Salvatore@Fifty closure

Today I will share a real heartbreak new

Despite a magic venue and a wonderful passionate bar team leading by the Maestro himself, The Slavatore @ Fifty shuted his doors

The bar was a private venue but where Salvatore and his team offered a delicate and warm atmosphere, after a enthusiast welcome, we didn't enter in a bar but in his bar... Salvatore hosted you in his home, and he made you feel special

My palate will not forget his Breakfast Martini. We were back in the childhood in front of the vintage rare bottles display. A Maker's Mark dedicated to the Maestro was standing next to a pre-Revolution Cognac.

The Salvatore printed glass offered cocktails perfectly made and balanced.

The Italian bartender started in Duke's Hotel then The Library bar opened his doors to Salvatore Calabrese. During this period and far after he will be awarded several times.

In 1992 Salvatore was awarded the Chevalier du Champagne, and in 1993 he was awarded the prestigious Chevalier du Cognac.

Class Magazine warded the Salvatore@Fifty, Best New Bar in 2005, Bar of the Year and Best Cocktail Offering for 2006. The awards didn't stop to be attributed, most recently the team was awarded Best Bar Team and Bartender of the Year.

We send you our regards for this difficult moment.

Boker's Bitter

The Bartenders looking to recreate Martinez, Crusta, and Japanese Cocktail would be pleased to hear that their dream will come truth.
Adam Elmegirab believes he has finally replicated the flavor of Boker's Bitter

In the print of Jerry Thomas first edition book you can find the Bogart's bitter, it's in fact a misprint then were corrected in latter editions

The 19th century brand was once a popular ingredient in Gloden era potion, used significantly in Jerry Thomas' book, the Boker's Bitter remain rare and precious

Using a sample of the original as a reference, combined with formulas from the late 1800's, Elmegirab used a blend of quassia bark, calamus root substitute, areca catechu, cardamom pods, dried orange peel ans mallow flowers, all macerated in overproof spirit and finished with a secret ingredient.

Thanks Adam for the time you gave me

Boker's recipe from Workshop receipts by Robert Haldayne, 1883
1 1/2 oz. Quassia
1 1/2 oz. Calamus
1 1/2 oz. Catechu (Powdered)
1 oz. Cardamon
2 oz. dried orange peel

Macerate for 10 days in 1/2 gallon strong whiskeys, and then filter and add 2 gal. of water. Color with mallow or malva flower.

Japanese Cocktail from The Bartender Guide by Jerry Thomas, 1862

1 table-spoonful of orgeat syrup
1/2 teaspoonful of Bogart's bitters
1 wine glass of brandy
1 or 2 pieces of lemon peel
Fill the tumbler one third with ice, and stir well with a spoon

Martinez Cocktail from
The Bartender Guide by Jerry Thomas, 1862
Take 1 dash of Boker's bitter
2 dashes of Marschino
1 pony of Old Tom Gin
1 wine glass of vermouth
2 small Lump of ice

Shake up thoroughly, and strain, into a large cocktail glass. Put a quarter of a slice of lemon in a glass and serve. If the guest prefers it very sweet, add two dashes of gum syrup

The Whisky Show 2009

London welcome The Whisky Show 2009, form the 6th to 7th of November. This event is an unique door open to the endless world of Whiskies, and the Scottish lifestyle.

Prestigious distilleries as Laphroaig, Highland Park, Dalmore, Yamazaki offer sample of Blend, Single Malt, Cask Strenght, aged or youngest to your palate during this event.

Many Masterclass are scheduled.
Among them Glenlivet show up his Cellar Collection, Glenfarclass get through five decades of History, Rare and Lost Distilleries reborn under your eyes, then the Port Ellen afficionados will find some unvoidable tastings.

Join us to discover the Scottish kitchen, in a warm atmosphere at Guidhall EC2 7HH

The Boutique Bar Show, Andrew Scutts interview

Hi Andrew, first could you tell us what is your background in the industry, and where the Boutique Bar Show is from?

It all started selling pints at the Universitu Halls of Residence bar and went from there. A goos industry to ravel with a really got into the "industry" when I returned from travelling and got the opportunity to work at the MintLeaf Restaurant and Bar. After a couple of years I wanted my weekends back and started working as a brand ambassodor for Blackwoods Gin showcasing smaller brands but from a bar tender point of view these were the products that made a show interesting. For this reason I set up Boutique Bar Show, all brands are given equal space and people can focus on what's in the bottle and not how flashy your stand looks

Which novelties the visitors will find this year at Boutique Bar Show?

We have a number of new products launches which people may not com across before. There is also the range of talks - we are trying to showcase some of the categories that are often overlooked at other shows - Sheery, Armagnac, etc...

We saw the past years an incredible coming back of old forgotten liqueurs, bitters, vintage cocktails will the trend carry on this year?

I think the trend is still going in this direction with people looking for brands and drinks with history and a storyto tell. With a lot of the classic cocktails being revisited our Sherry talk could be particularly interesting in this respect.

Will Tequilas and Gins remain the most popular spririts in the London bar scene this year?

