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Bartender Erik Carlson stel Bridgetown Rum bekend

Bartender Erik Carlson stel Bridgetown Rum bekend



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Hierdie Dinsdag, 10 Junie, surf op om Bastille. Die agterste kroeg kom in die Tiki -groef om Bridgetown Rum, die nuwe samespel tussen kroegman Erik Carlson en Portland's House Spirits, bekend te stel. Geniet geroosterde vark op die patio, deuntjies deur The Verb en cocktails geskud deur Erik en sy vriend, House Spirits se handelsmerkambassadeur, Brooke Arthur.

Een van Seattle se Erik Carlson, die eerbiedwaardigste mixoloë, is bekend vir sy innoverende, gebalanseerde cocktails. Ek het Erik ingehaal om te gesels oor kroeg, drank en sy nuwe rum; hy het ons selfs 'n ponsresep gegee om ons in die Polinesiese gees te plaas!

Hoe het jy begin?

Op 21 verhuis ek van Seattle na San Francisco, waar ek 'n kosloper/busseun was. Ek was gretig om 'n nuwe begin te maak, en ek het 'n werk gekry by Scala's Bistro in die beroemde Sir Francis Drake Hotel. Ek was beman deur vermaaklike ou skoolkinders, soos Tony Abou-Ganim, koel dinge met cocktails, en ek was verslaaf.

Vertel my van u huidige optrede:

Ek is die kroegbestuurder by Klipbrander en Bastille. Soos die hotelle waar ek in SF gewerk het (Clift, Sir Francis Drake), het Stoneburner 'n klassieke, koel atmosfeer; alhoewel die plek redelik nuut is, voel dit binne -in tydloos. U vind my 3-4 nagte per week agter die kroeg, dikwels Woensdag-Vrydag.

Watter drankies meng jy daar?

Voedselvriendelike cocktails wat gekombineer word met sjef Jason se heerlike kookkuns. My drankies is skoon, smaakvol en toeganklik, nie kieskeurig nie. Soos die sjef, maak ek gebruik van die Ballard -boeremark reg voor ons deur. Ek hou 3 seisoenale struike aan die draai op die spyskaart.

Wat is jou gunsteling deel van kroegkuns?

Die verhoudings: met kliënte, mede -kroegmanne, sjefs, die gemeenskap en distilleerders. Toe ek terugkeer na Seattle om oop te maak Moshi moshi 5 jaar gelede was my eerste week gevul met plaaslike kroegmanne wat my kom verwelkom en besoek het. Die ondersteuning was opwindend en wonderlik.

Watter plaaslike distilleerders gebruik jy?

Gepraat van verhoudings, ek is mal daaroor Big Gin's Barrel Aged Gin 'n klein-jenewer-gin wat deur my voormalige mede-werkers, Ben & Holly, geskep is. ek hou ook van Oola's bourbon
en Klankgeeste wit crème de cacao.

Vertel my van Bridgetown Rum
Dit is 'n perfekte meng -rum met note van melasse, vanielje en speserye. Die naam verwys na die hoofstad van Barbados en die brûe tussen Portland en Seattle en Brooke en ek, twee kroegvriende. Ek hou van die woordspel wat gepaard gaan met die noem van drankies. Dit gebeur gewoonlik die nag, er, oggend voordat 'n spyskaart oopgemaak word tydens 'n 3 -uurige Wikipedia -binge.

Breek die ponsbak uit vir u somerbraai. Hier is 'n resep vir Erik's Roman Punch:

Romeinse pons

1 oz House Spirits Bridgetown -rum
.75 oz Landy VS Cognac
0,75 oz greengrys tee
.75 oz vars uitgedrukte suurlemoensap
.5 oz Small Hand Foods framboosgomstroop http://smallhandfoods.com/store/index.php/raspberry-gum-syrup
.25 oz Pierre Ferrand Curaçao
1 lepel Batavia -arak

Meet die bestanddele in die mengbak, voeg ys by, skud vir 10 sekondes en druk dit in 'n verkoelde cocktailglas.
-Versier met vars gerasperde neutmuskaat


5 klassieke Rum -skemerkelkies herontdek

In plaas van om terug te kyk, kyk kroegmanne uit, neem tradisionele resepte en maak hulle eie. Vir die somer is rum die ideale manier om ou drankies nuwe lewe te blaas. Grog, die Franse 75, die Daiquiri, die Swizzle en die Daisy. Almal hier in helder, ryk, nuwe vorm.

Menottis Cold Coffee Grog


Savoy begin cocktails wat geïnspireer is deur die Britse Eilande

'N Gedeelte van die nuwe Cocktail -spyskaart Coast to Coast is geïnspireer deur Sherwood Forest

Die Coast to Coast -spyskaart, wat deur die Amerikaanse kroegbestuurder Declan McGurk en hoof kroegman Erik Lorincz geskep is, begin hierdie maand en neem gaste op reis van Kent na Castle Rock.

Elke cocktail op die spyskaart word gemaak met bestanddele wat op die Britse platteland verbou word en is geïnspireer deur Britse folklore en die ryk geskiedenis van die Verenigde Koninkryk.

'Die sent het gedaal terwyl ek en Erik besig was om te kyk wat ons met die nuwe spyskaart wou bereik.

"Ons het besluit dat die fokus op die tafel moet lê, om te sien hoe ons die gaservaring kan verbeter, en hieruit is 'n reis na karakter en inhoud gebore," het McGurk gesê.

/> Die spyskaart put ook inspirasie uit die platteland van Kent

Die avontuur begin met 'n kwartet skemerkelkies wat geïnspireer is op die platteland van Kent, genaamd "die tuin van Engeland", wat gemaak word met bestanddele wat in die provinsie groei, soos cobnuts, haselneute, hoep en appels.

Onder hulle is die Oast House Fizz, sy hoed na die oasehuise wat rondom Kent gevind is, wat tradisioneel gebruik is om hop te droog.

Die sprankelende skemerkelkie kombineer gin, Cocchi Rosa, pynappelsiroop, suurlemoensap, hop- en kruietinktuur, sodawater en eierwit.

Dan kom vier Art Deco -cocktails geïnspireer deur die Savoy se Art Deco -dekor en die geboorte van die cocktailkultuur in die American Bar. Elke skemerkelkie word klassiek en stewig bedien in 'n verlengde koepee op 'n silwer skinkbord.

Die Sapphire Jubilee Fizz is gebaseer op die Art Deco -fontein wat die ingang van die hotel mooi maak, en jenewer, pineau des Charentes, violet likeur en Champagne meng.

Die spyskaart waag dit dan diep in Sherwood Forest via Die Shire -skemerkelkie, wat die geskiedenis van die bos as 'n koninklike jaglokaal naspeur. Die pittige cocktail trou met Chivas Regal 18 Year Old, gebraaide sonneblomheuning en cider.

Die voorlaaste stop op die toer saal in die Pennines, bekend as die ruggraat van Engeland, en drink soos Die draaiende Jenny, wat in 1764 deur James Hargreaves uitgevind is en 'n sleutelrol gespeel het in die industriële revolusie.

Die cocktail bevat gin, Cocchi American, pear eau de vie, yierba maté, sitroensuur en bessiestroop.

Die reis eindig by Castle Rock, die tuiste van die kasteel van Edinburgh. Een van die kwartette met Scotch-lace-slukkies in hierdie afdeling is die Arthur se sitplek, geïnspireer deur die berg op die plek van 'n uitgestorwe vulkaan 'n kilometer oos van die middestad van Edinburgh.

Die versterkingsdrankie meng 16 -jarige moutwisky, wilde kamperfoelie, Cocchi Rosa -wyn, heuningwater, framboosasyn en bloesem.

Klik deur vir 'n galery met beelde en resepte van cocktails uit elk van die vyf afdelings van die nuwe spyskaart.

Die Coast to Coast -spyskaart is nou beskikbaar by The American Bar in The Savoy. Die skemerkelkies wissel tussen £ 18-50, maar die meerderheid kos £ 20.


Bartender Erik Carlson stel Bridgetown Rum bekend - Resepte

Teardrop Lounge - Portland, OR

Foto's met vergunning van Teardrop Lounge

Resep deur Daniel Shoemaker, Teardrop Lounge in Portland, OR

1) Roer bestanddele oor ys.

2) Syg in 'n verkoelde skemerkelkie.

Ons gooi elke Augustus Lapin -kersies van Hood River af om brandewyn -kersies vir die jaar te huisves. Daarna steek ons ​​al die putte vir 2 maande in GNS toe, en voeg by die einde bitterheidsmiddels (dropwortel, paardebloemwortel, Chinese Angelica, quassia, gentiaan) sowel as gekarameliseerde suiker by.

Tawny port, 'n bietjie suiker, speserye (steranys, naeltjie, allspice, kaneel) verminder met 1/2.

