Cocktails in the City 2015 – Summer Edition, London

Jul30

For the second year in a row, Cocktails in the City came in for the weekend and swept the Hoodooist’s life into a tizzy. CitC’s Summer Edition brought 25 bars representing several spirit brands together under the sunny skies at Bedford Square Gardens where 2,000 Londoners came down over 2 days to try a whopping 7,724 cocktails!

Bars and a representing brand set up stalls where bartenders presented the brand in a cocktail of their devising to the public for judging, with scores gathered at the end of the weekend.

Here, we’re gonna look at the cocktails that impressed the Hoodooist most, as well as the best present stalls and experiences.

There was some serious competition this year for cocktails, and it was difficult to narrow it down, but the winners are certainly not a surprise, they’re fantastic bars as they are:

The Rev JW Simpson’s ‘Reverse Vesper’

The Reverend JW Simpson (Click HERE for Review!) presented 4 seperate cocktails, but their star was the Reverse Vesper : Lillet Blanc Vermouth, Belvedere Vodka, a touch of grapefruit and gin at a ratio of 6:2:1 of vodka:gin:vermouth.

With the smooth crispness of the vodka, expect a heavily juniper cocktail, smooth enough for the vermouth’s flavours to come through. At a guess, it may have been City of London Distillery Gin (More on COLD Here), with the sweet tang of grapefruit.

With an outdoor set up of their basement bar, the Rev brought out a comfy seating space under the sun, with a beautiful crystal stand, and a ‘Be a Martini’ multisensory experience that left you a bit stirred. With the wonderful Jim Wrigley and Joaquin Smith behind the bar, you can only expect the perfect Martini.

Fu Manchu Bar’s ‘The Deception of Fu Manchu’

Only a couple of months into their career and the Fu Manchu (Click HERE for Review) is already readying their new Winter menu – and CitC got a preview! Presenting The Deception of Fu Manchu : Rye whiskey, Campari, homemade Raspberry and Vanilla shrub, lemon, grenadine, topped with Tsingtao beer foam. Not sure what to expect, the cocktail sounded like it would be a bit all over the place, but surprised with it’s lively flavours.

The rye whiskey and Campari is exactly what the drink needed to balance the sweetness of the raspberry and vanilla shrub, and the beer foam has a powerful presence and effect of the palate of the cocktail (which, do not worry, tastes nothing like beer). The nose actually adds a refreshing tanginess to the experience, offsetting the raspberry and grenadine which manage the Campari, the rye whiskey maintaining a presence throughout the cocktail, ending neatly on the vanilla. If this is what their next menu will be like, I’m looking forward to it.

The stand itself may have been more suited to an indoor or nighttime event, with it’s deep reds and greens and golds. The host of ingredients were presented to the public alongside Tsingtao for those who’d rather have a beer, and customised fortune cookies containing a host of Fu Manchu vouchers, from a free cocktail to 20% off your bill! With their delightful barteam, this stall was another hit in the Hoodooist’s book.

Shrub and Shutter’s ‘Honey I Shrunk the Kids’

Brixton’s experimental Shrub and Shutter took the Whitley Neill Gin brand from last year’s PKD Bar (thankfully, nobody is ever in the mood for the PKD’s surprisingly racist menu and decor shenanigans) and presented the the Honey I Shrunk the Kids : Whitley Neill Gin, Zuidam Honey Whiskey, honey syrup, lemon, lavender bitters.

The Bedford Square Gardens were perfect for this drink. Lavender and lime break in first, strengthened by the scent from the lavender garnish, and soon settle in with the honey that pairs so wonderfully with the warmer botanicals of the Whitley Neill. Tart to sweet, with hints of floral.

Coq d’Argent’s ‘Far East’

The Far East by Coq d’Argent was probably the most snapped cocktail of the day: U’luvka Vodka with kaffir lime leaves and chilli, sochu with green tea, lemon, agave nectar, decorated with coloured spices and an edible flower. This cocktail deserves all the recognition it got.

First, under the floral canopies of the beautiful stand, the drink seemed perfectly designed for the ‘Summer Edition’ of CitC. The cocktail strutted in with a rosey tartness of the kaffir lime leaves in the crystal crisp U’luvka, with background heavy weight of the sochu, lightened by the green tea’s herbaceousness (and something else…coriander?), ending on a sweet note, with a lingering heat of the chilli infusion (more of a Tabasco heat) and dance of warm spice from the garnish.

If this isn’t on their menu, it ought to be.

Demon, Wise and Partner’s ‘Extra Aged Demon’

Recently opened City basement bar Demon, Wise and Partners swaggered in with their Extra Aged Demon : Evan Williams Extra Aged Whiskey, Chocolate Absinthe Liqueur, Demon, Wise and Partners Bitters. This cocktail just screams DWP, it is so reminiscent of their bar style, with focus on continental flavours less expressed here, bitter aniseed fascinations. Paired with cocoa dusted chocolate truffles, this bourbon muscles in with leather and brown sugar, accentuated by the chocolate, the absinthe liqueur kicking it down to size with some spice from the bitters. More of an indoor cocktail, but one we could relax with on the grass away from the crowd.

The Cocktail Trading Company’s ‘Blend It Like Peckham’

The Cocktail Trading Company (Click HERE for Review!), brought in the Blend It Like Peckham : Chambord, lemon sherbet, egg white, soda, milk. Served out of a slushie machine, the bright pink cocktail with it’s slurpy texture, obviously, had to be served in a shampoo bottle. Because why the hell not. The Major outdid themselves with a surprising drink, well balanced (even if you don’t have a sweet tooth) between the Chambord and lemon sherbet, and who knew how well soda and dairy work once put through a slushie machine?