I think Rum is working vey hard this year with the support of WIRSPA and the amount of time they have spent on education and awareness. Although perhaps not the wide range of active brands that you might see in Gin, Rum is definitely pushing hard this year which is reflected in the amazing sucess of the Rum Fest

You are a fine gourmet regarding French Spirits... Could you tell us what is the market position of them in the London bar scene?

I think France offers a huge array of quality products strongly linked to particular geographical regions and that generally form a strong part of the culture and local identity. I think with the heavily saturated London drinks market a number of these brands can offer an interesting alternative to some of the more traditional products but they will always play a minor role for many of the London bars

Who is for you the most influencial figure of the bar industry in London, and which venues led the bar scene today?

The most influential is probably Simon Difford as he is the most opinionted and witha platform to express his view and so has huge influence over the industry. I term of setting trends it was interesting to see the effect Nick Strangeways had on the bars with his return to the punch bowls and classics which I am now starting to see across the capital

What is your point of view about Spirits against Cocktails?

Spirits need to be apreciated more like fine wines and I believe drinking to learn about a spririt must be the direction that the government should be supporting the industries move toward quality over quantity. Cocktails for me can reflect a feeling, time, sense of occasion or any number of things and so is greater than just the sum of it's ingredients

What are your Boutique Bar Show expectations?

Great brands, quality speakers and a good time had by all!

What are your plans for the future of Boutique Bar Show?

World domination! Failing that another one year keeping true to our ethos of quality brands on every stand

If we have the chance to welcome you, which drink we have to handle perfectly to satisfy your palate?

It all depends on time day, and mood - as long as it's not full of sugar I'll probably be a happy man

Thanks Andrews Scutts for the time you devoted to us
One of the most attended show in london is ready to open his door, please subscribe ar the following link
See you there

Calvados Busnel


It's at the Hoxton Pony in Shoredich that the final took place with a total of 22 bartenders.
The generals rules were to make two different recipes with Busnel Calvados the home-made ingredients had a serious honor and the Calvados reborn trough delicate potions.
Each competitors ahd to offer to our palate one "Martini Style". No rules were surrounding the second recipe in term of style, so the candidate created some outstanding after dinner, before lunch, long and fancy drinks

The first price was a trip to the Busnel distillery during the spring 2009 plus the chance to represent the UKBG at the Nouvelles Vogues International Calvados Trophées in France.
The second price was a trip to the Busnel distillery during the spring 2009 and the third price was a bottle of Rare Calvados Busnel.

After hours of shaker and Mixing-glass fight the result fall

Stephano Cossio
Dorchester hotel and winner of the International final in France

Pomme Allure
Mixing glass and served in an Old-fashioned glass
Dried Apple

60ml Calvados Busnel
15ml creme de peche
15ml Manzanita
peppermint bitter

Yoann Demeersseman
Akbar and CultureBar team member

Kiss from Normandy
Shaken and served in a Highball glass
Apple fan and redcurrants

Fresh redcurrants muddled
45ml Calvados Busnel
5ml toffee nut Monin
65ml organic pear juice
25ml St Germain liqueur

Richard Hunt
Quo Vadis

Solomon & Eve Alexander
Shaken and served in a Coupette glass
Apple slice and nutmeg dust

45ml Calvados Busnel
20ml White cacao liqueur
15ml Lavender Monin
30ml fresh cream
1 cardammon


History of the company

The Busnel distillery now is a merger of three different companies. The first one is the Leblanc cider company, which was founded in Cormeilles in 1910.This made mainly cider and a bit of spirit/alcohol.
The second company is the Busnel distillery which was founded in 1820 in Pont l'eveque.Finally,in 1919, a second distillery was founded , the Anée distillery around 60km from Cormeilles.After the war,the Leblanc company was part of a big group of disillery called la grande distillery Normandie Bretagne.Then, in 1975 the French group Pernod/Ricard decided to buy this group of distilleries, following which they bought the Busnel distillery in 1976 and finally the Anée distillery in 1989. These three companies were relocated in the Cormeilles site.
So since 1995, in Cormeilles they made two brands of Calvados, the Busnel and the Anée. All the production is done on this site from the crushing of the apples to the bottling of the Calvados.

The crushing wheel and the cider press

How the producers used to extract juice from apples before machines were introduced?
They needed to use two stools: a crushing wheel (meule en bois) and a cider press.They had to use two stools because it would have been impossible to get the apple juice if they were only crushed using the cider press. Consequently, the apples had to be crushed initially in order to get apples pulp ,and this was done by the crushing wheel. So the apples in an attic (grenier) of a barn (grange). In this way, they were well conserved until they were ready. Once they were mature, the crushing could take place. They push the apples down that chute (goulottes a pommes) , atfer the apples were in the containers-like part (auge) see the pictures, they were crushed by this wheel (meule en bois) which was pulled by a horse or a mule!

