Ohayo Tomorrow Hangover Cure – Reviewed!

UPDATE: Want 10% off your bottles of OHAYO Tomorrow? Check out our Discount Code below!

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The sun’s up.

The curtains are drawn. You don’t want to risk getting out of bed. It could be the nausea. It could be the wildest headache that makes you think a coma would be a better idea.

And oh, look at that. It’s a weekday.

The Hoodooist resorts to a whole artillery of hangover cures on a night out – the kitchen is just a giant prep of everything from seltzer to chocolate chip brioche to paracetamol to Angostura bitters, a Pickleback and a steak if he can turn the hob on.

And I don’t care if coffee is bad for a hangover, touch my mug and say goodbye to your hand.

And with that list of ‘cures’ – it’s kind of unbelievable when one company says it can cure any hangover with one tiny bottle to drink before bed.

OHAYO!

Cue: OHAYO Tomorrow – it makes some pretty serious claims. “OHAYO is not a cure, but a prevention aid. By drinking the product as the last drink of the night, before bed, the body has a night’s sleep to reabsorb the essentials.”

The ‘doctor’s secret’ used by partying medical students is “Packed full of B vitamins, electrolytes, and all-natural ingredients like milk thistle, OHAYO puts the good stuff back into your body. That way, the hangover never sets in to begin with.”

According to a pre-launch study – “100% of participants said taking the product helped the next day.”
The Hoodooist, being a nerd, was instantly skeptical with the word ‘helped’ being thrown in there, so was cautious with these claims – but anything that can help with a hangover, he’s happy to tackle.

Instructions were simple enough – shake well, drink last thing before bed.
Probably his favourite bit was the fact that under the removable label is a glow-in-the-dark logo so you can’t miss in stumbling around in the dark.

The Hoodooist stared at the 3 little bottles. He hatched a mini-study in his head, a bottle for each condition:

Control Condition: Food, water before bed, but no OHAYO.
Condition 1: Drink OHAYO before bed without food or water.
Condition 2: Drink OHAYO before bed after only a pint of water.
Condition 3: Drink OHAYO before bed with both food & water.

It was time to go to the source of all hangovers – Casita, Shoreditch. This was gonna hurt.

Gulp. Night 1.

Control Condition:

A control condition involved a night without OHAYO – rating on the hangover scale: “Screw it, going back to bed.”

Condition 1:

Cue awkward strip/stumble between door and bed – the bedside table had a glow in the dark logo smile back – following the instructions one can still follow when the room is spinning: shake well, down.

What nobody warned me about is the taste! It can take a while to get used to, but by the third experiment, he was starting to get accustomed to it. It might not be the best thing to taste after a night on the town, but it’s not intolerable. Kinda like off Miso soup. Or something.

Wake up the next morning to exactly what you’d expect to a no-food-no-water condition – everything still hurt and my throat is on fire – resort to traditional hangover cure spread. I suspected it may have been better than a usual hangover, but I did decide to be a little strict with it considering there were still two more bottles to go.

So far, one thing was for certain: drinking OHAYO without food or water will not make a massive difference to the hangover experience.

I swear it was their fault.

Condition 2:

It’s been a couple of weeks since the last experiment – so here Hoodooist and gang were at Casita all over again.

Back to the strip and stumble and crash montage – this time, a pint of water before turning to the little white bottle of OHAYO.

The morning is a bit harsh, but certainly not as bad as Condition 1. No headache, however things are a bit fuzzy – A major improvement on that front. However, the water hasn’t particularly helped with the acidity and nausea.

Compared to the Control and Condition 1: a decent improvement on the hangover – but could do better before using the word ‘cure’.

At this point, the Hoodooist is becoming quite cautiously optimistic.

At least the sun was still up?

Condition 3:

Oh, is that our bar tab.

With that call to go home, the Hoodooist manages to get food in himself, and down a couple glasses of water, just like in the Control Condition – but now finishing up with the OHAYO. Still not the best taste to end a night, but he’s getting used to it.

It’s been a few weeks since Condition 2, so he’s glad he took notes on the last experience.

Sleep ends all too quickly, the sun is up and – so is he. There is no headache, no fuzziness. Light doesn’t hurt and there is *colour* in the world!

Acidity is still a minor issue – but nothing a breakfast can’t fix. Luckily it’s a weekend, so he get’s to spend the day stuffing his face in bed anyway, but man, what a major improvement on all previous conditions!

Though acidity is still present, it’s a minor issue that a little bit of determination and food can solve, and he’s in a good enough condition to get to work if he had to.

Hangover Scale: “I suddenly understand the virtues of power-walking,” and/or “Is this the real life?”

Verdict: OHAYO Tomorrow ACTUALLY WORKS.

The Hoodooist’s skepticism did have it’s perks though – you want to make sure you get some food and water in you the night before along with your OHAYO.

As we saw in the Control Condition – food and water without OHAYO hurts – so having a bottle at home is always good.
OHAYO makes a fantastic addition to dealing with the hangovers, and seems to have more or less eliminated mine in Condition 3, but it is NOT a replacement for food and water.

Of course, you have to consider DRINKING RESPONSIBLY. It is also important to remember to make sure you keep an eye on your alcohol intake: Prevention is always better than a cure, but when push comes to shove, you know your OHAYO Tomorrow will be on your side.

