Come make cocktails with us at Claridge's
We recently visited Claridge's Art Deco style bar The Fumoir. Fun fact–they serve their Martinis in our champagne coupes with lens design! Whilst there, we caught up with Assistant Bar Manager Maddalena to chat all things cocktails, bartending, and the perfect drink to sip on this festive season (recipe below!).
WHAT INSPIRED YOU TO BECOME A BARTENDER?
I love meeting new people and socialising, but also the creative process behind cocktail making.
WHAT'S YOUR FAVOURITE COCKTAIL TO MAKE?
Negroni! It’s simple, elegant, and has that perfect balance of bitterness, sweetness, and complexity. My tip for perfecting it, is the type of vermouth you use. I personally like Antica formula vermouth which is known for its depth and smooth texture. It’s often considered the gold standard for Negronis, giving a luxurious mouthfeel and a rich, balanced sweetness.
A CLASSIC COCKTAIL YOU THINK EVERY PERSON SHOULD KNOW HOW TO MAKE?
Everyone should know how to make a Whisky Sour. This is the base for so many classics cocktails, just by replacing the main spirit you have a different cocktail. For example instead of whisky use a tequila and add cointreau and you have a Margarita, replace the tequila with cognac you have a Sidecar, replace the cognac with vodka add a touch of cranberry and you have a Cosmopolitan.
Everyone should know how to make a Whisky Sour. This is the base for so many classics cocktails, just by replacing the main spirit you have a different cocktail. For example instead of whisky use a tequila and add cointreau and you have a Margarita, replace the tequila with cognac you have a Sidecar, replace the cognac with vodka add a touch of cranberry and you have a Cosmopolitan.
HOW DO YOU APPROACH MAKING A NEW COCKTAIL?
I'm always inspired by the seasons. It can be fruit, spices, herbs, flowers–I study and play with that ingredient until I figure out the best way to use it. It can be a syrup, infusion, distillation, is it best raw or cooked... Once I’m done experimenting, I usually add more complexity to the drink, it can be a liqueur, aperitif, bitters, then I choose a base spirit, then I consider the mouthfeel, and adjust sweetness, bitterness and sourness.
I'm always inspired by the seasons. It can be fruit, spices, herbs, flowers–I study and play with that ingredient until I figure out the best way to use it. It can be a syrup, infusion, distillation, is it best raw or cooked... Once I’m done experimenting, I usually add more complexity to the drink, it can be a liqueur, aperitif, bitters, then I choose a base spirit, then I consider the mouthfeel, and adjust sweetness, bitterness and sourness.
ONE MUST-HAVE BAR TOOL TO HAVE AT HOME?
Jigger. It's an essential bar tool for measuring ingredients when making cocktails, ensuring precision and consistency.
Jigger. It's an essential bar tool for measuring ingredients when making cocktails, ensuring precision and consistency.
THREE MUST-HAVE GLASSES FOR A HOME BAR?
Coupe, highball and rocks glass.
Coupe, highball and rocks glass.
WHAT'S THE BEST COCKTAIL TIP FOR IMPRESSING GUESTS?
Impressing guests with cocktails isn’t just about having a perfectly mixed drink, it’s about the whole experience and how special you make them feel. Guest are impressed when we create something bespoke for them.
Impressing guests with cocktails isn’t just about having a perfectly mixed drink, it’s about the whole experience and how special you make them feel. Guest are impressed when we create something bespoke for them.
ANY ADVICE FOR ASPIRING BARTENDERS?
Get comfortable with the fundamentals. Know your classic cocktails, this will give you a solid base and allow you to improvise confidently. Bartending is an evolving craft. New techniques, trends and drinks pop up at all times. Keep experimenting, be curious, don’t be afraid trying something new. Be passionate about what you do, and build relationship with the people you serve. Keep learning, be curious, and don’t forget to have fun!
Get comfortable with the fundamentals. Know your classic cocktails, this will give you a solid base and allow you to improvise confidently. Bartending is an evolving craft. New techniques, trends and drinks pop up at all times. Keep experimenting, be curious, don’t be afraid trying something new. Be passionate about what you do, and build relationship with the people you serve. Keep learning, be curious, and don’t forget to have fun!
MADDALENA'S DRINK OF CHOICE FOR THE FESTIVE SEASON
Seasoned hot apple cider with rye whisky and pear liqueur.
Seasoned hot apple cider with rye whisky and pear liqueur.
Prepare the spiced apple juice:
- 2 bottles of apple juice (freshly squeezed is the best)
- 30g of fresh ginger
- 90g of fresh orange juice
- 15g cardamom
- 30g cinnamon
- 4 cloves
- 8g star anise
- 1 vanilla
- 2 bottles of apple juice (freshly squeezed is the best)
- 30g of fresh ginger
- 90g of fresh orange juice
- 15g cardamom
- 30g cinnamon
- 4 cloves
- 8g star anise
- 1 vanilla
Once you have measured all the ingredients, add them into a big pot, cook for 60 minutes on medium heat, stirring from time to time. Once done, strain the liquid and keep the juice.
Cocktail recipe:
40ml of rye whisky
10ml of pear liqueur
100ml of hot spiced apple juice
Star anise
Simply add the rye whisky and pear liqueur in a glass with the hot spiced apple juice and garnish with a star anise. The perfect drink to enjoy during the festive season!