Once the producers had the apples pulp, they had to press it to get the apple juice. In order to do so, they had to use this old cider press that's 150yr old! So they would put 16 identical layers here, and each layer was composed of a piece of wood , on top of which they would put 10cm of apple pulp and then straw or gunny sack. Then someone would take out this piece of wood , a sort of key, and two people would turn that wheel , which is a kind of screw, and this huge wood come down and press 16 layers.
The juice was squeezed out and caught in containers on both sides of the cider press. I am sorry for this long and difficult chapter about the old method but it was really important to understand how the farmers used to work at the time . So , for one ton of apples, producers got between 250 an 300 litres of juice, using this cider press and the prssing lasted 5 hours. Today,they have hydraulic presses and as a result we can obtain approximately 500 litres of juice for one ton thanks to enhanced technology. Even 150 yrs ago , producers found that the juice they got was not enough considering all the work the put into getting it. Consequently, they practised what we called in french"la retrempe". So actually after the first pressing,they would dismount the 16 layers and take out the apples pulp and put it in water for few hours, until the pulp was 'swollen"with water, then they would redo the 16 layers and press a second,a third or even a fourth time.
As a result, more juice was obtained, but the probleme was the several 'retrempes' diluted the apple juice. Consequently, this diluted juice wasn't used to make cider. Instead, farmers kept it as a drink on the farm and that's what we call in french"la boisson".

The Appellations d'Origine Contrôlée of Calvados (A.O.C)

The cider eau de vie (Calvados) is governed by an"Appellation d'origine controlée"(AOC) system. This is a set of rules designed to guarantee and maintain the characteristics production , methods and quality of the products and it's century old traditions. There is two other conditions to get the AOC's, that is the types of apples used, and the method of distillation.
In Normandy, they make a difference between Eating apples and ciders apples. They only used cider apples to make cider and eventually, Calvados. There are over 820 diffenrent types of apples in Normandy, which are put into four categories:

Sweet apples
Bitters apples
Bitters sweet apples
Very acid apples

These four types of apples are going to made the three AOC's according to the different proportions used, which is going to completely change their tastes.
For each AOC, there is a precisely delimited area . And the distillery has to be located in the region where the apples are found.

To make this Calvados , they are going to use 25°/° of each type of apples. This region is the largest Calvados making region in Normandy. It makes up 70°/° of the total production

This Calvados is made with 60°/° of apples and 40°/° of pears and have, of course a specific taste

The most prestigious Appellation
The pays d'auge territory is actually part of 3 departments: Calvados, Orne and L'Eure.
They have to use 70°/° of bitters sweet apples, 10°/° very acid apples and the remaining 20°/° is up to the producers

In Cormeilles, Busnel is situatedat the border of the AOC Calvados region and the AOC Pays d'Auge, which gives them the right to produce those two appellation (AOC auge and AOC Calvados)

The apples tree

There are mainly two types of orchards: the traditionnal orchards with trees , a tree like this is completely mature when it's about 15 years old and the apples are quite often picked manually.
The second one is a modern low-stem orchards. Today, the big producers prefer planting low-stem apple trees, because the branches are a lot lower on the trunk of the tree. Why? Simply because there are a lot of advantages: the density per hectare is greater, the trees are fully productive when they are only 5yrs and the harvest is mechanized.


Calvados is made from apple juice. However between the crushing and the distillation, there is an important process that must be done: the making og the cider.
The fermentation of the cider is completely natural and it's forbidden to add sugar or anything else. The pure apple juice contains natural yeast which transforms the natural sugar into alcohol. The minimum legal time for the fermentation process is 4 weeks but at the Busnel distillery they let the fermentation take place longer for a better quality cider. Before to be distilled the cider must have an alcohol content at least 6°/°.


Important: each AOC has a particular method of distillation

So distillation is a process whereby the cider is heated in order to separate the alcohol and the water vapours. So they're going to start off with a cider that has an alcohol content of 6°/° and they're going to end up with a spirit an alcohol at 70°/°.
To make the AOC Calvados they use column stills. The cider is pumped directly from the vats into the still using underground pipelines. The cider then crosses the two columns to get to the boiler. Once in the boiler they heat up the cider between 80°C and 100°C. At this temperature,the alcohol vapours is going to go up the first column "de barbottage" because the vapour is going to "barboter" between each layer and as goes up. It's alcohol content is going to increase. This is the simple distillation thats lasts 6 hours. When the alcohols comes out of the stills, it is clear as a water so they use underground pipelines to send it into the cellars, where they let the Calvados age slowly in oak barrels.
Now, to make the AOC Calvados pays d'auge( the most prestigious) they use pot still: the difference between the two distillation processes is that for this one they do a double distillation that lasts 18 hours (instead 6 for the first one) who explains why the pays d'auge AOC Calvados is the most prestigious, it take 3 times longer than the simple ditillation.
The pot still are lso called Charente stills because they are used in the Charente regino where Cognac is made. They distilled between January and june and that every day nigth and day except week end.

