5 Months is a long time in bartending. Ive been so busy but meaning to update this for awhile, but been racked with work all the time, Im sure everyones aware of how it gets. Ive finally finished the Bar Book for Blythswood, in about 10 hours from the time this post is published, I will be at the bookbinders finalising it all. Its become a bit of an albatross recentley, and I cant wait to get it on the tables at last......then I can start working on the next one !! Keep your eyes on my Facebook page, I will be uploading the entire book on my profile page and here over the next week.
So much time and effort has gone into to making it right that I havent been able to put the thing to bed and finally stop tinkering with it. Even yesterday, I was tweaking with design elements and page layout, If I kept tweaking it until it was perfect then it would never see the light of day.
There are a few things I could be happier with, and even though Ive went through it with a fine comb, Im sure Bruce Borthwick will pick up on the one spelling or ABV% error in there Ive managed to miss.
In the past five months, we were honoured to be nominated for Hotel Bar Of The Year at the Class Awards, a great effort at under a year old, and at the recent SLTN Awards, we took home Spirits Bar Of The Year, Mixologist Of The Year, and our Chairman Peter Taylor took home the Industry Achievement Award. I had my eye on that one, but I reckon he pipped me to it. :)
We're also taking on a few new bartenders over the next month as unfortunately Dean Evans is leaving us. Dean has been an inspiration to both myself and all the team with his technique, proffesionalism and knowledge. Saturday nights in The Salon just wont be the same without him.
Its hard to lose such a core member of your team, the bar program at Blythswood was built around guys like Scott & Dean, so to lose someone so integral is tough. Im fortunate that I have such a strong team though, Martyn & Emily have both been giants in the last 2 months, and although Im gutted at losing Dean, having guys like Emily, Martyn, Scott & Andy there makes me confident that we wont suffer.
The new cocktail list will be a challenge on everyone. We're upping our game substantially from where we started off, so its not going to get any easier !! Ive never worked in such a busy bar before in all my career, and if theres a busier bar in glasgow then I really sympathise for them. We've sold over 40,000 cocktails since opening in November last year, and up until 2 months ago, that figure stood at 25,000. We've went from the Salon being a 2 Station bar, to a 3 Station, and in the next month it will become a 4 station bar manned by 5 bartenders.
In the meantime, Ive got the Whisky Picnic on Sunday the 21st, hope you've managed to RSVP in time to get a place, we're expecting over 400 people this year, all in support of raising Mens Health Awarness. Remember to be donning your best tweed, mo and malt whisky, hope to see you all there !!
Wednesday, 17 November 2010
Friday, 2 July 2010
New York
Over the past few years, I've developed an unhealthy obsession with the New York bar-scene. There are three men I hold solely responsible for this affliction which has influenced my thoughts, actions and expectations - Sam Kershaw, Graeme Jamieson & Guiseppe Gonzalez.
When Sam returned from his stint in NYC, he eventually took up residence full time behind the stick at Rick's, it was then that bug was planted beneath my skin that would grow to eventually overtake my entire being. Sam would tell me all about the drinks, the bars, the bartenders and everything they did over there. It was so authentic, vintage and unique that at first I had some slight apprehension toward. I never thought that two years later I would be implementing the techniques and style into a bar I would end up setting up in my home town of Glasgow. Slowly, Sam's influence on the bar at Rick's increased to the point that we had two freezers on the bar and we were freezing and moulding blocks and changing our glassware. When I got the chance to visit NYC, albeit briefly, I hooked up with Jamieson on what was supposed to be a tour of New York cocktail bars, that didn't happen, and for that, Guissepe is to blame.
Our first port of call was Clover Club in Brooklyn, where Guissepe was working. As soon as we sat down, I didn't want to leave, he is quite honestly the best bartender I have ever come across, and his service blew me away. In fact, everything about Clover that night pretty much changed my thinking on bars, the music, the atmosphere, the punters, the lighting, the bartenders and the drinks, everything was nailed like Ive never seen a bar do before. I refused to go anywhere else that night, and Graeme practically had to drag me to M&H ( I was pretty wasted though after Joe's cocktail marathon ).
As soon as I got back to Edinburgh, I understood everything Sammy had been talking about. Ive been in a lot of world famous cocktail bars around the globe, but nowhere came anywhere close to the all-round experience I had that evening, and Fredo Ceraso & Richie Boccato were absolute gents that evening also.
New York, which used to be the other side of the world, now feels like my door-step. It doesn't feel a million miles away anymore, and I think The Connoisseurs Club has had a huge part in that, and bringing together a more global bar scene in total, actually.