Loves Company knows how to put a show

Meanwhile, Loves Company (Click HERE for Review!), governed by the excellent Harry Gerakis, brought the beach to London; complete with sand, deckchairs, limbo competitions, ice creams and espresso martinis – now that’s one hell of a stand.

It wasn’t just about the cocktails as each bar created its own particular experience, with an honorable mention going to Barrio Bars – runner up to Loves Company, who put on a silent disco as well as inviting guests to get crafty and decorate tiles that will soon adorn the walls of their new opening in Brixton.

And that’s a wrap! After such a successful Summer Edition, the question is, what will Cocktails in the City be creating for their next exciting installment? God knows I can’t wait till the next CitC.

http://www.cocktailsinthecity.co.uk

Dead Rabbit, New York, USA @ Callooh Callay

Jul10

After last week’s visit of Conrad Algarve’s Wilson Pires to London (Click HERE for Review!) – this week brings the team from famed, multi-award-winning bar Dead Rabbit NYC to London’s Callooh Callay! Bringing with them a selection of cocktails from their own absolutely massive menu.

Dead Rabbit’s Irish Coffee

Dead Rabbit’s Irish Coffee, or, “Irish coffee? How good can an Irish Cof-holy s******** this is amazing” served hot: Powers Signature Release Irish Whiskey, Demerara, Coffee, Fresh Cream, Nutmeg – I do not know what unholy forces put this together, but it’s brilliant. The Demerara layer after the first kick of full-bodied coffee really seals the deal, ending with the lingering warmth of whiskey. Brilliant.

Buck The Trend

The Buck the Trend brings Redbreast 15 year Single Pot Still Irish Whiskey, Usquebaugh Spice Blend, Meadowsweet Cordial, lemon, dandelion and burdock bitters together for a bright, floral, summer cocktail. The nose is full of honey, tropical fruits, citrus and floral notes, the palate is, well, for the lack of a better term, a ray of sunshine. Some of the Redbreast’s stewed fruits and toffee notes come through to add a depth to the sweet honeyed flavour of the meadowsweet cordial, and the zesty spices of the blend. Even the dandelion and burdock bitters play a part in securing that image of a summer field – perfect time of year for this cocktail.

Bán Voyages and Irish Coffee

The Bán Voyage swaggers in with a totally different flavour profile. Nicknamed a ‘Whiskey Negroni’ at our table, it’s an exquisitely complex and sophisticated drink to sit back with – Yellow Spot Single Pot Still Irish Whiskey, Cocchi Americano, Bán Poitin, Luxardo Sangue Morlacco, St. Germain, Amer Picon, Dead Rabbit Orinoco bitters, Absinthe.

The whiskey’s nose is most prominent, Yellow Spot’s stone fruits, a certain sherry-ness (probably enhanced by the Morlacco), but dry notes come through as well (possibly the Amer Picon and vermouth). The palate is smooth and long, the sweetness of marzipan accompanies the otherwise dry flavours. The tartness of the Morlacco brings the cherry flavours, but needs the Picon, Cocchi and Absinthe to temper its otherwise unholy sweetness. The Absinthe itself isn’t potent, but seems to play more as a cleansing aniseed right toward the end, like an afterthought.

Strangely, the Hoodooist felt the Orinoco’s flavours the strongest: the heat-ridden bark spices from sandalwood to cinnamon, to raisins and bitter orange peels. A beautifully complex cocktail to ponder over.

Ace King Jack

After that winner, the Ace King Jack kinda paled in comparison: Green Spot Single Pot Still Irish Whiskey, Calvados, Amer Picon, Yellow Chartreuse, Beetroot, lemon. It was difficult to get much out of this besides the overbearing sweetness of the beetroot paired with Calvados. Some of the herby notes of the whiskey came through, but I suppose one needs the sweeter drinks on the menu as well, but it felt one-dimensional. Similar to the Asylum Seeker (Jameson Black Barrel Irish Whiskey, Old Forester Bourbon, lime, coffee, chicory, pecan, absinthe), which may have been a slip of the hand, since at the table, it was difficult to taste much more than the absinthe.

The Asylum Seeker

The Blackbirds is a very simple cocktail that accomplishes the job of quenching thirst in its simplicity: Jameson Original Irish Whiskey, Orange sherbet, Bergamot, Fever Tree soda. The bergamot, being such a fragile flavour, plays a much more subtly part in the entire cocktail, but you really need a patio for this drink. Easy to make at home for those heatwaves too.

L-R: Blackbirds, Jimmy the Red

Finally, the Jay and Silent Bob – love this: Power John’s Lane Release Irish Whiskey, Crème de Framboise, Ancho Chilli, Cocchi Torino, Jerry Thomas Decant bitters. Bitter, but not too bitter; sweet, but not too sweet. Dry, but still with a sweet vermouth roundedness (probably from the sherry casks the whiskey was aged in) – striking a balance, probably that’s why the name. The strawberry and chilli are not powerful flavours here, but play their part in tempering the cocktail. The Cocchi and whiskey work together wonderfully to make an aperitif to be proud of. Fruits, orange, cherries, balanced alongside vanilla, chocolate, raisins – finally ending with something cool, like menthol? Clean, cutting. Love.