The Busnel Cellar

They try to keep teh temperature around 15°C during the summer and during the winter. The reason to keep the temperature cool is to reduce the evaporation of the alcohol, however they lose every year 2°/° of their production due to a natural evaporation. All of their barrels are made of oak from the troncais forest, situated in Allier(Champagne region) , a forest that was already famous for its oak when Louis XVI was alive. They use oak firstly because they're obliged to do so and secondly because it is the wood that's best for the ageing of Calvados. It's the contact between the tannin of the oak and the alcohol which gives the Calvados its colour.
At the Busnel cellar some of their barrels are over 100 yrs , they prefer barrels that have already been used to age Calvados. When they get new barrels, they fill them right away with cider or Calvados for the wood to absorb the apple aromas. The barrels are never washed because ther is no deposit after the Calvados, as with cider.
The eau de vie is put into small barrels a minimum of 5 yrs to have a maximum of contact with the oak in order to absorb tannin from the wood. After this long period , the master of the cellar decides if the eau de vie must go into another barrel , and if so , in which barrel. The decision depends of the taste , the colour and the odour that the master wants to obtain.
They don't ever move the barrels. To put the Calvados in other barrels they use a hose with pipelines. They see there is a bun on these barrel that is easily accessible so all they do is take out the bun, put the hose, and pump.
Each barrel gives the Calvados subtle aromas.

The bottling room

As I explained you for the crushing wheel with the old method the farmers use to work to extract the juice of the apples, in the bottling room they use to work as the farmers it means with a very old bottle machine called "La Girondine", four people needed to operate it ; they were still able to bottle around 900 bottles/hour.
In 1997 they bought a modern machine making now 5000 bottles/hours.

Few things about the Calvados around the world. In France it's really famous as a after dinner drink it's traditionnaly drink in Normandy . It's really popular in Germany, east of Europe ,UK...
and it's a really versatile spirit to think innovative cocktails.

Cocktailspirits' gurus interview

1. Could you describe your previous bar experience?

Thierry: "Eric has worked in some of the best bars in Paris & London ; he has worked in collaboration with some of the best that our industry has to offer in this area. His best memories I believe will surely be the times when he was working with Nick Strangeway at Che, Mayfair, London. Since he has the joined the EUVS team on the Bandor Island and has specialised on the historic part of the cocktail culture mostly in France while setting up category symposium on the island as he did for Tequila or Gin. He also has made a few guests appearances at the Paris Experimental Cocktail Club. I myself will describe my bar experience as a tester, an aficionados, a discoverer, a supporter! As truly I have spent most of my nights around a zinc!

Eric: " I had a fantastic time at CHE so did I at CECCONI'S, London gave me the opportunity to discover and learn the basics of our industry! Thierry brings a totally different vision as his experience as a bartender is close to non existing! Yes! Thierry has a background of marketers but mostly of event management since he created Paris Whisky Live during his time at La Maison Du Whisky. He can be found at any night of the week in a bar, tasting the latest cocktail listening to bartenders and always searching for the well hidden quality water holes, in fact he is the one who discovered the Paris Experimental Cocktail Club first!

2. What France need to copy from the other worldwide capital in term of cocktails?

Thierry: "I wouldn't say France need to copy anyone, if you look at history and take an example such as Soyer who was a chef in London 1850, he opened the first American Bar in London, in fact The Savoy had one of his concoctions on the list even if the original was is different Punch a La Soyer was truly a memorable creation that a few countries may today serve but I wouldn't use the word copy, merely inspiration. But France consumers I wish could more inspired by their American, German or English neighbours as the French consumers isn't really a cocktail aficionados as the American or English consumer is. Saying that France could learn a few trick in regards to cocktail bars while looking at America and England! Firstly the bar equipment, we need more companies to build proper bars, at the moment France is lacking of companies that know how to build bar, we need more competition in that area ! Brands needs to look at what their competitors are doing in the USA, the UK another countries as brands have a responsibility to educate the bartenders and the consumers!!"

Eric: "I think Thierry is right we need more equipment of quality, the offer here is too poor, the quality too low! But I believe this is changing, look at the Experimental who has bought a Koldraft ice machine but there is not one technician in Paris who can fix or repair it !!!!! It is even a nightmare to found Hoshizaki!! Same story on the brand, it is so hard to source some of the top quality brand !! Exemple, it is a mission to found brands such as Van Winkle or Tapatio in the shops or the wholesalers... Anyway, on a positive side the industry s changing and going to the right direction, this is what we are trying to achieve at Cocktails Spirits, showcasing each different category of spirits, sharing the knowledge.

3. How should Paris inspire the other capital ?

Eric: "Paris inspire individuals as it has a very strong history relative to cocktails, eating and drinking! Paris Absynthe house were as busy as London Gin house in the late 1880's, Paris is a cultural point, an exchange pole, the bar industry has a heavy history which can be found in Harry's Bar. As how Paris should inspire other capital I am not sure I can pin point the exacts areas but without a doubt design, music are some of the few strong points of the capital, concept which someone like Momo's has achieved to carry out to London."

Thierry: I think it is a constant exchange between capital, to a certain extent Paris has sourced inspiration into NY, London, Amsterdam, Berlin when you look at the bar scene. This is all about an exchange of ideas, rather than just trying to inspire other capital Paris stands has a middle ground for travellers to share ideas.

