THE DISTILLED GUIDE TO: CLASSIC COCKTAILS
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VOLUME 05
JANUARY - MARCH
I N PA R T N E R S H I P W I T H
TOM SANDHAM & BEN MCFARLAND
THINKING DRINKERS
THE DISTILLED GUIDE TO:
CLASSIC COCKTAILS
CLASSIC COCKTAILS
WELCOME TO THE
FIFTH EDITION OF 2019
SPIRITS SUPPLEMENTS
FROM DISTILLED.
2019, a new year and onto edition five of our Limited Edition
Guides from Distilled! 2018 saw four editions including
American and Malt Whiskies, Gin, Rum and some winter
2 WELCOME
favourites. 16 of the products that you loved so much made it 4 THE THINKING DRINKERS
to the permanent Distilled range including Tanqueray Seville, 6 CREATING A CLASSIC
Sipsmith Lemon Drizzle, Jinzu, Malfy con Limone, Warner
Edwards Honeybee, Chase Pink Grapefruit Gin, Boë Violet,
8 DOUGLAS ANKRAH
Bacardi Cuatro, Pampero, Barti Ddu, Baileys Almonde, Boë 12 MODERN CLASSIC
Spiced Orange, Copper Dog, Cardhu Gold and Auchentoshan. 14 THE MARGARITA
This year we want to bring you more choice and variety in the
18 THE MARTINI
range aswell as some useful tips and guides to creating some 22 THE OLD FASHIONED
great experiences in your venue. Our four Distilled Guides to... 26 ON THE MENU: EDINBURGH
will cover a range of topics this year and some great products
from all spirits categories.
32 THE DAIQUIRI
Edition 5 (Jan to March 2019) includes some great advice 36 SEEDLIP NON-ALCOHOLIC
from the Thinking Drinkers on drinks DNA and how classic
cocktails are really important to get right. Brands such as And finally I am really excited to bring a new spirits
40 HAYMAN’S DRY GIN
Hayman’s London Dry gin, Our/London Vodka and Belsazar category into the range for edition 5 with 2 non- 42 BOLS GENEVER
Dry White Vermouth feature as great additions to creating a alcoholic spirits from Seedlip. As I am sure you 44 BELSAZAR
classic Martini. Also look out for Belsazar Rose Vermouth in are seeing and hearing, consumers are becoming
our permanent Distilled range to pair with the dry white on your more aware of what they are drinking. We all know
46 OUR/LONDON VODKA
back bar. We cannot talk about the classic Martini without a the stats around younger consumers that are 48 GREY GOOSE LA VANILLE
mention of the serve that has been fighting for the number choosing not to drink alcohol, but alongside this 50 HAYMAN’S OLD TOM GIN
1 cocktail spot more recently – the Pornstar Martini! Grey opportunity, moderation is becoming increasingly
Goose La Vanille is a great choice of vanilla vodka for both the important for a number of reasons including
52 CAZCABEL REPOSADO TEQUILA
Pornstar and Espresso Martini serves. health, driving and wanting to extend the amount 54 COINTREAU BLOOD ORANGE
of time we spend enjoying great experiences in 56 CHERRY HEERING
This edition also features some interesting twists on the the on-trade. Fed-up with soft drink and no/low
classics such as a Blood Orange Margarita using Cointreau alcohol beers, Seedlip really have cracked it when
58 TAILS COCKTAILS
Blood Orange and Cazcabel Reposado. I am delighted to have it comes to a range of drinks that taste great and
an Old Tom back in the range from Hayman and a fruity Danish make you feel like you are as involved in a great
classic dating back to 1818 – Cherry Heering, an essential in the drinking experience as friends enjoying a classic
Singapore Sling. cocktail or G&T.
Onto some further twists on the classics; a range of pre-batch We really hope you enjoy reading this guide from
cocktails from Tails. Offering simplicity and consistency without Distilled and find some of our tips and selection
losing the theatre and great tasting liquid – the Classic Mojito of products in the range useful. Remember, if you CHECK US OUT CALL US FOLLOW US
and Berry Mojito, Pornstar and Espresso Martini pre-batch are love the range in this edition they may well feature
certainly ones to consider if you are looking to develop into in our permanent range for the year!. FOR FULL EXTENDED CALL 0845 072 7092
some simple cocktail serves. CONTENT PLEASE VISIT TO PLACE AN ORDER WITH YOUR DISTILLEDUK
DISTILLEDUK.COM SALES MANAGER DISTILLEDUK
CLASSIC COCKTAILS THE THINKING DRINKERS THE THINKING DRINKERS CLASSIC COCKTAILS
C L A S S I C COCKTAILS
Welcome to our Classics to you in this supplement, but if your own interpretations and twists, the now ubiquitous Porn Star Elsewhere, Jesse Estes, bartender The supplement is also packed
Supplement, a booklet devoted to you take anything away from this helping you to sell it on your menu Martini, and offer some advice on and Ocho tequila ambassador with spirits suggestions for classics,
helping you focus on the craft of publication, we hope it will be an with some added information. This how to approach your own attempt delves into the tall tales around the the likes of Cazcabel in the modern
classic cocktails. enthusiasm for learning more. Rest helpful graphic is something we on creating a new classic. Margarita. Put some time aside to classic Tommy’s Margarita for
assured, no bartender is a slave look forward to repeating with other enjoy the stories on this one. example, Grey Goose La Vanille
Classics are a cornerstone in the to the classics, but the process classics in future supplements and We’ve also visited Edinburgh. Here for that Pornstar Martini, or some
craft of cocktails and the bedrock of learning and perfecting many in our main brochure next year. is a classic city in every sense, the All classics are packed with quality Haymans Old Tom Gin to travel
of a bartending business. This of these drinks will lead you down history, the architecture, the whisky, conjecture, and you could write a down the classic gin route.
is not hyperbole. Talk to any bar new creative paths and enable you No supplement about classics it’s a beautiful place with plenty book on the Margarita. Hopefully
professional who has made it in this to build innovative drinks that are would be complete without of drinks heritage. You’ll discover Jesse’s devotion to the history This is not an exhaustive tome,
industry and you’ll discover they grounded in the basic principles of reference to the Martini and Old great classics being served right of this classic will inspire you to there are many classics that won’t
are devoted to the principles of the flavour and balance. Fashioned, and both get a full across the city, so we’ve provided explore further reading. be mentioned on the pages, but
classic cocktails. Why? Because appraisal. But as well as flagging up some recommendations for use it as inspiration to seek them
these are drinks that have endured Amongst the drinks we celebrate these fine drinks, we present them anyone embarking on a drinking And we also take a closer look at out, revive the drinks that have lost
on menus for decades, that in the following pages then, is in ways to help them pop out of pilgrimage there. Amongst the the non-alcoholic spirit Seedlip and their way and use the epic history
combine the flavours so perfectly the Daiquiri, one of the most menus in your bar. It’s important to many great bars there, we’ve the new revolution in non-alcoholic of cocktails to breathe new life into
and still resonate with consumers important classic cocktails for any respect the classics but keep your put a bit of focus on Tigerlily and cocktails. Once a novelty act at your menu.