And speaking of which – I need to restock my fridge.

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And so can you! Until the end of the year, you can get 10% off your OHAYO Tomorrow order from http://ohayotomorrow.com by entering the promo code: Hoodoo

Best of luck on New Year’s morning!

Think Ink Pines by Kraken Rum, Hoxton

Dec5

Type of Bar: Christmas, Winter, Pop Up
Damage: £
Ideal for: Rum, Party, Live Music, Small Groups

The Holiday Season getting a bit colourful for you?

Because, let’s face it, #BlackIsTheNewBlack – you might wanna check out the new pop up Think Ink Pines by Kraken Rum at 186 Hackney Road.

Make the Yuletide Brvtal with *real* all black pine trees, mistletoe and holly, wreaths, and poinsettias will also be available along with a range of dangerously dark Kraken Christmas Cards and Kraken Rum Cocktails.

Yes, from 9th to 13th December, get ready for Krampus with dark Christmas foliage and cocktails courtesy of Kraken Rum!
Visitors will walk into a world of black firs, nestled amongst which will be the festive Kraken Black Spiced Rum Bar serving five specially created Christmas Rum cocktails including the Squid Bite, Black Espresso, The Old Kraken, Perfect Storm and Kraken ‘S’pore’.

Keep in mind that all cocktails are at £5. All come with the simplicity of £5 cocktails as well:

The Black Espresso – Kraken Rum with sugar and espresso, garnished with white chocolate shavings is a simple rum twist on your run of the mill Espresso Martini that does the job as one – smoothly sweet espresso with the spice is topped with a bar of white chocolate to nibble throughout the drink.

The Kraken ‘S’pore’ – a shooter of rum and sugar syrup with a crushed cracker rim and fire-roasted marshmallow. It’s exactly what it sounds like – it doesn’t make the rum any less harsh on the throat, but marshmallows are always fun.

However, even at 5 pounds, some cocktails don’t work out well enough: The Old Kraken I was initially excited for with it’s drier twist – Kraken, white sugar syrup, Yellow Chartreus and aromatic bitters make a drink that’s rather imbalanced and bitter beyond comfort. As for the Perfect Storm, Kraken and Ginger Beer make a university house party favourite, but it’s just that – a house party favourite.

Finally, something to fit the season: the Squid Bite gives us Kraken Rum in hot mulled cider. Spicy, warm – the drink is rather sweet, with powerful apple and cinnamon and clove. It does demand a long time to drink though, so if you manage to grab a table, I’d relax with this one.

So hang up those black stockings with Kraken Black Pines at:
Small (£15), Medium (£20), Large (£35) and Kraken X-large (£50) sizes. Pick up from the shop or reserve via Twitter #thinkinkpines.

Think Ink Pines is open from:

Wednesday 9^th December: 12:30pm – 10pm
Thursday 10^th December: 12:30pm – 11pm
Friday 11^th December: 12:30pm – midnight
Saturday 12^th December: 10am – midnight
Sunday 13^th December: 9am – 4pm

Drinks: **
Atmosphere: ***
Service: ***

Think Ink Pines

186 Hackney Road,
E2 7QL, London.

Brahms and Liszt, Homerton XMAS EDITION

Dec4

Type of Bar: Local, Shop / Off License
Damage: £ – ££
Ideal For: Date, Small Groups

No small secret that QuiQuiRiQui Mezcal ranks up in one of the Hoodooist’s favourites, and the good news is, the brains behind the QQRQ outfit, Melanie Symonds, is now running the Brahms & Liszt Off License and Tasting Room that revolutionises the off license and liquor store for the modern, discerning drinker.

What I love about this spot is first the incredible selection of normally difficult to find brands and spirits: your Poitins sit side by side with possibly the largest selection of tequila and mezcals in London. And there isn’t any need to beanxious trying something new: Brahms & Liszt‘s ‘try before you buy‘ policy means you always leave happy.

But that’s not all! “If you’re up for a bit of educational boozing, you can also attend master classes with some of the drinks industries’ leading personalities in the shop. Expect anything but the norm when you pop by to pick up a bottle: spirits that would otherwise be hard to come by are now easily accessible at Brahms & Liszt.

An interesting selection of handcrafted spirits have been carefully selected from small independent brands that represent something special and unique in their category. This distinctive approach unlike nothing else in the whole of the UK gives customers the opportunity to uncover these outstanding spirits for themselves or for others. Should mixing cocktails at home be a little too much, you can enjoy delicious range of classic bottle aged cocktails that are made in house bought by 100ml, very much like a wine refill system made to be drunk over ice.”

This Christmas, Brahms and Liszt unleashes a new batch of by the bottle cocktails that can be tasted at a masterclass – only this December!

And outside the tasting session, the three cocktails can be bought by the brilliant bargain bottle: £28 for a 500ml or £15 for 250ml.

And what fabulous cocktails they are, the Christmas Old Fashioned, the Alaska, and Santa’s Little Helper have a little something for everyone.

The Christmas Old Fashioned

East London Liquor Company Gold Rum, winter spiced Demerera spirit, and Bob’s Mandarin bitters make up the sweet and spicy Christmas Old Fashioned: the ELLC’s Gold Rum, imported from Guyana, imparts a beautiful toffee and warm vanilla, heated by the mulled spices in the drink, clove and nutmeg sizzle with the zesty mandarin bitters. Smooth, warming, making the perfect digestif on Christmas night.

