Bottega Veneta has unveiled Bottega for Bottegas 2025, the newest chapter of its annual tribute to the small-scale artisans who embody the house’s devotion to craft. Introduced in 2021, the initiative has become a powerful stage for independent workshops whose heritage, technique and creative spirit echo Bottega Veneta’s own.

'This year’s collection celebrates workshops in cities that have profoundly shaped our story – Venice, Milan and New York,' says Bottega Veneta CEO Leo Rongone. The brand invited an artisan from each location to reinterpret the unmistakably Italian ritual of the aperitivo. The resulting objects form an exquisite, modern still life: a pair of silverplate glasses from Milan’s Ganci Argenterie; sterling-silver cocktail sticks with a sculptural knot by Brooklyn silversmith Heath Wagoner; and a handbound journal by Venetian Paolo Olbi, imagined for cocktail recipes and evening reflections.

'[These] workshops represent, individually and together, a profound commitment to the preservation and innovation of artisanal and creative culture,' continues Rongone. Paolo Olbi is a masterful bookbinder whose works draw on Venetian, Byzantine and Islamic motifs. In New York, Heath Wagoner’s hybrid background in industrial and jewellery design translates into finely finished barware and tableware; and atelier Ganci Argenterie – founded in 1926 and now led by the third generation of the Morandino family – stands as one of Milan’s oldest silversmiths.

The project pays homage to the geographic and cultural lineage that has shaped Bottega Veneta for nearly six decades. Founded in Vicenza in 1966, the house grew up in close orbit to Venice, drawing on the city’s artisanal traditions and fluid landscapes. Venetian influence runs deep at the brand, from its iconic knot motif to the early production of fragrance flacons made from swirling glass. That said, Bottega Veneta also looks outward: in 1972, its first boutique opened not in Italy but on Madison Avenue in New York – although by the late 1990s, the house had relocated its design studio to Milan, where its headquarters and runways remain today.

With Bottega for Bottegas 2025, Bottega Veneta once again honours the artisans and cities that shaped its past – while reaffirming the relevance of the handmade in the present.

For more details of the artisans, view the collection at bottegaveneta.com

Oslo tastemakers craving an intriguing cocktail often settle onto one of the leather stools at pioneering Himkok, the sprawling city-centre bar and distillery that Erk Potur opened in 2015. Resulting from the transformation of a 19th-century pharmacy-appliance warehouse, the bar is known for its cocktails showcasing Nordic produce, served up in dark-wood interiors that are dotted with apothecary-style bottles containing spirits made on-site.

Already beloved by the hospitality industry, Himkok’s memorable menus fuelled by art, photography, fashion and music have also thrust the bar into the cultural spotlight in recent years. The newest menu, launching on 11 September 2025, is a bold homage to Scandinavia’s rich design heritage that reinforces the site’s flair for visual storytelling.

Himkok introduces its new ‘Design by Sipping’ menu, in collaboration with Studio Sløyd

Hatched alongside two local collaborators (the creative agency 2.edition and design practice Studio Sløyd), Himkok’s ‘Design by Sipping’ menu follows a quartet of similarly experimental examples celebrating Norwegian talents. In 2021, a menu revolved around NFT artworks by illustrator Esra Røise; in 2022, imagery from multimedia artist and photographer Olav Stubberud enlivened another. Fashion designer Eline Dragesund (in 2023) and Sony Music Norway artists (in 2024) translated Himkok cocktails into garments and songs for their respective menus.

For the 2025 menu, local design practice Studio Sløyd is building on that buzz by reimagining Himkok’s 13-serve menu into a series of furniture and objects that will be displayed in a gallery setting at Oslo’s Berlin Studio (11-13 September), in tandem with Designers’ Saturday – the city’s popular design and interior architecture event (12-14 September). From 5pm on 11 September, the collectables, some of which may be reproduced in the future, will be sold via an online auction, running through 18 September.

Mikkel Jøraandstad and Herman Ødegaard, Studio Sløyd’s founders, jumped at the opportunity. They’ve crafted products for Norwegian furniture companies such as Northern and LK Hjelle, but partnering with a bar was thrilling new territory. ‘Himkok focuses on local and sustainable production, and that’s important to us too, but we thought we could explore it even more,’ says Ødegaard. ‘Taking some parts of the drinks and making them come to life was an interesting process.’

Himkok menus, which stay in play for about a year, are taken seriously. The team spends six to seven months fine-tuning them, each cocktail – ‘Scandinavia in a glass’, as head of R&D Paul Aguilar describes it – named for its dominant flavour profile. Studio Sløyd also embraced this conscientious mindset, carefully conceiving prototypes for the corresponding designs with the help of local artisans. ‘Himkok let us have total creative freedom, and we appreciated that. After tasting the cocktails, we had initial ideas and then we developed them further, considering materials and shapes,’ explains Ødegaard.

The objects run from small to large, ‘from the obvious to the symbolic’, says Ødegaard. For the Carrot cocktail (Himkok gin, Martini aperitifs, fresh carrot, Mandarine Napoléon, Fireball), a cherry- and walnut-wood candleholder takes cues from the vegetable’s slender silhouette.

Equally stunning in their simplicity are the aluminium bottle opener that nods to the purity of the Cardamom (Patrón Reposado tequila, aquavit, cardamom distillate, fino sherry and Palo Santo cordial); and the epoxy and steel hook that expresses the hushed complexity of Plum (Himkok aquavit, Noilly Prat, Skott Gård plum juice, brewed ginger, chocolate bitters, vanilla bourbon).

For this project, Studio Sløyd delved into ceramics for the first time. Clay spawned the sculptural diffuser that nods to the fresh notes in the effervescent Cucumber (Himkok vodka, cucumber and mint kefir, pandan liqueur, brewed ginger, apple, grape), and also the elegant cafetière that honours rejuvenating coffee break rituals for the Fika (Grind espresso liqueur, Teeling whiskey, Aga Sideri’s non-alcoholic Humlesus cider, Lagavulin 16 whisky).

Glass was another new medium for Studio Sløyd, and it manifested in a duo of sleek vessels that evoke the Cloudberry, a Gimlet riff (Rémy Martin 1738 Accord Royal Cognac, cloudberry liqueur, cloudberry vanilla whey cordial, fino sherry, De Kuyper Dutch Cacao), as well as curving spoons that invite you to plunge into the frothy crown of the Elderflower, a twist on the Ramos Gin Fizz (Bacardi 10 rum, Saint-Germain, Noilly Prat, elderflower liqueur, cream, Greek yogurt). ‘We worked with wood that was familiar to us, but it was also important to try something different,’ points out Ødegaard.

Lighting designs forge a dialogue with three of the drinks, including the Peanut (Himkok Vodka, fino sherry, Noilly Prat, brewed ginger, peanut distillate) and the Raspberry (Himkok aquavit, red wine, raspberry, rhubarb liqueur, Galliano vanilla), a spin on the Clover Club. The standout is the cherry-wood and steel floor lamp that is inspired by the soft, velvety notes of the Manhattan-like Cherry (Buffalo Trace bourbon, Merlet cherry liqueur, Carpano Dry, dark chocolate, butter-washed finish).

A pine wood chair, sparked by Studio Sløyd’s observations of a decomposing tomato, accompanies the savoury Cherry Tomato (Himkok x Linie Aquavit, mezcal, green paprika distillate, cherry pepper, Skott Gård plum wine, vinegar). ‘When we saw the fibres inside, it inspired the frame,’ says Ødegaard.

Other pieces draw on nostalgia. A whimsical clock, fashioned out of glass, Douglas fir and steel, is teamed with the Softis, the Norwegian term for soft-serve ice cream (Linie aquavit and Diplom-Is ice cream, Disaronno, white Dutch cacao, fino sherry), hinting at the short-lived joy of ice cream before it melts. The Fruktnøtt (Jameson Black Barrel whisky, De Kuyper Dutch cacao, Himkok almond distillate, PX sherry, Krokan wine reduction) calls to mind its namesake raisin- and hazelnut-studded milk chocolate bar, and Studio Sløyd responded with a fold-out pine and steel seat that suggests carefree bygone days.

‘We build on memories,’ says Aguilar of the connections prompted by Himkok's cocktails. ‘This is the first softis you eat every summer. This is the chocolate your grandparents always gave you when you visited.’

Himkok is located at Storgata 27, 0184 Oslo, Norway.

Cocktail collabs are hot in the drinks world, but London bar Little Fires is heating things up further by partnering with Oaxaca’s acclaimed Sabina Sabe (number 22 on North America’s 50 Best Bars list) and serving a food menu overseen by Rodolfo Castellanos, winner of Top Chef Mexico and chef-owner of Origen Oaxaca. The London names behind the project are worth dropping, too: Milanese-turned-Mexican food enthusiast Christian Pecoraro, Berlin electro scenester Florian Schulze, and Oaxacan-born hotelier and restaurateur Horacio Sainz.

Wallpaper* dines at Little Fires, London

The mood: Oaxacan soul meets east London edge

A strong listening bar element reminds you this is east London, not Oaxaca. Producer and DJ Martin Luciuk oversees the vinyl soundtrack of the basement bar, focusing on ambient, jazz and electronic sounds, with regular DJ sets and listening events. Upstairs, the ground floor of the Grade II-listed building combines natural materials – timber floors, leather banquettes, ochre walls – with a marble bar.

‘The goal with the interior,’ says designer Tasmin Love, ‘was to create a space that feels genuinely Mexican – not themed or overly polished, but warm, raw and authentic. The main bar is small and intimate with textured walls, handcrafted materials and a palette inspired by the earth and agave fields. Every design choice was made to support the food and drink – bold, soulful and rooted in tradition.’

The food: fabulous finger food and mezcal margaritas

While most Mexican bars in London are fuelled by tequila, Little Fires is lubricated by the country’s other emblematic spirit: mezcal, tequila’s smokier cousin. The cocktail list leans hard into agave spirits with an approach as creatively innovative as you’d expect from a team behind one of the world’s best bars. Think mole fat-washed margaritas and a corn colada that will make you forsake the pineapple version forever.

Castellanos’s short and snappy menu of brightly flavoured Oaxacan sharing plates, meanwhile, should ensure that no one here is drinking on an empty stomach. Duck confit tacos come slicked with mole; bluefin tuna tostadas are spiked with a mixed chilli dressing and cooled by avocado and cucumber. It’s grazing food with a genuine pedigree, designed for the kind of evening that starts civilised and ends considerably less so.

Little Fires is located at 125-127 Bethnal Grn Rd, London E2 7DG, UK.

Since its founding in 1933, Air France has been thorough in bringing the country’s synonymy with elegance and style to the skies. The company has seen renowned designers craft the airline’s interiors – Charlotte Perriand, Andrée Putman and Jean Prouvé among them – as well as sleek cabin crew uniforms designed by Spanish couturier Cristóbal Balenciaga and Christian Dior in the 1960s, and by Nina Ricci, Christian Lacroix and Olivier Rousteing in more recent years. Meanwhile, its in-flight menu is crafted by a roster of esteemed chefs including Jean-Charles Brédas, Jérôme Banctel, Nina Metayer, Olivier Perret and Jofrane Dailly.

Now, Air France has partnered with chef-mixologist Matthias Giroud to design a new collection of alcoholic and non-alcoholic cocktails, served exclusively in its La Première cabin and inspired by the company’s core values: ‘elegance, pleasure and respect’.

Air France's new signature cocktail collection by Matthias Giroud

To capture such intangibles and package them up into a signature cocktail is not an easy feat. Having started his career at the age of 16, in Toulouse, at the Papagayo bar, Giroud went on to develop numerous bar concepts around the globe, including co-founding L’Alchimiste Group in 2019. His cocktail creations are inspired by his travels, and in his workshop, he keeps a collection of over 150 flavours, including herbs, flowers, and peppers from around the world.

When creating the collection of three new Air France cocktails, Giroud started by focusing on French ingredients to deliver authentic flavours that tightrope between familiarity and modernity.

‘Belle Époque’ is a bitter and zesty alcoholic cocktail, a reinterpretation of the negroni with orange hydrosol; ‘Parfum de France’ is a sweet and fruity low-alcohol cocktail, inspired by the world of wine and featuring raspberry liqueur and a hint of verbena; and ‘L’Éveil’ is a tangy and spicy alcohol-free cocktail, made from cranberry juice infused with mint, lime juice, aromatic leaf bouquet and ginger.

The collection is presented to La Première guests in a custom-made box, and glasses designed to enhance the taste.

Alongside the new tipples, La Première offers an onboard dining menu crafted by triple Michelin-starred chef Arnaud Lallement and World Pastry Chef and Meilleur Ouvrier de France, Angelo Musa. The marriage of French mixology and gastronomy is a perfect distraction to speed up any long-haul flight.

La Première is available on departure from Paris-Charles de Gaulle to Abidjan, Dubai, Los Angeles, Miami, New York-JFK, San Francisco, Sao Paulo, Singapore, Tokyo-Haneda and Washington-DC. airfrance.co.uk

If there’s one thing to know about Stanley Tucci, it’s that the man loves pasta. Between his 2021 CNN series Stanley Tucci: Searching for Italy and this year’s Tucci in Italy on National Geographic, in which he explores his ancestral homeland (his grandparents emigrated to the US from Calabria), he has sampled rigatoni in Rome, pansotti in Liguria and bigoli in Veneto – and that’s just the beginning.

‘I'll eat pasta every day,’ Tucci says. On a week like this, with London basking in a heatwave, his go-to is spaghetti alle vongole – ‘which is perfect, light, satisfying’ – paired with salad: ‘You don’t need much more than that.’ The idea of cheese with the dish, however, leaves him cold: ‘That’s bad, very bad.’

Pasta may be Tucci’s number one, but there’s a close runner-up: oysters and a martini is, he says, ‘one of the best things in the world’. On the perennial debate of gin versus vodka, he’s torn. ‘I love gin,’ he reasons (we’re speaking in his capacity as an ambassador for Tanqueray No. Ten, which he describes as ‘incredibly versatile, not super juniper-y and very citrus-y, which makes it totally refreshing’). ‘But also, making a Vesper martini [gin, vodka and Lillet Blanc vermouth] is a really nice thing, too.

With World Martini Day impending (June 21), Tucci reminisces about time spent at New York landmark Café Luxembourg on the city's Upper West Side. ‘I used to go there when I had a little money and treat myself to a cocktail,’ he says. ‘As the years went on, I was finally able to afford to eat there, so that was nice.’

These were Tucci’s pre-Hollywood days, when he worked in restaurants to support his acting training. ‘I’ve always been interested in food and drink,’ he muses. ‘My parents were amazing cooks – my whole family, actually, on both sides. I learned how to bartend many years ago. I also worked in a kitchen as a prep chef, and was really fascinated by restaurant culture. That’s why my cousin and I wrote the movie Big Night.’

The 1996 film, which is about two Italian immigrant brothers running a struggling restaurant in 1950s New Jersey, is a love letter to food – and became the catalyst for Tucci’s career. He went on to star in hits such as The Devil Wears Prada (2006), The Lovely Bones (2009) and The Hunger Games franchise (2012–2015), becoming a household name.

A gourmet to his core, Tucci never left the world of food and drink behind. He was perfectly cast as chef Julia Child’s husband in 2009’s Julie & Julia. But it was perhaps in 2020, when he posted an Instagram video of himself making a negroni which promptly went viral (1.3 million views at the time of writing), that the public became, as he puts it ‘interested in my opinion about food and drink’. With Searching for Italy and Tucci in Italy, where the actor deep dives into regional specialties from lardo to limoncello, he has carved out a niche as something of a modern ambassador of la dolce vita. Think of him as an urbane Bourdain, with less swearing and more biscotti.

The first thing that Tucci does when he gets to a new filming location is ‘go find a great meal’, or, if he’s staying in an apartment rather than a hotel, ‘go grocery shopping and make a big pot of tomato sauce – marinara’. He is nothing if not consistent.

While filming his most recent series, he came across what he considers to be the most magical place he’s ever been (a considerable endorsement given the visual sumptuousness of his shows): Trentino-Alto Adige in the Italian Dolomites. ‘It’s one of the most beautiful places ever,’ enthuses Tucci. ‘And, because that area was controlled by the Austro-Hungarian Empire, the food is really interesting: different kinds of noodles – not really pasta in the traditional sense – polenta, root vegetables, meats, fresh water fish… More butter and less olive oil.’

