The Cocktail Lovers Magazine Issue 23 Spring 2017

ISSUE 23

SPRING 2017

ISSN 2052 0603

HOW DO YOU TAKE YOURS? Diving into the world of drinks experiences

With some of the brightest, most inspiring minds in the biz…

of the Cocktail + Tales on Tour Edinburgh Guide

The Art of Flavour

www.giffard.com

Product of France

GIFFARD – Chemin du Bocage - Z.A. les Violettes - BP 30037 - 49240 Avrillé (Angers) - FRANCE / Tel: + 33 2 41 1885 00 – Fax: +33 2 41 1885 05 – contact@giffard.com

IN-tro

THOUGHT-PROVOKING

H E A D -T U R N I N G

AT TENTION - GR ABBING,

WELCOME

TO THE WORLD OF

THEATRICAL

DRINKING Specially commissioned vessels and trollies, fantastical venues, arty menus and ever inventive serves. No one has a plain old drink in a regular setting any more, we’re all thirsty for experiences.

Which is not a bad thing. It certainly keeps bars, brands and events companies on their toes. Social media doesn’t do too badly from the ex-factor either. After all, what’s the point in visiting the latest pop-up or sipping that showstopper of a drink if the experience doesn’t get shared around the world?

We talk to four experience makers about curating those ‘wow’ factor moments (p. 16), and Ben Norum checks out what’s getting Instagrammers all a-flutter (p. 28). Who better than former bartender, author and master of Cocktails in the Country gaz regan to compile a top 10 drinks experiences to try before you die (p. 32)? and the Cocktail Trading Company come under the spotlight for their wittily named, attentiongrabbing serves (p. 34). And just in case you thought all of this experiential malarkey was something new, Professor Charles Spence cites it back to the Futurists from the 1930s (p. 22).

There’s also a distinctly Scottish flavour to this issue, that’s down to Tales of the Cocktail on Tour, taking up residence in Edinburgh from 1st-5th April. See our supplement for all the details. We look forward to seeing you there!

Happy imbibing!

Ms S & Mr G

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The Cocktail Lovers - 3

IN-gredients

7. IN-the know

28. IN-the spotlight The Ex Factor

Ben Norum looks at how cocktails and bars got their Instagram moment

32. IN-the spotlight

10 cocktail experiences to try before you die

gaz regan shares the list of bars that every cocktail lover should have on their bucket list

25 reasons to be a cocktail lover this season

Honouring Q, puckering up to a porn star and getting our botanics on – just a few of the things we're looking forward to in the next few months

12. IN-terview

In the hotseat – Ann Tuennerman

Talking Tales and awards for spirited individuals

16. IN-spire

Adventures in wonderland

Inside the fantastical minds of the curators of your favourite drinks experiences

34. IN-the mix

Bring on the lols

With pun-tastic serves from the Cocktail Trading Company

36. IN-dulge

How to elevate your drinks game

Tap into the zeitgeist and create your own drinks experiences at home

40. IN-style Redefining whisky

Whisk(e)y is no longer the domain of old duffers, we highlight a few of our faves who are breaking the mould

22. IN-the spotlight Back to the futurists

Experiential drinking and dining is nothing new, says Professor Charles Spence, it all started with the Futurists

46. IN focus Roll with it

Zeroing in on the hotel trolley, the ultimate five-star drinks experience

IN-gredients

48. IN-focus

Editors: Sandrae Lawrence Gary Sharpen

Going the extra mile

Bars and brands that stand out from the crowd

Sub-editor: Sally Briggs

50. IN-dependent spirits

Greg Saunders of experiential marketing agency White Label talks to Rebecca Milford about keeping brands ahead of the pack

56. IN-formed

Word up

The Cocktail Girl strikes a pose at Untitled; Matt Whiley gives us an insight into his new bar SCOUT, José Luis León Martinez sends a Postcard from Mexico and ice trays that make us go 'ooh!'

60. IN-sider's guide Focus on Edinburgh

Edinburgh bartender Sian Buchan on the best bars in the granite city

Creative Director: James Cheverton at Burnt Studio burntstudio.com Illustrations: James Cheverton Katie Rose Johnston katierosejohnston.com Photography: Andrew Penketh andrewpenketh.com Contributors: Sian Buchan Rebecca Milford Ben Norum gaz regan Jane Ryan Professor Charles Spence With special thanks to the Edinburgh massive, in particular Ian McLaren, Duncan McRae and Shervene Shahbazkani For all editorial and advertising enquiries, please contact: mail@thecocktaillovers.com 020 7242 2546 thecocktaillovers.com Printed by Stones The Printers Limited on FSC accredited paper Reproduction in whole or part of any contents of The Cocktail Lovers magazine without prior permission from the editors is strictly prohibited.

PLUS Tales of the Cocktail on Tour Edinburgh Guide The Cocktail Lovers are proud winners of Best Cocktail & Spirits Publication, Tales of the Cocktail Spirited Awards 2016 and The London Evening Standard Progress 1000 – London’s Most Influential People 2015

Cover:

By Andrew Penketh Hand model Olga Klimova

The Cocktail Lovers Issue No. 23 Spring 2017 The Cocktail Lovers magazine is published by The Cocktail Lovers Ltd. in London, UK PLEASE DRINK RESPONSIBLY

The Cocktail Lovers - 5

Discover the finest contemporary silver and jewellery from over 300 designer-makers. www.thegoldsmithsdirectory.co.uk

Cocktail set: Martyn Pugh

25

IN-the know

REASONS TO BE A COCKTAIL LOVER THIS SEASON Redefining Happy Hour, sitting pretty and saying tray bon, just three of the things we’re looking forward to in the next few months…

N1 o

That’s Q for queer, as in Queer British Art 1861-1967, a major exhibition marking the 50th anniversary of the partial decriminalisation of male homosexuality in England and Wales.

It’s a biggie, featuring works by David Hockney, Cecil Beaton and Francis Bacon, covering themes from same sex desires in 1864 to love and lust in sixties Soho.

We think Dick Bradsell’s Pink Chihuahua should be the signature drink. In fact, we may well suggest it…

Queer British Art 1861-1967 is at Tate Britain from 5 April-1 October. tate.org.uk

SOLOMON SIMEON 1840-1905 SAPPHO AND ERINNA IN A GARDEN AT MYTILENE 1864 WATERCOLOUR ON PAPER 330X381MM TATE. PURCHASED 1980

Honouring Q

The Cocktail Lovers - 7

IN-the know

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02

Sounding off

Defying Dorothy Ms Parker said that two Martinis were about just right.

We disagree. So do the good folk at Hawksmoor. Hence the arrival of the Three Martini Lunch, on the menu until end of April. thehawksmoor.com

4

So you thought you didn’t have space in your life for another pair of headphones? Wrong! Chivas Regal have partnered up with LSTN to rock your world on the audio front. And it gets better: proceeds from each limited-edition pair, crafted from recycled whiskey casks, go to Starkey Hearing Foundation. lstnsound.co

05

Getting our botanics on What’s hot in cocktail dresses this season? Statement florals, that’s what. This flower-powered number from Dolce & Gabbana measures up just nicely. harveynichols.com

eight

Puckering up to a Porn Star Admit it, we’ve all had one – in Martini form we mean… Douglas Ankrah’s modern classic is now available in a D.I.Y. version. Go on, make out! Available at gerrys.uk.com

N7 o

Drinking in season Get fresh to grapefruit, rhubarb, pomegranate (April); apricots, nectarines, strawberries (May); and blackcurrants, gooseberries, watermelon (June) – seasonal ingredients = better tasting drinks.

…And the award for prettiest floral packaging goes to Kew Organic Gin – bold, beautiful and bursting with botanicals.

The same can be said for the contents, created by Darren Rook of Dodd’s Gin – 46% abv of absolute lush. londondistillery.com

06

…Speaking of plants, have you tried the fourth chapter in the Dandelyan menu series yet? Exploring the Vices of Botany, it features drinks inspired by Faith, Lust, Money and Rock n’ Roll. Too cool! morganshotelgroup.com

09 Saying bonjour to the swanky new Eurostar Club Lounge at Gard du Nord. Talk about a French fancy, it’s now been revamped to include a stunning sunken bar with cocktails designed by the London Cocktail Club exclusively for Eurostar. eurostar.com 8 - The Cocktail Lovers

IN-the know

12

11

Redefining Happy Hour

10. SWIGGING

FROM A BOTTLE

If you must do a pre-mix on the fly, try these. Just add a mini bottle of the requisite spirit, shake it up and you’re good to go. swigandswallow.com

Be better, not cheaper is the mantra at The Suffolk Arms in NYC. Hence the reason why, between 4 and 7pm, they’ve introduced The Cocktail Hour. On the menu: 100 modern and forgotten classics to prime your palate perfectly for dinner. suffolkarms.com

Keeping it green When life gives you used lemons, do like 42 Below and make a sustainable hand wash. So squeaky clean it should come with a halo. 42below.com

thirteen

Smelling like a beatnik If groovy 1960s bars were captured in fragrance form, they’d smell like this: cognac, leather and a soupçon of tobacco, beautifully blended in Beat Café by JUSBOX. selfridges.com

14

Drinking like a pro

Literally. Discover the top spots from those in the know in Where Bartenders Drink – The Last Word On The Glass, published by phaidon.com

15

Sitting pretty

Whisk(e)y lovers rejoice! Gareth Neal has designed a streamlined oak and leather throne for modern minded drinkers to enjoy their favourite dram. #livingthedream. thenewcraftsmen.com

17

16 Why stop there? Accessorise the look with this handsome duo. Alba whisky bottle and glass by Joe Doucet. nudeglass.com

…and for the budget version of both, there’s this. Couch Coaster, totally-funky.co.uk The Cocktail Lovers - 9

IN-the know

18

19 …or get chewing on these. Prosecco Gummies, firebox.com

Licking our lips Prosecco Lip Gloss, too good not to. thebathhouseshop.com

20

TWENTY ONE

Hydrating in style

Joining up the dots

Resealable lid, smart looks and the fact that when this can is recycled it could be back on the shelves in as little as six weeks. That’s why we love canowater.com

Cocktail bar, specialist liquor store and venue for cocktail making classes, tastings and events, TT Liquor is your one-stop shop for all things drink. Go discover. ttliquor.com

Turning heads

22. Saying tray bon And meaning it. The Bulgari Negroni is so good, it comes on its own custom-built, mahogany tray for guests to tailor their perfect serve. Swanky! bulgarihotels.com

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Pull up a stool at Hershesons Blow Dry Bar. Nope, this bar doesn’t do cocktails but it’ll make you look the business when you do. hershesons.com

Bringing the party to the room

Disco ball? Check. Sound system? Check. Personal bartender? Check. The Mega Bar has good times written all over it. Available for guests staying in W London suites. wlondon.co.uk

Blowing the budget

Fancy one month of sheer luxe, visiting the world’s most alluring secret bars? Of course you do! For £75,000 (per couple) you’ll visit 10 cities, including New York, Hong Kong, Singapore and Sydney, and get your own luxury bar for the home. Start saving! veryfirstto.com 10 - The Cocktail Lovers

IN-terview

What did you want to be when you grew up?

Wonder Woman!

Which some might say you are now! How did a former marketeer working in television and radio become one of the most influential women in the drinks industry?

I first started working with alcohol brands when I pitched the idea to take spirits advertising to our station, prior to that it had only been done as a gentleman’s agreement. My love for the industry grew from there, starting out as a walking tour to celebrate the history of the drinks created in New Orleans and growing into what has become Tales of the Cocktail.

