📼 Lost Tapes
Looking at locality, instantly I was drawn to the historical significance of the space in Studio 4 (IV), where our brand new bar is located. This drink takes inspiration from the Beatles and their first live television performance that happened right where we stand in 1962. Sadly no recordings of this performance survived. So drawing from different parts of the Beatles lifestyle and identity at that time, this drink represents those lost tapes.
✨ Jameson Black Barrel
🥤 Cola Rum Liqueur
🧊 Acid Solution
🍏 Granny Smith Apple Soda
🎙️ Perfectly enjoyed by the stage
A massive shout out to @ashzamaral for the videography. Couldn’t have done it without you brother 🤍
#jamesonbartenderseries26 #Competition #Bartenders #JamesonBlackBarrel
@lizpernod@drinkswithjordan@tomaszamaral
We’re going out with a BANG !💥
As you know our last day of service is this Friday. We wanted to do something special for all of you that are planning on joining us. We’ve invited down @cressidalawlor from @egodeathbars . Together we’ll be putting on a special menu for the evening, as well as classics until the bar runs DRY !
If you haven’t already, be sure to book! We only have a few spaces left.
See you at BAC for a closing party not to miss 🤍
@archie_ruby@nick_._houghton@servesbyelliot@alex_on_the_fly@sour_cream_n_chives@vaughanographic
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ฝรั่ง 🇹🇭
(“fà-ràng”)
A foreigner
Sometimes an insult, usually not.
🇹🇭 Patrón Reposado
🇹🇭 Pomelo & White Pepper Cordial
🇹🇭 White Grape Soda
🇹🇭 Supremed Pomelo Square
This drink is built from 2 weeks on Koh Tao, one of those unplanned but unforgettable experiences. I’d just left my last bar, having been there for almost 3 years, and gone solo travelling. I met some people on Koh Samui, a neighbouring island and crossed paths with them again on Koh Tao, and before long, we were staying in beach bungalows with others we had come across in similar ways, drinking soju on the sand, and heading into jungle parties when the sun went down.
The flavour inspiration for this drink started earlier in the day. After visiting the gym down the road (that seemed to lack air-con), I stumbled across pomelo segments at 7/11, the essential shop for any farang. These slices were juicy, floral and refreshing. A close cousin of grapefruit, but softer and more perfumed. When looking back, pomelo became the flavour I knew I had to bring into this drink. I made a cordial using clarified pomelo and white pepper to bring that memory to life. Bright fruit, with the warm, dry spice that ran through so many of the Thai dishes I was eating every day.
In the evenings, my health kick was over, switching the fruit for a few bottles of white grape soju on the beach, soundtracked by portable speakers and crashing waves. Drawing from this memory, I made a white grape soda, force-carbonated and using a byproduct from our current menu. Insanely fizzy and nostalgic.
Patrón Reposado brings the drink all together. Although I sadly couldn’t find any Patrón to drink whilst I was out there, it would have fitted perfectly into those moments of friendship and warmth that were shared over local meals and fire pits. It offers this drink that same warmth, its soft oak and agave notes reflecting the slow, golden hour vibe of the trip. The flavours in this drink really champion the unique profile of the Patrón, elevating it with my Thai-inspired take on a Mexican classic.
This is Farang.
My entry for the #no3gin Unrivalled Classics Competition
🗝️ Complimenting the award-winning flavours of the No.3 Gin, I've brought a modern twist to the classic Gimlet...
🔥𝐂𝐎𝐍𝐅𝐈𝐍𝐄𝐃 𝐄𝐌𝐁𝐄𝐑
𝘞𝘩𝘪𝘵𝘦 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘋𝘳𝘢𝘨𝘰𝘯𝘧𝘳𝘶𝘪𝘵 𝘎𝘪𝘮𝘭𝘦𝘵
• Chilled @no3gin
• Homemade Dragonfruit Cordial
• @briottetliqueur Cacao Blanc
• Garnished with a White Chocolate and Dragonfruit Tuile
🗝️Exploring the history of the Gimlet, I've chosen to focus on the naval origins thinking particularly about the use of gunpowder and incendiary rounds. I captured these fire elements and connotations by developing a cordial using Dragonfruit leaning towards modern ingredients and techniques. I created a modern twist to the classic cordial style by using citric and malic acid in place of fresh lime juice. When tasting the amazing no.3 gin, I couldn't get over how reminiscent the mouthfeel was of white chocolate, the rich and subtle creaminess coated my tongue and I decided to bring this into the cocktail through the use of cacao blanc liqueur. This perfectly complimented the exotic dragonfruit and added extra sweetness without any more sugar being needed in the cordial.
🐲The cordial consists predominantly of frozen red dragonfruit but depth is added with dried hibiscus flowers and fresh blueberries.
🗝️Very happy with this one, it really stands up because of the insane quality of the liquid by @no3gin 🤞
#no3gincompetition #unrivalledclassics #no3gin @rossbryant@elgetsyoutipsy@no3ginacademy@albertsschloss@jhplant@petemacfeet