Until the Connoisseurs Club started bringing guys like De Groff, Wondrich, Petraske, et all across the pond for seminars, the influence, connection and relationship with the NY scene was quite distant. Now bartenders from Japan are visiting more and we are more aware of their techniques and style. Sean Muldoon was telling me recently how he found himself in a random cocktail bar in Japan, and bumped into Bramble's Ryan Cheti !!!
It truly is becoming a global community which is amazing for the industry. I guess facebook has helped this to no end also !
So....this obsession then, expect to see it written all over the new cocktail list, in the techniques and style of our drinks, and in the hearts & minds of my bar-team that I have passed this obsession onto.
Blythswood Square Hotel looks like a hotel from the golden era of Manhattan, and if I've done my job right, hopefully the cocktails make it taste like it too.
When Sam returned from his stint in NYC, he eventually took up residence full time behind the stick at Rick's, it was then that bug was planted beneath my skin that would grow to eventually overtake my entire being. Sam would tell me all about the drinks, the bars, the bartenders and everything they did over there. It was so authentic, vintage and unique that at first I had some slight apprehension toward. I never thought that two years later I would be implementing the techniques and style into a bar I would end up setting up in my home town of Glasgow. Slowly, Sam's influence on the bar at Rick's increased to the point that we had two freezers on the bar and we were freezing and moulding blocks and changing our glassware. When I got the chance to visit NYC, albeit briefly, I hooked up with Jamieson on what was supposed to be a tour of New York cocktail bars, that didn't happen, and for that, Guissepe is to blame.
Our first port of call was Clover Club in Brooklyn, where Guissepe was working. As soon as we sat down, I didn't want to leave, he is quite honestly the best bartender I have ever come across, and his service blew me away. In fact, everything about Clover that night pretty much changed my thinking on bars, the music, the atmosphere, the punters, the lighting, the bartenders and the drinks, everything was nailed like Ive never seen a bar do before. I refused to go anywhere else that night, and Graeme practically had to drag me to M&H ( I was pretty wasted though after Joe's cocktail marathon ).
As soon as I got back to Edinburgh, I understood everything Sammy had been talking about. Ive been in a lot of world famous cocktail bars around the globe, but nowhere came anywhere close to the all-round experience I had that evening, and Fredo Ceraso & Richie Boccato were absolute gents that evening also.
New York, which used to be the other side of the world, now feels like my door-step. It doesn't feel a million miles away anymore, and I think The Connoisseurs Club has had a huge part in that, and bringing together a more global bar scene in total, actually.
Until the Connoisseurs Club started bringing guys like De Groff, Wondrich, Petraske, et all across the pond for seminars, the influence, connection and relationship with the NY scene was quite distant. Now bartenders from Japan are visiting more and we are more aware of their techniques and style. Sean Muldoon was telling me recently how he found himself in a random cocktail bar in Japan, and bumped into Bramble's Ryan Cheti !!!
It truly is becoming a global community which is amazing for the industry. I guess facebook has helped this to no end also !
So....this obsession then, expect to see it written all over the new cocktail list, in the techniques and style of our drinks, and in the hearts & minds of my bar-team that I have passed this obsession onto.
Blythswood Square Hotel looks like a hotel from the golden era of Manhattan, and if I've done my job right, hopefully the cocktails make it taste like it too.
Wednesday, 30 June 2010
World Class UK Final
Just back from what eventually became a rather messy trip south of the border to spectate on this years Final, what happens on tour stays on tour, but needless to say, a 12 hr day with no food, copious amounts of endless free booze, bartenders and more especially a notorious contingency from Scotland, will always only end up one way. After popping in to Tristan's new gaff for a quick flying tour, I, on a somewhat unfamiliar judgement call, headed back to base camp while others headed, in a rather inebriated state, to Met bar, from which, the stories have still to surface.....the mind shudders.
But back to the competition. After a really long day, and some sterling performances from our Scottish based boys in Marco & former winner, Ryan Cheti, joined with Joey Medrington and Stephen Martin, the lengthy list was whittled down to 2 and after leading the pack by some distance after some great presentation skills and solid technique coupled with great drinks, Ricks' own, Steven Martin was paired with the clinical Erik Lorencz from The Connaught. Ive competed against and with Erik a few times now, I know his technique and his style well, hes an immaculate bartender with great skills and great drinks, the competitions hes won is testament to that, and he put on a really strong performance and ended with a showstopper garnish which included smoking dry ice.
At this point I really felt for Stevie, I remember in a competition I was up against Erik, and, after feeling really confident about my drinks and performance, Erik makes a Blazer. In a UK final. That's ballsy man, you just cant compete with that.
