Issuu

ISSUE 17

AUTUMN 2015

The Classics Issue

All the hits

Leaders of the pack

The people, the places, the drinks

Modern bar etiquette For ladies and gentlemen

+ Bond is black!

ISSN 2052 0603

THESE ALL SHAKE COCKTAILS

ONLY THIS CAN MAKE ONE

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

contact@giffard.com

@Giffardliqueurs

Giffard Liqueurs Et Sirops

Tel +33 (0)2 41 18 85 00

http://giffardliqueurs.wordpress.com

IN-tro

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

FOR BONKERS BUT THIS ISSUE

ISN'T IT

RIGHT NOW WE'RE ALL ABOUT THE CLASSICS. Not in a yawn-inducing reverential way – that's not our style at all. Instead we're celebrating the bars and drinks that have impressive credentials on the history front and are still at the top of their game today. The people don't go unnoticed either. Take the headlining acts on our cover for instance. Visit any of the bars they proudly head up and you'll experience the kind of hospitality that makes you feel like an old-fashioned movie star, and let's be honest, who doesn't want that every now and again? Read about them in All The Hits (p. 24). Ben Norum looks at London's classic bars, some historical, others more modern in their approach, but all with their own sense of inimitable style (p. 18), while we get the lowdown on what constitutes a classic bar from six Global Brand Ambassadors who name their favourites around the world (p. 12). Everyone needs to know how to make a classic cocktail, right? We get some invaluable tips from the experts (p. 46), and showcase glamorous glassware and accessories for making them (p. 28), as Shervene Shahbazkhani dons her librarian cap and curates a list of classic cocktail reading (p. 22). Then of course there's Bond – a modern classic if ever there was one. Inspired by the release of Spectre and doffing our caps to the other major events taking place in October – Black History Month, London Cocktail Week and Rum Experience Week, we've brought them altogether in our From London, With Love style shoot (p. 38). Definitely licensed to thrill you this season.

Happy imbibing! Ms S & Mr G

thecocktaillovers.com

The Cocktail Lovers - 3

IN-gredients

6. IN-the know

44. IN-focus

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

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

10. IN-terview

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

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

12. IN-spire Hooked on classics Want to know where to find the best classic bars around the world? Who better to ask than a Global Brand Ambassador?

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

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

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

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

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

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

46. IN-focus

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

52. IN-dependent spirits Fresh thinking for modern drinking What's the next big thing in drinks? Seedlip, the world's first distilled nonalcoholic spirit, that's what

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

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

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

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

PLUS The Cocktail Lovers guide to the season It's Christmas! (well nearly…) Top tips for going out, staying in, gifting, serving and surviving the most wonderful time of the year

Editors: Sandrae Lawrence, Gary Sharpen Sub-editor: Sally Briggs Creative Director: James Cheverton at Burnt Studio burntstudio.com Illustrations: Melanie Milne mellmadedesign.com Ime Aigbochie blckanubis.tumblr.com Photography: Lawrence Watson lawrencewatson.com Addie Chinn addiechinn.com Contributors: Ben Norum gaz regan Shervene Shahbazkhani The Departure Lounge Lauryn Tomlinson Miles Watson For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com 020 7242 2546 thecocktaillovers.com Printed by Polestar UK Print Ltd. Reproduction in whole or part of any contents of The Cocktail Lovers magazine without prior permission from the editors is strictly prohibited. Cover photograph: Lawrence Watson Brian Silva, Davide Segat, Alex Kratena, Alessandro Palazzi, Swanand Korgaonkar, Agostino Perrone The Cocktail Lovers Issue No. 17 Autumn/Winter 2015 The Cocktail Lovers magazine is published by The Cocktail Lovers Ltd. in London, UK

PLEASE DRINK RESPONSIBLY

The Cocktail Lovers - 5

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

N1 Channelling Bond

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

6 - The Cocktail Lovers

IN-the know

TWO

RAISING OUR COFFEE GAME

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

Making like dormice

Skinning up

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

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

Dimming ADDING the lights RETRO CHIC

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

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

to the cocktail making proceedings. Raspberry Mash have a selection of droolinducing vintage treats in store. Check them out at store.raspberrymash.co.uk

N9 o

…and for the ladies:

Putting the training in

without breaking into a sweat. We’re eyeing up the Real Ale Pack from New Balance. Three sets of pigskin kicks inspired by the rich, deep shades of British beer, what’s not to love? newbalance.co.uk

dial your footwear up

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

IN-the know

ELEVEN

Going back to our roots

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

…or wear them on your nails. Pineapple nail transfers eleganttouch.com

Pining for a pineapple

of the decorative kind. Every home or bar needs one of these babies. Find it at johnlewis.com

Being shaken

and more than a little bit stirred… We'll be signing up for the H by Hine 'H Box' with just the right measures we need for five perfect cognac cocktails every time. Boom! shakencocktails.com

FOuR TEEN CHECKING OUT THE SODA FOLK

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

Filling up on our faves

What evil genius decided to put these two delights in one tempting package? Prosecco and panettone – Christmas feasting just got real. waitrose.com 8 - The Cocktail Lovers