4. Actually which is the best beverage representing the French cocktail culture?

Thierry: "Arguably wine, one would say most certainly a certain sparkling wine invented by the French and named "Champagne" ; now you could say the French 75 maybe ?

Eric: "Maybe a cocktail invented in France, a classic sadly too many times forgotten, a classic that not all bartender can mastered, now would that be the Sidecar which was invented in Harry's NY Bar? Or would it be the bloody Mary? Or simply the Ricard?! I think it would be very hard to illustrate the French cocktail culture with uniquely one beverage but if I really had to I may refer to a cocktail named Punch a la Soyer, a mix of gin, fresh lemon juice, Maraschino liqueur and Champagne which was created by a French Chef in London 1850's!

5. Actually which person is representing the best the Parisian bar scene?

Eric: Ah, the ultimate challenge, now this is very hard to pin point, again the Parisian scene can not be illustrated by only one bartender but we will try!

THE designer: Philippe Starck no hesitation with his latest opening Mama Shelter
THE Bar entrepreneurs: the three owners of the Experimental Cocktail Club and Curio Parlor Cocktail Club: Olivier Bon, Pierre Charles Cros and Romée de Goriainoff
THE bartender: ah, I am surely forgetting a few people but as a hotel bar/palace host I will give you one name: Gildas at the George V, as a bartender I will mention Carina Soto Velasquez at the Experimental, Nico de Soto at the Mama, Emily at the Curio. I am sure I forget a few but these people are changing the Parisian bar scene today !

Thierry: "Well I think Eric nailed it ! I will also mention people like Xavier Padovani who opened Mama Shelter as a consultant and the Soda Bar in Lyon. Worth mentionning the Trigano family and Cyril Aouizerate at fresh spirits in our industry in Paris.

6. What is your favourite tale around the cocktail and beverage?

Thierry: I love the story of the Ramos Gin Fizz! I wish I could travel around the globe by bringing my favourite cocktail shaker in all the hotel I stay and get my favourite cocktails always with the same consistency.

Eric: Ah, must I chose one? I actually love all the tales behind the creation of cocktails, the story, the real facts behind the first of its kind made cocktail! Who named this cocktail? Why? When?? All these details are actually something that I am passionate about! Lately it is the history behind the French Chef Le Soyer. I started to investigate and have shared info with bartenders around the globe to learn more. So not one favorite tale but loving them all!!!!

7. If you have to elect the Ultimate beverage, the one who made the drink consumption an art, which recipe will you recommend?

Thierry: I have been known to have a preference for bitter and very sour cocktails but for me the Manhattan is the ultimate classic!

Eric: True, the Manhattan is a classic, but for me it has to be the creation of the gin and tonic in 1870, and the quote apparently by Churchill: "The Gin and Tonic probably saved more life that all the GP of the British Empire". Classic and a world saver!

8. Do you any other plan for CocktailsSpirit?

Thierry: We are taking the world over, launching in 5 key markets within the next ten years to bring our vision of the spirit and cocktails world.
Eric: Wait and see...

9. Then a full explication of which brands they can find and which events are offer to the visitor will be present with a link via your web site

Cocktails Spirits aims to educate professionals by introducing the industry's rich heritage, demonstrating its spirit of innovation, and presenting marks of quality that exist in the world of cocktails and spirits. A professionals-only event, Cocktails Spirits invites on the tenth and the eleventh of may France's foremost and influential bartenders, sommeliers, retailers, entrepreneurs, and journalists to discover the wideranging world of spirits and cocktail making in a comprehensive, focused environment. Cocktails Spirits is not merely a bar-show event where industry insiders present their products. Cocktails Spirits showcases the heritage, authenticity, and lifestyle position of each represented brand. The modern art foundation, La Maison Rouge, provides Cocktails Spirits with a striking stage and backdrop in which to present the various spirits and cocktails families as works of art, not as simply products. For the second edition, Cocktails Spirits 09 presents the essentials of the bar trade in twelve presentations. The program features familiar faces of our industry and rising stars from the bar scene who come from all over the world to share their knowledge and passion :

Sunday, 10th of may
1. GEORGES V - LE BAR with Johann Burgos, Gildas Lambert & Maxime Hoerth (Paris)
2. DOOR 74 with Philip Duff (Amsterdam)
3. BRAMBLE BAR with Jason Scott (Edinburgh)
4. RUBY with Rasmus Lomborg (Copenhagen)
5. THE MERCHANT HOTEL with Sean Muldoon & Jack McGarry (Belfast)
6. HIGH FIVE with Ueno Hidetsugu (Tokyo)

Monday, 11th of may
1. SODA BAR with Arnaud & Marc (Lyon)
2. LIQUID ALASSIO with Domenico Costa (Alassio)
3. SALVATORE FIFTY'S with Salvatore Calabrese (London)
4. LE LION with Joerg Meyer (Hamburg)
5. PLEASE DON'T TELL with Jimmy Meehan (New York)
6. EXPERIMENTAL COCKTAIL CLUB with Olivier Bon, Pierre-Charles Cros & Romée de Goriainoff (Paris)
7. SURPRISE « There is only one » (thank God for that!)

