WELCOME TO

NIMB BAR
A TEMPLE TO
TIPPLING
TEMPTATION

NO 03.10
W ith such a grand setting I felt the desire to have lofty aspira-
tions and high hopes to try and resurrect two key ideas about the
realm of drinking.

Firstly alcohol - and the cocktail in particular - was once considered a

thing to be revered and cherished; a mystic substance and a culinary art-
form; a gustatory delight. Each bottle represented an alchemical triumph
and the result of someone’s life’s work. Each cocktail was a balanced
blend of ingredients constructed by people of talent – the Bartenders.

Secondly the Bartender was once a respected artisan and a master

craftsman. They were host, chef and expert whose choices in drink
and company were well regarded and welcomed. Their aim to was
to create liquid masterpieces and environments that bound people,
as well as ingredients, in sublime harmony.

To these ends we offer our warm welcome and some advice. Order
as far as you can from the menu itself and ask the Bartender for help
and advice if needed.

Every liquid has been chosen for a reason and when you sample
them you will see why. Quality and not quantity is the key to success
in the art of drinking well. God is in the details.

The better the ingredients the better the finished product – liquids,
ambience, environment and company – we make all of our juices
fresh and our syrups are handmade.

CHEERS

Angus Winchester
 MARCH
“I drink to your health when I am with you / I
drink to your health when I am alone / I drink
to your health so often / I am starting to worry
about my own”

Bartending is very easy to do badly and very difficult to do well. It is

easy because to a great extent Bartenders are standing on the shoul-
ders of Giants with hundreds of years of distilling that creates great
liquids to use and decades of bars and bartenders means that many of
the greatest drinks have already been invented and are simple to re-
produce. It is hard because despite HL Menken calculating that there
are nearly 17 billion cocktails the ability to create drinks that will
stand the test of time is truly an act of genius.

This month we wanted to Homage some of those bartenders we feel

have created fantastic drinks. From the pioneering lady mixologist
Ada Coleman to the haughty English brilliance of Dick Bradsell we
have searched the archives and consulted our own memories to bring
you a dozen liquid masterpieces from around the world.

We offer these up to the great god Cocktail and to you, dear reader in
order that we can showcase the sublime, tantalise your tastebuds and
perhaps motivate or own mixologists to conjure up their own cocktail
creations for future drinker and menus alike.
COCKTAILS
COCKTAILS 01

TRINIDAD SOUR (Guiseppe Gonzalez, Clover Club, NYC) 125,-

Drinks are normally created by necessity, creativity or accident. This
was created by perversity with Guiseppe trying to use the ‘non po-
table’ Angostura bitters in a very potable potion. A large measure of
Trinidad’s most famous export shaken with rye whiskey and almond
syrup for a rich and spice rich beauty.

GIN BASIL SMASH (Joerg Meyer, Le Lion de Paris, Hamburg) 105,-

The founder of The Travelling Mixologist has earned immortality
with this, surely the 21st Century Mojito. Chunks of fresh lemon and
succulent basil leaves are smashed together with sugar and aromatic
gin in a delightfully elegant beverage.

GIN GIN MULE (Audrey Saunders, Pegu Club, NYC) 105,-

Whoa maybe we spoke too soon about the new Mojito! The Liba-
tion Goddess combined mint, gin and spicy homemade ginger beer
into a Mojito-esque marvel that has entranced and entertained pop
culture and mixological mavens alike. Refreshing and piquant and
eminently quaffable.

BRAMBLE (Dick Bradsell, Fred’s, London) 105,-

We wanted to include a drink by Mr Bradsell as he is the undisputed
king of the UK bar scene and the fact that we could have chosen 6
drinks that are modern classics highlights this. We have chosen this
wonderful “Fix” that takes fragrant gin and fixes it with zesty lem-
on and smooth sugar syrup before lacing it with blackberry liqueur.
Awesome drink and perhaps the most assured modern classic of the
last 20 years.
COCKTAILS 02

DRUNKEN DODO (Brian Miller, Death & Company, NYC) 125,-

Magnificently bewhiskered and annoyingly talented Mr Miller
managed to combine his mastery of the classic with his love of all
thing rum related. His riff on a rum Manhattan takes aged rum and
smoothes it will allspice and sweetens it with vermouth for a laid
back yet serious concoction.

THE RAMANISCO COCKTAIL (Max La Rocca, Sheen Falls Lodge, Ireland) 145,-
For the life of us we don’t know why you have never heard of Max. A
gentleman behind the bar and a talented mixologist and blogger who
‘listens to the ice’ he takes fragrant Peruvian Pisco and adds fruit
(raspberry), spice (ginger) and a tangy bitterness and makes a drink
that truly satisfies… mile gracia Massimo!

