The week in pictures
Last weekend saw the return of the 60th Hennessy Gold Cup; one of the most anticipated events in the British jump racing calendar and highlight of the three-day Winter Festival at Newbury. Host Maurice Hennessy, 8th generation of the Hennessy family, was joined by Eddie Redmayne (pictured), Clare Balding, James Norton, James Nesbitt, Kathy Lette, Jilly Cooper, Kirsty Gallacher, Tallia Storm, Ella Eyre, Jasmine Guinness, Louise Hazel, Natasha Rufus Isaacs, Sarah Jane Mee, Vogue Williams, Tina Hobley, Patrick Grant, Pips Taylor, Sarah Ann Macklin, Amber Atherton, Jack & Kate Freud, Martha Freud & Adam Smith, Astrid Harbord, Amanda Sheppard, Susanna Warren, Lara Hughes Young and Emily Lopes.
Guests enjoyed warming salted caramel Hennessy hot chocolates and an array of cocktails including The Hennessy Mandarin – a bespoke cocktail made with Hennessy VS, fresh lemon juice, orange infused sugar and pomegranate juice – created specially in celebration of the 60th anniversary and named after the first horse to ever win the historical race. Pictured above are HRH Duchess of Cornwall and Lady Lloyd Weber (left) and Lucy Mecklenburgh (right).
On Thursday, SB‘s news, web and social media editor Annie Hayes headed to Camden’s Half Hitch distillery to celebrate the brand’s spot behind the first door in this year’s Ginvent Calendar by Gin Foundry. After enjoying a Half Hitch G&T at nearby Lockside Camden, the group headed to the micro-distillery to meet founder Mark Holsworth and the team to make a bespoke gin from Christmas cake (pictured distilling in the rotavap!)…
While the distillation took place, the group discovered the unique botanicals and production techniques behind Half Hitch; delving into Camden’s historic gin background while enjoying a sublime White Negroni and a mince pie or two. The resulting gin liquid was bottled at 51% abv – a unanimous agreement after a brief taste test – and handed out to guests to take away. We’ll be sipping ours on Christmas Eve.
SB‘s news and web editor Annie Hayes headed to Rosewood London’s new winter pop-up, The Hot Gin Terrace, situated in the hotel’s enclosed courtyard. Rosewood and Sipsmith Gin have teamed up to create a cosy winter terrace – with snug blankets and heated benches – where four exclusive hot gin serves of historically-inspired hot toddies, mulled and spiced serves and warming cups await. Pictured are the Hot G&T, comprising traditional dry gin, light Jack Rudy tonic syrup, and orange; and Hot Winter Julep which combines Sipmith’s London Cup gin with peppermint tea, and Crème De Cacao.
On Tuesday, SB editor Kristiane Sherry joined Cognac Frapin for a sumptuous dinner at The Gilbert Scott at London’s St. Pancras Renaissance Hotel. Four decadent courses were paired with Frapin’s range of vintages, and then guests were treated to a tasting of Multimillésime No. 6, a limited edition blend comprising three vintages. Frapin’s cellar master Patrice Piveteau crafted the release using 1986, 1988 and 1991 Grande Champagne premier cru vintages.
On Thursday, The Spirits Business hosted its 12 Drinks of Christmas event at the Hoxton Arches in London to help members of the spirits trade and consumers get into the festive spirit. The event featured 12 different spirits stands serving an array of festive libations using a variety of products, while the SB bar offered Snowballs and gin and tonic pairings featuring the Franklin & Son’s premium tonic range.
Dubai Duty Free marked the 24th year of the Dubai Duty Free Golf World Cup tournament, which took place at the Montgomery and Dubai Creek Golf and Yacht Club respectively. Over 100 players from the global duty free industry competed for the 24th Dubai Duty Free Golf World Cup title. Pictured are the team of Martin Moodie, Colm McLoughlin, George Horan, and Harry Diehl with golf pro, Des Smyth.
SB‘s news and web editor Annie Hayes headed to the launch of new split-level restaurant and club-bar Clerkenwell Grind to sample the venue’s classic cocktail menu and delicious new food offering. The new flagship venue is decked out with pink velvet booths, marble bars and royal blue paneling – and the staff can make a mean Espresso Martini. Grind was founded in Shoreditch in 2011 – and has continued its expansion across the capital since, with venues in Covent Garden, Holborn, Soho and Royal Exchange to name a few.