What is Tales of the Cocktail and why is it important, a) to the trade A gentleman summed it up to me last year: Tales of the Cocktail is about connecting not networking. Most broadly, it’s a forum to share ideas and techniques that helps to create a stronger, more unified cocktail community around the world. Cocktail professionals leave New Orleans ready to use what they've learned back in their own home bars. b) for New Orleans Tourism is our main business in New Orleans, in fact the reason for having the event in the summer was because it’s a slow time and I wanted to bring business into the city. My philosophy is the food and drink tastes the same in July as October, so why not come in July when you can get rooms for as low as $99 rather than October during Jazzfest when hotel rooms are $500? We’ve had a $100 million impact on the city and I’m proud that TOTC is the busiest time for bars and restaurants – that goes for everything from white table cloth venues to dive bars. c) the overall customer experience?

Better informed, more enlightened bartenders make for a better guest experience. Also as Tales of the Cocktail is a global event, it means that shared ideas and knowledge brings the level of service all around the world up to an even keel.

From the outside, Tales of the Cocktail is seen as the biggest, most successful celebration of cocktail culture in the world, what’s it like on the inside?

It’s great but the reality is, like any business, it’s been tough to get to where we are now. Just days after TOTC in 2005, [Hurricane] Katrina struck. That year I lost the city I love, my home, my first husband and our only sponsor.

I borrowed £15,000 from Paul (now her husband) for the

event in 2006, moved the dates from August to July, so as not to remember the doom of Katrina and the rest is now history.

What have you learned from the setbacks you’ve encountered?

A ton of stuff. And I’m still learning. There are still areas where we could be more successful but like most entrepreneurs, I persevere. It’s way more difficult to wake up and face the challenges and move through them than it is to give up.

Tales of the Cocktail is about connecting not networking. Most broadly, it’s a forum to share ideas and techniques that helps to create a stronger, more unified cocktail community around the world.

What are your biggest highlights, both personally and professionally?

Personally, the 2006 Spirited Dinner was a moment I always go back to. It was the first Tales event that Paul and I ever attended together so it’s memorable from that perspective. But it was also a critical moment for the future of Tales of the Cocktail. After Katrina hit we weren’t sure if Tales would even continue. But through the hard work of so many and the support of some loyal sponsors, we were able to bring Tales back in 2006. If we hadn’t been able to put the show on that year, I’m not sure Tales would be around today.

Professionally, a highlight for me is being able to recognise all the apprentices and the Tales team as part of the Spirited Awards every year. It takes an incredible amount of work to put Tales of the Cocktail on and our staff and apprentices do so much behind the scenes work to make it a reality. It’s always an honour for me to be able to recognise them in front of the industry.

When did you realise that this small cocktail event you’d created had become a huge success?

In 2009. Prior to Katrina there was no social media and we had to physically mail out media kits and make sales calls.

I remember one such call to someone in New York and the person at the other end said she’d heard about us, I was so surprised, I had to switch my whole pitch! That’s when I knew it had started to mean something. That was the year people were making it a destination.

The Cocktail Lovers - 13

IN-terview

Of the many new initiatives that you’ve added to the schedule in the last 15 years, what are you proudest of and why?

Probably the Spirited Awards. We added the ceremony in on our fifth anniversary and it’s celebrating its 11th anniversary this year. I’m also proud that we’ve tackled issues like gender equality and have written a white paper on sustainability. This year we’re working on a big project on safety and non-violence in bars. I want to bring up the conversations and make resources available for people to access information.

The issue of race in the drinks industry has been a major subject of late. Will you be doing a white paper on that (no pun intended)?

There are definitely conversations that need to be had but there’s a saying: slow and steady is fast – meaning you have to be thoughtful and do things properly. I have ideas on things I want to do regarding race with panels, committees and best practice, but I’m going to do it at the right time – I’m not going to be pressurised to do anything quickly.

Moving on to another hot topic: awards, the Spirited Awards in particular. Why do you think are they so important?

Prior to the Spirited Awards, there wasn’t anything that recognised the skills of people in the drinks industry – everything was focused on chefs and sommeliers. People are always asking us to add new categories but Jacob Briars [Chairman of the International Committee for the Spirited Awards] said something that I really like: “Are we awarding excellence or inclusion?” The answer is, excellence. We haven’t added any awards for the last few years. Whenever we’ve done so it takes a lot of debate and there have to be enough people in that category to warrant the changes.

As to why they’re important: there’s a personal sense of victory and pride associated with winning any award and these in particular, and these days, there’s the monetisation side of things as well – local press are interested and in turn, business increases. I love going into people’s bars and seeing their winning plates proudly displayed.

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Tell us about Tales on Tour. Why and when did it come about?

Tales on Tour is when we take the show on the road and give people a taste of Tales of the Cocktail – hopefully as a bloodline to New Orleans. It’s about two things. One, to reinforce that we’re a global brand, which is why Tales on Tour will never take place in the US; and two, to shine a light on cities that are doing amazing things and haven’t been fully recognised.

You’ve done Tales on Tour in Vancouver, Buenos Aires, Mexico City and new for this year is Edinburgh. How did that come about?

We knew we wanted to do Europe and Edinburgh was top of the list for a lot of the people we spoke to. It’s a fabulous city, perfectly laid out, easily walkable and has plenty of great bars and restaurants, all with different personalities.

Of all the cities we’ve been to for Tales on Tour, Edinburgh is the one people are most excited about. It’s going to be our biggest to date.

Are you excited?

Super excited. The sad thing is you fall in love with these cities then you have to move on, but that’s deliberate. We always said we’d do two years in each location. The idea is we get one under our belt, learn from it, then do a second year and then go somewhere else. What’s amazing is when you see the growth in markets like Vancouver and Mexico City after the event.

So you’ve notched up 15 years with Tales, how do you see the next 15 panning out?

I’m not sure what it’s going to look like, but I know it will have the same core values: education and continuing to give back to the community. And looking beyond that, I want it to go on long after I’m gone – it’s my gift to the city. talesofthecocktail.com For more information on Tales on Tour Edinburgh, see The Cocktail Lovers Guide to Edinburgh, (centre pages).

IN-spire

ADVEN TURES IN WONDER LAND Meet the people bringing your drinks experiences to life

IN-spire

1. THE PRODUCT DESIGNERS INKORPORATE We're very proud of the vessels we produced for the final Artesian cocktail menu developed by Alex Kratena and Simone Caporale. We produced 15 different pieces of glassware for 15 wildly different cocktails, all made from multiple materials but based around the same theme of surrealism. It was a challenge to launch so many pieces on the same day with the world watching, but hugely satisfying – not only to see how well each cocktail worked in it’s own vessel, but how the whole range fitted together to elevate the drinking experience even further.

From high rolling drinks trollies to fancy vessels and luxe traveller kits, Wes Pickering and the team at Inkorporate are masters in the art of creating five-star drinking experiences.

Who are Inkorporate, describe what you do and tell us why you do it?

Inkorporate is a product design and production agency that creates, develops and manufactures drinking vessels and equipment for the premium drinks sector.

We're a collective of drinks industry experts, creative and industrial designers and a network of specialist manufacturing facilities. Together we produce some of the most recognised and well-received products used by bartenders and drinks brands around the world.

We started the company because we felt that the equipment used to make and serve cocktails hadn’t kept pace with the improvements in bartending, or the public’s interest in better drinks. By providing high-quality, design-led products we allow bartenders to highlight particular aspects of a drink and control certain variables. At the same time we create a more memorable and engaging experience for the consumer.

What’s been your favourite project to work on and why?

The projects that we’re most excited about are always the ones we are currently working on, which means we can’t talk about them. It’s also a bit like picking a favourite child – in reality they are all special, and all challenging, in their own way.

'JOIN THE COLONY' DRINKS VESSEL ON THE ARTESIAN 2015 MENU

Why do you think that experiences have become an essential garnish to our food and drinks?

The whole way we interact with food and drink is an experience, and of course the vessels that Inkorporate design are one small aspect of that. People don’t hand over their hard-earned cash for a cocktail because they are thirsty, but because they want an experience – a special moment to elevate the everyday. And it takes a lot of effort by a lot of people to get that moment just right.

Which means bartenders, chefs and owners rely on a huge network to help them deliver: designers, musicians, craftspeople, distillers, growers and a small army of people prepping and batching. The next time you take a sip of a drink in your favourite bar and get transported away, just remember that it was planned that way.

In one sense this has always been the case, but historically only a small number of people have made the effort to create the ‘moment’. Now with the advent of social media (the Instagram moment) these experiences are shared and then replicated thousands and thousands of times a day. Thus the special experience has become normalised! inkorporate.co.uk

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IN-spire

2. THE BARTENDER REMY SAVAGE, LITTLE RED DOOR, PARIS Why do you think that experiences have become an essential garnish to our food and drinks?

I think we might now seek a lot more conceptual experiences because we get bored easily (which is great).

It means the bars and restaurant have to work harder to create something unique, and this is what makes us progress all together.

I see this kind of experience as a positive thing, as long as it’s keeping the guest at the centre. The risk is always to do something for you and not for them, this is when it stops being fun (and bars should be fun right?). lrdparis.com

Not for nothing was French favourite Remy Savage awarded the Bombay Sapphire World’s Most Imaginative Bartender title in 2015. He applies his thinking as a former philosophy student in the creation of his drinks.

At Little Red Door we do all kinds of fun stuff to create new experiences, mainly we ask questions. With our current menu (the Evocative Menu) we were trying to see if we could do a menu beyond semantics, making our guests use their sensual reaction to art instead of their rational reaction to words. I don't think there is a downside to creating an experience. Of course, some of our guests are not going to look for it and that is fine, we are always happy to serve a classic cocktail or a beer, but overall it forces natural interaction, with the staff and between our guests. It is very interactive, and I think people end up having a better time.

What’s been your favourite project to work on and why?

That’s a hard question, I would have to say our new menu at Little Red Door, where the essential question is: “Are we, as creative beings, limited by the extent of our knowledge?” It will take the form of 11 cocktails inspired by 11 different architectural ambitions. We call it a menu of applied architecture. I also recently spent a lot of time trying to think of my home bar, with the following question in mind: “Can we trigger creativity through limitation?” Basically, I love any project that makes us playfully question what we do.

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ARTWORK BY KRIS PLATT FOR THE EVOCATIVE MENU AT LITTLE RED DOOR

Tell us what you do and why you do it?

IN-spire

3. THE EXPERIENCE MAKERS BOMPAS & PARR Sam Bompas and Harry Parr know a thing or two about drinks experiences, they’ve been conjuring them up for the past 10 years. Their clever curiosity has brought us adventures like alcoholic architecture, a boating lake on the roof at Selfridges and flavour changing chewing gum, they’re the go-to for kidults everywhere.

ingredients; bitters made from wood from a shipwreck, ambergris as a flavouring agent, but they were admirably enhanced by the spectacle and experience.

Who are Bompas & Parr, describe what you do and tell us why you do it?

We’ve been called many things, architectural foodsmiths, culinary deviants, jellymongers and culinographers.

We describe ourselves as experience designers; how an evening or event plays out for you when you come to one of our installations is of paramount importance.

Whether this is cooking with lava, creating cocktail bars like Alcoholic Architecture which featured a cloud of G&T or founding the British Museum of Food, your momentous journey and slew of Instagram moments is the crucial factor.

What’s been your favourite project to work on and why?

Recently it’s been Beyond the Waterfall, a boat-up cocktail bar where your drinks were shaken by mermen mixologists floating in an exotic tank. There were also mirrors attached to the ceiling so you could see their craft and skills from every angle. The drinks themselves were important – we’d used a whole host of rare and exotic

'TOP: BEYOND THE WATERFALL; ABOVE & RIGHT: SAM AND HARRY

Why do you think that experiences have become an essential garnish to our food and drinks?

I’d contend that the food and drink are the garnishes for the experiences!

