Iconic Shoreditch Bar Callooh Callay Gears Up To Launch New Haynes Manual-Inspired Menu

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Hot on the heels of its 10th anniversary celebrations, Shoreditch favourite Callooh Callay will launch its annual menu update next month. Known for its award-winning creative menus which add a playful twist to nostalgic designs, Callooh’s 2019 menu reimagines the iconic vintage Haynes car manuals of the 1980s as a guide to building the world’s best cocktail bar.

Curated by Callooh Callay founder Richard Wynne and his bar team and sticking closely to the distinct Haynes manual layout and design; the new informative menu, entitled The Cocktail Bar Manual, opens with a contents page listing the 26 new cocktails, all of which have been inspired by nine different stages of developing a bar from scratch. Sections include “The Plan”, “The Location”, “The Team” and “Keeping a Clear Head”, which is entirely dedicated to alcohol-free cocktails.

Submissions from every member of the bar team reflect Callooh Callay’s journey, since Wynne opened the doors on Shoreditch’s Rivington Street during the financial crash of 2008. For example, listed under “The Plan”, Nan’s Orchard is a smooth blend of Apple Cider Brandy, El Gobernador Pisco, Noilly Prat, Ginger Cordial, Lemon, Apple Pie Syrup, Citrus, Ginger Ale, which pays homage to Wynne’s grandmother, who provided the initial nest egg to get Callooh off the ground.

Reflecting the demand for grown-up non-alcoholic options amongst Callooh’s clientele, the new menu also features a kombucha of the week, made in house, and stylish hangover free versions of classic tipples, including the Pina con Nada, a refreshing blend of coconut cream, pineapple lime and salt and the All Flora no Dora with ginger cordial, lime, fresh raspberries and ginger ale

Callooh’s tradition for playful presentation extends to “The Build” section. The Builders Breakfast, a rum based concoction laced with tea syrup, is served in a builders mug for individual portions or a sharing flask whilst Jabberwocky Milk, with Tanquerey gin, lemon, marshmallow syrup, egg white, cream and soda is served in a miniature paint tin.

For those wanting to learn more about their drink’s backstory, drinkers will be able to scroll through dedicated pages of the manual menu for each serve, whilst imbibers with a certain craving can flick to the index of ingredients to find the perfect drink for them.

A year in the making, Callooh Callay Founder Richard Wynne said of the new menu:

“We’ve created some really fun and interactive menus over the years, and I’m hugely grateful to all the work the team who have put in a massive effort to make the Haynes manual-inspired creative a reality. They were huge when I was a kid, and I love anything with a bit of nostalgic retro value.

We’ve really dug deep into our experiences over the last 10 years to bring it together, starting with the seed money my grandma generously gave me to start the venture, so the finished menu is one of the most personal to me.

I strongly believe that the most important aspect of any bar is the team, and I’m proud to say that our new menu includes at least one drink from every one of our current bar team. The result is a wonderfully varied offering reflecting their individual backgrounds and tastes – from kombucha to sherbert – and a top-notch selection of non-alcoholic cocktails too. We’re now excited to see what our customers think about the Haynes-inspired menu, and introducing an awesome line-up of new drinks at Callooh Callay…”

The Cocktail Bar Manual will be available Wednesday 10th April 2019 with a seasonal refresh set to launch later this year.

https://www.calloohcallaybar.com/

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Callooh Callay Relaunches The JubJub Members Bar Ahead Of 10th Anniversary

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Richard Wynne, founder of world-famous Shoreditch cocktail bar Callooh Callay has announced he will re-launch its ‘secret’ upstairs bar – the JubJub – from May. Following a dramatic transformation, the bar will re-open as a members space next month. Members to the bar will be either chosen through application, or by invitation from the bar team, and will be given a special JubJub key to unlock the door and give them access to the bar. The JubJub relaunch is part of a host of activities at Callooh Callay in the build up to the bar’s 10th Anniversary later this year.

The JubJub has been re-designed to reflect Callooh Callay’s ethos of “serious nonsense”, with the bar aiming to deliver complex cocktails in a fun, nonsensical fashion and a relaxed atmosphere. The bar will operate with an “exclusive yet inclusive” application process – with the bar welcoming applications from within the hospitality industry, as well as from regular customers who have an interest in cocktails and spirits.