Jay And Silent Bob

Dead Rabbit really knows how to put on a show. Coming down to Callooh Callay in London, they brought a taste of the cocktail scene in NYC, highlighting the distinct similarities and differences in the industry half a world apart, and of course, bringing their spectacular skill with them. If ever in NYC, you’d be mistaken to not visit.

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

Dead Rabbit NYC

30 Water Street,
near Broad Street, New York City
New York, USA.

http://www.deadrabbitnyc.com/

Ice Dream Drams @ The Scotch Malt Whisky Society, Clerkenwell

Jul3

SUMMER.

If the heatwave on the Central Line hasn’t cost you your faith in intelligent design, a short walk from Chancery Lane brings you to the out-of-the-way doorstep of the Scotch Malt Whisky Society.

And what better way to deal with the summer but with ice cream?

Or better yet, whisky ice creams!

Paired with more whisky.

….

Whisky.

Can you tell I’m enjoying this

The usually Member’s Only venue will be open to the public to sample 4 of the Ice Dream Drams and pairings during 4 Scoop Sessions on the 1^st, 8^th, 16^th and 22^nd of July 2015 at 15 quid a person!

SMWS buys casks of whisky that they place under a numbering system to keep the customers blind to distillery preferences, and for Ice Dream Drams, the whiskies are paired with ice creams by S. Luca, made with the same whiskies, as well as flavoured to either complement or contrast the dram.

The 64.61 ‘The Angel and the Devil’, alongside the Snowball Seduction icecream

At our Scoop Session, we began with the Cask No. 64.61, titled ‘The Angel and the Devil’. The nose is bold with coconut and vanilla, the first sip being powerfully oaky and intense on the vanilla. Hints of stewed fruits, autumnal with brown sugar and nutmeg, butterscotch – but contrasted by brighter flavours of citrus and light herbs.

A young ex-bourbon barrel, paired with a Snowball Seduction ice cream – vanilla and coconut, with 64.61 whisky. Complementing the flavours of the young whisky, it also happens to be the most subtle of the ice creams of the evening.

The second whisky, the 41.65 is called ‘Sweet Couscous and Argan Oil’ – a beautiful dry, spice whisky, 30 years old in an ex-bourbon hogshead cask – the Hoodooist fell in love with this one, and enjoyed it neat (and is very similar to a mezcal by Bruxo!). The nose is complex, on one hand, somewhat reminiscent of polish, on the other, the sweet fragrance surrounding beehives. The palate is powerfully spicy, and are much deeper than first expected: powerfully Moroccan with raisins, Argan oil, as well as roasted figs in honey, intense cloves, star anise. Beautiful. Paired with the Ginger Rasta ice cream with its ginger bite and chunks of ginger cake.

Whisky Ice Cream Summer SMWS

The third whisky, 117.5, is utterly beautiful, coming in from Ireland, it’s described as ‘Smouldering, Brooding and Alluring’. 22 years in an ex-sherry hogshead cask, the drier, deeper flavours of the sherry cask are notably passed into the whisky.

For the Hoodooist, the nose was powerfully warm, cocoa, cinnamon, manuka honey, sandalwood, like smouldering woods and incense, like settling into a four-poster bed. Can you tell I love this nose? Alongside sweeter flavours of toffee and vanilla, treacle and Kirsch, some lighter herbs flowered alongside the spices.

A beautiful, dry whisky. Served with the Cherry Popper, a rich fruit ice cream with cherry and dark chocolate. An absolutely wonderful pairing. Probably my favourite of the evening.

The heavily peated 53.223, ‘Angels & Demons’

Finally, ending with the 53.223, the ‘Angels & Demons’, 23 years, ex-bourbon barrel. You smell this one coming from a mile away. It screams Islay, a nose powerfully tarry, smoky, medicinal and iodine, with final traces of aniseed. The palate was a fascinating mix of honey and tropical fruit, as well as powerfully peated smoke and white pepper, with that similar medicinal flavour. If drunk through water, the whisky presents strong dried fruit notes, particularly apricot, and bit of honey.

Served alongside the Smoky Lavender Kiss ice cream, the lavender and Parma violets sheds the more medicinal flavours to contrast powerfully the peat, and present the fruits. An excellent combo.

Led through the course with the wonderful Sam MacDonald, exploring the whiskies and their ice cream pairings was easily accessible, and an informal, enjoyable experience – followed by relaxed conversation. Highly recommended – and 4 well aged whiskies and whisky ice creams at 15 quid seems like a pretty good deal to me!

Highly recommended to take advantage of this July! Grab a space while you can!

The Ice Dream Drams Scoop Sessions take place on 1^st, 8^th, 16^th and 22^nd of July.

Entry: £15.

The Scotch Malt Whisky Society

19 Greville Street,
London EC1N 8SQ

http://www.smws.co.uk/icedreamdramslondon

The Macallan Residence, Temple

Jun8

Macallan whisky took over the gorgeous Two Temple Place 2^nd and 3^rd June – dubbed The Macallan Residence, visitors received a walk through the Macallan 1824 line, along with cocktails and a whisky/chocolate pairing hosted by Artisan du Chocolat.

Between sessions on being taught to make Macallan twists on Old Fashioned, and chats over carefully selected chocolates, Esquire provided tailoring, monogramming, shoeshining – that is, when you’re not busy at the photobooth.

And why wouldn’t you be? Two Temple Place is a spectacular venue, between the library, lounge, study and VIP room, it’s difficult to choose where to spend most of your time.

