a refreshing G&T.

Recently I found myself unable to sleep. An unusual occurrence. Normally I drift off easily regardless of whether or not I’ve been imbibing. When I was a youngster my answer to this predicament was to divert myself by making lists of favourites: my All Time West Ham United Eleven, Top Five Chocolate Bars or Three Most Useful Super Heroes To Have In A Gang. So I decided to compile my Top Ten Favourite Classic Cocktails.

Why? Well, I’m no health expert or mathematician for that matter but I reckon that the simple arithmetic of too much booze + sun = express lane to the mother of all hangovers.

Add dehydration into that equation and it’s a no-brainer that if you want to partake in the cocktail drinking malarkey, longer, lighter drinks are the only way to go.

I know that here in Blighty we’re not used to the uncharacteristic heatwave we’ve experienced of late.

Still that doesn’t mean our bodies aren’t always on full alert to the fact we should be basking in its glory. Our palates aren’t fooled either. Listen very carefully and you’ll hear yours whispering ‘make mine a mo-hee-to,’ then thanking you profusely when you give in to the call.

There’s a reason why the mighty ‘mo’ is one of the bestselling cocktails in most bars – it’s a good gender-friendly concoction. Made well, it’s the perfect balance of sweet, sour and minty goodness, lengthened with a charge of revitalising, much-welcomed soda. And let’s not forget it contains that sunshine essential, rum. Other long drinks, or to give them their technical name, ‘highballs’ are available though. Amongst them there’s that perennial favourite, the mighty G&T, and let’s hear it for lipsmacking, thirst-quenching classics such as the Cuba Libre (rum and coke), Lynchburg Lemonade (Jack Daniels and lemonade), Paloma (tequila and grapefruit soda), and that summer staple the Pimm’s Cup. Whole drinks categories including fruity Cobblers, Fizzes and Collins also get the nod at this time of year – chuck in some fruit, anything seasonal for bonus points, to the basic recipe and you’re good to go.

Part of their appeal is the apparent ease in which they’re constructed. Like the best summer wardrobes, simplicity is key. And in the same way that it feels wrong to wrap up in a turtle neck sweater and boots during the months from June to September (regardless to what the temperature is saying), it doesn’t seem quite right to go for something heavy on the drinks front. So I’ll be raising my (long) glass to summer.

Dry Martini, Manhattan and Martinez straight in, no problem. Three down, seven to choose. A little deliberation and the Negroni was there. White Lady and Sidecar? Yep. Espresso Martini... Despite thoughts of strong coffee it made the cut. Rob Roy - too similar to a Manhattan? Sorry Rob you’re out. Aviation! Yes, a relatively recent must-have. A quick tot up and I was on eight.

Two final spots and amongst those fighting it out were an Old-Fashioned, Bloody Mary, Mojito and Champagne Cocktail.

I know you’re dying to find out what made it but let’s digress for a moment. Those eight all have a simple something in common: the straight-up factor. Yes I know some of them, the Manhattan or even the Dry Martini, can be served over ice, but not round our way.

And before you get started on the Negroni I’m sorry but I happen to like mine stirred, strained and, you guessed it, served straight up.

There could be a number of reasons for this preference but I’ll settle for one. When a drink has been prepared the bartender has mixed, diluted and chilled it just so. They’ve done their work, now I’ll do mine. Mr Harry Craddock said in The Savoy Cocktail Book, ‘The way to drink a cocktail is quickly, while it’s still laughing at you’. I try to follow his sound advice but it’s not always possible – good conversation or a welcome interruption often means my drink sits a little longer. Served straight up the worst that can happen is it becomes the merest tad less cold. Served over ice it carries on diluting. Many a well-balanced drink has been ruined for me by a final watered down gulp.

So I’ll be (largely) sticking to my drinks straight up thanks.

As for my last two choices, Champagne Cocktail for one.

And a Mojito, but I’ll be drinking it extremely carefully and fairly swiftly. And my sleeplessness? Working out that list just woke me up. It was all I could do not to go and fix myself something from my Top Ten.

Ms S’s top bars of the best for long cocktails

Mr G’s top bars for straight-up cocktails

Bassoon Bar at Corinthia Hotel, Whitehall Place, SW1A 2BD. www.bassoonbar.co.uk

American Bar at The Savoy, Strand, WC2R 0EU. www.the-savoy.com

Dabbous, 39 Whitfield Street, W1T 2SF. www.dabbous.co.uk

Good Godfrey’s Bar and Lounge, The Waldorf Hilton, Aldwych, WC2B 4DD. www.thewaldorfhilton.co.uk

Mr Fogg’s, 15 Bruton Lane, W1J 6JD. www.mr-foggs.com

Hawksmoor Air Street, 5a Air Street, London, W1J 0AD. www.thehawksmoor.com/airstreet

Grain Store, Granary Building, Granary Square, 1-3 Stable Street, N1C 4AA. www.grainstore.com

The Library Bar at The Lanesborough Hotel, Hyde Park Corner, SW1X 7TA. www.lanesborough.com

Milk & Honey, 61 Poland Street, W1F 7NU. www.mlkhny.com

The Ritz London, 150 Piccadilly, London, W1J 9BR. www.theritzlondon.com

The Cocktail Lovers - 31

photographs: stefano francavilla www.ochotequila.com

T

is for Tequila

A layman’s guide to Mexico’s finest export

Poor old tequila. Has there ever been a spirit that’s so misunderstood? If we had a pound for every person who turned up their noses before uttering those damning words: “I don’t like tequila,” we’d be our bank manager’s favourite customers. The truth is, it’s not the category that makes the uninitiated squirm, it’s the fact they’ve spent an evening downing cheap shots – more than likely at the end of a big session involving wine or beer.

If you’re one of the non-believers, park your misconceptions to one side for a while and trust us when we say that over the years this oft-unappreciated spirit has been transformed into a thing of sophistication and beauty. “That’s down to the CRT (Consejo Regulado de Tequila or Tequila Regulatory Council),” says Enrique De Colsa, Master Distiller at Don Julio, one of the many premium tequilas just waiting to be explored. “Since setting up in 1995, the levels of tequila production have been raised to an incredibly high standard and now it’s one of the best regulated spirits in the world.”