There are plenty more gastronomic odysseys ahead – Tucci in Italy has just been renewed for a second season – but for this weekend, it’s Tanqueray at the Tuccis’.

Stanley Tucci celebrates World Martini Day with Tanqueray No. Ten and a limited drop of pre-batched martini cocktails, inspired by his own recipe. Follow the link to be in with a chance of receiving one of the limited edition bottles.

Downtown LA’s Arts District welcomed the fine dining-turned-izakaya-style restaurant Yess, from owner Kino Kaetsu and chef Giles Clark, several years ago. For the duo’s second act (the third if you count the food truck they occupied on the corner before the brick-and-mortar opened), they have added an all-day Asian-European-style café to the artistic mix.

Wallpaper* dines at Café 2001

The mood: industrial barnhouse chic

Enter the two-storey open space (next door to Yess) from a patio accessible on Mateo Street, which provides more seating, extending the café to the street and foot traffic. Inside, the industrial-barn décor with a large arched ceiling skylight was designed by Kaetsu, who collected mismatched antique French and Japanese chairs that fill the ground-level, brick-walled space. The inspiration was ‘the spirit of an American diner with the flow of a European bistro’.

If you want a quieter perch, head up the stairwell to the second-level mezzanine with seating that offers a bird’s-eye view into the kitchen action below, which is also a good spot to view any pop-up music and art events.

The food: seasonal California by way of Japan and London

Chef Giles Clarke worked at St John in London, the Den in Tokyo and Alice Water’s Chez Panisse in Berkeley, California. All three of those influences are apparent in his dishes, which are rooted in classical French and Japanese techniques, with a deep respect for local, seasonal ingredients – qualities also shared with the kitchen at Yess. By day, Café 2001 is a cosy coffee hangout – with roaster Masa Matsuba – and where else can you sip on cascara cola and a red shiso shrub? Top Japanese sandwich orders include egg salad and relish or pork tenderloin katsu with Turkish pickles, and a side order of English pea and potato salad with avocado.

Happy hour kicks in around 4pm, when a Sakurai Shandy matcha-beer cocktail is the perfect transition to the natural biodynamic wine list, and oysters with cactus relish and house-made dumplings lead into a dinner with heartier fare, such as fish-n-chips, steak frites and Medicinal Curry. Lastly, the freshly baked chocolate, lemon brûléed tart, and cherry tarts have people lining up on the patio to snag the last one before they sell out, so arrive early if you can.

Café 2001 is located at 2001 E 7th St North Entrance, Los Angeles, CA 90021, United States; @cafe2001.la

Book more tables with our guide to the best new LA restaurants

Milan has long been known as a world-class destination for fashion (Milan Fashion Week A/W 2025 kicks off today, 25 February), design, and food, but when it came to nightlife, the city never quite rivalled other creative capitals, like Paris or London. But in recent years, a bit of a renaissance after dark has hit, with a wave of new cocktail bars and aperitivo spots opening seemingly every month. The momentum was solidified when the fashion designer Massimo Giorgetti held a four-night-long event last year that he dubbed ‘I Bar di Quartiere’ (The Neighbourhood Bars), with each evening dedicated to one of his favourites.

What’s even more exciting about the city’s new crop of bars is that most aren’t run by traditional hospitality groups. Instead, the latest generation of owners come from the creative fields – film producers, models, chefs, and creative directors – all of whom are redefining nightlife and making the city a more dynamic place. From chromed-out spaces designed for DJ nights and film viewings to intimate listening bars with menus inspired by Japan, Milan’s newest bars are as stylish and boundary-pushing as the city itself.

Explore the best cocktail bars in Milan

Bar Nico

Set in a former pasta shop – whose vintage signage remains intact on the building’s façade – on a curving corner of Via Cesare Saldini overlooking the quiet Piazza Francesco Guardi, Bar Nico has become a staple for the genteel Acquabella neighbourhood. Local firm SagomaStudio designed the interior with stainless steel fixtures, concrete walls, simple wooden bistro seating and a rough cement bar softly illuminated by backlit panels overhead – which, even from a distance, can be seen glowing red through the bar’s wide picture windows. The kitchen serves a concise offering of thoughtfully prepared small plates – from smoked sardines to sliced meats and cheese – alongside mostly European natural wines and an extensive menu of nonalcoholic options.

Bar Nico is located at Via Cesare Saldini, 2, 20133 Milano, Italy; barnicomilano.com

Bene Bene

When cocktail bar Bene Bene opened overlooking Porta Venezia’s Morgagni Park at the end of 2022, it was among the first in what would become a growing crop of listening bars in Milan. Revolving around a sound system designed by co-founder Giorgio Di Salvo, Bene Bene has since become a late-night destination for the fashion and design set, who flock here for the expertly crafted drinks by legendary barman Morris Maramaldi. The interior was designed by architect Luca Toniolo, who envisioned a sleek contemporary aesthetic defined by slate grey walls, a dark-stained wooden bar, stainless steel furniture, and contemporary artwork by the likes of Dario Guccio, Emanuele Marcuccio, and Daniele Milvio.

Bene Bene is located at Via Giovanni Battista Morgagni, 31, 20129 Milano, Italy; bene-bene.it

Dexter Soundbites

A newcomer to the Isola neighbourhood, Dexter Soundbites is a 25-seat restaurant and listening bar where food and music share the spotlight. It was a month spent in Japan that planted the seed for English-Italian chef and founder Giovanni DeNardi to open his own space, where he could blend his passions for Japanese, Peruvian and Mexican cooking – the menu includes dishes like tuna tostadas, pumpkin and sage tempura and cotoletta buns – with his love of vinyl, which is played nightly from the bar’s impressive sound system. Designed by DDSarchitettura, the space was envisioned to be closer to a library than a cocktail bar, with wood-lined walls and hundreds of sleeves of records proudly on display.

Dexter Soundbites is located at Via Carmagnola, 15, 20159 Milano, Italy; dexters.superbexperience.com

Lubna

When Fondazione Prada opened in the industrial Scalo Porta Romana area of Milan in 2015, the surroundings housed little more than warehouses and the occasional corporate head office. But over the past ten years, the district has flourished, with new galleries, restaurants and, come winter 2026, the Olympic Village. Adding to the mix is Lubna, a cocktail bar, restaurant and listening lounge, which opened in early 2025. Featuring a brutalist-inspired interior by Florence’s Q-bic studio – with moody black walls, low-slung leather furniture and concrete floors – the 1,200 sq m space revolves around a central courtyard planted with several shade-giving trees. In addition to a vast cocktail list, chef Enrico Croatti curates a menu focused on both raw and fire-grilled dishes, adding to the convivial yet cutting-edge vibe.

Lubna is located at Via Vezza d’Oglio, 14, 20139 Milano, Italy; lubnamilano.com

Section80 Bar

Located in the Isola neighbourhood on the northern edge of the city’s centre, Section80 bar’s central focus is undeniably music. Several times each week, DJs from Milan and abroad take up residence in the minimal, Studio Wok-designed space overlooking the busy via Farini – with its matte metal bar, asymmetrical tables, and black risers lining the edge of the room. On quieter nights, however, there is space to relax and peruse one of the magazines or books curated by Edicola 518, indulge in a glass of natural wine and simple aperitivo snacks like kimchi toasties, or, if you’re lucky, take in a film on the LED screen that dominates the back wall.

Section80 Bar is located at Via Carlo Farini, 44, 20159 Milano, Italy; @section80.bar

Ultramarino

The intersection of Via Lambro and Via Melzo in the Porta Venezia neighbourhood was already an established nightlife destination when Ultramarino opened its doors in 2024. But the compact bar has added to the buzz with its focus on natural wines and excellent Sicilian-inspired seafood tapas menu, which includes sourdough with butter and anchovies, devilled eggs with tuna and capers from Panetelleria, and swordfish toasts with lemon and fennel. The stripped-back interior lends itself to an informal vibe, with raw concrete walls, stainless steel room dividers and wire metal shelving showcasing the bar’s over 200 bottles sourced from across the Mediterranean.

Ultramarino is located at Via Lambro, 9, 20129 Milano, Italy; @ultramarino

Also read: A guide to the best fashion stores Milan has to offer

Whatever your poison, no bar is complete without the perfect cocktail shaker.

While it might seem like a modern piece of kit, shakers have been around for centuries. To rewind just a little, there are primitive versions of the cocktail shaker that date back to the 1500s, with something of a similar ilk having been uncovered in South America (presumably for mixing traditional medicinal drinks). However, it wasn’t until the mid nineteenth century that the style we’re now so familiar with was born. Previously, to froth and mix cocktails bartenders would pour their concoctions between two glasses at speed. From here there are rumours that a bartender called George Foster invented the modern shaker with its in-built strainer, but some historians cite the prevalence of similar models across bars by the 1950s as evidence that he can’t have been the first to come up with the concept. Whoever it was that invented them, and however they came into being, we can probably all agree that we have a lot to be grateful for.

The below selection evidences the diversity that can be seen in a seemingly simple object when good design principles are applied to the process. From a silver plated Art Deco piece through to a stainless steel penguin, these are our favourite cocktail shakers to spruce up your bar with. Don't forget our curated edit of glassware sets and cocktail napkins for the perfect home bar setup.

What is the difference between a Manhattan shaker and a Boston shaker?

The former is the type mostly seen above, with a built-in strainer. The latter is made of two separate pieces. A Manhattan shaker is great for hobbyist cocktail makers as it doesn’t require so much technique to get the seal tightly formed as with a Boston shaker.

What is a Boston cocktail shaker?

A Boston cocktail shaker is typically made from two glasses, or one stainless steel cup and one glass. It mimics the early design of cocktail shakers and many mixologists prefer them thanks to their simple design, size and ease of use.

Are glass or metal cocktail shakers better?

Most cocktail shakers are made from metal as it chills far more quickly than glass. Glass does, however, offer a classic, classy look that some people prefer if they’re going to display their barware at home.

The art of entertaining, and it truly is an art, lies in the details. Touches such as the perfect scent or lighting have the power to elevate a gathering. One such addition is the humble cocktail napkin. These seemingly small linens take your tablescaping up a notch and are well worthy of their place on your pre-party-prep-list.

Typically sized as a compact 15cm square, these pretty linens serve both a functional and decorative role. They effortlessly absorb condensation from a chilled glass, protect surfaces, and provide guests with a convenient touchpoint for their drinks.

In design, cocktail napkins transcend their utilitarian origins to become miniature canvases for personal expression and style. Luxuriously embroidered designs, intricate imagery, or custom monograms bring a touch of refinement to any occasion, from intimate dinner parties to grand celebrations. To some they make seem excessive, but couldn’t the same be said for most good things in life? They’re fun, they add a sense of occasion and they signal that you’ve arrived.

See our edit of elegant glassware and design-led cocktail shakers.

Browse the perfect cocktail napkins

What is the difference between a napkin and a cocktail napkin?

Cocktail napkins are much smaller than regular napkins at just 15 x 15cm square. This size can vary, with some being made to fit both a snack and a drink in a rectangular format, but for the most part the squares are the most common design. The size of regular napkins starts from around 50 x 50cm.

Cowboy culture is currently captivating the world in a new way. Beyoncé’s Cowboy Carter album has dominated the charts this year, rodeo fashion is back in vogue, and several Texan cities have witnessed an economic and population boom over the past decade. And of the set, it’s Dallas that’s caught our attention. Together with its sister city, Fort Worth, it forms the largest metroplex in Texas and the Southern US, and DFW International Airport is the third largest in the world. With multiple cultural projects in the works, an exploding art market, and the most hotels currently under construction of any city in the US, there’s much more to the ‘Big D’ than the rodeo – although that’s still a huge draw, too. So whether you’re in town for business, pleasure or an extended layover, here are our top spots to explore in Dallas.

What to see and do in Dallas

Where to stay

Hôtel Swexan

Hôtel Swexan (Swiss meets Texan) is Dallas’s most anticipated and unique new hotel of the past few years. It may occupy a shiny new 22-storey glass tower by Kengo Kuma, but the interiors overseen by Harwood International founder Gabriel Barbier-Mueller have an old-world aesthetic – particularly in the many restaurants and lounges. The hotel’s 134 guest rooms include eight individually designed suites, and the rooftop pool bar offers panoramic views across downtown.

Hôtel Swexan is located at 2575 McKinnon St, hotelswexan.com

Where to eat and drink

Bar Colette

Bar Colette offers a moody, contemporary vibe for stylish young professionals to enjoy a variety of original craft cocktails, like the tequila-based Rhu-Barbie, or one of the lighter Two Sip options. Opened in 2023 to rave reviews, the space was founded and designed by brothers Brandon and Henry Cohanim, who looked to 1960s Italian for decor inspiration. Along with the cocktails and an extensive spirits and wine list, the bar menu includes an indulgent Caviar Waffle.

Bar Colette is located at 3699 McKinney Ave #306, barcolette.com

Georgie Steakhouse

Designed by Brooklyn-based GRT Architects, the studio behind interiors of New York’s buzziest restaurants, Georgie is a reimagining of the traditional Texan steakhouse both in terms of style and menu. Burnt orange velvet booths, rattan and tambour panelling and curved architectural elements set the scene for chef Curtis Stone’s award-winning cuisine.

Georgie Steakhouse is located at 4514 Travis St Suite 132, georgiedallas.com

What to do

Rodeo Bar

You can’t come to Texas without visiting a saloon, and Rodeo Bar in the downtown Adolphus Hotel offers the perfect balance of chic and kitsch. The joint first opened in 1981, but four decades later has received a refresh by local studio Swoon that maintains the 1980s honky tonk vibe, but has upped the style stakes. Neon artworks, leather armchairs and the jukebox all retain the original cowboy attitude, while the bar and grill are now accompanied by a basement entertainment space. Whether this is your first rodeo or not, you’re guaranteed a fun time.

Rodeo Bar is located at 1321 Commerce St, adolphus.com

Winspear Opera House

Located in the Arts District of downtown Dallas, this futuristic 2,200-seat performance venue was designed by Foster+Partners as a 21st-century reinterpretation of a traditional opera house. From the exterior, the transparent core of the building glows red from within and pierces through an extensive square canopy of steel that surrounds and shades the building and its landscaped park. Inside, a giant crystalline chandelier hangs above the stalls and balconies are wrapped in gold leaf.

Winspear Opera House is located at 2403 Flora St, attpac.org

Where to shop

Miron Crosby

Searching for a pair of authentic and stylish cowboy boots? Look no further than Miron Crosby, a luxury craft-forward brand with an equally chic store in Highland Park Village, designed by Gill Brown of Maplewood and Javier Burkle of Burkle Creative. Created by sisters Lizzie Means Duplantis and Sarah Means, who grew up on a West Texas cattle ranch, this Dallas-based operation carries men, women, kids and even bridal styles – all made with traditional production techniques and offering customisation too.

Miron Crosby is located at 25 Highland Park Village #201, mironcrosby.com

Nasher Sculpture Center Shop

The store located inside the Renzo Piano-designed Nasher Sculpture Center is an art lover’s paradise, stocking a wide variety of books on historic and contemporary sculptors – many of which accompany the museum’s fêted exhibition programme – and design-led objects that make perfect gifts and keepsakes. The interiors by Charles Sparks + Company are intentionally minimalist, in keeping with Piano’s travertine and glass architecture, and the space acts as a connector between the public realm, and the museum’s galleries and garden.

Nasher Sculpture Center Shop is located at 2001 Flora St, nashersculpturecenter.org

My complete awe and admiration for the Parisian bar scene extends back nearly 20 years now, when I first began to write professionally about spirits and cocktails. Alongside the resplendent, lavish classic bars, and vibey street corner joints, Paris has a thriving experimental and innovative sector, where pioneering bartenders are creating alchemy – often from solely French-inspired or -produced ingredients.

What’s also fascinating is that, compared to London – where you’ll find an almost definitive split between the white-coated hotel bars of the West End and the more urban hipster hangouts over to the east of the city – Paris is much more egalitarian in its geography: a city of compact complexity; deliberately diverse and proud of it.