Membership to the JubJub comes with a range of perks, including…

Member’s own personal key to access the front door of the JubJub

The option to use a secret entrance and exit to avoid queues at Callooh Callay

Priority access to weekly events including complimentary tastings and cocktail masterclasses

An exclusive monthly e-newsletter with advanced access to booking for events in the JubJub, including New Year’s Eve

A secret, direct Whatsapp number to check immediate availability at JubJub

Complimentary punch on arrival

The option to subscribe to the monthly JubJub bottled cocktail cabinet of curiosity, a monthly subscription programme for members to have a their own pre-bottled cocktail that can be collected immediately from a specific cabinet within the bar.

The bar will also act as a platform for aspiring entrepreneurs, with each month a different Callooh Callay bartender given the keys to the JubJub to fully manage the bar, including creating their own cocktail menu.

Callooh Callay will continue to partner with different spirits brands in the JubJub, changing on a rotating monthly basis where their brand ethos and story can be showcased through partnering with the bartender to create the menu. There will also be the opportunity to run a programme of brand events – from tastings to masterclasses.

Opened by entrepreneur Wynne in 2008 and located in the heart of Shoreditch on Rivington Street, Callooh Callay has earned its reputation as one of the best cocktail bars in the world, winning huge industry accolades including ‘Best International High Volume Bar 2016’ and ‘World’s Best Cocktail Menu’ in 2012 (‘Spirited Awards’ at Tales of the Cocktail), in addition to being included in the Drinks International World’s 50 Best Bars in 2016, 2014, 2013 and 2012. The bar has also launched the career of many a bartender, with an impressive list of alumni.

The JubJub will relaunch at Callooh Callay from May. Members can apply here: https://www.calloohcallaybar.c om/jubjub/

http://www.calloohcallaybar.com

@calloohcallaybar

#jubjub

The BEAT Society Takes Refuge In Manchester

 

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The Pernod Ricard BEAT Society rolled into Manchester this week with its 6 strong team of some of the UK’s influential and engaging industry figures taking over the new Refuge bar and restaurant in the city centre.

Concentrating on seven categories, the likes of Phil Huckle (UK Brand Ambassador Chivas Regal), Liam Sparks (Irish Whiskey Ambassador), Megs Miller (UK House of Tequila Ambassador), Matthias Lataille (UK Brand Ambassador Martell), Michael Foster (UK Brand Ambassador Havana Club) and special guest Jake O’Brien Murphy of Callooh Callay in London showed off their respective brand and category, but with a twist that offered an insight ‘outside the box’.

With only two more cities out of the initial seven to visit, I thought I’d offer an insight into what you can expect for the day as the BEAT team head to Newcastle (31/01/2017) and Liverpool (28/02/2017).

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Prepare to demystify the style of Irish Whiskey and the impact that Jameson and Midleton Distillery have created within the whiskey market as Liam Sparks talks through the process of creation. From both column and pot distillation, to the wood styles within ageing, Liam engages with his knowledge and stories over a couple of drams, including distillates from the column and pot stills, as well as the likes of Redbreast 12yr and Jameson Caskmates.

Following the Irish closely are the Scots, championed by Phil Huckle with his focus on the luxury blend of Chivas Regal. Promoting towards the history of the whisky cocktails and how Chivas Regal have been at the forefront of some of the most iconic classics, experience the styles and profiles of such forgotten gems as the Morning Glory Fizz, as well as last years Chivas Masters winning drink by Chelsey Bailey. You can also hear how you can enter the 2017 edition of the Chivas Masters, as well as experience The Huckster!

Heading to the grape side of the spirit categories, Matthias Lataille shows his insight into Martell by bringing it to the forefront of your mind when modifying your cocktail creations. Sample classic cognac drinks such as the Sidecar using the VSOP expression, as well as twists on staples including the Pierre Collins as Matthias shows his creativity and knowledge on cognac and tips of how to invite your customers to experience.

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Special guest star Jake O’Brien Murphy of Callooh Callay in London is on hand for the tour to offer an honest insight into the world of cocktail competitions, using his own experiences of entering competitions, including Jameson and Havana Club, in his career that includes positions within famed bars in Liverpool such as 81LTD. The do’s and dont’s of performance etiquette, how to approach those all important judges, understanding the brief set out, and adapting yourself to the live situation with confidence, Jake goes through the motions of before, during and after as you set out to highlight yourself to your peers and industry figures.