Hence why instead of the trashy ‘ta-kill-yas’ most of us associate with our student days, the tequilas you’ll find in the best bars are just as intricate, smooth and distinctive as the finest single malt whiskies or cognacs. Try them neat but

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instead of doing the slamming or shot thing, take time to sip and make acquaintance with the liquid. Here’s our guide to understanding and appreciating Mexico’s finest export.

WHAT TO BUY Tomas Estes’ Top 5 Tequilas 1. “Ocho blanco ‘Rancho Las Pomez’ since it is packed with concentrated and nuanced agave flavours. The interplay between sweet and dry creates pleasure and tension.”

2. “Siete Leguas blanco since it is finely crafted in the old-fashioned way which delivers a full, robust and smooth sipping experience.”

3. “Fortaleza blanco since it is made in the heritage of the owner’s family, the Sauzas, who create a Tequila Valley tequila that is loaded with agave flavours and drinks easily.”

4. “El Tesoro de Don Felipe blanco since is made by Master Distiller Carlos Camarena who uses old-school procedures to produce a tequila that is fine and delicate while still having heaps of agave soul.”

5. “Curado since it has a unique flavour of pure 100% agave flavour mixed with a hint of sweet, cooked agave giving this tequila a dangerous drinkability.”

IN-focus

T is for types:

First things first, there’s more than one type of tequila. Get to know yours by name, character and more importantly, taste: Blanco or silver: White, un-aged tequila with a stronger taste of agave. Good for mixing.

Oro or gold: As above but with added colouring and flavouring. Try it in a frozen Margarita.

Reposado: Rested and aged in wooden casks for a minimum of two months, up to a year. Perfect for sipping.

Anejo: Aged from one to ten years. Enjoy neat at the end of a meal.

Extra anejo: Ultra-aged, kept in cask for a minimum of three years, and up to ten. Best enjoyed as per anejo.

E is for Estes: If there’s anyone more passionate, clued-up and dedicated to sharing the tequila love than Tomas Estes (distillers don’t count), we’ll give it all up and shear sheep. Really. As Mexico’s official Tequila Ambassador to Europe, the American-born former bartender and restaurateur has made it his business to open our minds and palates to the joys of the agave spirit. When he’s not writing about it, he’s drinking or serving it – either at one of his establishments (he’s set up Mexican restaurants and bars in Amsterdam, Paris, Cologne, Milan, Sydney and London), or at tastings and events. Estes is one of the co-creators of Ocho, the revolutionary, great-tasting tequila with each vintage named after the estate where the agaves were grown. Think wine and terroir and you’ve got the right idea.

Q is for quality:

We’ve said it before but we’ll say it again, those hazy days of bad hangovers and cheap shots are not about tequila in general, more about the quality (or lack thereof) of the spirit consumed. Sure you can still get the harsh stuff but since the Tequila Regulatory Council was introduced in 1995, tequila production has been raised to an incredibly high standard.

U is for unity:

Tequila is a fun, social drink – it’s about sunshine flavours shared with friends. These days, instead of the slamming, shooting and raucous behaviour of old, the social aspect is much more refined. Tequila connoisseurs will place a bottle in the centre of the table, passing it round for guests to sip throughout the evening along with food (see below).

I is for ingredients:

Want to know what the easiest spirit is to pair with food? Yup, it’s tequila. Spicy dishes, barbecued meats, veggie bits like guacamole, poultry, pork, seafood, chocolate – you name it, tequila is like a little agave minx that plays around and mixes in with any company. Generally, blancos work well with starters – particularly anything with a citrus tinge; reposados are perfect partners for full-bodied mains and a small glass (preferably Riedel if you really want to taste what’s what) of anejo with chocolate or a cup of strong, dark coffee is the full stop to any meal. You can also add it to marinades to give barbecued and fish meats extra ‘oomph’. And, like sherry it does a fantastic job as a palate cleanser in between courses.

L is for law/legislation:

There are only a few designated regions in the world where tequila can be made – the state of Jalisco in Mexico where you’ll find the city from which the spirit takes its name, and parts of Nayarit, Michoacan, Guanajuato and some of Tamaulipas. And there’s one ingredient at its heart: blue agave (see below). Anything else, made anywhere else just ain’t tequila baby. And that’s official.

A is for agave:

More on that agave… Tequila is a distillate of the agave plant – a big, spiky-looking thing which takes between eight to ten years to reach maturity. When it does, it’s stripped to its heart (the pina) and is cooked for up to 40 hours in a special oven (horno) to release the vital sugars that give tequila its distinct character. Then fermentation takes place, followed by distillation and ageing before bottling, ready for your drinking pleasure. Single out for 100% agave rather than the Mixtos which only have to contain 51% agave.

The Cocktail Lovers - 33

IN-dulge

Hip-stars!

Carrying a hip flask doesn’t make you alcohol dependent – it just means you’re always well prepared. Here are some of our favourites to pop in your pocket when the temperature cruises up to scorchio.

FOR LOVERS OF ORGANIC FORMS: Hand-glazed sleek, chic hip flask in purest, simple white Ceramic Hip Flask, £28, Alexena Cayless, www.alexenacayless.co.uk

FOR RULING BRITANNIA: Natty hand-bound flask in fine navy pebble calf leather, with hand-stitched Union Jack detail.

FOR MIXING THINGS UP: Why have one tipple when you can carry two? Perfect for picnics a deux.

Brit 5oz Leather Hip Flask, £59 (includes free engraving of initials), Aspinal of London. www.aspinaloflondon.com

Away Day Hip Flask Set, £45.95, Savile Rogue. www.savile-rogue.com

FOR POPPING DESIGNER STYLE: It looks expensive but this classy number is reasonably priced, making it an ideal gift.

Stainless Steel Hip Flask, £45, Thomas Lyte. www.thomaslyte.com FOR GIRLY GLAMOUR: Cutesy patterned ‘would you like to join me for a drink?’ hip flask for slipping into vintage handbags.