This melting pot of styles, personalities and drinking cultures is precisely what a city should represent. Paris doesn’t do just one thing well; it covers many bases, doing each one with panache and inimitable character. It’s why you’ll find a wealth of incredible, unique, easy-to-navigate drinking spots. Here’s a list of some of my current – and historical – favourite cocktail bars in Paris to check out.

The best cocktail bars in Paris, from classic to vibey

Le Syndicat

51 Rue du Faubourg Saint-Denis, 75010 Paris

This hidden, non-descript location in the 10th arrondissement of the city – a mixture of cool bohemian cafés and art galleries – has been at the centre of Parisian bar excellence since it opened ten years ago. Its proud theme is cocktails created using exclusively French-made ingredients: on the menu you’ll find Calvados-based ready-to-drink cans and Armagnac cocktails (the more rustic sibling to Cognac), including the alluringly sweet and complex PBJ – a combination of Armagnac, strawberry liqueur, peanut butter and ‘eau de vie Alisier – a delicious fruit brandy made from the fruit of the Alisier tree. An essential French bar to tick off the bucket list and no mistake.

Domainesyndicat.com

Copperbay

5 Rue Bouchardon, 75010 Paris

Just a few minutes’ walk away from Le Syndicat lies the exquisitely designed Copperbay: its light, beautifully wood-panelled surroundings bringing a sense of chic modernism, alongside a nautical theme. Here you’ll find an homage to natural wine from across France, as well as a fascination with one of France’s legendarily unappreciated spirits – pastis, which makes its louche appearance in a few delicious cocktails on a seasonally changing menu. Led by a trio of French bartending legends, who have graced the hallowed lists of France’s Top 50 bars, Copperbay is the perfect destination for a north Parisian tipple and a light bite before heading back to the hotel.
Copperbay.fr

The Cambridge

8 Rue de Poitou, 75003 Paris

Heading over to the Marais in the 3rd Arrondissement is always a wonderfully vibrant and typically Parisian experience. So, you’ll be as pleasantly surprised as me to find a distinctly British interloper nestled in amongst all the chic cafés and restaurants. The Cambridge, as you’ll probably guess from the name, is themed around a typically British public house – but one which offers a truly exceptional feast for the palate and the senses. Here you’ll find an incredibly crafted seasonal cocktail menu, some with a distinct focus on unusual combinations and savoury ingredients, such as beetroot, horseradish, sencha tea and curry leaf. Alongside these offerings, you’ll also find a ‘Tiny Bevs’ section, comprising smaller, but wonderfully intense cocktail recipes, in case you’re not looking to party that night. Oh, and the on-draft Guinness is by far the best in Paris. Final tip: try one of the homemade sausage rolls if you’re feeling peckish. You’ll thank me later. In short: Proper Pub, Perfectly Parisian.
thecambridge.paris

Candelaria

52 Rue de Saintonge, 75003 Paris

A short hop, skip and a jump from The Cambridge and you’ll find yourself at another Marais institution, Candelaria. This Mexican-inspired gem has been lauded as one of Paris’ best bars for a little under a decade now and it offers a wonderful insight into the delights of all things agave: the house menu is an almost exhaustive list of tequila and mezcal from across Mexico, cleverly assembled into easy-to-understand flavour groups (Earthy, Funky, Mineral, Vegetal, Sweet and Umami) and some hard-to-find alternative Mexican spirits, such as raicilla, bacanora and sotol. Throw in the prospect of Candelaria’s delicious gourmet tacos and there’s really no better place to grab a little slice of Mexican culture anywhere else outside of Mexico itself.

Candelaria-paris.com

Little Red Door

60 Rue Charlot, 75003 Paris

To not include this game-changing, now legendary bar in any list of Parisian gems would be complete sacrilege. Artistic, avant-garde and undoubtedly stylish could very well apply to any number of places in Paris, but LRD tops them all, throwing in ingenuity and a little craziness for good measure. The inventive team has redefined the approach to creating cocktails looking beyond merely bringing flavours together but also applying artistic and scientific concepts too. Not unlike Le Syndicat, the bar has pioneered a farm-to-glass model within its drinks, working with French producers to create homemade base cocktail ingredients. The list of drinks may be small – rotating around six or seven house creations as well as the usual classics (which can be tailored to your preference) – but each drink will serve as a reminder of just why Little Red Door is the bar equivalent of the Olympic 100 Metre Finals: the undisputed headline show.
LRDparis.com

Les Ambassadeurs

10 Pl. de la Concorde, 75008 Paris

A change of pace and location for this exceptional spot. Situated overlooking Place de la Concorde, Les Ambassadeurs can be found in the sumptuous Hôtel de Crillon (coincidentally, staging an exhibition of artist-designed skateboards this summer). Its majestic high ceiling and classical styling make it arguably one of the most beautiful locations in the world to order a drink – and the newly launched summer menu does not disappoint. Themed around the concept of ‘a sense of taste, summer harvest’, each of the 15 drinks pays homage to the very best of French produce, including seasonal herbs, stone fruit and fresh berries. More savoury-themed cocktails include the marvellous Bell Pepper, and Melon, which is a beguiling coming together of tequila, dry sherry, white port and olive oil.
Rosewoodhotels.com

Bar Nouveau

5 Rue des Haudriettes, 75003 Paris

Contender for the smallest cocktail bar in Paris, or for anywhere else in France for that matter, Nouveau – and all of its 16 sq m contents – can be considered a perfectly packaged slice of vintage Parisian chic. The brainchild of renowned bartender Remy Savage (who was originally one of the founders behind Little Red Door), Nouveau is beautifully appointed with a marble bar top and mirrored walls and ceiling, which give the illusion of a much bigger space. The drinks themselves are very much larger than life, with a simple and effective ‘less is more’ menu of six drinks – the undoubted highlight being a twist on the creamy, effervescent classic Ramos Gin Fizz. Sometimes the very best things do indeed come in small packages.
@ bar_nouveau_ 

Taking in the vast London views from the Heron Tower, SushiSamba has had a decade of success in the city, and has now expanded into the 39th floor with the launch of Samba Room, a dynamic bar, lounge and private dining space.

Continuing SushiSamba’s vibrant Brazilian energy, Samba Room immerses guests in its South American charm. With a striking gilded canopy, it lures visitors through a corridor lined with ten golden palm trees, which leads to a mirrored walkway before opening up into a sweeping sky-bar.

First look inside Samba Room, London

Fabled Studio was asked to design the 2,500 sq ft space. Known for designing London restaurants such as Mayfair’s Murano, The Wolseley City and French bistro Josephine, the local studio took on the brief to captivate and mesmerise those who enter the new London cocktail bar.

To begin, the selected tones create a warming atmosphere, while metallic detailing, plush red carpets, and deep brown finishings add a visually seductive touch. Lighting is hung low, creating small pockets of hushed intimacy throughout. Bespoke furniture is distinguished by its soft curves in an array of orange and copper crafted from indigenous walnut, injecting dynamic movement and creating an intricate balance of playful sophistication.

The bar itself is the crowned centrepiece, with a vast liquor display that shimmers under the reflective ceiling, backdropped with expansive cityscape vistas. The lounge and private events space is set just off the bar, with a custom-designed sculptural table suspended from the ceiling, which acts like a decorative art piece, and is also easily lowered to accommodate guests.

The vision came from an archive of inspiration from midcentury Brazilian interiors, while nodding to SushiSamba’s Japanese, Peruvian and Brazilian heritage. 'We wanted Samba Room to serve as an iconic destination, offering guests an immersive experience unlike any other,' said Omar Gutierrez, co-CEO of SushiSamba Group. 'Samba Room represents the evolution of the brand and ignites our creativity even further – a one-of-a-kind space where exceptional design and breathtaking views meet exquisite cocktails and unparalleled service.'

sushisamba.com

London's The Connaught Bar captures the essence of the 1920s through its art deco interior with a modern twist. Opened in 2008 and designed by David Collins Studio, the renowned bar quickly gained status as one of the best in the world. Now, those looking to bring the allure of The Connaught Bar into their home can play mixologist, savouring a sip of their 100 signature cocktails, with the help of a new recipe book.

The Connaught Bar: Recipes and Iconic Creations

Published by Phaidon, The Connaught Bar: Recipes and Iconic Creations steps behind the scenes, taking the reader through a journey around the hotel’s iconic bar, with an array of cocktail recipes to accommodate along the way from timeless classics, to reinvented mixes.

Co-author and director of mixology at The Connaught Bar, Agostino Perrone led the bar for over fifteen years, saying, ‘The Connaught Bar book not only encapsulates 15 years of work but also a life experience. It’s a collection of emotions, stories, and connections with our guests. Cocktails have always been our own way to express creativity, discovery, and the ultimate sense of hospitality that we share here at The Connaught. This book celebrates a legacy that we continue to share with existing and future guests, inviting them to join our journey.’

Assistant director of mixology, Giorgio Bargiani, former bar manager Maura Milia, and drinks historian Anistatia Miller co-created the book alongside Perrone.

The book begins with a staple cocktail which any home bartender should have in their portfolio: The Connaught Martini which has been served since the bar opened. Peruse the pages to see an archive of timeless cocktails from the rich and fruity Ristretto Manhattan or the Champagne cocktail Fleurissimo. Other concoctions are inspired by the team’s travels using ingredients such as corn-based chicha morada from Peru, amaro liqueur from Italy, and plum wine from Japan. Perrone adds a personal touch with a short narrative introducing each recipe, along with the inspiration and ingredients behind it.

Published by Phaidon, the book will launch globally on Wednesday 10th April 2024 and will be available from Waterstones, £29.95 and The Connaught Shop

Global design studio Yabu Pushelberg has collaborated with singer-songwriter Bruno Mars to design The Pinky Ring, a cocktail lounge and live music venue at the heart of Las Vegas' Bellagio Resort and Casino, filled with decadence and grandeur.

At The Pinky Ring, Las Vegas, no phones are allowed

The cocktail lounge’s central interior theme has a 1970s vibe, from the deep-set furnishings to the no-phones policy. The furniture curves around the space, soft velvets marrying with marble table tops to create a sense of opulent comfort. A mirrored passageway decorated with Bruno Mars’ Grammy Award collection leads guests into the secluded space.

The muted interior hues are intended as a soothing respite from the vibrancy of Las Vegas. The bar and lounge have independent colour palettes of contrasting greens and browns, while a sunken conversation pit is the retro centrepiece of the 5,000 sq ft space. Each area exudes a debonair feel.

The Pinky Ring’s strict no-phones policy encourages guests to enjoy the moment, while low lighting inspired by mellow music videos helps set a sensual mood.

Yabu Pushelberg founders George Yabu and Glenn Pushelberg said of the project, ‘There is this decadent, outrageous fantasy surrounding Las Vegas and how it can be experienced; The Pinky Ring brings that to life. With Bruno, we designed the bar and lounge as an opulent adult playground, with an attitude reminiscent of a 1970s penthouse party.'

bellagio.mgmresorts.com

When Gavin Yeung, a food writer and journalist, started dabbling in the world of mixology, he didn’t envision that one day he would be a fully-fledged bar owner. Following guest stints at Hong Kong favourites like The Aubrey at Mandarin Oriental and Dr Fern’s Gin Parlour, Yeung came to the realise that Cantonese spirits, once a thriving industry, were notably absent from the menus at many of the city’s cocktail bars. And so Kinsman was born (and is a worthy stop for those seeking revival after a day at Art Basel Hong Kong 2024).

Kinsman cocktail bar in Hong Kong’s Soho

The latest to join the growing portfolio of local hospitality group Singular Concepts, Kinsman takes its name from the family-run nature of many of Hong Kong’s original distilleries and serves as a nostalgic reminder of the city’s glory days as a major hub for spirits-distilling. Alongside local craft beers, home, and natural and biodynamic wines from small-scale producers across Asia, the concise cocktail menu is innovative yet familiar, primarily anchored by Cantonese and Chinese spirits.

For example, Kowloon Dairy – a Hong Kong interpretation of the milk punch – blends and clarifies roselle and magnolia amaros, by local brand Magnolia Lab, with ma yun (hemp seed) syrup and pu’er tea, while the Satsuma Snow shakes together jiuniang –a half-fermented Chinese rice drink – with its rice grains, sweet potato shochu, coffee shochu and Okinawan black sugar, resulting in a savoury tipple unexpectedly reminiscent of ramen noodles.

Like the drinks, the food menu is also a novel and tasty tribute to Hong Kong’s culinary traditions with a small selection of elevated favourites, including the perfectly crisp shrimp toast, wagyu ox tongue baked rice, and the lap cheong platter – a charcuterie board featuring a seasonal selection of Chinese sausages – with housemade pickles.

All this comes together in an intimate 50-seat space designed by Atelier Shan, which took its cues from the forgotten world depicted in the movie In the Mood for Love. The result is romantic and evocative with accents like the shophouse-inspired chequered flooring, the colourful mural behind the bar by illustrator Mally Cheung, which features former landmarks in the city, and wistful menu illustrations, which are also hung on the walls, by local artist, Stella the Dreamatcher.

And while Hong Kong’s Soho is not short of a trendy bar, Kinsman is certainly stealing the march with its distinct approach to celebrating the tradition of Cantonese spirits.

kinsman.hk

Singapore cocktail bars are arguably the city-state’s greatest international talking point at the moment, thanks in part to its recent hosting of the annual World’s 50 Best Bars awards, in October 2023. The event, which had been held exclusively in London until 2022 (when Barcelona was chosen as the first alternative host city), marks a coming together of the brightest, most creative minds in cocktails, showcasing excellence across the bar world, from the most prestigious hotel outlets to highly innovative speakeasies and dive bars. 

The awards began in earnest some 15 years ago, and Singapore ranks at number four (just behind Paris, New York and London) for the most number of entries on the hallowed list – with 18 different bars gracing the top 50 in that time. 

‘Singapore has a uniquely vibrant bar scene and proved a natural choice as the host location,’ says William Drew, director of content for the World’s 50 Best group. ‘Asia has been a stronghold of hospitality excellence, and we felt it was the perfect opportunity to shine a spotlight on the region's incredible contributions.’

Discover the best Singapore cocktail bars

Jigger & Pony

Jigger & Pony, placing at no.14 in the World’s 50 Best Bars list, has consistently ranked for the past five years. It’s one of the original game changers in the Singapore bar scene, having opened in 2012, and provides cocktail aficionados with a flawless reimagining of the classics, alongside an innovative ‘Identity’ menu, which looks back introspectively over the bar’s most celebrated creations. The attention to detail, service and focus on sustainability and zero waste – especially in Ugly Tomatoes, a drink combining B-grade beef tomatoes deemed too ugly for sale, Himalayan gin and homemade kummel, a caraway-based liqueur – highlights why the bar is likely to be a leading light for many years to come.   

jiggerandpony.com

Atlas

Arguably one of the most stunning-looking bars in the world, Atlas (no.48) is a vast art deco palace to all things gin. The high ceilings and gilded features instantly conjure up images of the beautiful ballrooms of Gatsby-era America. Behind the immaculate bar is a gin tower, rising up like a monolithic tribute to Mother’s Ruin, where you’ll find over 1,000 different gins from all around the world. 

atlasbar.sg

Native

By way of a visual contrast, head down to the traditional three-storey Shophouse buildings on Amoy Street and you’ll find Native, which has truly mastered the concept of doing everything as locally as possible – producing some stunning results. With a menu comprising just seven drinks, each one delivers a compelling story, using a curated selection of spirits from the Asia region (think Indian whisky, coconut distillates and Ceylon arrak). The serves are as tasty as they are ingenious: ask for a Peranakan and you’ll receive a heady blend of jackfruit rum, laksa leaves, goat milk, candlenut and gula melaka –  a palm sugar made from coconut flower buds.  

tribenative.com

28 Hong Kong Street

The penchant for speakeasy-themed bars is a clearly defined trend in Singapore and one which was definitely bucked by 28 Hong Kong Street when it first opened, back in 2011. Taking a seemingly nondescript city location (I guarantee you won’t spot it as you drive by in a taxi) and turning on the liquid wow factor behind its closed doors has paid dividends and the bar has gained an avid international reputation for its mix of innovative flair and beautifully crafted old-time classics. Add in its highly moreish bar snacks and you have a recipe for a true destination bar.