Net hoe dit klink. Ek het wit truffels van Oregon (baie geurig, maar delikaat) in rogwisky vier keer in twee jaar gegooi om genoeg van die truffelnoot te haal. 'N Ton speserye, bas en kruie en daarna 6 maande lank in Oregon-eikehout verouder.

Resep deur Daniel Shoemaker, Teardrop Lounge in Portland, OR

Glas: Orkaan / Tall Collins

Versier: pynappel / bloedoranje vlag

- 1,5 oz Bulleit Rogge Whiskey

- 0,75 oz bloed lemoensap

- 0,5 oz Bonal Gentiane-Quina Aperitief

- 1 teelepel geel Chartreuse

1) Bou 'n orkaan- of lang collinsglas in.

2) Voeg fyngedrukte ys by, roer deur.

3) Top met 1.5 oz Tepache, swaai weer.

4) Versier met 'n pynappel / bloed oranje vlag.

'N Tradisionele Mexikaanse resep, 'n natuurlik gegiste pynappeldrank. Plaas heel pynappel (skil en alles) in 'n nie-reaktiewe glashouer met piloncillo (Mexikaanse bruinsuikerblokkies), canela (Mexikaanse kaneelstokkies), steranys, heel naeltjie en bedek die hele mengsel met water. Laat 48 uur by kamertemperatuur sit, sif en bottel in brouersbottels. Laat nog 12 tot 20 uur gis.

Resep deur Daniel Shoemaker, Teardrop Lounge in Portland, OR

- 2 oz Old Weller 107 Bourbon Whiskey

- 0.75 oz Bloedoranje Struik (b)

- 0.5 oz Pedro Ximénez Sherry

- 10 druppels Costus Root Bitters

1) Roer bestanddele oor ys.

2) Syg in 'n verkoelde skemerkelkie.

'N Baster tussen die meer moderne, Martinique -produk en die vrugtebewaringstegniek van ons koloniale voorvaders. Bloedlemoensap / -skil, verminder met balsamiese asyn en speserye (sasparilla en malvalekkers, szechuan -peperkorrels, groen kardomom). Daarna vir 1 maand met hoë weerstandbiedende rum gemarineer, 10 minute lank in nuwe Franse eikehout.

'N Baie funky wortel, met aromatiese note van Kersfees in Julie. As u te lank op die rak sit, lyk dit meer soos vuil sokkies. Maar 'n spesiale diep funky spesery in die drankie as dit reg is.


Die verlore Pimm -bekers

Sonder Pimm se nommer 1 sou daar geen Pimm's Cup wees nie. Of, in elk geval, 'n ander hoeveelheid drankies wat op die rooibruin-likeur gebaseer is. Dikwels verkort tot net 'n Pimm ’s, en#8221 kan dit 'n skok wees om te verneem dat die alomteenwoordige nr. 1 nie alleen staan ​​nie, dat aanwysing nie net 'n formaliteit of aanspraak op eerbetoon is nie: daarin word wakker, Pimm ’s Cup nr. 2 tot en met 5 het rustig gekom en gegaan.

Pimm ’s is geskep deur James Pimm, 'n Londense visverkoper wat in die 1840's 'n ketting gewilde oesterhuise gestig het, die Pimm's Oyster Warehouse. Die nommer 1-beker is oorspronklik ontwerp om op die perseel in tinte te verkoop-deel van 'n poging om uit die ander oesterhuise in Londen uit te staan. In 1865 is die eerste bottel Pimm se nommer 1 verkoop vir slegs drie sjielings.

Wat presies in die bottel is, word naby die baadjie gehou. Die Pimm se resep is vermoedelik slegs ses mense bekend. Wat egter beter bekend is, is dat die oorspronklike nommer 1 gebaseer was op gin (en steeds is) en, soos met baie ander kruielikeurs, bedoel was om as 'n tonikum te dien om vertering te bevorder. Vir hierdie doel is dit gevoer met 'n mengsel van vrugteskille, kruie en ander plantmiddels, insluitend kinien.

In 1870 het die entrepreneur sir Horatio David Davies (en later, burgemeester van Londen van 1897 tot 1898) die restaurante van Pimm gekoop en Pimm's begin verkoop, en dit in die Verenigde Koninkryk en die koloniale voorposte van die Britse Ryk verkoop. Een van die eerste uitvoer is na die Galle Face Hotel in Colombo, Ceylon (Sri Lanka). Dit is in 1898 na die Nyl gestuur na magte in die Soedan, en is ook tot in die suide na Kaapstad uitgevoer. Onder sy toesig het Pimm's in 1906 'n beperkte maatskappy geword, asook 'n geregistreerde handelsmerk in 1912.

Teen daardie tyd was die handelsmerk wêreldbekend, en Davies het 'n geleentheid gesien om die produkreeks uit te brei. Die 1930's het Pimm's nr. 2. beker, gemaak met Scotch, en nr. 3 beker, gemaak met brandewyn, gebring. In 1935 is 'n rum-gebaseerde nr. 4-beker bekendgestel as 'n wintervriendelike alternatief vir Pimm se nommer 1, wat reeds as 'n somer-skare geniet is. (Dit is bekendgestel met die advertensie “ Winter bring sy eie plesier. ” Waar Scotch en brandewyn presies in hierdie seisoenale balans gespeel het, is onduidelik.) Intussen is die nr. 5 beker, gebou op rog, in Kanada bekendgestel . Toe die verkope vinnig toeneem na die Tweede Wêreldoorlog, het Pimm's die nr. 5 -beker na die Verenigde Koninkryk gebring en die nommer 6 -beker bekendgestel, met wodka in die hoofrol.

So, wat het met al hierdie Pimm's Cups gebeur?

In 1969 het Diageo (destyds bekend as die Distillers Company Ltd.) die lyn gekoop en in 1970 die nr. 2 tot en met 5 gestaak. Niemand, selfs nie die Diageo -argivaris Alia Campbell nie, ken blykbaar die rede agter die besluit. Dit is egter opmerklik dat die sewentigerjare die bloeitydperk van 'disco -drankies' was, toe vodka begin klim en bruin drankies aan die afneem was. Natuurlik, in Engeland, was gin die inheemse gees van die land, wat dit 'n goeie idee maak om nommer 1 te behou.

Sedertdien het twee van die verlore Pimm ’s bekers teruggekeer, ten minste in die Verenigde Koninkryk. In 2004, in die eerste handelsmerkuitbreiding in dekades, is nr. 4 en nr. 6 weer onder nuwe name bekendgestel: onderskeidelik "Winterbeker" en "Vodka-beker". Laasgenoemde is weer in 2014 uit produksie gehaal, net om 'n jaar later vinnig weer in te stel.

"Ons neem terugvoer van verbruikers ter harte, en ons is oorweldig deur die uitstorting van ondersteuning vir Pimm se nr. 6 Vodka -beker," het Joanna Segesser, destyds Pimm se senior handelsmerkbestuurder, destyds in 'n persverklaring gesê. Dit het teruggekeer as 'Vodka Cup' en word steeds in beperkte hoeveelhede vervaardig.

Nie almal is bereid om die res van die ontbrekende getalle te laat gaan nie. Vintage bottels verskyn nog steeds af en toe op hoëgehaltegeeste-veilings of in die versamelings van skaars stowwerige jagters. In 2015, by die American Bar in Londen in The Savoy Hotel, het die voormalige kroegman Erik Lorincz vintage Pimm -bottels aangeskaf en 'n spyskaart Pimm ’s Cup -cocktails bedien totdat die bottels opgedroog het. (Vermoedelik het 'n ander voormalige kroegman daar probeer om die geurprofiele van die verlore Pimm's Cups te herformuleer met behulp van moderne bestanddele, maar daar is geen woord oor waarheen die resepte gegaan het nie.)

Vir ander, selfs toegewyde aanhangers van die bottel nr. 1, is daar 'n gevoel dat die terugbring van hierdie uitgestorwe produkte nie noodwendig 'n waargenome gaping op die rugstang sou vul nie. By die Maison Premiere in Brooklyn ’s, byvoorbeeld, het kroegdirekteur William Elliott dit reggekry om Pimm se nommer 1 in 'n verbysterende aantal Pimm's Cup -variasies te verwerk - altesaam 32 - maar wat hy daarvan hou, naamlik die lae bewys en speelvermoë. goed met ander bestanddele, is dit dalk nie waar vir ander uitdrukkings nie. 'Die prettige ding van Pimm's is om dit aan te trek,' sê hy, 'dit is net 'n goeie, buigsame basis om met 'n ander gees en 'n paar wysigers aan te trek.'

Dus, met die steeds groter wordende reeks bottels en drankkombinasies daar buite, is daar regtig 'n behoefte om die verlore Pimm-bottels terug te bring?