‘Why Not‘ Hip Flask, £13.99, Aspire Style. www.aspirestyle.co.uk

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IN-style

FOR INTREPID EXPLORERS: For bartenders en route to their next far-flung distillery visit, this world map should keep you on track.

Map Hip Flask, £24.99, Wild and Wolf. www.shop.bl.uk

FOR PIMPING UP YOUR POCKET: FOR THE WANNABE 007s: High-octane hip flask for spirited adventurers made from stainless steel and hard wearing carbon fibre.

Cool-as-you-like, made-to-order model – it’s the hippest flask on the block Brass Hip Flask, £350, handmade to order, Tom Cecil. www.tomcecil.co.uk

The Oakley Flask (from a limitededition of 100), £600, Oakley for The Macallan. www.themacallan.com

FOR LORDS AND LADIES OF THE MANOR: Elegant hip flask encased in regal check tweed, complete with the Highgrove stamp of approval.

Leather Check Slim Hip Flask, £45, Highgrove Collection. www.highgroveshop.com

FOR THOSE WHO DON’T GLUG STRAIGHT FROM THE HOLDER: Nifty flask with built-in collapsible 60ml metal shot glass designed for shooting from the hip.

The Shot Flask, £19.99, Firebox. www.firebox.com FOR DOING THINGS DIFFERENTLY: It may be cool to be square but it’s even better to go round on the hip flask front.

Gentlemen’s Hardware Hip Flask, £25, Wild and Wolf. www.johnlewis.com

The Cocktail Lovers - 35

That’s the spirit

Never heard of Jinzu before? Don’t worry, you will. It’s the brand-new distilled gin with a heart of sake created by Dee Davies, winner of Show Your Spirit “Once upon a time there was a drinks company that invited bartenders throughout Western Europe to devise a concept for a brand-new spirit; their own liquid legacy if you will. If they were one of the five lucky finalists, they would be invited to a secret location to work alongside the good fairies who would wave their magic wand and help bring the special potions to life. The lucky winner would be rewarded with five per cent of net sales for the first five years after product launch, plus marketing and support from the giant Diageo, and live happily ever after.

The end.”

In fact, it’s just the beginning of Dee Davies’ fairytale adventure. As the winner of the industry-first initiative Show Your Spirit initiative, held earlier this year, her innovative creation has earned her a place in the history books and a very bright future indeed.

We caught up with her to ask about how a bartender from Bristol’s Hyde Bar beat off the competition to take the top prize.

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IN-style

GET THE DRINKS IN AT...

The Gilbert Scott

There was a time when if you told anyone you were planning to open a swanky bar and restaurant in King’s Cross they would have laughed in your face. With good reason. Having lived there ourselves around 15 or so years ago we can say with authority that this part of London was more renowned for low-rent hookers and high-as-a-kite druggies than the type of place you’d want to take a half-way decent date.

But that was then. Now it’s a whole different story. Thanks to a massive regeneration programme taking in 20 new streets, ten public squares, a brand-new postcode, not to mention the arrival of Eurostar, it’s been a case of fix up, look sharp for this formerly seedy but very centrally located neighbourhood. And the addition of the Gilbert Scott restaurant and bar in 2011 cemented the deal.

Adjoining the magnificent restored Gothic structure that is now the St. Pancras Renaissance London Hotel, this five-star hotspot has put King’s Cross on the map for all the right reasons. Yes, there’s the grand historical setting designed by Gilbert Scott and fantastic food in the restaurant from Michelin-starred chef Marcus Wareing and his team led by Chantelle Nicholson but that’s only the half of it. Step through to the bar and after being knocked out by the spectacularly high painted ceilings and splendid bell chandeliers take your seat – either at the bar or one of the handsome chairs and leave it to Dav Eames, Giulia Carboni and Frankie Benitez Coboz to quench your thirst with one of the perfectly-balanced libations on the menu.

Inside, cocktails include A-Pear-itif (Grey Goose La Poire vodka, elderflower, Sipsmith gin, cucumber and fresh lime); The Londonist (Bombay Sapphire gin, Cynar, orange bitters and sloe gin) and Trade Winds (Bols Genever Dutch gin, elderflower, ginger syrup, lemon, carbonated gunpowder tea, cardamom and cloves).

Mind you, you can always sit outside in Gilbert’s Gin Garden, the location for our cover and style shoot… Taking inspiration from the decidedly English feel of the recently opened courtyard designed in collaboration with the cheeky chaps at Hendrick’s gin, we dressed Dav, Giulia and Frankie in the new season’s pastels and florals. Make a beeline for the bathtub seat featured on our cover, or chill in the shade with one of the specially created cocktails (see over). Flower power dressing heartily encouraged.

Gilbert’s Gin Garden at The Gilbert Scott, St. Pancras Renaissance Hotel, Euston Road, NW1 2AR. www.thegilbertscott.co.uk

The Cocktail Lovers - 41

IN-style

BRINGING THE OUTSIDE IN (above): Giulia wears floral bodycon dress, £12.99, TK Maxx; Frankie wears beige linen suit, £1,800, Huntsman; blue end-on-end shirt, £115, and floral bowtie, £35, Budd Shirtmakers.

SUMMER BREEZE (left): Dav wears cream jacket, £355, A Suit That Fits; pink end-on-end shirt, £115, Budd Shirtmakers. Giulia wears halter dress, £480, Tahir Sultan at Wolf and Badger.

FLOWER POWER (p. 40): Giulia wears Digital Bloomsbury Dress, £250, Jaeger London. Frankie wears floral shirt, £125, Simon Carter; jeans, model’s own.

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IN-style

THE COCKTAILS:

Stockist details

As the terrace is open from 11am on weekdays and 10am at the weekend, you can get your day started with a kick. Choose from one of the three Bloody Mary options, or try the Breakfast Margarita (Cazadores Reposado tequila, marmalade and salt), or Ginger Iced Tea (rum, Earl Grey tea, lemon and ginger) from the Gilbert Scott menu.

A Suit That Fits 1st floor, 36-38 Glasshouse Street, W1B 5DL (and branches). www.asuitthatfits.com

Fancy a cheeky tea-time tipple? Go for the special Hendrick’s creations served from the distinctly branded teasets. The selection takes in The Delicate Rose (Hendrick’s gin with rosepetal tea, pink grapefruit, elderflower and cucumber) and Lady Grey’s (Hendrick’s gin with bergamot, Lady Grey tea and bitter lemon fizz).