Program, List of Brands, & Registration on

And don’t forget : The Traveling Mixologists Party on the 10th of may

Thanks for this interview and the show, the whole team enjoyed the time in cocktailspirit. It's was such pleasant days, it's a kind of event where I found the frienships I look for when I pop in a bar.


Grand Marnier

1827 The Birth
Jean Baptiste Lapostolle set up his distillery in Neauphle le Chateau. He specialised in fine fruits liqueur production

Jean Baptiste Lapostolle's grand daughter married Louis Alexandre Marnier, from a Sancerre winegrower

Louis Alexandre Lapostolle got the idea to blend Cognac and distilled essence from a rare Caraibean orange and sugar. He christened the potion "Curacao Marnier". Meanwhile the trend was to call everything "petit". Many "Petit Bouchon", "Petit Bistrot", "Petit Café" saw the birth a this period, a famous french caterer named César Ritz, closed friend of the familly, tasted the liqueur and suggested to bless it "Grand Marnier"

Escoffier created the mouth watering Grand Marnier crêpes Suzette and The Soufflé au Grand Marnier that will became later unmissable dessert

Louis Alexandre Lapostolle became owner of the Chateau De Bourg in Charente area, located between the Grande and Petite Champagne. The Cognacs are made, selected, aged and carefully blended in the heart of this propriety
Louis Alexandre created the Cuvée Centenaire for the Lapostolle 100th anniversary. This Cuvée was reserved exclusively for the close relative of the Lapostolle familly . Then the public discovered this potion in Villa des Cèdres located in the French Riviera
The Grand Marnier became widely famous after the bartender Arthur A.Tarling, propose the liqueur in a London bartender competition. The Red Lion was born

Creation of the Cuvée du Cent Cinquantenaire by Jacque Marnier Lapostolle for the 150th celebration of Lapostolle company

1998 is dedicated to the Louis Alexandre Lapostolle's memory. His ritual of adding an extra measure of cognac in his Grand Marnier Cordon Rouge result to the Cuvée Louis Alexandre. The proportion of the cognac rised in the blending

Queen Elizabeth II, queen of England received a special cuvée for her 80th birthday

Grand Marnier Cordon rouge 40% vol.
Original liqueur from Marnier Lapostolle Company the flagship, named at its birth Curacao Marnier, was created in 1880. Then the caterer Cesar Ritz, a close friend of the family suggested to christen the elixir “Grand Marnier” while the adjective “petit” was the common trend. Many collectible bottles are available covering differents theme

Secret Concoction
Blend of bitter Citrus Bigaradia spirit and Grande and Petite Champagne Cognac aged at least for 3 years in Château de Bourg in the Charente area
The amber colour is due to 6 months of maturation in French oak barrels.
The authentic red ruban which embellished the pot still shape bottle was ties by women and measure 27cm.

Grand Marnier Centenaire 40% vol.
Created in 1927 by Louis Alexandre Marnier to celebrate the 100th anniversary of Marnier Lapostolle Company. Grand Marnier Centenaire was reserved for the close relatives for many years, then the first public appearance took place in the Villa Des Cèdres on the French Riviera, owned by the Belgium King Léopold 2.

Secret Concoction
Union of Citrus Bigaradia and Grande and Petite Champagne Cognac aged from 6 to 12 years in Château de Bourg in Charente area, the secret of its mellowness would come from some Cognac are aged over 25years.
After 2 years in French oak barrels the this Cuvée offer you a combination of woodiness and soft dries fruits over ginger bread flavour.

Grand Marnier Cuvée Cent Cinquantenaire
To celebrate the 150th anniversary of Marnier Lapostolle company Jacques Marnier-Lapostolle had the idea to create this spirit in 1977. Like the previous one the delicious recipe hos been kept secret and enjoyed by the close relatives of the family for years, now Grand Marnier Cuvée Cent-Cinquantenaire in available is small quantity.

Secret Concoction
Citrus-Bigaradia is married to Petite Champagne Cognac, aged from 15 to 30 years in Château de Bourg in Charente area, some would have been aged for 50 years.

3 years in oak barrel will provide to liqueur the requisite time to mellow the whole beverage
The long maturation of the Cognac combined to a rest in oak wood barrel offer a perfect spirit full of old Cognac aromas, the hint of cinnamon, tangerine and vanilla charm your palate and leave you a long and pleasant flavour to your senses

Manhattan Cocktail

Like so many old classic cocktails, the origin of the Manhattan is unclear.
However, few stories and legends were published around the 1900's in many bar books.
We can say this famous classic is born at the end of the 19th century; the most popular legend about his origin is that would be created at the Manhattan Club in New York in November 1874 where was organized a banquet hosted by Jennie Jerome (mother of british prime minister
Winston Churchill) in honor of presidential candidate Samuel J.Tilden.
But we heard from David Wondrich (author of the best bar book 2008 Imbibe) while was held the banquet Lady C. was in England giving birth
to Winston!
So, we can doubt of this version but anyway it remain the most popular.