The Gold Rush and keys to the Residence

The evening begins with a Gold Rush cocktail – Macallan Gold, Galliano and ginger beer – a simple, but very effective, refresher for the summer, paired with a Scotch Egg, as one walks down an exhibition on the preparation of Macallan whisky.

Wayne Collins’ Old Gold masterclass

While sipping a Macallan Rare, with its richer and thicker palate of raisins, orange and ginger, Wayne Collins runs us through preparing the Old Gold.

The Old Gold twists an Old Fashioned into using Macallan Gold, ginger syrup, and chocolate bitters. The palest of the 1824 range, the Macallan Gold’s toffee and cinnamon follows the initial ginger kick, with the chocolate bitters bringing out the whisky’s natural cocoa notes.

More of the Old Golds

We taste more of the Macallan Gold when it is paired with Artisan du Chocolat’s Basil and Lime Dark Chocolate. The beautifully herbaceous chocolate first brings out the Gold’s savoury flavours, and the lime lifts it up after, for a wonderfully summery pairing.

Next, the Macallan Amber, the oilier whisky, buttery with notes of winter fruits and lemon, rich, with a somewhat earthy and cinnamon finish – is paired with Dark Chocolate Sea-Salted Caramel. The Amber’s more forceful notes are heightened, and the heat in the whisky is brought out strongly by the salty-sweet caramel.

The next of the 1824 range, the Sienna instantly hits the nose with Demerara sugar, orange and something floral. The palate is similarly warming and sweet, very autumnal. Paired with Dark Chocolate Ganache infused with Tazmanian Honey, the floral sweetness of the honey immediately brings out all those floral notes in the Sienna, a very uplifting combination.

Finally, the spectacularly coloured Macallan Ruby struts onto the stage with major spice and glacé cherry nose, a palate that is deep and warm like an evening at the fireplace – oaky, raisin, leather, char, dates and winter sweetness, a candied orange peel finish. Paired with Tobacco infused Dark Chocolate Ganache, caramel, coffee and vanilla hit you and take you to that leather Chesterfield armchair at the fireplace.

This Speyside whisky knows how to throw a party. And will be back on the 8^th and 9^th of June, participating in The Telegraph Whisky Experience, alongside many popular whiskies. Information on the Telegraph Whisky Experience can be found here: CLICK!

http://www.themacallan.com/

Yelp! presents: Dr. Alexander’s Mad Scientist Soirée!

May18

If you were lucky enough to win Highball Hoodoo’s contest for 2 VIP tickets to Yelp’s Mad Scientist Soirée, you certainly won big! 12 food stalls! 7 bars! 9 dessert spots! And a MINI ICE-CREAM FESTIVAL of 7 different icecreamers!

Yelp has an edge over competitors with it giving back to users in the form of its occasional parties, open to press and the most proficient Yelp users, called the Elite, for loyal participation. The Mad Scientist Soirée opened its doors 2 hours earlier to Elite for a VIP session where they could explore the incredible collection of stalls in the own time – This year’s Mad Scientist themed event took place in the open air of the Shoreditch Strongroom – with it’s own ICE CREAM FESTIVAL.
Okay I’m getting ahead of myself. I just really, really like ice cream.

Lab coats donned, the Elite manoeuvre past the immersive theatre company Rumpus, the Party – being the absolutely most delightful dieselpunk engineering maniacs – to stuff themselves on scotch bonnet glazed pork ribs by HotBox London, just falling off the bone – washed down with a shot of vodka from the IceBar London’s ice-sculpture syringe (careful getting that in your beard *cough*).

Kent Crispts know their ways around hazard signs

If you’d rather go for something savoury, crisp companies from all over brought their own unique crisp styles to the table, from the Soffles Pitta chips, to the popped crisps by popchips, or the inimitable flavours of Kent Crisps – from roast beef and spitfire ale, to oyster and vinegar and ooh, the smoked chipotle chilli!

La Polenteria’s chocolate cake!

L’Atelier des Chefs showing you round the sushi mat

Yelp Science Soiree Duke of Delhi Chocolate

The Duke of Delhi has mastered the art of spice and chocolates. Final word.

After a bite of chocolate polenta cake by La Polenteria, grab a sushi rolling lesson from L’Atelier des Chefs before hitting the desserts hard. Harry Brompton’s vodka ice tea in hand, *definitely* grab a bar of the incredible cocoa-wizards of Duke of Delhi, and do NOT miss that dark chocolate and lime (the Hoodooist has always been wary of how chocolatiers handle lime in their chocolate, but the Duke seems to have found a way!). Get over devouring their spiced selection before moving on to something more traditional in the London Marshmallow Company’s S’mores, with their huge collection of varied flavoured mallows to go in! (Can’t turn me away with rosewater on the menu).

Primrose Bakery’s sciency cupcakes!

Yelp Science Soiree Harry Brompton Ice Tea

Harry Brompton’s Ice Tea with picnic season comin’ up

*The reaction when the glass is sweating*

A rival on the dessert front, Primrose Bakery’s ever-popular signature Mars bar Crispies, followed by a spoon of the Fairytale Gourmet’s Envious Queen Himalayan salted caramel, or Tinkerbell popping pixie dust (literally devoured the salted caramel, and the illustrations!). Take a break from the sweet with Smith and Sinclair’s cocktail confectionary! Chewy pastilles with kick, a variety ranging from Spiced Rum (literally like solid Captain Morgan), or the Gin & Tonic (an Aviation you can chew!). Love that Whiskey Sour.