Probably my favourite, though sweeter than my usual, it just felt too Christmassy to not love. Need a bottle of this.

The Alaska

It’s always surprising to find a gin drink in the winter catalogue – a twist on a Savoy classic, the Alaska is the more aromatic of the three: Gin, Cocchi Americano, Yellow Chartreuse and orange bitters. Smooth and almost velvety, the cocktails is deceptively light. Citrus and juniper and tempered by the Yellow Chartreuse, concluding with an orange finish. Well rounded, with a dry edge. An excellent aperitif!

Santa’s Little Helper

The Santa’s Little Helper brings in the big guns: Qui Qui Ri Qui Matalan Mezcal, Bold London Cherry Spirit, Kamm & Son’s Ginseng Spirit – powerfully smoky, the mezcal muscles in with tropical fruit and pepper, leashed by the sweeter cherry. The next explosion of smoke is a big one, finally ending on a long dry finish from the Kamm & Son’s ginseng.

Adore this cocktail, but it’s one you will have to take your time with. This is a bottle you buy if you wanna go all the way for a bit more raucous Christmas Eve!

Brahms & Liszt is the kind of spot I’ve been waiting to see open in London for a while. It exhibits a powerful understanding of modern drinking culture in London, it’s educational edge, obscure collection, and money-saving try-before-you-buy opportunity makes it an ‘off license’ other liquor stores in the city could learn a thing or two from.

Not to mention their bottled cocktails are the bomb.

Blurring the line between bar and shop, Brahms & Liszt is probably marking a change in the winds of cocktail culture in the city. Major thumbs up from the Hoodooist!

Drinks: ****
Atmosphere: ****
Service: *****

Brahms and Liszt,

10 Chatsworth Rd, Homerton
London E5 0LP.

http://www.brahmsandlisztlondon.uk/

Angostura Rum Tasting @ Heddon St. Kitchen, Piccadilly

Nov23

Gordon Ramsey’s Heddon Street Kitchen lounges over two floors of dark wood and low lighting – and the upper floor hosts a small choice of bar seats where a range of Angostura Rums were presented for tasting in the company of UK Angostura Ambassador, Sean Duprey.

Easily the most popular of the exports from the Trinidadian House of Angostura is their range of rum-based bitters – the classic Angostura Bitters are easily the most recognisable aromatic bitters across the globe, and one can’t imagine even the the smallest or youngest of cocktail bars functioning without a good stock of the spicy secret concoction. More surprising are the other uses of the classic bitters: from helping with hangovers when dashed on lime the morning after, to glazes and cooking – something that hadn’t even crossed my mind. Living in it’s brother’s shadow, the zesty Orange Bitters are always handy in a pinch for an Old Fashioned when out of Angostura Bitters.

Onto the rums!

Vanilla and banana wafts in with the youngest of the HoA range: The Angostura Reserva spends three years in white oak barrels, the rum is charcoal filtered to remove any traces of colour to produce a creamy, clear rum that is best used in cocktails with it’s unobtrusive light flavours, and that neat it has a rather sharp bite.

Classic for a Daiquiri with a dash or two of Angostura Bitters to take the edge of the citrus.

The Angostura 5 year brings in a bit of colour – a more demanding rum, the vanilla bursts into spices and oak, with cocoa hints in the warm finish.

You could certainly turn to sipping this rum, but personally, this is more fun for slightly more indulgent variations of the cocktails one would make for the previous Angostura Reserva.

The black treacle nose really stands out in the Angostura 7 year rum! Sweeter that the last, dark chocolate bursts in with a bang, along with coffee and dark sugar flavours. Creamy and easy to sip, a long finish of toffee and custard lingers behind.

Richer and darker makes this a fitting after dinner rum.

The Angostura 1919 gets its name from the burning down of the Govt Rum Bond in 1932, only to find rum from 1919 filled in its remaining charred casks.

Ages in bourbon barrels, we find spicier and more tropical flavours, including something quite cola-like, along with the vanilla and powerful ginger. Allspice and vanilla/molasses finish is long on this one!

The Angostura 1824 moves around a lot – spending 12 years in charred oak casks, then blended and recasked for a much smoother, richer rum than the 1919.

Lending some tobacco to the vanilla and custard flavours makes this a fantastic rum to sip with a cigar on a cold day. Coats smoothly with a little bite and some good kick, this is one enjoyable rum!

Finally, the Angostura No.1, Second Edition. The name might be a mouthful, but it’s worth it.

Each release of the Angostura No.1 spends some time in traditional American oak casks (the first 10, here) before being recasked into another cask that previously held another spirit – the second release of the No.1 is then filled into a once-used French oak Cognac cask for its final 6 years of aging – lending to it many nutty and dried fruit flavours associated with cognac. Each release will find the rum stored in a different spirits’ casks.

This is one hell of a beautiful rum. The nose is exuberant and floral, with hints of macadamia and vanilla. At first sip, the incredible smoothness of the rum coats the palate delicately, with bursts of fig and long finishes of dried fruit and vanilla.

An absolutely gorgeous limited edition drop.