One more story by William F Mulhall (Bartender at the Hoffman house hotel from 1862 to 1915) who said the famous Manhattan was inventedby a man named Black who kept a sallon on Broadway just below Houston
street around 1860. Anyway around 1880 so many place claimed the invention of the Manhattan, it was really popular drink made in so many ways with Vermouth and Absinthe, sometimes Chartreuse or Maraschino
and Orange bitters , even later with different spirit as the variation that we all know today.

American cocktails, the street of Manhattan, it is a big city for a big city drink, like the town itself!!

Many cocktail books like Harry Jonhson, Jerry Thomas, Old Astoria, have printed their own recipe in their book, despit differences found his the potion recipes we can be sure :

A Manhattan without rye whiskey is not a Manhattan!

Beverage for businessmen, puritans and connoisseurs, whatever the first recipe was lost in time , the recipe was realised with rye whiskey, vermouth and bitters. The proportion of vermouth and Rye were slightly
various. The Manhattan tend to be dryer and dryer through the age.

In 1882, the democrat newspaper stated that every barkeepers in town knew the recipe. But there was certainly more than "One Original Recipe".
It was one of the first martini cocktail created and more than one hundred years later, it will believe the most famous cocktail with rye whiskey!

Immortalised in so many advertises or movies like Some Like it Hot starring Marylin Monroe.

Althought at the beginning it was consumed by gentlemen, but recently Sarah Jessica Parker claimed the Manhattan was one of her favourite drink which for her symbolized the Manhattan life!

We know as well this is a favourite drink of the IBA (International Bartender Association) and you will always find a Manhattan in all the bar worth this name, around the world .

Try a Manhattan with a martini rince absinthe (old school style) or a Perfect Manhattan with orange curacao or maraschino as JerryThomas book

What else? A dry Manhattan with a hint of chocolate liqueur, nuts or berries liqueur will be a nice combination. Manhattan remains for all bartenders a fantastic cocktail base for creation!

Shaken or stirred, straight up or on the rocks, maraschino cherry or fresh cherry macerated in any spirit or bitters, orange or lemon twist? Some people prefer the unimissable Sweet , some other the Dry even the Perfect or other variations, the legend surrounding his birth make this beverage only more delightful.

Here you will find different recipes from old cocktail books and modern too.

Manhattan cocktail from Jerry Thomas' The Bon Vivant's Companion
Use small bar glass
2 dashes of curacao or maraschino
One pony of rye whiskey (around 30ml)
One wineglass of vermouth (around 50ml)
3 dashes of bitters
Shake up well and strain into a claret glass. Put a quarter of a slice of lemon in a glass and serve. If customers prefers it very sweet, use also 2 dashes of gum syrup.

Manhattan Cocktail by Harry Craddock in Savoy Cocktail Book
1 dash angostura bitter
2/3 rye whiskey
1/3 sweet vermouth
Stir well and strain into a cocktail glass serve with a cherry

Perfect Manhattan cocktail by William Grimes author of Straight Up Or On The Rocks
1 1/2 ounces rye whiskey
1/4 ounce french vermouth
1/4 ounce sweet vermouth
1 dash angostura bitter
1 maraschino cherry(optionnal)
Pour liquid ingredients into an ice-filled shaker. Shake, then strain into a cocktail glass and garnish with a cherry.

Dry Manhattan Cocktail by Angus Winchester author of The Bartender's Book
3 measures Rye Whiskey
1 measure French Vermouth
2 dashes of Curacao
Cocktail cherry
Stir the liquids over craked ice in a mixing glass and mix well. Strain into a chilled cocktail glass and decorate with a cocktail cherry.

Manhattan Cocktail by CultureBar

60 ml Sazerac Rye Whiskey
20ml Italian Martini vermouth rosso
2 dashes of Angostura Bitter 44.7%vol. from Trinidad and Tobago
1 cherry macerated in Kirsh, Sherry Brandy, Fernet Branca

Method: in a cold mixing glass or using the Throwing technique
Glass: chilled coupette
Garnish: cherry

Manhattan Cocktail by Marian Beke from Montgomeryplace
60 ml 100 proof American Rye
30 ml Sweet Vermouth
1 dash of each: orange (mix of German, Usa, Carribean and Dutch
bitters and house aromatic bitters)

Stir in a frozen mixing glass, serve in frozen coupette finish with orange peel and fresh cherry macerated in kirsh eau de vie and sugar syrup.

Manhattan Cocktail by Thierry Daniel from Paris, organisator of Cocktail Spirit
Rye Sazerac
Antica Formula
Aromatic bitters the bitter truth
Orange twist

Hudson Manhattan Cocktail from the parisian Bar le Forum by Xavier Laigle, Aberlour ambassador, and journalist for Cigares magazine

New Yorker's Hudson Manhattan Rye 92°proof.