And when the sun sets, the cocktail offering teases and delights with concoctions such as the Hibiscus and chamomile caipirinha (chamomile infused cachaça, hibiscus flowers and lime), and Giulia’s Julep (Woodford Reserve bourbon, mint, lime, Fernet Branca, Cynar, cucumber, sage and ginger). Summer never tasted to good.

Budd Shirtmakers 3 Piccadilly Arcade, SW1Y 6NH. www.buddshirts.co.uk Huntsman 11 Savile Row, W1S 3PS. www.h-huntsman.com Jaeger London 200-206 Regent Street, W1B 5BN. (and branches). www.jaeger.co.uk T.K Maxx 120 Charing Cross Road, WC2H 0JR. (and branches). www.tkmaxx.com Wolf and Badger 32 Dover Street, W1S 4NE. www.wolfandbadger.com Photography by Johnnie Pakington

The Cocktail Lovers - 43

IN-formed

WORD UP...

NEWS, VIEWS, REVIEWS AND HOW-TOS

COCKTAIL CHALLENGE APP… Put your cocktail knowledge to the test with our new favourite app, Cocktail Challenge. Clever-clogs cocktail lovers can go straight for the Challenge play, or learn as you go by opting for the Standard setting. Either way you’ll be addicted.

COMPETITION...

LOVE A DUCK! We’re loving the Cockney Rhyming Slang collection of Tiki vessels from Bespoke Barware. Sip from the ‘Pig’s Ear’, (beer); Vera Lyn (gin); Gold Watch (Scotch); Fine & Dandy (brandy) and Tom Thumb (rum) and we dare you not to crack a smile. The playful ceramic collection retails for £15 each or £67.50 for a set of five.

We have a complete set to give away to one reader. Send us an email to mail@thecocktaillovers.com with ‘Cockney’ in the subject header telling us why you should win. Closing date for entries is Monday 26th August. The winner will be notified by email.

Available free in the App Store www. itunes.apple.com/app/cocktail­challenge/ id622652292

EVERYBODY’S TALKING ABOUT...

Nola, Dan Priseman’s new bar in Shoreditch, London. Shame on us, we still haven’t made it down but we’ve heard from people we trust that it’s the DBs. If you get there before we do (and it’s only a matter of time), take a tip and dive in to one of the Hurricane cocktails, then move on to one of the Signatures – like the bar itself, all are inspired by New Orleans.

68 Rivington Street, EC2A 3AY. www.nola-london.com

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MUSIC TO DRINK COCKTAILS TO...

Frank Sinatra, Come Fly With Me

The sky is blue. We’re talking ultramarine.

Our plane is waiting just for us, propellers whirring into life. We’re running across the tarmac. One hand clutching our flight bag and the other holding on to the person we love. Yes we’re traveling. Man, we’re flying.

Come Fly With Me? You bet. Mr. Sinatra’s invitation rings in our ears and we’re off on an impromptu trip just because we can.

We soar into the air as an immaculate air stewardess mixes our drink of choice. Cocktails, and cool and class (First, of course). This is the life. Where are we off too? Around The World, that’s what the song says. We’ll be discovering a sip of this here and trying a shot of that there. We’ll be checking the Isle Of Capri for an Americano, watching Moonlight In Vermont with an Maple Syrup Old Fashioned, fending off the chill of Autumn In New York with a Manhattan and luxuriating in the romance of April In Paris with a French 75.

This is what travelling, flying, is supposed to be all about. We’re not thinking about the weight of our baggage allowance, decanting liquids into 100ml. bottles and checking our travel insurance. C’mon let’s go.

Come Fly With Me. There’s never been a better invitation to see the world and sip as you go. It’s flying for flying’s sake.

Capitol Records. Available from www.amazon.co.uk

ONE FOR THE DRINKS CABINET Want your gin with a bit more depth?

Then allow us to introduce you to Beefeater Burrough’s Reserve. Created to be served chilled and sipped neat, the new spirit is rested in oak Lillet casks to give it all the characteristics of gin but with a cognac attitude – it’s the one for spirited thinkers.

Priced approximately £69.

Available from exclusive bars and high-end drinks retailers.

NOTABLE NIBBLES Want to keep the tastebuds tantilised while you’re sipping cocktails and waiting for the barbecue to deliver? Unearthed have it covered.

Prime your palate with a selection of tasty treats including Green Harissa with Greek Yoghurt, Broad Bean Houmous, Garlic Skewered Prawns, Mojito Olives and yum-squiddly-dumscious Mini Chorizo Sausages.

The

Cocktail

Girl

In pursuit of spiritual enlightenment in London’s bars Living and working in King’s Cross means a late night visit to Simmon’s Bar at some stage is pretty much inevitable.

With the memories of stumbling through the door at 1am and drinking a barrage of shots with work friends glowing in my mind, I pulled my hat down low as I entered and pretended I was a normal person who had never been there before.

And I must say, viewing the bar with sober eyes was a pleasant surprise – the decor is the kind of eclectic-chic that many bars try to emulate but few pull off successfully. There are old Beano comics papered on the wall, pictures of Princess Diana are hung up over a piano and old school desks are dotted around.

But it didn’t have the try-hard, Shoreditch hipster attitude generally associated with this style – it all worked and was adorable.

After getting over the excitement of finding a tuck shop behind the bar and chomping on Curly Wurlies, my cocktail accomplice and I made our drink choices: she opted for the Toffee Apple (rum, maple syrup and apple juice) while I was set on the New York Holiday (bourbon, fresh strawberries, lemon juice and soda water). Both were spot-on in the taste department. The Toffee Apple was an absolute knockout, with a sweet toffee taste without being so cloying that your throat starts to close up at the end. In keeping with the kitchy, cutesy vibe, cocktails were served in teacups adorned with pictures of the Queen. And instead of sharing pitchers, you can buy teapots full of cocktails with suitably cheesy tea-centred punning names (Apple-tea-ni anyone? Or perhaps a G & Tea?).