Here at Heddon Street Kitchen, Angostura displayed their incredible variety and versatility when it comes to producing this popular molasses spirit. With a pour for every occasion from light daytime sips to late night indulgent pours, serves can also come straight from a balloon glass with a cigar in the winter.

An excellent range of rums from the House of Angostura.

Thanks to,

Angostura Rum

http://www.angostura.com/

and,

Heddon St. Kitchen

3–9 Heddon St, Piccadilly
London W1B 4BE

https://www.gordonramsayrestaurants.com/heddon-street-kitchen/

Yelp and Covent Garden’s First London Mulled Wine Festival!

Nov10

Winter is coming!

We all know what that means – mulled wine! And mulled cider. And mulled mead. Anything you can mull, really – all at London’s first Mulled Wine Festival!

The celebrated Christmas staple will have a whole festival devoted to it at Covent Garden’s East Piazza from the 12th-14th of November – and the best part? Entry is free! If you check in with your Yelp! app, which you can download here:

Apple: app.adjust.com/ry1gff

Android: app.adjust.com/d3r3q7

So for three days, from noon to 9PM, “there will be three days of mulled wine from some of the best spots for mulled wine in the city. Plus mulled cider! And mulled mead! And mulled ice cream, mulled pops, mulled candy, mulled jelly shots and, of course, Christmas pies! (And also, some seriously amazing other eats).

It starts on November 12, the same night as Covent Garden switches on its new Christmas lights. Designed by celebrated fashion and film production designer, Michael Howells, the new scheme takes inspiration from the mythology of mistletoe and Covent Garden’s world-renowned reputation as a special place to meet friends, family and loved ones. The iconic, 22 feet tall silver reindeer will also be returning to the East Piazza, ensuring this year’s switch on moment will once again have a stunning backdrop.

Contemporary acapella group After Party will be entertaining the crowds with an exclusive set from 6pm, which features everything from Taylor Swift to Christmas classics. And, whatever the weather, you’re guaranteed a white Christmas in Covent Garden as it will snow on switch on night to add that extra touch of magic.”

Besides all the excellent entertainment, prepare for a massive foodie feast by:

* Battersea Pie (yelp.co.uk/biz/battersea…)

* Chez Antoinette (yelp.co.uk/biz/chez-anto…)

* Gordon Ramsay’s Heddon Street Kitchen (yelp.co.uk/biz/heddon-st…)

* Gosnell’s Mead (gosnells.co.uk)

* L’atypique Organic Wines (latypiquewines.com)

* LIC Pops (havealic.com)

* MEATMarket (yelp.co.uk/biz/meatmarke…)

* Morelli’s Gelato (yelp.co.uk/biz/morellis-…)

* Phizz (phizz.co)

* Smith and Sinclair (smithandsinclair.co.uk)

* Thistly Cross Cider (thistlycrosscider.co.uk)

* popchips (popchips.co.uk)

and more!

Plus, the whole event supports Connection at St-Martin-in-the-Field (connection-at-stmartins.…), a charity that helps support homeless people in multiple ways. So you’ll be drinking for a good cause!

Entrance is free if you RSVP at the link below and check in on your Yelp App!
http://www.yelp.co.uk/events/london-yelp-and-covent-gardens-first-london-mulled-wine-festival

See you guys there!

Machine No.3, Homerton

Nov6

Type of Bar: Local
Damage: £
Ideal For: Date, Small Groups

The Hoodooist wishes he lived closer to Hackney.

Launching *this Friday*, Machine No.3 refurbishes an ex-laundrette to set up a quality new bar up in Homerton. The brains behind The Three Compasses – siblings Lauren and Antony Johns, with partner Brian Le Camus took the disused space and are now knocking out expertly crafted cocktails, organic wines, and craft beer all 50% off only on 6th November 2015!

You got that right, 50% off drinks after 6PM at the bar’s launch on 6th November! More info below the review!

The minimalist space exposes brick wall and a small bar to make the most of what essentially a smaller venue – but makes up for the space with character and liveliness as the DJ spins live. Design is still inspired by the laundrette it once was, evident at the booths and the back space. The cocktail list is decently long, and an imaginative mix of classics and original set to satisfy every palate – and the Hoodooist is excited to take it on.

Machine No.3 Cocktail Bar Hackney Homerton London

The Right Hand

Let’s start with a winner, eh? The Right Hand (awesome name) brings us Havana Anejo Especial rum, Campari, vermouth, Xocolatl Mole bitters. Very well balanced on the Campari, smooth and dry, but rounded off well with the creaminess of the Havana and sweetness of the vermouth. The Hoodooist adores this cocktail. Beginning with the light spice and vanilla of the rum, there is an immediate flow into the Campari’s bitter flavours of gentian and the orange zest of the vermouth. Finally, the cacao and cinnamon from the Xocolatl Mole wash over the palate in an almost milk chocolate smoothness to finish.

Beautifully well balanced aperitif. Gorgeous.

The Ford

On the theme of aperitifs, the Ford makes an appearance: Jenson’s Old Tom gin, Noilly Prat, Benedictine. From it’s home in Bermondsey, Jensen’s Old Tom is a traditional 19th C. style sweet gin, so goes unsugared but preserves the sweetness of the classic Old Tom gins. The nose is light with pine notes, and the floral Noilly Prat. The drink is as smooth and light as the nose – a fantastic classic twist on the Martini, the Hoodooist is impressed with the deft hand that stirred this cocktail. After the initial pine bark bite, the Ford opens up to the Benedictine herbal flavours, which immediately proceed to the Noilly Prat finish of orange and spices, a light but floral and aromatic sweetness.

A classic that is often difficult to get just right, here done well.

The Vieille Carre

The Vieille Carré is not to be trifled with. Vieille Prune brandy, Rittenhouse Rye, Vermouth blend, Benedictine brings up one hell of a bitter cocktail. Heavy and full of depth, this cocktail is one to have earlier on in the night, since later it can be a lot of take in – it’s certainly an acquired taste, and for those who know it’s what they like.

The Rittenhouse Rye plays a smaller part in this event, hanging out with it’s sweet corn and pepper in the background while the brandy, heavy with plum, oaky as all hell, muscles in and takes centre stage. The vermouths hang around the sides, rounding off the edges with spice and orange citrus, ending with Benedictine herbalness. Take your time with this velvety, bitter cocktail so full of rich forest flavour.

The Tommy’s Margarita

On our final round, we ended on a comfortable class Tommy’s Margarita, Olmeca Blanco tequila, lime, agave, salt. Normally the Hoodooist avoids salt on his Margaritas, but it really complements the sweeter, honeyed flavours of Olmeca Blanco – and it’s smokiness gives it dimension. A reliable classic. We end the night with a shot of the good old QuiQuiRiQui Matatlan mezcal. Because that’s how a good night either begins or ends.

This little bar hidden away in Hackney knows what its doing, and after a few flashy openings this month, the Hoodooist is glad to find a spot that cares more for quality and service than making a noise. Minimalist it might be, but service is spot on with Emmanuel serving up those Right Hands and shots of mezcal. Machine No.3 knows what a good cocktail is, and with a long, well-balanced and varied menu, there’s always someone to satisfy.

It also knows that if you want to create a fanbase, don’t charge 12 quid for a good drink. Affordable and fun, with a homey vibe, it follows a similar winning formula as Casita Bar – setting itself on a track for a cult following. Fun + Quality + Not murder on the wallet = a place you want to spend all night.

DO NOT MISS THE HALF PRICE COCKTAILS AT THE LAUNCH 6TH NOVEMBER 2015!

Machine No. 3 will be officially opening its doors from 6pm on Friday 6th November with 50% off drinks all night long as well as delicious pints of pale ale served up by brand new Dalston brewery ’40FT’ as we well as local London distiller Alex Kammering supplying some of the much-lauded Kamm & Sons to feature in a cocktail specially created for the launch.

You do not want to miss this night out! (3.50 for a cocktail? I mean, you must be crazy to miss out.)

Drinks: ****
Atmosphere: ***
Service: ****

Machine No.3

271 Well Street, Homerton,
London, E9 6RG.

https://www.facebook.com/MachineNo3

68 and Boston, Soho

Nov3

Type of Bar: Wine
Damage: ££ – ££££
Ideal For: Date, Small Groups, Wine

You’ve probably seen it, you can’t miss it – Soho has welcomed in the new 68 and Boston!

Right beside Bo Drake on Greek Street, 68 and Boston boasts two floors with two completely different personalities. Downstairs at 68, the slick red bar is devoted to affordable wines coming in at £20 a bottle – pretty reasonable in this part of town.

Upstairs at cocktail bar Boston, much like the gilded decor outside, glitters gold with an old fashioned style twisted into modern form, hardwood, sophisticated cerulean walls and gold spread across the slightly labyrinthine venue. The design will immediately strike a Londoner as odd – it’s like someone wedged a City bar into Soho, almost as peculiar and someone wedging Street Feast into Guildhall.

Not detracting from the venue itself being beautiful, no – it’s gorgeous. Of course, your mileage may vary on the matter, our table found it all rather odd and slightly forced. If you are looking for a City bar in Soho’s lively surrounds, though, this would be the spot!

As for the bar, there are some big names involved – President of the UK Bartender’s Guild, Luca Cordiglieri designs along with head bartender, Josh Powell – and the menu reflects that.

2015-2016’s latest trends are immediately visible: more use of wines as vermouths and sherries, longer, lighter serves overall. Before the review, I must point out that this being being a launch, for the staff’s convenience for all the quick rounds of drinks being knocked out one after the other, a restricted menu of 5 cocktails were being served. These are the five reviewed.

L-R: Loud Tempests, and the Squid Ink Martini

A firm favourite and easily the winning drink of the night really went in for the kill in it’s trendiness. The Loud Tempests mixes Lagavulin with samphire-infused White Port, Benedictine and Abbott’s Bitters. Well balanced, the loud peat of the Lagavulin is toned down, it’s sweetness coming in alongside the powerful samphire, which I’d argue dominates the cocktail. A finish of smoky vanilla, anise and herbs lingers. Relaxed, not attempting too much, the cocktail impresses.

The Dazed & Confused rides well with the smoothness of the Absolut Elyx vodka, and bright citrus bitters. This Martini is brought to life by the cardamom infused Cocchi Americano vermouth. Mind you, this is for those who truly not just tolerate, not just enjoy, but relish and delight in cardamom. It’s strong, and it’s not trying to hide it. Personally, it could do with relaxing on that front. A wash of cardamom is welcome, a kick in the teeth with it is another. As long as you enjoy cardamom, this is a novel twist on the vodka Martini.