HAVING SNACK ATTACKS

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

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

IN-the know

Jumping to the top of the fragrance pile

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

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

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

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

Bringing some fun

to the bar

drinks chilled that bit longer. Check out the Wud collection at davidrasmussendesign.com

N 22 o

PREPARING FOR A GOOD OL'PUNCH

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

These Margarita glasses are exactly what’s needed to bring on the smiles. Get yours from Rockett St. George. rockettstgeorge.com

CALLING OFF THE SEARCH

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

COSYING UP It's official: cocktail sofas are a thing. We’ve got our eyes on these beauties from Florrie + Bill. Tune in, chill out, relax. florrieandbill.com

The Cocktail Lovers - 9

IN-terview

ALISTAIR, JOSH AND SHELLEY REYNOLDS

IN THE HOTSEAT

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

10 - The Cocktail Lovers

How did Ali and Josh get on when they were growing up? Alistair is six years older than Joshua so although we’re a very close, very tactile family, there was definitely sibling rivalry when they were growing up – it created an awful lot of tension. Thankfully they grew out of it… Obviously, you’re very proud of them now but no parent thinks their child is going to grow up to be a World Class bartender or win a global cocktail final. What did you think they would be? Alistair was keen on joining the RAF and Joshua wanted to study food technology. When Alistair first started bartending, I used to ask him when he was going to get a proper job – it wasn’t until I saw him working at Pollen Street Social that I realised how good at it he was, and how happy he was doing it – after that, I left him alone. When Joshua followed him into the industry I was already used to it. They’ve both had such incredible opportunities,

Photography: elliot davies

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

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

IN-terview

and travelled to so many amazing places that they would probably never have had the chance to see if they worked in any other industry – it's very impressive. Where do you think their inherent flair for flavours comes from? I cooked all the time at home and Alistair and Joshua both showed an interest, so they used to help me out. I’m sure that helped. Joshua in particular sees flavours in his head, so actually it’s no surprise they work in drinks. Does having two competition-winning sons give you bragging rights amongst your friends? Oh definitely, I’m always telling my friends and family what they’re up to. Everyone follows their progress in their various competitions via social media – it makes me really proud. To be honest, I didn’t know much about the industry before they were in it – now I’m really good with a shaker and make a great pink gin! ALISTAIR How do you describe your relationship with Josh? We’re all very close but obviously you have your favourites growing up. Like mum says, there was some brotherly rivalry – it was more banter really. When and why did bartending enter the equation? Like most people, it was for pocket money while I was at university at first, then it just clicked with me. I used to leave a letter for my mum and dad every day when I was growing up; I was always looking to make people happy. I soon realised I could do that with bartending. Did you mind Josh following you into the bar industry? Not at all, in fact I was really pleased, it was nice to see him doing something he loved and was naturally good at. It was also great that I was able to recommend him to my friends in the industry. What’s the best thing about having a brother in the same industry as you? Trust. We want to open a bar together soon, and the idea of doing that together is amazing. How would you describe Josh’s bartending style? He’s very focused, very meticulous – he doesn’t make mistakes. He’s clean and very competitive which is a good thing and why he does so well in competitions. Bartending is second nature to him. When were you proudest of him? At the Spirited Awards at Tales of the Cocktails. Josh had just won the Chivas Masters Global Final and was tending bar at the awards. I looked over and I saw him making cocktails for all these drinks luminaries in the room and I felt so proud.

there was definitely sibling rivalry when they were growing up – it created an awful lot of tension. Thankfully they grew out of it… What have you learned about yourself since you’ve been bartending? That I really crave attention! It’s also given me a lot of confidence, which is good. JOSHUA Was it a difficult choice for you to follow your brother into the industry? Not really. I was in between jobs and Alistair recommended me to Gareth Evans – I was very fortunate to be taught by him. What was it about bartending that resonated with you? I always had a knack for f lavours and Gareth taught me how to translate that to the glass. I soon realised I was pretty good at it as I won quite a few competitions. What’s the best thing about working in the same industry as your brother? We can feed off each other. Whenever we’re preparing for competitions, we present to each other and give feedback. I really appreciate his honesty. Were there any drawbacks? I guess some people thought I was just trying to be Alistair so I had to prove myself. I had to work that much harder which wasn't a problem at all. How would you describe Ali’s bartending style? He’s really fast, clean (although his chopping board could be a bit cleaner at the end of the night!), and he has so much energy – he’s like a powerhouse. He also has an incredible way of coming up with a good backstory to all of his drinks really quickly – I really don't know how he does it. Plus he charms the pants off everyone he meets. When were you proudest of him? When he won the World Class GB title. How is it to compete against each other? I’m not going to let him win just because he’s my brother! We’re both in it to win it! Both Ali and Josh Reynolds can be found working at thehawksmoor.com

The Cocktail Lovers - 11

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

IN-spire

GEORGINA BELL Luxury Malts Ambassador – Mortlach

For me, a classic bar is a bar that just works – every time. It’s friendly, welcoming, unpretentious, and does what it sets out to do, right – whether this be all cocktails, beer, a wine bar… it’s the whole deal. The atmosphere. The team. The owners. The ethos. Bramble in Edinburgh will always and forever be my classic bar of choice; hip-hop DJ’s every weekend (the original haunt of LuckyMeRecords), award winning cocktails, the birth-bar of many well-known global faces (from bar owners to global ambassadors), a well thought out and selective back bar with a rotating cocktail menu, and, only a seven minute walk from my flat! I’ve even done a few floor shifts there.