But I need to say, Stevie blew my away. To be so calm on such a stage at such a comp, he did an amazing job. And to add to his boldness, he did a twist on a Ramos Gin Fiz(z), again, that's pretty ballsy.
In the end, Erik won, and although he thoroughly deserves the victory, I felt really disappointed for Stevie as I don't think he could have done anything more to win it than what he did.
Erik will go on to the World Final now in Athens, and I reckon hes got a really good shot at winning it. Erik's been in a couple of World Finals now, so hes picked a bit of experience about whats required at these events, and I'm hoping this year he can go on and do it. Good luck Erik !
On a sideline, there was one guy competing who always gets me, Ive seen and competed with him once before at Liquid War, and the shit he pulled that night was crazy. I think its becoming a thing for him now because what he did last night had me in tears of laughter, and for anyone else who was there and seen the picture of his future wife, you'll know what I'm talking about. But it just reminds how I need to go see this guy in action at The Artesian in The Langham Hotel, but Alex 'nanana na' Kratena is a crazy b*****d!!!! Love it ! Thanks to Alan Gow and the boys at Reserve Brands for such a good night, maybe next year I'll dust off the kit bag and get involved.
But back to the competition. After a really long day, and some sterling performances from our Scottish based boys in Marco & former winner, Ryan Cheti, joined with Joey Medrington and Stephen Martin, the lengthy list was whittled down to 2 and after leading the pack by some distance after some great presentation skills and solid technique coupled with great drinks, Ricks' own, Steven Martin was paired with the clinical Erik Lorencz from The Connaught. Ive competed against and with Erik a few times now, I know his technique and his style well, hes an immaculate bartender with great skills and great drinks, the competitions hes won is testament to that, and he put on a really strong performance and ended with a showstopper garnish which included smoking dry ice.
At this point I really felt for Stevie, I remember in a competition I was up against Erik, and, after feeling really confident about my drinks and performance, Erik makes a Blazer. In a UK final. That's ballsy man, you just cant compete with that.
But I need to say, Stevie blew my away. To be so calm on such a stage at such a comp, he did an amazing job. And to add to his boldness, he did a twist on a Ramos Gin Fiz(z), again, that's pretty ballsy.
In the end, Erik won, and although he thoroughly deserves the victory, I felt really disappointed for Stevie as I don't think he could have done anything more to win it than what he did.
Erik will go on to the World Final now in Athens, and I reckon hes got a really good shot at winning it. Erik's been in a couple of World Finals now, so hes picked a bit of experience about whats required at these events, and I'm hoping this year he can go on and do it. Good luck Erik !
On a sideline, there was one guy competing who always gets me, Ive seen and competed with him once before at Liquid War, and the shit he pulled that night was crazy. I think its becoming a thing for him now because what he did last night had me in tears of laughter, and for anyone else who was there and seen the picture of his future wife, you'll know what I'm talking about. But it just reminds how I need to go see this guy in action at The Artesian in The Langham Hotel, but Alex 'nanana na' Kratena is a crazy b*****d!!!! Love it ! Thanks to Alan Gow and the boys at Reserve Brands for such a good night, maybe next year I'll dust off the kit bag and get involved.
Monday, 28 June 2010
Elements 8 Rum Ambassador for Scotland
As of the 1st of July, I will officially be taken up my new role as Brand Ambassador for Scotland for Elements 8 Rum.
My good friend and former colleague, Sam Kershaw, invited my application for the role a few months ago, when he decided to pack his bags and head south of the border to work for Bacardi. I'm really excited to be starting this new challenge, I did some brief training for Belvedere last year, and once I got into the swing of it and developed a system, I started to really enjoy it. The Belvedere role was an expire mental role and fizzled out due to my impending marriage and commitments at Blythswood, but it gave me a good start in how to communicate better to bartenders and different learning stages and consumers also, I even got the chance to visit the Belvedere Distillery in Warsaw which was really nice, here's hoping I maybe get to visit the e8 distillery in St. Lucia ! Oooh !!
Regardless, I'm looking forward to spending some time with my true love, rum, and getting out and about in Scotland to spread the love around, we're about to launch the new Spiced e8 Rum, plus new packaging for the Platinum & Gold versions too.
Ive had the pleasure of knowing and meeting Andreas from e8 a few times and for a while now, so I know how laid back and cool a guy he is, and can't wait to start working with this product. Dre just got married recently so congratulations to him and the lucky wife !!!