28hks.com

Analogue Initiative

One of the undoubted rising stars among Singapore cocktail bars has to be Analogue Initiative, housed in the traditional, imposing gothic surroundings of Chijmes, a former place of worship, now an upmarket complex of independent hospitality outlets. Analogue is immediately striking thanks to its incredible circular bar, which takes over the entire centre of the venue. Its wave-like appearance also carries an important message about sustainability: it’s completely 3D-printed using 1,600 tonnes of waste plastic, all taken from the ocean. The sustainability measures are also deeply entrenched in the drinks menu, especially its cheekily titled Faux Espresso, which uses hickory and dandelion root as alternatives to coffee –  a crop which is far more intensively farmed than most of us care to realise. 

analogueinitiative.com

Mr Stork

Finally, for an unrivalled overview of Singapore, you’ll be hard pressed to beat Mr Stork, the open-air rooftop bar at the Andaz hotel on Fraser Street, which brings a sense of how far Singapore has come as a world-class foodie destination, with its breathtaking 360-degree views of the vibrant city below and its dreamy, refreshing highballs and shrub-style cocktails, including the Simha Pura, which mixes Singapore micro distillery Tanglin’s Black Powder gin, fresh raspberry, vanilla, strawberry shrub, lemon juice and aromatic bitters.

hyatt.com 

Add effervescence to any event with our showstopping cocktails and canapés. Take inspiration from our exquisite tablescapes and elegant glassware, and simple but sophisticated recipes, courtesy of Wallpaper* Entertaining Director Melina Keays and Interiors Editor Olly Mason. The art of entertaining starts here.

Cocktails and canapés: hosting in style

The gallery reception, with a Gibson cocktail

Gibson cocktail recipe

Serves 1

70 ml gin
15ml dry Vermouth
ice cubes
2 cocktail onions

Measure the gin and vermouth into a mixing glass. Add ice cubes and stir for 30 seconds. Strain into a chilled cocktail glass. Serve with 2 cocktail onions threaded onto a cocktail stick.

Interval pick-me-ups, with an Amaretto Sour

Amaretto Sour recipe

Serves 1

60ml amaretto liqueur
30ml fresh lemon juice
dash of Angostura bitters
15ml egg white
ice cubes
maraschino cherries

Put all the ingredients apart from the ice and cherries into a cocktail shaker and shake sharply for 30 seconds. Open the shaker and add ice cubes. Replace the lid and shake again for a further 30 seconds. Strain into a cocktail glass and serve garnished with a maraschino cherry.

Candlelit concert

Tea and symphony, with coconut macaroons and madeleines

Coconut macaroons recipe

Makes 12

2 egg whites
100g caster sugar
200g desiccated coconut
1/4 tsp salt
1tsp vanilla paste
6 glacé cherries, halved
90g dark chocolate

Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, and stir until combined. Leave to stand for 10 mins. Preheat the oven to 170°C/fan 160°C/gas 4 and line a baking sheet with baking parchment. Scoop up generous teaspoonfuls of the mixture and roll into balls with your hands. Shape them into 12 mounds and arrange on the prepared baking sheet. Top each with half a glacé cherry. Bake for 10-12 mins until golden, then leave to cool completely on the baking sheet.

Melt the chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Dip the bottom of each cooled macaroon into the chocolate and place on a sheet of baking parchment, chocolate-side up. Place in the fridge for 20 mins, or until set.

Madeleines recipe

Makes 12-16

2 eggs
100g caster sugar
100g plain flour, plus extra for dusting
1 lemon, juice and zest
3/4 tsp baking powder
pinch of salt
100g butter, melted and cooled slightly, plus extra for greasing

Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk the eggs and sugar together in a bowl until pale and frothy. Add the remaining ingredients and whisk them in lightly, then place the batter in the fridge to chill for at least 30 minutes. 

Preheat the oven to 200°C. Spoon the batter into the prepared madeleine tray, place in the hot oven and bake for 10-12 minutes until they are golden and well risen in the centre. Place on a wire rack to cool.

Front row show

Cassata ice cream bombe recipe

Serves 6- 8

500ml chocolate ice cream
300ml pistachio ice cream
250ml vanilla ice cream
30g chopped dried apricots
35g chopped glace cherries
30g chopped candied orange peel
25g chopped pistachio nuts
cocoa powder to dust
1 litre pudding bowl

Take the chocolate ice cream out of the freezer to soften. Line the pudding bowl with a double layer of cling film. Spoon the chocolate ice cream into the lined bowl and spread it up the sides in a thick and even layer. Place it back in the freezer to firm for 15 minutes, then repeat the process with the pistachio ice cream. Take the vanilla ice cream out of the freezer to soften, then spoon it into a bowl and fold in the chopped fruit and nuts. Spoon this mixture into the centre of the ice cream bombe , smooth the top and replace in the freezer to firm for several hours. Dust the bombe with cocoa powder before serving. 

Private view

Box office hits, with lobster rolls

Lobster rolls recipe

Serves 6

500g cooked lobster meat
5 tbs mayonnaise
1 tbs lemon juice
1 stick of celery, diced into small pieces
1 tbs chopped fresh chives
salt and black pepper
6 brioche rolls
3 tbs butter

Chop the lobster meat into large chunks and set aside. Put the mayonnaise, lemon juice, celery and chives Ito a bowl. Add 1/4 teaspoon of salt and a good grind of black pepper and mix well. Add the lobster and fold all together until well combined. Check the seasoning. Slice the rolls lengthways halfway without cutting them completely in two. Open them up to reveal the cut sides. Melt the butter in a large frying pan and place the opened rolls cut side down to warm and toast slightly in the hot butter. Remove from the pan, spoon in the lobster mixture and serve immediately.

Grand finale

Gildas recipe

Makes 12

I jar of pitted olives
12 salted anchovies
12 pickled Guindilla chillies
cocktail sticks

Drain the olives and chillies. Take a cocktail skewer and thread a chilli first, followed by one end of an anchovy. Add an olive and then thread the other end of the anchovy onto the skewer. Serve with drinks and other appetisers.

Set build: London Art Makers. Photography assistant: Louise Oates. Interiors assistant: Archie Thomson. Fashion assistant: Kris Bergfeldt

The December 2023 Entertaining Issue of Wallpaper* is available in print from 9 November, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!

Franck Audoux has brought his Paris cocktail bar Cravan to a second location in Saint-Germain-des-Prés. The original 16eme arrondissement address has long been a destination for both drinks and design thanks to its unique home: an 1911 building signed by Hector Guimard. Audoux has now teamed up with Moët Hennessy to realise a larger Cravan in the heart of Paris’ literary quartier, and tapped Ramy Fischler to oversee the interiors.

Cravan, Paris

The result is a natural extension of the original Cravan; a larger space and longer menu but which embodies the same philosophy. 'Cocktails are a window to different universes: design, art, music, literature… all the elements that are in Cravan,' says Franck. 'The original Cravan is like a teaser. Here, all these elements are amplified.'

As the 17th century property was previously used for retail, notably for French jewellery house Chaumet, the first step was to break down the boutique layout in order to rebuild as a bar. The idea of duality underpins the design, a nod to Cravan’s namesake Arthur Cravan who, as both a boxer and a poet, inhabited two contrasting worlds.

Fischler looked through 17th century archives to meticulously recreate period fittings such as wall mouldings and on the ground floor, dubbed “Petit Cravan”, design details were lifted directly from the original location, note the glass ceiling and tiled floor, and replicated by a team of artisans. But whilst Fischler has kept an eye on the past he has also approached the project with a contemporary gaze. Case in point, the addition of a second, surprisingly industrial bright red staircase which offsets the 17th-century style wooden steps in the original stairwell. 'I like the idea of being lost in time between floors,' explains Audoux.

Up on the first floor, Audoux describes the ‘70s and ‘80-inspired decor as 'more electric.' The sleek mirrored ceiling, which gives the space a club night feel, cleverly mimics the lines of the parquet flooring and forest green carpet and, of course, contrasts with the 17th century backdrop of subdued landscape paintings and wood panelling. A smooth marble bar sits centre stage and matches the marble tables, which have been gathered together in a snug to recreate the natural intimacy of the smaller original Cravan.

Behind the bar, referred to as 'backstage' by Audoux, guests can grab a more private table partially hidden by the shaking and stirring going on at the front. To build sustainability into the design, stools and sofas have been mostly covered in fabrics from Nona Source, an LVMH-back platform which provides professionals with deadstock fabrics from renowned luxury houses.

Choose your staircase up to the second floor to find a bar-slash-library space in partnership with Rizzoli NY, the publishers of Audoux’s own book, French Moderne Cocktail. Here, guests can lounge on canapés clad in red velvet, Cravan’s signature colour, and browse through a collection of Rizzoli tomes which showcase Cravan’s elements and art de vivre. 

Perhaps Cravan’s duality is expressed most clearly on the third floor, where rich parquet flooring, rustic beams and three period fireplaces - one original - are contrasted to maximum effect with a blocky industrial metal bar. On the next floor up is an invitation-only space, crowned by more original wooden beams, that leads via a staircase to a mini kiosk on the secret rooftop. Intended for the most intimate of soirées, Audoux also plans to host al fresco film screenings, making the space the world's smallest cinema, and perhaps the only one with views of Paris’ iconic Haussmann architecture.

Cravan, 165 Bd Saint-Germain, 75006 Paris

cravanparis.com

Artifact Bar, is a new cocktail haven in Hong Kong, whose vibrant futuristic interiors by Nelson Chow are inspired by the serpentine architecture of underground cisterns. 

Hong Kong might not have suffered through Prohibition, but that hasn’t stopped it from embracing the traditional speakeasy with open arms, not least because the concept is a perfect match for the city’s myriad small spaces. NC Design & Architecture Ltd founder Chow, who has been an active force in Hong Kong’s creative scene since he founded his eponymous studio in 2011, has designed numerous captivating and characterful places, including speakeasy icons Foxglove, Please Don’t Tell, and Dr Fern’s Gin Parlour.

Artifact Bar by Nelson Chow

The entrance, unexpectedly tucked away inside Jardine House’s luxury BaseHall food court in Central, is highlighted by circular windows suggestive of industrial pipes, adding to the industrial feel and creating a sense of discovery.  The entrance is marked by a rotating surveillance camera-like light, and guests continue through what feels like a secret passage, its walls clad floor-to-ceiling in what appear like small speakers, but which are small, three-dimensional perforated tiles that provide effective acoustic protection from the food hall outside.

Swooping voluminous curves are everywhere in the main bar area, from the rounded walls and dramatic sculptural bar inspired by an aircraft cocktail bar, to the custom furnishing and bold rib-like arches that stretch from side to side of the main space across a low mirrored ceiling. This clever architectural device not only echoes the texture, colour and flowing cavernous forms of underground water reservoirs, but also creates the illusion of a soaring ceiling above the sleek, striking silhouette.

Lighting adds to the fantasy, especially from the faux skylight that recreates the soft glow of the setting sun above the sinuous walnut bar, and adds warmth to the otherwise minimalist white space. 

Chow custom-designed every detail, including the sci-fi bar chairs and  stools, and the intimate booths upholstered in glamorous plush ivory leather. A second, smaller, VIP room also features pipe-like windows and similarly curvaceous seating. 

But, more than anything, the otherworldly interiors are an innovative combination of imagination and functionality, which deliver drama and intrigue while completely transforming what was originally an awkwardly shaped meandering corridor with two entry points and a low ceiling. 

Chow’s cutting-edge design is matched by the stellar cocktails concocted by bar manager J Frank. The list focuses predominantly on brown spirits, and the whisky-based Bread and Butter Milk Punch and savoury Caviar Martini are current seasonal highlights. Chef Sato Kiyoshi’s elevated menu of light snacks includes a very moreish Kumamoto A4 Wagyu tenderloin sando and tsukune wings with Okinawa spicy glaze.

Artifact Bar
G/F, Jardine House
No, 1 & 2, Shop 5 & 7,
1 Connaught Pl, Central
Hong Kong

artifactbar.com

In partnership with No.3 London Dry Gin

Two iconic British brands, No.3 London Dry Gin and luxury luggage maker Globe-Trotter, have united to create the ultimate travel accessory for cocktail aficionados. The Martini Case – which has been endorsed by Alessandro Palazzi, head bartender at London institution Dukes – displays a mastery of craftsmanship and a pursuit of excellence by all those involved in its creation.

The beautiful handmade teal and tan leather case has been conceived by Globe-Trotter to contain the finest tools necessary for some faultless mixology. 

To help you create the perfect gin martini, we’ve also made this short film, featuring Wallpaper’s entertaining director Melina Keays, and filmed in the penthouse of Canary Wharf Group's One Park Drive with interiors by Tom Dixon's Design Research Studio.

No.3 London Dry Gin: mixing the perfect gin martini

No.3 London Dry Gin worked with Turkish glassware brand Nude to design the striking glasses, which have been scientifically engineered to keep your martini ice-cold for for almost twice as long as a classic glass. 

The case also houses an elegant spirit jigger, a set of leather coasters and martini picks, a limited-edition vermouth drop bottle bearing Palazzi’s signature and a bottle of No.3 London Dry Gin, created by Britain’s oldest wine and spirits merchant, Berry Bros & Rudd.

The name No.3 refers to the Berry Bros address on London’s St James’ Street, its home since 1698, while the distinctive key on the bottle’s label was inspired by a key found in one of the shop’s oldest rooms. 

No.3 London Dry Gin is a classic gin, offering the perfect balance of juniper, citrus and spice. Crisp and refreshing in taste and beautifully smooth in texture, it makes an excellent choice for the creation of classic cocktails and mixed drinks. 

It is the only gin to have been awarded World’s Best Gin four times at the International Spirits Challenge, and, in 2019, it was the first gin to win the prestigious Supreme Champion Spirit award at the same event. 

A must-have kit for the jetsetting cocktail connoisseur, the Martini Case will launch on World Martini Day (19 June) in a limited-edition run, with only 100 numbered cases available globally.

bbr.com/no3gin

Elisir d’Elicriso is Gucci. The premade cocktail first debuted last year alongside the opening of the brand’s Florentine coffee and cocktail bar, Gucci Giardino 25, but it remained unavailable for purchase outside of Italy until now. 

Gucci Elisir d’Elicriso

As of this week, Gucci Elisir d’Elicriso can be purchased online in the United Kingdom, with more countries to come soon. The drink has been blended by award-winning mixologist Giorgio Bargiani, who is currently assistant director of mixology at London’s Connaught Bar, with flavours inspired by Gucci’s Tuscan heritage. 

The gin and vermouth-based cocktail, with a touch of Tenuta San Guido wine, is mixed with Mediterranean botanicals and herbs from the Tuscan coast, most notably elicriso, which has a bitter, sage-like taste and gives the cocktail a complex, herbaceous flavour without being overpowering. 

It’s similar in composition to a gin and tonic, but with a much more interesting kick and a lovely pink hue – perfect for the arrival of spring and outdoor drinking. 

We recommend serving alone in a cooled martini glass, but it is also delicious mixed with soda, served on the rocks, or made into a spritz-like cocktail by mixing with prosecco. 

gucciosteria.com

Istanbul is confounding and enthralling, with a multitudinous past and a vivacious present. Ambitious architectural projects, such as the soon-to-open Istanbul Modern contemporary art museum designed by Renzo Piano and the Istanbul Museum of Painting and Sculpture by Emre Arolat, are propelling the city forward. 

Five of Istanbul’s most eminent chefs, who have been defining modern Turkish cuisine for years, received their Michelin stars in 2022, expanding the city’s fine dining scene to international fame. And on the down-low, Istanbul is also facing its past with the Miras (Heritage) project by the Istanbul Municipality, which has been actively restoring abandoned historic structures, from Ottoman fountains to dilapidated neoclassical apartments, and turning them into public cultural spaces.

Here, for our design-led tour of Istanbul, travel writer and author of the guidebook, The 500 Hidden Secrets of Istanbul, Feride Yalav-Heckeroth shares some of her favourite discoveries from her favourite city.