We had a great time at Simmons but it did make me muse on how different my other experiences there had been, as the bar is so very small that having more than 30 people in it makes it packed. Past 10pm there’s generally quite a party vibe with DJs, loud laughter and multiple shots being consumed. This is definitely helped by their amazing happy hour offer – there are very few places in London (and especially in the suddenly upmarket King’s Cross) where you can buy bottles of beer, glasses of wine or spirits and mixers for £2.50, plus the happy hour runs every week day from 4-9pm. Don’t get me wrong, I love a rowdy bar filled with people loosening their ties after work and drinking Jägerbombs, but if you want to experience wellmixed cocktails to consume at your leisure, my advice would be to get there before the after work crowd settle in.

Simmons Bar, 32 Caledonian Road, N1 9DT. www.simmonsbar.co.uk

Available from www.ocado.com The Cocktail Lovers - 45

IN-formed

TALES FROM THE BAR Amsterdam

Species 2’. www.hpamsterdam.com

“Amsterdam City Newsflash: in the past year or so Amsterdam has seen an explosion of new bars in the city. First off, we have Hiding in Plain Sight, focusing on very exotic and esoteric cocktail serves it’s not a bar for the fainthearted. They just rolled out a new summer menu in the theme of Darwinian ‘The Origin of

Up second is the reclusive Butcher, hidden PDT-style behind a burger bar.

Behind the industrial and minimalistic décor is a cocktail lounge where the phrase “less is more” really hits home. Expect exceptional sliders enjoyed by businessmen smoking Cuban cigars and drinking Manhattans. www.thebutcher.com Finally, we arrive at Tales & Spirits, my current home in the ‘Dam. A 500 year old building inhabited by the mysterious ‘Lady of the House’, every cocktail is based on a legend from her long life and many travels, where old and new sit side by side. Pop-in regularly, follow the butterflies and you might be invited to one of Lady’s private soirées! www.talesandspirits.com Danil Nevsky, bartender at Tales & Spirits, Amsterdam

Edinburgh

“Edinburgh has an amazing buzz during August thanks to the Edinburgh Festival. People from all over the world come to visit (some say the population trebles), late licenses are given to bars and nightclubs with most bars remaining open until 3am and nightclubs until 5am. Edinburgh has some great locations for cocktails so avoid the high volume bars and check out some of the below: Lucky Liquor Company: Jason and Mike of Bramble and The Last Word, have just opened this small, quirky bar. Located at Queen Street it is minutes away from the city centre and I can’t wait to check it out.

The Bon Vivant and the Bon Vivant’s Companion on Thistle Street are the perfect venues for people visiting Edinburgh. Whether it’s a glass of vintage champagne or some tasty food The Bon Vivant is a must. The Companion is located right next door, an off sale premises selling a great range of amazing spirits, wines and craft beers. As an official Fringe venue you can join them for wine tastings in their tasting rooms hidden below the Companion. www. bonvivantedinburgh.co.uk Under the stairs is a cool venue during the festival, offering good drinks with a cool interior these guys are very close to the Royal Mile too if people don’t like to walk along the cobbled streets. www.underthestairs.org. Whisky lovers must visit the Scottish Malt Whisky Society on Queen Street. This society has a great selection of drams and incredibly knowledgeable staff. wwwsms.co.uk For the full fringe venue experience Voodoo Rooms is a great place, my good friend Iain works there and the venue holds a lot of fringe events and serves some fantastic drinks. Look out for Iain’s solo venue opening soon. www. thevoodoorooms.com Kevin Griffin, Tigerlily, Edinburgh

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CREATE A STIR EACH MONTH 31 August: Notting Hill Carnival

The Golden Summer Punch 50ml El Dorado 5 Year Old rum 25ml mango juice 15ml freshly squeezed lime juice A dash of Angostura aromatic bitters 100ml ginger beer Method: Mix the ingredients together over cubed ice, either in a jug or punch bowl, and garnish with fresh lime wedges. For a jug multiply recipe contents by 4, for a punch bowl by 6.

Recipe by Stefanie Holt, El Dorado rum.

21 September-6 October: Oktoberfest

Shaky Pete’s Ginger Brew 50ml ginger syrup 50ml freshly squeezed lemon juice 35ml Beefeater gin 100ml London Pride ale Method: In a blender, blitz the ginger syrup, lemon juice, gin and half a cup of cubed ice for 10 seconds or so. Strain through a coarse sieve into a frozen beer mug, so you still have a few ice chips in with the drink. Top with London Pride.

Recipe Pete Jeary, taken from Hawksmoor at Home.

IN-formed

HOW TO…...

How much should you expect to pay for a good entry-level absinthe?

Nothing. An ‘entry-level absinthe’ is comprised only of common alcohol with commercial flavours and artificial colours added, which makes it no different than cheap flavoured vodka.

This represents the majority of market offerings in the EU, bears no resemblance to the famous spirit of 19th century lore, and therefore tends to hold little value if one who seeks genuine absinthe.

Unfortunately, one cannot gauge the quality of an absinthe by the price tag. The best thing a neophyte can do is investigate a reputable, independent resource (e.g. www.wormwoodsociety.org), and check the independent brand reviews before making a purchase. That being said, the price of admission for reputable brands typically run £45 and up. What are the key characteristics to look out for?

Unfortunately for the EU, it’s a bit of a minefield, mostly because the EU doesn’t require producers to list artificial additives on the label.

Again, this is where a knowledgeable, external source of information becomes the best guide. Similarly, the speciality drink boutiques that carry absinthe usually have experienced staff on hand that can guide one toward making a quality choice.

How should you drink it?

A good absinthe always lends itself well to the very purist French method, which requires only about 3 parts iced water.

Most experienced absintheurs forego the sugar. Alternatively, the first edition (1930) of The Savoy Cocktail Book is a great resource that lists 105 different cocktails that call for absinthe, many of which are wonderfully aromatic and stimulating.

What’s your favourite absinthe and why?

