You miraculously find yourself on a desert island equipped with a beach hut bar and eight spirits of your choosing. What are you sipping? For Joe Hall, general manager at…
You miraculously find yourself on a desert island equipped with a beach hut bar and eight spirits of your choosing. What are you sipping? For Joe Hall, general manager at London bar Satan’s Whiskers, survival sustenance means frozen Cognac shots, amontillado Sherry and Piña Colada pineapple goodness…
It’s a dilemma we’ve all pondered at one point or another. If you should find yourself stranded on a remote island with little more than a selection of handpicked bottles to call company, which particular boozes would fill your glass?
We put the question to Joe Hall, general manager at laid-back neighbourhood hangout Satan’s Whiskers. For the unacquainted, Satan’s serves up some of Bethnal Green’s finest cocktails to a formidable hip hop soundtrack. The daily-changing menu is packed with riffs on classics so killer, the man himself would patently approve.
No stranger to the back bar, Hall’s career started at former north London bar Wax Jambu at the age of 18. After a few years he moved to Bristol – “a place that I still think has one of the best cocktail scenes in the country, with Hyde & Co, Redlight and Filthy XIII leading the charge at the moment,” he says – before returning to London to Beaufort Bar at The Savoy, which won Best International Hotel Bar at The Spirited Awards 2015 during his tenure. Hall left The Savoy for a junior bartender position at Satan’s Whiskers, which almost four years on, he now runs.
“During my time at Satan’s I’ve learnt a lot, taken a great sense of ownership over the place and won a few competitions,” he continues – namely Belvedere’s Grain to Glass 2019 and the Diplomatico World Tournament 2017, for which he was crowned the European winner – “nowadays I’m much more settled and focused on the advancement and training of the staff at the bar. In my limited spare time, I’m also a certified Cognac educator on behalf of the BNIC.”
Being the first to tackle our ever-so-slightly shameless homage to BBC Radio 4’s Desert Island Discs is a pretty big undertaking, but Hall did not disappoint. After raiding his metaphorical suitcase Border Patrol-style, MoM asked him to talk us through the contents. Here’s what we found…
Why? The perfect mixing Cognac. Clean, Borderies-only and lees-less liquid – amazing in Harvards, French 75s, and Cognac and Tonics. Also, perfect for those frozen Cognac shots we all love – right?
Why? This is the Cognac you want to drink neat. Unbelievably flavourful product of single vineyard Grand Champagne grapes, aged for a long time in dry cellars. It’s rich and complex, but has remarkably distinct tropical notes – passionfruit and pineapple. This is an amazing example of what, for me, makes Cognac stand out amongst other spirits.
Hidalgo Amontillado Napoleón
Why? Pleasant, accessible amontillado Sherry. Maybe too light for the ultra-serious sherry heads of this world but it’s perfect for clean, crisp mixed drinks. Makes my favourite [version of the cocktail] Adonis, and Sherry and Tonic – or a Sobremesa, a drink of mine that contains sherry, sweet vermouth, cucumber and a touch of mezcal.
Why? Why isn’t everyone aware of this stuff?! It’s through distilling only twice with no filtration during the production process that creates this beautifully-flavoured and textured rye vodka from Poland. It makes Martinis that are absolutely out of this world.
Why? I knew I wanted to include something from Compass Box, but picking which bottle is a real challenge. They have such a fantastic range, with some unbelievable blends on offer. As far as pushing the envelope and mind expansion goes, Hedonism has it all, showing that grain whisky can be 100% delicious too.
Why? You wouldn’t be able to make any White Russians without this.
Why? The fondest memories in my entire career are of my time in Venezuela with Diplomatico and the rest of the European competitors. Such wonderful hosting, food, country, weather and… rum. This is the kind of rum you can drink in cocktails during the day, on ice in the evening, and straight out the bottle at night. And that’s just what we did.
Why? As if I could do any kind of Desert Island Discs piece from a cocktail bar that only plays hip hop without referencing Drake. I like to think we’re the only small, curated industry cocktail bar that stocks it, let alone has it taking pride of place in the centre of the back bar. Tastes 100% acceptable.
In-keeping with the theme, if you could take one book with you, which would you choose?
Champagne Cocktails by Jared Brown and Anistatia Miller. Apart from being an informative and succinct list of fancy drinks, this book does a fantastic job of evoking the convivial fun that drinking Champagne should be. Having this on a desert island would get some good celebratory nostalgia going!
And your luxury item?
My phone. Just for the Instagram. Can you imagine the photo opportunities? Coconut shell cocktails and banana leaves… My stories would go viral.
Finally, if you could only drink one cocktail there, what would it be?
On a desert island I’m going to need all the sustenance and nutrition I can get. So, out of necessity more than anything else, I’m going to pick the humble Piña Colada. Plenty of fresh pineapple goodness and calories to sustain me. If you’re going to get stranded on a desert island, you may as well get into it…