It’s been my local since 2008, for a cocktail, a bottle of Brooklyn or a Mortlach Rare Old. Paired with some awesome beats, it’s the perfect place to spend a Friday night with friends, while also being the ideal spot to enjoy laid-back pre/post dinner cocktails during the week. Over the years I’ve regularly perched on a bar stool sipping their latest creations, trying weird and wonderful new spirits, and chatting to the team, who have all been great friends of mine. Every person behind that bar, and on the floor, is super talented; not to forget the owners, Mike and Jas, who are true legends.

The Cocktail Lovers - 13

JOE MCCANTA

Grey Goose Global Brand Ambassador For me, I don't look at bars that are classics, but bars that emulate the ethos of the great classic bars of the past – and that's the ability to instantly make every guest feel welcome. The intuitive, brilliant reviver of the ‘classic bar ethos’ – the late Sasha Petraske – used to muse that before you've even stepped into a bar you've started to judge it. How do these bars become second homes for dozens of guests in any number of moods, ensuring that each walks out fully satisfied with their experience? That's the magic of the great classic bars. It's recognition – welcoming eyes and smiles from the bartender and, indeed, all the staff. It's guidance – not condescension – through spirits, ingredients or the cocktail list. It's attention to every detail – the senses experience; smell: woods, leather, carpet, spirits and citrus, perfuming the air. Sound: the enticing (but not unnecessary) movement of bottles, ice and tins, and mixing glasses, the music or lack there of, the hum of the whole place (or delightful lack there of!). Touch: the feel of the bartop your hand rests on, the coaster or napkin, your glass, and the bartender’s handshake as you head off. And most of all taste: perfect balance in the glass, but also through the evening, what you're having now, where you'll go next, thoughtful service of food that accompanies your sips. The word 'tend' comes from the old French 'tendre' meaning 'to stretch or move in a direction.' So at the end of the day a great classic bar moves you: stretches your senses, your moments, and your smiles. The bars that have always done this for me: The Connaught in London; Dead Rabbit in NYC; Paris in Rio; Herbs & Rye in Las Vegas; Beaufort Bar at the Savoy; Artesian in London; Employees Only in NYC; High Five in Tokyo and Dandelyan in London.

REBECCA ASSELINE Global Ambassador, Courvoisier

There is a magic about classic cocktail bars, wherever you might find them around the world. There is a fundamental way they make you feel, as if you’re the most important person in the room, without being intrusive. The experience starts with acute attention to detail; the welcome, the look and feel, and an incredible ability to make every step between you and your cocktail so very smooth. A glass of water neatly placed in front of you… and a smile… Even before the drink arrives, there is a sense of composure and a strong understanding of human behaviour, which is at the heart of the hospitality business we live and breathe; it’s about the person in front of you and how quickly you can make them feel comfortable and privileged to be there.

I would mention The Savoy and Connaught Bar for presenting absolutely all of the above, as well as Milk and Honey for delivering precisely the same standard as a hotel bar, as well as some outstanding variations. We have been extremely lucky to see classic bars evolving in different ways, giving people unique opportunities to adapt their choice of drink to their mood.

14 - The Cocktail Lovers

Photograph: Nick Caro

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

IN-spire

TIM STONES

International Brand Ambassador, Beefeater The classic cocktail bar. That bastion of sophistication. A remnant of an era when it was okay to be called Clarence. Most decent cocktail bars will bust out any classic cocktail that you care to mention, but there is something about a true classic cocktail bar that just oozes cool. A throwback to an era when men wore suits, you could smoke inside and no one knew what cranberry juice was. Modern bartending has come on leaps and bounds and I salute those who are pushing the boundaries, but at the end of a long week talking about gin, there’s nothing better than sinking into an armchair at Dukes and getting on the outside of one (or more) of Alessandro’s Martinis. In fact, that’s exactly what I’m going to do as soon as I’ve finished writing this.

Classic cocktail bars encourage a sense of calm. There’s often no music, the conversation is kept low, the drinks simple and the service attentive. There’s no smoked trout syrup, or vacuum-infused durian fruit mescal. There’s just a well-made Martini, Manhattan or whatever spiritled drink is your poison. But most of all, they’re a way of transporting yourself back in time without being called Marty and being friends with a Delorean owner. And on that note, I’m off to see Alessandro. Three of my favourites: Dukes Bar, Dukes Hotel, London. American Bar, Savoy Hotel, London. Boadas, Carrer dels Tallers, Barcelona.

The Cocktail Lovers - 15

The Cocktail Lovers Magazine Issue 17 Autumn 2015