“Behalwe die historiese opstanding nuuskierigheid? Nee, ”sê Elliott. 'Maar tog, ek sal dit graag wil sien.'


DIE BESTE 20 PLEKKE IN DIE WORRELD OM GIN TE GENIET

Geïnspireer deur die groot hoeveelheid gin -feeste en handelsmerke wat tans bekendgestel word, kies ons die beste kroeë ter wêreld om die fantastiese wit gees te proe. Hier beveel die organiseerder van World Gin Day, die bekende deskundige Gin Monkey (ook bekend as Emma Stokes) aan, waar u die nederige jenewerbessie en die wonderlike gin- en gin -cocktails wat daarmee gemaak word, behoorlik kan vier.

Die Savoy Cocktail Book, geskryf deur Savoy Head Bartender Harry Craddock in 1930, bevat meer gin -cocktails as enige ander gees. Een van Craddock se bekendste skeppings daar is die White Lady - gin met lemoenlikeur, suurlemoensap, suikerstroop en eierwit. Waar is dit beter om een ​​hiervan te probeer as in die balk wat dit geskep is? Die huidige hoofbarman Erik Lorincz het die White Lady opgedateer met 'n moderne klassieke van sy eie - Ou Tom met selderybitter, vars basiliekruid, suurlemoensap, suikerstroop en eierwit vir wat hy die Green Park noem. Of kies 'n klassieke Martini - een van die beste in die stad.

Daar is 'n ongelooflike ginversameling in hierdie art deco -lokaal, een van die mooiste kroeë wat u ooit sal teëkom. As u instap, word u gekonfronteer met 'n kamer van 25 meter hoog, waar die agterste balk 'n toring is wat tot by die plafon strek-en dit is vol jenewer. Hoofbarman Roman Foltán, voorheen van die Artesian -kroeg in Londen, meng hul weergawe van die Martini - gin, vermouth, lemoenbitter, sjampanje -asyn en pomelo. Boonop is daar 'n Master of Gin, Jason Williams, wat hul ginversameling kan opspoor en saamstel. Hy doen sy werk goed - want dit is 800 bottels, en tel.

Die gepaste naam Bathtub Gin in New York het 'n rolbad net langs die kroeg, saam met plaaslike gins en 'n reeks 'Daisies, Fizzes and Revivers' - gewild in die 1930's. Een hiervan, hul Ivory Key, is 'n wonderlike mengsel - met gin, curaçao likeur, jenewerstroop, orgeat, gemmer, suurlemoen, room, laventelbitter en kruisement, alles geskud en dan geroer. Dit word bedien onder die klassieke blikdak met lae beligting en bankette, en dit is 'n plek met 'n wonderlike atmosfeer en wonderlike vindingryke kroegkuns.

Omdat Spanje die grootste jenewermark ter wêreld het, is dit nie verbasend dat daar twee gin -plekke op hierdie lys vir Barcelona is nie. Bobby Gin, onder leiding van die kroegman Alberto Pizarro, het 'n lys van ongeveer 200 soorte, af en toe 'n enkele bottel wat van vriende en stamgaste gebring word nadat hulle gereis het. Hulle het ook hul eie Modernessia -gin, gemaak met 'n plaaslike distilleerder, en was 'n pionier in 'n drankstyl wat hulle die GinFonk noem, met botaniese en sitrusgeure bygevoeg - die Tanqueray Ten -weergawe meng met agave -nektar, mandaryn kamille en kafferkalk.

Bramble is vernoem na die beroemde cocktail van wyle Dick Bradsell - gin met suurlemoensap, suikerstroop en crème de mure - 'n cocktailinstelling op die kroegtoneel in Edinburgh. Seisoenale bessies, tuisgemaakte mango- en kaneellikeur, pruim- en roosmarynstroop word aangebied - Bramble bied uitstekende vrugte sowel as met jenewer. Probeer hul nuwe Braeamble gin -likeur, gemaak deur die eienaars in samewerking met die gin -kenner Craig Harper en die Amerikaanse kroegman/kroegeienaar Jeffrey Morgenthaler.

Gedurende die 18de eeu 'Gin Craze' het byna elke Londense straat 'n gin -distilleerdery of gin -winkel gehad, maar alle goeie rage moet tot 'n einde kom en min distilleerderye het oorleef. Meer belangstelling in die gees het egter mense soos die City of London Distillery, wat in 2012 geopen is, aangemoedig - en dit is 'n ware bewys van herlewing. U kan een van die vyf gins wat hulle tuis produseer, geniet, onder die foto's waar dit gemaak is-dit bevat twee weergawes van die klassieke London Dry-styl, sowel as sloei-gin, en die gunsteling tipe gin uit die 18de eeuse tye, Ou Tom. Ou Tom staan ​​bekend as die ontbrekende skakel tussen die voorloper of gin, Dutch Genever, en die huidige London Dry -styl (dit is droër as Genever, maar soeter as London Dry). Daar is ook baie klassieke gins by die City of London Distillery, en u kan u eie bottel met u eie resep distilleer om weg te neem met behulp van 'n miniatuur alembiese foto as deel van die Gin Lab -sessies.

Dry Martini is 'n deurgangsrit vir enige gin-fan, wat in 1978 geopen is en sy donker hout en gemaklike bankette lewer die outydse hotelbar-ervaring wat lank gewaardeer is. Javier de las Muelas besit dit nou as deel van sy groot groep kroeë, met Pedro Carbodell wat toesig hou oor die bedrywighede, en dit is die enigste plek ter wêreld wat u 'n klassieke Dry Martini moet bestel - hulle het sedert die begin 'n miljoen daarvan gemaak . U kan ook meer moderne skeppings, soos G & ampT -jellie, proe, en daar is 'n 'Akademie' waar hulle personeel oplei.

Vernoem na die oorspronklike Melbourne Gin Palace, wat in 1870 gesluit het, het Gin Palace weer verskyn in die 1990's, lank voor die huidige gin -herlewing. Dit is 'n gesellige plek met 'n tikkie kitsch met 'n bad in die hoek vol kussings - met verwysing na die 'badkuip' van jare gelede. Daar word ook gefokus op Australiese produkte, met plaaslike distilleerders en bestanddele. Boonop is die versierings iets anders. Probeer hul outydse, saam met tuisgemaakte heuningvreugde (cornflake koek) aan die kant.

Met die grootste ginversameling in Londen, is die Holborn Dining Rooms 'n moet-besoek as u hierdie wonderlike gees wil verken. Met meer as 400 gins - meer as 100 gedistilleer in die Verenigde Koninkryk - en 30 tonika, kan ginliefhebbers meer as 14 000 moontlike kombinasies geniet - en dit is nog voordat u by die cocktails kom! Dit alles, bedien by 'n koperstaaf en gehuisves in 'n pragtige gebou met 'n wonderlike restaurant om op te laai. Dit word bestuur deur 'n span, waaronder Julien Foussadier, voorheen by die spysenieringsonderneming Searcys, en in besit van die hotelmaatskappy Rosewood Hotels & amp Resorts.

Merchant House is die tuiste van een van die grootste versamelings van gin en rum ter wêreld-maar maak seker dat u die regte een kry, want daar is twee takke en die gin en rum-gefokusde lokaal is op die Bow Lane in Londen, in 'n kelder ligging. Geïnspireer deur die geskiedenis van die Britse Ryk waar skepe rantsoene van jenewer en rum aan boord sou hou, vier hierdie kroeg die twee langs mekaar. Die skemerkelkieslys is pragtig saamgestel met handgetekende illustrasies en gaste kan kies uit vyf verskillende style Martini, volgens smaak. Nr. 4 is byvoorbeeld perfek as jy van gladde, drop en fluweel note hou. Elke cocktail is vernoem na 'n historiese gebeurtenis of beroemde naam uit die Empire -verlede - Black as Hell is 'n ode aan die gewildheid van koffie in die 18de eeu, met Old Tom Gin, stout, koffie, amaro en bitter.

Pegu Club - New York +1 212-473-7348

Dit is vernoem na die klassieke skemerkelkie wat afkomstig is van 'n Britse offisierklub naby die Golf van Martaban, in Birma, en dit is 'n kroeg wat bo -aan sy spel is. Met sy infusies, tinkture en stroop, sowel as hul eie gemmerbier, loop Audrey Saunders voorop-hy het moderne klassiekers soos die Earl Grey MarTEAni geskep met jenewer van Earl Grey, suurlemoensap, suikerstroop en eierwit, en die Gin- Gin Mule met gin, lemmetjie, suikerstroop, vars gemmer, kruisement en gemmerbier. Geniet dit en meer, insluitend 'n paar uitstekende weergawes van die klassieke.