today. Whether it’s a Margarita, bartender and a true benchmark concepts fresh. bartender Andy Latta, whose menu the back of a menu, these are now
Manhattan or Martini, these your ability to balance sweet and maps out classic families and gives becoming innovative and creative
classics deliver every time. sour. On pages 32 - 35 you’ll find It’s rare to create a classic, but consumers an easy instruction alternatives for non-drinkers, and
an infographic devoted to the drink some have managed it, so we manual on flavours. Andy offers Seedlip suggests ways to use the
You can’t put a number on how that will reveal how the drink came nod to a modern marvel as well. insights into his menu and explains classics as a starting point for
many classics you should know to being, with some related drinks We caught up with the legendary why classics are important to him. some discerning drinks.
and we can’t present them all and anecdotes to help you work on Douglas Ankrah, the man behind
4 5
CLASSIC COCKTAILS CREATING A CLASSIC CREATING A CLASSIC CLASSIC COCKTAILS
Taste
How to create
Use your nose and tongue. Seems obvious,
but taste the ingredients independently and
regularly. Every day your palate is corrupted by
something, you need to be tasting it all the time
a classic
to be sure. Taste as you build and taste every
time you make it – make sure it is always as you
expect it to be.
Occasion Trends
The Bloody Mary is the perfect brunch pick-me- Don’t jump on bandwagons for the sake of it,
There are no hard and fast rules That said, thanks to social media But how do you create a classic? up. The Corpse Reviver No.2 combines aperitif try every new and on trend ingredient, but don’t
to what makes a classic cocktail, and global connections, we Well, the best bar professionals style with a great name – Harry Craddock opt for fads and gimmicks, consider whether or
unfortunately. You could argue can now see truly great drinks acknowledge there are certain described it as a drink to raise the dead, and not this ingredient really is going to be around in
that to earn ‘classic’ status, a being shared wider and faster guidelines to getting started, and a dash of absinthe really makes it stand out. 100 years.
cocktail needs to be on menus for than ever before. The Espresso while the competition means it The Espresso Martini, meanwhile, fits the post
a significant amount of time. But Martini started life in the 1980s really is one in a million, if you start dinner lull. For the majority of classics, there is a
then, if you create an overnight when Dick Bradsell was making with the basics then you stand a moment associated with them, so think where Create a drink
success and it evaporates a his original vodka espresso better chance than most. your cocktail could fit into the pantheon of
year later, it can never earn the and pharmaceutical stimulant occasion drinks. you enjoy
all-important mantel of ‘classic’. cocktails, and that drink is now on
True classics have been around for menus around the world – so there For the last few years, strong, stirred, aged
decades, and so chances are, you is hope. Maybe you don’t need to Location spirit drinks have been popular with bartenders
may not live long enough to enjoy wait 100 years to see if your drink around the world, which is great, but don’t
your own success. is a classic. Not essential, but if you can give a drink a explore this concept if you don’t enjoy this style
local feel, a connection back to your bar and its of drink. You are the best ambassador for your
physical location, that might help. Don’t add a cocktail, so create something you’ll actually
local ingredient no one will be able to get hold enjoy drinking.
of, but with drinks like a Bellini, the Prosecco
combines with a locally sourced peach puree
to celebrate the romance of its Venetian Sell it
surroundings.
Assuming you’ve had positive feedback,
make sure it’s high up on your menu. Then,
Balance when customers ask for a recommendation,
make them your drink. Stick with it, take it
Mr Miyagi stressed this skill to Daniel-san in everywhere you go, suggest it to peers, enter
Simple What’s in a name? the Karate Kid and he was right to. Balance is it into competitions. If you really believe in the
crucial. Too strong and consumers won’t dig it. drink, it will only become recognised if you keep
Simplicity is key, you want to make a drink all Quite a lot. The name is the brand. And to Too sweet and it might land with the disco kids, making it.
bartenders can make, everywhere around the an extent, the brand is king. Try and make it but bartenders will dismiss it. Too sour and no
world. Every bar needs to have, or be able to eye catching, and if it can help communicate one will want it. Hey, no one said it would be easy.
quickly source or make the constituent parts. something about the drink then great. Take the Persevere
The Espresso Martini can exist in the modern Bramble, an inoffensive and simple name that
bar because most bars have coffee machines. also suggests a fruity drink, with blackberry Categorise Be prepared to be shouting about it for a while,
The Penicillin included a house ginger syrup, being the obvious main ingredient, but also it’s likely to take decades.
interesting at the time, but something we all now spring and summer in the same stroke. It’s such It might help to identify some key flavour families
consider easy enough to make. Think about a strong name that one of the best bars in the to then move around and combine in different
what equipment every bartender around the world is named after it. Think about the entire ways. A core list would include: strong (spirit),
world will have to hand – don’t expect them to concept rather than choosing a catchy name for bitter (bitters), sweet (sugar, liqueur, sweet
don a lab coat to create a single drink. the sake of it – have a reason behind the name vermouth), sour (citrus juices), dilution. But as
and a story to tell. an extension also consider adding spicy, smoky
and floral flavours into the mix.
6 7
CLASSIC COCKTAILS DOUGLAS ANKRAH DOUGLAS ANKRAH CLASSIC COCKTAILS
Do you remember when We’re sure you’ve been asked
you first had the idea for this hundreds of times but what
the Pornstar Martini? inspired the Pornstar name?
A lot of people mistakenly think Ha ha. I have been asked this a lot and every
that I invented the drink at LAB but time I have to make it clear that the name has
it was actually an idea I had when NEVER been anything to do with porn! When I
I was putting together the menu was writing my book “Shaken & Stirred” in South
at Townhouse in Knightsbridge, Africa, the solitude often got a bit much so I
IT’S BEEN which I opened in 2002. Back
then, people were gradually
moving away from things like the
Cosmopolitan and were looking for
would occasionally frequent a rather
louche gentleman’s club called Mavericks in
Cape Town.
NEARLY something a little different.
