Opium Cocktail No. 1

This is the first signature cocktail on Opium's first seasonal menu, aptly named the Opium Cocktail No 1. The mix of two rums, absinthe, mandarin juice, kaffir lime leaf syrup and citrus bitters creates a sophisticated layering of flavours. It's served, smoking, in an Argentinian Mate (ma-te) cup, to give the feeling that you're smoking an Opium pipe. A small capsule of ginseng is served on the side. Strictly limited to 2 per guest!

OPIUM: A Hidden Gem in Chinatown

   

Welcome to Opium!

‘Discover its jade door amongst the sensory flurry that characterises one of London's most characterful neighbourhoods: Chinatown. If the light is on, step through into a cornucopia of flexible drinking and dining spaces: lounge seating, for grazing and sharing; intimate boudoir-drinking-dens and open-plan bars.

The centre-piece of the second floor is the Chinese Apothecary bar where 'mysterious' liquids are identified by a coding system of Chinese characters. Opium spirals upward, through a carriage-saloon reminiscent of the Orient Express, into the attic Academy; where cocktail connoisseurs can watch Dre and his team work their magic at the 'bartenders table'.’

   

During my extensive travels, I’m always collecting liquid inspiration and on my first visit to China, over 10 years ago, the spark of an idea for Opium began to take shape. The concise cocktail menu at Opium is based on premium spirits and it evolves seasonally with the ingredients discovered locally - in Chinatown. And, adding to the apothecary feel of the main bar, you'll even discover a chi-enhancing herb or two amongst the classics.

Eric and I were also keen to embrace the rituals at the heart of Chinese drinking. Each cocktail will be served with its own touch of theatre, while in Opium's Academy there is a training school for aspiring mixologists. 

It has been an exciting challenge: not to simply give a nod here and there to the flavours of China, but to infuse everything with Oriental essence; from the medicine-chest of spirits on the back bar, through to the range of rare and traditional brews by Postcard Teas of Mayfair. 

I'm immensely proud of Opium -  the drinks are innovative and delicious, the bar team includes some of London's best bartenders, and the atmosphere is warm, welcoming and without pretention - just how I think a bar should be. I hope you'll visit if you're in town!

Check the Opium blog for more details, address, menus, and more.

Beachcomber, Mumbai

Is any country as diverse as India? When new bar Beachcomber approached me to develop their cocktail list, I remembered the sights, sounds and above all the taste and flavours of Mumbai. Herbs and spices fiery with heat, or musky and warm - the afternoon sun bathing the dusty streets the colour of tumeric.  I wanted Beachcomber’s menu to evoke the beauty and richness of India. Beachcomber, which is in a truly idyllic setting – go if you find yourself in the area! -  went on to win Best New Bar in North India that year. Here’s a couple of the cocktails from their list.

Smoky Tamarind Margarita

We infused tequila with vanilla and then blended this with vanilla syrup, citrus juices and crushed tamarind. Served frozen, this drink is sweetly sharp and tastes of Indian summers.

Marvellous Mumbai Mary

A blend of red hot chilli peppers, citrus vodka and pressed tomato juice. We seasoned this to perfection with ground chilli powder, paprika, coriander seeds, turmeric, cumin and Garam Masala. The richness of the tomato, tartness of the citrus vodka and heat and spice from the seasoning is a match made in heaven. The signature cocktail and king of the list.

Mango and Rosemary Mojito

Fresh, juicy mango is muddled with homemade rosemary syrup and mint leaves, and then skaken with aged rum and fresh citrus juices. This mojito, a drink which divides bartenders, tastes unbelievably fresh and cool on a tropical day!

The Cocktail Lovers

The Cocktail Lovers is a magazine which aims to show off London cocktail life at its most stylish, with an eye for design and the people who make up the scene as well as seeking the perfect martini. They did a shoot shortly after Opium opened. I got to dress up in a 1920's gangster suit and the Opium girls glammed up for the piece. And we all know there's no-one who likes to dress up quite as much as your average bartender. I don't know why, but there it is.

To read the article in full, click here.

Opening a bar: Opium part 1

Since Green & Red closed, I’ve worked with many bars across the continents, meeting some amazing bartenders and bar operators who never cease to inspire me with their fresh ideas and vision. However there came a day where I just missed owning my own place, in London, where it all began for me. A city that probably still boasts the largest number of cool, innovative and boutique bars anywhere. So, I began thinking about what type of bar this should be, and I kept coming back to my travels through China, a land so wide and so full of flavours, scents and culture that’s quite unlike anything else on earth. I began talking to Eric Yu, a friend and innovator within the London bar scene, the man behind (amongst others) Bar Rumba, The Saint, Opium, The Social and Salvador & Amanda. Within days Eric had sourced a very interesting proposition. An historic Chinese Townhouse on Gerrard Street in the heart of Chinatown, six stories high, with only the basement and first floor currently in use. Even at our first viewing, when the place was made up of exposed beams, crumbling brickwork and rickety staircases, we could see that we were on to something very special. 

