Generally I dive into a hotel bar when mid afternoon the overwhelming desire for a glass of champagne hits me. But in
I liked the place, certainly in the afternoon it was relaxing. The one annoying little kid kept away from us..more or less...maybe it was aware that we were the kind of women who'd like to to have seen him impaled on a cocktail stick. Like many cellar bars it had a cosy womb like quality and it took all of our efforts just to lift ourselves reluctantly from our soft chairs and move on.
Nick Strangeways without cocktail shaker cap fascinator.
What I find now in many mixed drinks is a lack of strength/crispness of flavour and a loss of texture. Too much syrup, not the right cream, powdered nutmeg, too much ice in shakers. I don't think cocktails are complicated, but like anything else seemingly simple they are really easy to muff up. There is a skill to making drinks that taste good, look good (and whilst I love a gaudy tropical cocktail and plastic monkeys simple is often best on that front) and don't take 10 minutes to appear. Some famous hotel bars could do with remembering this (yes, the Ritz, I am talking about your dodgy drinks and even dodgier service). Maybe it seems pretentious to rattle on about it, but cocktails are expensive and most people wouldn’t pay a tenner for an incorrectly prepared plate of food. Seems that the art of the well made cocktail is being appreciated again and that can only be a very good thing as is the fact that people like Dick have never stopped making the things properly.