Tag Archives: mixology

Experimental Cocktail Club, Chinatown, New Menu

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We were sitting snugly on the ECC sofas and it was impossible not to hear the nextdoor banker’s conversation. Trying their first cocktails, of perhaps their entire lifetimes, they smirked at the waitress, but remarked excitedly to each other that this was ‘definitely the coolest place I have ever been too’. I gave Mr Banker my card in the hope that it would educate him and encourage him to try out some of London’s other hip cocktail haunts.

But back to Experimental Cocktail Club where, let’s be honest, you will find some of the best cocktails in London. I have mentioned this secret prohibition-style bar before on TMM but with a regularly changing drinks menu, it seemed about time that I check out the latest talent. Recently too I tried the Paris branch of ECC and was interested to find the cocktails less daring, but equally delicious; it seems the French are lagging a little when it comes to the cocktail trend.

The current ECC menu features a plethora of oriental flavours, spices and herbs: I spotted unlikely ingredients like coriander, cumin and pressed beetroot juice… though tempted, I didn’t actually try these concoctions. Reminding myself of the popular classic, we ordered a Saint Germain Des Pres, a carefully balanced mix of Hendrick’s gin, St Germain liqueur, lime juice, Belvoir elderflower cordial, egg white, spiced Tincture & cucumber juice. It was spicier than I remembered, but just as striking, a lone slice of cucumber floating casually on the surface. Havana is the opposite – simply put, it is a straight smoked whisky flavoured subtly with Marsala and Angostura bitters. Created by Shaun Layton, a barman from L’Abattoir in Vancouver. Havana is hardcore and not for the faint-hearted, I could only manage a few sips but was able to appreciate the artistry of the product nonetheless.

We had two favourites: Stockholm Syndrome is a sweet vodka based drink with citrus tastes. Ketel 1 vodka is infused with cumin and dill and added to Linie aquavit, lemon juice, simple syrup & Peychauds bitters. It is served beautifully in a vintage glass with a chunk of lemon and sprig of dill. It is a light and refreshing choice and very easy to drink. The Kota Ternate is rather more exotic: the ingredients reminded me instantly of the Caribbean: Plantation Trinidad rum, Niko’s spiced tea: a mix of spices, coconut and Ceylon tea, Batavia arrack, fresh pineapple and lime juice and milk. Arriving in a medicine bottle for us to pour ourselves, I was instantly captivated. The cocktail itself tastes like a wacky fruit juice, with a kick from the warming spices. If, like me you need something to nibble on whilst sipping your cocktail, I can recommend the Cheese and Charcuterie Plate (£12) – salami, cheese, crackers and cornichons come neatly packed onto a plate.

ECC are selective and particular because they can afford to be. The staff are very friendly but it is hard to get past the doorman, tricky to get a seat and totally unacceptable to take away a menu for a souvenir. The popularity of the place does put me off rather, but if you’ve got the money to spend, ECC’s cocktails are worth every penny.

Visit the website here: www.chinatownecc.com

The Worship Street Whistling Shop, Shoreditch

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The Worship Street Whistling Shop is more laboratory than cocktail parlour… the most experimental of the Fluid Movement’s ventures. In a dark and moody Victorianesque cellar, guests lounge in velvet armchairs and sip extraordinary drinks created from only the strangest and most imaginative ingredients.

Don’t go expecting the same dramatics as Purl, the sister establishment – this bar, they will tell you, is much more about science and discovery.

We tried three drinks from the wildly innovative list:

Pell Mell Cup No. 2 – Woodford Reserve, WS Plum & Pear winter preservation liqueur, ‘Orstead’ treated pomegranate, Tio Pepe, vanilla smoke, malt of ‘Opium’.

Throat Oil – Jose Cuervo, Dubbonet, Cointreau, Heat treated blueberry Tawny Port, Chater peaberry coffee tincture, ‘Orstead’ solution, Vanilla Salt. Spoonful of Milk Porter (to help the medicine go down).

Panacea – Whyte & Mackay 13, Honey and Lavender shrub, lemon juice, sage dust.

They are certainly weird and wonderful… each recipe is presented in a different glass cup or beaker, garnished with exquisite seasoning. Suffering from a winter cough, Throat Oil seemed like the logical choice. It is perhaps the most eccentric drink on the list… a straight strong cocktail accompanied by vanilla salt and cream jelly which alter the taste accordingly. Pell Mell had a very pleasant flavour though some might think it slightly bitter.