FLYING PEPPA (Olivier Jacobs, Café Theatre, Gent) 135,-

In our capacity as experts we are regularly asked to judge competi-
tions and every now and then a beauty appears. This is one such
drink. Who would have though cherry, violet and yellow pepper
would work together so well? Not us until we tried it and fortified
it with crisp London Dry Gin. One to watch for sure (and drink of
course)

HANKY PANKY (Ada Coleman, Savoy Hotel, London) 105,-

Before there was Harry Craddock and his book the Queen of the Eng-
lish Cocktail scene (and the Savoy) was Ada Coleman. A subtle but
powerful take on the sweet Martini the few drops of Fernet add a
depth and delicious delicacy that only a woman’s touch can provide.
COCKTAILS 03

MAI TAI (Victor Bergeron, Trader Vic’s, Oakland) 145,-

A most abused cocktail and yet when made this drink is, as its Ta-
hitian name suggests, “perfect… out of this world”. Two carefully
chosen aged rums are shaken vigourously with citrus and a healthy
dollop of almond syrup to cross the T and dot the I of Tiki.

DEVILS SHARE (Peter Kendal, Milk and Honey, London) 105,-

Is it an Old Fashioned? Is it a Whiskey Sour? No it’s a drink that
we think can only have been conceived via a Faustian pact. Rich
Bourbon is sweetened with maple syrup, brightened with homemade
ginger syrup and warped with two types of citrus. By Lucifer’s beard
this is a tasty beverage.

BREAKFAST MARTINI (Salvatore Calabrese, The Lanesborough, London) 115,-

No homage list would be complete without a drink from The Maes-
tro. Creating the ultimate bartenders breakfast by shaking English
gin and French Cointreau with lemon juice a spoonful of bittersweet
marmalade he created the toast of the town and a Classic Cocktail.

PORN STAR MARTINI (Douglas Ankarah, LAB, London) 145,-

Not all great drinks are austere and bittersweet but they can be tongue
in cheek and downright delicious. Passionfruit and vanilla vodka are
combined in a cheeky combo with a side shot of champagne to add
some class to this strictly adult pleasure.
MIXED DRINKS
MIXED DRINKS 01

LONDON GIN & TONIC 115,-

The master distiller of Beefeater has been making exceptional Gin for
over 40 years. But someone else’s recipe. Beefeater 24 is his recipe and
its delicious when mixed with Fever Tree Tonic water and loaded with
three citrus fruits. Bravo Mr Payne… I’ll drink to that!

SEABREEZE 95,-
Due its relative newcomer status in the world of spirits nearly all
Vodka mixed drinks have names (Screwdriver, Polar Bear, Grey-
hound et al..) and this is no different. Russian Standard vodka is
paired with freshly pressed grapefruit juice and a blush is added
with cranberry juice tho we serve it lava lamp style.

LA BATANGA 105,-
In a small bar called La Capilla in the small town of Tequila is a
(very) small old man called Don Javier Delgado Corona who has been
winning awards since the 50s and his “cocktails” are masterfully ex-
ecuted and rightly acclaimed. Tequila and Coca Cola are brightened
with lime juice and spiced with salt in a refreshing and surprising
highball.

BOILERMAKER 105,-
A Man’s drink (that many women enjoy too) takes a lovely icy cold beer
and serves it alongside a shot of one of America’s finest whiskies. Either
sip delicately from one to the other or drop the shot directly into the beer
and chug the lot straight down… either way this drink is special.
MIXED DRINKS 02

ORANGE BLOSSOM 95,-

Long before we had the Screwdriver people were enjoying the orange
blossom by pairing the freshest orange juice with a large measure of qual-
ity London Dry Gin. But if you are of a younger mindset then just think of
Gin’n’Juice and get down…

CORN AND OIL 95,-

A decent shot of aged rum which is then sweetened with a small amount
of the Caribbean cordial known as falernum. The clove, nutmeg, lime and
ginger of the falernum meld seamlessly with the smooth rum before get-
ting a touch of zesty lime juice.
 SIPPING SPIRITS

The best drinks to round off an evening should be richer

in flavour and luxuriously intense in every aspect. We
have chosen our favourite sipping spirits from our fa-
vourite categories. Some may be familiar, some may be
unknown but all are delicious and will sing hymns slip-
ping down your throat.
SIPPING SPIRITS 01

RUMS

DIPLOMATICO RESERVA EXLUSIVA RUM 140,-

A fabulous Venezuelan dark golden rum, distilled from molasses in a
copper pot still before 12 years of ageing. Rich, sweet and fruity, just
how we like ‘em. Fantastic quality, Diplomatico was awarded a Gold
Medal at the 2007 Ministry of Rum Tasting Competition.

