COOL THING WE WANT #498 | ‘Mixing In The Right Circles At Balthazar’, New Cocktail Book

March 7, 2017.

unnamed-(1)

by Shaun Layton | For those in the know, one of the best cocktail bars in London is the famed Rules Restaurant. The bar is actually hidden next door to Rules, which has been serving classic English fare for over 200 years. Brian Silva was the barman there who, on my own visit, turned a one drink pop-in into a multi-hour journey through the history of cocktails, tasting unique and hard to find spirits, and straight-up good times. You won’t see the man travelling the world judging cocktail competitions and he’s certainly no Insta-celeb. You’ll always find him behind the bar, even at 60, working a cracking pace.

Born in Boston, Silva landed in London in the 1980s, already fully trained in the bar arts. He’s been there pretty much ever since, toiling at the wood and well. A few years after opening the stunning bar at Rules, Silva met Keith McNally, founder of New York’s Balthazar, and was tasked with opening the UK version of the institution in Covent Garden in February 2013. Apparently it wasn’t a big enough challenge for Silva to move from the tiny, intimate space at Rules to the behemoth of Balthazar, because now he’s gone and written a book.

unnamed-(2)

And it’s worth a read, especially for bartenders. With Silva it’s all about quality and simplicity. Whatever complexity there might be will only ever be found in the glass. He writes: “I’ve always believed that the first duty of a good cocktail maker is to make good drinks: made right, tasting right – balanced. Something the drinkers will ask for again.” This approach will work in any bar, no matter the size. Speaking personally, I love how he likes to use once popular ingredients that are now shrugged off by bartenders, things like Midori, the muskmelon-flavoured liqueur made in Japan. The ’80s may have killed the bright green stuff, but that doesn’t make it any less delicious!

unnamed-(3)

The new book, “Mixing In The Right Circles at Balthazar”, carries this message of simplicity, focusing on the importance of quality spirits and exacting technique. There are no crazy foams; he only carries three types of bitters; and most of the cocktails are on the booze-forward side. He’s an old school kind of guy, his warm hospitality and calm demeanour reminding me of Vancouver’s own Jay Jones (minus the handlebars).

unnamed-(4)

In a recent interview with Imbibe Magazine Brian shared a few of his “rules”. Listen carefully kids:

– ‘Most of the drinks have three or four ingredients, simple garnishing – there’s no fancy garnishing.’
– ‘Anything straight up doesn’t get a garnish. I don’t like things floating in drinks.’
– No homemade ingredients. ‘Everything I use, I buy.’
– ‘I find I’m using more lemon peels than lemon juice these days, because the gins and other spirits are so good.’
– A lot of it is classic stuff. I want my bartenders to sing-song: 35, 25, 15, five… and you’ll know what the five is, it’s got to be the maraschino.’

You should be able to pick up the book starting this month on Amazon or via www.balthazarlondon.com. In the meantime, try this recipe:

Golden Negroni

50ml Tanqueray gin
25ml Campari
15ml Cinzano Orancio
10ml Poire William eu de vie

Method – Add ingredients to a mixing glass with ice. Stir to mix ingredients, strain into a rocks glass over fresh ice.

#ScoutThis

There are no comments

Your email address will not be published. Required fields are marked *

Cool Things We Want What we dig, covet, and dream...

COOL THING WE WANT #499 | Ceramic Stool That Can Be Heated Like A Warm Cup Of Tea

COOL THING WE WANT #499 | Ceramic Stool That Can Be Heated Like A Warm Cup Of Tea

(via) It's nice that the weather has improved and that summer feels like it's finally here, but we Vancouverites know that it's only a fleeting respite from… more 

SPACED | Seoul’s Super Skinny ‘Grown House’ Would Make A Curious Strathcona Cat Happy

SPACED | Seoul’s Super Skinny ‘Grown House’ Would Make A Curious Strathcona Cat Happy

With our city now so laughably unaffordable, thousands of Vancouverites are stuck imagining wonderful homes instead of living in them. “Spaced” is a record… more 

VANCOUVER WOULD BE COOLER IF #288 | It Had A Watery Black Hole On W. Georgia Street

VANCOUVER WOULD BE COOLER IF #288 | It Had A Watery Black Hole On W. Georgia Street

The point of VWBCI is to open local minds to outside practices, concepts, and ideas that might stand to improve our greater civic situation in a parallel… more 

COOL THING WE WANT #500 | A Small Bottle That Contains Our Solar System In Miniature

COOL THING WE WANT #500 | A Small Bottle That Contains Our Solar System In Miniature

(via) We're one of the first generations in the history of our species that has ever had to confront - with common knowledge - the vastness of our solar system… more 

SPACED | This ‘Writer’s Shed’ Escape In The UK Would Suit The Yard Of Any Creative Type

SPACED | This ‘Writer’s Shed’ Escape In The UK Would Suit The Yard Of Any Creative Type

With our city now so laughably unaffordable, thousands of Vancouverites are stuck imagining wonderful homes instead of living in them. “SPACED” is a record… more 

VANCOUVER WOULD BE COOLER IF #287 | It Had A Gigantic Moon Illuminating Blood Alley

VANCOUVER WOULD BE COOLER IF #287 | It Had A Gigantic Moon Illuminating Blood Alley

(via) We've thought of several improvements for Gastown's Blood Alley over the years, including this urine-deflecting arrangement to control the noxious… more 

SPACED | A Minimalist, Monolithic Cliff House In Sun-Soaked Spain For Our Rainy West Side

SPACED | A Minimalist, Monolithic Cliff House In Sun-Soaked Spain For Our Rainy West Side

With our city now so laughably unaffordable, thousands of Vancouverites are stuck imagining wonderful homes instead of living in them. “Spaced” is a record… more 

COOL THING WE WANT #499 | Portland Chef Joshua McFadden’s New Book, ‘Six Seasons’

COOL THING WE WANT #499 | Portland Chef Joshua McFadden’s New Book, ‘Six Seasons’

by Thalia Stopa | From the fertile foodie town of Portland, Oregon comes the much anticipated first cookbook by chef and restaurateur Joshua McFadden. Six… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Ai & Om Alibi Room Ancora Waterfront Dining & Patio Anh and Chi AnnaLena Araxi Arbor Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Botanist Bottleneck Boulevard Kitchen & Oyster Bar Bufala Burdock & Co. Cabrito Cacao Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Dixie’s Authentic Texas BBQ Earnest Ice Cream East Van Roasters Cafe Edible Canada Elementa Espana Fable Fanny Bay Farmer’s Apprentice Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Hart House Restaurant Harvest Community Foods Hawksworth Restaurant Heirloom Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joe Pizza Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Les Amis du Fromage Lions Pub, The Liquidity Bistro Lobby Lounge + RawBar Longtail Kitchen Made By Pacific Maenam Mak N Ming Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Pidgin Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Salt Tasting Room Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Via Tevere Pizzeria Napoletana Vij’s Restaurant Virtuous Pie West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .