Legends of American Bar - JOE GILMORE

Frank Sinatra wrote a song about him, he served most influential and famous people of 20th century, created many drinks, remembers Harry Craddock himself, Neil Armstrong send him personal letter to thank for the welcome drink...Moonwalk.
He arrived to London from Belfast and started to work behind American Bar during tough war years in 1940. In 1955 became its 6th head barman and remained in this position until 1976.
Today, aged 93, he still talks his memoires to youngsters like us, American Bar is still circling in his veins and on 18th of January 2012 he came to pick up his Lifetime achievement award from Mixology magazine, shake his cocktail and share few more stories with his friends....

Ladies and Gentlemen....JOE GILMORE!

Hotel Bars

As published in CLASS MAGAZINE

Trends come and go but there is one particular type of bar which has stood the test of time - the classic hotel bar. Previously the domain of solitary businessmen nursing glasses of whisky, London's stuffy hotel bar scene has been revolutionised in the last ten years and, far from the wood-panelled smoky dens of old, a new generation of hotel bars is at the forefront of the city's new golden age of cocktails, with an innovative approach to drinks that finally justifies the high prices. Just what's been going on?

Hotel bars: you either love them or hate them, but what is undoubtedly true is that they have played a massive part in London's drinking history, produced many great barmen and that a lot of classic drinks have survived only because they were always served in these lounges.


However, London's great hotel bars are a relatively new phenomenon. The city was not actually famous for its big hotels until the end of the 19th century, typically associated with smaller accommodation such as inns and private houses. It was only when transportation started to develop, especially the rail network across the Europe, that the tourist industry started to grow as well, automatically creating demand for modernisation.

Some of the oldest hotels in London though didn't open until 1865 when the first large hotel, the Langham, welcomed its first travellers. The Langham was then followed by the famous Savoy in 1889, with hotelier Richard D'Oyly Carte having been inspired by his travels in America. The Coburg hotel opened in 1897 - it was only later renamed the Connaught - and the Ritz in 1906. All quickly became icons of the town, emblematic of modern wealth, comfort and luxury....read full article...

Affair to remember

Few months ago, during those quieter summer days I was playing around with new recipe...I didn't think I came up with something revolutionary, however the final result was rather pleasant and satisfactory. Combination of summer cherry flavours with freshly squeezed citruses, bitters, egg white and turned out to be perfect match. Sometimes, the best result comes from simple ingredients and techniques.

Seeking the right name and presentation is often-times a struggle but once you hear the right one it clicks immediately. I was preparing this concoction for a lovely couple celebrating their first wedding anniversary, discussing their favourite classic movie from the 50's when the lady on a table sitting next to them just said:"Affair to remember! that's the name of the movie you are talking about?" and I said:"yes, and the name of this drink too..."

Affair to remember

10ml caster sugar
20ml fresh pink grapefruit juice
20ml fresh lemon juice
20ml Luxardo Maraschino
30ml Miclo Kirsch eau de vie
2 dashes Peychaud's bitters
1 fresh egg white

Shake hard and double strain it into small flute glass.
Garnish with drops of bitters and essential oils of grapefruit zest.

Please try at home, your bar or you can come to American bar and enjoy...

Ladislav Piljar

Mary Pickford Collins by Nathan Merriman

Few weeks ago I was a guest at UKBG cocktail competition here in London where I was supporting my colleague and friend Nathan.
Today, I would like to share with you his creation which has been inspired by silent screen goddess Mary Pickford and the most famous Head barman of the American bar at the Savoy Hotel (only until Erik Lorincz took over) Harry Craddock.
Mary was once given the Star Of Bombay as a gift from her husband which she eventually donated to the Smithsonian Intstitute, the very same jewel that the bottle of Bombay Sapphire is inspired by.  
Harry Craddock, back in the days dedicated also an art of his own to the actress and included famous rum based cocktail in his great Savoy cocktail book. So to continue tradition of bringing past to present, Nathan came up with his twist on the classic drink. Using new techniques, the Perlini System, which carbonates the liquid inside, he brings collins category to the new level creating an fun, zingy and refreshing Mary Pickford collins.
‬
‪
Mary Pickford Collins
60ml Bombay Sapphire Infused with Liquorice root and Star Anise
30ml Lemon Grass Syrup
30ml Freshly Squeezed Lemon Juice
15ml G Miclo Poire Willam Eau De Vie 
50ml Perrier Water

Glass: Collins Glass

Method: Chill glass with 3 ice blocks that fill glass. Add all ingredients in Perlini System with ice, add co2 and shake vigorously, let the shaker settle for about 10 seconds. Strain excess water from melting ice in collins glass and then pour all ingredients over the ice into collins glass. 
Garnish: Lemon twirl and 2 pear slices. 

Bombay Sapphire infusion:
Infused for 2 hours with 1 liquorice root broken up into small pieces and 10 whole star anise, be careful as you dont want it to find wood notes when you taste.
Lemon Grass Syrup:
Created using 1 lemongrass to 100ml sugar syrup. Cut into small pieces and blend. Once Blended double strain into bottle and you will have syrup.

(You can use any kind of water as long as it a high quality clean water.)
‬
‪

Sent from my BlackBerry® wireless device