L-R: Dazed & Confused, and the Peace Offering.

The next two drinks are ambitious, and the Hoodooist loves their ideas. However, they cocktails have underestimate the strength dry sherries can exert over other flavours in the drink.

The Squid Ink Martini is better off of the two, with a short list: Tanqueray gin, En Rama Fino sherry, squid ink. The first sip is a briny bite of sea salt from the ink, followed by powerful Fino sherry. If you enjoy Fino, you will enjoy the Squid Ink Martini. Or you could drink Fino sherry. Maybe with salt. Enigmatic and enticing presentation, though.

The Trader faces a similar dilemma. Bacardi 8yr, Vanilla and Coffee infused Bacardi Carta Blanca, Amontillado sherry, Triple Sec, lime and pineapple juice, sugar syrup. For a drink with that many ingredients, it all gets lost in a mass of sugar and Amontillado with some pineapple juice.

Finally, the Peace Offering was anything but. Olmeca Reposado, Cocchi Torino vermouth, Tempranillo, Agave, unfortunately did not work. The table of seven all rejected it. Like many City bars, Boston appeals in extremes of flavour.

We had an enjoyable Merlot and Pinot Grigio downstairs at the 68 wine bar, though. So there are ups to this venue, just downstairs.

There are some wonderful ideas here that have a tendency to overkill – luckily, overkill is something easily dealt with with a tweak. Perhaps in our excitement for novelty, it is possible to rush headlong into trends, and overdo some of them, as seen with the powerful sherry flavours dominating entire drinks. At the price these drinks are coming at, though, one would rather wait to see the very possible and easily made changes before shelling out 10-16 pounds for one.

Some big talent here I’m wishing the best to!

Drinks: *
Atmosphere: ****
Service: ***

68 and Boston

4-5 Greek Street, Soho,
London, W1D 4DD.

http://www.68andboston.com/

Barrio Central, Soho

Oct30

Type of Bar: Bar/Restaurant, Mexican
Damage: ££
Ideal for: Food, Small Groups, Large Groups, Party

Soho classic Barrio Central is back! After being shut for renovation, the Poland Street hangout has reopened its door with a few new menu surprises!

Redecorated, the blue-green venue speckled with bright contrasting tiles is still serving Mexican Gulf inspired cocktails and bites, with a few twists here and there. Of course, downstairs is still a drinks-focused late night party hang out versus the dinner tables upstairs.

Let’s get right to it! Over the Al Pastor tacos: Achiote marinated pork, cooked on the spit with slow roasted pineapple, white onions & coriander, with a spicy drizzling El Yucateco habanero sauce – a succulent, deeply flavourful bite with the sweet citrus of pineapple cutting right through – the Hoodooist and co. order a Wonky Donkey and Ol’ Dirty Bastard.

L-R: Wonky Donkey, Ol’ Dirty Bastard

The Ol’ Dirty Bastard is a firm favourite here: Santa Teresa rum, Four Roses bourbon and orange – a host of fruit from the rum quickly gives way to the orange and honeyed notes of the bourbon, ending with a zesty length of orange peel. A fun, lively twist on an Old Fashioned.

The Wonky Donkey leaves quite a bit to be desired, though. Casco Viejo tequila, elderflower, ginger and lime lengthened with soda leaves a rather flat drink at the end. The tequila goes missing (I even forgot what spirit was in the drink), and all you have left is something vaguely sweet and citrusy.

Soon after, the Ceviche Mixto provides a fresh mix of seafood in tiger’s milk, with avocado, crispy sweet potato & serrano chili – a fantastic, lighter seafood dish after the heavier Al Pastor and smoky Lamb Chilli tacos.

Alongside, the new cocktails, (COMING SOON!) arrive – new designs by bartender Sophie Mackay, her newly designed cocktails have a more modern swing to them.

The Bossa Beleza brings in the fizz! Abelha Cachaca, jasmine, ginger, mint, topped up with prosecco – the sweet cachaca and the prosecco dominate this drink, with the jasmine trailing as a faint, lingering finish. Better than that though, while on the South American track, is the Cuba Lima: Pisco ABA, peach, lemon, egg white. A classic tart Pisco Sour with a peachy twist. A fun, reliable drink, with fresh egg white. Always a reliable classic.

The Cactus and Three Cheese Melt Quesadilla come in, cool and fabulously textured. With it, a classic from the Barrio Central menu, the Rumshackle: Santa Teresa rum, orange curacao, pineapple is an incredibly sweet and fruity cocktail, bright with the tropical rum and the powerful pineapple. A beautiful presentation, however.

The Rumshackle

Service is absolutely on point, swift and polite. What I am looking forward to is more from Sophie Mackay‘s coming menu which frankly outshines the older Barrio cocktail collection. True, the Ol’ Dirty Bastard is a good classic, but Bossa Beleza and Cuba Lima knock the Wonky Donky, Rumshackle and Hand Grenade HiBall out of the water. The drinks coming up seem to be more balanced, with more focus on the spirits’ innate flavour profile to shine through without being overwhelmed with juices.

Barrio Central knows what it does and does it well: providing a chilled out spot to relax with a group of friends, no fuss or stuffiness. A party spot in Soho we’re glad to have back.