I knew it was a great drink but I
didn’t know quite how big it was
When I got back to London, I wanted to add a
cocktail to the menu that was a bit naughty,
and initially called it the Maverick Martini (which
is the cocktail’s more suitable pseudonym if
TWENTY YEARS going to be. I’m a massive music
fan so I compare it to writing a great
song, you have a strong feeling that
you’ve created something special
you are wanting to order it in the presence of
parents or elderly relatives!). I then described it
as the kind of cocktail that would be ordered by
a pornstar and the name stuck. It’s really more
SINCE DOUGLAS
but you don’t really know if innocent than people think.
it’s going to be a hit – but then
people immediately embraced it.
ANKRAH OPENED THE
Can you set the record straight and
What was the drinking specify what the measurements,
occasion and the ‘drinker’ ingredients and method are for the
original Pornstar Martini?
ICONIC LAB BAR (London
you had in mind?
I don’t think you can be too With pleasure. Here’s how to make it properly.
prescriptive about the drinker or
Academy of Bartenders)
the occasion because, regardless The ingredients are 40ml of vanilla vodka (either
of your intentions, the customer ‘Cariel’ or ‘Grey Goose La Vanille’); 15-20ml
will ultimately decide for Passionfruit liqueur (Passoa); and 2 x flat bar
themselves when they want to spoons of homemade vanilla sugar (I have my
IN SOHO, BUT ITS
drink it. own secret formula to making this that I can’t
possibly share!).
When I was designing it, I wanted
to create a cocktail that could be *Editor - “You can use Teissiere
LEGENDARY LEGACY
consumed a few times over an Gomme instead!”
evening. It’s a liquid dessert and a
great after dinner drink, but people Shake all the ingredients for between 15-20
order it throughout the evening. seconds; fine strain into a chilled 7oz martini
LIVES ON.
It’s got a sweetness that people glass; garnish with half a passion fruit and
have really embraced – some provide a teaspoon for eating the passionfruit.
drinks serve a particular purpose Then serve a 60ml glass of chilled Champagne
or period of the evening, but the next to it.
Pornstar Martini hasn’t been
pigeonholed in that way. The way to drink it is to eat a bit of the
A cornerstone of the capital’s thriving cocktail scene throughout the noughties, LAB not only launched passionfruit by scooping out the flesh using
the careers of an array of illustrious industry figures (including Dre Masso, Alex Turner, Tim Stones, the teaspoon, then sip the martini and then sip
Andrea Montague and the late Gregor de Gruther) but also popularised the legendary Pornstar Martini, the Champagne – and then go back and forth
a modern classic cocktail first invented by Ankrah back in 2005. between the three experiences.
8 9
CLASSIC COCKTAILS DOUGLAS ANKRAH DOUGLAS ANKRAH CLASSIC COCKTAILS
Do you have a preference When you see a Pornstar Martini on
when it comes to the the menu in bars that you visit, do
Champagne? you always order it?
Good question! Any Champagne Not really. Now and again. Some bartenders
will do. A lot of bars serve it with When you first created get nervous when serving me my own drink and
Prosecco now but back in 2005, the Pornstar Martini, did you think others try and introduce a twist. It’s interesting
Prosecco was seldom seen outside but it’s a bit like redesigning a two-piece suit; it’s
Italian restaurants. In fact, the it had the potential to become a been done already!
Pornstar Martini has been a major modern classic?
factor in driving sales of Prosecco No. I liked it, but never dreamed it would become
as it’s a cheaper alternative – it’s what it has. I’ve created thousands of drinks and
my gift to the world! I wouldn’t say this is one of my favourites – it’s
like when Nile Rogers from Chic talks about
“Let’s Dance” by David Bowie, he’s always
surprised that it was such a big hit. If you look at
What is the most common the Rolling Stones and The Beatles, their most What do you believe constitutes
mistake bartenders make successful songs are seldom the best ones. a ‘modern classic’?
when mixing it?
Why do you think the Pornstar
Taking shortcuts. I’ve seen bars
using apple juice, lime juice and Martini captured the imagination IT HAS TO BE
orange juice instead of passion
fruit liqueur but that makes it a
totally different drink. It’s often at
and became a classic?
SIMPLE, EASY TO REP-
the behest of the bar owner rather
than the bartender so I don’t blame
The ritual, the theatre of the serve and the
simplicity of the flavours. People just embraced LICATE AND IT HAS TO
the guys behind the bar, they are it during what was a very magical time for the
just trying to make it cheaper. But
if you’re not going to do it properly,
London cocktail scene. Every bartender looks
back at his 20’s and thinks those were the best
HAVE A MEMORABLE
don’t do it at all. Like all classics,
it’s a beautiful drink when done
days of their lives but when we were running LAB
and Townhouse, they truly were beautiful times NAME. THEATRE IS
properly – but an awful one when
done badly. Don’t take shortcuts.
to be in bars – and I really enjoyed myself! Now,
the Pornstar Martini has become my nemesis! IMPORTANT
People call me the Pornstar guy when I walk into
bars and that’s not always a good thing! TOO – IT NEEDS TO
Why do you think there have been
STAND OUT. MAKE A
so few ‘classics’ created in the last DRINK THAT
decade or so?
So, what is the drink you’re most proud of creating?
It’s really difficult to create a classic in this age
PEOPLE WILL TRY TO
I THINK THAT WOULD BE THE
of the internet. But I also think that the role of
bartenders has changed – so many are working MAKE AT HOME… BUT
as consultants, for big hotel groups and in close
“RUBY TUESDAY” AND THE “BLACK association with the big spirits companies. This
is fine but there’s not the freedom of creativity
CAN’T EASILY.
that you get with actually owning and running
STAR LINER”. CHECK THEM OUT. your own bar. If you own the bar you can happily
break the rules. There’s no-one telling you what
you can or can’t do – I did what I wanted to do,
that’s for sure.
10 11
CLASSIC COCKTAILS MODERN CLASSIC MODERN CLASSIC CLASSIC COCKTAILS
Can you name a classic cocktail created in the It’s a similar issue with themed menus. By
last ten years? It’s difficult isn’t it? We posed this continually evolving and innovating with the look,
exact question to a number of leading figures in feel and tone of the menu, bartenders don’t give
the industry, a lot of head-scratching ensued. themselves the time to perfect a cocktail or the
patience to play around with the formula to a
For many, the most recent drinks that could truly point that it can potentially achieve greatness.
be considered classics dated back to 2005.