Demystifying tequila is Megs Miller, one of the latest additions to the BEAT Society family, as she focuses on Olmeca and how agave is riding the trend of the bartenders inquisitive. Serving up samples of Blanco, Reposado and Anejo, she’ll guide you through the tequila process, how Olmeca has grown over the years to accommodate changing tastes and attitudes towards the category, as well as her own agave experiences and stories when visiting Mexico and teaching across the world.

You can listen to Michael Foster’s stories too as he talks about Havana Club, with an emphasis on Cuba itself. Diving into how Havana Club has impacted the island in regards to cocktails such as the Mojito, Cuba Libra, Daiquiri and El Presidente, the enjoyment of the traditional recipes of such too, plus an understanding of how these classics have been devised through the stalwart bar scene within Cuba itself.

Mr Jake O’Brien Murphy also talks candidly on the vodka category, with the focus on Absolut and twisting the pre-conception that vodka is a ‘dying category’. He talks about the iconic Pornstar Martini and Cosmopolitan whilst giving his own views on how vodka can be best utilised in any bar through some simple changes.

Of course, no day of learning would be complete without a tipple of Mumm Champagne, with Matthias Lataille guiding you through the brand as you finish off the BEAT Society experience.

If you’re anything like me, having the opportunity to listen to one iconic figure in the industry is amazing, but to have seven in one room, offering their slant on their chosen category, is beyond an experience. Get yourselves signed up to Newcastle and Liverpool, immerse within the BEAT and take it all in.

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Little Red Door Pop-Up at Callooh Callay’s JubJub Bar

Remy Savage and his team from Parisian bar Little Red Door will be hosting an exclusive showcase of their new Evocative Menu at Callooh Callay’s JubJub Bar from Wednesday 20th – Sunday 24th April.

Launching in Paris on the 18th April, the menu explores the evocative nature of flavours and whether we all share similar feelings when exposed to different sensory stimuli. Composed of 11 works of art created by international painters, sculptors and creatives, the menu offers visual representations of the emotional imagery evoked by each of the 11 distinctive cocktails. Guests are invited to discover a drink not by name, nor description – which can be laced with personal preconceptions – but by unique artistic interpretations, allowing a true multisensory experience.

An exclusive opportunity to sample the menu’s offering in London, walk-in tables will be subject to availability 7pm – 9pm, whilst reservations for 9pm onwards can be made from 14th April onwards by emailing: marie@calloohcallaybar.com

#TheEvocativeMenu
T: @LRDParis @Callooh_callay
IG: @lrdparis @calloohcallaybar

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Sean Muldoon And Jack McGarry Of Dead Rabbit To Host The First London Sessions

London Sessions

INTRODUCING SESSION #1

Joining us for Session #1, all the way from New York, New York (so good they named it twice) are the much decorated and highly lauded Sean Muldoon and Jack McGarry of world famous Dead Rabbit Grocery & Grog. Between the two of them, Sean & Jack have won eight Tales of The Cocktail Spirited Awards, including World’s Best Bartender (of which Jack was the youngest ever recipient), Best American Cocktail Bar and World’s Best Cocktail Menu, an award won by our hosts Callooh Callay the year prior, and Dead Rabbit was last year rated the second Best Bar in the World by Drinks International 50 Best Bars. 

Sean and Jack are visiting London specifically for this event and we couldn’t be more honoured or excited to have them launching The London Sessions. So basically, if you wanna see them whilst they’re here, this is your only opportunity to do so.

The first London Session is being held in association with Jameson Irish Whiskey and Fever Tree Premium Mixers at Callooh Callay on July 6th from 1pm – 3pm. Tickets are free and include a glass of Dead Rabbit Irish Coffee, which we happen to think is the best Irish Coffee, ever.

Sean & Jack are loading their suitcases with their award winning menus and will be holding a menu signing following the sessions. Menus will be available (signed) at the heavily reduced price of £20, cash only.

Please note that whilst we are happy to be announcing our speakers, we are not yet taking RSVPs – stay tuned for more info, coming soon.