Drinks: ** (Classic menu) – *** (menu Coming Soon)
Atmosphere: ***
Service: ****

Barrio Central

6 Poland Street, Soho,
London W1F 8PS

http://www.barriocentral.com/

W. M. Barker & Co., Bishopsgate

Oct26

Type of Bar: Basement
Damage: ££
Ideal for: Date, Small Groups, Large Groups, After Work

Notorious for either its history or its name, the popular Dirty Dicks a stone’s throw from Liverpool Street Station has transformed its basement into an all new, all day cocktail bar and cafe.

Serving up toasties, coffee, craft beers and cocktails makes this a great ‘pop in anytime’ kinda spot, which is perfect for the City surroundings. Besides great coffee and bites, the cocktail menu takes a daring step with all the drinks being shrub-based. Shrubs, normally served as acidic aperitifs, can be sweetened dramatically depending on the infusion, and on the other ingredients in the cocktail.

WM Barker & Co., goes for the sweeter. In fact, the whole cocktail list is made with primarily sweet drinks. Each cocktail is named after nearby area, marking the bar as the boundary between City and Shoreditch, attempting to appeal to both markets.

WM Barker Dirty Dicks Bishopsgate City Cocktail bar Poitin

#TheBanker

Beginning with the Bank #TheBanker, we find a unique combo of Absolut vodka, Sherry vinegar, Ban Poitin, champagne syrup, milk, cream, raisin bitters. Now this is bizarre – served in a milk bottle, the first sip is a massive wallop of a hundred flavours at once, till you go in for a second.

Sweet, yes, creamy, oh yes – this certainly is a dessert drink that begins with a pleasing sherry vinegar bite to cut through all the cream. After, it, literally, there is no other comparison: it’s liquid bread pudding.

Honestly, that is exactly it. It finishes off with a lingering champagne syrup.

For someone who normally does not go for sweet drinks, the Hoodooist was oddly charmed by this. Probably the most unique cocktail on the menu.

WM Barker Dirty Dicks Bishopsgate City Cocktail bar Rye Whiskey

#TheInvestor

To go in for something a bit more balanced after the Bank, we ordered the Bishopsgate #TheInvestor: Rittenhouse Rye, La Fee absinthe, peach, peach bitters, mint, sugar. Sounding much more classic Sazerac/Julep, the likes of something that would not be amiss at the Buffalo Bourbon Empire.

However, bitter it is not – I think this cocktail could do with stepping back on the sugar syrup, the bittersweet is followed by a caramelly thickness which one assumes is coming from a lot of sugar syrup. Absinthe aniseed slowly develops. I suppose I went in with a certain expectation of this drink, I’d like to see the spice of the rye playing more of a part.

WM Barker Dirty Dicks Bishopsgate City Cocktail bar gin

#ThePriest

St. Pauls #ThePriest really stands out from the menu with its sour profile: Whitley Neill gin, Green Chartreuse, maraschino, cucumber, cucumber shrub, lime juice, sugar, cucumber ribbon and cornichon. It’s wonderfully heavy on the Chartreuse, which is unmissable as first. Wonderfully tart, the sweetness of the cucumber and maraschino do set in, and if you pay close attention, the unique botanicals of the Whitley Neill are present in the background. A nice change from the sweetness so far.

WM Barker Dirty Dicks Bishopsgate City Cocktail bar Vodka Gin

Foreground: #ThePriest, #TheTrader
Background: #ThePhotographer

Hoxton #ThePhotographer – is, unfortunately, a drink I don’t see myself ordering again. Sipsmith Gin, Sipsmith Sloe Gin, apricot liqueur, pomegranate shrub, lime juice, shortbread crumble rim. Sound wonderful, but really, the shortbread rim is the best part. The overwhelming sugar content of the cocktail, though, is choking.

However, all is not lost: The delightful Craig behind the bar will knock out one of the best Maker’s Mark Old Fashioneds if you ask nicely. A great way to polish off the evening, and change from the Hoxton.

WM Barker Dirty Dicks Bishopsgate City Cocktail bar Halloween

Tarot XIII – #Death

Finally, with Halloween just around the corner, WM Barker will be releasing a Halloween special on the day!

The Tarot XIII – #Death, comes with all the dark sweetness you’d expect of the holiday: Muddled sour cherries, sour cherry shrub, sherry, Kahlua, Port, and Tia Maria, topped off with Schweppes. I will have to admit, this cocktail does have a lot going on in terms of depth, with all the layers of dry fruit from the sherry, the coffee from the Kahlua, et al. But the unmissable, striking flavour is the intensely sour-sweet sour cherries. It is distinctly Halloween, and probably also has the sugar content of a bag of trick-or-treating candy.

WM Barker & Co. is certainly a spot one can see becoming packed with people through the week. Time spent sat at the bar is fun with the company of Craig and team, and more than enough space at a bar that is deceptively larger than it first seems. There is amazing talent behind the bar, and a more varied menu will really showcase their skill.

The only thing that makes this a difficult spot to grade for drinks is, though there is obvious thought going into the cocktails, they’re all on the sweet side, even the ones that lean away like the St. Pauls. Luckily, bartenders will make classics on request, but one feels it should be something that is addressed in the menu.

A fun night out, as long as you know what you are going for!

