After the relaunch of Bar magazine’s website in summer 2012, the editor’s posts about bars, cocktails and drinks can now be found at www.barmagazine.co.uk.
As Christmas gets under way, here is a last look at some of the festive cocktails that we have come across over the past few weeks. The Maestro himself, Salvatore Calabrese, got into the Christmas spirit with a menu of five cocktails designed to embody the tastes and scents of the festive season. They include the Christmas Puddingtini (pictured), a gin-based drink that features a mini Christmas pudding soaked in sambuca, set alight and dropped into the cocktail, perfectly combining the chill of a Martini with the warmth of a flaming Christmas pudding. Continue reading
If you are looking for the perfect gift for your favourite bartender, or just want to treat yourself, there are plenty of great drinks books out in time for Christmas. Continue reading
With ingredients such as mango chutney, cardamom, pea puree and kaffir lime, the cocktails at Anise bar in the City of London are clearly the work of bartenders who have access to the kitchen of an Indian restaurant. The bar is part of Cinnamon Kitchen, the modern Indian restaurant headed by executive chef Vivek Singh, but it has been relaunched as a stand-alone destination cocktail bar. Continue reading
For some years, pisco has been poised to be the “next big thing” in the UK. This year, it finally seems to be happening, albeit in a small way. It has been led by Peruvian restaurants opening in London, from Martin Morales’s Ceviche in Soho in February to Coya, which was opened this month by Arjun Waney whose other ventures include Roka, Zuma, La Petite Maison and The Arts Club.
Lima opened in Fitzrovia in July, created by chef Virgilio Martinez and restaurateur brothers Gabriel and Jose Gonzalez, with bold, Peruvian-inspired interiors by March & White. While the whole two-storey venue is geared towards dining, the bar in the basement serves up an inventive range of pisco-based cocktails under head bartender Andrei Marian. Continue reading
Drew Mayville has been blending whiskey since 1980, first at Seagram and then at Diageo, before arriving at the Sazerac Company in 2004 where he is master blender for the likes of Buffalo Trace. He shared his passion for the spirit at a fantastic new pop-up bar in London’s Covent Garden last month, the Buffalo Bourbon Empire. Continue reading