Bombay Sapphire’s Imaginarium at Callooh Callay

Bombay Sapphire Imaginarium at Callooh Callay May 2014

Bombay Sapphire is pleased to announce the arrival of the Imaginarium; a weeklong residency at Calloh Callay in Shoreditch, open from Monday 19 May – Saturday 24 May from 6pm nightly.

The residency will celebrate creativity and imagination and aims to inspire visitors to be adventurous with their cocktail choices, both when ordering at the bar and experimenting at home.

Hosted by Rich Woods, head of Spirit and Cocktail Development at London’s Duck & Waffle and most recently winner of the UK stage of Bombay Sapphire’s 2014’s World’s Most Imaginative Bartender Competition, the pop up bar will feature an imaginative and innovative cocktail menu inspired by Bombay Sapphire’s Ultimate Gin & Tonic. The menu includes the sublime ‘Blue Cheese & Chocolate Martini’, Rich’s winning cocktail from the competition, in addition to a range of other imaginative twists on the classics.

Rich and Bombay Sapphire’s brand ambassador Sean Ware will also be hosting a series of workshops available for those looking to get their creative cocktail juices flowing. The interactive workshops will take visitors on a journey through 10 ingredients and hundreds of recipe possibilities. Cocktail lovers will have the chance to discover the essential ingredients needed for the perfect at home drinking experience plus learn the skills needed to craft beautiful cocktails at home.

The master classes will be taking place from 6pm-7pm on Tuesday 20 May, Wednesday 21 May and Thursday 22 May and are free of charge. Places must be booked in advance via http://www.calloohcallaybar.com.

For more information please visit http://www.calloohcallaybar.com
Callooh Callay, 65 Rivington Street, Shoreditch, London EC2A 3AY
Tel: 020 7739 4781

'Mind Your Peas and Q's'
‘Mind Your Peas and Q’s’

‘Mind your Peas and Qs’, created by Rich Woods

Ingredients –

100g fresh mint
200g fresh garden peas
700ml Bottle of Bombay Sapphire gin for infusion (50ml per serving)
50ml of premium tonic water

Glassware –

Bombay Sapphire balloon glass or a large red wine glass

Garnish –

A sprig of fresh mint

Method to make the infusion –

Carefully pour a bottle of Bombay Sapphire gin (700 ml) into a one litre Kilner jar, then add 200g of fresh garden peas and 100g of freshly picked mint. Allow the mixture to infuse for approximately 48 hours. Pour the infusion through a muslin cloth to remove any fine particles from the mix. Finally, decant the infused liquid back into the empty bottle of Bombay Sapphire gin, ready to pour.

Method to make the drink –

Take a Bombay Sapphire balloon glass (or large red wine glass) and fully fill with good quality cubed ice. Stir the ice around the glass to chill the vessel and strain any excess water to prevent dilution. Pour in 50ml of the pea and mint infused Bombay Sapphire gin. Next add 50ml of premium tonic water and stir briefly to combine. Lastly, garnish with a spring of fresh mint. Enjoy!

Sparkling Gimlet
Sparkling Gimlet

The Sparkling Gimlet

Ingredients – 

50 ml Bombay Sapphire
20 ml Homemade Lime cordial* (for those wanting to have a go at making their own homemade cordial there is a recipe below – however any lime cordial will suffice)
15 ml Fino Sherry
50 ml Soda Water

Glass – 

Hi-ball

Method – 

Shake and strain all of the ingredients, and top with soda water, before garnishing with a Lavender sprig.

To create the homemade lime cordial –

Ingredients – 

500g caster sugar
750 ml water
2 zested limes
30g maleic acid

Method – 

– Boil the water in a pan
– Once boiling, add the caster sugar and remove from heat
– Stir until all the sugar has dissolved, then add the lime zests
– When the liquid is just above room temperature add it to a Kilner jar, then add the maleic acid, close the jar and shake
– Allow the process to infuse and marry for 24-48 hours
– Strain and add 35ml of vodka (sterilise to stop fermentation)

Shake, Rattle and Stir on the London Gin Journey

The Curious

Being based in Manchester, I’m well versed with the bar scene of both the city centre and the surrounding area. Whether it’s promoting a specific bar to the wider world, launching a product in an established venue, or hosting a master class within a newcomer, I’m always in and around, getting to know the trends that ultimately the consumers are asking for. The nature of my work though, means that I get to hear a lot about the rest of the UK. I’ve been lucky enough to travel and tour the likes of Edinburgh, Leeds and Liverpool, checking out bars and restaurants that I hear so much about, and experiencing how the rest of the UK works. London can also count on the list, but over the years I’ve had many more meetings within, than sitting down, with a crafted drink in my hand and actually taking in the surroundings. My delight in hearing that I had an invite to do such a thing, meant I jumped on the train, and headed to my first London Gin Journey.