The key ingredient that explains the intertwined rise of experiences, food and drink is social media. This has allowed the consumption of experience as an identity performance to achieve an unprecedented high status bompasandparr.com

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IN-spire

4. THE DRINKS MAKERS NORDIC SPIRITS LAB

Take seven of the brightest and most enquiring minds, put them together and magic is sure to happen.

Particularly when the collaboration includes Tony Conigliaro (director at The Drink Factory, London), Chris Grøtvedt (bar manager, The Thief, Oslo), and Daniela Walker (Insight Editor, LS:N Global and The Future Laboratory, London).

Tell us what you do and why you do it?

Nordic Spirits Lab is a platform for experimentation, collaboration and innovation. We want to push the boundaries of the spirits industry, to bring inspiration and innovation to drinkers.

We want people to have greater experiences and solve some of the problems related to spirits consumption.

What’s been your favourite project to work on and why?

The most inspiring projects are those where we collaborate with passionate people, from mixologists to creative visionaries from any field. When people from different domains come together, that’s where the magic happens.

A good example of this would be Nordic Spirits Lab Gin. We collaborated with our Nordic mixologists to create this hybrid gin. Akvavit has made a comeback among mixologists. A true Nordic classic, it’s a spirit that takes great knowledge and careful craftsmanship to make. Akvavit shares a lot of ingredients with gin, like coriander, angelica and lemon peel. It’s only the key botanical - caraway or dill – that makes its taste profile fundamentally different.

Because of their similarities, akvavit is actually the perfect companion to gin. That’s why we have developed Nordic x Gin, a distilled hybrid gin with akvavit botanicals.

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What’s your view on why we’re so hooked on experiences as an essential garnish to our food and drinks?

There are many reasons for sure. One is that we have moved from a consumerist society focused on “more stuff” to consumption of narratives and experiences. This means we want more meaning, more emotion rather that things.

Rich experiences make us feel good, they inspire us and create memories. And that's what life's about, really. nordicspiritslab.com

“The Queen's Park Swizzle manages the deft trick of being simultaneously refreshing and complex.

The rich taste of the bitters juxtaposed with the bright seltzer and vibrant aromatic mint makes for a moreish experience, regardless of the weather or setting.”

Martin Cate, rum and exotic cocktail expert and owner Smuggler’s Cove, San Francisco

Learn more about the swizzle, including delicious recipes featuring Angostura® Rums, Amaro Di ANGOSTURA® and Angostura® bitters in ‘Just Swizzle It: The Impact of Trinidad and Tobago’s Native Cocktail' at Tales on Tour, Edinburgh. See supplement for details.

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IN-spire

There’s a new garnish in town and it’s becoming an essential accompaniment to every cocktail. It’s not a citrus, an olive or any kind of leaf — it’s an experience.

While the days of sitting in plush surrounds and simply sipping on well-mixed drinks may not quite be over, customers are increasingly being drawn to tasting sessions, immersive dinners, guided tasting tours and madcap events. Bars are laying on special nights, brands are hosting pop-ups and whole businesses have sprung up around them. Even the everyday bar experience is becoming more interactive and immersive.

Among the earliest to succumb to the allure of creative drinking were culinary Willy Wonkas Bompas & Parr, when they moved from epic jelly-making to the world of gin saunas, breathable booze and punch bowls you can boat in.

Sam Bompas explains some of the appeal: “The realm of drinks gives a license for playfulness. If you’re drinking you’re (hopefully) not working. As such most people want maximum entertainment. We aim to make our visitors the heroes of their own adventure, with plenty of opportunities for epic photography and stories to tell.”

For him the winning formula is a blend of education and entertainment. He explains: “Seeing new bars they never knew existed is a massive bonus for the guests, and for me drinking has always been about the fun element. I wanted the trips to make people laugh and feel happy, simple as.”

Even when drinking is confined to a more traditional bar setting – for what better setting is there? – an element of experience is becoming one of the back bar’s essential ingredients.

At Soho’s Blind Pig, Dan Berger and Jamie Jones have introduced a menu based around classic children’s stories, from Treasure Island to Harry Potter, as a way of adding something extra to the cocktail experience.

Jones explains: “I find people enjoy a cocktail when it captures their imagination and there’s a deeper meaning than just a name. The new menu offers a full experience from the storybook-themed menu with illustrations, to the look, taste and scents of the cocktails.”

The realm of drinks gives a license for playfulness.

If you’re drinking you’re (hopefully) not working He cautions that there are limits, though. “Once drinks are served we like to let people get on with enjoying them and the company of their friends. There’s a slim line between excellent immersive experience and annoying pantomime.”

Not all drinks experiences have to be on the scale of a boating lake, of course. Leon Dalloway, also an early adopter, had the idea of taking fellow drinks enthusiasts on a guided tour around bars, launching Gin Journeys in 2013. He now covers numerous cities around the UK and also offers Negroni-themed tours.

MR FOGG'S RESIDENCE

Other bars have gone further: Mr Fogg’s in Mayfair transports drinkers to the home of an imaginary eccentric explorer, and Cahoots in Soho is an immersive experience set in a Tube station during The Blitz.

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IN-spire

TOP: INSIDE CAHOOTS, THE BAR REIMAGINED AS A TUBE STATION IN THE BLITZ; BELOW: TWO COCKTAILS FROM THE NEW MENU AT BLIND PIG

IN-spire

Meanwhile in Manchester there’s been a recent boom in tiki bars. As Jamie says: “This isn’t because the people of Manchester particularly love rum, it’s because it’s like stepping into a new world far from the suit and tie environment. It’s like being on holiday with the rum based cocktails, bartenders in Hawaiian shirts and the smell of rum in the air.”

She adds: “It’s important now, more than ever, for brands to connect with their clients on a more personal level.

Brand-led experiences offer the opportunity to showcase quality, individuality and the brand as a lifestyle concept, not just a product.”

It’s important now, more than ever, for brands to connect with their clients on a more personal level

MR FOGG'S GIN PARLOUR

The now rather ubiquitous speakeasy theme has proved enduringly popular for the same reason: it’s more than a place to drink, it’s an experience.

It’s tempting to keep talking about independent bars and boutique companies, but the industry’s big players have had a suitably sizeable part to play in making cocktail hour a thoroughly experiential affair.

From The House of Peroni to Bombay Sapphire’s gin journeys and La Maison Remy Martin, many of the more mainstream brands are also well and truly in on the act – and they have the money to go large.

Eleonore Moreau, Marketing Director for Remy Cointreau UK, is a big believer in the power of experiences over advertising. She says: “Events allow guests to improve their knowledge about a product, whilst developing a more personal and unique relationship with the brand. If you can’t go to Cognac, Cognac will come to you.”

From the corporate to the craft, the appeal is apparent and there’s one very good reason why the movement is only going to multiply: because everyone’s a winner.

Bars boost business by hosting special nights, brands get to interact more closely with potential customers, and all manner of new businesses have been formed to lay these experiences on.

What’s more, interactive events and experiences increase interest in the industry as a whole, and help feed the appetites of the next generation of discerning drinkers, ensuring the cocktail scene continues to go from strength to delicious strength.

But it’s us drinkers who are the biggest winners of all.

We’re given experiences, education and entertainment with our drinks, often at little or no extra cost, and we’re left with a scene that’s becoming ever more exciting, experimental and enthralling. After all, why shouldn’t your mind be stirred while your drink is shaken?

The Cocktail Lovers - 31

IN-focus

3. Sip on a Martinez made by Ago Perrone at the Connaught Hotel, London.

Over a decade ago I visited London for a bar show, and I found myself at Montgomery Place, one of the best cocktail bars in town at the time. It was there that Ago Perrone made me the very best Martinez cocktail I ever did taste. Now he’s serving it at the Connaught. Don’t miss it.

4. Warm yourself with an Irish Coffee at The Dead Rabbit, NYC. Truth be told, you can sip on any cocktail in this incredible bar, and even a pint of Guinness tastes better here than any other I’ve ever had, but their Irish Coffees are just to die for. Put this on your bucket list for sure.

5. Order a Manhattan at the Bar High Five, Tokyo.

Or a Rob Roy. Or a Negroni. Or any other drink that doesn’t contain citrus, just as long as it’s served on an ice-diamond, carved in front of your eyes, by Hidetsugu Ueno, the owner of the bar. Prepare to be amazed.

6. A Cosmopolitan made by Toby Cecchini, Long Island Bar, Brooklyn.

Toby is one of the two creators of the Cosmopolitan “as we know it.” Don’t ask. Just go there. Catch Toby’s attitude.

Catch his wit. Catch his smarts. And catch his Cosmo.

9. I believe that a Ramos Gin Fizz is in order. Try one at the Bourbon O Bar in New Orleans.

The head bartender, and hostess with the most-est at the Bourbon O bar, is none other than Cheryl Charming, consummate bartender, author of many fine books, and the proud owner of a fancy-dancy machine designed to make Bubble Tea. But Bubble Tea ain’t what Cheryl uses it for. This thousand-buck contraption shakes the heck out of up to four Ramos Gin Fizzes at a time, and when their silky, gossamer texture glides over your tongue, you will become as one with the universe. Trust me on this.

10. Have yourself a Plum Out of Luck cocktail at the Cartford Inn, Great Eccleston, Lancashire.

Plum Out of Luck was created by Danny Ellidge, the Beverage Manager at The Cartford, and he’s a man who knows his stuff. You’ll agree with me, I’m sure, when you see how well he balances fresh plums with basil, fresh chilli, plum sake and Forest gin, a product made with foraged ingredients found not too far from The Cartford.

It’s what this place does. All this, plus you’ll be in “The Best Inn in Britain,” according to The Great British Pub Awards, 2016. Book yourself into one of their gorgeous rooms and start ordering more cocktails. You won’t be driving home after all...

Find out more at:

7. Kool Off with a Kookaburra at Potato Head, Bali.

sailing-bar.com

This signature drink of the Potato Head resort is made with lemongrass-infused gin, lime juice and vanilla bean sugar. It’s served on the rocks and topped with a passion fruit foam. And you’re in Bali. The friendliest place on the face of the earth.

the-connaught.co.uk

8. Have yourself a U.S.S. WONDRICH at Latitude 29, New Orleans.

ptthead.com

This beauty was created by Jeff ‘Beachbum’ Berry, owner of Latitude 29, who says that it was “named for the first guest who ever asked us for a sherry drink, cocktail scholar David Wondrich, PhD., on his first visit to our bar.” Ask Jeff if he’ll put the drink on Wondrich’s tab...

bourbono.com

the18thamendmentbar.com.au deadrabbitnyc.com barhighfive.com thelongislandbar.com latitude29nola.com thecartfordinn.co.uk Read more from gaz regan at gazregan.com

The Cocktail Lovers - 33

IN-the mix

Bring on the

lols!

Oh, how Andy Mil, Olly Brading and Elliot Ball love a good pun and a head turner of a serve.

The menus at their bar, The Cocktail Trading Company are riddled with them. Drinks like the Apairoteef come with, well, a pair of teeth while the spiced, creamy Tom & Jerry is presented on a mousetrap. They’ve used wellington boots (paired with sunglasses, as you do), snow globes and noodle boxes as vessels for their cocktails – a basket of ‘fries’ and a bottle of ‘ketchup’ have also featured. It’s all a bit of fun – call it English eccentricity if you like, but their experience-hungry, Instagram-happy guests can’t get enough of it.

1. INSTASPAM (Apple Brandy, Morello cherry and hazelnut liqueur, orange blossom, lemon juice).

“This menu was inspired by making mundane things fun.

Here the serve came from the name – we added a chocolate ice cream garnish to make it look like the drinker is opening a can of Spam. It looks weird but the hazelnut cuts through the sweetness and tastes great.”

