Can rum possibly become the next big thing on the block? It's a question that's being asked by influencers, bloggers, bartenders and punters in the wake of the phenomenal Gin renaissance; all eager to be the ONE who said, 'I told you so. I predicted { insert spirit type here } would be the next big thing.' Well. It's down to you. Rum IS out there. There are multitudes of brands, producing endless expressions of all types of spirits. So if you think Rum or Vodka or Tequila deserves a shot at the title; go and investigate what interests you. Personally, the only thing I'd like to see happen on the high street, as well as in the country pub, is an increase in quality of serve. I mean glassware, ice, ratio, ingredients, knowledge, pairing, presentation, the whole 9 yards. Because in the midst of this 'Ginaissance', I'm still getting served horrific Gin & Tonics, especially in the very places that were the first to jump on the bandwagon. Goodness gracious, please don't let them ruin the humble, but perfect Rum & Coke as well. Learn how to make drinks with the professionals at Hidden Rooms: Head to our website and take a Cocktail Claas for entertainment and knowledge... ...or take it to the next level and click on www.cocktailcoaching.co.uk for personnel coaching and menu consultation.
Shaken, not stirred! Let's face it, neither Ian Fleming nor his author surrogate, James Bond were renowned bartenders; and in this age of mis-information and fakes news, the least we can do is get our drinks right, right?
Yes, I know, some potato-based vodkas are more advisedly shaken, but is there a 'rule of thumb' that will rarely let you down as badly as your
Sean Connery impression?
There isn't a catch. It's just lovely to have a drink brought to your table for the same price that you'd pay if you had queued at the bar and got it yourself. We like to offer table service wherever and whenever we can, but for reserving groups of 12 or less, it's guaranteed.
What started off as an office discussion about showing our guests HOW we make the wonderful creations on our cocktail list has finally come to fruition. An evening session, that the public can attend, albeit with a pre-purchased ticket, has become an instant success. Ironic when you consider that our cocktails require much LESS than instant planning and preparation. We held a Gin 'Show'' in June and a Rum show in July. We'll have August off and return in September with our Vodka show. We can't wait but WILL take on board the only criticism; 'You're too generous with the booze'. We know. We're working on that, reluctantly. See you in September, on the 11th, at 7pm. Ticket details on our website's 'What's On page.
Take the 'Cheeky Tarte'. Please, take the cheeky tarte! A bespoke, unique, in-house, original, one-off that I haven't stopped tinkering with in the last 15 years. It used to be called 'Spring Quencher', had only one type of vodka and contained apple juice. Fast forward to today, it's a lemony, melony, homage to two Swedish vodkas. Even cheekier, still tarte. 2019 Cheeky Tarte: Muddle one lemon wedge, three lime wedge and 5ml caster sugar 20ml Cariel vanilla vodka 20ml Absolut raspberri Crushed ice, churn Lemonade (leave room) Crown with fresh crushed ice Drizzle 15ml #midori One lemon wedge. On, not in! Drink very responsibly before making another.