These were “The Penicillin”, a peaty Scotch And then, of course, there’s the scourge
sipper by Sam Ross of Milk & Honey in New of social media. Michael Butt, founder of
York; and the “Pornstar Martini” a drink originally Soulshakers and creator of the “Pieces of Eight”
designed by Douglas Ankrah in London – yet aka “Treasure Chest” while at Mahiki, blames
now widely available in canned form on the the rise of the phone camera for stopping his
shelves of major supermarkets. brilliant idea becoming a modern classic. Butt
was responsible for breathing life back into
Other industry folk had to cast their minds back the classic “Fish House Punch” but its fame,
to the 80’s when the renowned Dick Bradsell spread globally by the proliferation of pictures
created both the Bramble and the Espresso on social media, meant bars could simply swap
Martini – currently enjoying quite phenomenal the treasure chest for a different vessel – and
popularity in bars up and down the country. the move to ‘modern classic’ was made all the
more unlikely.
MODERN
But why is it that during the last fifteen years, That said, any original drink that captures
CLASSIC
no cocktails have been ushered into the the imagination of both fellow bartenders and
unofficial cocktail hall of fame? Well, perhaps customers, one that is easy to replicate, served
time is a factor. There may be contemporary with charm and theatre, and priced in a way that
drinks being drunk out there that will only be is affordable for the customer yet profitable
confirmed as classic as time passes and with for the bar still has the potential to be a
the benefit of hindsight. ‘modern classic’.
Perhaps it’s because everything has been done What’s more, just like the old school classics,
before. After all, there’s only so much you can modern classics such as the Espresso Martini
do with a drink – playing around with different and the Pornstar Martini; the Bramble and the
proportions of alcohol, sweet, bitter and sour. No Penicillin, are reassuring markers on the menu
matter how great a drink tastes or how original and proven profit generators – but only if they’re
it appears, there will be a historian of hooch done well.
that will blow the dust from a weighty cocktail
tome and reveal that, actually, something very ESPESSO
similar was created some centuries before. In M ARTI NI
short, we’re simply using the same notes but in a
different order.
12 13
CLASSIC COCKTAILS THE MARGARITA THE MARGARITA CLASSIC COCKTAILS
Jesse Estes is one of the world’s
leading tequila experts. As well as a Danny Herrera claimed to have
invented the Margarita in the late
London-based bartender and author he 40’s at the Rancho La Gloria Hotel,
is a brand ambassador for Tequila Ocho located about seven miles south of
Tijuana in Baja California.
that has spent years learning about the As the story goes, he created the
spirit. Here he gives us his take on the drink for Marjorie King, a showgirl
fabled story of the Margarita, a drink and star of the silent screen.
She had claimed to be allergic
that’s drenched in mystery. to every type of alcohol except
tequila, although she couldn’t
drink it straight or with lime and
This storytelling goes hand in hand salt. Herrera mixed three parts
with a classic cocktail, and while there tequila, two parts Cointreau and
isn’t always time to regale the one part fresh lemon juice, serving
it in a stemmed glass rimmed with
customers with tall tales, every now rock salt, and named the drink
and then, a bit of historical context can ‘Margarita’ – Spanish for Marjorie.
When, later in his life, Herrera
make a drink more compelling when was asked when exactly he had
introduced for the first time. first mixed this drink, he thought
it would have been in October or
November of 1947 or 1948, adding
The
that: “Three things happen when
you get old. You lose your memory,
and I can’t recall the other two.”
Margarita
The Margarita is indisputably south of the Mexican border – or One story goes that Margarita Sames, a Texas socialite,
tequila’s most famous incarnation at a Texas socialite’s house in originally came up with the Margarita during the 1948
as a mixed drink, and arguably Acapulco; that it was named after a Christmas holiday at one of her parties in Acapulco, Mexico.
one of the most widely – and bartender’s girlfriend who had her She was attempting to mix tequila with Cointreau and
wildly – popular beverages of the head shot off; and that it was made eventually added lime and a salt rim. According to Sames,
second half of the 20th century. for a silent movie star who simply the drink remained unnamed or was simply referred to
Yet for such a ubiquitous libation, couldn’t stomach her tequila any as ‘Margarita’s drink’ until her husband gave her a set of
the Margarita’s true origins remain other way. As the publication Texas champagne glasses with her first name engraved on them,
largely uncertain, though many Monthly put it memorably in an and the drink’s name was born. The cocktail’s recipe was
theories, conjectures, and legends issue: “Who created the Margarita, spread by many of the social matron’s influential friends,
prevail. They range from its and when? It would be easier to among them John Wayne and the Hilton family. This is the
creation taking place in different identify the missing link between inception story that the French triple sec producer Cointreau
hotels or bars – on, north, or man and ape.” has officially adopted, and frequently included in their
advertising and marketing campaigns.
14 15
CLASSIC COCKTAILS THE MARGARITA THE MARGARITA CLASSIC COCKTAILS
‘King Cocktail’ Dale DeGroff
identifies the roles of Sames and
Herrera as being the most
“key or instrumental”, if not in the
Margarita’s creation, then at
My preferred
least almost certainly in MARGARITA
its proliferation.
Next there’s the story told by Vern Underwood
Sr., then president of Young’s Market Co., which 50ml Tequila Ocho Blanco
had acquired the Californian distribution of
Jose Cuervo in the 1930’s. Underwood credited
Johnnie Durlesser, at the time a bartender
at the Tail of the Cock in Los Angeles, as
25ml freshly squeezed
having created the Margarita, after he asked lime juice
Durlesser to recreate a drink he had tried in
Mexico. Durlesser allegedly named the drink he
created after his wife Margaret (hispanicised
to Margarita). Underwood began marketing 25ml Ferrand Dry Curaçao
this “new-found’ drink, taking out full-page
advertisements made famous by the slogan
“Margarita, more than a girl’s name.” Regardless
of whether Johnnie Durlesser actually created
Glass: Rocks
the first Margarita, Underwood’s ad campaign
helped to boost the drink to superstardom and
possibly even had an influence in propelling the Garnish
Cuervo brand to the market leader position it
now enjoys. Half salt rim (ideally Maldon
An earlier theory surrounds Danny Negrete,
brand salt flakes) and optional
who claims to have invented the Margarita in lime wedge
1936. The story goes that Negrete created the
drink for his girlfriend at the bar he had opened Looking to the earliest mentions of the Margarita
with his brother in the Garci Crespo hotel, in in print, we find the December 1953 issue of
Puebla, Mexico, naming the drink after her – Esquire proclaiming “She’s from Mexico, and her Method
comprised of equal parts tequila, triple sec, and name is the Margarita cocktail,” with the recipe
lime juice, served in a rocks glass over crushed quoted as one ounce of tequila with a dash Shake all ingredients vigorously
ice. However, according to Salvador Negrete,
Daniel’s son, his father created the drink in
of triple sec and the juice of a lime or lemon.