That’s one side of their business, the other side is just as cool but much more serious. Theirs is a cooperative company structure, with hours worked out so staff can lead a more sustainable lifestyle. They also do their fair share for the environment by recycling and reusing wherever possible. Another thing that they’re working on is getting an accreditation for a training programme for wannabe ‘tenders. So if they have their way we’ll have even more great people creating more fab drinks, that means everyone – customers and bar teams – will be winners…

IN-the mix

2. APAIROTEEF (Pisco, cardamom-pear infusion, lemon juice, white balsamic vinegar, sparkling wine) “The

idea for this one came from a pub session – we wanted to create a Martini-style drink with a pair of dentures in the glass. The teeth are made from white chocolate.”

3. Handy Nightcap (Bourbon, cold drip coffee, sweet vermouth, Chartreuse, Terry’s Chocolate Orange bitters).

“We'd heard that a lot of golf balls are food stable, so when they biodegrade they feed fish. We took inspiration from that and made golf balls as whisky stones and added a white chocolate ball on the side.”

4. ROYAL-MAIL-AGED AIR MAIL (Aged rum, lime juice, honey, sparkling wine).

"This is us taking the mickey out of aged cocktails. The joke is the drink takes ages to make and no time at all to drink!”

As explained by Andy Mil The Cocktail Trading Company, 68 Bethnal Green Road, E1 6GQ. thecocktailtradingco.co.uk

Promotion

The Clumsies American Dream Bar

Where cocktail dreams come true The Clumsies don’t just dream, they bring their visions to life. Take their last two major projects for instance. Last year they transformed an historic mansion in the centre of Athens into The Clumsies Hotel Bar, a magnificent space where they brought eight of the finest venues in the world together for a night of five-star excellence.

Guests primed their palates with welcome Negronis from Schumann’s (Munich) and crisp Martinis from Dry Martini (Barcelona), before sampling signature drinks from the best hotel bars in the world. No lie. On the menu, the teams and drinks from the American Bar at The Savoy (London), Broken Shaker (Miami), Dandelyan (London), Lobster Bar (Hong Kong), Manhattan Bar (Singapore) and Nomad (New York). Needless to say, the evening was a huge success.

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IN-style

Rethinking whisk(e)y Meet the whiskies that are challenging perceptions

IN-style

THE EXPERIMENTAL ONE Glenfiddich Project XX Why have one Malt Master when you can engage the brilliant minds of 20 global whisky experts? The result?

One exceptional, unexpected whisky bursting with personality.

Perfect serve Add a sprinkle of water to the outer lip of the glass and then dab the glass lightly into a bowl of sea salt flakes, before pouring in 50ml of

Glenfiddich Project XX. The salt works well with the fruity notes and adds a surprising element.

Glenfiddich Project XX is available from specialist whisky stores in the UK, priced £50. glenfiddich.com Bevelled glass, £POA, urbanbar.com

THE CRAFTY ONE Glenfiddich IPA Experiment This cool, clever and unconventional collaboration between Glenfiddich and craft brewer Seb Jones, brings a fresh, new expression to the single malt Scotch category. It tastes pretty awesome too.

Perfect serve Pour 50ml over ice, rim the glass with peel of a blood orange, then twist the peel and drop into the whisky. The citrus complements the hoppy notes in an agreeably

different fashion.

Glenfiddich IPA Experiment is available from Waitrose, Tesco, Morrisons priced £45, and select Young’s pubs. glenfiddich.com Mixology Tumbler in clear crystal, £125, (set of four), waterford.co.uk Plum Cocktail Shaker, £95, tomdixon.net; Tank Whisky Decanter, £75, Tom Dixon at selfridges.com; Supernova 47 Silver Edition Bar spoon, €82, bassbreak.com

IN-style

THE ROCK ’N’ ROLL ONE The Pogues Irish Whiskey Capturing the dynamic, very unique spirit of The Pogues in a matt black, individualistic bottle – this is Irish whiskey for a new generation.

The Pogues Irish Whiskey is available from The Vintage House and Gerry’s, priced £31.50. For trade enquiries, contact customer.service@halewood-int.com Perfect serve Fairytale of New York 50ml The Pogues Irish Whiskey 10ml sweet vermouth 10ml dry vermouth 3 dashes bitters Stir all ingredients over ice and strain into a chilled Martini glass. Garnish with an orange twist.

Lismore Classic Cocktail Glass, £90, waterford.co.uk Trombone Ice Bucket and tongs, £100, Nick Munro at harveynichols.com

THE ONE FROM DOWN UNDER Starward With no tradition to bow to, Starward Whisky from Australia is doing things its own way – with bags of attitude and refreshing, unapologetically bold Aussie spirit.

Perfect serve Enjoy it neat, over ice or however tickles your fancy – there are no rules.

Starward Whisky is available from Gerry’s priced £52.95.

Trafalgar Whisky Decanter, £525, and Curved Whisky Tumbler, £95, davidlinley.com With special thanks to Gerry’s. gerrys.uk.com

PHOTOGRAPHY ANDREW PENKETH

IN-style

IN-focus

“Dukes was the first bar in the world to introduce the trolley service,” says head bartender Alessandro Palazzi. “It’s been going since the 1970s and is still one of our most popular requests in the bar. There’s something wonderful about bringing the bar to the table – guests love it because it makes them feel special and involves them in the theatre; we love it because it connects us to our guests.”

DUKES HOTEL

BAR 45 AT 45 PARK LANE

dukeshotel.com

dorchestercollection.com

Designed by: Head bartender Alessandro Palazzi and made by a carpenter friend. “People think it’s a vintage trolley but it’s not. I designed it to fit in with the age and style of the hotel, as well as making it easy to get around the tight floorspace in the bar.”

Designed by: Thompson & Waterman

On the menu: Martinis On the trolley: Two types of English vermouth created with Sacred; Angostura aromatic bitters, orange bitters, organic lemons from Amalfi, then the gin or vodka of your choice.

Prices from: £19.50

THE CONNAUGHT BAR the-connaught.co.uk

On the menu: Bespoke, Vintage and Aged Negronis.

On the trolley: An American oak barrel for the aged Negroni; spirits from 1970s and 1980s for the vintage Negroni and a selection of gins and vermouth for guests to create their bespoke Negroni.

Prices from: £18.

BENARES benaresrestaurant.com Designed by: Inkorporate On the menu: The Chivas Trolley Experience.

Designed by: Inkorporate (p. 17)

Three Chivas 18 whisky cocktails: Perfect Way, Royal Glen Dee and Empress of India

On the menu: Tanqueray Gin Martinis

On the trolley: Chivas 18

On the trolley: Tanqueray Gin, Gancia Dry Vermouth and a selection of exclusive bitters to tailor your Martini to your palate.

Prices from: £18

Prices from: £20.

OTHER PLACES TO GET YOUR TROLLEY FIX:

ONE ALDWYCH

In the country: American Bar at Gleneagles (p. 55).

Designed by: Andrew Nebbett Designs

onealdwych.com

On the menu: Champagne Cocktails

Designed by: Head bartender Pedro Paulo and made in Brighton from polished dark lacquer wood and silver detailing at the perfect height and dimensions for table side theatre.

On the trolley: Laurent Perrier Champagne, Crystal decanters filled with syrups and crystal Champagne flutes and coupes.

On the menu: Old Fashioneds On the trolley: Woodford Reserve, Bacardi 8, Patron Silver and a selection of aromatic bitters and syrups.

Prices from: £17

Prices from: £25 In your hotel room: The Gotham, Manchester A Martini trolley service is available to guests staying in the two suites. Just dial for room service.

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IN-focus

Going the extra mile Bars and brands – what does it take to create a lasting impression?

We put forward the case

IN-focus

MR G SAYS

MS S SAYS

A crowded, tiny bar where a waitress pirouetted elegantly between the tables, tray laden with cocktails, held aloft, she didn’t spill a drop. An open kitchen where bar chefs prepared drinks in the manner of their culinary cousins.

And a map on a stairwell wall that, when pressed in the right district, triggered a sliding door to an elegant speakeasy.

Clearly not memories of drinks, these are instead memories of moments.

I’m often asked, as a writer, about the best drinks PR experiences I’ve had. Mostly by PRs funnily enough. Try this one.

Ever since Ms S and I first pulled up our bar stools alongside each other, it wasn’t just great drinks that we were in search of but amazing experiences. We started each evening long before we set off; choosing what to wear and imagining how the night might unfold was the overture, arriving and taking in the bar’s surroundings set the tone. Exchanging chat with the bar team was integral to the atmosphere.

And all of this before we had so much as taken a sip. Don’t get me wrong, we wanted wonderful classic cocktails and intriguing new creations. But when we looked back, the next day or years later, it was the experience we remembered.

That’s why those previously mentioned three places linger so pleasantly in my mind. The pirouetting waitress at 69 Colebrooke Row in London, the bar come kitchen at The Aviary in Chicago, and the secret button beneath the map that led to Speak Low in Shanghai. Incidentally, they all served excellent drinks, amongst the best I’ve ever tasted, but it’s those moments, caught in time, and played back in my mind in glorious 3D, high definition with surround sound, that make me smile.

Established venues, whether The American Bar at The Savoy, with its wonderfully elegant staff, or McSorley’s, the 160-year-old Irish pub in New York, with its choice of just two beers (light or dark) and absolutely no other drinks, these are the places I remember and remember fondly.

Indeed as I recall it now, I can actually smell the sawdust on the floor of the place (McSorley’s, not The Savoy). The thing is, these places know who they are and they’re extremely comfortable in their own skins. That’s why they deliver experiences, not in a fabricated, focus group, marketing sort of way, but in an honest, authentic fashion.

As for new places, the lesson they can learn, I guess, is to pay as much attention to sound, lighting and detail (check out the sloping edge of the beautiful wooden bar at Blacktail, designed perfectly for leaning on) and, of course, service, as they do in creating the menu. And make sure that everything combines to give guests a damn fine time and one that they’ll remember. Forever.

Helping to steep botanicals, then sipping a tip-top Red Snapper, before stepping on board a privately chartered old school double decker bus. This deposited us at a traditional fish and chip shop for lunch, which was followed by an hour’s guided trip tracing the story of Gin Lane. Next up was a speedboat trip along The Thames, a guided tour of Jack the Ripper’s London, dinner at Hawksmoor Spitalfields, a G&T with the Yeoman Warders at the Tower of London, then cocktails at The Dorchester. After that, a nightclub, breakfast in a market porter’s boozer, then another breakfast in a posh hotel on The Strand. Finally, a horse drawn carriage back to the distillery where we had started. Here I collected a signed bottle of the gin that I’d help produce with the botanicals I’d started steeping 24 hours before.

The experience, understandably, stuck in my mind. Gin. London. 24 hours. Hello, we were being introduced to Beefeater Gin and its 24-hour steeping process. That was nine years ago. I remember it as a truly great drinks experience. Moreover, I remember the message.

Similarly, I’ve been lucky enough to have a go at harvesting (ok, pretend harvesting) agave in Mexico with Patrón Tequila. To have dinner in the Palace of Versailles with Cointreau. Foraging in Iceland with Reyka Vodka was a pretty memorable experience. As was the opportunity to play 'mas in the Trinidad carnival to soak up the generous spirit of Angostura rums. This isn’t just me talking about my fabulous life (though I do admit it can be pretty fabulous). It’s more about the fact that these brands brought themselves, their products and key messages to life through rich, colourful and totally relevant experiences.

It’s not just about throwing big bucks around either.

It's an interesting garnish, an unusual food pairing, a song, a picture, anything that helps create an experience that’s going to help me remember what it is that makes a brand unique.

Increasingly experiences are what it’s all about. Whether for the guest in your bar or the journalist being invited to discover a product. Either way, give us something to get excited about, to remember and to talk about.