Any enquiries about the post or e8 rum should be directed to - mal@e8rum.com
In the meantime check out the e8 website for pictures of the new bottles, details on the new Spiced expression, cocktail recipes and more....
www.e8rum.com
My good friend and former colleague, Sam Kershaw, invited my application for the role a few months ago, when he decided to pack his bags and head south of the border to work for Bacardi. I'm really excited to be starting this new challenge, I did some brief training for Belvedere last year, and once I got into the swing of it and developed a system, I started to really enjoy it. The Belvedere role was an expire mental role and fizzled out due to my impending marriage and commitments at Blythswood, but it gave me a good start in how to communicate better to bartenders and different learning stages and consumers also, I even got the chance to visit the Belvedere Distillery in Warsaw which was really nice, here's hoping I maybe get to visit the e8 distillery in St. Lucia ! Oooh !!
Regardless, I'm looking forward to spending some time with my true love, rum, and getting out and about in Scotland to spread the love around, we're about to launch the new Spiced e8 Rum, plus new packaging for the Platinum & Gold versions too.
Ive had the pleasure of knowing and meeting Andreas from e8 a few times and for a while now, so I know how laid back and cool a guy he is, and can't wait to start working with this product. Dre just got married recently so congratulations to him and the lucky wife !!!
Any enquiries about the post or e8 rum should be directed to - mal@e8rum.com
In the meantime check out the e8 website for pictures of the new bottles, details on the new Spiced expression, cocktail recipes and more....
www.e8rum.com
Friday, 25 June 2010
New Cocktail List
I started a new, proper cocktail list around four months ago, and its finally creeping towards completion....nearly. Everyday new ideas crop up and change the game plan, and adds a few more pages to it, but its getting there.
When we opened, the initial list of drinks played on both my love of vintage classics and my trepidation of Glasgow's reaction it. It is a small list, very basically written and even more basic in design.I spent the better part of my learning and youth training and working as a graphic designer, so frequently the biggest thing that impresses me when looking at cocktail lists is the design.
The Merchant really set the standard with their second volume a few years back and is something I don't think will ever be topped, its quite simply the most beautiful and geek-tastic list I have ever seen. The last list at Death & Co., is a design masterpiece, and anything Sasha Petraske, Richie Boccato & Giussepe Gonzalez have produced have been beautiful too. And it is from these guys and their designers I have been inspired by mostly in putting together the new book for Blythswood Square.
Sam Kershaw set the ball rolling with my current obsession with all things NYC style, and its written all over the new list. Ive even enlisted Graeme & Fredo at Loungerati to compile a list of their favourite drinks from their favourite bartenders in New York, which will feature in a specialised 'Loungerati Selection'. In this selection I am proud to provide recipes supplied by some amazing bartenders, Alex Day, Joaquin Simo, Guiseppe and some other picks from the boys.
I'm gonna push the boat out a bit with some of the vintage selection, the feedback on Martinezs' and the like has been awesome, and theres even a wee Vieux Carre in there too.
When we opened, the initial list of drinks played on both my love of vintage classics and my trepidation of Glasgow's reaction it. It is a small list, very basically written and even more basic in design.I spent the better part of my learning and youth training and working as a graphic designer, so frequently the biggest thing that impresses me when looking at cocktail lists is the design.
The Merchant really set the standard with their second volume a few years back and is something I don't think will ever be topped, its quite simply the most beautiful and geek-tastic list I have ever seen. The last list at Death & Co., is a design masterpiece, and anything Sasha Petraske, Richie Boccato & Giussepe Gonzalez have produced have been beautiful too. And it is from these guys and their designers I have been inspired by mostly in putting together the new book for Blythswood Square.
Sam Kershaw set the ball rolling with my current obsession with all things NYC style, and its written all over the new list. Ive even enlisted Graeme & Fredo at Loungerati to compile a list of their favourite drinks from their favourite bartenders in New York, which will feature in a specialised 'Loungerati Selection'. In this selection I am proud to provide recipes supplied by some amazing bartenders, Alex Day, Joaquin Simo, Guiseppe and some other picks from the boys.
I'm gonna push the boat out a bit with some of the vintage selection, the feedback on Martinezs' and the like has been awesome, and theres even a wee Vieux Carre in there too.
Below is a wee preview page of what the finished article will look like, hopefully on the bar-tops at Blythswood around August / Spetember time.
Wednesday, 9 June 2010
Caledonian Bartenders Cup
Just got back in the house after a civilised night of revelry to celebrate Scott & Dean's night of triumph at the National bartenders competition held at LA Groups Academy earlier. Scott & Dean whitewashed the competition to place 1st and 3rd respectively and make their adopted Pappy proud.