What to do in Istanbul: a design lover’s guide

Florya Atatürk Marine Mansion

A structure that rarely makes the list of popular Istanbul sights, Atatürk’s secret summer home in Florya is a Bauhaus dream that seems to float above the sea. Built in 1935 by the Turkish architect Seyfi Erkan, who worked with Hans Poelzig in Berlin, the house served as a getaway for the first president of the newly formed republic. Nowadays, the sea mansion is a museum, with its impeccable Bauhaus furniture as well as personal belongings and photos of Atatürk on display; a real journey back in time. Another nostalgic experience awaits a few steps away in Beyti, the city’s best kebab restaurant, inside a stunning brutalist structure from the 1970s with Ottoman-inspired details by the renowned Turkish architect Yılmaz Sanlı. 

turkishmuseums.com

@beytilokantasi

Cendere Sanat

Part of the Istanbul Municipality’s Miras restoration project, the former Cendere Hamidiye Pumping Station – built in 1902 to provide water to around 100 fountains around the city during the Ottoman era – was restored to become the Cendere Sanat art gallery and cultural centre. In its garden with a historic plane tree, a glass pavilion, created by the Istanbul-based firm Zemberek Design, features a modern café with a sunny outdoor terrace. 

@cenderesanatmuzesi

@ibbmiras

Kutnia

Aiming to revive kutnu – a traditional silk and cotton blend fabric from Gaziantep once worn exclusively by the Ottoman sultans – Kutnia was established in 2017 by Jülide Konukoğlu. Working alongside designers Günseli Türkay and Selen Şahin, the sustainability-focused brand creates both modern ready-to-wear womenswear collections as well as home textiles. With every bit of fabric produced by master Gaziantep artisans, Kutnia’s luxurious collections are rich in colour as well as craftsmanship. 

kutnia.com

@kutnia_official

Mürver

Overlooking the Bosphorus and the historic peninsula, Mürver is Michelin Young Chef Award-winner Mevlüt Özkaya’s gastronomic sanctum, where ingredients from the Turkish land and sea are prepared on an open-flame wood-fired grill. The octopus in ash with sumac, isot pepper and sour pomegranate, and the Trakya kıvırcık, slow roasted lamb shoulder with smoked firik wheat, spicy apricot compote and salted yogurt have become classics, as have the restaurant’s signature cocktails. 

murverrestaurant.com

@murverkarakoy

Anatolian Craft

Inspired by a pair of hand-embroidered shoes that she found in her grandmother’s antique wedding chest as a child, architect and designer Bilge Can founded Anatolian Craft in 2016 to create her own wearable heirlooms. The brand’s collection of slow fashion shoes, handmade from kutnu fabric, are hand-embroidered by talented female artisans from Anatolia. Each built-to-order pair is one-of-a-kind with colourful motifs of flora and fauna expressing timeless elegance. 

anatolian-craft.com

@anatoliancraft

Fahri Konsolos

Hidden away on a busy bar street in Kadıköy, one of Istanbul’s best cocktail bars is an experimental affair, where unexpected ingredients come together to create unforgettable concoctions. Mixologists Burak Ayaz, Eren Sönmez and Engin Baysal serve up such cocktails as the Mardini, an amalgam of gin, sumac pomegranate molasses and parsley, or the Leb-ü Derya, composed of mezcal, beetroot shrub, mustard sprouts and agave nectar. 

@fahrikonsolosluk

Six Senses Kocataş Mansions

Built in the second half of the 19th century, the Turkish-Ottoman Sait Paşa and Kocataş Mansions were restored by Six Senses to become one of the city’s most unique accommodations. With interiors designed by the famed Zeynep Fadıllıoğlu, the historic heritage mansions have unencumbered views of the Bosporus from their rooms and suites, offering guests dining, spa treatments, private boat tours and strolls through the hotel’s more than two acres of landscaped pathways, a rarity in the crowded Turkish megacity. 

sixsenses.com

@sixsenseskocatasmansions

Çukurcuma Hamamı

Dating back to 1830, this historic Turkish bath became famous in the 1990s, when it was featured in the Italian-Turkish director Ferzan Özpetek’s celebrated film, Hamam. After closing in 2007, the historic structure underwent an extensive period of renovation, reopening in 2018 with a more luxurious demeanour. Çukurcuma Hamamı offers the traditional Turkish bath experience with its body scrub, bubble wash and massage in a more refined and private setting, complete with a relaxation period in the lounge with tea and dried fruits. 

cukurcumahamami.com

@cukurcumahamami

Wallpaper* City Guide: Istanbul

Find out more in the Wallpaper* City Guide to Istanbul, £8.95, phaidon.com

An alcohol-rich cocktail has always been a popular choice for those marking special occasions or joining up with friends, but those who avoid, or are cutting down on the hard stuff are still invited to the party, and the non-alcoholic drinks market has opened up to reveal a well-stocked bar of delicious botanical elixirs and cordials. The new generation of soft drinks offers an exciting spectrum of styles and flavours – increasingly sophisticated and with their own characters rather than pale imitations of the alcoholic spirits we know.

Here’s a few non-alcoholic drinks from the Wallpaper* bar…

NON-ALCOHOLIC DRINKS FOR HAPPY HOUR WITHOUT THE HANGOVER

Amass

‘Clean’ botanics company Amass, already known for its dry gin and botanic vodka, has now launched Riverine – a non-alcoholic spirit that still delivers the complex depth of flavour that discerning consumers expect. Says Morgan McLachlan, Amass’ co-founder and master distiller, ‘Riverine is inspired by the dense coniferous forests of the Canadian Pacific Northwest, where I grew up. The result is a nuanced, sophisticated spirit in its own right.’

Distilled and bottled in British Columbia, Riverine contains 14 natural botanicals, each one individually created using a hydrosteam distillation process. Its crisp forest flavours range from vibrant citrus, sorrel and coriander to bright notes of sumac and cool mint. Lingering herbal notes of juniper, parsley and rosemary complete the Riverine experience, which may be enjoyed in cocktails, or simply over ice with a splash of tonic.

amass.com

Artet

Artet is a delicious non-alcoholic aperitif that features cannabis. Made in California, the state that leads the way with all sorts of products offering alternative ways to enjoy THC (the main psychoactive compound in cannabis), each 50ml shot of Artet provides 2.5mg of THC – a moderate dose that is just enough to give a warm and convivial buzz that has nothing to do with alcohol.

A blend of cannabis and eight botanicals, Artet is inspired by traditional Italian-style liqueurs and aperitifs and has the classic, complex taste of bitters. Bright citrus notes are layered over the spicy, earthy, flavours of ginger, juniper, and cardamom, creating a memorable and elegant drink all by itself, on the rocks, or as the perfect cocktail ‘spirit’. For a more immediate and convenient non-alcoholic cannabis experience, the Artet team has also introduced canned cocktails featuring its flagship aperitif.

artet.com

Wilfred’s

Recalling a time when aperitif drinking was gaining in popularity, Wilfred’s elegant, art deco-inspired bottle will put you in a suitably cocktail-hour frame of mind. The deliciously bittersweet aperitif contained within is designed to be served with tonic water as a refreshing, spritz-style drink.

Using only natural ingredients, the luscious, deep-red concoction gathers keynotes of bitter orange, rhubarb, herbaceous rosemary, and a hint of spicy clove, and may also be made into a warming non-alcoholic mulled ‘wine’, perfect for colder months.

wilfredsdrinks.com

Ghia

The designer behind Ghia, Willo Perron, was inspired by traditional Mediterranean aperitif brands to create an alcohol-free alternative full of vibrant flavour. The visual identity of the brand, taking cues from the hospitality signage of the region and Italian postmodern design, feels both familiar and exotic, and is evocative of bustling bars on balmy Mediterranean evenings.

Satisfying complex, Ghia features earthy botanicals (including gentian root, which gives Campari and similar aperitifs their distinctive bitterness), and summery floral notes, plus the clean cut of citrus. It may be served with ice and soda or tonic, or as a cocktail ingredient.

drinkghia.com

Aplós

Cannabidiol, or CBD, has firmly emerged as an alternative to a relaxing alcoholic drink. Aplós has created a bold and aromatic non-alcoholic spirit that offers a new way to unwind. Each serving contains 20mg of organically grown hemp extract, with all the calming, mood-lifting effects of the cannabinoid spectrum but without the psychoactive THC.  

Aplós uses nano-emulsification technology to create smaller, water-soluble particles that allow for rapid and efficient absorption of the active ingredient. Taste though, does not play second fiddle to the hemp factor in this delicious non-alcoholic spirit – nuanced layers of flavour include notes of cardamom and rosemary, led by citrus, and it has the versatility to be served neat, on the rocks, in a spritz, or mixed in a cocktail.

aplos.world

Jukes Cordialities

Jukes Cordialities are a set of drinks that offer the experience of drinking a fine wine, but without the alcohol. Matthew Jukes used the expertise of over 30 years in the wine trade to create a non-alcoholic drink, using only fruit, vegetables and natural flavourings, which undergo a gentle maceration with organic cider vinegar. The resulting cordials are complex and aromatic, with the satisfying mouthfeel and perfume of fine wine.

Jukes cordial flavours range from the bright and fruity to more earthy, mellow, notes, and they are designed to be mixed with still, sparking or tonic water, in proportions that accord with the individual drinker’s tastes.

jukescordialities.com

We’ve sought out the best London cocktail bars and their cosy nooks to help you pinpoint the perfect evening hideaway.

Our best London cocktail bars for decadent evenings

Louie, Covent Garden 

An upstairs accompaniment to Louie restaurant, this New Orleans-inspired bar and terrace in Covent Garden is a bluesy, jazzy fireside highlight. With live music every Wednesday night and DJs at the weekends, the small but lively space can offer buzz or calm. The lounge-style bar, filled by Parisian interior design studio Dion & Arles, houses velvet sofas and fireplace stools, alongside an awning-covered leafy courtyard and finer design details that will lead your eyes about the room. The cocktail menu is regularly altered, and has had a winter overhaul, featuring a chocolate and beer foam ‘stout’ and a warming absinthe frappé, while a baked bread reduction also makes it onto the list.

13-15 West St, London WC2H 9NE, louie-london.com

Common Decency at Nomad Hotel, Covent Garden

A sure favourite and recently opened in the basement of NoMad Hotels’ London venture in Covent Garden, Common Decency is an underground haven from the winter air. The building, the former Bow Street magistrates court, hosted the trial of Oscar Wilde for his ‘affront to common decency’ and the bar’s tongue-in-cheek historic reference set a playful tone. The ‘Holiday Spectacular’ menu, running until the end of December, is led by Leo Robitschek, VP of food & beverage at NoMad Hotels. Offering takes on seven Christmas-themed flavours, the menu covers nutty cocktails, mulled twists and gingerbread spices in either a ‘naughty’ or ‘nice’ formulation. Elsewhere on the menu, Common Decency brings twists to classic cocktails, such as with salted caramelised quince, fermented cucumber and szechuan oil. 

28 Bow St, London WC2E 7AW, thenomadhotel.com

Coupette, Bethnal Green

This French-inspired bar made an impression on the world of mixology when it opened in 2017, quickly being listed on an international best bars list and stealing the limelight for its innovations in flavour. The bar’s current, ‘Barely Legal’ inventory pairs paprika and ancho with mango, presents a nutty gin and soda, and cloaks one drink in squid ink, tonka and balsamic. The offerings pair with piano nights twice a week and, focusing on the details of the libatory experience, Coupette has paired each of its 12 cocktails from the new menu with artwork from local artists.

423 Bethnal Grn Rd, London E2 0AN, coupette.co.uk

Oranj, Shoreditch 

Originally a passion project born in lockdown, Oranj has recently materialised into a Shoreditch drinking destination and eatery, having opened its doors in November 2022 on a mission to bring natural wine to the top of every aspiring sommelier’s list. While it specialises in wines, its ever-changing kitchen – currently run by guest chefs Decatur with their Creole menu, until 17 December – and cocktail selection make the space accessible to the eclectic needs of any group; it's dubbed ‘a pub for wine drinkers’ by founder Jasper Delamothe.

14 Bacon St, London E1 6LF, oranj.co.uk

Cafe Koko, Camden 

The emergence of Café Koko was part of a monumental seven-year project which saw owner Olly Bengough recruit architecture studio Archer Humphryes to revamp iconic London music venue, Koko. The renovation included the acquisition and renovation of the Hope and Anchor pub, which now holds both a cosy bar and a casual dining area, with a small selection of cocktails served across the board and live music in the evenings. Its warming twist on an Espresso Martini introduces amaretto to the mix and, with a curtain-clad entrance tucked away in Camden’s side streets, the space is buzzing and welcoming but feels exclusive. 

74 Crowndale Rd, London NW1 1TP, koko.co.uk

Jurema at The Mandrake, Fitzrovia

A self-described ‘surreal, mystical world of wonder’, the space at The Mandrake hotel in Fitzrovia is adorned with art, abstractions and nature, and the newly revamped terrace, Jurema, has shifted with the seasons into a warmed winter garden with hot toddies, mulled wine and faux fur blankets. This fairy-lit destination offers popcorn-infused Remy Martin alongside caramel orange and cardamom syrup, or a chipotle agave, jalapeño vinegar, grapefruit soda and chilli mix. European-influenced South American dishes from The Mandrake’s restaurant are available to order, making it an easy space in which to cosy down for the evening.

20-21 Newman St, London W1T 1PG, themandrake.com

Artists’ Bar at The Dorchester, Mayfair

Opening this month and with its interior design plans newly unveiled as part of The Dorchester hotel revamp, the Artists’ Bar is set to take centre stage among the best London cocktail bars this winter. The overhaul is redefining the iconic hotel, and in exquisite form. Inspired by artworks by British-based artists hanging in the bar space, the hotel’s mixologists have curated a list of signature cocktails that reflect the mediums and themes of the works, alongside a menu focusing on British-caught seafood by culinary director Martyn Nail. Interiors by Pierre-Yves Rochon include stunning Lalique crystal designs and a glimmering, mirrored piano, once owned by Liberace. 

53 Park Ln, London W1K 1QA, dorchestercollection.com

Oslo is rapidly ascending the list of destinations for cultural and design-minded visitors. The enormous National Museum – currently home to a playful Laure Prouvost installation – opened in June 2022, less than a year after the newly relocated Munchmuseet, home to a top-floor cocktail bar that offers views onto the Snøhetta-designed, glacier-like opera house, towards the sculpture-filled Ekebergparken, and across the Oslofjord – the shoreline of which is home to the sublime modernist Henie Onstad Art Centre.

Beyond the visual arts, design saturates the city, and can be experienced throughout the culinary and cocktail scene; with emerging sustainable fashion designers; and as ever in the quality of Scandinavian furniture and products.

Regular Wallpaper* contributor Will Jennings stayed at The Thief, next door to and borrowing art from the Astrup Fearnley Museum; an Antony Gormley sculpture greets visitors at the entrance, a Richard Prince hangs in the lobby, and even more exquisite art is spread throughout the hotel’s corridors and bedrooms.