Nine years on I still remember getting excited about those 24 hours in London. Which just goes to prove the real power of carefully curated experiences.

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GREG SAUNDERS

Independent spirits For those who don’t know what White Label are all about, think ‘Drinks Marketing’ with more than a bit of a twist. This is marketing for the millennial generation – attention grabbing, immersive campaigns that challenge the audience to be part of the brand. Take, for example, a Covent Garden pop-up that saw luxury Champagne Krug paired with Parisian street-food, and a whisky promotion that invited drinkers to be completely (and sometimes scathingly) honest with the tastes they were experiencing. Rebecca Milford gets a lesson in experiential marketing from Greg Saunders, creative director at White Label:

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Where did the concept of White Label come from?

White Label started as an agency for agencies - to be a ‘white label’ solution plugging the gaps in other agencies propositions. In the first few years we wore many hats. To some agencies, my co-founder Drew Shannon and I were a creative duo, for others we were the events department, but generally we gained a reputation as problem solvers across the marketing mix.

You’ve described the campaigns you build as ‘resonant ecosystems’, can you expand on that?

Resonant ecosystems? Sounds like I must have been drinking! What I assume I meant was that the ideas we create transcend channels wherever possible. For us a really great idea gets to the heart of a brand truth and allows you to spin off in multiple avenues.

How is the insatiable desire for ‘immersive experiences’ shaping advertising?

Technology and the rise of digital has completely transformed the way we live. Many of us edit and publish our lives in one way or another, meaning we play a much more active role in the life of brands. As a result brands need to find more sophisticated ways to engage with consumers. Immersive experiences create stronger, more enduring memories, so they’re more likely to inspire consumer action.

IN-dependent spirits

Tell us about a campaign that you’re most proud of?

Our ongoing Laphroaig Opinions Welcome campaign really stands out to me. As with most good ideas, it’s born from a simple truth – Laphroaig is a polarising whisky that inspires strong and outlandish opinions. We just recognised this and created a platform in which to celebrate it.

How do you feel you’re managing to break boundaries with White Label?

The world of advertising marketing has evolved massively in the last 20 years, but the principles of brand communication remain the same. Good insight, solid strategy and a bold creative born from the first two, tend to keep you ahead of the curve. That said, as an agency you also need to be brave enough to go with your gut instinct at times, which has always paid off for us. We also owe a lot to our network and contacts.

One of your most ambitious projects must have been the Courvoisier Punch Bowl, an event that sold out in under 24 hours. When it was first suggested in 2009, were there any reservations? Why do you think it captured the imagination in the way it did?

As an agency we’ve always been curious. This has allowed us a number of first mover moments – we were the first agency to partner with Punch Drunk, to create a 3D TV advert and to recognise the considerable talents of Sam Bompas and Harry Parr (p. 19). On paper, flooding a listed building with a 4,000 litre punch that you could row across, may have been on the ambitious side. But a trusting and daring client allowed us to be bold and brave with a heritage brand to create a spectacular experience that is still talked about today. We’ve always built trust with clients and this has frequently allowed us to boldly tread where others fear to go.

What was the first campaign you worked on, and what are you particularly proud of about it?

Our first proper drinks campaign was with the Jamaican brand Wray & Nephew Overproof Rum. When we started working with them they were about to sponsor a skateboarding tour; you didn’t need a PhD in strategy to realise that overproof rum and skateboarding were curious bedfellows. If rum was Jamaica’s leading export then reggae came a close second. So we set up a deal with Trojan records and created an intro to rum and reggae compilation which we distributed in the on-trade and backed up with a live rum shack, which we produced for several years at UK festivals. I listen to our Trojan album and drink Wray & Nephew [in tremendous moderation] to this day!

Have there ever been any ideas that have been too extravagant to pull off?

Having cut my teeth at the Cake group in the mid 90s, I’ve always been used to outrageous demands! As an agency, we genuinely thrive off challenge and the more extravagant the delivery the better; it doesn’t get much more extravagant than a float of 25 transvestites dressed as Patsy and Eddie from Ab Fab leading the parade at Pride in London!

As an agency we’ve always been curious. This has allowed us a number of first mover moments Is there anything you’re still dying to try out?

I guess I’ve always figured that one day we may launch our own drinks brand. The problem is we know what it takes to be successful and the brand world is already very cluttered. However, if I ever get my homebrew recipe spot on, watch this space.

How do you see immersive advertising going in the future?

We are sensory beings, so immersive encounters will always have a place and technological advances will continue to excite and inspire. As millennials – who currently engage with these experiences the most – mature and have greater spending power, we can expect to see immersive experiences push the boundaries further. It’s going to be quite a ride. whitelabeluk.com

The Cocktail Lovers - 51

IN-formed

Cocktails for high-fliers with Virgin Atlantic F I R S T S T OP : N E W YOR K If they were handing out awards to companies who enhance the drinks experience outside of the tried and tested arenas, Virgin Atlantic would be top of the pile, no question. The sexy 14 metre long bar in its Heathrow Terminal 3 Clubhouse is reason enough for that. But there’s more.

This isn’t simply a case of cool design and bold statements, the airline's drinks offering for Upper Class and Flying Gold members delivers on every front.

Take the decision made by Mark Murphy, Manager of Global Clubhouse Food & Beverage, in partnership with Bacardi Global Travel Retail, to align each of the Virgin Atlantic Clubhouses with one of the coolest bars in its corresponding city. If that doesn’t show that the company takes its cocktail offering seriously, we don’t know what does. Travelling from San Francisco? Relax in the Clubhouse with cocktails from Smuggler’s Cove. In London? Try a botanically charged drink from White Lyan at Gatwick, or its sister venue Dandelyan at Heathrow. Upper Class and Flying Gold members travelling

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from Los Angeles can choose from a selection of cocktails from The Walker Inn at The Normandie Club, while those flying from JFK can take their pick of signature drinks from Employees Only. And while all five of those partner bars are proudly placed on the World’s 50 Best Bars List – that’s the level of seriousness we’re talking about – local, up and coming talent hasn’t been overlooked. For instance, the Clubhouse in Boston has drinks from Ruka on its list and Virgin Atlantic passengers in Washington are invited to treat their tastebuds to cocktails from the Colombia Room.

CLOCKWISE FROM TOP LEFT: JFK CLUBHOUSE; DRINKS BY DANDELYAN; JESSE VIDAL FROM BLACKTAIL AT NEWARK LIBERTY; RELAXING IN STYLE AT HEATHROW

But we were off to New York to check out the latest partnership with BlackTail at Newark Liberty Airport.

As we were travelling from Heathrow, our journey began by stretching out in the super swanky but seriously chilled out Clubhouse with a Century Fizz and Diamond Daisy from the Dandelyan menu. Well, it would have been rude not to… And while the team may not have been there to shake our cocktails in person, each member of the Clubhouse crew has been trained by them, ensuring consistency and quality every time. Job done!

The same can be said for how they’re doing things at the Newark Liberty Clubhouse. This is the latest in the lineup of inspired VA collaborations and sees Jesse Vidal, Bar Manager and Head Bartender at BlackTail (Jack McGarry and Sean Muldoon's beautiful bar inspired

by Prohibition era Cuba) bringing some Havana magic to Clubhouse passengers. On the menu: the BlackTail Daiquiri, Arawak, Rum & Cola, and Alaska. There are also two exquisite cocktails created specially for the Clubhouse: the Havana Night and Cubano Fashioned.

All fit the smouldering Downtown vibe of this Clubhouse perfectly. We can vouch for every one of these drinks, but we'd pick out the Cubano Fashioned if you like your cocktails on the contemplative side and the Arawak for those wanting an agreeable twist on a Martini.

As we were in New York, we made it our business to call into the Clubhouse at JFK, purely in the name of research of course. The layout may be different – larger, a little more Uptown with daylight streaming through but equally welcoming, with charming service to match.

Here we pulled up our stools at the curvaceous sunken bar and ordered from the Employees Only section of the menu. What could be more appropriate than a Manhattan Cocktail, perfectly served by the attentive team? There's also the Go-To and Pimm's Cup, two deliciously long drinks created to refresh the parts that other cocktails can't quite reach. All this and classic cocktails, first-class food, spa treatments and shoe shine too, why would you fly with anyone else?

See virginatlantic.com for booking details WHERE TO DRINK IN NEW YORK You’ll try their cocktails in the Clubhouses, why not check them out at source?

Employees Only 510 Hudson Street, NY 10014 employeesonlynyc.com Nowhere says ‘party’ in New York quite like Employees Only. Watch in wonder as the white-jacketed bartenders prepare drinks at breakneck speed to the seven-deep crowd.

The Cocktail Lovers - 53

IN-formed

CLOCKWISE FROM TOP LEFT: THE STANDARD GRILL AT STANDARD HIGHLINE; CLUBHOUSE AT NEWARK LIBERTY; THE VIRGIN COSMO; CAFE STANDARD

MUST DO (Employees Only) • Arrive early to stand a chance of getting in • Stay late for the famous chicken soup • Get as close to the bar as you can and soak up the energy BlackTail NYC 22 Battery Place, 2nd floor of Pier A, NY 10004. blacktailnyc.com From the team behind the World’s 50 Best Bars winner, The Dead Rabbit, BlackTail is your ticket to the glamour of a bygone age, when America’s rich would escape the ‘dry’ Prohibition era to party in ‘wet’ Havana.

MUST DO (BlackTail NYC) • Check out the 300-strong photograph collection of Cuba by ace American photographer Vern Evans • Try the Rum & Cola – two simple words have never been so elevated • Tuck into The Rabbit Cuban Sandwich or any dishes on the menu and thank us later WHERE TO STAY The Cocktail Lovers choice: The Standard – one city, two hotels, both offering our kind of quirky cool but effortlessly elegant accommodation.

We're also totally smitten with their down-to-earth vibe, informative but relaxed service and in-house hot spots for eating and drinking. Plus their mini bar selection is to die-for – you have been warned. standardhotels.com

54 - The Cocktail Lovers

The Standard East Village 25 Cooper Square, NY 10003 Cocktail lovers rejoice: the location of this fun, funky and chic hotel couldn’t be better for exploring some of our favourite bars in the city. Attaboy, PDT, Angel’s Share, Pouring Ribbons, Saxone + Parole, Bar Goto, The Suffolk Arms and not forgetting the fine institution that is McSorley’s Old Ale House are all within easy walking distance, so too is some excellent shopping. Mind you, it’ll take some effort to prise yourself out of your light, bright and chic room, much less the vibrant, easy-going, allday hotspot that is Café Standard – perfect for breakfast through to evening drinks. In the mood for something a little fancier? Book up for Californian-style deliciousness from Michelin-starred chef John Fraser at Narcissa.

Standard Highline 848 Washington Street, NY 10014 With their sweeping floor-to-ceiling windows, every room is a winner here – each offering spectacular views over Manhattan or the Hudson. The position is pretty groovy too, it’s bang in the middle of the Meatpacking District, near the Whitney Museum, Gansevoort Market, some pretty cool shops and of course, you’re right on top of the Highline. Oh, and it’s also within walking distance of Employees Only and Pegu Club… Things we love (and there are many): the psychedelic lifts, worth booking for alone; the super-sized square baths; pretty much all of the food on the menu in The Standard Grill (the herb crusted pork is a delight), and the after-hours partying and cocktails on the rooftop at Le Bain.

IN-formed

MAINS & MARTINIS ESCAPE FROM THE CIT Y TO GLENEAGLES

ABOVE; THE CENTURY BAR; RIGHT: TOM JOLLY

Gleneagles describes itself as ‘The Glorious Playground’ and we couldn’t agree more. Even if golf isn’t your thing (and frankly we hardly know one end of a golf club from the other), we guarantee you'll still absolutely love it. While it feels very exclusive, it’s anything but. Elegance and escapism combined and, here’s the best bit, no membership required. Check in for a couple of days, or a couple of weeks and live the dream.