Geleë in 'n pragtige ou klipgebou net langs Greystraat in die middel van die stad, het Please to Meet You - of PTMY soos hulle dit graag wil he - ongeveer 100 handelsmerke, met gedraaide gaste, insluitend dié wat plaaslik vervaardig word, en Genever en Ou Tom -style. Hul cocktail -spyskaart bring klassieke by vernuwende huisskeppings soos die Mary Phillips, 'n mengsel van Edinburgh Gin, appelkoosbrandewyn, Edinburgh Raspberry Gin, vars pomelosap en gommestroop tot 'n uitstekende resultaat. PTMY produseer ook proe -spyskaarte langs die kombuis, met klassieke gin -geure, soos sitrus, jenewer en tee.

Gin Bar of the Year 2016 by die Australiese Bartender tydskrif toekennings het gegaan aan The Barber Shop - en met goeie rede. Met 'n uitgebreide reeks van meer as 350 gins, insluitend 'n indrukwekkende aantal Genevers, is die kroeg verkry deur die skeerdeur van The Barber Shop, ietwat weggesteek aan die agterkant. Die skemerkelkieslys is slim ingerig op 'n geuras van 'soet', vrugtig 'en' suur ', en u kan hul Martini Project -formule probeer, waar gaste die stappe kry om die perfekte Martini te skep. Eienaar Mike Enright het ook pas 'n reeks mansversorgingsprodukte bekendgestel wat gemaak is met jenewerplante - maar probeer dit nie drink nie!

The Gin Club, aan die voorpunt van die G & ampT-toneel in Spanje, is 'n glansryke voorbeeld van die neiging. Daar is 'n 50/50 verhouding van gin tot tonikum en vars sitrusversiering. Gaan deur die restaurant Mercado de la Reina om by die kroeg uit te kom - u vind ook 'n terras vir lang somersaande waar u kan sit met 'n lang Copa de Balón -glas in Spaanse styl.

The Canary Gin Bar in Bath, wat oor twee verdiepings versprei is, het 'n hoofkroeg op die grondvloer en 'n spesialis Martini -kroeg wat wegkruip waar kroegman Tom Pople sy towerkuns beoefen. Hulle bedryf ook 'n distilleerdery waarna u kan rondkyk, of meng u eie resep uit 'n reeks klaargemaakte distillate. Op World Gin Day verlede jaar het hulle 'n hele pad gesluit: dit is wat jy 'n liefde vir gin noem! En u moet ook 'n stukkie van hul proe -aantekeninge kry. Die Avant Garden-skemerkel word beskryf as: "Gin besoek Les Deux Garçons, die beroemde kroeg van The Coeur Mirabeau ('n breë boulevard met dubbele rye platanen, by Aix-en-Provence)."

Een van die beste kroeë ter wêreld, The Clumsies spesialiseer nie in enige gees nie, maar hul kroegmanne vervaardig uitsonderlike gin -cocktails, soos die Ramos Gin Fizz genaamd The Shaker Boys. Dit kom saam met London Dry Gin, pekanneutroom en sider. Maar in plaas van koolzuur, word bakgis in 'n oop vat by die drank gevoeg en na 4-6 dae is dit gereed om te drink. Hulle voeg dan agavesiroop, calvados, kruie, water en klapperolie by. Voordat dit bedien word, kry die fluit 'n kwas Earl Grey -tee. U wil net vir hierdie drankie besoek, maar hul tuisgemaakte Old Tom Gin is ook die moeite werd om te proe, net soos 'n weergawe van die Aviation, Catch Me If You Can. Daar is 'n uiters eksperimentele mengsel op hierdie webwerf in die middestad.

Aan die voorkant van Cafe Natasha's, 'n Persies-geïnspireerde restaurant in St Louis, vind u The Gin Room. Met meer as 100 gins in hul versameling (insluitend weergawes van vate) en 'n wonderlike stel kroegmanne-Jen, Savannah en Bobby-sal u sekerlik tot bekering kom. Distillers leer meesterklasse oor versorgende plantmiddels en daar is voortdurend geureksperimente-bruinsuiker salie, acai en tonikum met appelgeur. Dit is 'n plek met 'n groot passie vir gin, en kwaliteit cocktails om by te pas.

Hierdie weggesteekte kroeg in die sentrale distrik van Hong Kong is een van die beste in Asië. 'N Agt-sitplek-plek met slegs besprekings het 'n driegang-spyskaart-en skemerkelkies is die sterre van die vertoning, bedien met geregte aan die kant. Die skemerkelkies verander voortdurend en is wonderlik eksperimenteel, van 'n huis-toegediende beet gin in 'n beet negroni, tot 'n mengsel van gin, sneeu ertjies, groen Chartreuse, appelsap, dragon, suurlemoensap, ertjiespruite en eierwit in wat hulle ' Ek het 'n Poddington -ertjie genoem. Beslis een om te verken.

Whitechapel - San Francisco

Whitechapel in San Francisco is stewig in die Londense gin -erfeniskamp, ​​met 'n webwerf vol donker stegies en ou lettertipes - en 'n spyskaart wat verwys na die distrik Oos -Londen waarvandaan dit sy naam kry. Daarom het Whitechapel sy eie Victoriaanse droë gin, wat in hul skemerkelkies gebruik word, en hulle bedien porsies met jenewer as jy deel is van 'n groter partytjie. Een skemerkelkie wat opval, is die Queen Mother, 'n kombinasie van gin, Dubonnet, gemmerlikeur en suurlemoen-seldery. Dit word 'n plek wat u moet besoek, bestuur deur die kroegman Alex Smith (voorheen van Novela, Gitane en Gather) en Martin Cate van Smuggler's Cove, asook die entrepreneur John Park.

Hierdie restaurant en kroeg naby die Meadows -omgewing huisves 'n epiese versameling gin, insluitend een van die grootste reekse uit Skotland. Met 'n knipoog na mout whisky, het die personeel selfs 'n 'Gin Map' van Skotse distilleerders saamgestel. Daar is geurnotas oor die belangrikste tonikum -handelsmerke op die spyskaart, en 'n lys garnering verdeel in 'sitrus en vrugtige', 'kruie en hartige' en 'avontuurlustige'. Daar is baie gedink oor die 56 Noord -opset, en hulle het ook 'n meesterklasreeks om u te help om dieper te kyk na goeie gin.


Die wêreld se 50 beste kroeë 2019: die lys op foto's

Na die bekendmaking van die 51-100-lys vir 2019, is die 11de uitgawe van The World's 50 Best Bars onthul tydens 'n prysuitdeling in die Roundhouse van Londen op 3 Oktober 2019, voor die planeet se voorste kroegmanne, VIP's in die bedryf en media. Met 15 nuwe inskrywings en twee herinskrywings, asook kroeë uit 22 lande van Japan tot Argentinië, bied die lys die uiteindelike emmerlys vir die kieskeurige drinker.

Ontdek watter kroeg die titel van die wêreld se beste kroeg in 2019 verdien het, geborg deur Perrier, verken al die kroeë in die lys in 50 cocktailfoto's en klik deur om die volledige profiele op die 50 beste kroeë se webwerf te lees.

Die maat van 'n kroeg is die ervaring van sy kliënte - in gasvryheid, drank en kos het Dante die basiese kenmerke van kuns, wat die verdiende titel van The World's Best Bar 2019, geborg deur Perrier, verdien. Daar is 'n hele lys Negronis om deur te kom, maar dit is goed, want Dante is 'n restaurantkroeg wat die hele dag deur is. Die Garibaldi is ook 'n moet-bestelling. Dit is gemaak met Campari en 'donsige' lemoensap, en dit het hierdie eens stowwerige drankie weer lewendig gemaak.

Ongeag die werking van die skemerkelkieswêreld, die Connaught Bar bly getrou aan sy beginsels - kunstige drankies en grasieuse diens in 'n stylvolle omgewing. Onder die wakende blik van Ago Perrone, die hotel se direkteur van mixologie, beweeg die kroeg met 'n moeitelose sweef vorentoe. Verlede jaar was dit tien jaar sedert die ontwerper David Collins die elegante kubistiese interieur van die kroeg onthul het en ter viering sy eie jenewer bekendgestel het, vervaardig in die gebou deur niemand minder nie as Perrone self.

'N Mens verbeel jou dat Florería Atlántico op sy tyd 'n paar verbaasde besoekers moes binnegekom het soos deur die ondeurdagte deur van 'n bloemiste, maar dit is 'n' almal se welkome 'soort praatjie, wat 'n wye Buenos Aires-skare na die ou dokke lok van die Argentynse hoofstad. Inderdaad, die hele uitgangspunt van Florería Atlántico is om die goeie en die groot van Argentinië te vier, 'n land waarvan die produkte ryk en gevarieerd is, gebore uit uiteenlopende klimate en eeue immigrasie.