Oslo tour: our design-led guide to the city

The Thief spa

The Thief has its own spa in an adjacent building on the Tjuvholmen peninsula, though guests at the hotel have their own private passage to avoid going outside – a glass lift connecting the hotel to an atmospheric underground corridor that emerges into the spa complex. Once there, relax into your preferred treatment or massage, or simply luxuriate in the pool, sensorial showers, steam rooms and sauna – I had a facial treatment with ZO Skin Health products, deeply cleansing then exfoliating with magnesium crystals, before oils and creams were massaged in to replenish the skin. With a new face, I retired to the spa, flitting between hot and cold, refreshing myself ahead of the city to come.

thethief.com

Torggata Botaniske

Fully revitalised, I headed to a cocktail bar bedecked in plants and foliage. Not only does nature hang from the ceiling and walls, turning the space into a floral grotto, but it also finds its way into the menu. I started with a Torgatta Botanical in a Bottle, fusing mint, lemongrass, and a lemony rum which felt like a naughty smoothie. The Fig Old Fashioned which followed was a stronger, more robust taste of the natural world. Described as ‘a classic served with a botanical twist’, the fig was warming and deeply boozy, perfect preparation for the chilly walk back to the hotel.

torggatabotaniske.no

Lulu

Lulu is a restaurant with trust instead of a menu. No excruciating dilemma of what to choose from a dish list that all sounds too delicious to pick from, here the chefs take ownership, presenting a series of seasonal small plates based on whatever culinary ideas they have brewing. The salty horseradish oil which drenched the scallops of my first plate was so delicious I had to down what was left. As I sat at the bar watching the chef create the next dish, hake ceviche with crunchy plantain crisps, he struck up conversation and told me it was ‘a tribute to Japanese influence in Latin America’, a theme underpinning Lulu’s creations. After that, the sublime mussels on top of a mussel butter-soaked Japanese milk bread, topped with pickled fennel and mussel purée, left me a mussel fan – and wanting to return for more.

lulu.no 

F5 concept store

Three creative brothers – Emil, Benjamin and Alexander Krystada – are behind this store, created not only to sell their own brand of sustainable designer clothing, but also to support other local designers of their generation including ILAG and IBEN. It’s a small but carefully formed shop with a curated range of woollen, woven and crafted fashion, hung and sat on display furniture the brothers personally designed through F5 Agency, the interior and furniture element of their creative ecosystem which also publishes a magazine to showcase Norwegian creative talent.

f5conceptstore.com 

Kollekted By

Alessandro D’Orazio and Jannicke Kråkvik created Kollekted By to offer the public a curated mix of the design, furniture and products used in their interior styling business, Kråkvik&D’Orazio. They have created a sequence of rooms reflecting domestic spaces, fitted out to offer the latest and highest-quality designs for your home, including statement Swedish Fogia ‘Bond’ shelving, Japanese Hasami Porcelain, Italian Lumina lights, and a whole range of Frama products from delicate scents to the massive marble and cork ‘Sintra’ dining table. The owners also support the design ecosystem and emerging designers – I was shown around by Bjørn van den Berg, an Oslo designer previously selected by Wallpaper* as one to watch, and who has pieces for sale in the store.

kollektedby.no

Inventarium

Tone Dalen used to curate art for cruise ships and corporate environments before deciding to follow her heart and set up Inventarium, a tiny and delightfully eclectic vintage shop just a short walk from Kollekted By, but with an entirely different browsing experience – though no less artfully curated. Dalen spends her free time tracking auctions and attending sales to find a unique range of lighting, posters, decorative arts and design to resell at affordable prices. In summer months, the shop spills into the street, but if you can’t make it along in person, you can browse the everchanging offer online.

inventarium.shop

Vaaghals

While digging foundations for the Barcode development adjacent to Oslo Opera House, builders encountered the buried remains of a 400-year-old cargo boat. Called Vaaghals (which means ‘daredevil’), it lent its name to this Michelin-listed restaurant, the first restaurant to open in the design-led district, and which has been packed daily since. Head chef Christer Rødseth (who has become something of a celebrity, regularly appearing on Norwegian TV) presides over unpretentiously refined seasonal dishes, generous in size and perfect for sharing. Something as simple as a chunk of cabbage transforms with pan-fried barley and BBQ sauce. A chicken salad elevated with Jerusalem artichoke crisps and Haukeli goat cheese. And a pan-fried turbot with oxtail ragu was a welcome twist on surf and turf. You may even just want the homemade bread with chicken liver pâté and rich, salty butter, which I could have eaten all day long. The restaurant is immaculately refined with an interior by Radius Design, which softens the glass and steel shell through natural wood and warm lighting, while a wine-laden staircase leads guests to the first-floor views towards the fjord.

vaaghals.com

Himkok

Himkok is a perfect place to finish your Oslo trip. An understated speakeasy setting with an in-house distillery (viewable from the bar) used to create gin, vodka and Scandinavian spirit aquavit, all of which fuel its unique cocktail selection. I started with a drink called Bun which had – floating on top of bourbon, Cocchi Americano and sherry – an actual waffle-mix-and-coconut bun. It’s a play on a treat familiar to all Norwegians who once took one to school daily, though this version was altogether boozier and more grown-up. The Smokey Beetroot which followed was equally as intriguing – a beetroot distillate (created in-house) mixed with mezcal, sherry and a reindeer lichen wine reduction combined into a flavour the likes of which I’d never had before. That last ingredient, formed from a kind of moss, illustrates an experimental playfulness that is imagined in a small room at the top of the Himkok building, where state-of-the-art scientific equipment concocts new flavours from the most unlikely sources.

himkok.no 

We have just the guide to shake up your summer cocktails at home this weekend. Joel Harrison and Neil Ridley are well-versed in the world of cocktail-making, with expertise on the subject spanning writing, presenting and hosting. In their 60-Second Cocktails book, they bring happy hour into the home, sharing how to make delicious cocktails swiftly, whether simple or more sophisticated. Three chapters represent differing levels of cocktail complexity: ‘No Shake, Sherlock’, ‘Shake it up’ and ‘Magnificent Mixes’.

‘No Shake, Sherlock’ covers easy-to-make cocktails. Beyond the traditional go-to spirits, the drinks use port, sloe gin and Weissbier to create twists on spiritzers and coolers, while Harrison and Ridley offer up their take on a staple, the Next Level Negroni. 

The slightly more ambitious ‘Shake it up’ chapter covers cocktails that require a touch more effort and equipment – but still remain simple. The Firecracker Margarita tastefully elevates the dry and juicy flavours of a classic Margarita with a kick of chilli, while the herbal tones of a Gibson are balanced out using the smooth earthy notes of a few drops of olive oil. A staple Whisky Sour is included, as well as a twist on a Brandy Alexander.

Throughout the book, we are gently encouraged by the authors to personalise our drinks with herbal additions, such in the Wondermint Julep, which features thyme or lemon mint to taste.

The depth of Harrison and Ridley’s understanding of the world of distillation is a key element of the book. They break down the drinks into flavour groups and explain garnishes, glasses and equipment required. Each cocktail has an occasion suggestion and a tip about when it’s best to make batches.

One beverage to note, and a feature in the ‘Magnificent Mixes’ chapter, is the Banana Bread Daiquiri. The concoction calls for a rum and banana bread infusion and sits alongside beverages such as the Heart Peat – a take on a Blood and Sand cocktail – and the King of Roses, a gingery tipple plucked from the menu of the now-closed London cocktail barCasita.

60-Second Cocktails by Joel Harrison and Neil Ridley. Published by Mitchell Beazley, and available from amazon.co.uk

Most of us measure our day by how much we can do and how quickly we can do it, so there's something exceptional about an experience that makes you want to slow down and enjoy every bite of what you eat, every aroma you smell or, particularly in this case, every sip you drink. The Omakase Bar at The Aubrey, within London’s Mandarin Oriental hotel, is one such experience, a lesson in appreciation for the lucky six people who can sit around its table. 

The first appointment-only bar in the UK (and certainly one of our favourite summer cocktail bars), The Omakase Bar is located in a secluded side room within The Aubrey restaurant. To get there, you must descend the stairs to the Mandarin Oriental’s lower level, pass through the sumptuous red interiors of The Aubrey, and find yourself inside an intimate, dimly lit enclave with every surface of the wood-panelled walls covered in gilded-framed paintings.

In the middle of the room is the horseshoe bar with just enough room for six people to sit around and an array of luminous liquors with unfamiliar labels lined up behind it. 'Omakase' translates from Japanese as ‘I leave it up to you’ and usually refers to a dining experience where the chef decides what you will be served. In this case, it means that the six cocktails served during the two-hour experience are crafted by bar director Pietro Rizzo according to his reading of your individual tastes and the atmosphere of the evening.

Describing the evening, Rizzo says, ‘a beverage-driven omakase experience has never really been developed before, but we thought London was a perfect capital to launch such a unique concept. People here are ready to receive an experience where they don't have to choose; we often need to make decisions in our lives, [but] in The Omakase Bar you feel you can trust your bartender.’ 

The experience is like cocktail jazz, with Rizzo and fellow bartender Sara Cassano reading the room and improvising creations as they go. Using an array of rare and valuable liquors predominantly from Japan, the pair use a limited combination of ingredients to create innovative cocktails. On the evening Wallpaper* visited, we were served drinks including a combination cherry blossom liquor and The Aubrey’s own brand of champagne, that tasted like the fragrant water of distilled petals. 

Another drink was an upscaled interpretation of a Chūhai, a Japanese canned drink that combines shochu liquor with soda water. Shochu can be made from anything from sweet potato to barley and brown sugar and although it is highly popular in parts of Asia, it is relatively unknown in Europe.

The wonder of shochu, and its potential to be the next big liquor outside Asia, was just one of many things we learned during our omakase evening, as we sipped Rizzo's blend of rice shochu with sakura vermouth, a touch of violet liqueur and a homemade soda kept in an antique crystal decanter. Yet most impressive of the evening's offerings was a twist on the Adonis cocktail, which blended sake with an extraordinary tomato liquor and umami bitters to create a drink that was delicate, savoury and deliciously peculiar.

The drinks take precedence at The Omakase Bar but an impressive selection of light finger food, such as lime yellowtail sashimi or Wagyu beef sushi, is served alongside them. All together it makes for an extraordinary parade of flavours, both familiar and strange, that will surprise and delight even the most jaded palettes.

INFORMATION

theaubreycollection.com

London’s hottest summer calls for a drink. To help you get some relief from the sweltering heat, we share the city’s best summer cocktail destinations and our recommendations on the best their menus have to offer.

Summer cocktail destinations in London

The Wrecking Ball at Scarfes Bar

‘A place where paintings and potions meet’ is the tagline for Scarfes Bar at the Rosewood hotel, and its true that the glitzy Covent Garden lounge boasts some of the most creative cocktails and creative interiors in town. 

The bar is named after British artist Gerald Scarfe, and playful caricatures of historical and fictional figures adorn the walls. The theme is carried into the cocktail menu, which features the Amy Winehouse-inspired ‘Rickstasy’ cocktail (a blend of Remy Martin 1738, Old Duff, sea buckthorn, and lavender) and the Princess Diana-themed ‘Spencer Bevvy’ (a sophisticated mix of Havana Club Seleccion de Maestros, fig, and chestnut mango). But our favourite is the 'Wrecking Ball' which blends Remy Martin 1738, Lychee & Shiso, Citra Hops, and Sparkling Sake to create a refreshing explosion of citrus flavours.

scarfesbar.com

The Temptation at The Twenty Two 

Located inside a sprawling Georgian manor and brimming with fantastically sumptuous interiors- velvet seats, cheetah print rugs, bespoke patterned wallpapers, and the like- the Twenty Two follows in the footstep of other London icons (Mark's Club, Chiltern Firehouse) as a glamorous destination for a reliably enjoyable night of food a drinks and unfailing delicious food a drinks. 

The restaurant/ hotel/ members club boasts four different bars and an extensive cocktail menu, but our favourite is The Temptation which blends Grey Goose, Cinzano Bianco, wild saf-flower, absinthe, persimmon and pepper cordial, and lemon foam for a tart and potent summer drink. 

the22.london.com

The Bradford Watermelon Roulette at Hide

Michelin star Mayfair restaurant Hide instantly became a go-to destination for high-profile events, spiffy business lunches, or jazzy night on the town. The three-floor restaurant includes a sun-filled ground and terrace floor, or a cool (as in temperature and vibe) bar downstairs. Our recommend cocktail from the summer menu is a Bradford Watermelon Roulette, which blends watermelon juice, with mezcal verde, tapatio blanco, chamberyzette, supasawa, and sugar syrup. 

hide.com

The Kola 75 at Booking Office 1869

Booking Office 1869 has crafted a refreshing summer cocktail inspired by the flavours of Coke-a-Cola. The Kola 75 is a reinvention of a classic French 75 that combines champagne with lime-infused gin, champagne cordial, Palette (a ginger and clove non-alcoholic spirit) and sparkling cola bitters, and is finished off with a dollop of falernum foam. It is a grown-up take on traditional soda that can be enjoyed inside the Booking Office’s Wallpaper* Design Award-winning interiors or its newly opened outdoor terrace.  

booking-office.com 

The Clavé at Claridge’s

The Clavé from The Painter’s Room at Claridge’s is a fresh, light-tasting cocktail that packs a kick. Melon vodka is paired with the French spirits Amontillado and Marc de Bourgogne and served with a single, hand-cut chunk of ice. Sit back and enjoy while you take in the space's art deco interiors and wall murals by British artist Annie Morris. 

claridges.com

The Blossom at The Dorchester

London’s grande dame hotel, The Dorchester, has just launched a cocktail menu that is as exuberantly decadent as its famous interiors. Our favourite from the list is The Blossom, a floral drink of Courvoisier VSOP, St Germain elderflower liqueur, Lillet Blanc, bergamot honey, lemon, and absinthe spray. Described as ‘joie de vivre’ in a glass, it is certainly delicious, and potent enough to bloom new life into anyone. Enjoy it on The Dorchester rooftop with the restaurant’s Mediterranean snacks, like cantaloupe melon stuffed with prosciutto or humous foam with tapioca crisps and lemon. 

dorchestercollection.com

The Bellini at Harry’s Bar

It wouldn’t be a summer cocktail round-up without a Bellini, and where better to get one than Harry’s Bar, the London outlet of the Bellini’s Cipriani birthplace. The original Bellini was created in Venice in 1948 by Giuseppe Cipriani as a blend of champagne, white peach nectar and a dash of raspberry purée. The cocktail’s shade of pink reminded Cipriani of the colour of a saint’s Roman toga in a painting by Giovanni Bellini (hence the name) and its zingy, fruity flavour was certainly a renaissance in the world of aperitifs. Harry’s Bar’s take on the classic drink mixes white peaches, lemon juice, and prosecco for an ultra-refreshing summertime nectar. 

harrysbar.com

The Chrome Yellow at Fitz’s

Fitz’s, the luxurious drinking den at the Grade-II listed Kimpton Fitzroy Hotel, has just debuted a unique drinking experience inspired by colour psychology. 'The Theory of Colour’ is a menu of 14 cocktails that explores how colours impact our emotions and sense of taste, with warm colours like red, yellow and orange evoking stronger emotions such as love and happiness, and cool colours like blue, green and purple linked to calmness and serenity. 

For those in the full swing of summertime joy, we recommend the Chrome Yellow cocktail, which mixes clarified banana, Mount Gay Xo Rum, Rémy Martin 1738 Cognac, pimento bitter, and passion fruit float. Or go all-out with the Bodice Ripper, an explosive blend of Brugal 1888 Rum, passion fruit, kumquat liqueur, tomato wine, and pomegranate. 

fitzs.com

The Margarita at Rita’s 

What better way to celebrate the summer than a really good margarita? One of London’s best can be found at Soho restaurant Rita’s. Specially mixed by the restaurant’s founder Missy Flynn, this pink interpretation of the summertime classic blends Tapatio Blanco tequila with lime juice, Campari, Hackney-made Victory Bitter, agave syrup and blood orange. 

ritasdining.com

In partnership with Mortlach

Mortlach By Design is a programme that sees the nearly 200-year-old whisky brand invite six designers to take inspiration from its unique characteristics, and the sculptural forms of the six stills behind its signature 2.81 distillation process, to create diverse projects. 

As part of Wallpaper’s contribution, US director Michael Reynolds and entertaining director Melina Keays hosted a 1930s-inspired, speakeasy-style dinner at interior designer Ken Fulk’s Tribeca loft, working with chef Hari Nayak, from Priyanka Chopra’s much-talked-about Indian restaurant Sona, to create the perfect dishes to pair with the unique and robust flavour profiles of Mortlach’s 12-, 16- and 20-year-old whiskies. (The dishes are shown here, recreated in Sona’s Flatiron restaurant.)

Mortlach whisky and a speakeasy-inspired soirée

Guests were offered a choice of whisky cocktails on arrival, specially crafted to celebrate the spirit’s complex and robust flavour. There was a Scotch Manhattan, New York’s rich and smoky take on the classic Rob Roy, made with 12-year-old Mortlach, sweet vermouth and dashes of bitters; and a Boulevardier, aka the Whisky Negroni, composed of 12-year-old Mortlach, sweet vermouth, and Campari. 

The latter’s creation is accredited to Erskine Gwynne, the American-born writer who founded Boulevardier magazine in Paris during the 1920s. Both cocktails were the perfect complement to the crab puri and caviar appetizers passing through the room. 

Mortlach 16 – with ice and soda – was served with dinner, chef Nayak pairing the complex expressions and unique flavour profiles of the whisky with beet galouti, buckwheat bhel and tamarind lamb chops. 

Alongside the darkly glamorous chocolate bebinca dessert, a dram of Mortlach 20-year-old provided a bold and magnetic finale.