However, the article doesn’t credit anyone as
before double straining into
honour of his sister-in-law at his brother David’s being the original creator of the Margarita. rocks glass over cubed ice
wedding (you can probably guess her name). It is Long story short, will we ever know the
also noteworthy to add that Danny Negrete went Margarita’s true origins? Like all the best
on to work at a number of other bars in Mexico, legends, it is probably best to take these
one of which being the Agua Caliente racetrack different accounts of the drink’s alleged creation
in Tijuana – yet another venue claiming to be the like you would a nice cold Margarita – with a
birthplace of the drink. generous pinch of salt.
16 17
CLASSIC COCKTAILS THE MARTINI THE MARTINI CLASSIC COCKTAILS
No other drink captures that The Martini may have had more
moment, when the short arm twists than a Chubby Checker
strikes six (or indeed five if you’ve tribute night but in its most
had a really horrible day) more classic configuration, the key is to
magnificently. Staggeringly simple capture the conversation between
yet deceptively difficult to master, the gin and the vermouth while
the Martini is unashamedly brazen simultaneously striking the right
in its booziness, transparent in both balance between dilution and
appearance and intention; clean- temperature.
lined yet complex, a v-shaped
salute to the tribulations, trudge Keep it cold. As cold as possible.
and tyranny of modern life – and The shaker, the gin, the vermouth
rightly considered as the king of the and the glasses. Everything.
classic cocktails. Freshness, as ever, is fundamental.
As American essayist Bernard
Steeped in a colourful history, DeVoto contests in his book “The
the memoirs of the Martini are, as Hour: A Cocktail Manifesto” - “You
ever, the topic of much contention can no more keep a Martini in the
among cocktail historians. Some refrigerator than you can keep a
contend the cocktail’s beginnings kiss”. In this current era of ‘mindful
date back to the Martinez during drinking’, it is worth noting that
the goldrush in the 19th Century DeVoto warns against making
while others claim the forefather Martinis too strong – drinking How can you do business without
to the Martini was the Marguerite – one should give you the belief booze? After all, alcohol has been
first mentioned in 1900. that “at any moment we may see oiling the wheels of commerce
the unicorn. But it would not be a for more than a century, drink is
Over the years, the Martini has Martini if we should see him”. the driving force behind modern
become progressively drier and Capitalism and, let’s be honest, no
developed into a drink that, today, other cocktail has fuelled the free-
deftly dovetails with the current market economy more famously
‘gin-aissance’. No other cocktail
THREE MARTINI and fervently than the Martini.
captures the true character of LUNCH
a gin, or indeed vodka, more Back in the 1960s and 70s, the
concisely than a Martini - gently Last year, Lloyds of London, one “Three Martini Lunch” was a regular
laying botanicals bare and of the oldest and most iconic ritual for those working on Wall
ruthlessly revealing the spirit’s of British insurance institutions, Street and Madison Avenue in New
flavour and, indeed, flaws. announced it was forbidding its York. It was an American imbibing
employees from indulging in the institution when business folk
iconic ‘liquid lunch’. would go out for lunch and have a
Martini before the meal, a Martini
A couple of bottles of clarets with during the meal and a Martini after
clients? A swift half with Susan the meal. Clients would become
from Finance? Not anymore. companions, any devil in the
“Drinking alcohol affects individuals detail of prospective deals would
differently,” announced an internal magically disappear, and binding
email sent to its 800 staff. “A contracts would be drawn up
zero limit is therefore simpler, and signed on bar napkins. And
more consistent and in line with the best thing about it? It was tax
the modern, global and high- deductible.
performance culture that we want
to embrace.” In the late 1970s, President Gerald
Ford said, “The three-Martini
As news of its outright ban on lunch is the epitome of American
boozing between nine and five efficiency. Where else can you get
spread, pints were spluttered onto an earful, a bellyful and a snootful
pinstripes throughout the City. at the same time?”
18 19CLASSIC COCKTAILS THE MARTINI THE MARTINI CLASSIC COCKTAILS
DIRT Y MARTINI
WITH OYSTERS
This is, apparently, how Franklin D Roosevelt
SIMPLE SUGGESTIONS:
Alas, times have changed, preferred his Martini – made using a special set of
and asking the taxpayer to silver shakers and famously sipped after he signed
subsidise a liquid lunch is no the 21st Amendment that ended prohibition. Made
longer deemed acceptable with a bar spoon of olive brine, this is ideal with the
on either side of the Pond. sea-swept saltiness of a fresh oyster. It really works, DUKES MARTINI
But of all the ways to reduce shuck it and see.
HERE ARE SOME
the UK’s trillion-pound Drinking a Martini at Dukes Hotel in Mayfair is an
deficit, breathing life back Martini glass unforgettable imbibing experience. The hotel bar,
into the iconic “Three Martini whose renowned regulars included Ian Fleming of
Lunch” is certainly the most 60ml gin James Bond fame, has become synonymous with a
enjoyable – much more signature, old-school serve.
fun than austerity (albeit 5ml olive brine
arguably less effective). At Dukes, the martini is brought to the customer on
7ml vermouth a classic Rosewood drinks trolley. Its preparation
Of course, given the harks back to the fifties and was created originally
sensible sipping times in Method by the legendary Salvatore Calabrese. A huge,
which we now live, drinking Stir the ingredients with ice and strain into the glass. frozen V-shaped Martini glass is thinly coated
three Martinis over lunch Garnish with an olive with very little vermouth and then filled with either
is no longer considered freezing cold vodka or, preferably, freezing cold
acceptable. But that doesn’t CLASSIC MARTINI juniper-led London dry gin. There’s no stirring. And
prevent bars bringing it certainly no shaking.
back – why not spread To be enjoyed alone without any interference from anything
three different Martinis edible, the Classic dry martini is the ultimate aperitif, capable Crucial to the classic at Dukes is the Amalfi lemon
across smaller serves and of stimulating salivary glands from a hundred yards and the twist – introduced by Duke’s esteemed head
accompany them with food? perfect way to prepare your palate for the food ahead. bartender Alessandro Palazzi. A big slice of the
large citrus fruit is gently squeezed between finger
A great way to showcase Given that customers will most likely have experienced a and thumb which creates a thin layer of oil atop of
the versatility of the Martini classic Martini before, why not serve up a softer and sweeter the chilled spirit. As the gin becomes more viscous
is by celebrating its kinship version to start? Swap the dry vermouth for the acutely when almost frozen, the citrus oils don’t sink and
with cuisine. Cocktail and aromatic and eye-catching Cocchi Vermouth di Torino, a the temperature also numbs the smell of the spirit
food pairing can often be dark violet-hued vermouth more readily associated with – allowing the Amalfi lemon to really come through
contrived but it can really Negronis and Manhattans. Rich in autumnal fruit, orange zest on the nose.