Since taking on the task at Blythswood, I havent had much time to partake in cocktail competitions, so Ive had to rely on my boys turning out in strength, and so far they have been amazing. Dean set the standard by winning the Havana Club Grand Prix in Scotland followed by Scott winning a regional heat of a UKBG judged Akvinta Vodka comp earlier in the year.
I got a lot of pats on the back tonight from bartenders but the truth is the boys done this on their own. Truth be told, Ive had little time to spend with them since opening, so anything they might have learned from me, was done so off of their own back by watching me. Whatever they did, I'll be honest and say its got little to do with me, and more about their own passion and commitment than the bad habits I have !
Im really proud of the boys and hope they keep this standard up, the feedback and positives we get from the bar are 95% related to their service and their drinks.
Im just the guy who has the drinks in the paper, their the guys that do the graft.
Everyday, they are the guys who push me to take the bar to the next level, they're the guys that are demanding hand cut ice, they are the guys that are pushing the operation of it.
Im proud of them, and like I tell them all the time, nothing is acheived without them.
Dean, Scott....Congratulations guys, you are my inspiration. Xx
Mal
Since taking on the task at Blythswood, I havent had much time to partake in cocktail competitions, so Ive had to rely on my boys turning out in strength, and so far they have been amazing. Dean set the standard by winning the Havana Club Grand Prix in Scotland followed by Scott winning a regional heat of a UKBG judged Akvinta Vodka comp earlier in the year.
I got a lot of pats on the back tonight from bartenders but the truth is the boys done this on their own. Truth be told, Ive had little time to spend with them since opening, so anything they might have learned from me, was done so off of their own back by watching me. Whatever they did, I'll be honest and say its got little to do with me, and more about their own passion and commitment than the bad habits I have !
Im really proud of the boys and hope they keep this standard up, the feedback and positives we get from the bar are 95% related to their service and their drinks.
Im just the guy who has the drinks in the paper, their the guys that do the graft.
Everyday, they are the guys who push me to take the bar to the next level, they're the guys that are demanding hand cut ice, they are the guys that are pushing the operation of it.
Im proud of them, and like I tell them all the time, nothing is acheived without them.
Dean, Scott....Congratulations guys, you are my inspiration. Xx
Mal
Tuesday, 8 June 2010
The Herald - Mixology Article
So if your aware Ive been doing a wee piece every saturday in The Herald for the past few months now. I reckon its probably covered around 40 odd cocktails by now, maybe more. I do them in batches of 8, which covers a two month period. I normally start by raking through what Ive done before to make sure I dont cover old ground, do a quick bit of research then type them up. Thats the easy part, kinda. Sometimes its hard deciding what drinks to do as you Im not really aware who is reading the articles.
We get a few people coming in to the bar asking for whatever drink it was that saturday, which can sometimes create problems. There are some drinks that I put in the articles that are quite hard to do in a busy operating bar, especially on a saturday night ! But in case bartenders might be reading the article, Ive got to keep the drink selection quite interesting. With a 60 word count on each that can be quite tough.
I just down a new batch today, and hobbled into work early to set up the drinks for the photographer. This part can be quite frustrating, you dont want to use any booze, as it'd be such a waste and expensive, so you've got to use means to achieve the desired look.
Angostura Bitters come in quite handy for this !! Ive been used to mocking up drinks for photographs for a while now, and it actually becomes an art in itself.
This new batch was more vintage, going for a set that includes; Corpse Reviver #2, The Alamagoozlum, Mary Pickford & The Sazerac. The photos turned quite good, but I cant wait to get my hands on them so I can photoshop them to look like illustrations, like this one from last month -
We get a few people coming in to the bar asking for whatever drink it was that saturday, which can sometimes create problems. There are some drinks that I put in the articles that are quite hard to do in a busy operating bar, especially on a saturday night ! But in case bartenders might be reading the article, Ive got to keep the drink selection quite interesting. With a 60 word count on each that can be quite tough.
I just down a new batch today, and hobbled into work early to set up the drinks for the photographer. This part can be quite frustrating, you dont want to use any booze, as it'd be such a waste and expensive, so you've got to use means to achieve the desired look.
Angostura Bitters come in quite handy for this !! Ive been used to mocking up drinks for photographs for a while now, and it actually becomes an art in itself.
This new batch was more vintage, going for a set that includes; Corpse Reviver #2, The Alamagoozlum, Mary Pickford & The Sazerac. The photos turned quite good, but I cant wait to get my hands on them so I can photoshop them to look like illustrations, like this one from last month -
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