Die gelyknamige kroeg van die NoMad-hotel in die middel van die stad het nou 'n gevestigde voet aan die elite-einde van die skemerkelkie. In teenstelling met baie internasionale hotelkroeë, wat reg voel vir 'n heerlike drankie gedurende die dag, is die NoMad die beste as 'n intieme, nagtelike ervaring. Onder die toesig van kroegdirekteur Leo Robitschek word klassieke cocktails gemaak met noukeurige aandag aan detail, maar die huismengsels - nie die minste die deel van cocktails nie - onthul die ware panache van die NoMad.

Die American Bar is soveel dinge - 'n eerbiedwaardige instelling van byna 130 jaar, die kroeg van legendariese kroegmanne, die tuiste van tallose klassieke, die beste kroeg in 2017 en die 2019 Legend of the List, geborg deur Asahi. Met 'n aantrekkingskrag deur die nag en 'n ouderdomsgroep van 18 tot 100 jaar, is die drank van die hoofman, Maxim Schulte, geneig om nie te ver van die klassieke af te trek nie, wat die basisse dek. Neig, maar nie altyd nie. The Electric Lover is 'n vloeibare ode aan Prince's Purple Rain met pers glitter wat daardeur loop. En daar het jy dit: 'n werklik klassieke kroeg met eksentrisiteitsflitse.

Of dit nou die eersteklas cocktails, huislike kos, oop-gewapende Griekse gasvryheid of die sjarmante atmosfeer is, The Clumsies is 'n plek waar almal tuis voel. The Clumsies, geleë in 'n meenthuis in die middestad van Athene, vloei vrylik deur die grondvloer, van die statement bar aan die voorkant tot die stiller agterkamer en terras, waar u 'n breë trap kry wat na 'n privaat kroeg en biljarttafel klim.

Attaboy is besig om die kroegervaring terug te bewerk na sy belangrikste elemente - die atmosfeer, die drankies, die diens - en dit te vervolmaak. Dit is die rede waarom hierdie plek nog ses jaar na die opening begin - net heerlike drankies en wonderlike tye. Cocktails by Attaboy word op maat gemaak, maar het gewoonlik klassieke fondamente, en daar is ook 'n paar spesiale aanbiedings om te probeer. Sam Ross (die mede-eienaar saam met Michael McIlroy) is die uitvinder van twee moderne klassieke: die Penicillin en die Paper Plane, albei whiskydrankies, ewe verhewe.

As u na Parkview Square ry, word u vergewe as u gedink het dat Batman op enige oomblik kan verskyn, maar wat u binne vind, het ander superkragte. Of liewer 'n superversameling (in werklikheid een van die beste gin -biblioteke ter wêreld) met meer as 1300 verskillende etikette. Since Atlas opened two years ago, it has made waves with its specialist angle as well as the breathtaking room the bottles are all housed in.

Inspired by one of the most famous drinkers in history, The Old Man pays homage to writer Ernest Hemingway in a big way. Each drink is named after one of his famous texts, using novel ingredients in a most creative fashion, with culinary influences as well. The tiny space means you get involved in your neighbours’ conversations, something heartily encouraged by bar owners Agung Prabowo, Roman Ghale and James Tamang.

This Mexico City hotspot is a true leader in South American bar culture. Owner Benjamin Padron Novoa continues to work alongside industry-renowned bartenders José Luis León and Ricardo Nava to deliver a balanced blend of party atmosphere and internationally respected drinks in Mexico City. The drinks look bright and energetic but carry big flavours with elegance and balance, while the service is without doubt a world-beater for this style of bar.

This seriously sexy space at the Regent Hotel in Singapore almost single-handedly made the city state’s hotel bars cool again. The low-lit New York vibe, stellar drinks based on classics and, above all, fantastic hospitality have put Manhattan repeatedly at the top of several awards lists and in people’s minds. Manhattan also has the world’s first in-hotel rickhouse and an inspiring ingredients room, which also houses an impressive collection of vintage American whiskies.

Native is no longer a new bar, but almost three years on, and founder Vijay Mudaliar and his passionate young team are forging and foraging ahead with their unique philosophy. This Asia-centric bar uses spirits and other ingredients sourced only from the Asian region. The concentrated approach also applies to the vessels, playlist, aprons and many more of its accoutrements. Don’t expect the classics here though – their drinks are strictly new creations, and delicious ones at that.

Two years ago the revolving door of Carnaval, the venue of bartender Aaron Diaz’s imagination for eight years, finally opened. He is not only the creative mind behind the trendiest bar in Lima, he is also the prophet of a gospel called “coctelería conceptual”. At Carnaval, the team practise this belief: an idea, a memory, a journey or a mistake in the bar becomes a unique cocktail.

If the frontline of service is a smile, Katana Kitten’s Masahiro Urushido is a grand master of the hospitality business. He has good reason to beam of late – just over a year after opening, his peers put his Japanese-inspired American dive bar among the best in the world. The message here is sharp-edged craftsmanship juxtaposed against playfulness, which is carried through in the relaxed, everyone-welcome vibe and cocktail menu, which is split into simple but perfected drinks in the form of highballs, cocktails and boilermakers.

São Paulo’s Guilhotina is a place to lose your head, though not literally, assures bartender-owner Marcio Silva. A bar framed by peeling brick walls, high ceilings and piping and the original flooring – this is an unpretentious, informal setting where guests congregate around high stools, a porch and sidewalk tables. Behind the bar is a showpiece backdrop of modern shelving, accommodating plants, bottles and bar trinkets. Combined, they contribute to Sliva’s cocktail menu, which runs to 21 options.

When the Venning brothers launched this east London hangout in 2016 on a tiny budget it would have been hard to imagine how popular and respected Three Sheets would become. The little venue takes simplicity to the next level – not just with its minimalist back bar and lack of virtually any ornament, but its menu too. With just three cocktail sections, hosting three drinks each based on strength and flavour, it’s easy for guests to navigate and find their desired cocktail more easily.

Himkok – Norwegian for moonshine – is spread over multiple levels. First up you are face to face with the tiny distillery that produces nearly 80% of all spirits used in the house. They are shaken up into drinks in the many microbars around the building. The ground floor is completed by an atmospheric cocktail bar and a courtyard focused on local ciders and beers. Upstairs you will find a barber shop and yet another bar serving cocktails on tap, fittingly called Taptails.

Now into its 11th year of operation, Bar High Five is a pilgrimage for cocktail aficionados. Fans come from afar to catch master Hidetsugu Ueno’s famous pompadour, the hard shake and taste his beautifully balanced classic cocktails, such as the White Lady or locally inspired creations such as the Full Blossom. His diamond ice carving skills are legendary too should you be so fortunate as to witness them.

When it opened in 2016, Salmon Guru turbocharged a rather dormant Madrid scene. It showed locals there was life beyond the Gin Fizz with imaginative, quirky drinks suited to an elegant, quirky bar – a space divided into three distinct areas, running the gamut from 1950s tropical to comics lounge and Shanghai bordello. Word soon spread and international visitors started flocking for drinks such as the mezcal-based Chipotle Chillón, served with a choice of homemade mint and ginger lemonades on the side.

Barcelona’s Paradiso isn’t a bar, it’s a Broadway show. From the moment you enter through the pastrami bar freezer door (speakeasy, yes, but Mediterranean style), to the moment you leave the bar’s Dali-esque interior, it’s all about having fun. So, while the cocktails aren’t the only things to entice the crowds, they certainly take centre stage at this busy El Born bar. Housed in vessels (if we can call them that) bespoke-made by local craftspeople, some cocktails change colour, others transition from sweet to bitter, there are those that are guillotined in half in front of you and others you can’t even find.

Indulge Experimental Bistro may seem relatively new to the global bar firmament but it is a firmly established favourite of Taipei, turning 10 this year. Aki Wang’s bar has an international feel but in the details is an ode to Taiwan’s produce and heritage, only viewed through the lens of modern mixology. The latest menu pivots around the interaction of five elements – metal, wood, water, fire and earth – and mankind.

An Irish bar for the modern age, Dead Rabbit is, conversely, a classic too. Now in its seventh year, the crowds still flock, feasting on the best Guinness in town and the venue’s famous Irish Coffee. If owners Jack McGarry and Sean Muldoon’s intentions were to recreate Irish pub hospitality in New York, they were triumphant, but Dead Rabbit can go up the gears too. Climb the stairs to the Parlour and you’ll see why bar manager Jillian Vose is one of the most respected cocktail makers in the USA.

The narrow, almost innocuous front of Coupette is appropriately modest for the simple, clean interior of the bar. The Bethnal Green space may be small, but it’s created some of the most famous cocktails of recent years, such as the Champagne Piña Colada and Apples, which have made Coupette a true destination bar. Its focus on French spirits, particularly calvados, makes it one of the best specialist bars in the industry.