work when done well. and warming spice but with all the bitter appetite-inspiring
essentials you’d expect from an aperitif, it works wonderfully You need large lemons too as there are five shots
Even when confined to in a Martini and contains enough character to simply sip of alcohol in a Dukes Martini. And they cost £19.50.
using the core ingredients over ice. Hence the house rule that no-one can have more
in a Martini, the bartender GIBSON MARTINI than two.
has the tools to tailor it to a Martini glass
specific dish. With a glass of Martini glass
wine, for example, there’s not 60ml gin Instead of an olive or lemon twist, this robust relation
that same level of freedom of the classic Martini calls on the face-contorting A few dashes of white, dry vermouth
to play around with flavours. 3 teaspoon dry vermouth/Cocchi Vermouth di Torino pickled onion as its garnish. This is superb with
steak tartare, slicing through the meat and lifting the A few drops of Amalfi Coast lemon oil
By pairing the following Ice cubes fatty texture off the palate with ease.
Martinis with different 1 slice lemon rind from lemon
dishes, and in less potent Olive or lemon zest twist Martini glass
quantities, customers Frozen gin or vodka
can experience the iconic Method 60ml gin
“Three Martini Lunch” yet Stir the ingredients in a mixing glass with ice
still be able to walk out of the and strain into a martini glass. Garnish with an 15ml vermouth
venue unaided. olive or lemon zest twist
Method
Stir all the ingredients with ice and garnish with
a pickled onion
20 21CLASSIC COCKTAILS THE OLD FASHIONED THE OLD FASHIONED CLASSIC COCKTAILS
The Old Fashioned is a classic
FA SHIONED
OLD
cocktail that should really adorn
every cocktail menu.
Not content with a whole heap
of history behind it, arguably
more than any other classic, a
competently made Old Fashioned
is a reliable rubberstamp of quality
for customers. If a bar can make
an excellent Old Fashioned, The simplicity of the Old Fashioned
chances are that the other drinks may open itself up to interpretation,
on the venue’s list can be deftly but it certainly doesn’t suffer
delivered too. foolishness and frippery gladly.
The past has proven that frivolous
It’s a badge of honour among The search for the origins of the But now the Old Fashioned is in twists that depart dramatically
modern bartenders. In fact, the Old Old Fashioned has remained a the midst of a revival, revelling from its core components are
Fashioned has been consistently frustratingly futile exercise for in a renewed respect among rarely well-received.
named as the most asked for cocktail historians – no-one knows bartenders who, in a wider quest
cocktail among the venues that or perhaps will ever know where it for authenticity, and inspired by Muck about too much with this
make up the “World’s Top 50 Bars” was first served - but the earliest a revival in Rye whiskey, have cornerstone of the bartenders art
– proof that it truly is a calling card written appearance of the recipe returned to the original recipes that and your customers, just as they
of quality. comes from a chap in Chicago first earned it its reputation as a did after Prohibition, will soon be
called Theodore Proulx, who true classic. asking for a “Whisky Cocktail” the
As arguably the oldest recorded having bartended at a drinking Old Fashioned way.
cocktail, first appearing as the establishment called Chapin & As well as making it the way it is
“Whisky Cocktail” in Jerry Thomas’ Gore, wrote a cocktail book in 1888 meant to be made – a combination
Bartenders Guide back in 1862, the called the “Bartenders’ Manual”. of water, Whiskey, sugar and
Old Fashioned has a whole load of bitters – bartenders have riffed
history behind it and its origins, as While a staggeringly respectfully on the classic without
ever, is the topic of much debate. straightforward serve in theory, demeaning it as a drink; playing
the Old Fashioned has sadly around with different bitters and
been subjected to all manner sugars, substituting whiskey with
of unnecessary interpretations other spirits including reposado
since its inception more than 130 tequila, aged rum, single malts
years ago. Silly squirts of soda and blended Scotch, cognac
water, insufficient and inferior ice, and armagnac, calvados or even
muddling of fruit and less than genever. The Old-Fashioned recipe
wonderful whiskey have all too is a template that one can apply to
often reduced it from a wonderfully most spirits.
austere, unembellished drink to a
rather silly concoction undeserving In fact, the Oaxaca Old Fashioned,
of the Old Fashioned name. created by Phil Ward in New York, is
a cocktail that opened bartender’s
eyes to agave spirits while the
Benton’s Old Fashioned, designed
by Don Lee of “Please Don’t Tell”,
was the first drink to introduce
fat-washing spirits.
22 23CLASSIC COCKTAILS THE OLD FASHIONED THE OLD FASHIONED CLASSIC COCKTAILS
Sazerac
The Sazerac is the strong, strapping sibling to the Old
Fashioned. For American whiskey enthusiasts, or indeed
those with a fondness for a spicier Rye whiskey, both these
classic cocktails will put a smile on your face - but only the
Sazerac will put hairs on your chest… and also other parts of
the body where you wouldn’t normally expect them.
It’s the rinse of absinthe that sets this short and stirred
spirit-forward cocktail apart from the Old Fashioned.
Benton’s The wild Green Fairy liquid from France may only make a
fleeting appearance but it lifts the drink wonderfully and is
Old Fashioned a nod (or perhaps a Gallic shrug) in the direction of its New
Orleans’ roots.
40ml bacon fat-infused bourbon* There’s considerable conjecture as to whether the Sazerac
5ml maple syrup was first conceived using Cognac instead of American
2 dashes Angostura aromatic bitters whisky, with New Orleans bartenders swapping the brandy for
bourbon after the pesky phylloxera bug laid waste to
Method French vineyards.
Stir the bourbon and maple syrup in a mixing
glass with ice. Then add the bitters and stir. But what is beyond doubt is that other essential ingredient
Strain into a chilled Old Fashioned glass filled to a classic Sazerac - Peychaud bitters. Invented by New
with ice. Garnish with an orange slice. Orleans resident Antoine Amedee Peychaud back in the
1830s, these slightly sweet bitters, adorned with a lovely
*To make the bacon-infused bourbon: anise aroma, are an indispensable, unwavering element of a
Take four strips of smoky bacon and fry in a true Sazerac.
pan. Take 30ml of bacon fat and strain it into a
Old Fashioned container filled with 70cl of bourbon.
Leave it to steep in the whiskey for 6-8 hours or
overnight at room temperature before placing
1 teaspoon of sugar syrup the bottle in the freezer. Once the fat has
2 dashes of Angostura bitters congealed in the bottle, strain the bourbon into a
75ml bourbon whiskey new, clean bottle.