Panacea is the most drinkable of the three, though I wasn’t sure about the sage dust on top, which looked (and smelt) more like cigarette ash. Floral but with a kick from the citrus, for the unknowing drinker it could be described as a kind of flavoured Martini.

The majority of the concoctions are priced around £10, reasonable considering the work and time which goes into creating them. Prepare to be surprised and amazed, these are not your average cocktails.

More information here.

http://www.whistlingshop.com/

The Refinery, cocktail class, Southwark

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Why have cocktails become a synonymously girly drink? I guess because they are often sweet, pink and served in delicate glasses. Or maybe just because of the reputation they have been given by familiar chic flicks and TV series. Somehow the brightly coloured filled martini glass has become the iconic girls symbol.

I feel sympathy for the Refinery, their clientele is 95% businessmen, and cocktails are definitely not top of their agenda – but I urge the men of Southwark to be a bit more daring because this restaurant’s cocktail list is worth trying.

A friend and I went along to have a one-on-one cocktail class with a fine mixologist from the bar at the Refinery. A long table had been set up with numerous glass pots and decanters, each containing a different, intriguing liquid or ingredient. In one area stood various fresh juices, another had cordials, pulps and purees, the prettiest area displayed cocktail adornments: purple flowers, edible gold dust and sprigs of fragrant mint.

I have been to cocktail classes before, but never have I experienced such a specialist and hands-on tutorial. Our expert teacher for the evening was Josh Kilpatrick. Josh made the class extra special – chatting to us about the background to certain spirits and the uses for different ingredients. It was immaculately planned and arranged, tailored to suit our needs and give us a well rounded mixological education.

We learnt how to make six of the specially designed Refinery cocktails and took turns to follow Josh’s instructions to create the perfectly mixed drinks. The reward at the end of each recipe? We got to indulge and drink it, so it was in our interest to follow instructions and make the concoctions correctly.

Princess Sparkles: We starting with the basics. A very simple Prosecco based drink that is very easy to make, flavoured with perfumed elderflower cordial and fresh sweet raspberries. Much like a Bellini, the cordial and fruit puree (any fruit can be used) is added to the champagne flute first and topped with fizzy prosecco, stirred gently with a long spoon before being garnished with a whole raspberry or two. I definitely felt a bit over-confident attempting this one… and managed to add too much raspberry and cut the fruit wrong… so it wasn’t the prettiest drink ever but tasted good.

Paris Flower: Not dissimilar to a Mojito this revitalizing cocktail is fresh and light. A blend with white wine and apple juice and jazzed up with plenty of torn fresh mint.

Marigold Martini: this is a quaint and pretty drink, a unique mix of flavours. I got to use my minimal arm muscles with some serious shaking… this cocktail, though different was very drinkable and was perhaps my favourite of the night. Ornamented with gold dust and a flower – it is a gorgeous drink to look at.

English Rose: this is a classic British concoction, refreshing and perfect for the summer months. The gin mixes beautifully with the soft rhubarb flavouring and St Germain elderflower liqueur (my new favourite spirit, it tastes and looks delicious). For this drink my friend was allowed to use one of the stunning giant cylinder ice balls which had been pre-made with a purple flower inside the ice!

After cocktail number four we paused momentarily to eat a delicious Refinery burger each and catch up on essential gossip. Josh returning with a new bucket of glistening ice was our cue to stop eating and start mixing again.

Skinny Pornstar: despite passionfruit being one of my preferred cocktail ingredients this was my least favourite drink of the night. I found the taste too sweet on the palate and not as interesting. Served with a shooter of Prosecco, the drinker can choose to drink each part separately or poured together as a longer drink… I chose to add the two together which created a fizzier fun cocktail.

Very Old Creation: This was the manly drink of the bunch, a twist on the classic Old Fashioned. This is a short and strong drink and is quite easy to make. A genius mix of Buffalo trace bourbon stirred over an ice boulder with pink grapefruit juice, angostura, rhubarb bitters and brown sugar. Despite the strong components I found I really enjoyed this drink with the sour bitter grapefruit and Bourbon balanced together beautifully.

We left the Refinery a little tipsy but with enough cocktail knowledge to start our own little bar! The men of Southwark need to swallow their pride and try these cocktails, they are worth the girly humiliation!

Visit the Refinery website here for more information.

http://www.therefinerybar.co.uk/