This Small Batch 100% Rye Whiskey is distilled in the Tuthilltown Micro distillery since 2001
Carpano Antica Formula
Angostura bitter 44.7% vol. from Trinidad and Tobago
Stir in a frozen mixing glass and pour in a chilled martini glass
Garnish with a "cerise à l'eau de vie"

Milroy's of Soho Award Winning Whiskies

A cold wenesday of January in Soho, couldn't finish without a Single Malt, Grain whisky and Bourbon tasting in Greek Street, where as usual the professional team welcomed us with the warmth we all know.

The following spirits were awarded by competitions judges including
Malt Maniacs
International Spirit Challenge 2008
Malt Advocate Magazine Awards 2008
IWSC 2008
The Whisky Magazine World Whiskies Award 2008
San Francisco World Spirit Competition 2008
Jim Murray's Award Winner

award "Microdistillery Whisky of the Year 2008" by Malt Advocate
Penderyn distillery is one of the smallest distillery in the world, and the Only distillery in Wales.

It named after the welsh village where it's located, which is surrounding by the Brecon Beacons montain.

After one day of labour the unique copper pot still distillery produce 2 barrels of Spirit representing only 1000 bottles.

Penderyn ID card
Single Malt from Wales
aged between 6-8 years old
Maturated in Bourbon cask from Heaven Williams and Buffalo Trace distilleries, then finished in Madeira Cask
46% vol

Milroy's of Soho Single Cask Cooley Grain 1991
Bronze medal - Malt Maniac 2008
World Wiskey Distillery Award 2008 - Malt Maniacs

The converted potatoes alcohol plant, situated in the Cooley' Peninsula on the Ireland 's East coast, was bought in 1987 by the company founded by John Telling, and converted in a splendid whisky distillery.

The tripple distillation made famous in Ireland isn't the process used in the Cooley distillery, this single grain whisky distilled in 1991 is distilled in continuous in a copper Pot still.

Afterward the 94.6% vol. spirit is moved to Locke's Distillery in Kilbeggan for the ageing process in First Fill Bourbon Cask during 16years

Cooley Grain 1991 ID card
Single Grain Whisky from Ireland
Aged for 16years
Matured in Bourbon Cask and bottled from an unique barrel
46% vol.

Amrut Cask strength
lver Medal - Malt Maniacs 2008

Silver Best in Class - IWSC 2008
Amrut is actually the only Indian single Malt. The barley used for the elaboration is growing at the feet of the Himalaya montains in India. Shri J.N Radhakrishna is the founder of the present distillery, now his son, Shri Neelakanta Rao took over the company, and offer 3 official bottlings.

The Indian tropical conditions make the ageing process faster and bad value for money. Due to the high temperatures, the evaporation phenomenon raise dangerously, meanwhile the ABV degree stay high. Is for this reason teh Amrut isn't aged for long to avoid an importante loss of liquid.

After the ageing the Amrut whisky isn't dilluated with water and offer a 61,9% vol.

Amrut Cask Strength ID Card
Single Malt from Bangalore in India

Aged for over 3 years due to the legislation


This is London!
So many icons surround the English capital, and Beefeater is among thoses and remind the most symbolic London spirit.

Its specific square shape embellished with the famous Yeomen Warder of Tower of London has been offering London dry Gin since the 1870's from a recipe imagined it the 1860's onward

James Burrough's company
After few years in the America perfecting his skills and knowledge about chemistry and pharmacy, James Burrough decided to run his own business of cordials, liqueurs, orange bitter, curaçao and many other.
In 1863 he bought for £400 the firm of John Taylor dating back 1820, located in Cale Street in Chelsea area.

Then, after many improvements and extentions due to a growing business and a wild range of brands, the James Burrough Ltd. decided to relocated his distillery in Lambeth 26 Hutton Road in 1908. The distillery is named after the original premise in Cale Street.

London's icon
Beefeater Gin is named after the majesty guards at the Tower of London, who are still present and make the Londonners' pride. Their main roles are to guard the crown jewels, protect and attend the Queen during ceremonies.
Beefeater is just a nickname for the guards wich the full name is "Yeoman Warders of Her Majesty's Royal Palace and Fortress the Tower of London and Member of the Sovereign's Body Guard of the Yeoman Guard Extraordinary".
Effectively the nickname Beefeater is from the special diet, including veal, beef, mutton, they used to enjoy when the meet was a luxury.
The French version affirms the name is from the Buffetier, who were the French palaces guardians in the previous centuries.

The Beefeater drawing on the bottle of the London Dry gin wear the scarlet and gold uniform usually dedicated to the ceremonies whereas the everyday tunic is red and navy blue.

Negroni by Culturebar
Created in Florence's Casoni Bar in Italie
Named after Don Camillo Negroni who asked his Americano with gin instead of soda
Built over ice cube but suggest the Cuban Roll or The Throwing, thought to be created in Boadas, and perfectely improved at Dry Martini in Barcelona to match the perfect temperature, and usually garnish with orange slice
25ml of Beefeater Gin
25ml of Carpano Punt E Mes
25ml of Campari
Garnish with an Orange slice