Orange zest to spritz
Method
Place the sugar syrup and bitters in a glass, 60ml Bourbon
add one ice cube and stir. Add some of the Sugar cube
bourbon with another ice cube and continue 1 x Peychaud’s bitters
stirring. Keep adding ice and bourbon 10ml Absinthe
alternately, while stirring, until all the bourbon 1 x Lemon zest
has been added. Stir again, then squeeze the oil
from the orange zest over the drink, drop in the Method
zest and continue stirring. The whole process Fill the glass with ice. In a mixing tin, soak the sugar cube with
should normally take a few minutes, but if the ice four decent dashes of Peychaud bitters, then crush the cube
is wet make sure you taste as you go to avoid and add the Rye Whiskey. Empty the ice from your glass, add
over-dilution. the absinthe, swirl around the glass and discard. Stir your
whiskey mix on ice to chill then strain into to the glass and
spray lemon zest on the top of the glass.
24 25CLASSIC COCKTAILS ON THE MENU: EDINBURGH ON THE MENU: EDINBURGH CLASSIC COCKTAILS
EDINBU RGH BRAMBLE
If you need evidence of its brilliance then note
that Bramble regularly features on industry
polls and picks up the top bar gongs. The team’s
unwavering integrity and commitment to a
grounding in skills like the classics, earns the
plaudits. A Martini is often a benchmark for the
Edinburgh is one of the Thinking Drinkers, and whenever we’ve had one
great drinking cities on here, it’s been immaculate, so we recommend
the planet. Tourists pour in you start any classic cocktail tour here.
from the four corners and
shelter from weather with Jason Scott and Mike Aikman, the legends
whisky or local gin in hand. behind Bramble, also launched The Lucky
Pubs once offered the Liquor Co., another excellent bar within walking
safest of havens, and they distance, and once again, you’ll discover bar
still provide a welcome staff well versed in the classics. But after a
retreat, but today the classic, try one of the Lucky Liquor menu
city also boasts some of drinks - their approach provides an interesting
the best cocktail bars on experiment in learning all you can from every
the planet. Exceptional bottle on the back bar. “We’ve always worked
ingredients, an eye for from this idea - we select thirteen bottles,
design and a pool of create a menu with thirteen drinks, and run it for
talented tenders all thirteen weeks,” they say. This is some feat, but
ensure this is an essential they pull it off.
pilgrimage for anyone
hoping to learn more Mike and Jas also run the Last Word in the
about cocktails, Stockbridge neighbourhood, again named after
particularly classics. a great classic. The bar’s Last Word Revisited
is a stunning cocktail, but the bar also excels
Take Bramble for with it’s simple serves. It’s Quiquiriqui Matatlan
example, a bar that even mezcal with Chartreuse goop and
adopts its moniker from Ting grapefruit soda is an inspired highball.
a great modern classic
cocktail. The alumni of bar
professionals makes for
a long and impressive list, BON VIVANT
amongst them the renown
Ryan Chetiyawardana Elsewhere you’ll learn plenty from the Bon vivant,
for example, but every the creation of Stuart McCluskey, another
time one leaves, another splendid stalwart of the scene. Sours, cobblers,
superstar takes their place. fizzes and mules all make it onto the menu in
Edinburgh is like this, a a twisted form, there’s even a Scotch Colada
fertile breeding ground for to show how classics have informed modern
brilliant bartenders, and interpretations. Stuart also launched The Devil’s
as the city’s spirits scene Advocate, a fantastic bar in Edinburgh’s Old
continues to evolve, Town that is perfect for an Old Fashioned; El
the numbers of bars Cartel, a great place for a frozen Margarita; and
achieving the highest in 2019 he will have a new bar in the form of
standards grows. Lady Libertine.
26 27CLASSIC COCKTAILS ON THE MENU: EDINBURGH ON THE MENU: EDINBURGH CLASSIC COCKTAILS
COCKTAILS
ATTAINABLE SUNSHINE 9.5
Glenmorangie whisky, Rinquinquin, basil, bitters & London Essence tonic
WALK OFF THOSE BLUES 34.5
HIGHBALLS & FIZZES Johnnie Walker Blue whisky, Champagne syrup & bitters
EASTSIDE IRIS 8.5
Hendricks gin, lime, sugar, cucumber, mint & egg white
BUZZ THE TOWER 10
TOM COLLINS Grey Goose vodka, Briottet Fraise, Solerno blood orange liqueur,
lemon juice & sugar syrup
8.5
Bombay Sapphire gin, lemon, sugar & soda
THROUGH THE GRAPEVINE 10
MORNING GLORY FIZZ Ciroc vodka, Briottet Banane, Aloe Vera water & soda, topped with Prosecco
9
Dewars 12 whisky, lemon, GREATEST ADVENTURE
lime, sugar, Absinthe, soda & egg white 8.5
Whitley Neill Rhubarb gin, Cointreau, Cherry Heering liqueur,
TheMAMIE
TigerlillyTAYLOR 8.5
lemon juice & coconut cream, topped with bitter lemon
menu is a NOale
TURNING BACK 8.5
Copper
perfect example Dog,oflime
how a& gingerRoku gin, plum wine, lemon, Cocchi Barolo,
bar can draw attention to Vida Mezcal, topped with bitter lemon
A PLAIN OLD BISON
classics cocktails. As well 8.5
Zubrowka
as their vodka, Stolichnaya Salted Caramel vodka,
own creations,
lemon, ginger, apple, soda SOURS
the menu clearly dissects & egg &whiteDAISIES
classics styles and
OLD CUBAN
families, so that Sours 15
Flor de
& Daisies areCaña DAIQUIRI bitters, mint & Veuve Clicquot Champagne
7 rum, lime, sugar,
packaged 8.5
Bacardi Carta Blanca rum, lime & sugar
together in one section,
LIVENER
while Highballs & Fizzes WHISKY SOUR 10
8.5
areWild Cat gin, lemon, raspberryNaked syrup, bitters
Grouse whisky, & Veuve
lemon, Clicquot
sugar, bitters Champagne
& egg white
in another.