Let's start with the scenery, it's absolutely breath-taking, with snowcapped hills on the horizon. And when we stepped inside it was all we could wish for; crackling open fire to the left, elegant bar to the right and smiling staff who seemed genuinely pleased to see us.

As townies, we have a fantasy about what country living should be like.

Imagine then how we felt to find that our room had a fire, a real fire, with flickering flames. Snuggling up on the sofa was a given. We did manage to prise ourselves away eventually, after all, cocktail hour was approaching.

The Century Bar is large and recently refurbished, with a dominant central bar area. During the day it looks out

over spectacular views, by night it takes on a cosy intimacy. It’s presided over

by Tom Jolly and Joe Gunner (recent winner of Bacardi Legacy UK no less), and together they’ve created an outstanding drinks menu that couldn’t be further away from a traditional golf club G & T. We loved the Smoking Gun (Balvennie Doublewood 12, Carpano Antica Formula, Boker’s Bitters, Maraschino, birch water and sulphur) and the Pilar (Bacardi Carta Blanca, Rinquinquin, pineapple syrup, lime, soda and mint).

As if that wasn’t enough on the luscious drinks front there’s also a new addition in the form of The American Bar. From the grand entrance to the bar itself, it’s an Art Deco wonderland.

Sink into a chair and request the Champagne Cocktail trolley (p. 47).

Choose your ingredients and garnishes and, hey presto, you’re enjoying your bespoke bubbles. We went for the Three Musicians (Champagne, almond and pomegranate), and Countess (Champagne, Seville orange vodka and Antica). Both delicious. There’s an elegant cocktail menu, too.

The dining is more than a measure for the excellence of the bars. The Strathearn strikes the perfect balance between smart and relaxed. The Scotch lamb and venison from the Highlands were both superb. For pure theatre, order the Crêpe Suzette, it’s like a fireworks display brought to your table.

The Dormy Clubhouse is a more informal affair complete with comfort food. We recommend the haggis, neeps ’n’ tatties (come on, we’re in Scotland), or something from the very tasty Tandoor menu.

During the daytime check out Auchterarder 70 (named after the hotel’s original phone number). Specialising in craft beer and small plates, it's perfect after a morning’s activities. Take your pick from tennis, shooting, riding, off-roading, falconry, cycling, archery, fishing, as well as a spa and health club, and let’s not forget it, golf. As for us, we simply enjoyed strolling the gorgeous grounds.

Will we go back? You bet we will particularly as there are direct trains from King's Cross…

The Gleneagles Hotel, Auchterarder, Perthshire, PH3 1NF. gleneagles.com

The Cocktail Lovers - 55

IN-formed The

Cocktail

Girl

In pursuit of London’s coolest bars.

Untitled

THINGS THAT MAKE US GO OOH

W&P have hit the motherlode with their new collection of ice trays. Not only do they take in every variable you could possibly wish for (everyday, extra large, sphere, crushed), each model comes with two important weapons. There’s the internal steel frame for making transportation a breeze, and the all-important lid making for easy-peasy stacking.

Hurrah! wandpdesign.com

GIN IN FOCUS What’s in a name? Not much, it seems, especially when these cocktails by any other title would still taste as sweet. Or savoury perhaps, or smacking of umami – or why not like Snow? Violin? Green or Sicily?

This is the exciting premise behind the new bar Untitled – drinks that evoke sensations of place, spirit, object or intangible idea.

DIARY DATE

June 10th is World Gin Day. Check out worldginday. com for all manner of juniperlicious goings-on, including tastings, dinners, competitions and gin-fuelled parties around the world.

The unique premise for the East London cocktail haven didn’t surprise me at all considering the name behind it – the bar world’s answer to Mr Blumenthal: Tony Conigliaro. I’ve splashed quite a lot of my pay-packet at his other success stories (69 Colebrook Row and Bar Termini), and so hearing about his biggest site yet was enough to lure me to Dalston – that, combined with the fact that each libation has been specially created in an actual laboratory. This Cocktail Girl likes to know there’s method behind her molecular mixology.

So, what will it be? Gonzo, consisting of caramel, buckwheat and ambrette? Rice, which is sake and sake lees? Perhaps Waif, a combination of rhubarb, rose and silver tip? I’m not even sure what silver tip is, so perhaps I’ll plump for the enigmatic Silk, which promises only clay and silica. There are twelve cocktails on the list – concise, compact and every one of them as alluring as the last. One gets the feeling that fans visit time and again to experience the entire spectrum, and then continue to return for their favourites.

The emphasis on art and creativity doesn’t just stop at the tipples themselves. Each bespoke vessel has been crafted by a local 3D printing company, and the decor is a nod to Andy Warhol’s uber-cool tin-foil covered Silver Factory in New York. Propped on a bar stool, admiring the silver-leaf lined walls and utility-style concrete surfaces, I liked to think I was channelling a bit of Edie Sedgwick 60s chic with my Waif cocktail. And in the daytime it’s a hub for creative types bent on sharing their vision.

Because that’s what Untitled does best – portray the results of a daring, eccentric and exciting vision. It’s time to leave your expectations at the door, and prepare for an experimental journey where the bond between imagination and palate is at its strongest. Fitting, then, that the bar should have no name. Perhaps the point is that it’s different for each guest – a blank space to be filled personally. No one has the skills to pull it off more than Mr Conigliaro, and he’s certainly succeeded in creating a bar that lets the libations speak for themselves.

A RIGHT ROYAL DO So long JubJub, hello The Palace of Humbug, the new bar and latest homage to Lewis Carroll at Callooh Callay. This one is pure rock and roll, with TV screens showing rock concerts, playful neon signs and a banging drinks list based on our many moods. Step outside your comfort zone and explore. thepalaceofhumbug.com

538 Kingsland Road, London E8. untitled-bar.com The Cocktail Lovers - 57

IN-sider’s guide

Bryant & Mack 87-89 Rose Street, EH2 3DT. facebook.com/bryantandmack You know those times when you’re searching for a new job online and you come across someone selling a bar? No? Well, that’s exactly what happened to owners Ross Bryant and Jason Cormack last year! Bryant and Mack is small but perfectly formed, with a cosy atmosphere and welcoming staff.

Once you find this ‘Private Detective Agency’, just off Edinburgh’s famous Rose Street, you’ll receive a cocktail menu which is disguised as a case file. At the end of your visit, your bill will arrive in an envelope which says ‘case closed’. These details make a visit to this welcome addition to Edinburgh’s bar scene great fun. Cocktails are well thought-out with something for everyone, and the staff will happily chat to you about your perfect options. If you’re not in the mood for a cocktail, and Bryant and Mack seems like the type of place you want to hang out, buy a bottle or two and keep them in your own designated locker for your next visit; any excuse to return!

62 - The Cocktail Lovers

The Voyage of Buck 29-31 William Street, North East Lane, EH3 7NF. thevoyageofbuckedinburgh.co.uk The Voyage of Buck is an interesting new venue from the team behind other Edinburgh favourites; Treacle, Blackbird and Hamilton’s. Each venue has its own unique feel to it, and Buck’s is no different; being based on a story about fictional character William Clarence Buck.

The venue itself has been a bar since 1935 and when Buck’s was being designed, they ensured that the beautiful cornice back bar (along with other original features) was kept. Modern elements sit wonderfully beside originality, with the rubber duck light (yes that’s right) being the focal point of many an Instagram photo.

The cocktail menu here is influenced by Buck’s journeys to different cities around the world in the early 1900s, and the flavours and influences he would have found in these areas. Intriguing names and interesting ingredients will keep you returning to the menu to try Buck’s treats! As well as the cocktails, the offering here includes a wide range of beers and wines; all of which can be paired with the food menu that month.

IN-sider’s guide

Hoot The Redeemer 7 Hanover Street, EH2 1DJ. hoottheredeemer.com Hoot the Redeemer has injected an element of fun into the Edinburgh cocktail bar scene, and we love it! Another of Edinburgh’s many basement bars, you’ll find it behind a fortune teller door – think Tom Hanks in Big! The menu at Hoot is made up of modern twists on disco drinks, imagine blue and glitter and you’ll be on the right track. As well as menu drinks, you can try something a bit different;

there are three rotating alcoholic slushy machines and a claw crane – pick a flavour, take it to the bar and they’ll make you a personalised cocktail! Don’t forget to try the alcoholic ice cream and sorbet too; luckily, they have an off license until 10pm, so you can even grab one on the go!

There’s so much to take in at Hoot the Redeemer – from animated walls and the Punch and Judy DJ booth, to the light above the bar – you can spend hours just checking them out.

Whilst you're at it, why not play the specially designed board game on the back of the menu? So fun!

Lucky Liquor 39a Queen Street, EH2 3NH. luckyliquorco.com Lucky Liquor is a great little concept bar – from the outside you’ll see the neon ‘liquor’ arrow, pointing you in the right direction. Lucky is the youngest bar in the family which includes Bramble and The Last Word - the other two bars are great, but Lucky is a little bit different.

Lucky’s concept is simple; 13 spirits and 13 cocktails changing every 13 weeks; this stops you automatically ordering your ‘usual’, forcing you to try one of their delicious libations. The company behind Lucky make many of their liqueurs and recently brought out the first Scottish White Rum. These, and the other 13 spirits used in the menu, are all available to buy in the bar’s off license. Sitting upstairs, the décor kind of makes you feel as though you’re sitting in someone’s kitchen – and everyone knows that all the best parties happen in the kitchen, right? If you don’t fancy the hustle of upstairs, you can always reserve the pool table downstairs – an ideal way to spend an evening.

The Cocktail Lovers - 63

IN-sight

Coming up: One more reason to visit New York in the next few months (see p. 53) – award-winning Chicago bar The Aviary, is biting into the Big Apple. You’ll find it on the 35th floor of the Time Warner Building at Columbus Circle. Expect stunning views, exemplary service and of course, mind-blowing drinks courtesy of Beverage Director, Micah Melton.

More details in issue 24 of The Cocktail Lovers Magazine, coming to you in July.

Interviews News Features Fashion Food Travel Recipes & a whole lot more The Cocktail Lovers magazine, ingredients for more than just great drinks

Packed full of cocktail-loving goodness, The Cocktail Lovers magazine is published four times a year in glorious print. What’s more, it’s free so when you subscribe you just pay for postage and handling. Subscribe today and get every issue delivered to your door!

For more details and to start your subscription, visit TCLsubs.com

Edinburgh Connections

Where they began: how one city conquered the world of drinks Oloroso (circa. 2002) WHO: Jason Scott (now co-owner Bramble, Lucky Liquor Co, The Last Word Saloon); Mike Aikman (now co-owner Bramble, Lucky Liquor Co, The Last Word Saloon); David Cordoba (now Portfolio Director, Proof & Company, Singapore); Humberto Marques (now owner Curfew, Copenhagen).

Montpelier’s Group (circa. 2000) Taking in Tiger Lily, Rick’s, Opal Lounge, Candy, Indigo Yard, Montpelier’s and Lulu.

