Tomorrow is a Bank Holiday here for your friends at MoM Towers, so The Nightcap is coming to you a whole day early!
Wait a minute. It’s not Friday. This is an imposter Friday. A pseudo-Friday. A fake Friday. Does that mean that all the booze news in this edition of The Nightcap will be “fake news”? No, of course not! It’s simply just arriving in your eyes a day early as we won’t be here tomorrow due to the bank holiday. Expect to see us on the beach, surfboard and parasol in hand.
On the blog this week, Annie talked desert island drams with Joe Hall of Satan’s Whiskers, while Adam looked at sweet treats for Easter and imbibed some delicious English whisky for our New Arrival of the Week. Henry’s Cocktail of the Week was a Martiki, a delicious blend of the exotic and the classic. Kristy then looked at Pernod Ricard’s latest purchase, Malfy Gin and guest writer Nate Brown pondered why so many bars don’t serve good coffee.
Right. Let’s get on with the show!
Now you can enjoy Scotch cross buns this Easter!
Reading this in London or New York? Then you are in for a right treat. Noted chef Rory Macdonald, off of NYC’s Patisserie Chanson has teamed up with The Dalmore to create a ‘world-first’ Scotch cross bun! “We’ve used a nutriglaze, which means the whisky is heated but not to the point where the alcohol evaporates,” Macdonald himself explained. “This means the buns aren’t whisky flavoured – it’s a pure whisky glaze – so these Scotch Cross buns are the real deal.” The whisky in question? Dalmore 12 Year Old. A spokesperson from Whyte & Mackay, which owns the Scotch brand, added: “When Patisserie Chanson came to us with the idea of elevating the humble hot cross bun, we knew that they would produce something really special.” Due to the booze content, you do have to be over 18 (21, we presume in New York) to enjoy them. They’re available in the cities from 19-21 April – baked goodies and Scotch? Count us in.
English Spirit plans a boozy visitor centre in Cornwall
Live in Cornwall or got it on your travel list? If English Spirit gets its way, there will soon be another essential stop for visitors to the county. The distillery has submitted plans for a swanky new visitor centre at Treguddick Manor in Launceston. The new space, which will open in Spring 2020 if the team gets the green light, will give guests an insight into spirits productions. Plans also include a café bar, an event space, and a shop. The idea is that other local businesses will get involved and showcase their wares. Most of the details are still under wraps, but we’re excited about this one!
Aperol celebrates 100 years of joy
1919 was a momentous year, World War One was over and the Barbieri brothers, Luigi and Silvio launched a new drink called Aperol at the Padua International Fair. The drink quickly became popular in the nearby city of Venice in the form of the Spritz Veneziano but it’s only in the last 10 years that the drink has gone truly global: according to Drinks International magazine the Aperol Spritz is the 9th bestselling cocktail in the world. To celebrate the anniversary, naturally Aperol has a few things up its sleeves (if drinks can be said to have sleeves). These include the not entirely grammatical Together We Joy global campaign featuring a video; limited edition bottles with labels based on works by Italian artists Lorenzo Mattotti; a graphic novel by Tito Faraci with illustrations by Sergio Gerasi; and a summer tour around the Med with DJ’s, pop-up bars and amphibious vehicles. Finally, there will be something called ‘Grazie Veneto’ where Aperol thanks the region where it was born with three artists, one from Italy, England and America, who will be creating artwork to be exhibited in the town square in Padua. In short, this summer’s colour will be orange.
FMV brings High Coast Swedish whisky to UK
Fields, Morris & Verdin (Berry Bros’s wholesale arm) announced this week that makers of delicious Swedish whisky High Coast has been added to its extensive spirits portfolio. Which in layman’s terms means more delicious Swedish whisky, folks! One of a handful of Swedish distilleries to be founded in recent years, you might know the brand from its original name, Box Distillery, it was renamed High Coast after Compass Box raised concern. Fresh from its rebrand, High Coast has launched a range of whiskies to show off all aspects of what the distillery is capable of. The first whisky in the selection is Älv, a single malt whisky crafted from 100% unpeated malt and matured in bourbon casks for 6 years. There’s also Hav, a blend of 20% peated, 80% non-peated malt whisky aged initially in 40-litre virgin American, Hungarian and Swedish oak casks for 3-4 months before it was transferred into bourbon barrels for 3-6 years. Timmer is the only 100% peated malt whisky in the selection and was matured in bourbon casks for 5-6 years. The last drink in the range is Projekt 63, an experimental dram that was aged for 63 months in 63-litre first-fill bourbon casks on the 63rd parallel, 63 decimetres above ground. We’re looking into why it was named Projekt 63. Berg, a 100% unpeated single malt matured in bourbon casks for 2 years then finished in PX casks for another 2 years, will join the range from September 2019. Berry Bros & Rudd’s spirits buyer Doug McIvor commented on the news: “I have been following the emergence of High Coast over the past few years after tasting new make spirit from the distillery a while back. My thoughts on tasting the spirit back then were that this was a world-beating whisky for the future. Everything I’ve tasted from High Coast since then has confirmed this to be true.” They will be coming to MoM Towers, so get excited Swedish whisky fans!
