Appeared In
Special Issue
Menswear issue 12/09/2014

“I have taken more out of alcohol than it has taken out of me,” Winston Churchill once said, and we’ll drink to that. With the holidays in mind, we present a guide, complete with signature cocktail recipes, to three of the finest bars abroad—London’s Pollen Street Social, Bar Brûlé in Paris, and Berlin’s Amano Bar.

Pollen Street Social
8-10 Pollen St., London

This story first appeared in the December 9, 2014 issue of WWD. Subscribe Today.

“One cannot visit London and not have a dry martini,” says Monica Berg, the bar manager of Jason Atherton’s modern bistro, Pollen Street Social. Quite true! She recommends a new twist on the classic, called Ten Pollen. In addition to Tanqueray No. Ten gin and dry vermouth, this one includes a dash of wild-dill-pollen-infused grapefruit liqueur. “I tried to combine a classic Pollen Street Social flavor as well as use a flavor from my background,” says Berg, a Norwegian. “Dill is an essential Nordic flavor, and using it in the form of pollen just made perfect sense, considering the name of the restaurant. The choice of gin is no coincidence, either: Tanqueray No. Ten is distilled with grapefruit.”

Ten Pollen
50 ml Tanqueray No. Ten
15 ml Noilly Prat
15 ml wild-dill-pollen-infused
Briottet grapefruit liqueur

NEXT: Berlin >>

Amano Bar
Auguststrasse 43, Ecke
Rosenthaler Strasse 10119

“Since I was a child, I have loved cinnamon,” says Martin Bauermann, manager of Amano Bar. “It always reminded me of Christmas. The mixture of ingredients of the cocktail Ron Ron I created brings back good memories, not only for me but also for our guests, and is the perfect start to a reflective Christmastime.”

Ron Ron
4 cl Ron Zacapa Sistema Solera rum
2 cl Gosling’s Black Seal 151 rum
.5 cl homemade cinnamon syrup (simple syrup infused with cinnamon)
.25 cl Lagavulin (sprayed into the glass to aromatize and coat it)
.25 cl port wine syrup
2 dashes Mozart Chocolate Bitters
1 star anise
1 cinnamon stick
2 slices dried blood orange

NEXT: Paris >>

Bar Brûlé
2 rue Meyerbeer

Nestled on the first floor of the W hotel, Bar Brûlé  is a new venue that overlooks the Garnier Opera House. Head barman Emeric Aguilar recommends the signature drink, “Le Brûlé,” which is served under a glass dome filled with smoke from a lemon incense stick. The unusual and rather elaborate presentation of this cocktail, by the way, is an allusion to Beef in the Mist, a famous dish served at Coquette restaurant involving a prime beef filet served beneath a glass dome filled with thyme-infused smoke.

Le Brûlé
25 ml Zacapa rum
25 ml Rittenhouse whiskey
4 mint leaves
1 slice of fresh pineapple
20 ml lime juice
30 ml simple syrup
6 dashes of Peychaud’s bitters
1 lemon incense stick (optional)


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