Renowned for its high level of service Montpelier’s is cited as where the Edinburgh bar scene as we know it really got started…

WHO: Ian McLaren (now Director Trade Advocacy, Bacardi USA); Shervene Shahbazkhani (Bacardi Martini Ltd. Head of Brand Advocacy UK); Joey Medrington (Grey Goose Northern European Ambassador); Jamie Forbes (Bourne & Hollingsworth, London); Jim Wrigley (Bourne & Hollingsworth, London); Herman Van Broekhuizen (Compass Box UK Brand Ambassador); Kate Jackson (The Distillery, London); Barrie Wilson (Scotch + Limon); Teddy Joseph (Maxxium); Jamie MacDonald (Bacardi Malts Ambassador); Mal Spence (Black Bottle Global Brand Ambassador); Sam Kershaw (Dark Horse, Bath); Daryl Haldane (Director Education, Macallan); Duncan McRae (Global Ambassador Hendrick’s Gin); Steffin Oghenie (Senior Brand Ambassador Absolut, US); Ally Martin (Hendrick’s UK Brand Ambassador); Colin Church and Martin Luney (owners of Treacle, Hamilton’s, Voyage of Buck, Edinburgh); Tod Bradbury (Senior Sales, Diageo Reserve Brands).

Tonic (circa. 2001) “This period was about a collection of people who truly cared about what they did and were honest and open about sharing,” says Chris Moore. “We worked, socialised, lived and partied together and pushed each other to improve.”

ILLUSTRATTION: KATIE ROSE JOHNSTON

WHO: Gregor De Gauthier (R.I.P.); Chris Moore (now owner Coupette, London); Craig Harper (On-trade Manager, Fever-Tree); Andy Gemmell (Director, The Drinks Cabinet, Edinburgh); Stu Bale (freelance drinks consultant); Meimi Sanchez (Havana Club Global Ambassador); Duncan McRae (see Montpelier’s Group); Daryl Haldane (The Macallan); James Tait (1806 Melbourne); Lewis Jaffrey (Big Poppas, Sydney); Craig Patterson (Business Development Manager, Diageo, Australia).

Blue Steel Scotland Ltd (circa. 2002) From Brendan Denahy, Anthony Boyle and Kyles Dignall and taking in Villager, Voodoo Rooms and Dragonfly “When Blue Steel opened the Voodoo Rooms they had to sign a document saying they were dedicated to training,” remembers Ben Carlotto. “Those were very happy days.”

WHO: Voodoo Rooms: Shervene Shahbazkhani (see Montpelier’s); Duncan McRae (see Montpelier’s); Ben Carlotto (VP Trade Marketing and Advocacy at Royal Dutch Distillers); Ryan Chetiyawardana (director White Lyan/ Dandelyan); Iain (Yan) MacPherson (owner Panda & Sons, Hoot the Redeemer, Edinburgh); Gordon Purnell (Coogee Pavilion, Sydney); Terri Brotherston (Sipsmith, London). Villager: Lewis Jaffrey (Big Poppas, Sydney); Craig Patterson (see Tonic). Dragonfly: Metinee Kongsrivilai (UK Brand Ambassador Bacardi Martini); Barrie Wilson (see Montepelier’s); Craig Harper (see Montpelier’s); Stuart McCluskey (owner Devil’s Advocate, Bon Vivant, Bon Vivant’s Companion, El Cartel); Lewis Jaffrey see Tonic); David Cordoba (see Olorosso); Mitch Berchard (Glenfiddich USA); Duncan McRae (see above); Adi Ruiz (Bulletin Place, Sydney).

Bramble (2006) From Mike Aikman and Jason Scott.

WHO: Ryan Chetiyawardana (see Blue Steel); Iain Griffiths (Business Development Director White Lyan and Dandelyan; co-owner Trash Tiki); Tom Walker (Dutch Kills, New York); Jon Hughes (current Bar Manager, Bramble).

Bon Vivant (2008) From Stuart McCluskey

Tales on Tour Edinburgh 1st-5th April 2017

After six years touring the Americas – stopping off in Vancouver, then on to Buenos Aires and latterly to Mexico City – Tales of the Cocktail on Tour has finally touched down in Europe. And the bartending community in Edinburgh couldn’t be prouder.

From the 1st-5th April Scotland’s historic capital will host the biggest and best cocktail event in the world, so make sure you’re part of it, whether you’re a cocktailloving consumer or part of the drinks community, it’s going to festival of a most agreeable kind.

By day, cocktail experts from around the world will share ideas and insights at a series of educational seminars. By night, it’s time to hit the town and get a taste of Edinburgh’s many and varied bars.

Are you ready? Of course you are!

Your guide to the seminars, tastings, very special events and parties starts here…

What’s What

SATURDAY 1st APRIL

DYNAMIC DUO Everyone is invited to get into the party groove. Each night you’ll find some of the best bartenders in the world (as if Edinburgh didn’t have enough!) partnering up with brands for a Tales on Tour takeover. Get there early, stay late and be sure to tell your friends.

SPECIAL EVENTS

SPECIAL EVENT

Sorry, if your name’s not down, you’re not getting in! (It’s not all bad though; get down to a Dynamic Duo instead)

12pm-2pm – Voyage of Buck Branca Breakfast

SEMINARS

DYNAMIC DUO

If only our lessons at school had been as compelling as the 12 seminars on offer over the next few days… ‘Fraid these are trade-only affairs. Be sure to book, otherwise see Special Events, above!)

9.30pm-11.30pm – Kaleidoscope Whisky Bar, The Scotch Malt Whisky Society The Scotch Malt Whisky Society Presents: A Dynamic Duo of Past and Present whisky making and shaking

For full details of all listings, please download the Tales of the Cocktail app, or check the website, talesofthecocktail.com.

DYNAMIC DUO Welcome drinks from 7pm – Hoot the Redeemer

Follow all the action at twitter.com/talesofthecocktail

The Hoot ‘N’ Orleans Dynamic Duo with Southern Comfort

For all bar addresses, see p. 60 of the main magazine.

For more details, see below.

1st April: Southern Comfort Doors open 7pm for a Southern Welcome. Dynamic Duo at 9pm – Hoot the Redeemer Southern Comfort and Hoot the Redeemer are bringing the Spirit of New Orleans to Edinburgh. Kicking off Tales of the Cocktail in true Southern style with cocktails, live music and Southern inspired food. Hoot’s own Cara Watson and Evan Wolf of New Orleans, will be teaming up to showcase some epic cocktails for The Hoot ‘N’ Orleans Dynamic Duo.

About Southern Comfort: Southern Comfort is an icon. Created in 1874 it was the result of bartender Martin Wilkes Heron’s desire to smooth out the harsh whiskies of the time. Adding his favourite fruits and spices he named the mixture Cuffs & Buttons. Turns out this was hard to say so he changed it to Southern Comfort and it’s been on the label ever since. But for many people for over 100 years it’s been known simply as “The Grand Old Drink of the South”.

31st March-4th April : Buffalo Trace Throughout the week – Bryant & Mack Buffalo Trace brings the Buffalo Bourbon Empire to Edinburgh for Tales on Tour, making Bryant & Mack Private Detectives its home. Starting Friday 31st, with live music, and finishing on Tuesday 4th, they’ll be bringing an extensive range of whiskey, including the last three vintages of the Antique Collection, and the 2016 Old Rip Van Winkle range, plus plenty more. And if you want to turn your whiskey into a cocktail, there’ll be a range of vintage vermouths dating back to the 1940s. A Thomas Handy Manhattan using 1950’s Punt E Mes? Yes please!

Buffalo Trace will also be holding intimate tasting sessions for the trade each day at 3pm. To sign up and for more information see buffalotrace.co.uk/events

SUNDAY 2nd APRIL

On Sunday 2nd, Jason Coleman, Sazerac Brand Ambassador from New Orleans, will be teaming up with Bryant & Mack’s Ross Bryant to host a Dynamic Duo starting at 9.30pm. Expect bourbon, Scottish creativity and classic New Orleans Style.

About Buffalo Trace: The early American pioneers followed the

paths of roaming buffalo through the wilderness and it was one such trail that led to the banks of the Kentucky River where Buffalo Trace Distillery has been making bourbon whiskey the same way for over 200 years. In tribute to the buffalo and the rugged, independent spirit of the pioneers who followed them, the signature Buffalo Trace Kentucky Straight Bourbon Whiskey was created.

Enjoy the House of Angostura’s signature cocktail the Queens Park Swizzle and try some modern variations including the Amaro Espresso Swizzle and the Wild Thyme Swizzle. They’ll be Swizzled by Swizzlologists Daniyel Jones and Summer Jane Bell, and paired with light snacks for your enjoyment. Find out more about swizzling with Angostura on page 26.

DYNAMIC DUO 9.30pm-11.30pm – Bramble Dynamic Duo with Chivas featuring Dark Horse and Bramble DYNAMIC DUO 10pm-12am – Devil’s Advocate

SPECIAL EVENT

One or None for the Road Dynamic Duo with The London Essence Company

4pm-6pm Ballroom – The Assembly Rooms

With Nick Strangeway and Jack McGarry

COMPLIMENTARY EVENT

Scottish Flavour Makers

DYNAMIC DUO

12pm-5pm East Drawing Room – The Assembly Rooms

SPECIAL EVENT

10.30pm-12.30am – Lucky Liquor

7pm-10pm – The Caves

Tales on Tour Spirited Registration

Welcome Party with William Grant & Sons

Upcycling and the Art of Bar Sustainability Dynamic Duo with Jack Daniel’s

Before heading off to drink in all that Tales of the Cocktail on Tour has to offer, make Spirited Registration your first stop. Here you’ll be able to pick up your tickets and get all the information you need to navigate the next few action-packed days in Edinburgh.

COMPLIMENTARY EVENT 12pm-6pm East Drawing Room – The Assembly Rooms Cocktail Kingdom Pop-Up Shop

DYNAMIC DUO 8pm-10pm – Devil’s Advocate A Showcase of Innovative Irish Spirit Dynamic Duo with Teeling Irish Whiskey With Jack McGarry and the Devil’s Advocate team DYNAMIC DUO

COCKTAIL BREAK

9.30pm-11pm – Bryant & Mack Private Detective Agency

12pm-4pm East Drawing Room – The Assembly Rooms

Bryant & Mack and the case of ‘The Missing Buffalo and the Dynamic Duo’

Welcome Swizzle Bar by the House of Angostura

With Jason Coleman, Sazerac Brand Ambassador (see above box).

COMPLIMENTARY EVENT 9am-6pm – East Drawing Room, The Assembly Rooms

MONDAY 3rd APRIL COCKTAIL BREAK 9am-10.30am – East Drawing Room, The Assembly Rooms Cocktails and Compounds from the auld Scots Cellar, with Drambuie

Cocktail Kingdom Pop-Up Shop SEMINAR

DYNAMIC DUO 10.30pm-12.30am – The Bon Vivant The Connoisseur’s Cocktail Club Dynamic Duo with Martini DYNAMIC DUO 11pm-1am – Bramble Sippin’ on Gin and Juice Dynamic Duo with Bombay Sapphire With Titi and Christophe from Le Calbar, Paris

Presented by Phil Greene with Chris Hannah and Chris McMillian COCKTAIL BREAK 12pm-1.30pm – East Drawing Room, The Assembly Rooms

10.30am-12pm – Ballroom, The Assembly Rooms

Peroni Ambra

Going Back to Your Roots to Find Success

SEMINAR

With Ian McLaren, Ryan Chetiyawardana, Jim Meehan and Craig Harper

1.30pm-3pm – Music Hall, The Assembly Rooms

SEMINAR

#instadram – The Benefits of Drinking Shots

10.30am-12pm – Music Hall, The Assembly Rooms New Orleans: The Cradle of Civilized Drinking

With Simone Caporale

Presented by Max Warner and Addie Chinn with Alex Kratena, Agostino Perrone, Alastair Burgess and Tara Garnell

SEMINAR

SPECIAL EVENT

SPECIAL EVENT

1.30pm-3pm – Ballroom, The Assembly Rooms

7pm-10pm – The Biscuit Factory

11pm-1am – OX184

Edinburgh Gin: Art of the Cocktail

Monkey Shoulder- Lazy Old Fashioned Party

Nutmeg: The Seed That Spiced 1000 Sips Presented by Charlotte Voisey with Jack McGarry, Peter Vestinos and Davide Segat COCKTAIL BAR 3pm-4:30pm – East Drawing Room, The Assembly Rooms Negroni Bar by Luxardo & Italicus Rosolio di Bergamotto

DYNAMIC DUO

DYNAMIC DUO

9pm-11pm – Bramble Brooklyn in Bramble Dynamic Duo with Brooklyn Gin DYNAMIC DUO

With Ian Burrell and Grant Lazenby

World Class presents Legendary Ladies

DYNAMIC DUO

With Lauren Mote and Jennifer LeNechet.