Shingo Gokan‘s (subtly) eponymous recent venture – and his first bar in his home country – is inspired by 1860, when the first Samurais visited the US. The bar imagines what those visitors would have encountered and brought back to Japan from their travels. The multiple levels provide several experiences depending on mood and personality, starting with Sip & Guzzle then climbing to a higher floor opened a few months ago.

Inset against the grey, centuries-old stone buildings of El Born are the striking red doors of Dr Stravinsky. They open into a world of liquid wonder, the likes of which has not been seen before in Barcelona – and scarcely anywhere else. This is the domain of Antonio Naranjo, one of Spain’s foremost drinksmiths. Where most bars are backdropped by bottles, Naranjo displays jars and flasks of his liquid alchemy. This isn’t just de rigueur craft bartending the modern cocktail renaissance has become known for, it’s ground zero creation – almost all of the liquids used here are processed or produced on-premise.

The evergreen Employees Only, beloved by almost everyone who visits, is the only venue to have appeared on all 11 lists of The World’s 50 Best Bars. Over the years it has come to occupy a hallowed place in industry hearts, centrally because of its operators’ forensic understanding of how to deliver a fun bar experience. EO, as it’s known to devotees, does not try to be the place for avant-garde cocktails or out-there concepts. It does the simple, rich and tasty with a swagger, a smile, and often a shot of your favourite spirit.

When you hear about a small basement bar in the urban yard of St Petersburg you’d hardly be surprised, assuming this is just one of the many. However, El Copitas has travelled the world to bring a hearty piece of Mexico to your glass, with a twist of warm Russian hospitality. The bar takes the form of a small, intimate space, with guests invited to sit around a large table to enjoy their welcoming copita of tequila.

Now settled into its new site in Hackney, east London, Scout has continued where it left off in Old Street, leading the way in the use of sustainable and seasonal ingredients in cocktails. The bar is the brainchild of industry star Matt Whiley, but this year Rich Wood – his kindred spirit in terms of cocktail approach – has joined forces. Although the upstairs is reminiscent of the minimalist, straight-edged look we knew from its first incarnation, the space now has an art-focused basement bar, Gold Tooth.

Jigger & Pony's clever design includes two bars: the mezzanine allows for guest bartenders without affecting normal service and gives a feeling of exclusivity, while the long communal table from Amoy Street, which encourages customers to interact with each other, did make its way over from the bar's previous location and holds pride of place right at the entrance. The new menu is actually a magazine and features 27 cocktails based on the classics but with fresh twists.

Once you find your way into this subterranean bar, you’ll be greeted with a light cloud, formed from a several hundred lightbulbs (one for each Eureka moment the team have had), bunker-chic decor and a whole lot of creativity. Founder (though recently moved on) Luke Whearty lived the bar mantra of “going down the road less travelled” by creating a menu with culinary-centric cocktails such as Goma-shio or Oyster Ice Cream. There are no spirit references on the menu so customers won’t have any preconceived notions of taste.

Celebrating a decade since it opened its doors in downtown Athens, Baba Au Rum is bar-world royalty. As the name suggests, this is a rum specialist, but one that does not confine itself to the usual tropical tiki trappings. Try The Modernist with rum, spices, citrus and rose blossom vermouth – a fine way to whet the palate. Elsewhere on the bar’s Avant Garde menu are cross-spirit cocktails to suit most tastes, but if rum is your course of travel, head straight to the Rum Society list for the bar’s refined spins on journeyed rum classics.

Opened in 2013, La Factoría in Old San Juan, Puerto Rico, shows no signs of slowing down. Through natural disasters and political turmoil, La Factoría endures as a beacon of hope in the hospitality community and beyond. This is the La Factoría way – incredible cocktails harnessing local flavours, some of the best hospitality on the island and an authentic atmosphere that seeps out of every crack of paint in the walls. An homage to Puerto Rico and its people.

Housed in a period building in the cosmopolitan streets of Buenos Aires, Presidente is a glamour spot for nightlife fashionistas. With a glowing back-lit bar, high ceilings and original features throughout, the aesthetics are rich, but in drinks, atmosphere and service this place goes beyond the style bar, offering the full package. Though locally famed for its flamboyant cocktails and venerable collection of spirits, Presidente is equally adept at showcasing Argentina’s fare.

Munich has no shortage of places to get your libationary fix, but Schumann’s remains the number one port of call. On the Odeonsplatz, the bar is delicately poised in the middle of Munich’s historic centre, adding a definite sense of gentility and occasion to proceedings. Red leather stools are lined up along the long wooden bar, where guests can check out the menu of more than 60 drinks, largely aperitifs and American classic cocktails.

As you go up the stairs of this four-story building, you will find different concepts, each getting more serious and exclusive as you go. The first bar is fun, with a downtown New York vibe and serving drinks such as the Corpse Reviver No.2. The next level up (with a secret entrance) also ups the game by using Japanese ingredients (think wasabi, kinako and the like) with some rarer spirits including owner Shingo Gokan’s namesake cocktail, Speak Low. Last but not least is the exclusive members-only bar.

Little Red Door is the flagship of the Bonomy Group, and of Paris, oriented to cater to the French capital’s discerning drinkers and the cocktail-curious international guest. The latest menu by Rory Shepherd and team, A Way With Words, is another cerebral exploration of the cocktail experience. Each cocktail is named after a foreign-language phrase that has no direct translation into English. Na’eeman, then – a feeling of self-freshness and purity in Arabic – is interpreted through a light and floral drink of fermented agave wine, apple verjus, mastiha soda and hops.

A multi-space venue since it opened, Tjoget houses a wine bodega, a beer café, a pan-Mediterranean restaurant and, of course, a cocktail bar. In tandem with the restaurant, the bar seeks inspiration in the flavours and fragrances of southern Europe, Northern Africa, and the Middle East, reinterpreted through Scandinavian eyes – simple serves, pickles and ferments, changing with the seasons.

Sister venue to the original in Hong Kong, the Old Man Singapore may be significantly larger but it still maintains its charm and service level, even on those busy nights. Andrew Yap is head honcho here. This veteran of the Asian bar scene ensures that the original recipes are executed to a tee and provides the warm hospitality that guests have come to expect.

Under the microscope at Lyaness are everyday ingredients, with the debut menu unpicking the myriad flavours that the likes of pineapple, raspberry and banana can be bent to produce. To the unwitting drinker the menu appears simple, but there’s always complexity under the bonnet – the mad scientist facet of creator Ryan Chetiyawardana’s personality isn’t easily suppressed.

Once again this east London speakeasy has held its own among the big-budget heavyweights of the global bar industry. The underground space continues to be one of the most reliable hideouts for great drinks, with efficient service and fun, relaxed vibes. Owner Alastair Burgess insists Happiness Forgets is just a fun bar that serves great drinks, but there’s no doubt that he keeps standards right at the very top.

Swift continues to cement its position as one of London’s top independent bars through its ability to suit any occasion or customer the busy streets of Soho are likely to throw at it. Once the site of legendary industry bar Lab, the bright and airy upstairs offers fizz, oysters and lighter cocktails – try the Sgroppino, a refreshing mix of lemon sorbet, prosecco and Italicus. Downstairs hosts one of London’s widest ranges of world whiskies in a moody, refined environment – the best place to enjoy one of the capital’s finest Irish Coffees.

Trick Dog became a destination bar when it opened in 2013 in a once-quiet residential neighbourhood of San Francisco, now populated with other food and drink hot spots. The lure has always been the bar’s innovative cocktail menus that have ranged from a Dr Seuss-inspired rhyme book to a faux-Chinese restaurant menu to an instructional hippy survivalist catalogue.

Maybe Sammy is one of the world’s best hotel bars — it just isn’t attached to a hotel. Owners Stefano Catino, Vince Lombardi and Andrea Gualdi have created a hostelry that ticks all the boxes of the world’s best: an inventive and delicious cocktail list, luxe surrounds and an attention to detail – not to mention great hospitality – that the genre is known for.

Entering 1930 is like stepping back in time. Vintage furniture, candle-lit rooms and the best music of the Jazz Age. 1930 prides itself on making great classics but also evocative signature drinks. Led by bar manager Benjamin Cavagna, its drinks menu is inspired by the various parts of the world which have defined modern mixology. It changes continent every six months, with the theme in Autumn 2019 being Asia including music, decor and drinks inspired by the Orient.

Shingo Gokan does like his multi-storied buildings and this three-in-one ode to New York concept does not disappoint. The ground floor is Sober Cafe and Gokan’s way to introduce aperitivo culture to the market. The second floor is Sober Kitchen, which provides modern Chinese cuisine such as foie gras mapo tofu and black sesame crème brûlée. After dinner you can adjourn to Sober Society where enthusiasts enjoy refined cocktails such as the Godfather III, or the more complex Blue in Green.