Why gin? Well gin is undoubtedly a category I work a lot with. Bartenders love the varieties and styles available to them, whilst consumers, both men and women, enjoy many a Gin and Tonic, Martini or Negroni. Gin also has much of its history within London itself. Becoming widely known once the Dutch born William of Orange came to the English throne during the Glorious Revolution (Holland being the birth place of gin), gin has ultimately had its fair share of ups and downs. Etchings from William Hogarth and his ‘Beer Street and Gin Lane’ piece were common to see, deriding the spirit of gin and blaming the so-called ‘gin craze’ on Britain’s social problems. The force behind this? The government. Unable to control the production, they introduced the Gin Act of 1751, forcing distillers to sell to licensed retailers. But it’s not all downhill, with the introduction of column stills to create what we know call London Dry. This process made it more practical and popular, and over the years, inventive ways to drink your favourite brand came into practice, giving rise to the cocktail renaissance that we still see today.

Such history can be found just about anywhere, but to be introduced by a man with such passion and devotion to his trade, is ultimately what the Gin Journey is all about. Leon Dalloway has adapted a method of introducing not only gin to London, but also a variety of drinking dens, and recipes to embrace. Leon himself is a former bartender, tending many a venue in Manchester before jumping at the chance at representing the relatively new gin brand of Martin Miller’s. From his travels of promoting, he moved to London in March last year and worked for the City of London Distillery, learning about the craft of gin and to hone his skills and knowledge. It is here that he thought about sharing his passion, and ultimately decided to go it alone, creating his business named Shake, Rattle and Stir. Its ideology is to bring fun, interesting booze knowledge to the people through events, with the Gin Journey concept being its first.

IMG_20140311_204444To me, this is perfect. The chance to see five of London’s best bars, try five different gin brands, and see them as the base for a crafted recipe, all whilst being hosted by someone who can rival the likes of gin maestro Alan Winchester, Jared Brown or Jamie Baxter.

Mr Fogg’s in Mayfair was to be the first port of call. Nestled within the back streets, it ultimately looks like the gin palaces of yesteryear. Taking inspiration from the hero of Jules Verne’s ‘Around the World in Eighty Days’, its decor of artefacts (including entomology displays, helmets, hunting trophies, palm trees, birdcages and even a hot-air balloon) surround the bar area, itself nestled with small stools and low tables. I suppose in a way, it would be fitting to the venue that you start with a gin that has had to travel to be a part of the evening. Elephant Gin hails from Germany and uses 14 botanicals within, including African ingredients Baobab, the Buchu plant, Devil’s Claw and African Wormwood. At 45%, it gives off a light floral nose, with citrus tones following a lavender aroma. A sharp start on the palate, with the citrus flavours becoming oily, yet also quite warming. From these aromas and flavours, it would make perfect sense to enjoy the ‘The Cape of Good Hope’; a combination of Elephant gin, fresh pressed pear juice, lemon juice, rosemary and buchu syrup, lavender tincture and whites.

Leon’s previous place of work came next on the gin journey, taking place at the City of London Distillery in the City of London. Boasting 270 different gin brands on its bar, and the working distillery that produces our next gin in full view, it’s an experience that can rarely be summed up in such an evening. Modern, sleek and very cool are some that spring to mind though, and with a City of London gin and Fever Tree tonic in hand, the grapefruit garnish really brings out the notes of the gin. The brand on its own gives off lots of flavours on the nose, with citrus, dry herbs and liquorice most noticeable. The palate enjoys a spicy start, with a sharp, bold, rich flavour of liquorice and grapefruit zest. Develops a long, warm finish, that’s slightly dry.

