Only those who aim high can triumph.
This concept is very appropriate for the Connaught Bar. When it was reopened in
2008, after almost two years of restoration work, their goal was to become the
world’s best cocktail bar. They achieved it in just four years. In 2012 they
were awarded the title of the World's Best Cocktail Bar at the Tales of the
Cocktail in New Orleans. Unparalleled elegance and refinement in the world’s capital
city of mixology, bars and cocktails.
Located in Mayfair, a wealthy and
ultra prestigious central London neighbourhood, where few private houses are
surrounded by large corporate offices, banks, embassies, multi-star hotels, and
where rents are among the highest in the world. In the same neighbourhood, a
mere three blocks from the hotel, Queen Elizabeth II was born on April 21,
1926.
The
Connaught Bar is a part of the luxury 5-star hotel The Connaught, opened in
1897 and named after the third son of Queen Victoria, Prince Arthur, Duke of
Connaught.
Throughout
its history it has always maintained the highest levels of quality and service,
despite several ownership changes. Today, it is one of the most recognizable
buildings in London, and since 2005 it belongs to the Mayborne Hotel Group.
TRADITION
WITH INNOVATION
Until
2007 the bar was known as the American Bar, and followed the classic style of
the hotel bars of the twentieth century. This style blended wood, leather,
hunting trophies on the walls, classic bar games with a fine selection of whiskeys
and of course cigars.
August
the 8th, 2008 marks the date of reopening under the new name and
with a completely new décor designed by the renowned David Collins, who took
inspiration from Edwardian architecture and Irish art from the 1920s, among others.
No costs were spared and the thoroughly restored wood panelling on the walls is
the only witness of the former era.
The
bar is now the epitome of luxury. From the perspective of very comfortable and
spacious dark leather armchairs or sofas, one begins to slowly absorb the
place. Everything is symmetrical and bathed in a warm dimmed light. The
atmosphere and the Art Deco decoration are reminiscent of the last century’s
finest years in the bar industry, and only some seamlessly incorporated details
reveal that we are in the 21st century.
THE
STYLE
While
there have been many bartenders, one of the most important was Brian Silva, the
last before the renovation, who began the transition process in the bar,
thinking of the new generation of customers and the trends to come. The last
decade has brought many changes and experimentation in mixology together with
new products and techniques. But it has been only the last five years or so
that have seen the rediscovery of the most classic cocktails. The Connaught was
one of the first hotels to integrate a bar expressly focused on the cocktail
culture of yesteryear into a luxury hotel. And this bar was to offer more than
the traditional classic cocktails served in hotel bars.
Agostino
Perrone, a young and charismatic Italian, has been in charge of the bar since
2007. He is recognized worldwide for his work (Best UK Bartender in 2006 and
World's Best Bartender in 2010), and has lived and worked in London since 2003
often integrating Italian products into his creations.
According
to Agostino, every high profile bar wants to serve the best martini in the
world, outstanding, with an unforgettable flavour. That is how the Connaught
Martini was born. It is a cocktail based on original recipes but with addition
of selected bitters. There are seven flavours to choose from: vanilla,
grapefruit, cardamom, liquorice, lavender, ginger and coriander, which allow
adapting the drink to the client’s mood, the time of day, or specific style
(digestive or aperitif).
Agostino
stresses that they love to innovate and apply different bartending techniques
such as molecular mixology; however, they feel it is vital to serve cocktails
without losing their original character and to be able to communicate them to
the clients. The modernist touch underlying each cocktail results from travels,
experiences and research of new ingredients and is reflected in the way of
preparing and serving drinks as well as the use of the finest glassware that
enhances the presentation.
The
cocktails are small works of art, and the preparation process is a spectacle in
itself, when dressed impeccably and wearing white gloves, a bartender prepares
a martini cocktail behind a special art-deco trolley right next to the
customer’s table.
NOT
JUST MIXOLOGY
There
is much more than the classic mixology. The reinterpretation and emulation of
old recipes is the speciality here, but there is also a great selection of spirits, liqueurs,
wines and obviously food .
Helene
Darroze, a renowned French chef with two Michelin stars under her belt, has
designed a menu in tandem with the head mixologist to find the best combination
between dishes and cocktails drawing inspirations from South-East France.
The
clientele is very international, comprised mostly of businessmen who travel the
world but come back to the bar and hotel. The bar has a reputation of a refuge
where customers can feel safe, quiet, and can enjoy their privacy, which also
attracts the rich and famous and politicians alike.
One
quickly understands how important is the personal touch in this place. Although
things may appear casual, everything has been meticulously analyzed, planned
and perfected. Every detail is there for a reason, each person is fully aware
of their responsibilities and wears a corresponding uniform. In this intimate
setting the regulars are known by first name and their favourite cocktail. They
feel comfortable and pampered. The newcomers who go to experience something
different will certainly not regret it, though their wallets and purses may a
bit, and by the time they pass next to the two immaculately dressed doormen on
the way out, they will probably start planning the next visit.
THE
SIGNATURE COCKTAILS
Connaught Martini
75 ml
Ketel One Vodka / Tanqueray Gin
15 ml
Dry Vermouth
3
drops Bitters (vanilla, grapefruit, cardamom, liquorice, lavender, ginger or
coriander)
Stirred and garnished with a lemon twist or olives.
Bloody Mary
50 ml
Ketel One Vodka
100
ml Tomato Juice
Dashes
of tabasco, salt, pepper
Worcestershire
sauce
10 ml
lemon juice
Stirred and garnished with celery air.
The
Connaught Bar:
Carlos
Place, Mayfair, Londres W1K 2AL, UK
www.the-connaught.co.uk
Originally published in Spanish in BAR AND DRINKS.
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| Source: Bar and Drinks |
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| Source: Bar and Drinks |
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