Currently browsing November 2008
London is famous for its grand hotels, and names like The Dorchester and The Ritz are synonymous with five-star luxury. Continuing a series investigating the bars of these historic venues, I visit Claridge’s Bar to see how their cocktails shape up.
London is famous for its grand hotels, and names like Claridge’s and The Ritz are synonymous with five-star luxury. Almost as famous are the bars these hotels house, honey pots to the rich and famous and many, like the Savoy, with a historic link to the cocktail. In the first of a new series, I explore the hotel bars of London and see if their reputations are deserved.
The “noble experiment” that was Prohibition had a far reaching and highly damaging impact on the world of the cocktail, and arguably one of the biggest casualties was cocktail bitters. The Bitter Truth celebrates the 75th anniversary of the repeal of the 18th Amendment with a new limited-edition Repeal Bitters, reviewed here.
Often when I’m in a cocktail bar I’ll find myself unable to decide what to drink. When this happens I usually defer my choice to the bartender, and if I’m in a good bar I’m rarely disappointed. During my last visit to Milk and Honey the bartender came back to me with the Dizzy Sour, an interesting classic twist on the Whiskey Sour.
Big fancy launch parties are all very well and good but ultimately what matters to me about Beefeater’s new gin, 24, is the liquor inside the bottle. With the party over and the product now available in the shops does it live up the hype, or is it simply an exercise of style over substance?
Fire juggling gymnasts, drag queens, a fire-breathing mechanical horse, can-can girls and a G&T swigging Jesus, the launch event for Beefeater 24 gin at Syon Park was quite a party. Thankfully I remembered to bring my camera along with me, or I think I’d have written it off as a gin-fueled hallucination.