COSMOPOLITAN 9
PALOMA Stolichnaya citrus vodka, Cointreau, lime juice & cranberry juice 9
IGERLILLY
El Jimador Blanco tequila, grapefruit, lime, sugar & soda
QUEEN STREET 8.5
Bacardi Carta Blanca rum, Martini Ambrato,
DARK ‘N’ STORMY lemon, sugar, celery bitters & Islay whisky spray 8.5
Goslings rum, lime, sugar syrup, Angostura bitters & ginger beer
CLOVER CLUB 9
Edinburgh gin, lemon, raspberry & thyme syrup, vermouth & egg white
JIM BEAM HIGHBALL JIM BEAM AMARETTO SOUR
9
8.5
Jim Beam bourbon & Grand Marnier liqueur,
Panda & Sons stands out for its fantastic But when it comes to an exhibition Disaronno Amaretto, Jim Beam Double Oak whiskey, lemon, sugar, bitters & egg white
topped with orange & Pandan soda
classics section, including a Bamboo, Angel of classics on a menu, Tigerlily PENICILLIN 9
Face, Brown Derby and Between the Sheets. takes some beating, and provides
STAR HILL SPRITZ 9
Copper Dog, Lagavulin 16 whisky, lemon, honey & ginger
Meanwhile the twist on the Red Snapper is a useful example of how to present SIDECARlime juice & sugar syrup, 9
Makers Mark bourbon, Aperol,
worth checking out mixing Tanqueray Gin, these drinks in the bar. Courvoisier VSOP Cognac, Grand Marnier, lemon & sugar
topped with Prosecco & soda
tomato juice, kaffir lime leaves, lemon juice,
Worcestershire sauce, sriracha sauce and The bar at the hotel is another
Guinness foam. Then there’s the Voodoo with an impressive list of past
Rooms, which has an excellent twist on the Mai
Tai with it’s Rye Tai - a mix of Bols Genever, blue
bartenders, amongst them is
Jamie MacDonald, who now
FIXES & SWIZZLES There isn’t masses of information available for
curaçao, lime and orgeat housed in crushed runs the excellent Black Dahlia in the cocktails, this is a high volume bar after
ice, then topped with a prized layering of Edinburgh – yet another must-see. all, but by taking this approach the menu is
Rittenhouse Rye. Jamie is one of the leading voices subtly leaving the customer with an insight into
in the bar industry, with decades
MOJITO classics. More importantly, the menu helps the
9
Bacardi Carta Blanca rum, lime, sugar, mint & soda
And the recently opened Hawksmoor is also a of experience working and running bar understand what drinks actually perform.
must-visit, again, the staff here have been drilled bars, he is also mentoring Andy Should the highball classics consistently
in anything classic. The menu itself is based on Latta who now runs the bar at
MINT JULEP perform then the team knows to draw inspiration
9
Bulleit bouron, sugar, mint & bitters
a very classic concept and stands out as one of Tigerlily. Andy meanwhile, is an from this family of classics when creating
our favourite menus of all time. emerging star of Edinburgh and CAIPIROSKA something new. 9
indeed potentially a future star of Ketel One Citreon vodka, lime & sugar
the world cocktail scene, so he
seemed like the perfect person to QUEENS PARK SWIZZLE 8.5
provide some insights into putting Appleton Rare Blend rum, lime juice, Falernum, demerara, mint & bitters
classics on the menu.
28 29CLASSIC COCKTAILS ON THE MENU: EDINBURGH ON THE MENU: EDINBURGH CLASSIC COCKTAILS
The response to the menu has We start the menu with simple
been really positive, people like highballs because opening with an
how it’s laid out into sections. accessible drink always helps, no
We’ve found customers can one likes to feel stupid reading
find what they are looking a menu with ingredients they’ve
ANDY’S ESSENTIAL
for, regardless of whether they never heard of, the simplicity of a CLASSICS LIST:
are seasoned cocktail drinkers highball provides a perfect starting
or complete newcomers who have point. If customers are familiar with
never picked up a menu before. almost every element of these MY FAVOURITE CLASSIC GOES BACK TO RUM AND IS THE PIÑA COLADA,
Customers in general have a better drinks they are more likely to try
BUT HERE’S A LIST OF CLASSICS EVERYONE SHOULD KNOW:
base of knowledge than ever something new.
ANDY before, because cocktail culture
has had such a huge resurgence
LATTA in recent years. While our SOURS – WHISKY SOUR
customers are interested in classic OLD FASHIONED – OLD FASHIONED
Learning the classics cocktails they are also hugely
gives everyone the same interested in our originals as they MARTINI – MARTINI
foundation to work from. allow people to try something new
Classics also give you a starting that they can only get in Tigerlily. HIGHBALL – TOM COLLINS
point when you are training new
bartenders. Once you get the FIX – MOJITO
fundamentals down it gives
you a greater understanding of
PUNCH – FISH HOUSE PUNCH
how different flavours and
ingredients work together.
The first cocktail I ever made was
a Treacle. I am a big fan of Rum
and one of my friends wanted
to introduce me to cocktails so Then we run the “House originals”, In terms of the information we put If you’re reading this trying to
showed me how to make one, and these are important because it onto our menu, that has also been create your own classics, I
this learning about all the classics allows us to showcase what we given plenty of consideration. We suggest you find a combination
has subsequently helped inspire are doing as a bar. Although are a high-volume bar that sells of flavours you like and build
other drinks. For example, one classics are very important to lots of cocktails every week and it from there. After that it’s all
of our cocktails at Tigerlilly is the our menu we wanted to lead because of that we wanted to about ensuring it reads well
Eastside Iris, which is just a simple with the concepts that make us give customers all the information on a menu and making sure it
twist on a classic Eastside that we different to everyone else. they needed in the simplest way, is presented in a unique and
added egg white to and paired with by doing this we can maximise interesting way. For example, the
Hendricks, which works well with Then we’re into classics. It’s efficiency. We find it’s not really addition of ginger and a peated
the flavour profile for the drink. important to keep an eye on these necessary to explain every detail whisky to the classic whisky sour
drinks, even though classics have in Tigerlily, because the menu is completely changes the drink into
The Bramble is our best seller, it endured. So, there are variations already broken down into different something that is unmistakably
sells so well because we have been of Manhattans that don’t seem sections. This means people see a penicillin.
experiencing a huge gin boom in to sell as well on our menu at the drinks they are familiar with which
recent years and with the drink moment. I think this is maybe gives them an understanding for
being a simple fix with fruit flavours because classics go in waves of most of the other serves. If they
its accessible to most palates. popularity and Old Fashioneds are are interested in specifics we find
what most people are drinking just they are quick to ask because
But the main aim of the menu now – they’re looking for something they already have that basic
was to break down what can be stirred down and boozy. Also flips understanding of drinks in that
a challenging/ intimidating list of have never taken off as people category. And we don’t price
drinks in a way that was easily get put off by the idea of a whole classics or originals any differently.
approachable. It paired some egg. But you keep learning as you For us it is important to keep
lesser known classics with drinks go and adapt. price consistency through our
people are familiar with, to give whole menu.
them an ability to try some new
things but in a way that they would
know what they can expect.
30 31You can also read