4.30pm-6pm – Music Hall, The Assembly Rooms

DYNAMIC DUO 10pm-12am – Voyage of Buck

Presented by Claire Smith Warner with Zoe Cormier, Iain Griffiths and Jeffrey Kluger

Pickling and Preservation – Scandi style in Scotland Dynamic Duo with Patrón Tequila

SEMINAR

DYNAMIC DUO

4:30pm-6pm – Ballroom, The Assembly Rooms

10.30pm-12.30am – The Bon Vivant

Talking Rot: Rancio, Scotch and Madness With Dave Broom, Ryan Chetiyawardana and special guest Arielle Johnson.

The Rum Revolution Dynamic Duo with Appleton Estate

9.30pm-11.30pm – Devil’s Advocate

SEMINAR

Guilty Pleasure

8.30pm-10.30pm The Last Word Saloon

10:30pm-12:30am – Panda & Sons Lord of the Playlist Dynamic Duo with Bacardi With Cocktail Trading Company, Panda & Sons and Bacardí

Celtic Connections Dynamic Duo with Dewar’s With Jack McGarry

3rd April: Brooklyn Gin 9pm-11pm – Bramble All things Brooklyn come to the award-winning Bramble Bar & Lounge for a Dynamic Duo event spotlighting Brooklyn Gin. Jan Warren from Dutch Kills, New York, pairs up with Bramble’s own Jon Hughes to create killer cocktails followed by old school hip-hop, street art, hot dogs and an exclusive performance from special guest DJ Jazzie B, yes Jazzie B, of Soul II Soul!

TUESDAY 4th APRIL

About Brooklyn Gin: Created in 2010 this award-winning craft spirit is made in New York by Emil Jättne and Joe Santos, who set out to make a high quality, small batch American gin by hand, on their own terms. The company they have built around these principals remains proudly independent and purposefully small. As for the liquid itself, it uses 100% fresh citrus peels and hand-cracked juniper for a gin that’s fresh, complex and flavourful. And while it’s actually good enough to drink straight, it’s the desire of Emil and Joe to enhance the American tradition of the cocktail hour and encourage people to drink better by making the best gin they can.

SEMINAR

SEMINAR

10.30am-12pm Ballroom, The Assembly Rooms

4.30pm-6pm – Ballroom, The Assembly Rooms

Liquid Intelligence

Small Fish in a Big Pond

With Dave Arnold and Don Lee.

Edinburgh is often referred to as the UK’s second cocktail city but what lengths do operators and bartenders have to go to retain that reputation while also attempting to drown out and outshine the noisy cocktail behemoth of London? Understand what it takes to step up, make a mark, punch above your weight and stay true to who you are in an ever increasingly global industry. This panel will be moderated by former Edinburgh bartender and now UK Ambassador for Hendrick’s Gin, Ally Martin.

Cocktails will be served, with the ever Scottish Monkey Shoulder, Drambuie and Hendrick’s. With Edinburgh stalwarts Andy Gemmell, Craig Harper, Stu McCluskey, Mike Aikman; moderated by Ally Martin.

SEMINAR 10.30am-12pm – Music Hall, The Assembly Rooms

COCKTAIL BREAK

Drambusters: Why Scotch Belongs in Cocktails’

9am-10:30am – East Drawing Room, The Assembly Rooms

With Ryan Chetiyawardana, Georgie Bell, Mike Aikman, Tom Walker

Auchentoshan presents ‘A Scotch Breakfast’

COCKTAIL BREAK

COMPLIMENTARY 9am-6pm East Drawing Room, The Assembly Rooms Cocktail Kingdom Pop-Up Shop

12pm-1.30pm – East Drawing Room, The Assembly Rooms Monkey Shoulder Tea Trolley on Tour

SEMINAR

SEMINAR

DYNAMIC DUO

1.30pm-3pm – Ballroom, The Assembly Rooms

1.30pm-3pm – Music Hall, The Assembly Rooms

10pm-12am – Nightcap

Just Swizzle It: The Impact of Trinidad and Tobago’s Native Cocktail

Liquipedia

Nightcap Gets Bitter and Twisted with Campari Dynamic Duo

Presented by Tristan Stephenson with Jake Burger, Matt Pomeroy and Jeffrey Kluger

Jim Wrigley from Bourne & Hollingsworth, London joins Sam McGarry

COMPLIMENTARY EVENT

DYNAMIC DUO

7pm-10pm –The Last Word Saloon

10.30pm-12.30am – Panda & Sons

Trash Tiki

A Piece of Havana Dynamic Duo

Monkey Shoulder Tea Trolley on Tour

With Iain Griffiths and Kelsey Ramage

With Jesse Vida and Iain McPherson

SEMINAR

DYNAMIC DUO

SPECIAL EVENT

9pm-11pm – Devil’s Advocate

11pm-1am – OX184

‘Make Blends Great King Street Again’ Dynamic Duo with Compass Box Whisky

Monkey Shoulder – Konga Shaker Party

DYNAMIC DUO

8.30pm-10.30pm – Bramble

Presented by Daniyel Jones with SummerJane Bell and Martin Cate COCKTAIL BREAK 3pm-4.30pm –East Drawing Room, The Assembly Rooms

4.30pm-6pm – Ballroom, The Assembly Rooms Make your Mark: How to Create a Modern Classic With Jacob Briars, Tom Walker, Naren Young

WEDNESDAY 5th APRIL

9.30pm-11:30 – The Bon Vivant Ryenamic Duo: Kyrö Distillery X The Bon Vivant

DYNAMIC DUO Dynamic Duo with Glenmorangie and Ardbeg featuring Bramble and Blackrock Hosted by Tristan Stephenson (Blackrock and The Whistling Shop) and Jason Scott (Bramble)

SPECIAL EVENT

SPECIAL EVENT

9am-3pm – Voodoo Rooms

4pm-5pm – Devil’s Advocate

Hendrick’s Departure Lounge

Around the world with The Vermouth Collective

After being picked up from you hotel, make your exit from the Scottish capital in fine style by way of innovative therapies, treatments and polite diversions from the good team Hendrick’s. Appointment required. Contact ally.martin@wgrant.com during tales of the cocktail on tour.

ADD ON EVENT Hendrick’s Gin Distillery Open Day An exquisitely odd coach excursion to Hendrick’s Distillery in Ayrshire. Find out more at wgsuk@wgrant.com

SPECIAL EVENT

DYNAMIC DUO

3pm-4pm – Devil’s Advocate

10.30pm-12.30am – Bramble

Around the world with The Vermouth Collective

Across the Irish Sea: Dead Rabbit x Bramble Jillian Vose from the Dead Rabbit selects Ardbeg and Glenmorangie.

THURSDAY 6th APRIL

SPECIAL EVENT

ADD ON

9am-3pm Voodoo Rooms

10am

Hendrick’s Departure Lounge

Irish Exit with Tullamore D.E.W.

The Hendrick’s Air Departure Lounge, open on Wednesday & Thursday (by appointment only, naturally)

Getting Around

Perfectly proportioned for walking from one side of the city to the other, Edinburgh is the ideal place to explore by foot. The city is split into two by Princes Street Gardens: to the north, the Old Town’s cobbled streets, lanes and closes will keep you exploring for hours; to the south, the New Town’s more modern feel is a cool, fun area to be. There are so many parts of the city to seek out; Leith, by the water, is up and coming, Stockbridge has a village feel within the city, and the West End is full of little treasures. No matter where you go, the hospitality scene is extremely close knit, so the guys and girls will always happily give you advice, whether it be to the closest bar or their personal favourite place for a tipple, or where to grab a great bite to eat. We love suggestions from the pros, a great way to discover new places! By Sian Buchan

THINGS TO DO IN EDINBURGH Where to stock up on your whisky Edinburgh happily embraces Scotland’s national drink, with whisky to be found in everything from the tourist-shop fudge to the city’s best bars. And there are a few places where you can pick up some excellent bottles to add to your collection.

Royal Mile Whiskies 379 High Street, EH1 1PW. royalmilewhiskies.com Situated on the famous Royal Mile, RMW has been open for more than 25 years and has cemented itself as one of the best whisky shops in the world. You can find a huge range of whisky here, including many ‘old and rare’ bottles.

Cadenhead’s Whisky Shop and Tasting Room 172 Canongate, Royal Mile, EH8 8BN. wmcadenhead.com

particular casks from distilleries to tempt you with weird and wonderful ages and percentages that you just won’t find elsewhere.

WHISKI Rooms 4-7 North Bank Street, EH1 2LP. whiskirooms.co.uk WHISKI Rooms is a shop, bar and restaurant between The Royal Mile and Princes Street, on North Bank Street. It’s a great choice if you’d like to try a whisky or two before buying your bottle; sample at your leisure then slip through the door on the left of the bar to make your purchase in the shop.

If you’d like to go to a couple of whisky bars (all in the name of research of course) before deciding which bottle to take home, we suggest:

Get something really different for your collection from Scotland’s oldest independent bottlers. Cadenhead pick

Usquabae 2-4 Hope Street, EH2 4DB. usquaebae.co.uk Found on the very west end of Princes Street, under Ryan’s Bar, this basement full of whisky is crammed with knowledgeable staff, tasty food pairings and whisky flights!

The Black Cat 168 Rose Street, EH2 4BA. theblackcatbar.com The Cat can be found on Rose Street. It’s a small bar seating around 40 people, but their whisky range is huge. They also keep their ‘bible’ updated so you can browse the selection without feeling overwhelmed at the bar.

‘Scotch’ at the Balmoral: A beautiful room in one of Edinburgh’s most iconic buildings. Grab a sofa and look through the bar’s ‘cage’ full of whisky, or speak to the lovely bar staff for help finding the whisky that best suits your taste.

Best place for haggis, neeps and tatties Haggis, neeps (turnips) and tatties (potatoes) is the national dish of Scotland. If you’re not sure what haggis is made from, perhaps you’d rather not know; but trust us when we say it can be delicious! Around Edinburgh you’ll find haggis served in bon bons as starters, as a topping on a pizza or even in pakoras or spring rolls from the local take-away. As a full meal though, our favourite places to try haggis, neeps and tatties are:

Mum’s does exactly what it says on the tin; food like your mother would have made (if your mother was a Scottish woman insistent on feeding you up). Prices here are very reasonable: being up beside the university, they know their audience.

Perfect for an easy, hangover lunch.

Mum’s Great Comfort Food

Built in the 17th Century, The Doric is one of the oldest pubs in Edinburgh. It’s also positioned right next to Waverley train station, making it the ideal location

4a Forrest Road, EH1 2QN. monstermashcafe.co.uk

The Doric 15-16 Market Street, EH1 1DE. the-doric.com

for a pre or post train meal. Served with a whisky gravy rather than a creamy sauce, they suggest trying it with a beer aged in whisky casks. A real Scottish treat.

Arcade – Haggis and Whisky House 48 Cockburn Street, EH1 1PB. arcadepub.co.uk With a name like this, Arcade had to be on our list! Served in layers, a vegetarian option is also available, but if you like meat, the addition of bacon is a taste sensation.

OFFICIAL MEDIA PARTNER: TALES OF THE COCKTAIL ON TOUR EDINBURGH