My own absinthes aside, I fancy several artisanal absinthes from a sprinkling of small distillers in the EU and USA, and my preference amongst them depends upon the specific application, just as would my choice of gin. Some of the more herbaceous absinthes I prefer in cocktails, while I gravitate toward lighter, more floral absinthes for the French service. Fortunately, those of us who actually distill botanicals in the name of absinthe are comrades in our craft, and hold mutual respect for each other’s art.

Ted Breaux, Founder and President of Jade Liqueurs. www.bestabsinthe.com

THAT’S MARTINI

It’s the 150th anniversary of the Martini vermouth range and we must say, the iconic brand is looking mighty good for its age. Pick up one of the limitededition bottles and join in the celebrations by visiting their Facebook page to view vintage commercials, learn about its history and for a chance to win a place at the anniversary celebrations taking place in Lake Como, Italy. www.facebook.com/martini.

LAST ORDERS Alejandro Bolivar is the Head Cantinero from El Floridita bar in Havana, one of the oldest, most famous bars in the world, declared the home of the Daiquiri

by Ernest Hemingway.

People travel thousands of miles for one of the 70 varieties on the menu – in fact, Alejandro and his team create around 450 a day for guests including Naomi Campbell, Kate Moss, Matt Dillon, Jack Nicholson and Giorgio Armani. We asked him to share his imaginary last drink with us.

What would your last drink be?

Havana Club Máximo Extra Añejo rum. I’ve only recently tasted it and it’s wonderful, very luxurious, handcrafted from rare, extra-aged rums. I would take the time to enjoy it with one of my favourite cigars, a Cohiba Behike 56.

Where would you drink it?

It would have to be on the beach. If I could choose the perfect time, it would be around 7am when it’s quiet of people and I would be able to listen to the waves as I sip the Máximo rum and smoke my cigar.

Who would you drink it with?

My wife.

Alejandro Bolivar can be found behind the bar at El Floridita, Obispo No. 557 esq. a Monserrate, Habana Vieja, Ciudad de La Habana, Cuba. www.floridita-cuba.com

DID YOU

KNOW?

24 July is National Tequila Day 16 August is National Rum Day September is National Bourbon Heritage Month

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IN-sider’s Guide

One Night in Brighton …But what kind of night are you looking for? A dirty weekend of hanky-panky and frolics? A romantic first date with candlelight and cocktails? Or an ‘educational’ evening of obscure spirits and weird beers which you’ll try and claim against tax as ‘research’? Brighton has all of these to offer and more. Let me take you on a journey round the city’s best sipping dens, grouped according to your reason for visiting sunny London-by-the-sea: Your guide to the best of Brighton’s bars by local ‘tender Paul De Newtown For visiting bartenders…

One bar you cannot miss for sheer atmosphere, quirkiness, lovely staff, top music, cocktails and a huge beer and cider selection is The Black Dove. With all of the above and a piano halfway up the wall it really does tick

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all the boxes for an off-duty bartender looking for one of the most fiercely independent bars around. Warning: nights here can end up with new friends and everything going on a lot longer than originally planned, though as you can order-in pizza from a great joint just down the road that’s just fine!

74 St. James’s Street, BN2 1PA. www.blackdovebrighton.com For a first date…

A venue very close to my heart is the fantastic (and tiny) Bar Valentino. With a capacity under 50 and the décor of a befuddled 1930s living room, it really does feel a bit like someone’s thrown a top-notch cocktail party in their house and invited you along; that is, if they lived in a Regency building with a balcony overlooking The Royal Pavilions gardens and a theatre next door. The bar has garnered a very loyal following over its ten years, including more than one couple who came for their first date and celebrated their engagement there years later (you’ve been warned)! A speakeasy of sorts long before speakeasies were trendy, you’ll need to hunt for the doorway with a brass plaque between El Mexicano and the Theatre Royal entrance.

Above El Mexicano restuarant, 7 New Road, BN1 1UF. www.elmexicano.co.uk/valentino.html

IN-sider’s guide

For a not-so-corporate business meal and drinks…

For boogying ‘til you drop…

A new arrival on the scene is the sister restaurant to the well-established seafood emporium, Riddle & Finns. A Japanese ‘tapas’ restaurant of the hard-to-forget name of Yum Yum Ninja with an upstairs drinking den, Ninja Bar, this is a tippy-top location for groups. They have private shoji rooms with sliding doors that can be rearranged to accommodate anything from 8-40 people at a time (they might appreciate a booking, you know how it is!). The outside courtyard is also stunning if you get to Brighton before the sunshine evaporates this year. Ninja Bar has a spanking new management team, including yours truly, so you can expect a creative cocktail list with a smattering of the Far East, bad dancing behind the bar, inevitable hats and hilarity. Where else can you order some pigs’ ears to accompany your Paloma?

15-18 Meeting House Lane, BN1 1HB. www. yumyumninja.com

Brighton may be famous for its sea-front club scene, but if you want a night of dancing and great drinks, you can’t do much better than The Mesmerist. Live jazz, swing, rock ‘n’ roll, Bluegrass Rock covers – you name it, they’ve got it, including a concise selection of cocktails. You can also get a Rockabilly haircut upstairs on a Friday or Saturday – pure genius!

1-3 Prince Albert Street, BN1 1HE. www.drinkinbrighton.co.uk/mesmerist

For a romantic meal and cocktails…

For those of you who still mourn the loss of Brighton’s legendary Blanch House, fear not. The lovely French chaps who ran the restaurant went and set up one of my favourite Brighton spots, bringing the lovely British chap who ran the bar to create its cocktail selection.That was a couple of years ago and Plateau is now one of the busiest and best little bar/restaurants on the scene. I’d recommend ordering an aperitif while checking out the menu, then get yourself a ‘plateau’ of mixed meats, veg or fish to share with your beloved.They also do a cracking range of biodynamic/organic/natural wines.