Combining two vastly diverse Asian cultures, Electric Bing Sutt is an unconventional and hip Asian/Middle Eastern all-day bar in Beirut. The cocktails are concocted using advanced culinary techniques, aromatic distillations and complex infusions. Specialities include drinks with an Asian twist, such as a popcorn and pandan-twisted Manhattan, a Thai Tom Yum Gong soup cocktail, a sake Aperol Spritz and even a Vermouth Tonic with numbing sichuan pepper.

Tucked away under Moroccan restaurant Momo in a secluded alcove off London’s Regent Street is the last thing you’d expect to find – the new digs of globally acclaimed bartender Erik Lorincz. Tropical yes, North African too – Kwānt puts you bar-side with Humphrey Bogart in the 1940s classic Casablanca, just with better drinks and a bit more colour. The menu, though, is present day and Lorincz uncensored.

After a spell on the sidelines, Artesian is on its way to being back to its best. The new leadership team of Remy Savage (ex-Little Red Door) and Anna Sebastian (ex-Beaufort Bar) were hired to resurrect this famous bar’s reputation and they’ve done just that, bringing energy and fresh ideas to transform the menu and atmosphere of the Langham Hotel’s flagship bar. The new Minimalist menu couldn’t be further from the old Artesian mould – theatrical, often bonkers serves – but is just as creative.

Industry veteran Jay Khan has an affinity for all things agave and thus created this Oaxacan-inspired temple to all spirits derived from the spiky Mexican plant. If you’re wondering what Coa means, look no further than the implement, a sharp cutting tool used to harvest agave plants that he hand-carried back from Mexico. It takes pride of place above the bar. Khan and his staff exhibit a deep passion for and knowledge of small batch Mexican spirits, mezcal in particular.

Jerry Thomas opened in 2010, making it the first secret bar in Italy. In the following years, the team at Jerry Thomas travelled the world to research and study, even coming up with their own gin and vermouth. Nine years later, under the bar stewardship of Federico Tomasselli, it has expanded its clientele to cocktail enthusiasts, tourists and locals, all looking to savour one of the refined classics, such as the Improved Aviation or House Martini, in the Roman speakeasy.


The Minty

Last month, I was in Seattle for four nights and managed to make it to 10 bars including Rob Roy, The Upstairs, Sun Liquor Distillery, The Pine Box and many more. This is part one of two.

After dinner at Coterie Room, I headed to Rob Roy to visit bar owner Anu Apte.I always have a good time at this bar. The ladies were rocking out the bar and I was content to read the menu for interesting bits. I settled on the Flatland Yeti for my first cocktail.

Rob Roy’s ginger syrup was wonderful. It played so well with the tea infused gin and I liked the soft touch of Yellow Chartreuse as well. Served long, this drink was an easy sipper.

Flatline Yeti – Earl Grey tea-infused gin, Yellow Chartreuse, ginger syrup, lemon, orange bitters, rosemary

But eventually my wandering eye caught sight of the mintiest looking drink, the Leaf Silo. Despite having both Branca Menta and a spearmint extract, it wasn’t like chewing gum. It was perfectly balanced. This would be a perfect drink if you like mint juleps in the spring and summer to move into Fall. The caraway definitely brings to mind comforting fall favorites.

Leaf Silo – bourbon, Cocchi Americano, Branca Menta, caraway tincture, spearmint extract

spicy cocktail – The Upstairs

After Rob Roy, I headed up the street to visit with Michael Kostin, last seen at Paratii. That bar has now closed and he’s now at the Upstairs. As the name suggests, it’s located on the second floor of an old house. In the front room, there was a band and most people grabbed drinks at the bar and moved into that room. I sat at the bar to admire the large spirits selection.

I didn’t bother with the list and Michael made me a spicy cocktail. Unfortunately, it was too spicy for me and the second version only inflamed my senses. Time to cool down with a liqueur tasting.

I was intrigued by the Giffard line of liqueurs and other modifiers. Initially I wouldn’t have tried the banana but it is absolutely lovely and the best banana flavored alcohol I’ve had. It was like nutty banana ice cream. The apricot was also quite nice. The line is from France and local bartender Erik Hakkinen is repping them. I would later spot Giffard on several cocktail lists and I have heard the line is coming to California as well.

The next day was a full day of eating and drinking, my kind of sightseeing. I’m pretty much a food tourist. Yes, I like art and museums but I always make sure to check out my vacation spot’s things to do that don’t include buying souvenir magnets. So after lunch at Salumi and oysters and geoduck at Taylor Shellfish, it was time for a cocktail.

I heard about the new rum made at Sun Liquor and wanted to take a tour but they only do tours on Saturdays and Sundays– I was there on a Friday. I made plans to try to come back but in the meantime, I had a Scofflaw during happy hour and was able to get a taste of the rum as well.

There are two locations of Sun Liquor and I’ve been to the other location before.

Bartender Missy Cross was on deck and I liked this smooth classic cocktail. I always remember when I last had a certain cocktail but this particular time, I was transported to the first time I had it in San Francisco years ago. I love these sort of cocktail memories.

Scofflaw – rye, dry vermouth, lemon, house-made grenadine

The Sun Rum is one of the first rums made in Washington state. There are two expression so far aged and silver. I didn’t have time to sample them in cocktails but I would love to try the silver in a simple daiquiri. I could sip on the aged. The aged is aged in sherry casks which I thought gave it more distinctive finish. I also think it’d be great to try both in a Mai Tai.

A few months ago, I had seen some pictures of The Pine Box from two different friends visiting from L.A. I had heard it was an old church. Nope, it’s actually an old mortuary. And this would not be the only mortuary turned bar I would visit on this trip. The other is an Irish bar called Kells in Downtown and it too had been an old Butterworths Mortuary. Actually, it was the first location and the Capitol Hill location was the second location of the mortuary.

The building retains its stately and solemn lines. There are booths with old church pews benches. We opted to sit at the bar after viewing the sparse decorated patio. That’s where you want to be anyway because they have state of the art beer lists that reminded me of subway schedules.

Rittenhouse 100 Rye Old Fashioned at The Pine Box

I could have had beer but I’m a cocktail girl at heart. And what better than the original cocktail. I ordered a rye old fashioned and specified the Rittenhouse. It was a great drink even if I prefer mine without soda.

Outyds – Rittenhouse 100 rye, sugar, bitters

site of Bruce Lee’s funeral

Regarding the mortuary aspect, naturally there are stories. This location was the site of Bruce “the Dragon” Lee’s funeral. After we got over the slightly creepy vibe, we had a good time chatting with our bartender about old cartoons and other trivia.

The Pine Box probably will be slammed during Halloween but what a perfect place for a spooky party.


Park City Cocktail Contest

Shake up those summer drinking pants, the time has come for Park City Area Restaurant Association (PCARA) annual summer cocktail contest voting. The contest entry was open to all bartenders of any PCARA establishment, to submit their most innovative recipes to be included in this year’s contest. The winner will earn a $200 cash prize and city-wide recognition.

Below are a few of the submittals from Park City’s talented mixologists. Make sure to stop by these establishments to give the cocktails a try and vote on PCARAs website HERE until July 31.

350 Main Brasserie

The Buzzed Beekeeper by bartender Ryan Monette

Alpine Summit Gin, Alpine preserve liqueur, Yuzu juice, honeysuckle peppercorn syrup, lavender bitters, garnished with bee pollen and a sprig of lavender.

710 Bodega

Blushing Hipster by bartender Larisa Opris

Seagram’s pineapple gin, Grand Monarch, lime juice, simple syrup, beet, orange, carrot, turmeric reduction garnished with crystallized pineapple, blackberries and mint leaf.

Blind Dog Restaurant and Raw Bar

Bartender’s Dream by bartender Penny Kinsey

High West Rendezvous, Pabst Blue Ribbon, served with wit from the bartender, free advice, chilled glass and garnished with a sense of humor.

Brass Tag

Mountain Daisy by Andrew McKey

Beehive Jack Rabbit Gin, Alpine Preserve Liquor, muddled ginger, chilled green tea, honey simple syrup, lime juice. Garnished with an edible flower.

Bouna Vita

Donna Verde by bartender Gabriel Paz

Vodka, cucumber, wasabi paste, basil, lime and syrup served in a martini glass and garnished with a cucumber wheel.

Butchers Chop House & Bar

Patio Vibes by bartender Jason Yelton

Wygorowa codka, Savec Sea Sauv blanc, apple simple syrup, lemon juice, splash of soda. Served in a wine glass and garnished with a dehydrated apple slice.

Deer Valley Grocery Café

Hard Lemonade by bartender Gianne Zenger

El Jimador Tequila Blanco, house-made minted lemonade, rose lemonade. Served in Collins glass and garnished with mint leaves, lemon wheel and rose dust.