Smitch & Sinclair’s Cocktail Confectionery

Fairy Tale Gourmet’s magical confectionery/

Fairy Tale Gourmet’s Himalayan Salted Caramel.

Callestick Farm’s Clotted Cream Vanilla to die for.

Bubble Tea by Bubbleology while admiring the FRANKENSTEIN’S CAKE by Adam’s Cakes before hitting the ice cream festival? Hit Rumblin’ for a regularly changing naughty rum-n-icecream combo, this time Kraken and Salted Caramel, followed by the Clotted Cream Vanilla icecream by the wonderful Callestick Farm – I mean, that flavour is spot on!

The winner, though? Udderlicious and their Dark Chocolate and Sea Salt – one of the more adventurous ice creams at the party comes with the occasional bite of salt to contrast with the semi-sweet dark chocolate, washed down by a milkshake by Shaken Udder. Nom.

Literally cannot move now.

Udderlicious’s Dark Chocolate and Sea Salt just wins.

Last year’s Elite Summer Garden Party (Click HERE for Review!) was loads of fun, but this was downright debauched! Perpetually with a cocktail in one hand and a dessert in the other, Yelp! London outdid themselves at the Mad Scientist Soirée. A spectacular way to discover more of the foodie world, and look forward to more!
Want in? Either become a Yelp! Elite, or Follow Highball Hoodoo for a chance to win in the future!

For information on becoming a Yelp Elite, see http://www.yelp.co.uk/elite

VIP TICKET GIVEAWAY: THE MAD SCIENTIST SOIRÉE!

May5

Update: Congratulations to winner @Chiyo_Kyoto, and thank you to everyone who participated!

———————————————————————————————————————————————-

Wanna win big?

Highball Hoodoo has got TWO VIP TICKETS for you to win to the biggest foodie event of the summer!

Yelp! presents: Dr. Alexander’s Mad Scientist Soirée!

12 food stalls! 7 bars! 9 dessert spots! And a MINI ICE-CREAM FESTIVAL of 7 different icecreamers!

AND IT’S ALL FREE!

EXPLODING COCKTAILS! Live Street Art! Casino Games! A GIF photobooth! Magic! And much, much more!

With 15 different entertainers while you nosh on the biggest collections of food and drink names in London this summer on 12th May!

To WIN, all you have to do is follow Highball Hoodoo on Twitter at @HighballHoodoo and retweet this post:

https://twitter.com/HighballHoodoo/status/595542210105516032

And the winner will be announced on the 9th of May!

And that’s all you have to do for a chance to win VIP tickets to Dr. Alexander’s Mad Scientist Soirée!

You must attend the party in your finest science attire. And be ready for anything. Things may go a little… mad.

** FEATURING **

The Wonderful World of Digital Shoreditch, happening that entire week. (digitalshoreditch.com)

MaD sCiEnCe LaBoRaTOrY cReAtEd By:
Full Circle Productions (wearefullcircle.co.uk)
Shoreditch-AV (Shoreditch-av.co.uk.)

FOOD FROM:
Bobo Social (yelp.co.uk/biz/bobo-soci…)
Friends of Ours (yelp.co.uk/biz/friends-o…)
Gourmet-Culture (wine-culture-shop.com)
HotBox London (yelp.co.uk/biz/hotbox-lo…)
Kankun Sauce (kankunsauce.com)
Kent Crisps (kentcrisps.co.uk)
L’atelier des Chefs (yelp.co.uk/biz/l-atelier…)
popchips (popchips.co.uk)
PROPERCORN (propercorn.com)
Sagitter One (sagitterone.co.uk)
Soffles Pitta Chips (soffles.com)
World of Zing (yelp.co.uk/biz/the-world…)

DRINKS FROM:
Bubbleology (yelp.co.uk/biz/bubbleolo…)
Cawston Press (cawstonpress.com)
Harry Bromptons Iced Tea (harrybromptons.com)
Hawkes Cider (wearehawkes.com)
Icebar London (yelp.co.uk/biz/icebar-lo…)
Monster Energy (monsterenergy.com)
Yes! Juice (yelp.co.uk/biz/yes-juice…)

SWEETS FROM:
Adams Cakes (yelp.co.uk/biz/adams-cak…)
Duke of Delhi (dukeofdelhi.com)
Emily Fruit Crisps (emilyfruitcrisps.co.uk)
Fairy Tale Gourmet (fairytalegourmet.com)
Primrose Bakery (yelp.co.uk/biz/primrose-…)
Smith & Sinclair (smithandsinclair.co.uk)
The London Marshmallow Company (londonmarshmallows.co.uk)
The South East Cakery (yelp.co.uk/biz/the-south…)
Urban Fruit (urbanfruit.co.uk)

*PLUS!*
DOCTOR XANDER ALEXANDER’S WORLD FAMOUS OLD TIMEY ICE CREAM FESTIVAL:
Callestick Farm Ice Cream (yelp.co.uk/biz/callestic…)
Lick (yelp.co.uk/biz/lick-lond…)
LICKALIX (lickalix.com)
Rumblin (rumblin.co)
Shaken Udder (shakenudder.com)
Udderlicious (yelp.co.uk/biz/udderlici…)
WhipSmiths (whipsmiths.com)