1 Bartholomews, BN1 1HG. www.plateaubrighton.co.uk

For seafront skaterbois…

Last, but by no means least, what would Brighton be without a trip to the lovely beach, safe in the knowledge you won’t get any sand in any of those crevices. This takes us to one of the most chilled out and old school of Brighton’s sea front watering holes, The Fortune of War. It also takes us to Brighton’s favourite tipple, Tuaca. This is an Italian brandy-based vanilla and citrus liqueur that came to Brighton in 1994 from the USA by the then owners of the St James. They used the ploy of giving it away to to the bartenders of Brighton for shots as a means of making it the most popular drink in town. Nowhere else is Tuaca championed as much as at The Fortune (as lazy Brightonians call it). It’s a popular hangout for the town’s longboarders, skaters and deckchair operators and is a perfect place to have a drink right on the beach.

157 King’s Road, BN1 1NB. www.drinkinbrighton.co.uk/fortune-of-war

For a stag/hen do…

Kindly go to Bournemouth. ‘K? Thanks! www.bournemouth.co.uk For a dirty weekend…

Fancy escaping the drudgery of your rat race-infested townie existence? Want to spice up your life with your significant other by pretending to be Clive and Juliana, strangers meeting for a night of shenanigans in Brighton?

Then you need to get yourselves to merkaba at myHotel. It’s one of the largest cocktail bars in Brighton with a fantastic team of beautiful bartenders, a great range of drinks and you can book yourself a sexy room upstairs into the bargain!

17 Jubilee Street, BN1 1GE. www.merkababrighton.com

photographs of brighton by day www.visitbrighton.com

So there you have it. Trying to pack all that Brighton has to offer into 1,000 words is near impossible. It truly is a 24hour city, and everything is within walking (or stumbling) distance. All that and a beach! So come on down and leave your worries somewhere else…

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IN-ternational

Bueno Buenos Aires Drinking in the wealth of great bars in Argentina’s capital

52 - The Cocktail Lovers

IN-ternational

There’s so much more to Buenos Aires than Malbec and premium-grade steak. And we don’t just mean tango and polo. Argentina’s capital has a few tricks up its sleeve on the cocktail front and, not wishing to diss the average drinker around these parts, Fernet Branca and Coke, or Pineral and soda doesn’t come into the equation.

You do need to know where to look to find the good stuff.

And luckily for us we had the A-team on board – Martin Auzmendi and Rodolfo Reich, two highly respected drinks writers who know what’s what on the BA bar scene. Even though we were in town on the two least busy days – Sunday and Monday – they still managed to show us a good time, guiding us to their pick of the spots that would do the legendary Argentine barman Santiago ‘Pichin’ Policastro extraordinarily proud.

THE COCKTAIL LOVERS’ HOT LIST 878 Bar, Thames 878, CP 1414. www.878bar.com.ar When it first came on the scene nine years ago Julián Diáz’s Ocho7Ocho (to give it it’s official name), was more of a speakeasy-style joint only available for members or special guests. Now the former furniture-makers store is open to all. Jolly good job too – the bare-brick, informal setting is one of the most popular bars in town. And the fact that fellow bartenders hang out here speaks volumes about the calibre of the place. “When it opened it changed the way to drink in Buenos Aires,” says Auzmendi. “And it’s influenced everything since.” Including the Floreria Atlantico (see below) in which Diaz has a stake.

Whisky is big business here, as is bottle service, seasonal cocktails and authentic rustic local food including tongue, pickles and raccoon which can be eaten tapas-style at the bar or enjoyed in the courtyard restaurant. We loved the Cynar Julep (Cynar, mint, grapefruit, sugar syrup, lemon), a very nice twist on a classic Argentinian cocktail.

BASA Basement Bar & Restaurant, Basavilbaso 1328, entre Av. del Libertador y Juncal. www.basabar.com.ar In contrast to all of the other places we visited this basement bar and restaurant is a huge, industrial, streamlined space – very urban chic. It’s the latest venture from the team behind Gran Bar Danzon (see over), and their experience on the Argentine bar front definitely shows. Head bartender Ludovico De Biaggi is no stranger to the scene himself, having won the prestigious Bacardi Legacy cocktail challenge in Buenos Aires last year.

His menu of 26 cocktails features homemade syrups, macerations and infusions included in drinks such as the

Sherry Fix (Malbec sherry, oranges, clavo and almibar – a spicy syrup). The Rotten Apple Punch (Cynar, Martini Rosso, grapefruit cordial, cider, basil and cinnamon) and the Elegante Cocktail (Tanqueray gin, orange bitters, Cynar, sherry and port wine) hit the spot very nicely.

Florería Atlantico, Arroyo 872, Retiro. www.floreriaatlantico.com.ar The newest of our selection and our personal favourite.

Why? For starters, you have to enter the bar/restaurant through a very swanky florist and wine shop, perfect if you’ve stayed out too late and need a ‘sorry I’ve stayed out too late’ gift to appease your loved one. Climb down the stairs and you’re in a long, narrow, no-frills space, one side taken up by the vintage barbecue – the only basement grill in BA. “It was installed to make snacks to have with drinks, but the response has been so good it’s become a full restaurant,” says Martin. The rest of the room features no-frills tables and chairs. While the food is indeed tiptop, the cocktail menu is awesome. It’s themed like a port and inspired by the melting pot of immigrants who flocked to Argentina in the 19th-century. Therefore the menu is divided by country taking in gin and genever from Holland, pisco from Peru, beer from Germany, bitter aperitivo style drinks from Italy, classics from the UK and champagne from France. The drinks devised by one of the biggest names around these parts Renato ‘Tato’ Giovanni are exceptionally good. Highlights include a Martini made with seawater and the own-label Postoles Mate gin with Yerba Mate, eucalyptus, peppermint and pink grapefruit.

Gran Bar Danzon, Libertad 1161, Capital Federal. www.granbardnazon.com.ar With its bare breeze block walls and dim lighting, Grand Bar Danzon could never be described as fancy but it sure is lots of fun. It’s trendy in a lowkey, clubby way – think relaxed moody elegance with a pumping soundtrack and you’ve got the right idea. As one of the first ‘proper’ mixology bars in the country (it opened in 1999), it’s been home to many of the top Argentinian bartenders.

These days Ciro Tarquini runs the show, serving up a fine selection of wines and an array of cool cocktails including the Afro Manhattan (Jim Beam, Martini Rosso infused with rooibos, Cointreau and Angostura aromatic bitters) and his own creation, the Tomo Arigato, a fresh crisp concoction served in a sake bottle. Enjoy dinner in the restaurant area to the rear, move to the bar for drinks and dancing then when it’s time for a rest – this place stays open til 3am most nights, 4am at the weekend, retreat to the soft seating area featuring films on loop.