Drinks: ** (variety) – *** (quality)
Atmosphere: ****
Service: ****

W. M. Barker & Co.

Basement of Dirty Dicks,
202 Bishopsgate,
London, EC2M 4NR.

http://www.wmbarkerandco.uk/

Aberlour Whisky Tasting @ Phonica Records, Soho

Oct23

Soho’s Phonica Records has become bit of a liquor lover’s hotspot lately: earlier this month it hosted the LCW World Class Bar, and this week, home to multi-award-winning single malt whisky distillery, Aberlour.

How does whisky figure into Soho’s iconic vinyl store? Aberlour has worked with collector and restorer Bill Bollman to bring to Phonica one of the last two working early 20^th Century Voice-O-Graphs!

Aberlour Phonica Records Voiceograph Whisky Scotch

Photo Credit: http://thomasalexanderphotography.pixieset.com/

A piece of living history, “The booth in question has been extensively restored by Bill, and the wood panelled sides and interior are steeped in history- like casks of whisky maturing in a warehouse.”

“The vintage 1947 Voice-O-Graph is far more than simple novelty, or an archaic piece of recording history, but an item made from experience, the walls soaked with the memories of those who have used it.”

Booths once house in arcades and diners across the USA, the Voice-O-Graph records a minute long message in the booth to print recordings of everything from simple messages, toasts, birthday messages – to more poignant prayers and love sent to children at war overseas, with the most common war-recordings being of variations of ‘You Are My Sunshine’. History, memories both joyful and moving, emanated from the still functioning machinery that once were common in North American scenery.

Before we have a closer look at the Voice-O-Graph, Aberlour International Ambassador, Alex Robertson, and spirits writer, Neil Ridley, walk us through the Aberlour expressions that scored an impressive gold medal each at the International Spirits Challenge 2014.

After a spectacularly crafted Old Fashioned, the tasting begins: a multisensory experience, Aberlour’s night at Phonica paired each whisky to vinyl tracks.

Beginning with the Aberlour 12 year (Double Cask Matured), a light, red apple nose opens to a palate of similar fruit along with classic toffee, followed by a wash of rich chocolate – ending with a warm cinnamon and ginger finish. A very Autumnal, fitting, dram this season.

After that delightful whisky, the 16 year (Double Cask Matured, gold medal winner at the San Francisco World Spirits Competition 2015) was paired with the gorgeous vocals and choir of ‘Shine On’ by Tallulah Rendall. A creamier whisky, its nose is packed with raisins and even a floral character – a fantastic balance of the double wood casks. The palate is smoother than the 12 year, full with plum and raisin sherried flavours balanced against spicy, floral flavours.

Now the 18 year (Double Cask Matured, gold medal winner at the 2014 International Wine and Spirit Competition) is a massive step up from the 16 year (for the Hoodooist anyway): A gorgeous nose of butterscotch, vanilla icecream, toffee and peaches. The palate opens with cream and stone fruit, and gradually unveils darker, heavier flavours with oak and leather, with a vein of honey running through – ending with a long, warm, sugared finish.

Not expecting that beautiful whisky to be outdone, one was surprised what a stunner the final Aberlour A’bunadh (double gold winner at the San Francisco World Spirits Competition 2015) was, served along with the resonating voice of Johnny Cash. A classic sherry-heavy whisky, the Oloroso butts impart those orange and Xmas spices notes to the nose. The palate is indulgent, and wintery – dark chocolate, cherries, lots of dry fruit and warm spice. Being cask strength, the finish is powerful and lasting, bittersweet and spicy. A favourite. Adore this whisky.

Photo Credit: http://thomasalexanderphotography.pixieset.com/

Concluding the tasting, musician Johnny Flynn takes to the Voice-O-Graph to record an upcoming single, printed onto disc with the Voice-O-Graph’s distinct graininess and vintage nostalgia (a song I’m looking forward to hearing again).

Entering the Voice-O-Graph himself, the Hoodooist is overcome with a feeling of nostalgia for a time he’d never known himself (heavens, this sounds so pretentiously Lynch) – but the sense of everyone that had been in that booth, recording everything from a birthday song to a prayer to hear their son come back home from the war was overwhelming. Especially after hearing a message from a mother to dispatched son just moments earlier.

A unique, unmissable experience that recording on one’s phone cannot be compared to.

Photo Credit: http://thomasalexanderphotography.pixieset.com/

In a few moments, holding the recorded disc in one hand, and a brightly sherried Aberlour expression in the other, this was an experience he was glad to be a part of – and you can too!

The Voice-O-Graph has taken up residency at Phonica Records this October 2015, where consumers have the opportunity to enjoy a dram of Aberlour 12 Year Old as they record their experiences on the Voice-o-Graph instore at Phonica Records during the following times for as long as daily vinyl stocks last:

22nd – 23rd & 29th – 30th October from 5pm -7pm
24th & 31st October from 4pm – 6pm

Fruit, chocolate, spice in a dram, inside a piece of living history – this is an experience that absolutely cannot be missed this Autumn season. Enjoy what is #MadeFromExperience with the Voice-O-Graph and Aberlour Whisky this October at Phonica Records, Soho.

Your future vinyl-owning-self will thank you.

Phonica Records

51 Poland St, Soho,
London W1F 7LZ

http://www.phonicarecords.com/

Highball Hoodoo

London, Cocktails, you know the drill

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