FINALLY ENTERTAINMENT GALORE FROM:
Boothnation (yelp.co.uk/biz/boothnati…)
The Cake App (thecakeapp.com)
Christy’s (christys-hats.com)
Chrome & Black (yelp.co.uk/biz/chrome-an…)
Deano Spagnetti (twitter.com/@deanospagne…)
Gizmo’s Lab (gizmos-sciencelab.co.uk)
Grosvenor Casinos (yelp.co.uk/biz/the-victo…)
iCracked (icracked.com)
Mothers & Shakers (mothersandshakers.net)
Mr Bubble (mrbubble.co.uk)
Paul & George (Decade Jockeys/Known Pleasures)
ThinkWall (thinkwall.com)
Truffle Social (trufflepr.com/Truffle_PR…)
Vodka Luge London (yelp.co.uk/biz/vodka-lug…)
Zap Magic (zapmagic.com)

Remember, all you got to do to WIN, all you have to do is follow Highball Hoodoo on Twitter at @HighballHoodoo and retweet this post:

https://twitter.com/HighballHoodoo/status/595542210105516032

Best of luck, tweeters!

The Whisky Lounge @ Hilton London Metropole, Edgware Road

Feb22

Type of Bar: Hotel, Whisky, Lounge
Damage: ££ – ££££ (per dram)
Ideal for: Education, Date, Small Groups, After Work

Who can turn down a good ol’ whisky tasting?

The Hilton London Metropole’s Whisky Lounge hosts a stunning 80 whiskies visitors can order by the dram, or can come as a group to try out their whisky tasting sessions (hosting 3 to 5 whiskies at a time).

A calm blue-grey colour scheme with the most gorgeous lighting constructed out of laser-cut whisky decanters make the Hilton’s Whisky Lounge the perfect venue for the event, and though opens directly to the hotel main EDG Lounge and Bar, is not as loud as one might expect. Surrounded with an excellent selection of malts watching over the guests, many an hour can be whittled away here.

Seated at a table (brought in for the tasting events) the group is presented with four of the day’s choice whiskies: A Singleton of Dufftown 12yr, a Lagavulin 16yr, Suntory Yamazaki 12 yr, and finally a Kavalan (one the Hoodooist was keen to become acquainted with).

Guided by our whisky sommelier, the gang is first introduced to a healthy dram of the 12yr Singleton of Dufftown. A classic Speyside, the nose is nutty, with sweet fruits (dates?), wintery; with large tears.

Flavour is malty, intensely hazelnut, a rich Arabica coffee – with the Arabica’s hints of currant and toffee. Followed by a dry medium length of oak and the trademark Singleton fruit.

Milk chocolate was selected to pair with the whisky, intensifying the hazelnut even further, adding a liqueur quality to the whisky and greatly shortening the finish – a fantastic way to end a meal.

The Tasting Selection

The second whisky brought to the table, the Lagavulin 16yr – an Islay classic. The small, slow moving tears indicate a thick, rich whisky, and is renowned for having the smokiest nose of the Islay whiskies – reminiscent of smoky teas and sherries.

And there is that loud sherry flavour on the palate, dry and spicy, and unashamedly peaty. A large mouth on this one, confident, with its own sweetness, too. A long peppery finish with hints of vanilla.

Going fantastically well with smoky and spiced nuts, the Lagavulin 16yr is recommended for salty dinners or as a digestif for red meats.

Dram and pairings

We venture away from the isles to Japan, and the ludicrously popular Suntory Yamazaki 12yr. Utterly miniscule and slow tears hint at a thick and intricate experience ahead, and on the nose an almost candied orange scent, tropical fruit, but also cloves. An incredible nose on this one.

The entry is slow, but the flavours develop and become increasingly complex, first a winter spice and floral sweetness, followed by more of the tropical fruit and almost buttery. A long woody and spicy finish. A favourite across the table for its complexity.

Finally, the most eagerly awaited whisky of the evening, the Taiwanese Kavalan, is young, but said to mature quickly with the sub-tropical climes of the island – focusing on tropical fruit flavours.

Small but quick tears, the nose is woody, and very fragrant and floral. The opening is harsh, coarse. Once that trial is over, though, a wonderful mango and spicy oak develops, with a long refreshing finish.

Nonetheless, the table didn’t think that the delightful finish was worth the harsh opening. The Kavalan quickly fell to the bottom of most’s lists, leaving the Suntory Yamazaki 12yr, the most popular – and with all the awards it has collected over the years, it’s hardly a surprise!

The Kavalan

Service was excellent and our wonderful sommelier did a fantastic job leading the group through the whiskies, providing wonderful conversation along with an educational 2 hours. A highly recommended evening out for whisky novices looking to learn! Especially with this great collection.
This was a custom tasting and would have been priced at £42.00. The Hilton London Metropole have two types of tastings: Scottish and International. Guests can choose to have a tasting of 3-5 whiskies. An outline of prices are outlined below:

Scottish 3 : £26.00
Scottish 4 : £34.50
Scottish 5 : £42.00

International 3 : £38.00
International 4 : £50.00
International 5 : £61.00

All Inc VAT, but Excl Service Charge 10% (optional).

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

The Whisky Lounge @ Hilton London Metropole

225 Edgware Road,
London W2 1JU

http://www3.hilton.com/en/hotels/united-kingdom/hilton-london-metropole-LONMETW/dining/whisky-lounge.html

Baijiu Cocktail Week 2015

Feb15

Welcome to Baijiu Cocktail Week 2015!
Every Chinese New Year, for one week, the ‘white spirit’ takes over London to test London’s bartenders with a spirit the city isn’t that familiar with – and this beginning of the Year of the Goat isn’t different.