The Cocktail Lovers - 53

IN-ternational

Pony Line, Four Seasons Hotel, Posadas 1086/88. www.fourseasons.com/buenosaires It makes sense that a country renowned for polo should big-up the majestic sport. But in the case of a themed bar it could have easily teetered over to the comedy end of the spectrum. Not so Pony Line. Sure you’ve got the giant horse sculptures outside and yes, there’s more bridle leather and reins inside than you can shake a whip at (squint a little and it could be a bit S&M), yet thanks to $40million investment, this sleek, very grown-up bar

by Four Seasons hotels retains an aura of sophistication and authenticity. The cocktails are pretty cool too. Flick through Sebastián Maggi’s menu and zone in on the Foundations, the section devoted to cocktails using local herbs and ingredients. The Tererés are worthy of a special mention: inspired by and served with a small jug to top up your drink in the manner of the maté tea ritual. Try the Tereré Backhanger (green tea, lemon grass, citrus vodka and lemonade). We also liked the Des-Coya on the Cocktails Interventions section (vodka, Críos Torontés, St. Germain, Gold Pisco, Mosto green vines and olives wrapped in basil leaves).

DRINK LIKE A LOCAL To be honest, you wouldn’t want to drink like the majority of locals: they’re happy with Fernet Branca and Coke. For drinking like discerning locals, we suggest seeking out twisted classics such as the Cynar Julep on the menu at 878 and the signatures at Florería Atlantico.

Shop like a local: Pick up antique glassware and cocktail gear from the always-busy Sunday market at Plaza Dorrego, San Telmo.

SPEAK LIKE A LOCAL Gen up on your Spanish: Can I have the cocktail menu please? – Puedo tener el menú de cócteles por favor.

Thank you – gracias.

How much? – Cuánto?

THE ESSENTIALS Tip: Remember if you change your money into the local currency Argentinian pesos you won’t be able to change them back outside the country.

FLY We flew with AirEuropa, travelling from London Gatwick to Buenos Aires via Madrid, starting from £682 (inc tax). Flight time approx 10 hours plus connection time.

For bookings and details, contact www.aireuropa.com, UK reservations: 44 (0) 207 384 7149/7150; call centre 0871 423 0717.

SLEEP Alvear Art Hotel, Suipacha www.alveararthotel.com.

1036,

C1008AAV.

We stayed at the recently opened, very chic Alvear Art Hotel located slap-bang in the middle of the financial district. Unlike its older classical sister in the chi-chi Recoleta neighbourhood, this is every inch the swanky modern sibling. Each room is equipped with jacuzzi and shower box, Nespresso coffee machines, broadband and Wi-Fi plus crisp-as-you-like Egyptian cotton bedlinen.

You’re also advised to make full use of the fabulous heated pool and wellness area. Rooms from $225 USD

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EAT There’s no shortage of good places to eat in Buenos Aires – trust us, we chomped our way through most of them. If your visit takes in a Sunday afternoon, we highly recommend pushing the boat out and going for the all-inclusive, allyou-can-eat Sunday brunch at the sumptuous Alvear Palace Hotel (Avenida Alvear 1891, C1129AAA, www. alvearpalace.com). Seriously, you could survive all week on the delicacies on offer here ranging from caviar and fresh-off-the-griddle blinis to a full-on, big boy roast of the day – there’s even a diabetic and celiac dessert selection…

For fancy dinners and tasteful interpretations of modern Buenos Aires cuisine, try Tomo 1 restaurant (Carlos Pellegrini 521, Centro 1009, www.tomo1.com.ar); slices of mouthwatering pizza to eat as you stand, Pizzeria Guerrin (Avda Corrientes 1368) rivals the Italian varieties.

Go for the faina, the thin chickpea coating which sits proudly on the thick base and rich, cheesy topping.

Street food fans will love the choripan trailers at Costanera Sur. Queue up and take your pick from the slabs of freshly grilled meats piled high into bread rolls, ready for a dollop of chimichurri and salad on the side. Be sure to visit Panaderia La Pompeya (Av Independencia 1912, entrance Combate de los Pozos, Buenos Aires), a deliciously quaint, artisan Italian bakery where you can pick up an array of freshly baked delights, all made by hand on the premises.

Lastly, for ice cream to make you have an uncontrollable Meg Ryan moment, check out Heladeria Jauja (Av Federico Lacroze 2239, Buenos Aires) with its 60 handmade gelatos – nothing else comes even close.

With thanks to www.argentina.travel on behalf of Inprotur

The Cocktail Lovers - 55

IN-vite only

SNAPSHOT:

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

1.

2.

2.

10.

4.

5.

9.

3.

6.

7.

8.

1. Cara Delevingne and Rita Ora at the Belvedere Vodka DKNY Art Works Party, Old Firestation, London. July 2013

5. Henry Holland at the House of Hackney store launch party, sponsored by Bombay Sapphire, Shoreditch, London. June 2013.

8. Natalie Coyle and Amanda Thompson at the launch party of Disco, London.

June 2013.

2. Lianne La Havas at the Laura Mvala’s Tia Maria Music Room, Century Club, London. June 2012.

6. Zara Martin and Miquita Oliver spinning the decks and enjoying Gentleman Jack whisky cocktails. Love & Liquor, London. July 2013.

9. Lee Mead and Chris Parker at the opening party of Mr. Fogg’s, Mayfair, London. May 2013

3. David Rios, Bartender of the Year, Diageo Reserve World Class Global Final, Bullring, Barcelona, 2013.

4. Rosie Paterson, Speed Rack UK 2013 winner. Village Underground, London.

June 2013.

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7. Jean-Sébastien Robicquet, Master Distiller Cîroc vodka and ‘crew’ at the Air Cîroc Party, Ushuaia, Ibiza.

July 2013.

10. Laura Bailey and Mariella Frostrup on board John Walker Voyager, Cannes.

June 2013.

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