Smoke & Mirrors presents new head bartender and menu
Singapore bar Smoke & Mirrors has certainly been busy this week. Not only has the rooftop establishment got a new head bartender, Jorge Conde, but it has also launched a cocktail menu, ‘Illusion of Flavours’. Conde previously worked in bars in Spain and London over the last fourteen years and has experience in graphic design, which has come in handy already in menu influenced by Dalí, Picasso and Van Gogh. ‘Illusion of Flavours’ is divided into six categories: Fizzy & Elegant, Sour & Neat, Long & Refreshing, Strong & Neat, Fruity & Punchy and Savoury & Umami, and features Conde’s first creation for Smoke & Mirrors, La Fumata Bianca, which means ‘the White Smoke.’ This is a twist on the Negroni, smoky agave-based raicilla replaces gin, gentian liqueur stands in for Campari and, a blend of Bianco and quinine vermouth takes the place of sweet vermouth in his debut drink. “For this menu, my goal was to reimagine classic cocktails, focusing on traditional flavour profiles and exploring new ways to create them,” says Conde, “I find that people often have preconceptions about how a drink will taste, and I wanted to challenge those expectations with our drinks. While the presentation may appear to be simple, the flavour profiles are quite complex and layered, evolving as you enjoy the drink. As you may expect from the name, there is more than meets the eye.” So if enjoying creative cocktails while taking in spectacular panoramic views of Singapore’s skyline sounds like your thing, you know what to do. And if it doesn’t, have a word with yourself for goodness sake.
New agave spirits bar Hacha opens in London
Fans of all things agave will be delighted to know that a specialist agave spirits bar (or ‘agaveria’) has opened on Kingsland Road, Dalston, London. Hacha, pronounced ‘acha’ and named after the axe used to cut agave pinas, was founded by Deano Moncrieffe, the luxury Tequila ambassador for Diageo Reserve who has worked on its Tequila and mezcal portfolio for over a decade. Moncrieffe’s bar will serve an evolving menu of 25 different Tequilas, mezcals and lesser-known agave spirits, including fine and rare bottles that would otherwise be hard to find in the UK. Each drink will be available to order individually or as part of a tasting flight, which will pair the chosen spirit with a flavour enhancer, for example, añejo Tequila and rum-soaked grilled pineapple. Of course, no good bar would be worth its salt without a good selection of cocktails, which Hacha has in abundance. The bar’s signature drink is the Mirror Margarita, which is served on tap from a striking glass piña on the bar. Latin-inspired small plates, decor and music also feature. Any new establishment that champions agave-based spirits in an innovative, accessible way sounds like a winner in our books.
Swingers: where golf and cocktails meet
We swung on down to Swingers West End crazy golf club for a fabulous evening of cocktail tasting with the head bartender Leo Glé. We were treated to six outstanding cocktails, including three creations that are completely unique to Swingers, named Anna Pavlova, Put The Lime In The Coconut and Elderflower Spritz. When he presented us with Put The Lime In The Coconut, which marries Havana Especial, coconut syrup, lime, passionfruit, mint, Glé told us that if we closed our eyes it would be just like we were on a beach somewhere. Of course we obliged, and, of course, he was right! Then, there were three which threw a twist on a classic, including a tonka bean Espresso Martini, a Clover Club, and an XXX Martini, which was basically a Pornstar Martini with the nutty addition of frangelico. All of the cocktails were absolutely beautiful and outrageously delicious, so a huge thanks to the talented guys behind the bar at Swingers. Glé has been working with Swingers pretty much since the original site opened back in 2016, and it is an understatement to say that his creations are well above par. Unlike our golfing skills.
Glen Moray masterclass at Murrayfield
Last week Speyside distillery Glen Moray released a special rugby-inspired whisky called the Edinburgh Rugby Private Edition. Just 312 bottles of this 52.8% ABV whisky have been produced. Each will cost £100 with all profits going to a charity, Hearts and Balls, which raises money for injured rugby players. The whisky comes from a cask chosen by Scotland internationals, John Barclay (the captain, no less) and Damien Hoyland. And what better way could there be to launch this whisky than with a masterclass at the home of Scottish rugby, Murrayfield Stadium in Edinburgh. It was hosted on Friday 12 April by Glen Moray’s master distiller Graham Coull and Scottish international player, Jamie Ritchie, popped in for a wee dram.
Artesian Bar launches new minimalist cocktail menu
The Artesian Bar at the Langham Hotel in London has won more awards (including World’s Best Bar) than you can shake a stick at. We know because we’ve tried to shake a stick at all the awards and failed. It used to be famous for its elaborate cocktails but no longer because now at the Artesian less is more. A new minimalist menu has been created by bar manager Anna Sebastian and head bartender Remy Savage, who both joined the Artesian in 2017. The new menu which was introduced this week consists of a series of cocktails containing only two ingredients. And to make things even harder for themselves, these new cocktails aren’t exactly what you would call classic pairings: there’s Perrier Jouët Champagne and cream, Star of Bombay Gin with golden beetroot, and St Germain Elderflower Liqueur and red carrot. Elderflower and carrot? It all sounds a bit mad but if anyone can pull it off it’s this team. We’ll be visiting soon and will report back. Watch this space.
And finally… Waiter! There’s a George Clooney in my drink
How much do you like George Clooney? Do you think he’s a good actor but hasn’t done anything really great since Oh Brother, Where Art Thou? in 2000? Well, then you probably won’t be ordering a special new cocktail at Bassment bar in Chicago. This drink could not be any Cloonier: not only is it called The Clooney but it contains Clooney-brand Tequila, Casamigos Reposado, and a giant ice cube featuring the face of Clooney himself smiling up at you as if to say: ‘you really love me, don’t you?’. It’s part of a series of cocktails based on famous people including Beyoncé, Elton John and Adele. The other ingredients in The Clooney are Carpano Antica vermouth, crème de banana, vanilla bean simple syrup, honeyed apricot and smoked hickory. Actually, that sounds rather nice. I wonder if they’ll do one but with a Jeff Goldblum ice cube instead.