INFORMATION

mortlach.com 

All interior items not credited are from Sona. With thanks to Sona, 36 East 20th Street, New York, sona-nyc.com, and Mortlach

After a particularly hard year of lockdowns, London seems to be cautiously swinging back into life as a bustling urban capital. The occasion has been marked by the openings of a number of new restaurants, bars and gallery spaces, among other venues, and one of the most notable is Claridge’s new cocktail bar, The Painter’s Room. 

Inside The Painter’s Room at Claridge’s

Designed by Bryan O’Sullivan, the space is a modern interpretation of the hotel’s iconic art deco interiors. Guests can perch on plush, pastel stools in an intimate space that is illuminated by intricate peach and cream glass light fixtures. At the centre of the room is a blush-coloured stone bar, where drinks from the cocktail-heavy menu are served. 

A variety of drinks are on offer, all inspired by the culture, art and design of Europe and with the menu divided into four chapters: Light, Interpretations, Complex, and Clean. Offerings include Homage 22, a blend of brut rose, campari, and absinthe; and Clavé 20, which features melon vodka and tarragon. 

Or you might be tempted by the bar’s Saint Remy, a favourite of director of mixology Nathan McCarley O’Neill. ‘Our Saint Remy – a variation on a martini – is inspired by Van Gogh’s Almond Blossom painting,’ says McCarley O’Neill. ‘We studied the terroir of almond blossom itself – where it comes from, where it grows, what grows around it – and this influenced the other ingredients in the drink, such as apple and quince.’

The Painter’s Room is decorated with a mural by British artist Annie Morris that features whimsical characters chatting, drinking, sketching and observing in their own, imagined bar setting. Morris also designed the striking stained-glass centrepiece of the room, which is made from hand-blown glass and features rich hues that contrast with the simple grey lines of the drawings on the walls. 

Food at The Painter’s Room comprises small plates, among them bar classics such as crispy scampi and updated delicacies like beetroot tartare, all served by a bar team dressed in ‘bleu de travail’ blue worker jackets inspired by the signature outfit of American fashion photographer Bill Cunningham.

INFORMATION
claridges.com

Tequila aficionados will know that for a truly delicious cocktail, there are only a few brands that fit the bill, and if you want to get the most out of the ingredients you are pairing it with, well then you’d best be using a molcajete and tejolote, or mortar and pestle. 

Lucky then, that one of the most respected names in the industry, Maestro Dobel, has launched a limited-edition tejolote set just in time for tequila season. 

The molcajete and tejolote

The brand commissioned the burgeoning architecture studio Pedro y Juana, winner of the 2019 MoMA and MoMA PS1 Young Architects Program, to reimagine this pair of traditional Mexican instruments. The resulting design is a ‘small sculpture’ that is an homage to ancient Mexican architecture and tequila culture. Its circular, pyramid shape visually echoes the archaeological site in Jalisco known as Los Guachimontones.

Jalisco is also the hometown of Maestro Dobel and the birthplace of tequila itself, where 200,000 years ago Tequila Volcano erupted and laid the ground for the growth of blue agave. The Maestro Dobel tejolote is made from basalt (volcanic rock) sourced from the region of the volcano and crafted by renowned local stonemason Juan Fraga. 

Only 30 editions of this particular design exist, so few people will get to try it out. Still, we recommend investing in your choice of molcajete and tejolote as a handy piece of kit for summer gatherings, for use in preparing the ingredients for sweet cocktails, like the margarita recipe below, as well as savoury dips. 

Maestro Dobel’s Peppered Berry Margarita

Ingredients: 

1 strawberry
2 blackberries
1 whole lime
½ tsp pink peppercorns
5 mint leaves
1 tsp agave nectar
1 tsp pomegranate molasses 
50ml Maestro Dobel Humito
ice
coupette (half-rimmed with pink Himalayan salt) 

Method:

• Crush fresh berries and lime in base of molcajete, then crush the peppercorns.
• Gently press mint leaves into the mixture and then add the agave nectar and pomegranate molasses
• Empty the contents into a cocktail shaker.
• Add the tequila to the shaker and fill up with ice. 
• Shake hard and fine strain into a coupette glass.
• Garnish with pomegranate pods and mint sprig. 

INFORMATION

maestrodobel.com

Summer cocktail season is upon us and for many that means cracking open the tonic water and slicing up limes for a good old-fashioned gin and tonic. Classics are classics for a reason, but to those who want to mix up something a little different this summer season, we recommend trying these infused gin brands. 

Umami gin

Audemus Spirits has just launched an umami gin with a deliciously strange, savoury flavour. To make this spirit, Audemus distilled the gin with hand-picked capers and Italian Parmesan cheese, which is rich in the molecule responsible for our tongues’ ability to taste umami, the so-called ‘fifth taste’. 

The umami gin can simply be mixed with tonic, but we recommend serving it up in your Bloody Mary for an extra-punchy take on the classic cocktail.  

audemus-spirits.com

Akvavit infused gin

For a subtler flavour than the bold umami, we recommend Nordic Spirits Lab’s signature gin distilled with akvavit botanicals. Akvavit is a traditional Scandinavian spirit made from either grain or potatoes and flavoured with caraway or dill. By applying that same flavour profile to gin, Nordic Spirits Lab has created an intriguingly different take on the liquor. 

If you decide to try it for yourself, we suggest you mix it with tonic water and finish it off with a lemon peel and dill garnish. 

nordicspirits.com

Seaweed infused gin

Barra Atlantic Gin is a seaweed-flavoured gin distilled and bottled on the small Scottish island of Barra. The seaweed used to make the gin is hand-picked from the shores around the island and distilled alongside 17 other, more subtle, botanicals. 

It is an earthy, slightly salty gin that we propose using for a particularly piquant martini or Bloody Mary. 

isleofbarradistillers.com

Empirical is a Copenhagen-based purveyor of cocktail liquors and canned alcoholic drinks that wants to change your understanding of alcohol. 

A self-described ‘flavour company', Empirical disregards typical categorisations of alcohol – gin, tequila, whisky – instead taking a ‘flavour-first' approach to alcoholic cocktails that blends, ferments, distills and generally plays with liquors to create previously non-existent flavours. 

The brand's founders, Lars Williams and Mark Emil Hermansen, met whilst working at Noma in Copenhagen and the philosophy of the famed eatery is clearly at work in Empirical. For Williams and Hermansen, that the only delineation between edible and inedible is deliciousness – anything is up for grabs.

‘This process is unequivocally difficult and frustrating sometimes,' says the brand. ‘Actually no... it's difficult all the time. We’ve custom-built machinery, developed hybrid fermentation techniques, augmented low-temperature distillation, and traveled to source the highest-quality ingredients globally.’ 

‘All this because of our maniacal approach to complete our vision. We’ve told ourselves, we’ll worry about making it pretty later. For now, it’s about writing a playbook, that doesn’t exist, one distillation, one spirit, and one flavor at a time.’ 

The result is spirits like 'The Plum, I Suppose,' which is made from the kernel inside plum stones (spoiler: they taste like marzipan) and distilled marigold kombucha. 

The canned drinks blend equally unexpected flavours, like Can 01 which features acidic gooseberry, flowery oolong tea, and toasted birch. We recommend packing them in your picnic basket for an added edge to your day in the park.

INFORMATION

empirical.co

This year, Negroni toasts turning 100, and London restaurant St. John rings in its 25th year. To celebrate these landmarks, the two stalwarts have joined forces to create chef and St. John co-founder Fergus Henderson's favourite Negroni.

The ‘Fergroni' – a special mix developed by Henderson – isn't on the menu at the London restaurant, only available to those in the know. Until now, of course. Pre-bottled to purchase online for patrons who can't make it to the original Spitalfields location, St. John and Campari UK have made the Fergroni available for all, conveniently pre-mixed using premium gin from Tanqueray, Punt e Mes vermouth and classic Campari bitters, naturally.

Chef and St John co-founder Fergus Henderson, and the graphic logo depicting him, that appears on the 'Fergroni' bottle.

‘A couple of years ago I won the Quo Vadis Negroni competition with this very recipe, which I called Negroni as it Should Be,' Henderson explains. ‘The competition was stiff and the panel was illustrious, but all seemed to be in agreement with me – this is indeed Negroni as it should be. Gin-heavy, always served with a twist of lemon (never orange)...'

This classic mix is dressed up in a no-frills bottle with a graphic label that captures Henderson's character, while channeling St. John’s monochrome aesthetic, which it has retained throughout its quarter-century history. Despite expansion (to date, St. John has three restaurants, a bakery, a winery and a wine company) the restaurant stays true to its ethos of pure and simple quality. A sip or two of ‘Fergroni' attests.

INFORMATION

Available from 1 October. stjohnrestaurant.com; campariuk.com

Fat washing, fermenting, foraging and centrifuging have all been making their mark in mixology circles lately, but sometimes it’s a simple ingredient that sneaks in and grabs the headlines.

New York bartenders are currently enamoured with celery. At West Village bar Slowly Shirley, mixologist Jim Kearns has riffed on the classic American celery-based children’s party snack, ants on a log. Called Ants Analog, the cocktail contains celery bitters, a blend of sherries to emulate the raisin content, and Guatemalan rum.

Dante in Greenwich Village makes A Nap in the Meadow with Cocchi Americano (infused with toasted celery seeds), celery juice, lime, white balsamic vinegar, and cucumber and celery bitters.

Meanwhile, the recently opened Hunky Dory in Brooklyn is driven by sustainability and seasonable vegetables. The bar is in the hands of San Francisco mixing maestro (and co-founder) Claire Sprouse, who brings the eatery’s ethos into its drinks. ‘I love having vegetal, herbal flavours in cocktails that come from somewhere other than the usual suspects,’ says Sprouse. ‘Celery has it all going on – aromatics, savouriness and brightness similar to cooling herbs like mint or basil.’

For cocktail Alligator Arms, she combines celery in syrup form with dry vermouth, lime juice and a soupçon of absinthe. It’s a refresher that Sprouse calls a lighter alternative to the Bloody Mary for low-ABV daytime sipping. 

As originally featured in the May 2019 issue of Wallpaper* (W*242)

 INFORMATION

slowlyshirley.com; dante-nyc.com; hunkydorybk.com

As the flavour profiles of cocktails become more complex, and ingredients lists start to sound like three-course meals, techniques are developing to bring more culinary raw materials into a liquid state.

One such method is fat-washing, which has become a way to beef up beverages without texturally clogging the palate. Bringing all the comforting, rich savour of butter, coconut, peanut butter, bacon fat or foie gras into a glass, the technique pays dues to the perfume industry and its age old methods for extracting aroma from oil with alcohol.

It entered the drinks industry around 2007 when Don Lee, or New York cocktail bar PDT, put butter-washed rum and coke together for his Cinema Highball. Essentially, a fatty ingredient is added to a spirit and then frozen so that the hard layer of fat can be skimmed off and the remaining spirit retains he flavour.

Federico Pasian and his team at London’s Quaglino’s are experimenting with techniques such as coating the inside of a bottle with coconut butter for a Negroni, so that the liquid in contact with the solid butter acquires creaminess and aroma, while at The Roosevelt Room in Austin, Texas, the Silver Meadows cocktail features foie gras-washed St Germain.

Our favourite cocktail fat, however, remains butter. Pairing perfectly with rum, lemon, apple and spices, cocktails such as the Baked Apple (with brown butter bourbon, sherry, apple butter, spices, Amaro, orange liquer and bitters), served at The Bonnie in Astoria, New York, are top of our wishlist this season.

As originally featured in the December 2018 issue of Wallpaper* (W*237)

INFORMATION

For more information, visit the PDT website, the Quaglino’s website, The Roosevelt Room website and The Bonnie website

Tea, tomes and Tilda Swinton. A glorious combination if there ever was one. Throw tea-based cocktails into the mix and you've brewed yourself a soirée. That's the aim of Teatulia, Covent Garden's new 16-cover venue, library and retail space, designed by Russell Sage Studios (the designers behind Dishoom).

Swinton has curated the first ‘The Living Bookshelf’ as she calls it, which is a rotating selection of titles (handpicked by a different notable creative figure each month), filling a wall-to-wall bookshelf in the space. ‘Reading and tea leaves go together like breathing in and breathing out,’ the actress and performance artist says of her inaugural selection. ‘Go slow. Take time to brew yourself some harmony. Separate the signal from the noise.’

Discover more London hot spots to visit during Frieze London 2018

Swinton was introduced to the project by Teatulia’s founders Ahsan Akbar and K. Anis Ahmed, writers themselves, and entrepreneurs in tea. A labour of love, Teatulia will have complete ownership of it’s tea’s provenance – a first for a London shop. Every leaf is hand-picked in the Teatulia garden in Tetulia, northern Bangladesh, a tea-growing region lying between the better known Indian regions of Assam and Darjeeling.

By day, the shop will serve six teas, including organic single origin Jasmine Green, Oolong and ‘Bengal Builder’s’, for consumption at home or on-site in ceramic ware by Japanese brand Kinto. In the evenings it will also serve tea-based cocktails (hot toddies to lemongrass mojitos) from a menu designed by Enrico Gonzato, from Dandelyan at the Mondrian Hotel.

The space is as adroit as the menu served within it. Art deco meets mid-century influence in the curved black terrazzo-topped bar, lightened by shelf upon shelf of colourful tea tins; mirrored by the pick-me-up patchwork of book spines (from Zadie Smith to Teju Cole). Here is a spot to turn over a new leaf; both in a book you’ve never read, and a tea not yet tried. There’s a novel idea. 

INFORMATION

For more information, visit the Teatulia website

There’s a time and place for white china and crystal glassware – but here at Wallpaper*, we tend to skew bolder. As we settle into long, sprawling evenings spent indoors, now is the moment to embrace tablescapes and home bars bursting with colour, texture and creativity.

One way to inject personality into your dining setup or cocktail hour is with colourful glassware. Jewel-toned and luminescent, from hand-blown masterpieces to beautifully affordable finds, statement glassware can brighten neutral spaces, unify colour accents, and bring a dash of glamour to any occasion.

Wallpaper's favourite colourful glassware to brighten your set-up

Launched by Ryan Chetiyawardana, otherwise known as cocktail aficionado Mr Lyan, and Doug McMaster of sustainable Brighton restaurant Silo, new London restaurant Cub puts drinks centre stage on the dinner table. The restaurateurs have collaborated with the likes of Dr Arielle Johnson, former resident scientist at Noma (and now at MIT, Boston), and alcohol behemoths Krug, Belvedere and LVMH to champion food and drink as equals in meal.

Stepping away from the traditional food and drink pairing at the dinner table, Cub lays out its delicacies in ‘courses’, which can include just a standalone dish or drink. There are no divisions between where the drinks end and food begin, as the ingredient-led menu will focus on sustainable supply and waste reduction, as the team creates their own ecosystem to research how the environment can impact on food growth and flavour.

The interiors, designed by Juliet Walmsley, give diners a theatre-like experience around intimate booths much like a chef’s table. Opposite is the bar and kitchen pass, which extends to the entire length of the space, complemented by repurposed interiors such as the paper mulch and cork pendant lights. The warm, mustard-yellow furnishings are married with hues of dark, earthy green in a nod to their equally vibrant ingredients.

INFORMATION

For more information, visit the Cub

 website

ADDRESS

153 Hoxton Street
London N1 6PJ

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The 'Brompton Cocktail' has a dark and somewhat disturbing history: a London legend, the concoction was administered as palliative care to the local hospital since the 1920s, and included a mix of morphine and cocaine that acted as a painkiller. 

The blend inspired curator Jane Withers, who used it as a focus for the Brompton Design District’s latest project. The 'Brompton Cocktail', explains Withers, is about transformation, which is also the theme for the district’s 10th anniversary: ‘From diverse ingredients into a potent formula, from base materials into thoughtful ideas and objects, from one state of mind to another, from one world to the next.’ The project celebrates the area’s transformation, and its diverse creative offering, ranging from independent design destinations to the large furniture showrooms existing in close connection. 

Withers invited a group of London designers to create modern-day interpretations of the lethal cocktail (which was administered until the 1970s, and served as inspiration for the Italian Futurists, and more), and the resulting menu, she notes, reflects the diversity of the district’s collaborators. The fantastic range on offer is an inspiring look at creative mixology: from Tomàs Alonso’s ‘Rusty Nail Sbagliato’, to Max Lamb’s Cornwall-inspired 'White River', Martino Gamper's 'Gingerini', a conceptual beer experiment by Peter Marigold, and de Allegri and Fogale’s 'Flora Gin', among others.

