#rockthecasBAR
May 11, 2017
When iteration one’s hashtag is #londonculling where do you go from there? Obviously #rockthecasBAR!
This time we fueled up before our London cocktail adventure. And we even paid.
Then it was off through the crowded streets of London to Dukes Hotel. If you are in the mood for a Bond-inspired super high octane cocktail on the martini spectrum, Dukes is the place. We were explicitly warned to have ONE (in all caps even) by a professional! Thanks for the warning Jacques, you were right.
We walked the few blocks up to the Ritz for round two. We were almost let into the casino to do some gambling (which was not the plan). A corrected trajectory put us through the front door to Rivoli. It was Negroni time.
The beautiful clear ice was branded in the Savoy style. Everyone is copying everyone else in London.
Time for a cab to Clerkenwell, hailed by a snarky doorman. Back to…wait for it…the Zetter Townhouse to see the dead cat. This is our regular London haunt and we were immediately recognized at the door.
Here kitty kitty
Sticking with the gin, we decided on a Zetter Gimlet made with some infusion or other (I believe a kind of tea). It was delicious. The cat joined in.
While waiting for companion three to arrive from across London at rush hour we started feeling parched, so we ordered a round of 20th Century, some pistachios, and some jerky sausage.
Twentieth Century
10 ml lemon juice
10 ml creme de cacao
20 ml cocci americano
40 ml dry gin (jensens)
stir. strain. express lemon peel. small lemon garnish.
The kitty will have another
Ramen is always helpful the day after too many cocktails, but we were just getting started. Prophylactic ramen is now a thing. Monohon ramen is just as great as we thought it would be. Super authentic and delicious.
As NPS is writing this and feeling rather surprisingly good in the morning, I suppose that the prophylactic ramen did its job. Unfiltered sake was not really what the doctor ordered, but we had it anyway.
Warning: This is not a cocktail
A short walk to Callooh-Callay was when our kung fu set in. We walked right past the waiting people, made a joke with the doorman about being tweeners, and immediately sat down at the crowded bar. We were served by either Carrie or Mary. Callooh-Callay is a raucous place where quiet conversation is not in the cards.
Either Carrie of Mary suggested a Hanky Panky. We’re always up for that.
Feeling like talking to each other again, we cabbed it over to the Savoy to visit the Beaufort. We are sad that the Beaufort has changed its menu. They now feature some kind of cartoon menu that seems very Disney. NPS does not approve.
We ordered a Silver Bullet and a Never Ending Story (or two) even though the waiter tried not to let us.
By this time our phone use capabilities were waning and hashtags were slipping into gobbleddygook. We cabbed back to home base at Mondrian Sea Containers, missing a train in the meantime.
Dandelyon was packed of course, so we used our magic to waltz right in and rearrange the furniture. Alex was behind the bar and one year older. Complimentary bubbly arrived which put us in the mood for a French 75.
This somehow made Fernet happen and then it was off to bed. Meanwhile, the guest experience fairies delivered a bottle of champagne while were were out and left it with a personal note. Nice touch!
#londonculling, #rockthecasBAR, what’s next??
The Mondrian London: Excellence in Showers by the Thames
April 10, 2016
Mondrian London Lobby
An actual Mondrian at the Tate Modern
Regular readers will know that NPS loves to stay at the Zetter and the Zetter Townhouse while in London. But sadly, the group conference we are hosting this week outgrew the Zetter some time ago. The great news is that the Mondrian London is a fantastic place to stay.
Located on the banks of the Thames just a hop skip and jump from the Tate Modern, the Mondrian London is modern, chic, and packed with high style. It is part of the Morgans hotel group (which includes the Morgan in NYC).
NPS is assigned room 463—a nice little suite with a balcony overlooking the muddy river. London graces the far side of course.
View from 463
River view from 463
A little table on the balcony
The other half of the balcony
463 has plenty of room to work, to entertain, and to sleep (assuming any of the latter actually happens this week).
Couch in 463
463 sitting area
463 desk
There are two bathrooms in 463, one proper marble palace and the other a powder room for when guests drop by. The shower is fantastic with multiple shower heads and tons of room with nary a bit of plastic in sight.
Wait for it
Fantastic shower
The rest of the property is likewise stylish. Rumor has it that the bars are great too. More about that soon enough!
Yellow submarine
The challenge with hopping the pond in the direction of London is staying up once you arrive. Whiling away some time at the Tate Modern is a common NPS strategy.
Here are some pictures from today’s excursion.
View from the 6th floor cafe of the Tate
Machine
Tower of babel
Valentine (for Ivan Arce)
A visit to Dandelyan for a quick bite before a movie was very satisfactory indeed. Dandelyan won COTC’s best new international bar last year. It is clear why. Attention to detail and interesting cocktails to be found. Get the lamb meatballs and the pork buns!
Dandelyan visit with Aiden, Alex and Jack behind the bar
The cocktail list is extensive and interesting, though the use of “refactored” standard drink names is a bit misleading. For example, a quick paw through the menu had me skip right over the Fairchild’s Mule (because it said Mule) and the BDC Negroni as well. That would have been a mistake. When I ordered a “gussied up French 75” Aiden suggested the mule. He was right.
Fairchild’s Mule
40 ml cardamom infused hendrick’s gin [10g cardamom per 700ml hendricks]
2.5 ml clove cordial [could sub in allspice dram for this British treat]
2.5 ml ginger distillate [cantons might work too, but if so drop the syrup]
5 ml simple syrup
12.5 ml lime juice
shake and double strain.
add 20 ml champagne and 20 ml fever tree ginger ale
Porter’s gin by Alex Lawrence
Barman Alex Lawrence has created Porter’s gin, which is on the aromatic side of the scale towards Hendricks. Alex uses Leopold’s method (without really knowing what that is). He made me a London Calling with his product:
50 ml porter’s gin
15 ml fino sherry
20 ml lemon juice
10 ml simple syrup
2 dashes of Regan’s 6 orange bitters
stir down, serve up. garnish with grapefruit zest
Working at Dandelyan (Gin and Arrack with a house Negroni chaser)
The fact that Dandelyon is associated with the Mondrian is an excellent happenstance indeed. But why does is close so early (M 1:26, T 1:17, W 1:09)?
And the Mondrian has a private movie theater, the Curzon, too. Saw Victoria which helped me meet the staying up on day one goal.
Dinner at Texture was absolutely outstanding. Fish tasting menu was delicious and the wine list was fun to work with. Yet another Michelin star with Jacob!
Five showerheads and high expectations for a super week in London. This entry will be updated as the week progresses.
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