Due the nature of building works, combined with Chinese speaking builders, listed walls, unexpected power cuts and all Opium, due to open in September, opened late November. More to come about Opium.

Classic Cocktails At Home - new book coming soon

In my new book, Classic Cocktails At Home, I wanted to show how easy it is to make cocktails. If you're entertaining, cocktails add the wow factor to a dinner party, or make a rainy Saturday night in March, at home, with nothing on the box suddenly seem a lot more special!

Cocktails can be intricate and elaborate, requiring a host ingredients and utensils to muddle, mix, shake and stir. Others are very simple. Take the Old Fashioned, just a good bourbon whiskey, sugar, bitters, ice, time and patience. Crafting amazing drinks doesn't require a whole load of fancy kit. Experimenting with cocktails on the weekend is a lot more fun than simply opening a bottle of wine...and it doesn't have to be any more daunting. The book, a pocket sized, guide is due out later this spring 2013. Beautifully designed and illustrated, it's a must for cocktail lovers everywhere!

Interview with the Bar Chicks

I talked to the infamous Bar Chicks about some of my favourite bars a while back. Rereading this interview makes me yearn for Mexico and drinking La Batanga in the sunshine!

La Capilla, Tequila Town, Jalisco, Mexico - La Capilla is the Mecca for tequila lovers everywhere. Located in the heart of Tequila town it is run by the celebrated owner and bartender, Don Javier Delgado Corona who was 80 years old when I first visited the bar several years ago. Softly spoken with a gentle demeanour and a broad smile this lovely man continues to look after his guests as if they were in his own front room. His wise, wrinkled hands effortlessly assemble his home recipe, La Batanga, a cocktail made with tequila, fresh lime and cola served tall over ice with a crunchy sea-salt rim and stirred with a long knife. Intrigued bartenders and tourists alike travel from far and wide on a ‘spiritual’ pilgrimage to sample Don Javier’s drinks and warm hospitality. Painted in Mexican pastel colours, La Capilla is on the corner of a dusty cross roads. Kids ride by on horseback and big old American 4×4 vehicles cruise by, booming out traditional mariachi music on their stereos. His regular clientele are a combination of farm workers and distillery owners. There is no kitchen to cook food but Don Javier’s often prepares soft cheese dowsed in hot chilli sauce and other simple fare.

Andres Carne De Res, Bogota, Colombia – Whilst visiting Colombia a few years back, I had the best bar and restaurant experience of my life. Andres Carne de Res started more than 25 years ago as a small shack selling burgers. It is now a legendary, über-cool hangout on the outskirts of Bogota, which seamlessly handles upwards of 1000 covers per night. Prime beef is flown in directly from Argentina, food is served on chopping boards and mouth watering steaks are sliced with Rambo-sized steak knives. Oversized cocktails are served in hand decorated ceramic jugs, glass jars and coconut shells. Everything inside and outside the venue is recycled and crafted with their own fair hands, from drinks coasters, door frames, chandeliers and dining tables, and the walls groan under layers of art and artifacts. Staff entertain the customers with enchanting theatrical performances throughout the evening, take my word for it. If you order a bottle of spirit for the table it is served in a unique way and comes dressed with their individual branding. Andres Carne de Res is an unforgettable, out of this world adventure. It has a personality that is larger than life. It is colourful, vibrant, warm and infectious. Not somewhere you’d go if you’re planning a quiet night!

Boadas, Barcelona Spain - Boadas is old school. A classic, authentic cocktail bar, steeped in history and paused in time. Situated on a quiet side road steps away from the frenetic pace of Las Ramblas, Boadas has been going strong for over 70 years.  The tobacco-stained walls are dotted with photographic memorabilia archiving the history of the bar and it’s bartenders. The original bartender and owner Miguel Boadas learnt his trade in La Floridita, one of the famous cocktail bars of Havana town, Cuba. He returned to Barcelona and in 1933 opened his doors to the discerning drinker. Amongst his clientele were Joan Miro, the surrealist painter and sculptor, and George Orwell. In 1967 when Miguel Boadas passed his daughter (born on the year the bar opened) succeeded her father in the theatre of Boadas. Now in her late seventies Maria Dolores can occasionally be found wowing customers with her skilful throwing technique, passing liquid through the air in an arc from one glass to another, without spilling a drop (a technique I have often tried to replicate without success). The experienced bar team will construct any cocktail with the utmost precision. I would recommend the “coctel del dia” (the cocktail of the day).

Read the full interview here. 

The photos used are not my own - no copyright infringement intended, I just think they're great shots!