Flanagans

Pink Leprechaun by bartender Vasi Petric

Jameson Caskmates IPA, Run 151, Disaronno, mint, raspberries, Monin raspberry syrup, cinnamon, Angostura orange bitters. Served in an Old-Fashioned glass and garnished with dehydrated lemons, raspberries and mint sprig

Powder at Waldorf Astoria

Alpine Fizz by Bartender Travis Baldus

Cockspur rum, ruby port, egg white, lime juice, soda water. Served in a coupe glass and garnished with dehydrated orange and house bitters.

Riverhorse On Main

Riverhorse Reviver #6 by bartender Anthony Barajas

Roku Japanese gin, Lillet Blanc, Rothman & Winter apricot, Yuzu, Bittermens Hopped grapefruit bitters, J.J. Vincent Brut. Served in Champagne glass and garnished with ginger-lemongrass espuma.

Shabu

Beehive Buzz by bartender Tim Nugent

Beehive barrel reserve gin, Traeger smoked local honey simple syrup, freshly squeezed lemon juice. Served in a rocks glass and garnished with 1/2 lemon wheel and sprig of fresh rosemary.

Troll Hallen Lounge at Stein Eriksen Lodge

Sage 75 by bartender Christy Harrington

Alpine Summit gin, Cointreau, St. Germain, cardamom simple syrup, splash of lemon, sage leaves, floater of cava. Served in a martini glass and garnished with sage leaf.

The Farm

The Farm Float by bartender Erik Syvertson

Sailor Jerry’s rum, Avua Cachaca, Bailey’s Irish Cream, Farm root beer soda.

The Spur

Botanical Love by bartender Ryan Monette

Ketel One grapefruit and rose, Alpine preserve, grapefruit juice, lemon and agave. Served in a rocks glasses and garnished with grapefruit wedge.

Tupelo

La Vaquera by bartender Trevor Brown

High West Doube Rye, Lustau Pedro Ximenez Sherry, house-made hibiscus sherry, lemon juice, dash of Bitters Lab habenero lime. Served in a rocks glass over a large cube and garnished with Ranui Gardens edible windflowers, dehydrated lime and orange zest.

Twisted Fern

Chaplin’s Mate by bartender Adam Ross

Alpine Summit gin, Gruet Blanc Noir sparkling wine, apricot shrub, blueberries, mint leaves, Turbinado sugar. Served in a Coupe glass garnished with a mint leaf and red shiso tops.


Regal recipes: Cocktails fit for a queen’s birthday

This weekend will see the nation celebrate the Queen’s 90th birthday, with three days of celebrations in central London and later opening on Friday and Saturday for bars and pubs around the country. Many bars and drinks brands are also celebrating by creating cocktails to commemorate the occasion.

Bar operator Bourne & Hollingsworth will be holding an alfresco birthday brunch in Spa Fields, Clerkenwell, London on Saturday June 11, with live music, performances, traditional games and British food and drink.

They will be presenting two special royal drinks (pictured top), designed by assistant group bars manager Evil Jim including “Breakfast is the Most Important Drink of the Day”. This B&H take on a classic Breakfast Martini is inspired by the Queen Mother’s tipple of choice, Dubonnet, and the Queen’s love of marmalade.

Breakfast is the Most Important Drink of the Day
50ml Dubonnet
30ml Rathbone Gin
2 teaspoons Frank Cooper’s Oxford Shredless Marmalade
Glass: Nic-n-Nora glass
Garnish: Slice of lemon

Bloody Republicans!
50ml Rathbone Gin
25ml Lemon juice
5ml “Your favourite hot sauce”
Top with Evil Jim’s Tomato Juice (see recipe below)
Glass: Highball
Garnish: celery stork, rosemary twig and a homemade sausage, by executive chef Adam Gray

*Evil Jim’s Tomato Juice*
2kg Plum tomatoes
2kg Sweet red peppers
1 large red onion
8 storks of celery
1 bulb of garlic
good punch of oregano
ditto maldon salt
ditto ground pepper
large wine glass of Dubonnet
2 teaspoons of Marmite
Chop veg roughly and roast in oven on low temp for 2 hours. Add vermouth for extra oomph. Blitz in food processor and strain. Add tomato puree and extra Dubonnet and Marmite to taste.

At Gong in the Shangri-La Hotel at the Shard in London, the Queen’s birthday is being celebrated with the Queen’s Way cocktail (pictured above) – again made with two royal favourites. It combines Dubonnet and Beefeater 24 gin with ratafia and two dashes of liquorice bitters, served on the rocks with grapefruit peel.

At The American Bar at The Savoy in London, head bartender Erik Lorincz has created a cocktail called the Windsor in Purple. Priced £18, it contains all of what are said to be the Queen’s favourite tipples: Gin, Earl Grey and Dubonnet, and with a nod to her favourite colour, this classic cocktail is garnished with a purple crown made of malt sugar.

Sipsmith has launched a limited-edition bottle of its London Dry Gin to commemorate the landmark birthday, accompanied by ideas for two serves created by its master distiller and drinks historian Jared Brown. The Sipsmith & Dubonnet (pictured below) is based on what is believed to be Queen Elizabeth II’s own recipe for a drink made of 30% gin and 70% Dubonnet, with a slice of lemon under an ice cube.

Sipsmith & Dubonnet
30ml Sipsmith London Dry Gin
70ml Dubonnet
1 lemon slice
Ice cubes
Pour the gin and Dubonnet into a mixing glass with ice cubes and stir well. Strain into a chilled glass. Add the lemon slice, top with an ice cube, and enjoy with an excess of reserved, yet jubilant regal flair.

Sloe Royale
50ml Sipsmith Sloe Gin
25ml Lemon juice
1 Egg white
Sjampanje bo -op
Dry shake all ingredients, then add ice and wet shake. Double-strain into a wine glass and top with champagne to form a fruity foam top.

At French restaurant Le Garrick in London’s Covent Garden, a selection of cocktails has been created for this royal weekend. All champagne based, they include The Queen, mixing raspberries with Hendrick’s Gin and lemon juice, the Prince Charles, made with blueberry, ginger, lavender syrup and lime juice, the Prince Harry, combining vodka with sugar and peach puree, and The Duchess of Cambridge, made with rose petal syrup. For those not drinking alcohol, the Little Prince cocktail uses cranberry juice, grapefruit juice, elderflower and lime with mint.

Park Plaza hotels in Leeds, Nottingham and London are celebrating with special drinks menus. Park Plaza Sherlock Holmes in Baker Street is offering a menu of gin-based cocktails, each inspired by an event from 1926 – the year of the Queen’s birth. They include the first British Grand Prix, the highest-ever cricket score at Lords, Agatha Christie’s mysterious 11-day disappearance, the first woman to swim the channel and the first demonstration of a mechanical TV.

Primo Bar at Park Plaza Westminster Bridge in London is serving the Royale 26 Cocktail (pictured below), made with Beefeater Gin, grapefruit juice, pineapple juice, Earl Grey and lemon syrup and champagne. At Tozi bar and restaurant at Park Plaza Victoria in London, the Negroni Regina Cocktail is a mix of Old English Gin, Sipsmith Sloe Gin, Campari and a dash of violet liqueur.

A cocktail called Pomp & Sake-stance is on the menu at Chino Latino bar and restaurant at Park Plaza Leeds, Park Plaza Nottingham and Park Plaza Riverbank in London. At £18, this is a Japanese drink and bar snack combo including a small jug of Junmai sake – pure Japanese rice wine – and a tenkasu roll that is fit for a queen.

Oaks bar and restaurant at Park Plaza Nottingham is offering a limited-edition cocktail The Elizabeth II Pimm’s which is a combination of Pimm’s, Beefeater Gin and prosecco, garnished with cucumber and Nottinghamshire Bramley Apple.

Pimm’s is the official drink of The Patron’s Lunch in The Mall where 10,000 guests will be celebrating the Queen’s birthday this Sunday. They expect to serve 30,000 glasses of Pimm’s on The Mall and The Patron’s Lunch live sites in St James’s Park and Green Park. They have 130 bartenders, 180 kegs of Pimm’s and 5,400kg of ice at the ready. The Pimm’s Footmen will be travelling around on trikes to deliver the drinks to all three sites.

In advance of The Patron’s Lunch, Diageo GB has created a Pimm’s Royale Buckingham Palace jelly, complete with jelly corgis. Measuring one metre long and 20 centimetres high, it has been made with Pimm’s No 1 Cup and Champagne.

Pimm’s brand manager Joanna Segesser added: “Pimm’s is proud to have been an integral part of Great British celebrations since the 1840s and we encourage the public to celebrate this weekend with their own street party – and have a go at making their own Pimm’s Royale jelly!”


Kyk die video: Josh Reynolds. Chivas18 Rob Roy. Bartender Cocktail (Augustus 2022).