Riding within a gin carriage to our next venue, coming to a halt as we overlook the Thames on the historic Tower Wharf at the Tower of London. The Perkin Reveller welcomed us with a table ready for a feat, as the most appropriate brand for the restaurant came in the form of Beefeater. Sparse glass and white walls are evident, although the name not so much (apparently named after the cook’s apprentice in ‘Canterbury Tales’), but with a glass of Beefeater 24, and Leon diving into one of the world’s best known gin brands, you take it all in with open arms. The gin itself is soft on the nose with plenty of grapefruit coming through. Incredibly soft on the palate, with small bursts of liquorice, grapefruit, orange and the heat from coriander. Creates a long, lingering finish with a little tingle to remind you. Once again, matched with a rather delectable recipe named ‘Spring Revival’; Pineapple, Black Pepper and Sage infused Beefeater, freshly pressed pineapple juice, house grenadine, accent of house anise tincture garnished with house a pineapple chutney and Lancashire Bomber cheese topped cracker.
Being invited to a restaurant ultimately means the food portion of the gin journey, tucking in to a menu that included smoked mackerel, blue cheese soufflé, pork belly or roast chicken breast amongst other British and European dishes.

IMG_20140311_220534Shoreditch would be the area of London for our last two venues, the first being Worship Street Whistling Shop. This cellar bar mixes the Victorian era with the American speakeasy, complete with bath tub for gin and shelves with botanicals, herbs and spices. Dodd’s gin, from the London Distillery Company that first came out last year, was to be showcased, alongside what the bar call the ‘Ultimate Gin and Tonic’; Dodd’s Gin and house tonic flavoured with black cardamom, bay leaf, lavender, raspberry, cassia and chinchona served in a medicinal style bottle, complete with a bespoke label. The gin itself has subtle juniper on the nose with fresh raspberry lingering around near the end. Warm on the start of the palate, developing a slight spice with honey thick texture. The juniper is more dominant alongside dashes of lime zest. Short, sharp bursts on the long finish. Perfect for the home-made tonic. Sitting in the back room of the bar, it’s hard not to walk around and check out the nooks and crannies that the guys from Fluid Movement have inserted. Its idea and concept really do transport you back to Victorian era, and a shame to most to leave. But leave me must, and ventured to our last outing of the gin journey.

Callooh Callay, with its extensive back bar, complete with cubby-hole’s of bottles nestled into the walls, is a venue that I’ve always wanted to visit, and didn’t disappoint. When you are served one of Leon’s signature brands, Martin Miller’s, and hear of the thought and legacy that the now unfortunately, recently passed away Martin Miller had, it makes you truly appreciate the effort that producers put in to impress both sides of the bar. For example, once Martin Miller’s has been distilled with the likes of Tuscan juniper, cassia bark, angelica, Florentine orris, coriander, Seville citrus peel, nutmeg, cinnamon and liquorice root, it is then shipped to Iceland, where it is mixed with Icelandic spring water. The gin, the London Dry variety, has a dominating citrus notes on the nose, but subtle floral aromas follow slowly. Rather mellow on the palate, with a slight dryness. It gives off some interesting citrus flavours with juniper overtones with a hint of peppercorn on the odd occasion. A slow-fading after-taste of floral and citrus. To cap the evening off, and a first for me, we were presented with a Converse shoe, which within had crushed ice holding our final drink, ‘The Curious Gincident about the Grog and the High-Top’; Martin Miller’s Gin, rosehip cordial, fresh grapefruit juice, topped with prosecco.

Elephant GinIt only took a few hours, but I had experienced five bars, two of which I had never heard of before, five gins, one of which I’d never had the chance to sample, and five unique cocktails which I still talk about to Mancunians to this day. The settings were superb, and from a Northern point of view, we have nothing that rivals this. No distilleries within bars, no Victorian themed venues that house bath tubs of gin, no hidden drinking dens featuring artefacts from around the world. I suppose that what makes London stand a part from the rest of the UK, but to be fair, I would tip my hat any day towards them. Each venue was relatively busy, on a Tuesday of all days, yet the service was spot on, and our host in Leon made sure than nothing was too much trouble. And  you know he’s having as much fun as you are when he’s handing out prizes in his pop-quiz in between venues.

Shake Rattle and Stir’s Gin Journey is a fascinating evening, whether you work in the trade or not. And at £50 per person, you know you will be getting a lot more for your money than if you decided to venture out unguided.

Hats off to you Leon.

© David Marsland and Drinks Enthusiast 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.