NIGHTLIFE
Originally published on Friday, 03 October 2008
Bar Fly: Autumn in a Glass
Who is this mysterious, debonair professional alcoholic they call the Bar Fly? Who is this hero of the libation revolution? This undercover gin-lover, drinking his way from bar to bar, club to club, gutter to gutter, just to keep you UJ readers in the know? He is a shadow, a secret, an unknown champion of the bar-rumour. That or a raging alcoholic. Let's see what gossip he's dug up this week.
Event: Concrete and Glass
Another weekend, another Shoreditch festival . Think the Shoreditch Shuffle, but with some art thrown in there for good measure. A slight incident with licensing for the Hearne Street Car Park (which is kind of ridiculous when you consider past events there) has meant a gentle re-shuffle (subtle, non?). But other than that, all systems look go. So if you’re wondering what to do this weekend (aside from all the fantastic bits in the ol’ UJ Weekend Guide, bein sur) then wonder out t’Ditch and see what’s going on. Bound to be some killer hair cuts and amusing bands, if nothing else. Sorry, that’s killer bands and…
Drink: Drought
During the curious glass drought at this year’s Cool Brands event at Proud Camden, yours truly, never one to look a gift horse in the proverbial smacker, spent the down-time with the chaps from Glenlivet. Whilst they were generous with the cask-strength (frankly rather under-delivering Nadurra) 16yo, they held back on the baby I was really after. Their XXV is, oddly, a 25 year old expression of the Speyside Glenlivet blend, but with a couple of years in Oloroso Sherry casks. Think the usual sweet, floral, honeyed notes, with a new nutty, drier, and almost burned raisin touch. Not cheap, but a lovely, complex reward after a wretch of a week …
Recipe: Autumn in a Glass
This used to be the sales line for 43 South Molton’s signature cocktail (which reminds me: keep your eyes peeled for it’s replacement, Molton House, due to open this month). Essentially a fresh apple and Calvados sour, it certainly hit the mark (ask nicely and I’m sure I’ve got the recipe lying around here somewhere). But when October started to roll those golden locks around her frosty fingertips last night, it wasn’t apples I was craving, but a classic Sazerac. The hints of anis, the complex aromas from the bitters, the rich, spicy bite from either a cognac or rye. It sounds like a fiddle, but really isn’t. And if it’s not Autumn, then perhaps it is at least Heaven in a Glass.
Ingredients:
1 bar spoon of Absinthe (or Pernod)
1 sugar cube (or 1 bar spoon of granulated sugar)
4-6 dashes Peychaud Bitters (1 drop of Angostura can also work to open up the flavours further)
60ml Cognac (such as Courvoisier Exclusf ) or Rye Whiskey (Sazerac and Pikesville are both cracking)
Method:
Coat a large rocks glass with the Absinthe or Pernod (if the glass isn’t chilled, fill with ice and add the Absinthe on top).
In a second rocks glass (or boston/shaker glass), muddle the sugar with the bitters and a few drops of water to dissolve it.
Add a little of the cognac or rye and stir to soak up the last of the sugar grains. Then add the rest and stir together with some ice until good and cold.
Discard the Absinthe from the first glass and strain in the spirit mix.
Garnish with a squeeze of lemon peel, running it over the rim of the glass before chucking it away.
Light a fire, sink into your Chesterfield armchair, and put your feet up. This is one to sit back and enjoy.
Yours, with just a hint of Absinthe and a twist of lemon,
The Bar Fly