From the 13^th to 22^nd of Feb 2015: 9 venues across London, 9 different cocktails, 6 of which will be reviewed in this post. The Hoodooist and friends hit the road to tour the town for Baijiu deliciousness.

Firstly, Baijiu is an intriguing spirit, never quite becoming a permanent fixture in the London bar scene – something drinks giant Diageo is trying to change – with their signature Sichuan province ‘strong aroma’ Shui Jing Fang Baijiu. Made with sorghum, rice, glutinous rice, wheat and corn, it ain’t called ‘strong aroma’ for nothing. Neat, the scent can be detected from a mile away, a flowery aromatic with hints of rice, it tastes surprisingly different, but surprisingly similar.

Been called everything from ‘flowery’, ‘apricot’ to ‘burnt rice’ and ‘with a Maris otter barley length’, it is definitely an acquired taste. But the length and aftertaste’s similarities to scotch is undeniable. This is a smoky spirit for the harder-livered amongst us. A burnt, spicy start, with a long finish, Chinese proverbs state that it takes 300 shots to really appreciate Baijiu. The Hoodooist must admit, it’s acquired, but one he can see himself acquiring.

The perk of Baijiu Cocktail Week is seeing how various bars attempt to work with this strong, fickle spirit. Most of the cocktails this week do their best to mask the bitter-burnt flavours of the baijiu to focus on the flowery sweetness of the spirit.

Opium’s “Born on the Baijiu”

Beginning with Opium Chinatown (Click HERE for Review), who presented us with the Born on the Baijiu (geddit), which was a spicier take on their London Cocktail Week 2014 offer, the Down to the Baijiu (geddit²). Baijiu, vodka infused Oolong tea, Xilli tequila liqueur, pomegranate and lemon juices with almond syrup.

To quote my review of the drink from London Cocktail Week 2014: “The Baijiu was unmistakable and the opener to the drink, followed by a citrus and almond sweetness. The oolong followed immediately behind, ending on the tequila. This incredibly sweet, but not sickly so, was pleasant and nagged me with a sense of nostalgia until somebody finally yelled “STRAWBERRY LACES!”, which is essentially what it tastes like – scarily similar. I would love this as a dessert drink, with its light mouthfeel and short serving.”

This time there the chilli tequila liqueur was more present, the spiciness hitting the back of the throat harder, the opinion around the table was split regarding the chilli. Personally, I enjoyed the chilli, but the drink came off a bit sweet for me. I still suggest it as a must try drink, at least once, rather enjoyable.

Gong’s “Lucky Goat”

Gong, of the Shangri La Hotel at the Shard, presented the Lucky Goat: Baijiu, Tanqueray gin, lychee juice, Prucia Umeshu plum wine liqueur (the Francisation of Japanese umeshu), sugar syrup and lemon juice.

Our experience here was… mixed. Though service inside the bar was excellent, getting in was bizarre. First, we are asked if we had spoken with the bouncer’s “colleague downstairs” – now we spoke to many employees downstairs – who seemed utterly confused regarding the opening times of the bar (“But they’re not open till 5.” Hoodooist: “I assure you, they are open.” And Lo, they were open) – but none that wanted our names and titles and reservation times and inseam length and national insurance number.

She still seemed rather unsure of letting us in to this utterly empty bar populated by only two drinkers till the article was mentioned, so I would hardly suggest service was at all in favour of the patron, but entirely in favour of the bar’s ego. And long-time readers are fully aware of the Hoodooist’s opinion when bars favour themselves over the customer.

So far, everything was very….Shard.

For the next hour, the bar was still empty (read that as you will), so the eerie silence provided a quiet moment to try the Lucky Goat.

The Hoodooist’s friend looks up incredulously and states “Is it just me or does this smell like a Vento d’Estate?” Which is does. Eerily. Mimicking the Treviso hay-cheese, the herbaceous nose is surprisingly contrasted to the flavour of the cocktail. As with most Baijiu cocktails, the Shui Jing Fang stands out the most, followed by flowery sweetness of the Tanqueray botanicals and powerful Prucia Umeshu. An honest and decent drink, but bit lacking in character.

Ping Pong’s “Longan Baijiu Firecracker”

It’s mid-afternoon, and the Ping Pong dim sum chain presents us with its Longan Baijiu Firecracker! A dramatic name for sure, and it keeps in with Ping Pong’s cocktail tradition of easy drinking to go with a meal. Very easy drinking. This is a sneaky one. And very sweet, but keeping in the flowery theme we’ve seen so far. Baijiu, Grey Goose vodka, St. Germain elderflower, Hana Lychee sake, rose petal syrup, Longan juice, lemon and egg white, garnished with string of caramel.

With 35mls of vodka against 10 of Baijiu, the Chinese spirit is toned down here a bit, but still a demanding flavour. Alongside the powerful rose syrup, it is followed by the lychee and a soft elderflower finish. Very soft, velvety in texture. Relaxed and refreshing, this drink.

Spice Market’s “Baijiu Martini”

Sure enough, we wanted something a bit stronger to perk us back up, the Hoodooist finds himself at W Hotel’s Spice Market for their nameless drink her shall call the Baijiu Martini since the recipe for the Baijiu ‘Yuzu Martini’ was altered at the last minute. Mixed in with Pernod absinthe, D.O.M. Benedictine, gin and lemon, you’d be surprised by this drink. Powerfully citrus, but not overwhelmingly so, the herbal nature of the Benedictine is a great balance for the Baijiu. After the initial burnt-baijiu, the liquorice kick of the absinthe is a fun surprise, with the botanical length from the gin.