SEA WYNDE (3RD EDITION) 115,-

Jamaica and Guyana have long been home to the world’s best rums.
Sea Wynde is an astonishing marriage of five pure pot still rums from
these countries. It’s a sipping rum, fragrant with the subtle aromas of
sandalwood, anise, cinnamon and coffee, with a lingering honeyed
aftertaste..

ANGUSTURA 1824 115,-

Angostura 1824 is a blend of the finest mature rums, hand-picked by
the master blender from select casks. These rums are aged in charred
American oak bourbon barrels for a minimum of 12 years and then
skilfully hand-blended and re-casked. Upon the rum’s optimum ma-
turity it is hand-drawn, filtered and hand bottled..

ZACAPA XO 180,-
Zacapa XO was created in 1976 to celebrate the centenary of the
foundation of Zacapa, a town in eastern Guatemala. It is made using
the concentrated first pressing sugar cane juice, which is called vir-
gin sugar cane honey, rather than molasses and is aged and blended
using a unique aging system based on the solera method traditionally
used for sherries.
SIPPING SPIRITS 02

TEQUILAS AND MEZCAL

ARETTE UNIQUE 125,-

Production is limited to 1000 litres per year. And we have one of
them. That’s enough said we think.

TAPATIO ANEJO 115,-

A gorgeous 100% agave tequila from La Altena distillery, home of
Master Distiller Carlos Camarena. A truly authentic handmade anejo,
Tapatio is distilled to strength and bottled without dilution to re-
tain the true flavours of the spirit. This anejo is aged for around 18
months in ex-bourbon casks.

DEL MAQUEY TOBOLA 195,-

A skilful fusion of rare aged whiskies inspired by the notes originally
kept by Sir Alexander Walker, and crafted from only a small number
of Scotland’s most renowned distilleries each matured for a mini-
mum of 18 years.

ARETTE SUAVE BLANCO 115,-

Premium select agave and precise control of quality throughout the
entire production process makes this one of the finest blanco tequilas
available.
SIPPING SPIRITS 03

GAELIC WHISKIES

MACALLAN 12 YR OLD SHERRY FINISH 100,-

Deliciously smooth, with rich dried fruits and sherry, balanced with
wood smoke and spice. Described by Paul Pacult, the renowned in-
ternational whisky writer, in his book Kindred Spirits as: “simply the
best 12 Year Old single malt around”.

REDBREAST 12 YR OLD 95,-

Beautifully balanced pure pot still Irish Whiskey. In the view of
many connoisseurs, the finest Irish whiskey available.

JOHNNY WALKER BLACK LABEL 95,-

’If there is a silkier delivery on the market today, I have not seen
it: this is sublime stuff...one of the world’s most masterful whiskies
back in all its complex glory’ Jim Murray.

DALMORE 12 YR OLD 95,-

For well over a century, The Dalmore has been made by hand, in the
time-honoured way, by a small band of local still men. The process
is meticulous, and includes double distillations in copper pot-stills
and patient aging in white oak and sherry wood casks.
SIPPING SPIRITS 04

BRANDIES AND GRAPPAS

HENNESY X.O. 180,-

The original ‘extra-old’ cognac, first bottled in 1870 by Maurice Hen-
nessy for family and friends. Darker and much more complex than
the VSOP, with appealing leather and tobacco notes and a touch of
spice - a great cigar cognac.

DOMAINE BOINGNERES FOLLE BLANCHE 1980 95,-

This Armagnac from the splendidly-named Domaine Boingneres is
rather unusual in that it is distilled from a single grape varietal: the
noble Folle Blanche, prized for the feminine finesse it gives the spirit.

MAROLO BAROLO 20 YEAR OLD GRAPPA 280,-

From my own personal stock this is one of my favourite liquids in
the world. Amply perfumed, with deep and vivid flavors of toasty
vanilla.
SIPPING SPIRITS 05

ABSINTHE

LA FEE PARISIENNE ABSINTHE 125,-

La Fée Absinthe Parisienne is distilled by a Paris based distiller on a
19th Century recipe containing wormwood and is the only absinthe
authenticated by Marie-Claude Delahaye, founder and curator of the
absinthe museum. Served in unique dripping glasses.
WINE, BEER & NO ALCOHOL 01

WINE, BEER & NO ALCOHOL

CHAMPAGNE 115,-

WHITE WINE 65,-

RED WINE 65,-

BEER 60,-

ESPRESSO 40,-

CAPUCCINO / LATTE 55,-

FRESHLY SQUEEZED JUICES 60,-

Orange / Apple / Grapefruit

WATER - STILL 45,-

WATER - SPARKLING 45,-