SB’s staff writer Nicola Carruthers travelled to Riga, Latvia, for the 2nd Riga Black Balsam Global Cocktail Challenge. A total of 49 bartenders from 20 different countries went head-to-head at the city’s Crystal Club, and scooping first place and cash prize of €3,000 was Ukrainian bartender Stanislav Mukhin (pictured fourth from left). Mukhin blew the judges away with his cocktail Formula 17/52, which combined Riga Balsam Currant, rhubarb bitters, juniper berries, Monin macaroon syrup and apple vinegar.
South African producer KWV released its new Cruxland Gin – the “first” gin to be infused with rare Kalahari truffle – at a launch party at Worship Street Whistling Stop in London. Made from 100% grape spirit, the gin is made from eight indigenous African botanicals and draws on KWV’s rich South African heritage.
Jack Daniel’s Tennessee Whiskey crowned the winners of Tennessee Calling – a competition that has seen the cutting edge of bartenders from across Scotland battle it out for a place on a career-changing trip to the US. The three winners include Grant Murray of Bar One, Inverness, for his cocktail The Usual – using a cherry balsamic and cola reduction, Ryan Mowat of The Finnieston, Glasgow, for his recipe Full Circle – garnished with a sprig of dill and Caitlin Tulloch of Lucy Liquor Company, Edinburgh for her drink Jack’s Rising (pictured) which combined Old No. 7 with an Islay whisky.
The One Group has announced a partnership between Disaronno and Radio Rooftop bars in London and Milan. To celebrate the Italian liqueur’s new limited edition bottle, designed by fashion house, Etro, Radio Rooftop bars will serve a new cocktail, Disaronno wears Etro, created by brand ambassador, Rod Eslamieh.
Tapas Revolution Shoreditch collaborated with The Cocktail Trading Co to launch a new cocktail menu of classics with a Spanish twist. Joining forces for the first time, the duo have created 10 classic cocktails with a Spanish touch, using an array of typically Spanish spirits, wines and ingredients including Larios gin, Cava, Pedro Ximénez, Spanish brandy Veterano, blood orange, paprika and chorizo.
Simpsons Malt employees Chris Gaul and Peter Longmate have retired from the Berwick-upon-Tweed-based maltster following more than 45 years combined service. Production Manager Chris Gaul joined Simpsons Malt in 1986 following the acquisition of Watney Mann & Truman where he had worked as Malting Operative since 1977. Peter Longmate joined Simpsons Malt from Carlsberg-Tetley when Simpsons Malt took over Mistley Maltings in 2001. Pictured above is Gaul celebrating his retirement from Simpsons Malt at a Norwich City FC with Man of the Match Martin Olsson.
Opihr Oriental Spiced Gin cocktails by award-winning bars and restaurants were shaken and served before the Animal Ball fundraising event organised with The Elephant Family charity. Bespoke Opihr cocktails were created by bartenders at The Artesian, The Ritz, Assouline, Browns Hotel, The Cinnamon Club, The South Kensington Club and Park Chinois and served to guests including singer Ellie Goulding, actress Anna Friel, fashion designers, actors and celebrities.
Aberdeen bartender Shea Campbell will be heading to the Philippines after winning a national cocktail competition with Don Papa Rum. He was awarded the title of Don of Cocktails for triumphing in the #Sugarlandia final against seven other bartenders. The bartenders were tasked with creating an original serve from a vast array of ingredients and props inspired by the story of Sugarlandia – the island in the Philippines where Don Papa is made. Campbell, from Orchid in Aberdeen, won with ‘Oro Negro’ which combined the rum with fortified wine with plant stem and bananas peel, pineapple shrub using unripe aged balsamic and ripe cranberries and Picon Amer, served in a coupette with a grapefruit twist to a blindfolded panel of judges (at Shea’s request).
An event held by the Scotch Whisky Association at the Trades Hall in Glasgow shared key learning and experiences from organisations benefiting from the Scotch Whisky Action fund, which helps projects fight alcohol misuse in Scotland. The audience, made up of voluntary organisations, members of the Scotch Whisky industry and other interested groups, first heard from Dame Joan Stringer, chair of the Scotch Whisky Action Fund independent awards panel. Organisations shared experiences of their work carried out using grants they have been awarded and discussed the lessons that can be learned for future initiatives.