One’s first suspicion was that the drink would be overly citrusy, but turned out well-balanced, and very enjoyable, balancing out the burnt-bitter flavours of baijiu.

Bo Drake’s “Dragon’s Claw”

Bo Drake (only opened this week!) offered probably the best service of the day, commendable. Conversational, fun, explanatory, wonderful. Their Dragon’s Claw was one of the more unique: Baijiu, agave nectar, elderflower, lemon and lime, hopped grapefruit bitters and lime zest – garnished with candied hibiscus and grapefruit slice.

The drink could best be described as mellowing the baijiu enough to drink it, while appreciating the entire range of flavours it presents when drunk neat – which is what made it unique through the day where other bars attempted to mask aspects of the drinks to suit the cocktail. The nectar and hopped grapefruit bitters contributed to a silkier mouthfeel. Surprisingly, one tasted the bitters more strongly than the elderflower (Thankfully, I think).

A great way to really get into Baijiu without throwing back a shot of it.

Salvatore’s Bar’s “Baijiu Affair”

Our final stop for the night: Salvatore’s Bar at the Playboy Club. The Baijiu Affair: Baijiu, gin, Green Chartreuse, Maraschino liqueur, raspberry puree and lime juice. Well. Felt it was the weakest drink of the night. Across the table, rating this went from as low as 1.5 to 3.5 out of 5, so opinions rather vary. Very much a Last Word gone awry, one must keep in mind that drinks like the Last Word, though challenging, work for a reason, and sometimes messing with them has consequences. This was one of those consequences. Maybe lemon instead of lime would have helped, but not by much.

Overly citrus with clashing flavours, pulling a sour face and only drinking half of it is all the Hoodooist could manage, really. But again, opinions varied across the table. At 15 pounds, one would expect a more deserving drink for the price.

But another round of Salvatore’s other drinks from their menu helped sort that out, so the night ended on a positive note anyway!

6 bars in, get thyself an Uber.

Baijiu Cocktail Week is certainly one of the more enticing events of the London drinks scene, and it’s always good to see a spirit break through in London. Though an acquired taste neat, it probably is best drunk that way between courses of a tradition Chinese meal, since it’s use in cocktails is incredibly challenging (as highlighted by the Spice Market bar manager with the number of recipes they waded through).

However, the various bars did show how different aspects of the complex spirit can be highlighted with the right ingredients. Bo Drake showed us a palatable way for newbies to enjoy the entire spectrum of the spirit’s complexity. Ping Pong presented a soft, silky cocktail emphasising Baijiu’s sweeter flavours; whereas the Spice Market had the burnt-bitter flavour balanced and softened with its citrus and herbal cousins.

Certainly a complex drink that demands further study in the London drink scene, I wish you all a fantastic Baijiu Cocktail Week and Happy Chinese New Year!

Baijiu Cocktail Week 2015, London
13th – 22nd February

http://www.baijiucocktailweek.co.uk/

Nutella Negroni special @ Duck and Waffle, Bishopsgate

Feb8

At first, the Hoodooist met the ‘World Nutella Day‘ with the same cynicism he meets most marketing holidays from that to Valentine’s – I mean, even in the same month!

But he changed his mind quickly enough at the Duck and Waffle in Bishopsgate.

For one month only, the sky-high bar and restaurant will be hosting their limited edition delicacy, the Nutella Negroni!

Masterminded by resident Head of Cocktail and Spirit Development, Richard Woods, self-professed love of ‘obscure’ flavours, decided to go with the all too familiar and well-loved flavour of Nutella for this February 2015’s limited edition drink, the Nutella Negroni.

The Nutella Negroni

40 floors high, enjoy Bombay gin double distilled with Nutella, Martini Rosso red vermouth, and Campari to make a sweet drink for those of us who generally avoid sweet drinks – and a surprisingly still rather effective apertivo.

On the nose, the enveloping signature aroma of Nutella, but also something heady, like orange zest and spice.

The texture is cool. Smooth. Thick and layered. Even the texture is seductive.

Flavourwise, this is a drink that is distinctly a Negroni, as well as distinctly, well, Un-Negroni. Perhaps it is the melding of Negroni flavours presented in a sweet drink instead of the quinine-bitterness that causes that uncanniness.

The most notable flavour is undeniably the Nutella, with its chocolate hazelnut. But the spirits add great complexity to this drink. After the initial sweetness, you will notice winter spices like cloves or cinnamon (maybe nutmeg?) on the sides of one’s tongue, the sudden tangy overture of orange – flavours strongly present in the Rosso and Campari, yet without the dryness or bitterness that accompanies either.

The aftertaste is strongly nutty, with the more complex notes of the Martini Rosso.

After a few sips, the gin is slightly more notable, but never takes centre stage here. No, this drink belongs almost entirely to the Nutella. A powerful flavour, but a lovable one.

In short? It’s a brilliant drink. I was almost surprised by how much I enjoyed this – not the overly-sweet cocktail I was expecting, and neither a bitter Negroni, the Nutella Negroni still makes an excellent apertivo while being a well-balanced, complex phenomenon that I highly suggest should be enjoyed before the month is over.

Get thee to Duck and Waffle and grab yourself one of these!

Damage: 14 GBP

40th Floor of Heron Tower,
110 Bishopsgate,
London EC2N 4AY

http://duckandwaffle.com/

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Baijiu Cocktail Week 2015

Nutella Negroni special @ Duck and Waffle, Bishopsgate