Presented through an installation by inventive gastronomic studio Arabeschi di Latte (who themselves contributed a cocktail, the 'Pretty Hanky Panky'), and served in specially developed glassware by Bitossi, the project is accompanied by a recipe book, should anyone wish to recreate the creative cocktails at home. 

INFORMATION

For more information, visit Brompton Design District's website

What do the Hotel Café Royal, located in the bustling heart of central London, and the Parisian perfume brand Parfums Givenchy have in common? They both epitomise opulence.

As an ode to their shared philosophy – defining luxury as something that is inherently sensual, Hotel Café Royal is launching ten new cocktails to honour the unveiling of Parfums Givenchy’s L'Atelier de Givenchy collection, its latest range of fragrances. The collaboration embodies an alliance of the senses; encompassing sight, smell and taste.

The conception behind the ten new cocktails was devised by Hotel Café Royal's bar manager Derren King. King’s objective was to carefully reflect the diverse range of scents that comprise the Parfums Givenchy collection.

King worked closely with each of the perfumes to strike the right flavour note. The result of this delicate balancing act is an invigorating selection of cocktails that mixes floral and summery concoctions alongside more headier, full-bodied alternatives.

The inviting array of options on offer include Chypre Caresse – a blend of Slingsby London Dry Gin with freshly squeezed grapefruit, agave syrup and Peychaud's, topped with prosecco and Maraschino. Oud Flamboyant comes presented with light smoke and honeycomb, Nikka Coffey Grain whisky, Coconut Noir iced tea, Mānuka honey and flash-flamed cinnamon. Iris Harmonique, the most recent addition to the perfume range is mirrored through a summery mix of coconut-infused Ketel One Vodka, kumquat liqueur and lemon zest.

In keeping with the inspiration behind the Green Bar, which is a tribute to London’s history of using botanicals in its gin production and mixology, the cocktails are coupled with the Green Bar’s signature garnishes and come housed in distinctive glassware.

For full sensory impact, the fragrances will be kept behind the bar so customers can bask in the individual aromas to help them decide their cocktail of choice. The bartenders will also provide detailed insight into the fragrances infused in each cocktail and will serve them alongside a scented button provided by Givenchy.

The Hotel Café Royal and Parfums Givenchy collaboration is fruitful in every sense of the word.

INFORMATION
The L’Atelier de Givenchy fragrance line is exclusive to Harrods and the inspired range of cocktails will be available until the end of September at the Hotel Café Royal, priced at £15 a cocktail. For more information, visit the Hotel Café Royal website

When Shuzo Nagumo makes a cocktail at Mixology Laboratory (1-6-1 Yaesu, 3rd floor, Chuo-ku; 81-3-6262-3946), the process often resembles a science experiment. Mist wreathes his face as he pumps smoke into a bag encircling a martini glass. He uses a handheld compressed-gas cylinder to transform the salt on the rim of a glass into foam. A few years ago, such a modernist approach would have been considered heresy in Tokyo. Cocktail bars—epitomized by places in the Ginza district like Bar High Five—were hushed temples dedicated to pre-Prohibition American drinks. First introduced to Japan in the 1880s under Emperor Meiji, cocktail making became an obsession. And it was Tokyo’s dedication to old-school methods that helped to reignite the American cocktail renaissance of the early 2000s.

But now the city is changing tack, as upstarts like Nagumo introduce ideas and trends from abroad: spirit-specific bars, molecular approaches, indigenous ingredients, European-style trappings. The shift is due in part to a class of younger bartenders who are eager to travel, absorb influences, and adapt them for their hometown. Nagumo apprenticed in the kitchen of Nobu in London, while Gen Yamamoto, who now has a namesake bar in the Azabu-Juban district, spent seven years in the Northeast at places like David Bouley’s Brushstroke, in New York City, before returning home. He draws on his experience abroad and on the kaiseki tradition of multicourse meals for drinks featuring naruto kintoki (sweet potato) and hozuki (winter cherries).

Rogerio Igarashi, the owner of Bar Tram and Bar Trench, was one of the first in Tokyo to experiment with unorthodox styles. His bars, which opened in 2003 and 2010, respectively, have moody interiors reminiscent of New York’s speakeasystyle bars and menus with bitters, amaros, and absinthe. 'I feel that the creative approach has, at last, become accepted,' he says.

Frank Cisneros, who worked at Brooklyn’s Dram and Prime Meats, recently spent a year bartending at Tokyo’s Mandarin Oriental. He sees two reasons for the shift: First, more Japanese bartenders are entering competitions and gaining exposure to bars around the world. The popularity of Fuglen, a café and cocktail bar imported from Oslo that serves drinks blending Norwegian and Japanese elements, is a sign of the city’s eagerness to assimilate tastes. Second, Tokyo is in an internationalizing mood as it anticipates the 2020 Olympics. Visitors will soon see signs in other languages on the subways, and these newer bars are more in sync with the times. 'Japan wants to be influenced by the outside world,' Cisneros says. 'But it also has an island mentality—and the people are very proud of what they do.'

This article originally appeared on Travel + Leisure

With a recipe rejigged by world-renowned mixologist Tony Conigliaro and said to be primarily enjoyed by one 'Uncle Seymour' – the Zetter Townhouse Marylebone's fictional owner – anyone is now free to take a sip (or five) of the boozy patriarch's favourite classic cocktail, the Turf Club.

Opened in August 2015, the Zetter's eclectic west London outpost is housed in a 24-bedroom Georgian townhouse, complete with a rooftop apartment with terrace and al fresco bath. The hotel's richly coloured rooms, beautifully preserved antique furniture and quirky accessories comprise an irresistably anachronistic take on plush luxury.

What we’re after, though, is located within the ruby-red walls of Seymour’s Parlour on the hotel’s ground floor. Conigliaro's take on the concoction is so good that, after we featured it in our Wallpaper* Design Awards as part of our Best Cocktail Lounge accolade, we decided that we’d share the recipe. Punchily flavoured with gin and sharp Peruvian bitters, Turf Club is a deliciously balanced tipple with a fruity kick, finished with a grass garnish.

Also available at the lounge are a range of light bites devised by French superchef Bruno Loubet, including courgette crisps and montgomery cheese shortbread with homemade piccalilli. Visitors can also sample a range of Seymour’s Famous Potted Pleasures, such as potted shrimp with nutmeg butter or potted duck with pomegranate jelly. The apocryphal Uncle Seymour, it seems, is someone to be friends with.

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Turf Club

Ingredients
Old Tom Gin, 30ml
Doubonnet, 30ml
Grape reduction, 5ml
Peruvian bitters, 3 dashes
Grass essence, 2 drops

Method
Stir all the ingredients in a cocktail tin filled with cubed ice.
Strain into a glass, add grass essence on the stem.

Recipe courtesy The Drink Factory

INFORMATION

For more information, visit the Zetter Townhouse Marylebone’s website and The Drink Factory’s website

ADDRESS

Zetter Townhouse Marylebone
28-30 Seymour Street
London, W1H 7JB

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When we enlisted Dutch design duo Scholten & Baijings to create a portable metal drinking flask inspired by the single-grape grappa of Nonino for Handmade, we never imagined it would be such a spirit lifting venture. To share our glee, here are a number of delicious grappa-based cocktails, expertly devised by the family-run distillers and crafted especially for you… 

See more carefully crafted commissions from Handmade 2015 here

Nonino Tonic, created by the Nonino family

Ingredients
3 cl Grappa Nonino 41°
8 cl tonic water
Lemon and ice

Preparation
Put 5/6 ice cubes in a low tumbler, add the Grappa Nonino, the tonic water, a squeeze of lemon juice and stir. Garnish with a slice of lemon.

Nonino Ginger, concocted by Dmitry Ananiev of Rosinter Restaurants in Moscow

Ingredients
4 cl Grappa Nonino Monovitigno® Chardonnay Barriques
1.5 cl ginger juice
1 cl pure sugar syrup
3 cl pear juice
3 cl white grape juice
Sprite or sparkling wine (or Prosecco)

Preparation
Fill 1/3 of the shaker with ice and add all the ingredients. Close the shaker and shake energetically.
Pour into a pre-cooled glass, add a lot of ice and finally pour the drink over the sparkling wine or the Prosecco. Decorate with candied ginger.

Nonino Sisters, by local barman Antonio Germani 

Ingredients
4 cl Grappa Nonino Monovitigno® Moscato
3 cl sour apple liqueur
1/2 a lime / pieces of fresh ginger
2 tsp cane sugar

Preparation
Muddle some pieces of fresh ginger and lime with the cane sugar directly in a low tumbler.
Add cracked ice, the sour apple liqueur and Grappa Nonino Monovitigno® Moscato. 
Decorate with a small bunch of grapes, soaked in Grappa Nonino Monovitigno® Moscato and sprinkle sugar.

Nonino Sweet Sensation, by mixologist Daniele Dalla Pola of Bologna's Nu Lounge Bar 

Ingredients
4 cl Grappa Nonino Monovitigni® Cuvée Vintage Dated
1 cl pomegranate syrup 
1 cl centrifuged ginger
2 cl pomegranate juice

Preparation
Put the pomegranate syrup, the centrifuged ginger and the pomegranate juice into a mixing glass full of ice, add the Grappa Nonino Monovitigni® Cuvée Vintage Dated. Mix quickly.
Pour into a mini tumbler. Serve with an ice ball and a lemon twist.

Supernova, by Daniele Dalla Pola

Ingredients
4 cl Grappa Nonino Monovitigno® Prosecco Bianco
1 cl Drambuie liqueur
2 cl Domaine de Canton liqueur
1 cl honey diluted with water [1:2]
1 cl fresh lime juice
1 dash of almond extract
2 drops of Bob’s Ginger Bitters

Preparation
Shake all the ingredients and double strain. Serve in a cocktail glass and garnish with caramelized ginger and a lime peel.
Best served at 10°C or in a chilled glass.

Dreaming Nonino, by local mixologist Davide Girardi

Ingredients
3.5 cl Grappa Nonino Monovitigno® Merlot
2 cl Passoã
1.5 cl Giffard Banana

Preparation
Shake the ingredients and serve in a cocktail glass, garnished with grapes.

In the world of creative mixology, thoughtful presentation is often as important as the development of unique flavour profiles. Norwegian designer Runa Klock has come up with an interesting aesthetic twist for cooling cocktails and shots that also, conveniently, has the function of enhancing the tasting experience. 

Her collection of cooling Drinks Rocks are handcrafted and come in modern, geometric shapes made from soapstone and marble. Klock, who was working with soapstone for the first time, found that it is soft enough to be formed into a huge variety of shapes. She decided not to plan their exact morphology with preliminary sketches, but let the rugged coasts and breathtaking nature of her native Norway be the inspiration behind the primitive, crude cubes she carved. 

The rocks take the place of ice cubes. They are designed to be chilled and added to spirits to cool them while keeping them undiluted and tasting their very best.

Available in a range of muted, soft-hued colours, the different shades and shapes also help in distinguishing one person’s drink from another.

Following on from the 'Ghostess' cocktail and elixir she devised for Absolut at the 2013 Venice Art Biennale, performance artist Ana Prvacki crafted another spirit-lifting concoction for guests at Art Basel last week. Like the first offering - which touched on concepts of etiquette and desire - her latest cocktail is laden with rich ingredients and subversive meanings.
 
This year, working alongside an Absolut master mixologist, the artist was driven by her fascination with the idea of ‘divination before navigation'. In ancient times, the compass was used by the Chinese for divination and prognostication before it was adopted as an orientation apparatus for sea travel. It's an instrument that tells you where you are before indicating where to go, and this grounding principle was a starting point for Prvacki in her search for ingredients.
 
Prvacki's recipe features clay-infused vodka, honey, soda and nine drops of a secret tincture that she commissioned from an alchemist – a mix of saffron, angelica and other herbs. ‘In this drink, there is a connection between earth and sky,’ says the artist, explaining the symbolism of the clay as the essence from where we come from and return to. The potato (vodka's main ingredient), she adds, echoes a connection with the earth, while the flowers and herbs mixed with honey conjure images of bees pollinating. ‘It’s like the ground and the sky kissing,’ she adds.
 
Her drink was served in a V-shaped glass and ‘garnished’ with a compass - to prevent guests from drinking it immediately and to encourage awareness of their location. ‘My idea is to find yourself through better, more meaningful drinking,’ says the artist. Her cocktail is an experience, an arresting recipe that grounds you. And for Prvacki, the cocktail-making process offered a welcome departure from the norm: ‘I think it’s fantastic that your venue is a glass; it’s so sustainable and democratic.’
 
Has the collaboration with Absolut changed the way she works? ‘I have a bar in my studio now,’ she explains, ‘so whenever someone comes over, I offer them a cocktail.’

...

Jelly on a plate

Mario Trimarchi has designed a collection of delectable moulds for Alessi, remodelling traditionally extravagant timbales and jellies into modern forms. Food stylist Nicolas Ghirlando captured whisky smoked salmon with beetroot and dill; squash with sage, chilli and amaretti biscuit crumbs; and shimeji mushroom and asparagus tips

Savoury Doughnuts

Three chefs called Free Company recently took charge at London’s Endurance pub for a pop-up stint. Their brief was delicious finger food: savoury doughnuts stuffed with chicken liver parfait, black pudding and blue cheese. We piled them high for our party table

Cocktail Hour

London subterranean speakeasy Happiness Forgets was our go-to for festive cocktails, obliging us with a spin on a Tom and Jerry (the milky-looking one) and a Mikey Rivers (the cloudy-looking version). The former, an eggnog concoction dating from the 19th century, originally used rum and cognac, replaced here with port and calvados.

Tom and Jerry
Ingredients
2 1/4 cups castor sugar
3 whole eggs (whites and yolks separated)
40ml Calvados
10ml LBV port
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Grated nutmeg (garnish)
Method
Beat eggwhites to a stiff froth, and the yolks until they are as thin as water. Mix yolks and whites together and add the calvados, port and spices. Thicken with sugar until the mixture attains the consistence of a light batter. In a coffee mug, combine one table-spoonful of the above mixture, and then fill the glass with boiling water.

The winter warmer Mikey Rivers mixes elijah craig 12-year-old Bourbon with maple syrup, apple juice and a top of Breton cider.

Mikey Rivers
Ingredients
40ml bourbon (we suggest Elijah Craig 12yo)
20ml lemon juice
15ml fresh apple juice
15ml maple syrup
2 dashes of jerry thomas bitters (available at the Amathus store on Wardour street)
Method
Shake all the ingredients together and pour into a rock glass filled with ice, then top the drink with Breton cider

Although most past relationships are history for a good reason, we can understand that there are some one just can’t let go of. For its Characters & Cocktails project, Grey Goose has had the good fortune of collaborating with some of the fashion world’s most recognisable figures to create stunning, one-off bars. In 2007, the vodka brand paired up with Burberry’s Christopher Bailey, while the designer of choice last year was high-heel impresario Patrick Cox.

This week, Grey Goose unites its previously designed bars with the new 2009 addition, designed by Roland Mouret, to take over The Gallery at The Hospital Club for just two nights.

Each bar will serve its own unique cocktail created by esteemed mixologists such as drinks pioneer Tony Conigliaro, Allessandra Palazzi of Dukes Hotel Bar and bar legend Peter Dorelli. Bailey’s provocatively named ‘Stud Bar,’ a sleek interpretation of British punk, will dole out the ‘Flaming Black Stud’ (Grey Goose, blackberry puree and orange liqueur,) while Cox’s flashing ‘Disco Bar’ is accompanied by the flamboyant ‘Disco Inferno,’ garnished with gold flakes.

Mouret’s structured ‘Origami Bar’ – every bit reminiscent of his elegantly constructed dresses – is sure to pull in the crowds with its Japanese inspired ‘Miracle’ that’s made from Shochu, green tea and mint infused vodka, and finished off with a delicately folded napkin.

We don’t need any persuading when it comes to imbibing a cocktail or two, but this merriment is also for a good cause. All proceeds from cocktail sales will be donated to the Elton John Foundation.

ADDRESS

The Gallery
The Hospital Club
24 Endell Street
London

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